1
|
O'Kane R, Watson S, Woodside J, McKenna GJ. Exploring the attitudes of general dental practitioners to providing dietary advice alongside oral rehabilitation for older adults. Gerodontology 2024; 41:101-110. [PMID: 37032640 DOI: 10.1111/ger.12689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/19/2023] [Indexed: 04/11/2023]
Abstract
OBJECTIVE We aimed to capture General Dental Practitioners' (GDPs) views on delivering dietary advice to older adults in combination with treatment to replace missing teeth and identify solutions to help inform the development and implementation of future dietary interventions within primary dental care. BACKGROUND As natural teeth are lost, older adults may need to choose softer, more manageable foods which might be of lower nutrient density. Previous research has indicated that prosthodontic rehabilitation can improve masticatory function but not the intake of nutrients, highlighting a potential need for a combined approach of oral rehabilitation and dietary counselling. MATERIALS AND METHODS Semi-structured telephone interviews were conducted with a purposive sampling strategy of 12 GDPs. Interviews were digitally recorded and transcribed verbatim. An iterative coding process using theme-analytic methods was used. RESULTS Twelve interviews were conducted with GDPs in the United Kingdom. The themes that emerged from the interviews included: the awareness of the importance of dietary advice among GDPs; the concerns GDPs had on patients' adherence to dietary advice; uncertainty over roles and responsibilities in the provision of dietary advice; and the limited time and remuneration for dietary advice in dental practice. A minor theme identified was the motivation of GDPs to implement dietary advice alongside oral rehabilitation. All reported that they were already providing dietary advice to their patients but that this was limited to caries prevention. CONCLUSION The GDPs interviewed expressed positive attitudes towards providing dietary advice alongside oral rehabilitation for older adults. However, a lack of confidence, awareness, time and remuneration are barriers to its provision in primary dental care. To facilitate the implementation of dietary advice alongside oral rehabilitation, clear guidance on and training in delivering dietary advice and multidisciplinary cooperation are required.
Collapse
Affiliation(s)
- Ruairí O'Kane
- Centre for Public Health, Queen's University Belfast, Belfast, UK
| | - Sinead Watson
- Centre for Public Health, Queen's University Belfast, Belfast, UK
| | - Jayne Woodside
- Centre for Public Health, Queen's University Belfast, Belfast, UK
| | - Gerald J McKenna
- Centre for Public Health, Queen's University Belfast, Belfast, UK
| |
Collapse
|
2
|
Crowe M, O'Sullivan M, Winning L, Cassetti O, O'Connell B, O'Sullivan A, Gibney E, Doyle SL, Bennett A, Moynihan P. Implementation of a food science and nutrition module in a dental undergraduate curriculum. EUROPEAN JOURNAL OF DENTAL EDUCATION : OFFICIAL JOURNAL OF THE ASSOCIATION FOR DENTAL EDUCATION IN EUROPE 2023; 27:402-408. [PMID: 35582770 DOI: 10.1111/eje.12822] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/03/2022] [Accepted: 04/02/2022] [Indexed: 06/15/2023]
Abstract
INTRODUCTION To outline the development and implementation of a food science and nutrition module for dental undergraduate students that provides basic knowledge and clinical skills for improving oral health outcomes and understanding their importance for overall health. MATERIALS AND METHODS Interdisciplinary discussions with professionals with expertise in food science and nutrition, including dentists, dietitians and nutritionists, were held to agree on core subject areas in line with the evidence base. The module was delivered online to 2nd-year dental students due to COVID-19 restrictions. Students completed an online evaluation on completing the module. Final examination consisted of one essay question. RESULTS Subject areas and learning outcomes were derived from current and previous approaches to curriculum development. A total of 14 prerecorded lectures, including healthy eating guidelines, dietary assessment, specific oral effects of diet and food constituents were delivered and tutorials provided. The evaluation survey had a 90% (n = 39/43) response rate. A majority indicated that the course was "interesting," "worth doing" (59%) and "provided a good evidence base to understand nutrition and oral health" (87%). Nearly all students (92%) agreed that the course was "sufficiently structured to allow understanding of the key topics" and that "a good understanding of nutrition is important for a dentist" (95%). CONCLUSION A food science and nutrition module developed by a multidisciplinary team enabled dental students to gain an understanding of the role of diet in oral and overall health. The module facilitated the development of skills that enable students to utilise dietary assessment techniques and promote dietary interventions beneficial to oral health. The approach taken may act as a template for other institutions.
