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Article
Pre-treatment denture patient expectations in a university clinic

Authors: Aziza H. Al- Towayer --- Latifa R. B. Al–Mendilawi
Journal: Journal of baghdad college of dentistry مجلة كلية طب الاسنان بغداد ISSN: 16800087 Year: 2006 Volume: 18 Issue: 1 Pages: 33-37
Publisher: Baghdad University جامعة بغداد

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Abstract

ABSTRACT
Background: It has been indicated that expectation of patients can greatly influence the result of treatment. Many prosthetic failures result not from technical difficulties but of mismatch between patient expectation for prosthesis and the dentist's goal for the same treatment.
Materials and methods: One hundred patients were selected with an average age of 58.4 ranges of 30-78 years. Patients were interviewed to answer a questionnaire related to patient's expectation measurement. This was justified through statements related to fit, function, comfort, esthetics, and general expectations.
RESULTS: It was found that many patients did not expect dentures to look just like or having better appearance than natural teeth. Others however reported high expectation in relation to fit and function.
Conclusion: Most patients gave realistic expectations concerning the items of comfort, esthetics and general expectations compared with having no teeth and with natural teeth. They showed high expectations however in response to function and fit. They believed that dentures should fit perfectly and not move and that they should be able to eat and chew as well with dentures as with natural teeth.
Key words: Expectation, function, realistic, comfort. (J Bagh Coll Dentistry 2006; 18(1) 33-37)

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Article
Complete denture intolerance in edentulous patients

Authors: Latifa R.B. Al-Mendilawi --- Aziza H . El–Towayer
Journal: Journal of baghdad college of dentistry مجلة كلية طب الاسنان بغداد ISSN: 16800087 Year: 2006 Volume: 18 Issue: 1 Pages: 17-19
Publisher: Baghdad University جامعة بغداد

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Abstract

ABSTRACT
Background: It has been indicated that with a dissatisfied complete denture patient, the problem could well lie with the patient himself rather than the dentist's clinical skills. The aim of this study was to identify the difficult patient and assess the correlation between his satisfaction and the quality of the denture.
Materials and Methods: One hundred complete denture patients attending the prosthodontic clinic were interviewed at the adjustment stage. Their opinion concerning their present dentures were recorded and compared to a profound clinical evaluation of the dentures. Correlations between patient's satisfaction and the quality of the dentures were assessed to identify the difficult denture patients
Results: The results showed that the most common reason for complaint was pain (30%), followed by over extension (17%), lack of retention (7%), discomfort (6%), difficulty during chewing and speaking (4%), poor aesthetics (2%) and defective occlusion (1%) . The rest of the patients constituting 33% were satisfied with their dentures and had no difficulty adapting to them.
Conclusions: Out of a total of 100 patients, only 8 patients (2females and 6 males) had unrealistic demands and complaints. The other 92 were either satisfied or had justifiable complaints.
Keywords: Complaint, satisfaction, denture quality. (J Bagh Coll Dentistry 2006; 18(1) 17-19)

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Article
Food consumption by complete denture wearers

Authors: Hayfa I. Toufiq --- Latifa R. B. Al-Mendilawi --- Najat T. Arkan
Journal: Journal of baghdad college of dentistry مجلة كلية طب الاسنان بغداد ISSN: 16800087 Year: 2006 Volume: 18 Issue: 1 Pages: 30-32
Publisher: Baghdad University جامعة بغداد

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Abstract

ABSTRACT
Background: Proper nutrition is provided by the intake of well balanced diet which may be solid, semisolid and liquid. Certain types of food intake can be a problem for people with dental restorations. The aim of this study was to determine the chewing capability and the change of food pattern that may occur in complete denture wearers.
Material and methods: The change of food pattern that may occur after wearing complete dentures was assessed in 80 patients, 46 males and 34 females with a mean age of 60.2 and ranges from 31-72years. The chewing capability of the food intake by those patients was determined. Food have been broken down into four groups using a daily food guide and the patients were asked to rank the types of food that were easy to chew , moderate and difficult.
Results: It was found that there was no significant difference in eating pattern of dairy product group before and after using the dentures (p<0.05). The meat group however was reported by the largest number of subjects as difficult to chew. Some types of fruit and vegetables were also reported as difficult to chew; the difference was significant (p<0.05).
Conclusion: The results indicated that the majority of the subjects were satisfied with chewing with dentures (69%) while the others were either partially satisfied or not satisfied.
Key words: Diet, food pattern, chewing. (J Bagh Coll Dentistry 2006; 18(1) 30-32)

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