| 1.
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Describe the procedure to critically evaluate scientific dental
literature related to the prevention of dental diseases. (I)
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| 2.
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Explain the relationship of the host-parasite relationship as it
relates to dental disease. (II)
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| 3.
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Describe the aquisition and composition of soft and hard deposits and
stains, correlating them to health or disease in the oral cavity. (II)
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| 4.
|
Describe the role microorganisms, oral hygiene, diet, pH, systemic
factors, structure, shape and alignment of teeth, and saliva play in
the prevention of dental diseases. (II)
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| 5.
|
Describe the embryology, physical/chemical properties, and function of
enamel, dentin, pulp, cementum, and the periodontal ligament as
related to dental diseases. (II) (III)
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| 6.
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Describe the process of dental caries. (III)
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| 7.
|
Identify and describe the clinical signs, symptoms, and etiology of
gingivitis and periodontal disease. (III)
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| 8.
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Idenitfy the role various dental agencies have on the control and
marketing of dental products. (IV)
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| 9.
|
Evaluate toothbrushes and adjunct aids and select the most suitable
methods of use based on patient needs, evaluating their proper use.
(IV)
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| 10.
|
Demonstrate plaque control techniques and ways to motivate dental
patients, modifying instruction according to individual patient needs.
(IV)
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| 11.
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Describe and select the dentifrices and adjunct mouthrinses based on
patient needs. (IV)
|
| 12.
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Describe and select an appropriate disclosing agent. (IV)
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| 13.
|
Explain the purpose, characteristics, and scoring range of dental
indices. (V)
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| 14.
|
Describe the uptake and metabolism of the fluoride ion and list its
effects on enamel at all stages of development. (IV)
|
| 15.
|
Describe the effects of fluoride on reduction of caries and its role
as a primary preventive agent. (IV)
|
| 16.
|
Describe systemic and topical fluorides and their various modes of
delivery. (IV)
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| 17.
|
Describe the rationale and indications for the use of pit and fissure
sealants. (IV)
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| 18.
|
Describe the role of nutrition in the prevention of dental diseases.
(VI)
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| 19.
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Describe techniques used in dietary counseling to include the forms
and counseling procedures used. (VI)
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