A life course approach through collaboration between the fields of oral health and dietary science

Abstract

This study explored strategies for collaboration between the fields of oral health and dietary science from a life course perspective. Specifically, 1) final outcomes following a life course approach, 2) settings for collaboration at each stage of the course, and 3) screening and assessment items were considered. “Extending healthy life expectancy” and “reducing qualitative differences” are both goals of the Health Japan 21 initiative and shared outcomes of the fields of dentistry and dietary science. There are settings for collaboration between these two fields at each stage of the course. In infancy and early childhood, dietary education aiming to teach oral functions and prevent dental caries, is carried out at schools or community health centers. In adulthood, initiatives to combat lifestyle disease and metabolic syndrome alongside guidance on healthy living, are implemented during specific health checkups and at community health centers. In older adulthood, these fields collaborate in preventing long-term care at hospitals, long-term care facilities, and other specified facilities. There are also cases in which dieticians and registered dieticians at dental clinics offer health-related instructions on topics concerning dentistry. Both the fields are involved in preventing non-communicable disease and frailty. Collaboration between professionals in these fields, where they share evaluation indicators and outcomes, as well as combine “dental treatment to improve chewing ability” and “dietary support to encourage thorough chewing of food while eating,” will contribute in achieving the above-mentioned outcomes in Japan.