Journal of Dental Hygiene Science : eISSN 2233-7679

Table 2

Final Derived Learning Goals and Contents of the Integrated Curriculum and the Results of the 2nd Delphi Survey

The final derived learning goals and contents 2nd Delphi survey

% Mean SD CVR
Learning goals
Category 1. Healthy eating and dental nutritional biochemistry
Can explain the definition of dental nutritional biochemistry. 91.7 4.67 0.65 0.83
Can explain the significance of learning dental nutritional biochemistry for dental hygienists. 91.7 4.67 0.65 0.83
Category 2. Chemical reaction in body
Can explain ATP and energy metabolism. 83.3 4.33 0.78 0.67
Can explain the role of enzymes in metabolism. 83.3 4.33 0.78 0.67
Category 3. Dietary reference intakes for Koreans
Can explain the types of dietary reference intakes. 83.3 4.50 0.80 0.67
Can explain the significance of dietary reference intakes for Koreans. 75.0 4.42 0.90 0.50
Can understand basal metabolism. 91.7 4.67 0.65 0.83
Can explain the factor that affect basal metabolism. 100 4.75 0.45 1.00
Can explain the relationship between exercise and estimated energy requirement. 66.7 4.08 1.24 0.33
Can understand the energy of food. 83.3 4.58 0.79 0.67
Category 4. Dietary life and health
Can explain the process of change of dietary life. 83.3 4.25 1.14 0.67
Can explain food composition. 91.7 4.58 0.67 0.83
Can explain the dietary guidelines of Koreans. 100 4.75 0.45 1.00
Can explain the nutritional characteristics of the growth-period. 91.7 4.67 0.65 0.83
Can explain the nutritional characteristics of adulthood. 91.7 4.67 0.65 0.83
Can explain the nutritional characteristics of the elderly. 91.7 4.67 0.65 0.83
Category 5. Digestive organs and saliva
Can explain the structure and function of the digestive organs. 91.7 4.50 0.90 0.83
Can explain the enzymes and digestion process required for digestion of nutrients. 91.7 4.67 0.65 0.83
Can explain the function of saliva. 91.7 4.58 0.67 0.83
Can understand the composition of saliva. 83.3 4.50 0.80 0.67
Category 6. Carbohydrates
Can explain the structure and types of carbohydrates. 100 4.67 0.49 1.00
Can explain the process of digestion, absorption and metabolism of carbohydrates. 100 4.67 0.49 1.00
Can explain hormones involved in maintaining homeostasis of blood sugar and their actions. 83.3 4.50 1.00 0.67
Can explain the role of carbohydrates in the body. 100 4.67 0.49 1.00
Can classify foods that provide carbohydrates. 100 4.67 0.49 1.00
Can confirm the recommended daily intake of carbohydrates and explain the problems that can occur when carbohydrates are deficient or excessive. 100 4.67 0.49 1.00
Can explain the relationship between carbohydrates and the occurrence of dental caries. 91.7 4.58 0.67 0.83
Category 7. Fat
Can explain the structure and types of fat. 100 4.67 0.49 1.00
Can explain the process of digestion, absorption and metabolism of fat. 100 4.67 0.49 1.00
Can explain the role of fat in the body. 100 4.67 0.49 1.00
Can classify foods that provide fat. 100 4.67 0.49 1.00
Can confirm the recommended daily intake of fat and explain the problems that can occur when fat are deficient or excessive. 100 4.67 0.49 1.00
Category 8. Proteins
Can explain the structure and types of proteins. 83.3 4.42 0.79 0.67
Can explain the structure and types of amino acids. 66.7 3.67 1.23 0.33
Can explain the process of digestion, absorption and metabolism of proteins. 100 4.58 0.51 1.00
Can explain the role of proteins in the body. 100 4.58 0.51 1.00
Can classify foods that provide proteins. 100 4.58 0.51 1.00
Can confirm the recommended daily intake of proteins and explain the problems that can occur when proteins are deficient or excessive. 91.7 4.58 0.67 0.83
Can explain the relationship between protein and oral disease. 91.7 4.58 0.67 0.83
Can understand the synthesis and use of proteins in the body. 83.3 4.33 0.98 0.67
Category 9. Minerals and water
Can explain the process of digestion and absorption of minerals. 83.3 4.42 1.00 0.67
Can explain the types of minerals and the role of each mineral. 100 4.67 0.49 1.00
Can classify foods that provide minerals. 100 4.67 0.49 1.00
Can confirm the recommended daily intake of minerals and explain the problems that can occur when minerals are deficient or excessive. 91.7 4.58 0.67 0.83
Can explain the function of water. 100 4.67 0.49 1.00
Can explain the source of water. 100 4.67 0.49 1.00
Can confirm the recommended daily intake of water and explain problems that can occur when there is a deficiency or excess. 91.7 4.58 0.67 0.83
Category 10. Nutritional meaning of vitamins
Can explain the process of digestion and absorption of vitamins. 83.3 4.42 1.00 0.67
Can explain the types of vitamins and the role of each vitamin. 100 4.67 0.49 1.00
Can classify foods that provide vitamins. 100 4.67 0.49 1.00
Can confirm the recommended daily intake of vitamins and explain the problems that can occur when vitamins are deficient or excessive. 91.7 4.67 0.65 0.83
Category 11. Calcification of bones and teeth
Can explain the characteristics of calcification after understanding the calcification mechanism of bones and teeth. 91.7 4.42 0.67 0.83
Can explain the types and actions of calcium-regulating hormones. 83.3 4.25 0.75 0.67
Can understand the mechanism of calcification. 66.7 4.08 0.90 0.33
Can explain the concentration of calcium and phosphate in serum. 66.7 4.08 1.08 0.33
Category 12. Chemical composition of teeth and periodontal tissue
Can understand the main components of connective tissue, such as collagen fibers, elastic fibers, proteoglycans, and adhesion proteins. 83.3 4.42 0.79 0.67
Can understand the chemical composition of periodontal tissue. 66.7 4.00 1.21 0.33
Can explain the inorganic components of teeth. 91.7 4.58 0.67 0.83
Can explain the organic components of teeth. 83.3 4.50 0.80 0.67
Can explain factors that cause masticatory disturbance dysmascsis. 100 4.75 0.45 1.00
Category 13. Dietary counseling of dental patients/subjects
Can explain the relationship between diet and dental caries. 100 4.75 0.45 1.00
Can explain the relationship between diet and periodontal disease. 100 4.75 0.45 1.00
Can explain the characteristics of carious foods. 91.7 4.67 0.65 0.83
Can explain the characteristics of anti-caries foods. 91.7 4.67 0.65 0.83
Can explain the need for alternative sweeteners in the prevention of dental caries. 83.3 4.58 0.79 0.67
Can evaluate dental patients/subjects for dietary counseling. 83.3 4.50 0.80 0.67
Can implement the dietary prescription process for oral health. 91.7 4.67 0.65 0.83
Can plan dietary adjustments for oral health. 91.7 4.67 0.65 0.83
Learning contents (13 major categories, 38 medium categories, and 99 minor categories) 86.2 4.38 0.76 0.72

%: positive response rate, Mean: average of validity score, SD: standard deviation, CVR: content validity ratio.

J Dent Hyg Sci 2022;22:115-25 https://doi.org/10.17135/jdhs.2022.22.2.115
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