ORAL,

Mucosal,
Dental disease Quality of life
Negative impact
on self esteem
Tooth Eating ability
Oral
DIET lose
and health
health Causing pain
Anxiety
Impair social
function
Dental caries, periodontal
enamel deficit, disease

Antioxidant : ROS
VIT C,VIT E
VIT A
Kerusakan sel,
jaringan,
Sign of good nutrition
A well developed body, Ideal weight for body composition
( ratio of muscle mass to fat ) and height
Good muscle development and tone
Skin : smooth and clear
Hair : glossy
Eyes : clear and bright
Posture : good
Facial expression: allert
Appetite, digestion, and elimination are normal
Function of nutrients in food
• Provide energy sources
• Build tissue
• Regulate metabolic process
1. individual nutrients have many specific
metabolic functions, including primary and
suporting roles
2. no nutrient ever work alone
Energy sources
• 1. Carbohydrates :
• Starches and sugars : primary source of
fuel for heat and energy
• Back-up store of quick energy as
glycogen
• Each gram carbohydrate consumed
yields 4 kkal of body energy
• Well-balanced diet : 55%-60% of the
total kkal
2. Fats:
• From both animal and plant sources, provide
• The body’s secondary or storage form of heat
and energy.
• Each gram consumed yielding 9 kkal
• Balanced diet fats should provide no more
than 25% – 30% of total kkal, with most of this
amount (aproximately two third) being
unsaturated fats from plant sources
• 3. Proteins :
• The body may draw from dietary or
tissue protein to obstain needed energy
when the supply of fuel from
carbohydrate and fats is insufficient
• Each gram can yield 4 kkal
• Well balanced diet: 15 % of the total kkal
• Primary function of protein is tissue
building, may be available for energy as
needed.
Tissue building
• Proteins : provide amino acids, which are the
building units necessary for constructing and
repairing body tissues
• Other nutrients:
• 1. minerals : Ca, P : building and maintaining bone
tissue, Fe : building Hb in red cells
• 2. vitamins : vit. C : developing and cementing
intercellular ground substance, help build strong tissue
and prevents tissue building
• 3. Fatty acids : build the central fat substance of cell
walls and promote the transport of fat soluble
materials across the cell walls
Regulation and control
• The multiple chemical processes in the body
required for providing energy and building tissue
must be carefully regulated and controlled to
maintain a smooth, balanced operation.
• Life and health result from a constant dynamic
balanced among all body parts and processes.
• Vitamin and minerals are nutrients that
help regulate body process
Vitamins :
Many vitamin function as coenzyme factors, which
are components of cells enzyme, in governing
chemical reactions in cell metabolism, ex : B
complex vitamins

Minerals ;
many minerals also serve as coenzyme factor with
cell enzyme in cells metabolism, ex : Cobalt which
is a central constituent of vit B12, functions with
this vitamin to combat pernicious anemia.

Others nutriens :
water and fiber
calcium
• Function:
• Bone and tooth formation : 99% calcium
found in bone and teeth
• Teeth are calcified before they erupt
from the gums, so later dietary calcium
do not affect tooth structure
• Blood clothing
• Muscle and nerve action
• Metabolic reaction.
• Requirements:
• 1 to 3 years : 500 mg/ day
• 4 to 8 years : 800 mg/day
• 9 to 18 years: 1300 mg/day
• 19 to 50 years : 1000 mg/day
Food sources : milk and milk product, grain, egg yolk,
legume, nuts
Phytate, excesive dietary fiber can decrease calcium
absorbtion
Best absorbed in dose 500 mg or less
Deficiency states : abnormal muscle spasm, tetany,
osteoporosis
phosporus
• Function :
• Serve as a partner with calcium : bone and tooth
formation : calcification of bone and teeth depends on
the fixing of phosphorus as calcium phosphat in the
bone forming tissue
• Ratio of calcium to phosphorous in typical bone tissue
is about : 1,5 : 1
• Energy metabolism : controled oxidation of
carbohydrate, fat, and protein to produce and storing
energy for the body
• Acid-base balance : important buffer material to
prevent changes in the acidity of body fluid
• Requirements:
• Men/ women aged 19 year and older :
700 mg/day
• Children varies with the stage of growth,
1 to 3 year : 460 mg/ day, 4 to 8 year :
500 mg/day, 9 to 18 year : 1250 mg/ day.
• Healthy infants fed human milk received
adequate phosphorus.
• During pregnancy and lactation no
additional phosphorus intakes
• Food sources : animal and plant cells, high
protein food a rich phosphorus, meat,
milk, eggs, fish, cereal, beans, other
legumes.
• Bioavailibility of phosphorus from plant is
much lower because they contain phytic
acid
• Deficiency states : antacid, result bone
loss, weakness, loss of appetite, fatigue,
pain
Diet and Dental Health

