Part 1: Orientation to Basic Nutrition

1. Overview of Healthy Eating Habits

2. Concepts in Biochemistry 

3. The Alimentary Canal: Digestion and Absorption

4. Carbohydrate: The Efficient Fuel

5. Protein: The Cellular Foundation

6. Lipids: The Condensed Energy

7. Use of the Energy Nutrients: Metabolism and Balance

8. Vitamins Required for Calcified Structures

9. Minerals Essential for Calcified Structures

10. Nutrients Present in Calcified Structures

11. Vitamins Required for Oral Soft Tissues and Salivary Glands

12. Water and Minerals Required for Oral Soft Tissues and Salivary Glands

Part II: Considerations of Clinical Nutrition

13. Nutritional Requirements Affecting Oral Health in Women

14. Nutritional Requirements during Growth and Development and Eating Habits Affecting Oral Health

15. Nutritional Requirements for Older Adults and Eating Habits Affecting Oral Health

16. Other Considerations Affecting Nutrient Intake

17. Effects of Systemic Disease on Nutritional Status and Oral Health

Part III: Nutritional Aspects of Oral Health

18. Nutritional Aspects of Dental Caries: Causes, Prevention, and Treatment

19. Nutritional Aspects of Gingivitis and Periodontal Disease

20. Nutritional Aspects of Alterations in the Oral Cavity

21. Nutritional Assessment and Counseling for Dental Hygiene Patients