Collapse
Affiliation(s)
- Michael Crowe
- Division of Restorative Dentistry & Periodontology, Dublin Dental University Hospital, Trinity College Dublin, Dublin 2, Ireland
| | - Michael O'Sullivan
- Division of Restorative Dentistry & Periodontology, Dublin Dental University Hospital, Trinity College Dublin, Dublin 2, Ireland
| | - Lewis Winning
- Division of Restorative Dentistry & Periodontology, Dublin Dental University Hospital, Trinity College Dublin, Dublin 2, Ireland
| | - Oscar Cassetti
- Division of Restorative Dentistry & Periodontology, Dublin Dental University Hospital, Trinity College Dublin, Dublin 2, Ireland
| | - Brian O'Connell
- Division of Restorative Dentistry & Periodontology, Dublin Dental University Hospital, Trinity College Dublin, Dublin 2, Ireland
| | - Aifric O'Sullivan
- UCD Institute of Food and Health, 2.05 Science Centre, South, UCD, Dublin, Ireland
| | - Eileen Gibney
- UCD Institute of Food and Health, 2.05 Science Centre, South, UCD, Dublin, Ireland
| | - Suzanne L Doyle
- School of Biological and Health Sciences, Technological University Dublin, Dublin 7, Ireland
| | - Annemarie Bennett
- Department of Clinical Medicine, Trinity Centre for Health Sciences, St. James' Healthcare Campus, Dublin 8, Ireland
| | - Paula Moynihan
- Adelaide Dental School and Faculty of Health and Medical Sciences, The University of Adelaide, Adelaide, South Australia, Australia
| |
Collapse
|
3
|
Frayna C, Devantier C, Harris B, Kingsley K, Polanski JM. Education Regarding and Adherence to Recommended Nutrition Guidelines among Dental Students. Dent J (Basel) 2021; 9:dj9080093. [PMID: 34436005 PMCID: PMC8393618 DOI: 10.3390/dj9080093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 07/28/2021] [Accepted: 08/05/2021] [Indexed: 11/16/2022] Open
Abstract
The Dietary Guidelines for Americans (DGA) were developed to reduce or prevent many types of chronic illness, including cancer, heart disease and diabetes. Healthcare provider recommendations may be influenced by understanding of and adherence to the DGA, which may be incorporated into provider training, medical and dental clinical curricula—although few studies have evaluated adherence to the DGA among dental students. This approved retrospective study of voluntary student responses from a first-year dental school nutrition course included a short dietary and exercise survey administered as part of the DGA learning module. A total of N = 299 students completed the voluntary nutrition survey, yielding a response rate of 91.4%. Daily fruit and vegetable intake, dairy and whole grain servings among UNLV-SDM students were significantly lower than the DGA recommendations but higher than U.S. averages for 18–30-year-olds—although neither group met DGA recommendations. This study represents one of the first to evaluate the dietary intake of U.S. dental students for comparison with the DGA for positive health behaviors. These data demonstrate a lack of adherence to the DGA among highly educated dental students and the need for the curricular inclusion of diet and nutrition into the dental school curriculum.