• The foods you choose and how often you eat them can
affect your general health and the health of your teeth
and gums, too.
• consume too many sugar-filled sodas, sweetened fruit
drinks or non-nutritious snacks, could be at risk for tooth
decay.
• Tooth decay is the single most common chronic
childhood disease, but the good news is that it is entirely
preventable.
• Tooth decay happens when plaque come into contact
with sugar in the mouth, causing acid to attack the teeth
Cont’d……………

• diet lacks certain nutrients, it may be more

difficult for tissues in mouth to resist
infection.
• This may contribute to gum disease.
Severe gum disease is a major cause of
tooth loss in adults.
• Many researchers believe that the disease
progresses faster and is potentially more
severe in people with poor nutrition.
For good dental health
• Drink plenty of water.
• Eat a variety of foods from each of the five major
food groups, including:
• whole grains
• fruits
• vegetables
• lean souces of protein such as lean beef, skinless poultry
and fish; dry beans, peas and other legumes
• low-fat and fat-free dairy foods
Cont’d……………

• Brush twice a day with fluoride toothpaste

floss daily and visit dentist regularly
• Regular dental care, prevent oral problems
from occurring in the first place and catch
those that do occur in the early stages,
while they are easy to treat.
Impact of Sugary Foods and Snacks on Children’s
Oral Hygiene

• Everyone has bacteria in their mouths, and bacteria

love sugar! It only takes about 20 seconds for your
mouth’s bacteria to convert sugar into the acid that
destroys tooth enamel.
• acid is active for about 20 to 30 minutes. So the
amount of sugar, and how often it’s eaten, are very
important to monitor.
• The less sugar in diet, the better for their teeth and
overall health.
• For snacking, fresh fruits and vegetables are the best.
Popcorn and nuts are good runner-ups.
Impact of Soda, Juice and Bottled Water on
Children’s Oral Hygiene
• sugary drinks like juice and soda aren’t the best.
When children, or anyone, drink sugary drinks
throughout the day, the acid that’s created from
the mouth’s bacteria/sugar combination just
keeps being produced.
• acid is working on destroying teeth.
• When it comes to juice, give only 4 to 6 ounces
per day as a part of a meal or snack.
• A better choice would be water.
How to prevent baby bottle tooth decay:

• Put only formula, milk or breast milk in baby bottles; avoid

filling bottles with juice or soft drinks
• Have your infant finish the bottle before naptime or bedtime
• After each feeding, wipe child’s gums with a clean, damp
gauze pad or washcloth.
• When your child’s teeth come in, brush them gently with a
child-size toothbrush and water
• Encourage your child to drink from a cup by their first birthday
• Encourage healthy eating habits
• Avoid cleaning your child’s feeding spoons or pacifiers by
putting them in your mouth; run them under tap water to
rinse them off
Micronutrients
Vitamins and Minerals
Vitamins and minerals are essential for the
maintenance of good health and the prevention of a
number of diseases.
• Vitamins are generally organic molecules
• Minerals are inorganic substances usually in ion form

22
Micronutrients
Vitamins
 Vitamins are naturally occurring organic
compounds that are essential to metabolic or
other functions in the body.
 Most vitamins cannot be synthesized by the body.
They must be supplied in the diet.
 Vitamins are usually classified as water soluble or
fat soluble

23
 Micronutrients
Minerals
 Minerals are inorganic and are found in the soil and
water absorbed by plants or eaten by animals.
 The human body requires substantial amounts of
minerals on a daily basis to ensure proper functioning
of the organs, bones, tissue and immune system.
 Minerals may be classified as macro-minerals or trace
minerals

24
Vitamin Characteristics
• Each vitamin has one or more specific purposes.
• Vitamins are essential to life processes.
• Vitamins are generally used by the body with
very minimal changes
• Vitamins are usually required in only small
amounts
• Most vitamins cannot be synthesized by the
body directly

25
 Important Vitamins
Vitamin Function
A Supports vision, skin, bone and
tooth growth, immunity and
Retinol
reproduction
C Collagen synthesis, amino acid
metabolism, helps iron
Ascorbic Acid
absorption, antioxidant
D Promotes bone mineralization
B12 New cell synthesis, Breaking
down fatty acids / amino acids,
nerve cell maintenance
E Antioxidant, regulation of
oxidation reactions, supports cell
membrane stabilization
K Synthesis of blood-clotting
proteins, regulates blood calcium
Source
mango, broccoli, butternut
squash, carrots, tomato
juice, sweet potatoes,
pumpkin, beef liver
Fruits and vegetables
Self-synthesis milk, egg
yolk, liver, fatty fish
Meats, poultry, fish,
shellfish, milk, eggs
Shrimp, cod, wheat
germ, tofu,
polyunsaturated
vegetable oils, sweet
potatoes,
Liver, leafy green vegetables,
spinach, broccoli, cabbage, 26
Fat Soluble Vitamins
• Fat soluble vitamins have long nonpolar
hydrocarbon chains or rings.
• Common fat soluble vitamins include
•A,D,E,F,K
• Fat soluble vitamins usually accumulate in
tissues and are not leached out quickly.
• Unlike water soluble vitamins, an excess
of a fat soluble vitamin can be just as
harmful as a deficiency

