Nutrition in Clinical Dentistry

1½ cup absorption adequate alveolar bone amino acids amount anemia animals ascorbic acid Biol blood body bread bread-cereal group butter calcium calories carbohydrate caries activity caries incidence cariogenic cells cent cereals cheese Chem chemical clinical cooked cream cup 4 oz daily deficiency dental caries dentin diet dietary disease eating effect eggs enamel energy enzyme excessive experimental factors fatty acids fluoride Food Groups food intake foodstuffs formation fruits gingival glucose group-1 serving growth hamsters increased ingested intestinal iron J. D. Res juice lesions liver meal meat group metabolism milk group minerals molecule niacin normal nutrients nutritional oral oxidation pantothenic acid Pathology patient periodontal periodontal disease periodontium phosphorus produce protein rats recommended Recommended Dietary Allowances result riboflavin saliva salivary salt serum soluble sucrose sugar sweets teeth thiamine tion tissue tooth tryptophan veg.-fruit Vegetable-fruit vegetables vitamin B12 vitamin D