NUTRITION &ORAL HEALTH GUIDED BY Dr. MANJUNATH SIR BDS , MDS. SEMINAR BY G. DHARANI SREE REDDY
CONTENTS: NUTRIENTS 1. Carbohydrates. 2. Lipids. 3. Proteins. 4. Vitamins. 5. Minerals. EFFECTS DUE TO THEIR DEFICIENCY PREVENTIVE AND ORAL MEASURES
CARBOHYDRATES: Starches , Cellulose , Sugars Functions : Supply energy Oxidation of fats Synthesis of certain non essential amino acids
PROTEINS SOURCE- meat, milk , egg , fish, cereals, pulses. FUNCTION – body building, proper body functioning. .
VITAMINS : VITAMIN A – RETINOL SOURCE – Eggs , Meat , Carrot , Green leafy vegetables and Diary Products. Functions : Proper vision
Deficiency causes: Night blindness Conjunctival xerosis Corneal ulcerations keratomalacia
VITAMIN B COMPLEX – GROUP OF B 1, B 2, B 3 , B 6 , B 9 , B 12. . . SOURCE – Eggs , Milk , Fish and Green Leafy vegetables. Functions – Formation of Blood Cells
Deficiency causes : B 1 -beri , wernickies encephalopathy B 2 angular stomatitis , chelosis, glossitis NIACIN diarrhoea , dematitis, dementia
VITAMIN C– ASCORBIC ACID SOURCE- Citrus Fruits , Amla , Green Leafy Vegetables. FUNCTIONS Helps in Wound Healing Process.
Deficiency causes: Swollen, bleeding gums Anemia Weakness Delayed wound healing
VITAMIN D – CALCIFEROL SOURCE – Animal Products like liver , fish , Egg Yolk , Butter and Cheese Functions – Bone Formation and Teeth Formation Deficiency causes: rickets , osteomalasia
VITAMIN E – TOCOPHEROL SOURCE – Corn , Vegetable Oils , Egg Yolk and Butter. Functions – Antioxidants.
MINERALS: SOURCE -: Calcium & Phosphorus – Calcium – Milk , Milk Products , Eggs and Fish Phosphorus – Vegetables FUNCTIONS – Helps in strengthening of Bones and Teeth.
IRON SOURCE – Green Leafy Vegetables , Poultry and Fish. FUNCTIONS– Helps in Formation of Blood. DISADVANTAGES : Anaemic Impaired immunity Increased morbidity & mortality
EFFECTS OF NUTRITION ON THE ORAL TISSUES PREERUPTIVE CAUSES : Odontocalsia –deciduous dention Yellow teeth –in permanent teeth Infantile melanodontia Linear hypoplasia of deciduous teeth POST ERUPTIVE EFFECTS : Reduced immunity Increased caries effect
BALANCED DIET: Proteins -15 -20 Fat -20 -30 Carbohydrates remaining part
PREVENTIVE & SOCIAL MEASURES Taking actions at various levels : Family: correction of FOOD TABOOS & PREJUDICES Infant and child practices community : conduction of diet & nutrition surveys Suppliment of nutrients National: by rural development Increasing agricultural production Nutritional intervention programme Nutritional related health activities Internatinal : FAO, UNICEF , WHO, CARE, UNDP
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