27
Vitamin C- Sources
• Vitamin C is found in many fresh
fruits and vegetables.
• It contains several polar groups,
making it very water soluble.
• Cooking vegetables in water
tends to leach the vitamin from
the food.
• Cooked foods also contain less
vitamin C, since it is also easily
oxidized and hence destroyed in
the cooking process.

28
Vitamin Functions
• Involved in the biosynthesis of the
protein, collagen, found in connective
tissues such as cartilage, ligaments, and
tendons
• Aid in healing wounds and helping to
prevent bacterial infections.
•

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Vitamin C Deficiencies
• Scurvy or Scorbutus.
• Symptoms include
1. swollen legs,
2. rotting gums,
3. and bloody lesions.
• Common among sailors in the
18th and 19th centuries who
spent a long time at sea
without fresh fruits and
vegetables

30
Vitamin A
Vitamin A is also known as retinol

The long chain hydrocarbon structure of vitamin A means that the

vitamin is essentially non-polar. Hence it is fat soluble rather than water
soluble.

31
 Vitamin A Sources
• Commonly found in cod liver oil, green vegetables, and
fruit.
• Carrots indirectly serve as a source of vitamin A since they
contain b carotene which the body readily converts to
vitamin A

32
Vitamin D - Sources
• Vitamin D is commonly found in fish liver oil as well as
egg yokes.
• Unlike other vitamins, the body synthesizes vitamin D in
the skin through the action of ultraviolet light on 7-
dehydrochlosterol

Like vitamin A, the long chain

Hydrocarbon structure makes
vitamin D fat soluble

33
Vitamin D Functions
• Vitamin D is an important regulator of calcium
metabolism.
• It is involved in the uptake of calcium and
phosphate ions from food into the body.
• It is necessary for the proper formation of bone
structures and teeth.

34
Vitamin D binds to a “vitamin D binding protein” (VDP) for transport to target
organs.

Vitamin D is not active itself (it’s a prohormone); it is modified to yield

biologically active forms, such as calcitriol.

Calcitriol (derived from vitamin D) is a transcription factor, influencing

expression of proteins involved in calcium absorption and transport.

Vitamin D is also important for immune system function.

Deficiency causes rickets, bone loss.

Calcitriol, from
vitamin D.
Vitamin D Functions
• Many uses in the body
• Promotes absorption of calcium from the
small intestine
• Maintain blood levels of calcium and
phosphate for bone formation,
mineralization, growth, and repair
• Improves muscle strength and immune
function
• Reduces inflammation
Mineral antagonisms
Vitamin & Mineral interactions
Healthful diet
A healthful diet can be attained through the intake
of multiple combinations of a variety of foods.
Given this, it is difficult to define the ranges of
intake for a specific food, which should be
included in a given combination with other foods
to comply with nutritional adequacy.
In practice, the set of food combinations which
provide nutritional adequacy are limited by the
level of food production sustainable in a given
ecological setting.
DIET- disease of the oral
mucosa
• Micronutrient deficiency :
• Vitamin B : glossitis, cheilitis, angular
stomatitis
• Vitamin C : scurvy, periodontal disease
• Under nutrition : exacerbation oral infection,
NOMA : ora facial gangrene
• Oral cancer : 40-80% decrease with fruit and
vegetables consumption
Nutritional status- oral
manifestation of HIV infection
• Poor nutritional status :
• Immune status on HIV infection
• Rapid development oral manifestation of
HIV infection : candidiasis, ulceration,
drug induced xerostomia, neoplasma
Developmental deffect of the
enamel
• Deficiency of vitamin D,vitamin A, and
PEM strong associated with enamel
hipoplasia, salivary gland atrophy
• Suseptible for dental carries
• Exessive Fluorride intake : dental fluorosis
Dental erosion
• Irreversible loss of dental hard tissue
(dentine and enamel) : diet acids
without bacterial : vinegar, fruit/citric,
ascorbic,
malic,
tartric,
oxalic,
carbonic,
soft drink,
fruit juice 3-10x than whole fruits.
Dental carries
• Diet that prevent dental carries : Cow’s
milk contain : calcium, phospor, casein
inhibits caries and dental plaque
• Breast feeding ; low level of carries
• Food that stimulate salivary flow : whole
grain, peanuts, hard cheese, chewing gum
protect dental decay
•TERIMA KASIH