Caries Process and Prevention Strategies: The Environment
COURSE NUMBER: 371
Susan Higham, BSc, PhD, CBiol, MRSB; Chris Hope, BSc (Hons), PhD, FHEA; Sabeel Valappil, BSc, MSc, PhD, PGCertEd, FHEA; Phil Smith, BDS, MDS, PhD, FDS, DRD, MRD, FDS (Rest Dent) RCS (Edin), FHEA
Credit Hours:
1 Hour(s)
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This course is part 4 of a 10-part series entitled Caries Process and Prevention Strategies. It has been established that the oral environment is one of the primary factors in the caries process. Only when acidity increases in the oral en...
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Overview
This course is part 4 of a 10-part series entitled Caries Process and Prevention Strategies. It has been established that the oral environment is one of the primary factors in the caries process. Only when acidity increases in the oral environment does demineralization of enamel, and subsequently caries, occur. In this course, the role of fermentable carbohydrates is discussed, paying particular attention to how caries can be influenced by the cariogenic potential of ingested sugars and starches, the physical traits of ingested carbohydrates (such as their adhesiveness), and the frequency of intake and exposure to sugars. The Stephan curve, which illustrates the dental pH changes over time in response to a carbohydrate challenge, is also introduced, with a discussion of how factors such as the type of carbohydrate, the buffering capacity of saliva, and the type and amount of bacteria present in plaque affect dental plaque pH responses.
Intended Audience:
Dentists, Dental Hygienists, Dental Assistants, Dental Students, Dental Hygiene Students, Dental Assisting Students
Date Course Online:
Jan 13, 2011
Last Revision Date:
Aug 27, 2021
Course Expiration Date:
Jun 30, 2025
Cost:
Free
Method:
Self-instructional
AGD Subject Code(s):
11
Learning Objectives
Upon completion of this course, the dental professional should be able to:
- Identify the role of the environment in dental caries etiology.
- Understand and discuss the Stephan curve.
- Explain the impact of various diets on the incidence of caries.
- Describe the concept of frequency versus amount of cariogenic carbohydrates.
- Be familiar with the complex chemical structure of sugars.
- Relate the cause and effect of diet and dental caries to patients.
Disclaimers
- P&G is providing these resource materials to dental professionals. We do not own this content nor are we responsible for any material herein.
- Participants must always be aware of the hazards of using limited knowledge in integrating new techniques or procedures into their practice. Only sound evidence-based dentistry should be used in patient therapy.
Note: Registration is required to take test.
Author(s)
Conflict of Interest Disclosure Statement
- The authors report no conflicts of interest associated with this course.
Video Course Presenter:Robert V. Faller
Susan Higham
BSc, PhD, CBiol, MRSB
Chris Hope
BSc (Hons), PhD, FHEA
Sabeel Valappil
BSc, MSc, PhD, PGCertEd, FHEA
Phil Smith
BDS, MDS, PhD, FDS, DRD, MRD, FDS (Rest Dent) RCS (Edin), FHEA
Submission Information
Academy of General Dentistry (AGD) Submission For credit transfers to appear in your AGD account in real time, make sure to add your AGD membership number in the field provided on the “Share Your Test Score” page.
CE Broker For all states that use CE Broker for licensure, “proof of completions” are electronically reported the first of every month. If a course was taken in November, the “proof of completion” will be submitted the beginning of December.
Recognition
Approved PACE Program Provider
THE PROCTER & GAMBLE COMPANY
Nationally Approved PACE Program Provider for FAGD/MAGD credit.
Approval does not imply acceptance by any regulatory authority or AGD endorsement.
8/1/2021 to 7/31/2027
Provider ID# 211886
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