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http://dspace.udla.edu.ec/handle/33000/8535Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Bastidas Tulcanazo, Gabriela Jazmín | - |
| dc.creator | Mosquera Campaña, Macarena Soledad | - |
| dc.date.accessioned | 2018-03-22T18:49:38Z | - |
| dc.date.available | 2018-03-22T18:49:38Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.citation | Mosquera Campaña, M. S. (2018). Evaluación del pH salival en escolares de 6- 11 años tras el consumo de caramelos de consistencia sólida y semi-sólida (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TOD-2018-84 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/8535 | - |
| dc.description | Access to candies in different consistencies is quite easy, therefore, their consumption is high nowadays, causing alteration is scholar diet of children. Objectives: Evaluate salivary pH changes after hard and toffee candies consumption in scholar children between 6- 11 years old. Method: Experimental study, with a descriptive objective and transverse temporal sequence. It was applied to 73 schoolchildren between 6- 11 years old, divided into two groups: solid candy group with 35 volunteers, and the second group of semi-solid candy with 38 volunteers. Both groups started by performing tooth brushing in the morning, an hour after this, initial pH was measured with pH paper measuring strips, later, a candy was given to each participant, and subsequent measurements were made after 0, 5, 15, 25, 40, 50 and 60 minutes after consumption. Results: Salivary pH decreased the most after 15 minutes of consumption, where the riskiest gender was the female gender; and the youngest schoolchildren in the solid candy group and the 10-year-old schoolchildren in the semi-solid candy group were the riskiest groups. In addition, pH decreasing was higher on the solid caramel group, which had a longer consumption time, but at the same time took less time to stabilize itself. So, the semi-solid consistency candy would be the one with the highest risk. Conclusions: Semi-solid consistency candies represent more risk for oral health, since these are sticky, they get retained in the dental morphology affecting the clearance of sugars and causing a mayor time in which the oral cavity is subjected to critical levels of pH in which there is dilution of tooth enamel. | en |
| dc.description.abstract | El acceso a los caramelos en sus diferentes presentaciones y consistencias es muy fácil, por lo que su consumo es alto hoy en día, provocando alteraciones en la alimentación de niños en etapa escolar... | es_ES |
| dc.format.extent | 109 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2018 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nd/3.0/ec/ | * |
| dc.subject | ODONTOPEDIATRÍA | es_ES |
| dc.subject | PH SALIVAL | es_ES |
| dc.subject | PIEZAS DENTARIAS | es_ES |
| dc.subject | DULCES | es_ES |
| dc.title | Evaluación del pH salival en escolares de 6- 11 años tras el consumo de caramelos de consistencia sólida y semi-sólida | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Odontología | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TOD-2018-84.pdf | 1,87 MB | Adobe PDF | Visualizar/Abrir |
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