NSPN 7150 Mod 2 Exam Questions and Answers Solved Correctly Rated 100%
Difference in formula and breastmilk (composition, nutritional component, bacterial growth, - Answers
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 - Answers It's important to remember that the infant just needs
enough milk
Each mothers milk is - Answers 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 - Answers One thing that doesn't change is the quality of the milk
for the infant.
Changes in breastmilk - Answers -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
-between breasts breast milk will adapt to feeding two infants or children with different needs if each
nurses one breast
-mother or infant are ill. mothers antibodies will protect the infant
Content of colostrum - Answers more concetrated in protein, minerals, igs, less fat than mature milk
When to mothers produce colostrum - Answers In the last trimester of pregnancy and for the first 2-3
days after birth
Contents of Colostrum - Answers 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 - Answers 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 - Answers -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 - Answers 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 - Answers 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.
Properties and Components of WBCs in milk - Answers Neurophils are most common. Ingest and kill
foreign bacteria. Produce and activate components of immune system.
Lymphocytes T and B. create antibodies and target specific microbes. send out chemical messages to
mobilize other defenses. Strengthens infants own immune response.
Difference in formula and breastmilk (composition, nutritional component, bacterial growth, - Answers
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 - Answers It's important to remember that the infant just needs
enough milk
Each mothers milk is - Answers 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 - Answers One thing that doesn't change is the quality of the milk
for the infant.
Changes in breastmilk - Answers -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
-between breasts breast milk will adapt to feeding two infants or children with different needs if each
nurses one breast
-mother or infant are ill. mothers antibodies will protect the infant
Content of colostrum - Answers more concetrated in protein, minerals, igs, less fat than mature milk
When to mothers produce colostrum - Answers In the last trimester of pregnancy and for the first 2-3
days after birth
Contents of Colostrum - Answers 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 - Answers 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 - Answers -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 - Answers 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 - Answers 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.
Properties and Components of WBCs in milk - Answers Neurophils are most common. Ingest and kill
foreign bacteria. Produce and activate components of immune system.
Lymphocytes T and B. create antibodies and target specific microbes. send out chemical messages to
mobilize other defenses. Strengthens infants own immune response.
