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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 | |
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UDLA-EC-TOD-2018-84.pdf | 1,87 MB | Adobe PDF | Visualizar/Abrir |
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