Nutrition and Biochemistry
Course Objectives:
- Participants will be able to list the major nutritional components of breastmilk
- Participants will be able to list and define the major biologically active components found in breastmilk
- Participants will be able to list the factors that influence milk composition
- Participants will be able to describe the composition differences between Colostrum and mature milk
- Participants will be able to describe the maternal caloric and fluid needs of the lactating woman
- Participants will be able to define the goal of the maternal diet during lactation
- Participants will be able to list 5 nutritional risk factors during lactation
Course Outline: 4 hours breaks not included
1. Nutritional components of breastmilk (60 min)
- Species Specific
- Composition and Function
Macronutrient Composition of Human Milk – Carbohydrates, Proteins, Milk Lipids, Minerals
- Changes in composition from Colostrum to Mature Milk
- Maturational changes – stage of lactation, gestational age of infant, stage of feeding, frequency of infants demand and the degree of fullness or emptiness of the breasts.
- Caloric or energy density
2. Biologically active components of breastmilk (60 min)
- Antibodies
- Immunoglobulins - Secretory IgA, GALT, BALT
- Non-antibody Protection - lactoferrin
- Antibacterial factors
- Antiviral factors
- Antiparasite factors
- Hormones
- Antiallergenic properties
3. Maternal caloric and fluid needs of the lactating woman (60 min)
- Nutrition while breastfeeding –↑energy intake – use of fat stores which ↑ during pregnancy
- Exclusion of certain foods – cultural beliefs, intolerance to certain foods, vegetarian diets
- Maternal fluid needs - Drink to thirst – 1st signs of dehydration, constipation and concentrated urine
- Excessive fluid intake may result in decreased milk production
- The state of maternal nutrition has minimal impact on breastmilk production and composition.
- Breastmilk is generally protected at the expense, if necessary, of maternal stores.
- Recommended vitamin and mineral intake during lactation and their effects on lactation.
- Water-soluble vitamins in breastmilk are affected by maternal intake, fat-soluble vitamins to a lesser degree.
4. Maternal diet during lactation (45 min)
- Adequate nutritional intake during postpartum period
- Support breastmilk production to promote optimal growth and development of the infant
- Food guide pyramid
- Nutritional risk factors during lactation
- Calcium needs and bone loss
- Maternal weight loss and lactation
- Energy needs and physical exercise
- How well a mother eats, has less of an effect on milk production than on her well-being.
5. Question period. (15 min)
- Answer any questions related to class & what to prepare for next class
- Mini Exam to take home
Total 4 hours