Fones School of Dental Hygiene

DHYG 204
Nutritional Biochemistry

COURSE INTRUCTOR: Alexandria Drysten, RDH, BSDH

Office location: Health Science Building, 4th floor, Room# 421
Email: adrysten@bridgeport.edu
Cell: 203-615-0093
Office Hours: Monday & Wednesday 1:30-3:30, Available via email

COURSE: DHYG 204 Nutritional Biochemistry

Semester: Fall 2018
Course meeting: Monday 9:00 am -11:50 am
Credits: 3 credits

COURSE DESCRIPTION: This course will introduce the biochemical traits of nutrition and
how it can be applied to the practice of dental hygiene. The course will include the basic
essential topics of nutrition and the body process and take it to the further level by addressing the
effects on the oral cavity. The primary focus will be for the student to learn how to properly
deliver nutritional counseling with patients and to understand the link between poor nutrition and
oral disease.

REQUIRED TEXTBOOK: Thompson, Janice; Manore, Melinda, Nutrition: An Applied

Approach, 4th Edition; ISBN: 13:978-0-321-91039-4

COURSE GOALS & OBJECTIVES:

GOAL: At the completion of the course, the student will be able to apply the knowledge
they learned from the course into a patient care setting

 Upon completion of the course, the student will be able to identity the material of the 6
food classes

 Upon completion of the course, the student will be able to analyze

MyPyramid/MyPlate.gov

 Upon completion of the course, the student will be able to discuss barriers that certain
population face when making dietary choices

 During the duration of the course, the student will create a PowerPoint of a nutrition topic
of their choice and deliver it to the class

 During the course, the student will be assessed in clinic on “nutritional counseling” with
a patient who qualifies and be graded by the rubric
EDUCATIONAL PHILOSPHY: I believe that nutrition and oral hygiene both play an intricate
roll in overall health. Nutrition encompasses many different aspects of overall health such as
biochemical, physical, behavioral and psychological. Without good oral hygiene, one would not
have good heath; you need healthy gums and good teeth to eat healthy.
Poor oral hygiene can lead to tooth decay and gum disease which can further lead to physical
problems such as cardiovascular disease, diabetes, sinus infection, and much more. Sometimes
the dental hygienist will identify these problems before a doctor.

The purpose of this course is to teach the prospective dental hygienist the importance of nutrition
and oral hygiene and how they interact. This will be done by class discussion on several of the
nutritional biochemistry topics. Also by each student becoming an expert on one relevant aspect
of the health/nutrition/oral hygiene field and presenting this information to the class.

COURSE TOPICS:
 Digestion/Absorption/Metabolism
 Carbohydrates/Proteins/Lipids
 Vitamins/Minerals
 Oral Structures/Caries/Periodontal Health
 Growth/Development/Women’s Health
 Older Adults and Systemic Diseases
 Nutritional Assessments/Case Studies

GRADING SCALE: Students must pass this course with a 74 (C) or higher or a failing grade
will be received. Passing completion of this required to advance in the dental hygiene program.

COURSE REQUIRMENTS:
 2 Exams – 20% each
 PowerPoint Project – 15%
 Final Exam – 25%
 Class Participation- 10%
 Nutritional Counseling in the Clinic – 10%

COURSE POLICIES:

ATTENDENCE: The student is expected to be in every scheduled class. The student is

allowed to miss 2 classes with communication with the instructor without the overall grade being
affected. If the student misses 3 or more classes their overall final grade will be deducted 5
points an absent. The student is allowed to be tardy 2 times without their overall grade being
affected. If the student is tardy 3 or more times, their overall final grade will be deducted 3 points
each time.

HOMEWORK: There is not homework except assigned reading and participating in

class discussion
 MISSED EXAM: All exams are mandatory. Make ups will possible for extenuating
circumstances at the instructor’s discretion with 10 points off the student’s grade.
CANCELLED CLASS AND MAKE UP: If class is cancelled, the students will be
notified via canvas at least one hour before the class. The lecture will be recorded by the
instructed and available on canvas within 24 hours.

ACADEMIC HONESTY: Academic dishonesty will not be tolerated in this course.

Cheating will result in a 0 for the exam. If the student is caught cheating more than once, they
will receive an F for the class. The PowerPoint presentation will be submitted to “Turn it in” to
avoid plagiarism. Plagiarism will result in an automatically F in the class and be referred to the
University for further action.

DATE TOPIC/ACTIVITY READING ASSINGMENTS

FOR HOMEWORK
9/10/18  Course introduction
 Review of syllabus
 Overall nutrition
introduction

9/17/18  Digestion  Read chapters 1,2,3

 Absorption
 Metabolism

9/24/18  Carbohydrates  Read chapters 4,5,6

 Proteins
 Lipids
10/1/18  EXAM 1 – Chapters  Read chapters 7,8,9
1-6 (1 hour for exam)
 Start PowerPoint
presentations
10/8/18  Vitamins  No reading
 Minerals
10/15/18  Oral structures  Read chapters
 Nutrition related 10,11,12
Caries
 Nutrition related to
periodontal disease
10/22/18  EXAM 2 – Chapters  Read chapter 13
7-12 including lecture
on nutrition related to
the oral cavity
 PowerPoint
presentations for
remainder of class
10/29/18
11/5/18  Growth  Read chapter 14
 Development
 Women’s Health
11/12/18  Older adults and  Read chapter 15
related systemic
diseases
11/19/18  Nutritional  No reading
Assessment
 Case Studies
11/26/18  Watch video –  Study for final
Supersize Me –
McDonalds
Documentary
12/3/18  Review for final  Study for final
 Finish PowerPoint
presentations
12/10/18 FINAL EXAM