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JOHN K. HARCOURT, DDSc, FRACDS, FICD, Editor

LEARNING FROM EXPERIENCE OR LIVING IN THE PAST?

In many aspects of dental care there is no doubt that drawing on past experience can be very helpful. But drawing on past experience must be seen to be different from living in the past and refusing to make changes.

Dentistry has seen some enormous changes over the past three decades or so, and no one in their right mind would want to go back to the foot engine, hand-mixing of dental amalgam or the exclusive use of the low-speed electric drill. But are some of us willing to make changes in other ways, or do we still pine for ‘the good old days’?

Patient demands and expectations are different, materials available are different, and dental disease patterns are different. Even delivery of dental care is different, with a range of operative auxiliaries now carrying out duties that were once the exclusive domain of the qualified dentist. Third parties and governments also attempt to dictate the nature of treat- ment that must be given our patients. With all this, it is still imperative that the dentist be seen to be firmly in control as the leader of the dental team.

The professions are under attack, as it would seem there is a general tendency in the community to consider them elitist. Education seems to be catering for the lowest common denominator, with a consequent move towards mediocrity. Are these real trends or merely perceptions coloured by past experiences?

Living in the past and refusing to keep up with advances can lead to complacency and decadence. What then is the answer for the dental profes- sion as a whole? Basically, most of us are already committed to continuing education and try to keep abreast with modern trends through the litera- ture and through attending study groups, professional meetings and congresses and by undertaking formal training in order to obtain higher qualifications.

475 Australian Dental Journal 1990;35:5.

Discussions are taking place as to whether such continuing educa- tion ought to be made mandatory as a requirement for the continuation of the right to be registered for dental practice. This is already in force in some parts of the world but there is no real evidnce to suggest that manda- tory continuing education of itself produces better practitioners or a better standard of dental care.

As a profession, the pursuit of excellence is a major goal, and in so doing our patients will be the winners. When change is in the wind, let us not blindly accept or oppose it, but rather let us consider the options and come to a reasoned conclusion whether to stay with the old or advance with the new. By all means draw on past experiences when making impor- tant decisions, but do not make the mistake of living in the past and stubbornly resisting what is often inevitable.

SUGAR IN BREAKFAST CEREALS

Sir, We note with concern the information provided

in the April issue of the Australian DentalJournal 1990;35:2 - ‘Sugar in Breakfast Cereals’.

Whilst the percentages of sugars that appeared were correct, the Kellogg Company would like to bring to the attention of your readers that the heading of ‘Sugar in Breakfast Cereals’ is incorrect - as this has the connotation of added sugar when in actual fact the percentages referred to in the Table are of sucrose and other sugars.

The given percentage of sugars in breakfast cereals refers not only to sucrose but also to the

Sir, There are two main concerns with foods with a

high total sugar content whether the carbohydrate source is sucrose, fructose, lactose, dextrose or invert sugar. Firstly, sugar promotes tooth decay, especially when sugary snacks and drinks are consumed frequently throughout the day. Secondly, sugar provides a source of energy but little in the way of nutrients, and can contribute to overweight and obesity.

Commonwealth Department of Health figures reveal that sugar consumption in the home is decreasing, while the sugar content in manufactured foods is increasing.

T h e nutritional problems faced by the commu- nity cannot be solved by dentists, health educators, and dietitians alone. It requires not only awareness and knowledge to enable the consumer to make healthy choices, but the co-operative approach of

sugar content of the fruits contained in these products. We wish to make this point clear to your- selves and your readers.

For any information that we can provide you with in regard to breakfast cereals or nutrition, please feel free to contact our Nutrition Advisory service.

E. FARMAKALIDIS Consumer Affairs Manager

Kellogg (Aust.) Pty Ltd, 41-51 Wentworth Avenue, Pagewood, NSW, 2019. 19 July 1990.

the food industry to achieve national dietary guide- lines which include manufacturing food products which have a reduction in total sugars.

Any breakfast cereal with a total sugar content greater than 10 per cent is of concern to dentists, nutritionists, and consumers, whatever the carbo- hydrate source may be.

The simple aim of the letter, ‘Sugar in Breakfast Cereals’, was to make dentists aware of the total sugar content of the breakfast cereal consumed by themselves and their patients.

MARY-ANNE SLATER, BDS (Adel), Area Dental Officer.

SUE MCALPIN, Dip Diet Food Ntr, Grad Dip HSM, Dietitian.

Area Dental Services, Wagga Wagga Base Hospital Dental Clinic, PO Box 159, Wagga Wagga, NSW, 2650. 5 September 1990.

476 Australian Dental Journal 1990;35:5.