Nutrition and Oral Health

Study Course Description

Course Description Statuss:Approved

Course Description Version:5.00

Study Course Accepted:05.09.2022 12:14:33

Study Course Information
Course Code:		MMK_010		LQF level:		Level 7
Credit Points:		2.00		ECTS:		3.00
Branch of Science:		Clinical Medicine; Nutrition Science		Target Audience:		Medical Services; Medicine; Public Health
Study Course Supervisor
Course Supervisor:		Guntars Selga
Study Course Implementer
Structural Unit:		Department of Oral and Maxillofacial Surgery and Oral Medicine
The Head of Structural Unit:
Contacts:		Riga, 20 Dzirciema Street, tskrsu[pnkts]lv, +371 67409136
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		8	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		16
Classes (count)		4	Class Length (academic hours)		2	Total Contact Hours of Classes		8
Total Contact Hours								24
Study course description
Preliminary Knowledge:
To start study course (or semester) all previous assessments according to Study plan (D1) should be successfully passed. Basic knowledge in biology and chemistry.
Objective:
The aim of the course is to develop a deeper understanding of the physiological processes in the oral cavity and its relation to the digestive tract, the mouth as one of the most important gastrointestinal components in food intake, digestion and absorption processes. To improve students' knowledge and skills about nutrition's role in ensuring oral health and about early detection of nutrient and micronutrient deficiency in the mouth, to timely detect and prevent the risk of malnutrition.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Functional oral cavity biology and physiology. Determinants of oral health. Processes and mineralization mechanisms of dental and oral bone tissue. Influence of food sugars and polysaccharides on the development of dental caries.			Lectures		1.00	auditorium
2	Nutrition in periodontal and oral mucosa diseases. Nutrition and oral medicine. Nutrient deficiencies and manifestation in oral cavity, caused by diseases and side factors.			Lectures		1.00	auditorium
3	The role of vitamins, minerals and trace elements in the metabolism in case of different pathological conditions.			Lectures		1.00	auditorium
4	Seminar – the role of vitamins, minerals and trace elements in the metabolism in case of different pathological conditions.			Classes		1.00	auditorium
5	Nutrition and head and neck malignant neoplasms, contributing factors and prevention.			Lectures		1.00	auditorium
6	Seminar – nutrition and head and neck malignant neoplasms, contributing factors and prevention.			Classes		1.00	auditorium
7	Oral nutritional supplements (ONS) and enteral tube feeding in patients with impaired normal food intake through the mouth (jaw fractures, oral cancer patients, etc.).			Lectures		2.00	auditorium
8	Seminar – oral nutritional supplements (ONS) and enteral tube feeding in patients with impaired normal food intake through the mouth (jaw fractures, oral cancer patients, etc.)			Classes		1.00	auditorium
9	Use of food product components for oral tissue health maintenance.			Lectures		2.00	auditorium
10	Seminar – analysis of the evidence-based studies on oral health and nutrition.			Classes		1.00	auditorium
Assessment
Unaided Work:
Studying of the recommended literature; analysis of scientific article.
Assessment Criteria:
Lectures and seminars are obligatory. To successfully pass the course, active participation in seminars is required (there are 4 seminars in total). Final mark is formed by participation in seminars (50%) and exam (written test) (50%). After the course, students are encouraged to fill out study course assessment questionnaire.
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):
Learning Outcomes
Knowledge:		After successful completion of the course students will understand relationship between nutrition and oral health, understand, that there can be both positive and negative impact of the diet and its individual components on oral health. Students will know how to reduce negative impact of nutrition components on oral health in clinical practice.
Skills:		Students will have acquired basic knowledge and skills in early detection of nutrition, micronutrient deficiency in the mouth. Students will have skills in usage of oral nutritional supplements and enteral tube feeding in patients with impaired normal food intake through the mouth (jaw fractures, oral cancer patients etc.).
Competencies:		There will be an in-depth understanding of professional regularities of nutrition and oral health and their use in scientific research.
Bibliography
No.	Reference
Required Reading
1	Touger-Decker, Riva, Mobley, Connie, Epstein, Joel B. (Eds.). Nutrition and Oral Medicine, 2nd edition, Humana press, 2014.
2	M. Wilson. Food constituents and oral health, 1st edition, Woodhead publishing, 2009. (akceptējams izdevums)
3	Selga G. Enterālā ēdināšana. 2009. GSE. 320 lp. (akceptējams izdevums)
4	Z. Zariņš, L. Neimane. Uztura mācība. Rīga. 2021.
5	Diet and Nutrition in Oral Health. Carole A. Palmer. 2017.
6	Geriatric Nutrition: The Health Professionals, Handbook, 4th edition, 2013. by Ronni Chernoff
7	Diet and the periodontal patient. J.W Clark et.al. 1980. (akceptējams izdevums)
Additional Reading
1	The Public Health Bush Book. 2002
2	H. Kasper. Ernährungsmedizin und Diatetik. MŅnchen, Jene. 2014.
3	L.K. Mahan. Krause`s Food, Nutrition & Diet Therapy. Philadelphia. 2012.
Other Information Sources
1	Clinical Nutrition. Journal of European Society of clinical nutrition.
2	Nutrition. The international journal of applied and basic nutritional sciences.
3	Nutrition Journal. Available from: http://www.nutritionj.com/