This is part 6 of a 10-part series entitled Caries Process and Prevention Strategies. This course introduces the dental professional to the importance of caries diagnosis in prevention of the disease, as well as the intricate link between caries diagnosis and treatment.
This is part 6 of a 10-part series entitled Caries Process and Prevention Strategies. This course introduces the dental professional to the importance of caries diagnosis in prevention of the disease, as well as the intricate link between caries diagnosis and treatment. The two main methods of lesion diagnosis used today—the visual–tactile or visual methods and bitewing radiography—are discussed, including recent advancements that improve their sensitivity, as well as their limitations. Topics also include newer approaches to caries diagnosis and management, a brief discussion of why too-early caries lesion diagnosis can be counterproductive and the benefits of enlisting the help of pediatricians in diagnosing caries in children.
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Robert V. Faller BS
This is part 10 of a 10-part series entitled Caries Process and Prevention Strategies. This course introduces the dental professional to risk terminology, and methods for identifying caries-causing factors and assessing a patient's risk for developing dental caries. It also outlines a risk protocol that can be used with patients.
Intended Audience:
Dentists, Dental Hygienists, Dental Assistants, Dental Students, Dental Hygiene Students, Dental Assistant Students
Susan Higham BSc, PhD, CBiol, MRSB; Chris Hope BSc (Hons), PhD, FHEA; Sabeel Valappil BSc, MSc, PhD, PGCertEd, FHEA; Phil Smith BDS, MDS, PhD, FDS, DRD, MRD, FDS (Rest Dent) RCS (Edin), FHEA
This is part 4 of a 10-part series entitled Caries Process and Prevention Strategies. In this course, the role of fermentable carbohydrates is discussed, paying particular attention to how caries can be influenced by the cariogenic potential of ingested sugars and starches, the physical traits of ingested carbohydrates (such as their adhesiveness), and the frequency of intake and exposure to sugars.
Intended Audience:
Dentists, Dental Hygienists, Dental Assistants, Dental Students, Dental Hygiene Students, Dental Assistant Students
Newly updated in 2018 by The Procter & Gamble Company, this course was first developed in conjunction with the American Dental Education Association (ADEA) in 2008. ADEA members are encouraged to go to ADEA weTeach® for a user-friendly gateway providing dental, allied dental and other health educators with access to high-quality teaching, learning and assessment resources. Health care faculty at any stage of their career will benefit from these “how-to” resources, and also gain the opportunity to share and publish educational best practices within MedEdPORTAL®. Visit: http://www.adea.org/weteach
The Procter & Gamble Company is an ADA CERP Recognized Provider.
ADA CERP is a service of the American Dental Association to assist dental professionals in identifying quality providers of continuing dental education. ADA CERP does not approve or endorse individual courses or instructors, nor does it imply acceptance of credit hours by boards of dentistry.
Concerns or complaints about a dental CE provider may be directed to the provider or to ADA CERP at:
https://www.ada.org/en/ccepr/ada-cerp-recognition/complaints
Procter & Gamble is designated as an approved Provider by the American Academy of Dental Hygiene, Inc. #AADHPGC (January 1, 2022-December 31, 2023). Approval does not imply acceptance by a state or provincial Board of Dentistry. Licensee should maintain this document in the event of an audit.
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