NSPN 7150 Mod 2
Properties and Components of Hormones - ✔️✔️Leptin and Adiponectin are not
present in the human body
Leptin
-regulates body fat-regulates food intake and body weight
-Recognizes hunger
-Metabolizes sugar and lipids
Adiponectin
-metabolizes sugars and lipids
-Mediates insulin sensitization in peripheral tissues (low adiponectin = increased insulin
resistance)
Content of colostrum - ✔️✔️more concetrated in protein, minerals, igs, less fat than
mature milk
When to mothers produce colostrum - ✔️✔️In the last trimester of pregnancy and for
the first 2-3 days after birth
Contents of Colostrum - ✔️✔️High density and low volume
high in immunoglobulins (iga) (even higher in preterm colostrum)
lactose (prevents hypoglycemia and facilitates passage of meconium which helps
excretion of bilirubin)
laxative lacto albumin/curd ration aids in digestion
All 10 amino acids
high levels of stem cells
Effect of colostrum on gut - ✔️✔️Gut is permiable. Colostrum is thick and coats the
stomach to decrease the permeability of the gut preventing passage of large particles
and pathogen. important not to give formula to breastfed infant before gut closure
occurs
Properties and Components of Carbohydrates in milk - ✔️✔️-7% of the composition of
mature milk
-Major carbohydrate is lactose which supplies 10% of caloric needs. -Lactose
metabolizes into galactose and glucose which supplies energy. Slow breakdown and
absorption increases Ca absorption and facilitates passage of meconium and excretion
of bilirubin
-Oligosaccharides. play a role in protecting the gut from organisms by promoting growth
of bifidus factors which promote growth of lactobacillus bifidus (probiotics), increase
acidity in the intestinal environment (prevents necrotizing enterocolitis) and inhibits the
growth of pathogenic bacteria
, Properties and Components of Protein in milk - ✔️✔️Level of protein is not affected by
the diet. Levels change to meet nutritional need of the infant.
Whey (lactoalbumin) is a smoother protein that forms soft curds taht are quickly
digested which provides a continuous supply of nutrients to the infant resulting in loose
stools and needs to eat frequently. 90% in early lactation and 60% in mature
Lactoferrin is a whey protein that that deprives pathogens of iron preventing harmful
growth. Also promotes growth of lactobacillus bifidus which enhances absorption of iron.
higher % in preterm milk. not present in formula
Casien (curd) is a tough less digestible curd that requires high expenditure for an
incomplete digestive process. Enhances the absorption of iron preventing iron
dependent bacteria from growing
Properties and Components of Fat in milk - ✔️✔️Main source of calories (50%). Most
variable component from mother to mother and early to later lactation. Diet does not
affect the amount of fat but influences the composition of fatty acids.
Content changes through feeding (lower level at beginning and higher at the end).
Fatty acids are important for growth, vision and neuro development. Very few fatty acids
in regular milk
Cholesterol levels are higher in breastmilk. long term cardiovascular benefits.
Difference in formula and breastmilk (composition, nutritional component, bacterial
growth, - ✔️✔️human milk is a solution of nutrients and growth factors while formula is
homogenized solution of chemicals. human milk is a living fluid that changes to meet
the demand of the infant. Is bacteriostatic unlike formula
How much milk does the infant need - ✔️✔️It's important to remember that the infant
just needs enough milk
Each mothers milk is - ✔️✔️unique, changes to meet the needs of the infant, changes
dependent on gestational age, health of infant, time of day and time during feeding
What does not change in breastmilk - ✔️✔️One thing that doesn't change is the quality
of the milk for the infant.
