ABSTRACT
Aim To investigate the frequency of consumption of sweet and salty snacks among children aged 2-18 years in relation to their mothers' education level. Methods A descriptive epidemiological study was conducted in five dental practices at the School of Medicine of the University of Mostar from May to October 2022. The data were collected from medical records. Results: Out of a total of 477 children, 172 (36.1%) had mothers with a high school education, while 305 (63.9%) had mothers with a university degree. In the group of preschool children (aged 2-6 years), there were 42 mothers with high school education and 105 with university degree. In the group of school children (age 7-18 years) there were 130 mothers with high school education and 200 with university degree. The difference in the consumption of sweetened beverages among children of mothers with high school and university was not statistically significant. Similar results were found for the consumption of salty snacks, lollipops, caramels and candies. The frequency of the consumption of biscuits, chocolate and cakes (several times a day) was statistically significantly higher among the children of mothers with high school education (p=0.04), especially among school children. Eating habits of children, regardless of the level of education of their mothers, differed significantly only in the consumption of lollipops, caramels, and candies (p=0.03), which were consumed once a day by 79 (63.7%) schoolchildren and 45 (36.3%) of pre-schoolers. Conclusion A higher level of education among mothers does not necessarily equate to proper nutritional knowledge.
ABSTRACT
The aims of this study were: (a) to determine if the presence of probiotic bacteria in an aging medium, that is, artificial saliva in this study, has relevant effects on the surface roughness and the chemical composition of two main alloys used in dentistry (NiTi and stainless steel [SS]) and (b) in the case of NiTi, if these effects are influenced by the coating of the alloy (rhodium and titanium nitride). Atomic force microscopy and Raman spectroscopy were used to study the surface morphology and identify metal oxides formed on the surface of the alloys. Experiments demonstrated that the probiotic bacteria Lactobacillus reuteri can induce processes that alter some features of the surface such as roughness and chemical composition. The effect is dependent on the type of alloy and coating. The bacteria increased roughness in the case of uncoated NiTi more than saliva alone (pH = 4.8). Probiotic bacteria tend to decrease the corrosive influence of saliva on NiTi when the alloy is coated with rhodium or titanium nitride and this effect was also evidenced on SS. Raman spectroscopy confirmed that only SS samples are prone to oxidation processes, predominantly associated with exposure to saliva rather than probiotic bacteria.
