Diet and Nutrition in Oral Health (3^rd Ed.)

PART 1: Nutrition in Today’s World

1.  Understanding Nutrition as the Foundation for General and Oral Health in the 21st Century  – Carole A. Palmer

2.  What Is an Adequate Diet? – Carole A. Palmer

3. Energy Balance and Weight Control – Linda D. Boyd

PART 2: The Nutrients

4. Carbohydrates – Linda D. Boyd

5. Protein for Systemic and Oral Health: Meeting Needs in a Multicultural World – Carole A. Palmer

6. Lipids in Health and Disease – Linda D. Boyd

7. The Minerals and Mineralization – Carole A. Palmer and Linda D. Boyd

8. Fluids and Electrolytes – Carole A. Palmer

9. Vitamins Today – Carole A. Palmer

10. Dietary Supplements – Carole A. Palmer

PART 3: Nutrition in Oral Health

11. Nutrition in the Growth and Development of Oral Structures – Linda D. Boyd

12. Diet, Nutrition, and Teeth – Linda D. Boyd

13. Nutrition and the Periodontium – Linda D. Boyd

PART 4: Nutrition for Oral Health Promotion through the Life Cycle

14. Nutrition for Pregnancy, Lactation, Infancy, and Toddlers – Carole A. Palmer

15. Nutrition for Children and Adolescents – Carole A. Palmer, Jennifer Hall, Lauren Fialkoff, and Lauren Miller

16. The Adult and Older Dental Patient – Carole A. Palmer

17. Nutritional Concerns for the Dentally Compromised Patient – Linda D. Boyd

18. Oral and Nutritional Concerns for Individuals with Special Medical and Health Care Needs – Linda D. Boyd

PART 5: Applied Nutrition in Clinical Practice

19. Effective Communication in Dental Practice – Carole A. Palmer, Linda D. Boyd, and Brittany L. Loriquet

20. Principles of Diet Screening, Risk Assessment, and Guidance –  Linda D. Boyd

Appendices    

Index

• Textbook: Students can read all of the chapters and answer the case study questions to test their understanding. Educators can supplement their course using the Instructor’s Manual with lecture outlines, topics for discussion, answers to case questions,  lecture PowerPoints for each chapter, and a comprehensive test bank.
• How-to Manual: Dental hygienists can use the book as a how-to manual for diet screening and guidance by reading Part 5 and adapting the guidelines and materials provided in the Appendices and online to their own clinical setting.
• Reference: Dental hygienists can refer to those chapters relating to specific nutrition topics, life cycle groups, or health-related conditions, and referring to the last chapter and the Appendices for helpful resources.

• Up-to-date information is included on the current state of the science in nutrition as it relates to oral health, and general health and disease or disability.
• Models and guidelines are provided for implementing diet assessment and counseling as part of clinical preventive dental practice.
• Practical suggestions offer readers insight on how to help their patients with various oral conditions improve their diets.
• A review of the essential principles of effective communication skills in clinical dental practice and how they apply to effective patient interviewing, education, and fostering behavior change. 

• NEW: Linda Boyd (Dean of the Forsyth School for Dental Hygienists of the Massachusetts College of Pharmacy and Health Sciences) brings fresh perspective as a new co-editor to the Third Edition.
• UPDATED: