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Background. Presumably, the academic stress that builds throughout the academic year has a negative effect on dental students’ psychological well-being and may have a relationship with academic performance. This research aimed to analyse the variation of positive well-being in second-year dental students, across the academic semester, in relation to consecutive examinations as part of academic assessment system (1) and to observe the relationship between academic performance during semester evaluation period and dental students’ positive well-being (2).Methods. A prospective study was conducted on second-year dental students, data on positive well-being being collected with WHO-Five Well-Being Index (WHO-5), at the beginning of the semester and after three consecutive mandatory examinations.Results. One hundred and forty-six dental students were included (77% response rate). Repeated ANOVA showed a significant progressive decline of positive well-being over the semester, which was clinically significant for an important part of them. Students who performed better in the semester evaluation period registered higher well-being levels at the beginning of the semester but a more pronounced decline of it until the semester evaluation period.Conclusion. Based on this research, a relationship between positive well-being, academic assessments, and academic performance is suggested, when evaluating them in a prospective frame.

This study aimed to assess the masticatory efficiency in patients with a removable dental prosthesis, presenting different systemic, oral and prosthetic states while chewing different foods. The study was conducted on a convenient sample of patients aged 45 and above, with removable prostheses in at least one jaw. Patients were asked to chew samples of digestive biscuits, apple, and carrot, until the sensation of swallowing. The recorded masticatory function parameters were: chewing time, the number of mastication cycles, mean masticatory cycle duration, and chewing frequency. We found out that the masticatory functional parameters registered statistically significant differences according to the chewed food (e.g., generally the highest values were recorded for carrot and lowest for apple), most likely this being in relation to food’s consistency, wetting, and adherence. High positive correlations were found between the chewing time and the number of mastication cycles for all three foods taken into consideration. Higher values for chewing time and number of mastication cycles were found for all foods in patients with complete dentures and overdentures, and while chewing carrot in patients with altered general status and of advanced age. Therefore, it that it takes a different time and number of mastication cycles to complete chewing, in relation to individual and food characteristics, to the systemic, oral and prosthetic patient’s status. The residual teeth number and the type of prosthetic rehabilitation favor the adaptation and improvement of masticatory parameters and can have marker value for masticatory efficiency.