The Science of Nutrition and its Application in Clinical Dentistry

Detalles Bibliográficos
Autor Principal: Nizel, Abraham E.
Formato: Libro
Lengua:inglés
Datos de publicación: London : W. B. Saunders Company, 1966
Edición:2a. ed.
Temas:
NUTRICIÓN
Acceso en línea:Consultar en el Cátalogo
Descripción Física:xiii; 476 p. : il. byn
Tabla de Contenidos:
  • SECTION ONE
  • THE NUTRIENTS AND THEIR ORAL RELEVANCE
  • CHAPTER ONE
  • The Science of Nutrition, a Discipline in Oral Biology and a Parameter in Preventive Dentistry
  • CHAPTER Two
  • Highlights in the History of the Science of Nutrition
  • CHAPTER THREE
  • Calories and Energy Metabolism
  • CHAPTER FOUR
  • Carbohydrates in Nutrition
  • .CHAPTER FIVE
  • Fats in Nutrition
  • CHAPTER SIX
  • Proteins in Nutrition
  • CHAPTER SEVEN
  • Water and Electrolyte Balance
  • CHAPTER FIGHT
  • Macro Minerals: Calcium, Phosphorus, Magnesium, and Calcification
  • CHAPTER NINE
  • Iron and Micro Elements
  • CHAPTER TEN
  • The Metabolism and Safety of Fluorides
  • CHAPTER ELEVEN
  • Fat Soluble Vitamins
  • CHAPTER TWELVE
  • The B Vitamins
  • CHAPTER THIRTEEN
  • Ascorbic Acid (Vitamin C) and Its Role in Wound Healing and Collagen Formation
  • SECTION TWO
  • FOOD
  • CHAPTER FOURTEEN
  • Standards of Dietary Adequacy in Terms of Nutrients and Foods
  • CHAPTER FIFTEEN
  • Food Patterns for Different Age Groups and Physiological States
  • CHAPTER SIXTEEN
  • Effects of Processing on the Nutritional Values of Foods.
  • CHAPTER SEVENTEEN
  • Physiological Factors in Food Selection
  • CHAPTER EIGHTEEN
  • Food Habits and Faddism
  • SECTION THREE
  • CLINICAL NUTRITION
  • CHAPTER NINETEEN
  • The Clinical Evaluation of Nutritional Status
  • CHAPTER TWENTY
  • Nutritional Status and Infection
  • CHAPTER TWENTY-ONE
  • Clinical Implications of Obesity, Coronary Heart Disease and Secondary Malnutrition
  • CHAPTER TWENTY-TWO.
  • Hereditary Molecular Diseases (Inborn Errors of Metabolism)
  • SECTION FOUR
  • ORAL BIOLOGY AND NUTRITION
  • CHAPTER TWENTY-THREE
  • The Chemical Composition of Bones. Teeth, Calculus, Saliva and the Periodontium of the Human
  • CHAPTER TWENTY-FOUR
  • Oral Physiological Factors Concerned with Ingestion of Food
  • CHAPTER TWENTY-FIVE
  • Influence of Nutrition on the Ecology and Cariogenicity of the Oral Microflora
  • CHAPTER TWENTY-SIX
  • The Cariogenicity of Different Foodstuffs
  • CHAPTER TWENTY-SEVEN
  • Fluoride and Caries Control-Mechanism of Action
  • SECTION FIVE
  • APPLIED NUTRITION IN DENTAL PRACTICE
  • CHAPTER TWENTY-EIGHT
  • Interviewing and Counseling the Patient on Normal Diet and Meal Planning
  • CHAPTER TWENTY-NINE
  • A Step-by-Step Technique for the Dietary
  • CHAPTER THIRTY
  • The Rational Use of Vitamins in Clinical Practice
  • CHAPTER THIRTY-ONE
  • Nutritional Requirements of the Surgical Patient
  • CHAPTER THIRTY-TWO
  • Nutritional Management of Patients with Acute Oral Infection or Oral Surgical Problems
  • CHAPTER THIRTY-THREE
  • The Role of Diet and Nutrition in the Management of Gingival and Periodontal Disease
  • CHAPTER THIRTY-FOUR
  • Food and Nutrition for the New Denture Wearer, Particularly the Geriatric Patient
  • APPENDIX I
  • Nutritive Values of Foods in Household Units.
  • APPENDIX II
  • Foods and Mixed Dishes Classified According to Food Group and Amounts Commonly Considered as One Serving.
  • APPENDIX III
  • Some Representative Vitamin Preparations from a Few Different Drug Houses
  • APPENDIX IV
  • Equivalent Weights and Measures
  • APPENDIX V
  • Average Height and Weight Tables for Children
  • APPENDIX VI
  • Desirable Weights for Men and Women
  • APPENDIX VII
  • Standards of Identity for Vitamin and Mineral Supplements as Suggested by the Food and Drug Administration in 1966
  • APPENDIX VIII
  • Food and Drug Administration 1966 Regulations Applying to Foods
  • INDEX

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