Abstract:
Introduction:It has been speculated, but never been formally researched that dental professionals are the most experienced workforce in consuming sweet snacks. This is despite many undergraduate dental courses reinforcing the traditional theory that patients should be advised to avoid snacking on foods which are likely to contain sticky sugars that cause tooth decay. Design:This was a prospective study, where several dental clinics across England were provided with sweet and savoury snacks during a normal working day. Staff members were then covertly observed, and their snacking patterns assessed. Results:The average time it took for a sweet snack to be opened and consumed in a dental environment was 3.6 minutes, compared to 7.2 minutes for savoury snacks. Dentists were more likely to be seen eating sweet snacks, as opposed to savoury snacks. Of the dentists, 36.7% were observed eating savoury snacks, compared to 44.1% eating sweet snacks. Other staff members, including administration and cleaning staff, were the most likely representative group to be seen eating any snacks under observation. Discussion and conclusions:The rate at which sweet snacks were opened and consumed was at olympic level among dental staff. The recommendations are that the dental team revisit the Prevention toolkit for delivering better oral health and book into their local practice for a dental check-up.
journal_name
Br Dent Jjournal_title
British dental journalauthors
Hassan A,Hamilton J,Morris Mdoi
10.1038/sj.bdj.2018.1034subject
Has Abstractpub_date
2018-12-14 00:00:00pages
1019-1022issue
11eissn
0007-0610issn
1476-5373pii
sj.bdj.2018.1034journal_volume
225pub_type
杂志文章abstract::Tuberculosis (TB) is a preventable and curable infection, but remains a significant cause of death. The dental team is likely to encounter patients with a history of TB, however, at present there is limited guidance available to inform the provision of oral healthcare for this patient group. This may lead to confusion...
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pub_type: 杂志文章,meta分析
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pub_type: 评论,杂志文章
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更新日期:2020-09-11 00:00:00
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