Nutrition and Oral Medicine (Nutrition and Health)

Index 389Riboflavindietary reference intake, 319Risk assessmentnutrition, 294t, 308–310outcomes, 289osteoporosis, 268Risk factorsoral nutrition, 289tosteoporosis, 262tROS, 176Rosiglitazone, 196tSSalivary glandsexamination, 294tSalivary secretions, 36, 111–112children, 112Saturated fatty acidsdietary reference intake, 350Scandinavian influencesdietary patterns, 48–50School-age childrenfood choices, 23oral health, 22–24Scientistcommunity, 178–179Scorbutic gingivitis, 277Screeningdiabetes mellitus, 192–194dysphagia, 75–77, 76tScurvyvitamin C, 118Seleniumdietary reference intake, 341wound healing, 278Sensory perception, 36Serum micronutrientsoral and pharyngeal cancer, 214–215Seventh Day Adventists, 47Silicondietary reference intake, 342Sjogren’s syndrome, 256–257Skinexamination, 294tsquamous cell carcinoma, 279Smelldiminished, 139Smokingwound healing, 275, 278–279Snacksdiet education tools, 377school-age children, 24Societal influencesdietary patterns, 55–56Sodiumdaily recommendations, 12tSore mouthdiet education tools, 374Spina bifida occulta, 26Spinal accessory nerveassessment, 355Squamous cell carcinoma, 279lips, 279St. John’s wort, 155tSteroids, 245timpairing wound healing, 279Stevia, 155tStomatitis, 99–100necrotizingHIV, 234nicotine, 275, 279Supplementsdietary, 151–152, 293nutritional, 152, 156tSwallowing Threshold Test Index, 32, 130Swedish massage, 157–158Systemic diseaseimpact on periodontal disease, 63–68Systemic lupus erythematosus, 252–254TTastechanges in, 98–99diabetes mellitus, 192diet education tools, 375diminished, 139questions concerning, 290tTaste buds, 36Team approachdiabetes mellitus, 193Tea tree oil, 155tTechnological influencesdietary patterns, 56Teethexamination, 294tfunctional units, 32–33loss of, 129–130osteoporosis, 264number, 32replacement of, 38–39Television influencedietary patterns, 56Temporomandibular disorders, 39, 74Temporomandibular jointexamination, 294tThiamindietary reference intake, 320