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Posted: 10/05/06

DHY 112 - Biochemistry Fundamentals for Dental Hygienists

Course Description

Provides a basic introduction to organic chemistry and biochemistry. Topics include: molecular structure, carbohydrates, proteins, DNA and RNA, nutrition and digestion, and bioenergetics.

Competency Areas	Hours
Molecular structure	Class	3
Carbohydrates	D. Lab	0
Proteins	P. Lab/O.B.I.	0
DNA and RNA	Credit	3
Nutrition and Digestion
Bioenergetics

Prerequisite:	CHM 191
Corequisite:

Course Guide

Competency	After completing this section, the student will:	Hours
		Class	D.Lab	P.Lab/ O.B.I.

MOLECULAR STRUCTURE		5	0	0
Bonding	Compare noncovalent bonds to covalent bonds.
	Describe the stability of the hydrogen bond.
	Describe properties of water
Structural formulas	Draw the structural formulas of alkanes, alkenes, alkynes, and aromatic hydrocarbons from their common names.
Nomenclature	Write the common names of alkanes, alkenes, alkynes, and aromatic hydrocarbons from their structural formulas.
Nomenclature of functional groups	Write the common names of halides, alcohols, ethers, aldehydes, ketones, carboxylic acids, and amines from their structural formulas.
Structural formulas of functional groups	Draw condensed structural formulas of halides, alcohols, ethers, aldehydes, ketones, carboxylic acids, and amines from their common names.
CARBOHYDRATES		5	0	0
Carbohydrate classification	Classify carbohydrates based on the number of sugar units.
Monosaccharides	Describe the properties of monosaccharides.
Polysaccharides	Explain the importance and functions of polysaccharides.
PROTEINS		6	0	0
Protein classification	Classify proteins.
	Describe various protein structures.
	Describe protein synthesis.
Amino acids	Describe the amino acids found in proteins.
Urea cycle	Summarize the urea cycle. Explain the urea cycle function.
DNA AND RNA		4	0	0
Translation	Describe the translation mechanism.
Genetic code	Summarize the derivation of the genetic code.
	Describe the mechanism of transcription of DNA and its control.
NUTRITION AND DIGESTION		5	0	0
Principles of nutrition	Discuss the energy requirements of an individual.
	Explain the difference between undernourishment and malnourishment.
Proteins	Describe the sources of proteins and the daily recommended amount.
	Contrast animal and vegetable proteins.
	Discuss the functions of assimilated proteins.
Fats	Describe the sources of fats and the daily recommended amount.
	Discuss the effects of excessive fat intake.
	Discuss the reasons for including fat in the diet.
	Contrast animal and vegetable fats.
Carbohydrates	Describe the functions of carbohydrates.
	Discuss the sources and daily recommended amount of carbohydrates.
Minerals	Describe the functions and sources of minerals including calcium, phosphorus, iodine, sodium chloride, magnesium and copper.
Vitamins	Describe the sources and functions of vitamins
Absorption	Discuss the absorbability of food. Describe the mechanism of absorption.
Cooking	Describe the effect of cooking on the nutritional value of foods.
Digestion	Discuss the advantages of digestion.
Digestive juices	Describe the functions and origin of saliva and gastric juice.
	Describe gastric analysis methods.
	Discuss pancreatic juice and intestinal juice.
	Describe bile and functions of bile.
	Discuss the pH of the intestine.
Bacterial decomposition	Describe the bacterial decomposition of carbohydrates, fats, and proteins in the intestine.
BIOENERGETICS		5	0	0
Basic concepts of metabolism	Discuss thermodynamic principles and oxidation-reduction reactions.
	Describe energy requirements and mechanisms regulating metabolism.
Glycolysis	Explain the importance and function of glycolysis.
	Compare and contrast aerobic and anaerobic glycolysis.
	Describe how glycolysis is regulated.
Citric acid cycle	Explain the importance and function of glycolysis.
	Compare and contrast aerobic and anaerobic glycolysis.
	Describe how glycolysis is regulated.
	Summarize the tricarboxylic acid cycle.
	Explain the tricarboxylic acid function.
	Describe the secondary metabolic pathways for tricarboxylic acid cycle intermediates.
Gluconeogenesis	Describe the formation of glucose from lactate.
Glycogen metabolism	Describe glycogen metabolism and its control.
	Discuss the interrelationship among the glycogen metabolism, glycolysis, and gluconeogenesis pathways.
Fatty acid synthesis	Describe fatty acid synthesis.
	Explain the importance of fatty acid synthesis.

Suggested Resources

Bettelheim, F., Brown, W. & March, J. (2004). Introduction to General, Organic & Biochemistry. (7^th ed.). United States: Brooks/Cole

Darby, M. (2000). Mosby’s Comprehensive Review of Dental Hygiene. St. Louis: Mosby

Davis, J. & Stegeman, C. (1998). The Dental Hygienist’s Guide to Nutritional Care. PA: Saunders.

Katz, D. (2001). Nutrition in Clinical Practice. Philadelphia: Lippincott Williams & Wilkins

Morgan, S. & Wernsier, R. (1998). Fundamentals of Clinical Nutrition. MO: Mosby.

Palmer, C. (2003). Diet and Nutrition in Oral Health. NJ: Prentice-Hall.

Peckenpaugh, N. (2003). Nutrition Essentials and Diet Theory. MO: Saunders.

Whitney, E. (2006). Understanding Normal and Clinical Nutrition.(7^th ed.) United States: Thomson Learning

Wilkins, E. (2005). Clinical Practice of the Dental Hygienist. (9^th ed.). MD: Lippincott Williams & Wilkins.

Williams, S. & Schlenker, E. (2003). Essential of Nutrition & Diet Theory. MO: Mosby.