Por favor, use este identificador para citar o enlazar este ítem: http://dspace.udla.edu.ec/handle/33000/8535
Tipo de material : bachelorThesis
Título : Evaluación del pH salival en escolares de 6- 11 años tras el consumo de caramelos de consistencia sólida y semi-sólida
Autor : Mosquera Campaña, Macarena Soledad
Tutor : Bastidas Tulcanazo, Gabriela Jazmín
Palabras clave : ODONTOPEDIATRÍA;PH SALIVAL;PIEZAS DENTARIAS;DULCES
Fecha de publicación : 2018
Editorial : Quito: Universidad de las Américas, 2018
Citación : 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.
Resumen : 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...
Descripción : 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.
URI : http://dspace.udla.edu.ec/handle/33000/8535
Aparece en las colecciones: Odontología

Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
UDLA-EC-TOD-2018-84.pdf1,87 MBAdobe PDFVisualizar/Abrir


Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons Creative Commons