NSPN 7150 MOD 2 QUESTIONS AND
ANSWERS 2025
Difference in formula and breastmilk (composition, nutritional component, bacterial
growth, - CORRECT ANSWER-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 - CORRECT ANSWER-It's important to remember
that the infant just needs enough milk?
Each mothers milk is - CORRECT ANSWER-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 - CORRECT ANSWER-One thing that doesn't
change is the quality of the milk for the infant.
Changes in breastmilk - CORRECT ANSWER--gestational age (preterm milk is higher
in protein and anti-infective)
-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. mother’s antibodies will protect the infant
Content of colostrum - CORRECT ANSWER-more concentrated in protein, minerals,
ics, less fat than mature milk
When to mothers produce colostrum - CORRECT ANSWER-In the last trimester of
pregnancy and for the first 2-3 days after birth
Contents of Colostrum - CORRECT ANSWER-High density and low volume
high in immunoglobulins (age) (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 - CORRECT ANSWER-Gut is permeable. 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 - CORRECT ANSWER--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 bifid us factors which promote growth of lactobacillus bifid us (probiotics), increase
acidity in the intestinal environment (prevents necrotizing enteroclysis) and inhibits the
growth of pathogenic bacteria
Properties and Components of Protein in milk - CORRECT ANSWER-Level of protein is
not affected by the diet. Levels change to meet nutritional need of the infant.
Whey (lacto albumin) is a smoother protein that forms soft curds that 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 bifid us which enhances absorption of
iron. higher % in preterm milk. not present in formula
Casein (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 - CORRECT ANSWER-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).
ANSWERS 2025
Difference in formula and breastmilk (composition, nutritional component, bacterial
growth, - CORRECT ANSWER-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 - CORRECT ANSWER-It's important to remember
that the infant just needs enough milk?
Each mothers milk is - CORRECT ANSWER-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 - CORRECT ANSWER-One thing that doesn't
change is the quality of the milk for the infant.
Changes in breastmilk - CORRECT ANSWER--gestational age (preterm milk is higher
in protein and anti-infective)
-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. mother’s antibodies will protect the infant
Content of colostrum - CORRECT ANSWER-more concentrated in protein, minerals,
ics, less fat than mature milk
When to mothers produce colostrum - CORRECT ANSWER-In the last trimester of
pregnancy and for the first 2-3 days after birth
Contents of Colostrum - CORRECT ANSWER-High density and low volume
high in immunoglobulins (age) (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 - CORRECT ANSWER-Gut is permeable. 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 - CORRECT ANSWER--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 bifid us factors which promote growth of lactobacillus bifid us (probiotics), increase
acidity in the intestinal environment (prevents necrotizing enteroclysis) and inhibits the
growth of pathogenic bacteria
Properties and Components of Protein in milk - CORRECT ANSWER-Level of protein is
not affected by the diet. Levels change to meet nutritional need of the infant.
Whey (lacto albumin) is a smoother protein that forms soft curds that 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 bifid us which enhances absorption of
iron. higher % in preterm milk. not present in formula
Casein (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 - CORRECT ANSWER-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).