Collapse
Affiliation(s)
- Camille Frayna
- Pediatric Dentistry Postgraduate Program, School of Dental Medicine, University of Nevada, 1700 W. Charleston Blvd., Las Vegas, NV 89106, USA;
| | - Christoffer Devantier
- Department of Clinical Sciences, School of Dental Medicine, University of Nevada, 1700 W. Charleston Blvd., Las Vegas, NV 89106, USA; (C.D.); (B.H.)
| | - Braden Harris
- Department of Clinical Sciences, School of Dental Medicine, University of Nevada, 1700 W. Charleston Blvd., Las Vegas, NV 89106, USA; (C.D.); (B.H.)
| | - Karl Kingsley
- Department of Biomedical Sciences, School of Dental Medicine, University of Nevada, 1001 Shadow Lane, Las Vegas, NV 89106, USA;
- Correspondence: ; Tel.: +1-702-774-2623; Fax: +1-702-774-2721
| | - Joshua M. Polanski
- Department of Biomedical Sciences, School of Dental Medicine, University of Nevada, 1001 Shadow Lane, Las Vegas, NV 89106, USA;
| |
Collapse
|
4
|
Olfert MD, Wattick RA, Hagedorn RL. Experiences of Multidisciplinary Health Professionals From a Culinary Medicine Cultural Immersion: Qualitative Analysis. HEALTH PROFESSIONS EDUCATION 2020. [DOI: 10.1016/j.hpe.2020.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
|
5
|
Development of a Nutrition Questionnaire for Dental Caries Risk Factors. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17051793. [PMID: 32164228 PMCID: PMC7084613 DOI: 10.3390/ijerph17051793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 11/24/2022]
Abstract
Background: Few existing tools quickly identify dietary behaviours related to dental caries. The objectives of this study were to (i) create a patient-generated questionnaire identifying these dietary behaviours, (ii) capture information on these dietary behaviours in two specific populations via questionnaire pilot testing and (iii) determine questionnaire test-retest reliability. Methods: After development, the questionnaire was reviewed by an expert panel. Cognitive interviewing was conducted, followed by pilot testing in a general university campus population (n = 80) and a university dental clinic (n = 10). Retesting was done with the general campus group (n = 53). Results: Most participants reported never receiving dietary advice from professionals regarding caries. Sugary foods were most often consumed as snacks in the evening or afternoon, then breakfast. In total, 41.3% of campus participants consumed high risk items at least a few times per week or more often. Weekly or more frequent consumption of “other” sugary drinks (e.g., iced tea) was common. In total, 77.6% of questionnaire items had a kappa value representing moderate agreement or greater. Conclusions: Dietary behaviours related to caries were common in this pilot study. Given the high prevalence of caries and low occurrence of prior dietary advice for the same, increased preventive efforts may be warranted.
Collapse
|
6
|
Olfert MD, Wattick RA, Hagedorn RL. Experiential Application of a Culinary Medicine Cultural Immersion Program for Health Professionals. JOURNAL OF MEDICAL EDUCATION AND CURRICULAR DEVELOPMENT 2020; 7:2382120520927396. [PMID: 32548308 PMCID: PMC7271278 DOI: 10.1177/2382120520927396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Accepted: 04/28/2020] [Indexed: 05/24/2023]
Abstract
Nutrition is a key factor in preventing and treating long-term disease. Patients should be advised to follow evidence-based dietary patterns, such as the Mediterranean diet, which has shown success in preventing or managing a variety of long-term diseases. All health professionals can play a role in providing nutrition advice to patients; however, many have shown an overall low nutrition knowledge and self-efficacy in counseling patients. Because of this, there is a call by health professional organizations for an increase in the applied nutrition education of health professionals. Increasing Culinary Health Opportunities for Professionals is a learn-first, practice second experiential learning program with currently practicing or aspiring health professionals aimed to increase nutrition knowledge, self-efficacy, attitudes, and dietary intake. Currently practicing health professionals (n = 15) and aspiring health professionals (n = 14) were recruited to participate in a 16-week online course on culinary medicine and the Mediterranean diet followed by a 2-week cultural immersion in Tuscany, Italy. Participants were taught the Mediterranean diet and lifestyle, culinary medicine, nutrition counseling, and cultural comparisons in the online course. In Tuscany, participants completed culinary lessons, organic farm tours, food production facility tours, and various tastings of Mediterranean foods. Participants completed a 51-item survey that measured nutrition knowledge, self-efficacy, attitudes, and Mediterranean diet adherence at baseline, post-online education, and post-cultural immersion. Mann-Whitney U tests were used to determine differences in mean scores between cohort 1 (currently practicing) and cohort 2 (aspiring). Results showed that cohort 1 had a greater increase in knowledge (1.07 ± 0.40 vs -0.87 ± 0.40, P = .0069) and self-efficacy (0.74 ± 0.24 vs 0.01 ± 0.24, P = 0.0441) from pre-post course, but at the conclusion of the cultural immersion, there were no significant differences between cohorts in mean changes in attitude, knowledge, self-efficacy, or Mediterranean diet scores from baseline. These results suggest that implementation of this curriculum can be equally effective in increasing nutrition-related attitudes, self-efficacy, and Mediterranean diet adherence for both currently practicing and aspiring health professionals.
