NSPN 7150 Mod 2 Questions and Answers
Graded A+
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.
Properties and Components of WBCs in milk 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.
Doubles the size of the thymus gland that produces tcells. small thymuses result in low birth
weight, malnutrition, infections and higher mortality
Properties and Components of Secretory immunoglobulins (Sig) Igs are antibodies that
play a role in mucosal immunity. Appear in mucous membranes in resp and gi tract. contains
antiviral, antiparasitic and antibacterial properties
90% are IgA which fights infection without inflammation
for the first 4-6 weeks IgA is low and takes several months before production occurs. It takes 2
years before adult levels are produced
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
Graded A+
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.
Properties and Components of WBCs in milk 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.
Doubles the size of the thymus gland that produces tcells. small thymuses result in low birth
weight, malnutrition, infections and higher mortality
Properties and Components of Secretory immunoglobulins (Sig) Igs are antibodies that
play a role in mucosal immunity. Appear in mucous membranes in resp and gi tract. contains
antiviral, antiparasitic and antibacterial properties
90% are IgA which fights infection without inflammation
for the first 4-6 weeks IgA is low and takes several months before production occurs. It takes 2
years before adult levels are produced
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
