Section A · Page 8
The University Daily Kansan
Tuesday, February 29, 2000
Students skip checkups
Stress triggers dental problems
By Warisa Chulindra
writer@kansan.com
Kanson staff writer
Tom Liu, Liberal senior, hasn't been to the dentist for five years.
"I have so many others things to worry about," he said. "It doesn't seem as important, and I've never had a cavity. I think I'd notice if I did."
For some University of Kansas students, visits to the dentist taper off when they go to college. Others get checkups when they're home for breaks. Often, their parents schedule the appointments.
Before she returned this semester, Candace Krieger-Jones, Buhler sophomore, went to the dentist for the first time since coming to the University.
"My mom makes the appointments," she said. "If it was up to me, I'd probably never go. The noises at the dentist kind of scare me."
The American Dental Association recommends dental check ups every six months. Paul Herrera, a dentist at the Lawrence Dental Center, 647
Country Club Terrace, said if students couldn't see the dentist every six months, they should go at least once a year.
He said some people did not visit the dentist for several years and needed little dental work. However, that applies to few people, Herrera said.
Susan Hall, a dentist at Associates in Dentistry, 306 E. 23rd St., said she saw more students during finals and other times when students were stressed. She said they usually had root canals or were found to have Acute, Necrotizing Ulcerative Gingivitis, an early form of periodontal disease.
Stress tends to trigger dental problems. Hall said.
"It could be not getting enough sleep and not flossing and not brushing," she said. "The bacteria builds up."
Hall said it was important for students to make regular dental checkups a priority, otherwise they would have to deal with dental problems at a more stressful time.
Both dentists said they would not recommend mints or Altoids as a substitute for brushing because of the sugar content.
"Breath fresheners are like perfume," Hall said. "It covers up the bad smell, but it's still there. It feeds the bacteria with sugar, which causes it
However, chewing sugarless gum after meals is beneficial, neutralizing the acids produced by plaque. Herrera said.
to spread and multiply."
At the Kansas Union candy counter, a variety of mints and gum, including sugar-free mints and sugar-free gum, are sold.
John Orzulak, an employee at the candy counter and Lawrence freshman, said that more gum was sold than mints. He said it was difficult to monitor how many packages were sold because employees constantly refülled the items, but that gum and mints were not the most popular
the items, but that gum and mints were not the most popular items bought at the candy counter.
Consula Sanchez, Topeka sophmore, prefers brushing to mints or gum. She said after she got a cavity five years ago, she became more steadfast about brushing. She carries a toothbrush and a tube of toothpaste in her book bag. When she is on campus, she brushes her teeth in the restrooms.
"Sometimes people are annoyed because I block the mirror," she said. "Occasionally, some people will tell me, 'you're so good.'"
Food poisoning possible culprit in serious flu-like symptoms
By Warisa Chulindra writer@kansan.com
Kansas stoff writer
But it could lead to vomiting or diarrhea.
It could be in your food, only you can't taste, see or smell it.
Bacteria, viruses, fungi and parasites can contaminate food and cause illnesses, said Susan Krumm, an agent with K-State Research Extension-Douglas County.
"A lot of times people think they have the flu," she said. "The symptoms are similar."
People usually do not report
food-borne illnesses, said Elaine Houston, public health nurse at the Douglas County Health Department.
Diarrhea and nausea, two of the most common symptoms, usually go away after 24 to 48 hours, she said. However, food-borne illnesses can cause more severe problems in the elderly and children.
For most food poisoning cases, rest and drinking plenty of fluids is the best treatment, Houston said. More severe cases require medication based on the cause of the food poisoning.
When food is cooked improperly
or if vegetables or raw foods are not washed adequately, they may become contaminated. Food-borne illnesses also are linked to improper hand washing.
Houston advised people to wash their hands with soap for 20 seconds before cooking, eating or after using the restroom.
When preparing food, cooked food should remain separated from raw food, Houston said. People should use separate cutting boards and platters for cooked food and raw food. Often when people barbecue, they will put the cooked food back on the same plate
where germs remain. she said.
Also, keeping cold foods cold and hot foods hot is important, Krumm said. When food is between 41 and 140 degrees Fahrenheit, it runs the risk of food-borne illnesses.
Food-borne illnesses are more of a problem at large gatherings when food is left out longer than it should before being refrigerator, Houston said.
A common way people may get food-borne illnesses is by sampling uncooked cookie dough.
A few years ago, Anna Smith,
Hutchinson sophomore, was up all
night throwing up after eating
cookie dough. By morning, she had thrown up 15 times.
"It really hard to resist," Smith said. "I think it was chocolate chip, which was the worst, in terms of temptation."
Smith said her experience had not stopped her from eating uncooked cookie dough, though she is cautious how much she consumes.
Krumm did not recommend eating uncooked cookie dough, but she said frozen cookie dough that used pasteurized eggs could be eaten without the chance of foodborne illnesses.
HIGH-RISK FOODS
Meats
Eggs
Dairy products
Sprouts
Melons, especially sliced
Soy protein foods
Tofu
Garlic and oil mixtures
Garlic and oil mixtures Cooked size and beans
Other cooked heat-treated plant foods
Source: The National Restaurant Association Educational Foundation
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