Collapse
Affiliation(s)
- Melissa D Olfert
- Melissa D Olfert, Human Nutrition and Foods,
Division of Animal and Nutritional Sciences, Davis College of Agriculture,
Natural Resources and Design, West Virginia University, G25 Agricultural
Sciences Building, 1194 Evansdale Dr., Morgantown, WV 26506, USA.
| | | | | |
Collapse
|
7
|
Van Horn L, Lenders CM, Pratt CA, Beech B, Carney PA, Dietz W, DiMaria-Ghalili R, Harlan T, Hash R, Kohlmeier M, Kolasa K, Krebs NF, Kushner RF, Lieh-Lai M, Lindsley J, Meacham S, Nicastro H, Nowson C, Palmer C, Paniagua M, Philips E, Ray S, Rose S, Salive M, Schofield M, Thompson K, Trilk JL, Twillman G, White JD, Zappalà G, Vargas A, Lynch C. Advancing Nutrition Education, Training, and Research for Medical Students, Residents, Fellows, Attending Physicians, and Other Clinicians: Building Competencies and Interdisciplinary Coordination. Adv Nutr 2019; 10:1181-1200. [PMID: 31728505 PMCID: PMC6855992 DOI: 10.1093/advances/nmz083] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 05/13/2019] [Accepted: 07/15/2019] [Indexed: 01/15/2023] Open
Abstract
Nutrition plays an important role in health promotion and disease prevention and treatment across the lifespan. Physicians and other healthcare professionals are expected to counsel patients about nutrition, but recent surveys report minimal to no improvements in medical nutrition education in US medical schools. A workshop sponsored by the National Heart, Lung, and Blood Institute addressed this gap in knowledge by convening experts in clinical and academic health professional schools. Representatives from the National Board of Medical Examiners, the Accreditation Council for Graduate Medical Education, the Liaison Committee on Medical Education, and the American Society for Nutrition provided relevant presentations. Reported is an overview of lessons learned from nutrition education efforts in medical schools and health professional schools including interprofessional domains and competency-based nutrition education. Proposed is a framework for coordinating activities of various entities using a public-private partnership platform. Recommendations for nutrition research and accreditation are provided.
