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Project # 2 – age/population group/life cycle
-Follow guidelines and rubric
2-S
Project # 2 – age/population group/life cycle
-Follow guidelines and rubric
2-Since nutritional needs vary from one life stage to another, in your project you must discuss
a. what are the “common problems” at that age/life cycle
b. what is the DRI recommended for your patient?s age/life cycle
c. what nutrients are recommended for your patient?s age/life cycle
d- Anticipatory guidance for caries, periodonto and other, according to your patient?s age/life cycle, and individual patient’s needs
e- Exercise needed according to your patient?s age/life cycle
Review these chapters
Chapter 9 Diet and Dental Caries.
Chapter 0 Nutrition and Periodontal Disease.
Chapter 3 Nutrient Needs for Development and Maintenance of Oral Structures.
Chapter 4 Dietary Considerations for the Life Cycle.
Chapter 6 Nutritional Counseling.
I. Forms 20 %
A. 5 %Nutritional Assessment forms
. Initial Interview/ Dietary assessment ( .5 %)
2. Analysis of Food log given by the patient (3.5%):
Calories (0.25%), Anticipatory Guidance (.5%), General Summary (0.5%), Plan of Action (0.5%), Method of Evaluation (0.25%), Follow Up (0.25%), Patient Materials(0.25%)
B.5% Food intake log (5 days) suggested to the patient
Develop a patient centered plan (5 day diet/food log). Be specific according to your patient’s needs
. It includes an outline of a realistic

diet/food intake and snack guide with suggestions and recommendations. Using “My Plate” as a
guide-Five food groups (4%)
2. It includes foods for caries prevention (3%), periodontal maintenance (3%), and others (3%)
3. It is based on the patient’s Daily caloric requirement (Dietary Reference Intakes (DRI) according to patient’s Ideal Weight, Ideal BMI. (2 %)
II. Paper 5%
These are the 4 parts you need to address in your Project & Paper:
A.0 % General Summary
Include: A typed analysis of the patient’s food intake history and other pertinent data gathered.
. A summary of all the problems or inadequacies noted. (2%)
2. An outline of a realistic diet/food intake and snack guide with suggestions and Recommendations. Using “My Plate” as a guide. (2%)
3. An anticipatory guidance for caries (2%), periodontal disease (2%) and others (2%) according to the data gathered.
B. 3 % Plan of Action:
Include:
. Reasons for the nutritional guidance. (%)
2. A detailed plan of action based on food groups, caries prevention and periodontal maintenance.
Be specific according to your patient’s needs. (%)
3. Identify concerns patient should discuss with dietitian or physician. (%)
C. % Method of Evaluation and Follow up
Include a detailed plan to evaluate the effectiveness of the guidance program with the patient. This is after the food log has been
given to the patient
D.% Patient Materials
List the educational leaflets, or resources used to assist patient.
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