3 rules for achieving effective communication with a patient face to face interview, keeping eye contact with patient.

with patient. communication can be both verbal and nonverbal. message must be adapted to the patients need & level of understanding. To communicate with patients,a combination of: Interviewing Teaching Counseling motivating The purpose of an interview is obtain information and to give help The first and basic goal in interviewing is to understand the problem The factors that contribute to it The personality of the patient Dietary interview can serve as valuable diagnostic aid knowledge of a persons daily routine is important for adapting the caries preventing diet to an individuals lifestyle Ideally professional authority,the dentist should be the diet interviewer Dental hygienist nutritionist Allow the patient to talk freely Cross examination may make the patient defensive ,in general questions that require reflection or extended answers are preferable to questions that can be answered as a yes no A number of teaching aids may be used ,including booklets on nutrition and dental health Three best available sources of these materials areAmerican dental association The national dairy council

Us department of agriculture Approaches to counseling may be Directive Non directive Directive counseling patients role is passive The decisions are made by counselor for the patient Non directive-the counselors role is merely to aid patient in clarifying and understanding his or her own situation and to provide guidance so that patient can make his final desicion Educate the patient about the role of diet in development and prevention of dental caries Plaque bacteria+sugar=acid+tooth=decay Four rules should be adopted when making dietary modifications: Maintain overall nutritional adequacy by conforming to the USDA daily food guide for at least the recommended number of servings for each of the food groups The prescribed diet should vary from the normal diet pattern as little as possible The diet should meet the bodys requirement for essential nutrients as generously as diseased The prescribed diet should should take into consideration and accommodate the patients likes and dislikes ,food habits and other environmental factors as long as they do not interfere with the objectives condition can tolerate

Arriving at a diagnosis Chief complaint and present illness: after conversation opens with introduction, the first question asked might be:

Are u having some problems with your teeth? Questions relating to present illness might be: when did u first noticed the problem?, when did you visit the dentist last? Personal & social history: it is accomplished by ascertaining the patients daily routine , interests and habits.

In case of teenage patient , the easiest way may be by asking patients routine for a typical day Yesterday , for example what time did u get up? Do you have enough time to eat breakfast? Who makes breakfast? When do u brush your teeth, before or after breakfast? How long do u spend at brushing your teeth? Do u snack while studying, watching TV Medical history : diabetes, GI disorders, allergies are some examples of common medical problems that can influence nutritional status Diet history & evaluation:

5 day diary is analyzed for: 1) adequacy of foods from the food groups. 2) amount & type of food sweetened with sugar and frequency of eating them Step 1: circle in red all the foods recorded in the 5 day food diary that are sweetened with sugar.

Explain the causes & process of dental decay. A simplified explanation of the carious process is as follows: Bacteria + sugar acid Acid + tooth demineralization beginning of tooth decay Step 2: the total number of sugar exposures of the teeth to sweets & when they are eaten are determined.

On the plaque forming sweets chart, the patient classifies the foods circled in red in the diary according to their physical nature & how frequently they were eaten. mark one check for each item eaten , and add zeros to the unmarked blocks,

to find minutes your teeth are potentially exposed to acid in a day , add a number of checks in a day and multiply by 20 Step 3: the adequacy of the diet in terms of the desirable number of servings of each of the food groups is determined as follows:

each food or mixture of food is classified in one of the food groupsVegetable- fruit Bread cereal Milk Meat Step 3: the adequacy of the diet in terms of the desirable number of servings of each of the food groups is determined as follows:

each food or mixture of food is classified in one of the food groupsVegetable- fruit Bread cereal Milk Meat Step 3: the adequacy of the diet in terms of the desirable number of servings of each of the food groups is determined as follows:

each food or mixture of food is classified in one of the food groupsVegetable- fruit Bread cereal Milk Meat Some of the reasons are: Eating sweets in an accepted household dietary practice of the family-grand parents , parents and siblings Sweets are compensation for psychosocial stress Sweets are used as breath sweetener after smoking.

Sweets moisten a dry mouth or soothe throat irritation Compare Total sugar exposures in both diets Adequancy of new and old diets