Title: Individual Project - The Reveal
Course: DES 2710 General and Oral Nutrition > Section: Module Twelve

The purpose of this project is to assess your own dietary patterns by using the tools and information you have learned in this course.

Project must thoroughly address all required information from Assessment Data, from the Dietary Intake Analysis including the Diet Diary, Diet Analysis and Dialogue.

This project is worth 50 points. Please type your responses in a document (.txt file if you are not using word). Post by the due date listed in the Course Calendar.

Part 1- Assessment Data

Your responses to the following should include professional terminology.

Medical History- Review your medical history for conditions, medications, familial history that have the potential to put you at nutritional risk. Include vital signs as well as height and weight and summarize this information.

Dental History- Review your dental chart and assess for existing restorations including crowns, bridges, root canals etc. If restorations include crowns, bridges, veneers what was the reason these were placed? (i.e. broken teeth, decay, root canal treatment etc.) When was your last restoration placed? Do you have sealants?
Summarize this information using G.V. Blacks Classification system to describe your restorations .

Intra and Extra-Oral Examination- Summarize the findings in your intra and extra oral examination including external palpation of nodes, TMJ examination, and descriptions of intraoral tissues.

Periodontal Assessment- Describe the shape, contour, color, consistency and texture of your marginal, attached and interdental gingiva, range of probing depths, and bleeding points. Classify your periodontal health using AAP Disease Classification System. Consider plaque score and amount of calculus found during your last assessment in your summary.

Psychosocial History- Consider the different factors that influence your choices in your daily diet. Consider your lifestyle, preferences, dislikes, parental influence through cooking style and traditions, religious beliefs and other issues that may play a part in your eating style.

Part II - Dietary Intake and Analysis

A - Diet Diary

You will record your intake for three days, one of which should be a weekend day using the following guidelines

Write down everything consumed during the day: breakfast, lunch, dinner, snacks

Record each meal as soon after eating as possible to avoid forgetting.

Do not choose days when dieting, fasting, or ill.

Be accurate in determining the amounts eaten using household measurement (example: ½ cup cereal, 3 oz. fish, 1 tsp. margarine).

Use brand names whenever possible

Record added sauces, gravies, condiments, and all extras (example: sugar or cream in coffee, mayonnaise, chewing gum, cough drops).

Record food preparation methods (examples: baked, fried, boiled, grilled).

Record all fluids; include water and alcoholic beverages and amounts (4oz. wine ,16 oz bottle of coke, 8 oz. water etc.).

B- Diet Analysis

Visit http://www.choosemyplate.gov/supertracker-tools/supertracker.html

Follow the directions to create a profile and enter your meals for each day into the food tracker. Be sure to create a report for adequacy of nutrient intake for all three days and attach with your project submission.

Evaluate your diet for fermentable carbohydrate intake and indicate sources of protective foods and the cariogenic potential for each of the three days. Using the resources available in Chapter 20 in your text determine your acid exposure for each day.

Summarize your findings of deficiencies or excesses in macro and micronutrients (including fiber, sodium and sugars) over the three day period and link to the specific foods that put you at risk.

What systemic and oral health issues are you at risk for based on your intake over the three days you recorded? Do your excesses and deficiencies account for your current oral and systemic health?

Create a diet for a 24 hour period that addresses the excesses and deficiencies that you observed in your three day diet diary.

Create a dialogue of a hypothetical nutritional counseling session with your information using the information from the motivational interviewing techniques module.