Collapse
Affiliation(s)
- Linda Van Horn
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, USA
| | - Carine M Lenders
- Department of Pediatrics, Boston University School of Medicine, Boston, MA, USA
| | - Charlotte A Pratt
- Division of Cardiovascular Sciences, National Institutes of Health, National Heart, Lung, and Blood Institute, Bethesda, MD, USA
| | - Bettina Beech
- Department of Population Health Science, University of Mississippi Medical Center, Jackson, MS, USA
| | - Patricia A Carney
- Department of Family Medicine; of Public Health, Oregon Health & Science University, Portland, OR, USA
| | - William Dietz
- Redstone Global Center for Prevention and Wellness, Milken Institute School of Public Health, George Washington University, Washington, DC, USA
| | - Rose DiMaria-Ghalili
- College of Nursing and Health Professions, Drexel University, Philadelphia, PA, USA
| | - Timothy Harlan
- Department of Medicine, Tulane University School of Medicine, New Orleans, LA, USA
| | - Robert Hash
- American Medical Association, Chicago, IL, USA
| | - Martin Kohlmeier
- Department of Nutrition, University of North Carolina-Chapel Hill, Chapel Hill, NC, USA
| | - Kathryn Kolasa
- Department of Family Medicine; of Pediatrics, Brody School of Medicine at East Carolina University, Greenville, NC, USA
| | - Nancy F Krebs
- Department of Pediatrics, University of Colorado School of Medicine, Aurora, CO, USA
| | - Robert F Kushner
- Department of Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, USA
| | - Mary Lieh-Lai
- Accreditation Council for Graduate Medical Education, Chicago, IL, USA
| | - Janet Lindsley
- Department of Biochemistry, University of Utah School of Medicine, Salt Lake City, UT, USA
| | - Susan Meacham
- Division of Cardiovascular Sciences, National Institutes of Health, National Heart, Lung, and Blood Institute, Bethesda, MD, USA
| | - Holly Nicastro
- Division of Cardiovascular Sciences, National Institutes of Health, National Heart, Lung, and Blood Institute, Bethesda, MD, USA
| | - Caryl Nowson
- Department of Nutrition and Ageing, Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Carole Palmer
- Division of Nutrition & Oral Health, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Miguel Paniagua
- Test Materials Development, National Board of Medical Examiners, Philadelphia, PA, USA
| | - Edward Philips
- Department of Physical Medicine and Rehabilitation, Harvard Medical School, Boston, MA, USA
| | - Sumantra Ray
- Global Center for Nutrition and Health, University of Cambridge, Cambridge, United Kingdom
| | - Suzanne Rose
- Department of Medicine, School of Health, University of Connecticut, Farmington, CT, USA
| | - Marcel Salive
- Division of Geriatrics & Clinical Gerontology, National Institutes of Health, National Institute on Aging, Bethesda, MD, USA
| | - Marsha Schofield
- Nutrition Services Coverage, Academy of Nutrition and Dietetics, Chicago, IL, USA
| | - Kathryn Thompson
- Department of Biomedical Sciences, College of Osteopathic Medicine, University of New England, Biddeford, ME, USA
| | - Jennifer L Trilk
- Department of Biomedical Sciences, University of South Carolina School of Medicine, Greenville, SC, USA
| | - Gwen Twillman
- Department of Education & Development, American Society for Nutrition, Rockville, MD, USA
| | - Jeffrey D White
- Division of Cancer Treatment and Diagnosis, National Institutes of Health, National Cancer Institute, Bethesda, MD, USA
| | - Giovanna Zappalà
- Division of Geriatrics and Clinical Gerontology and Head of the Office of Nutrition, National Institutes of Health, National Institute on Aging, Bethesda, MD, USA
| | - Ashley Vargas
- Office of Disease Prevention, National Institutes of Health, Rockville, MD, USA
| | - Christopher Lynch
- Office of Nutrition Research, National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA
| |
Collapse
|
8
|
Porcelli ICDS, Corsi NM, Fracasso MDLC, Pascotto RC, Cardelli AAM, Poli-Frederico RC, Nasser D, Maciel SM. ORAL HEALTH PROMOTION IN PATIENTS WITH MORBID OBESITY AFTER GASTROPLASTY: A RANDOMIZED CLINICAL TRIAL. ARQUIVOS BRASILEIROS DE CIRURGIA DIGESTIVA : ABCD = BRAZILIAN ARCHIVES OF DIGESTIVE SURGERY 2019; 32:e1437. [PMID: 31460597 PMCID: PMC6713051 DOI: 10.1590/0102-672020190001e1437] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Accepted: 03/15/2019] [Indexed: 12/17/2022]
