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Purpose The purpose of this study is to assess and compare awareness and knowledge of dental erosion among nutrition and dietetics (ND) and dental students. Design/methodology/approach The study was designed as a cross-sectional study. It was set in a university campus in Ankara, Turkey. In all, 947 undergraduate students (534 dental and 413 ND) with a mean age of 20.9 ± 1.99 years were included. The variables measured in this study were level of awareness and knowledge of dental erosion of students and their practice on the topic. For statistical analysis descriptive statistics, Chi-square, Fisher’s Exact and Mann–Whitney U statistics were used. Findings Not having heard about dental erosion was more frequently reported by ND students (33.9 per cent) (p < 0.001). Dental students had significantly higher scores in knowledge of dental erosion (11.19 ± 2.23) (p < 0.001). In both disciplines, total knowledge score was increased based on the students’ academic level (r = 0.522, p < 0.01 for dental students and r = 0.242, p < 0.01 for ND students). Their practice in terms of consumption of some acidic foods showed a difference (p < 0.001). Originality/value There is an inevitable need for oral health education for ND students and nutrition education for dental students to fill the knowledge gap for effective oral health. Nutrition dental education should be incorporated into undergraduate ND and dentistry curriculums and continuing education of these professionals. Furthermore, providing internships in dental facilities or clinics to undergraduate ND students that include oral health assessments, guidance on evidence-based prevention techniques, dietary counseling and referrals to dentists would provide an opportunity to gain more knowledge regarding dental-related nutrition subjects. To the authors’ knowledge, this is the first study to determine and compare dental erosion awareness, knowledge and practice among ND and dental students. Eliminating conflicts among dietetic and dental professionals is vital for improving patient health. This interdisciplinary inclination might be a shift toward a coordinated team approach for promoting oral health, prevention of dental diseases and intervention in dental diseases.
Purpose The purpose of this study is to assess and compare awareness and knowledge of dental erosion among nutrition and dietetics (ND) and dental students. Design/methodology/approach The study was designed as a cross-sectional study. It was set in a university campus in Ankara, Turkey. In all, 947 undergraduate students (534 dental and 413 ND) with a mean age of 20.9 ± 1.99 years were included. The variables measured in this study were level of awareness and knowledge of dental erosion of students and their practice on the topic. For statistical analysis descriptive statistics, Chi-square, Fisher’s Exact and Mann–Whitney U statistics were used. Findings Not having heard about dental erosion was more frequently reported by ND students (33.9 per cent) (p < 0.001). Dental students had significantly higher scores in knowledge of dental erosion (11.19 ± 2.23) (p < 0.001). In both disciplines, total knowledge score was increased based on the students’ academic level (r = 0.522, p < 0.01 for dental students and r = 0.242, p < 0.01 for ND students). Their practice in terms of consumption of some acidic foods showed a difference (p < 0.001). Originality/value There is an inevitable need for oral health education for ND students and nutrition education for dental students to fill the knowledge gap for effective oral health. Nutrition dental education should be incorporated into undergraduate ND and dentistry curriculums and continuing education of these professionals. Furthermore, providing internships in dental facilities or clinics to undergraduate ND students that include oral health assessments, guidance on evidence-based prevention techniques, dietary counseling and referrals to dentists would provide an opportunity to gain more knowledge regarding dental-related nutrition subjects. To the authors’ knowledge, this is the first study to determine and compare dental erosion awareness, knowledge and practice among ND and dental students. Eliminating conflicts among dietetic and dental professionals is vital for improving patient health. This interdisciplinary inclination might be a shift toward a coordinated team approach for promoting oral health, prevention of dental diseases and intervention in dental diseases.
Background: The food we consume will have sugar in one or the other form, which is not ideal for our teeth. This can be replaced by the use of sugar substitutes available in the market. Sugar substitutes have beneficial and adverse effects on health. In spite of their beneficial effects, long-term use of sugar substitutes is not recommended because of their health-related complications. Therefore, before consuming any sugar substitutes, everyone needs to know about both health benefits and their health hazards; hence, the present study was designed to assess the awareness, knowledge, and utilization of sugar substitutes among the general population in Riyadh Region, Kingdom of Saudi Arabia. Objectives: The aim is to assess the awareness and knowledge about sugar substitutes. Methodology: Questionnaire consisting of demographic details, awareness, and knowledge about sugar substitutes were sent through social media and it was in the Arabic and English Language. After completing the questionnaire, participants are requested to send the link to their friends and relatives. Results: About 60.20% of participants were aware of sugar substitutes. Statistically significant difference was observed for gender and awareness of sugar substitutes ( P < 0.05). About 31.5% of the participants are of the view that sugar substitutes have got side effects. About 61.9% of participants are of the view that Sugar substitute reduces the chance of occurrence of dental caries. Conclusions: Overall, 60.2% of study participants were aware of sugar substitutes, but the controversy on most of the artificial sweeteners cannot be ignored. Hence, the safety of these sweeteners is of prime importance for scientists. Any usage of sugar substitutes should be weighed against the adverse effects.
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