Geriatrics (Final): Week 3

primary prevention

Emphasis on nutrition in health promotion and disease prevention:

secondary prevention

Slowing progression of chronic nutrition-related disease, to maintain functionality and quality:

tertiary prevention

-Care/case management after discharge.

-Often involves chewing, appetite problems, modified diets, and functional limitation

-Tooth loss/ pain = ability to chew/ food choices

-Weight loss = ill-fitting dentures/ loss of appetite

-Decrease taste = spicier/ acid (tooth erosion)

-Hyposalivation= dysphagia/ caries

-Dysphagia -difficulty swallowing

-Reduction in bone density -osteoporosis/ tooth loss

-Impaired immune function -oral microbiome

-Polypharmacy -affect taste and smell, nausea, vomiting

Agings direct impact on oral health

Pressure Ulcers

-bed sores due to continuous pressure that impedes capillary blood flow to skin and underlying tissue.

-Caused -Impaired mobility, poor circulation, heavily sedated, paralysis, sensory loss

-Nutrition recommendation: adequate protein (1.2-1.5g/kg/day), Kcal (30-35 Kcal/kg/day), Vitamin C, Zinc

- Proper screening

- Multidisciplinary approach

- Prevention

What are 3 solutions for malnutrition?

60

Up to ___% of older adults in health care setting are malnourished

- dental caries

- periodontal disease

- oral infections

- tooth loss

what are 4 oral consequences of malnutrition?

- promotes pro-inflammatory processes

- promote plaque formation

- increase in gingival bleeding with an increased intake of sugars

3 effects of carbs on periodontal health:

-avocado

- eggs

- coconut oil

- raw nuts

- olive oil

- salmon

- flaxseed

- leafy greens

- organic butter

what are some examples of GOOD fats:

proteins

The gingival tissue has one of the highest turnover rates in the human body, and ________ are keys to maintaining such a turnover

inverse

A recent study conducted in Denmark suggested an ______ relationship between high protein intake and periodontitis

Vitamin C

ID the vitamin:

-Needed for collagen production and wound healing

-Deficiency leads to poor wound healing, gingivitis and loss of periodontal ligament -Scurvy !!!!

Vitamin A, C, E

ID the vitamin:

- antioxidant

Vitamin B complex

ID the vitamin:

- supplementation accelerates healing after periodontal flap surgery

Vitamin D

ID the vitamin:

- low vitamin ___ has been linked to loss of periodontal attachment

- vitamin ___ supplementation combined with calcium has been shown to reduce tooth loss

-Frequency of cariogenic foods consumed

-Time of day

-The form of food and fluid/ retentiveness

-Type of carbohydrate

-Protective foods

-Sequence of eating

Diet related factors that influence dental caries:

-Salivary flow

-Medications

-Oral hygiene practice after meals

Non- diet related factors that influence dental caries:

5.5

caries risk oral pH starts at :

protective

Cariogenic foods when consumed with non-cariogenic foods have a _____ effect.

before

Always consume the cariogenic food _____ the non-cariogenic foods

fats

This types of foods are:

-Non -cariogenic

- May coat plaque (not available for bacteria)

-Not a food source for bacteria

-Have direct toxic effects on oral bacteria

-Interfere with sugar solubilization

proteins

This types of foods are:

-Non-cariogenic

-Not a bacterial sources of food

-Buffering effects

-Adsorb onto enamel surface and decrease enamel solubility

-Increase salivary levels

carbohydrates

This types of foods are:

-Cariogenic

-Food source for bacteria

-Highly soluble in oral fluids

-Affect biofilm composition

-↓levels of Ca, F, P

-Fluoride in water

-Calcium in dairy

-Casein in cheese

-Phosphates in grain, nuts and meat

-Protein in meats and nuts

ID some protective foods:

-Flavored milk or yogurt

-Add powdered milk to foods

-Add herb and spices instead of salt

-Choose ripe fruits

-Use whole grain such rye and pumpernickel

-Wine before food stimulates appetite

-Add sauces/ gravies

What are some solutions for reduced taste?

-Add milk/ yogurt to moisten foods

-Moisten bread with milk/ broth

-Add gravies/ dressing/ sauces

-Use soups/ stews with high water content

-Drink plenty of water

What are some nutrition solutions for xerostomia?