Abstract
BACKGROUND The bariatric surgery may have negative repercussions on oral conditions. AIM To evaluate the impact of oral health educational/preventive program developed with patients submitted to gastroplasties. METHOD The sample consisted of 109 patients randomly allocated to two groups: intervention group (IG), where they participated in the oral health promotion program that include multiple educational-preventive approaches; control group (CG), where they received usual care from the bariatric clinic staff, without participation in the program. The oral conditions investigated in the pre-operative and postoperative periods of one month (1M) and six months (6M) were: dental caries, periodontal disease, tooth wear, dental plaque and salivary flow. RESULTS After bariatric surgery, patients in IG presented: fewer changes in enamel (6M: p=0.004), dentin (6M: p=0.005) and gingival bleeding (6M: p<0.0001), reduction in plaque index (1M, 6M: p<0.0001) and increased salivary flow (6M: p=0.039), when compared with CG. Incipient tooth wear was recorded in both groups (6M: p=0.713). CONCLUSION There was a positive impact of the implemented program in the prevention of the main oral health problems in patients who underwent gastroplasties, contributing to their quality of life.
Collapse
Affiliation(s)
| | - Nathalia Maciel Corsi
- Postgraduate Program in Communication, State University of Londrina (UEL), Londrina, PR
| | | | - Renata Corrêa Pascotto
- Postgraduate Program in Integrated Dentistry, State University of Maringá (UEM), Maringá, PR
| | | | | | - Daoud Nasser
- Postgraduate Program in Integrated Dentistry, State University of Maringá (UEM), Maringá, PR
| | - Sandra Mara Maciel
- Postgraduate Program in Integrated Dentistry, State University of Maringá (UEM), Maringá, PR
| |
Collapse
|
9
|
Garcia RI, Kleinman D, Holt K, Battrell A, Casamassimo P, Grover J, Tinanoff N. Healthy Futures: Engaging the oral health community in childhood obesity prevention - Conference summary and recommendations. J Public Health Dent 2017. [PMID: 28621818 DOI: 10.1111/jphd.12227] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Childhood obesity is a major public health problem. An association between obesity and dental caries, the most prevalent disease of childhood, has been identified. One explanation for the association is that consumption of sugar-sweetened beverages and frequent snacking on carbohydrate-rich foods are common risk factors for development of both obesity and caries. The Robert Wood Johnson Foundation (RWJF) has been at the forefront of national efforts to promote healthy weight in children. As part of these efforts, RWJF sponsored the Healthy Futures: Engaging the Oral Health Community in Childhood Obesity Prevention National Conference, held on November 3-4, 2016, at Georgetown University in Washington, DC. The aim of the conference was to increase awareness of evidence-based recommendations; identify strategies; and promote collaborative efforts that oral health professionals, oral-health-related organizations, and others can employ to prevent childhood obesity. This report summarizes the findings presented at the conference and discusses their implications. The report also reviews recommendations made in the areas of research, education, and policy that resulted from the conference.
Collapse
Affiliation(s)
- Raul I Garcia
- Boston University Henry M. Goldman School of Dental Medicine, Boston, MA, USA.,Santa Fe Group, New York, NY, USA
| | - Dushanka Kleinman
- Santa Fe Group, New York, NY, USA.,University of Maryland School of Public Health, College Park, MD, USA
| | - Katrina Holt
- National Maternal and Child Oral Health Resource Center, Georgetown University, Washington, DC, USA
| | - Ann Battrell
- American Dental Hygienists' Association, Chicago, IL, USA
| | | | - Jane Grover
- American Dental Association, Chicago, IL, USA
| | - Norman Tinanoff
- University of Maryland School of Dentistry, Baltimore, MD, USA
| |
Collapse
|