Title : Food for thought
Abstract:
Food for Thought is a quality improvement initiative designed to weave dietetic expertise into the management of dental nutrition within the Community Dental Service (CDS) for Special Care Dentistry (SCD). This project addresses the complex dental and nutritional needs of special care patients, particularly those with neurodiversity and sensory sensitivities who face higher risks of dental issues. Standard dental care often misses the impact of dietary needs, sensitivities, and behavioural factors on oral health in these patients, creating a gap in comprehensive care.
The goal of this initiative is to elevate patient-centred care by integrating dietitian colleagues into preventative dental agendas, fostering meaningful multidisciplinary collaboration to shape tailored dietary recommendations that support both dental and nutritional health. By working together, the dental and dietetic teams aim to provide more targeted, holistic advice—empowering patients, educating dental staff, and ultimately optimizing health outcomes.
This project places the needs of each patient at the forefront, offering individualized dietary guidance that respects sensory sensitivities and behavioural preferences. For neurodiverse patients, this can mean creating adaptable, supportive dietary strategies that meet their specific requirements without overwhelming them. By tailoring recommendations to fit these sensitivities, we can increase adherence and improve oral health outcomes in a meaningful way.
A successful pilot could pave the way for a fully integrated care pathway, including dietitian-led clinics running alongside regular dental examinations. This model would allow ongoing dietary support to become a standard component of routine care, rather than a secondary consideration. Such a system would promote diet as an essential element of individualized care plans for vulnerable groups, ensuring that nutritional health is always considered as part of the broader approach to oral care.
If “Food for Thought” proves effective, it could serve as a blueprint for collaborative care in SCD, with potential for adoption across other dental services. This integration of dietetic expertise into dental care not only recognizes the unique needs of special care patients but also redefines what patient-centred, preventative dental care can look like in the future.