Changes in breastmilk - ✔️✔️-gestational age (preterm milk is higher in protein and
anti-infectives)
-stage of lactation (stage 1 colostrum, 2 copious milk secretion, 3 mature milk)
-time of day (mothers have more milk in the morning, in evenings feel less full, at night
breastmilk is higher in fat and lower in volume to promote sleep)
-Stage of feed (fore milk (95% of volume and hind milk 5%) increase in fat concentration
-Maternal diet total amount is not affected but types of fat influence fatty acids
-age of infant (each mothers milk constantly changes to meet the needs of infant.
salivary amylase fine-tunes what is in breast milk
Properties and Components of Hormones - ✔️✔️Leptin and Adiponectin are not
present in the human body
Leptin
-regulates body fat-regulates food intake and body weight
-Recognizes hunger
-Metabolizes sugar and lipids
Adiponectin
-metabolizes sugars and lipids
-Mediates insulin sensitization in peripheral tissues (low adiponectin = increased insulin
resistance)
Content of colostrum - ✔️✔️more concetrated in protein, minerals, igs, less fat than
mature milk
When to mothers produce colostrum - ✔️✔️In the last trimester of pregnancy and for
the first 2-3 days after birth
Contents of Colostrum - ✔️✔️High density and low volume
high in immunoglobulins (iga) (even higher in preterm colostrum)
lactose (prevents hypoglycemia and facilitates passage of meconium which helps
excretion of bilirubin)
laxative lacto albumin/curd ration aids in digestion
All 10 amino acids
high levels of stem cells
Effect of colostrum on gut - ✔️✔️Gut is permiable. Colostrum is thick and coats the
stomach to decrease the permeability of the gut preventing passage of large particles
and pathogen. important not to give formula to breastfed infant before gut closure
occurs
Properties and Components of Carbohydrates in milk - ✔️✔️-7% of the composition of
mature milk
-Major carbohydrate is lactose which supplies 10% of caloric needs. -Lactose
metabolizes into galactose and glucose which supplies energy. Slow breakdown and
absorption increases Ca absorption and facilitates passage of meconium and excretion
of bilirubin
-Oligosaccharides. play a role in protecting the gut from organisms by promoting growth
of bifidus factors which promote growth of lactobacillus bifidus (probiotics), increase
acidity in the intestinal environment (prevents necrotizing enterocolitis) and inhibits the
growth of pathogenic bacteria
, Properties and Components of Protein in milk - ✔️✔️Level of protein is not affected by
the diet. Levels change to meet nutritional need of the infant.
Whey (lactoalbumin) is a smoother protein that forms soft curds taht are quickly
digested which provides a continuous supply of nutrients to the infant resulting in loose
stools and needs to eat frequently. 90% in early lactation and 60% in mature
Lactoferrin is a whey protein that that deprives pathogens of iron preventing harmful
growth. Also promotes growth of lactobacillus bifidus which enhances absorption of iron.
higher % in preterm milk. not present in formula
Casien (curd) is a tough less digestible curd that requires high expenditure for an
incomplete digestive process. Enhances the absorption of iron preventing iron
dependent bacteria from growing
Properties and Components of Fat in milk - ✔️✔️Main source of calories (50%). Most
variable component from mother to mother and early to later lactation. Diet does not
affect the amount of fat but influences the composition of fatty acids.
Content changes through feeding (lower level at beginning and higher at the end).
Fatty acids are important for growth, vision and neuro development. Very few fatty acids
in regular milk
Cholesterol levels are higher in breastmilk. long term cardiovascular benefits.
Difference in formula and breastmilk (composition, nutritional component, bacterial
growth, - ✔️✔️human milk is a solution of nutrients and growth factors while formula is
homogenized solution of chemicals. human milk is a living fluid that changes to meet
the demand of the infant. Is bacteriostatic unlike formula
How much milk does the infant need - ✔️✔️It's important to remember that the infant
just needs enough milk
Each mothers milk is - ✔️✔️unique, changes to meet the needs of the infant, changes
dependent on gestational age, health of infant, time of day and time during feeding
What does not change in breastmilk - ✔️✔️One thing that doesn't change is the quality
of the milk for the infant.
Changes in breastmilk - ✔️✔️-gestational age (preterm milk is higher in protein and
anti-infectives)
-stage of lactation (stage 1 colostrum, 2 copious milk secretion, 3 mature milk)
-time of day (mothers have more milk in the morning, in evenings feel less full, at night
breastmilk is higher in fat and lower in volume to promote sleep)
-Stage of feed (fore milk (95% of volume and hind milk 5%) increase in fat concentration
-Maternal diet total amount is not affected but types of fat influence fatty acids
-age of infant (each mothers milk constantly changes to meet the needs of infant.
salivary amylase fine-tunes what is in breast milk
