Standard

Posted: 02/26/08

R State Standard £ Institutionally Developed College: N/A

DHY 211 – Biochemistry and Nutrition Fundamentals Dental Hygienist

Course Description

Provides a basic introduction to organic chemistry and biochemistry. Familiarizes students with the role of nutrition in the human body with an emphasis on the dental hygienist’s role as a nutritional educator. Topics include: molecular structure, carbohydrates, proteins, nutrition and digestion, bioenergetics, nutritional aspects, nutritional disorders, and diet assessment.

Competency Areas	Hours
Molecular structure	Class	3
Carbohydrates	D. Lab	0
Proteins	P. Lab/O.B.I.	0
Nutrition and Digestion	Credit	3
Bioenergetics
Nutritional Aspects
Nutritional Disorders
Diet Assessment

Prerequisite:	CHM 191
Corequisite:

Course Guide

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

Molecular structure		2	0	0
	Compare noncovalent bonds to covalent bonds.
	Describe the stability of the hydrogen bond.
	Describe properties of water.
	Draw the structural formulas of alkanes, alkenes, alkynes, and aromatic hydrocarbons from their common names.
	Write the common names of alkanes, alkenes, alkynes, and aromatic hydrocarbons from their structural formulas.
	Write the common names of halides, alcohols, ethers, aldehydes, ketones, carboxylic acids, and amines from their structural formulas.
	Draw condensed structural formulas of halides, alcohols, ethers, aldehydes, ketones, carboxylic acids, and amines from their common names.
Carbohydrates		2	0	0
	Classify carbohydrates based on the number of sugar units.
	Describe the properties of monosaccharides.
	Explain the importance and functions of polysaccharides.
Proteins		4	0	0
	Classify proteins.
	Describe various protein structures.
	Describe protein synthesis.
	Describe the amino acids found in proteins.
	Summarize the urea cycle.
	Explain the urea cycle function.
Nutrition and Digestion		10	0	0
	Discuss the energy requirements of an individual.
	Explain the difference between undernourishment and malnourishment.
	Describe the sources of proteins and the daily recommended amount.
	Contrast animal and vegetable proteins.
	Discuss the functions of assimilated proteins.
	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.
	Describe the functions of carbohydrates.
	Discuss the sources and daily recommended amount of carbohydrates.
	Describe the functions and sources of minerals including calcium, phosphorus, iodine, sodium chloride, magnesium and copper.
	Describe the sources and functions of vitamins.
	Discuss the absorbability of food.
	Describe the mechanism of absorption.
	Describe the effect of cooking on the nutritional value of foods.
	Discuss the advantages of digestion.
	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.
	Describe the bacterial decomposition of carbohydrates, fats, and proteins in the intestine.
Bioenergetics		6	0	0
	Discuss thermodynamic principles and oxidation-reduction reactions.
	Describe energy requirements and mechanisms regulating metabolism.
	Explain the importance and function of glycolysis.
	Compare and contrast aerobic and anaerobic glycolysis.
	Describe how glycolysis is regulated.
	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.
	Describe the formation of glucose from lactate.
	Describe glycogen metabolism and its control.
	Discuss the interrelationship among the glycogen metabolism, glycolysis, and gluconeogenesis pathways.
	Describe fatty acid synthesis.
	Explain the importance of fatty acid synthesis.
Nutritional Aspects		2	0	0
	Describe the relationship between nutrition and dental health.
	Describe specialized nutritional needs.
	Discuss the interrelationships between diet and exercise.
	Define biochemical aspects of digestion, absorption, and metabolism.
	Describe the nutrients including carbohydrates, proteins, fats, water, vitamins, and minerals.
Nutritional Disorders		2	0	0
	Describe major nutritional and/or eating disorders, deficiencies, and diseases.
	Recognize the risks and benefits of alternative food patterns.
	Discuss oral manifestations of eating disorders.
Diet Assessment		2	0	0
	Assess nutritional status of dental patients/self.
	Determine special diets for dental patients.
	Discuss nutritional education and counseling in the dental setting.

Suggested Resources

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

Gagliardi, L. (2007). Dental Health Education: Lesson Planning and Implementation (2^nd ed.). Upper Saddle River, NJ: Pearson Prentice Hall.

Kimbrough, V. & Henderson, K. (2006). Oral Health Education. Upper Saddle River, NJ: Pearson Prentice Hall.

Palmer, C. (2007). Diet and Nutrition in Oral Health. (2^nd ed.). Upper Saddle River, NJ: Pearson Prentice Hall.

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

Smolin, L. & Grosvenor, M. (2003). Nutrition: Science and Applications. (3^rd ed.) Hoboken, NJ: John Wiley and Sons, Inc.

Stegeman, C. & Davis, J. (2005). The Dental Hygienist’s Guide to Nutritional Care (2^nded.). St. Louis, 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). Essentials of Nutrition & Diet Theory. MO: Mosby.