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NUTR251 > Chapter 16: Pregnancy, Lactation And Infant Nutrition > Flashcards

Chapter 16: Pregnancy, Lactation And Infant Nutrition Flashcards

1
Q

How to attain a healthy lifestyle prior to pregnancy

A

Healthy pre-pregnant weight
Adequate and balanced diet
Include physical activity
Avoid cigarettes/other toxic substances
Take a prenatal supplement
- high in folic acid and iron
- be cautious of preformed vitamin A, iron, zinc, selenium, B6, vitamin D and C

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2
Q

What is the full term gestation period

A

Lasts 38-42 weeks

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3
Q

What is the pre-term period

A

Birth prior to 37 weeks gestation

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4
Q

What is low birth weight

A

<5.5 lb

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5
Q

What is small for gestational age

A

Infants that weigh less than expected for gestational age

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6
Q

When does gestation begin

A

When sperm and egg unite

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7
Q

What is the zygote

A

Conception to 2 weeks

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8
Q

What is the embryo

A

2 weeks to 8 weeks

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9
Q

What is the fetus

A

9 weeks to birth
- period of very rapid development

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10
Q

What are the critical periods

A

Zygote, embryo, fetus
Critical periods are finite windows of opportunity for development of a tissue or organ

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11
Q

How is the zygote nourished

A

It nourishes itself by absorbing secretions from glands in the uterus

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12
Q

What is the placenta

A

Forms in uterus as a zygote develops into an embryo
It is a living organ
- synthesizes fatty acids, cholesterol and glycogen for fetus
- produces hormones that direct maternal nutrients to fetus, control fetal metabolism, promote the changes in the mothers body that supports pregnancy

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13
Q

What does the umbilical cord provide connection to

A

Provides connection between placenta and fetus

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14
Q

Benefits of a nutritious diet for pregnancy

A

Ensures appropriate fetal growth
Improves likelihood of full-term development
Increases mental, physical and physiological capabilities
*nutrient requirements during critical periods is key to fetal health

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15
Q

Potential effects of a deficiency in calories

A

Growth retardation
Low birth weight

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16
Q

Potential effects of a deficiency in protein

A

Reduced head circumference
Fewer cells than normal, impact particularly severe in the brain

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17
Q

Potential effects of a deficiency in vitamin c

A

Premature birth

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18
Q

Potential effects of a deficiency in folate

A

Spontaneous abortion
Fluid accumulation in the skull, leading to brain damage
Growth retardation
Premature birth
Neural tube defects

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19
Q

Potential effects of a deficiency in Vitamin A

A

Premature birth
Eye abnormalities and impaired vision
Maternal death

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20
Q

Potential effects of a deficiency in vitamin d

A

Low birth weight
Rickets
Lack of enamel on teeth

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21
Q

Potential effects of a deficiency in calcium

A

Decreased bone density

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22
Q

Potential effects of a deficiency in iron

A

Low birth weight
Premature birth
Increased risk of fetal or infant death

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23
Q

Potential effects of a deficiency in iodine

A

Cretinism (mental and physical growth retardation)

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24
Q

Potential effects of a deficiency in zinc

A

Nervous system malformations
Growth retardation
Birth defects that affect the brain and bones

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25
Q

What food components do not need to be increased intake during pregnancy

A

Vitamin d and calcium
This is due to upregulation of absorption

26
Q

Potential effects of an excess in calories

A

High birth weight
Complications during labor and delivery

27
Q

Potential effects of an excess in protein

A

If high consumption is coupled with low carbohydrate intake, may lower glucose availability and restrict energy available to the fetus

28
Q

Potential effects of an excess in vitamin c

A

Sudden drop in vitamin c after birth may cause vitamin c deficiency symptoms

29
Q

Potential effects of an excess in folate

A

May inhibit maternal absorption of other nutrients
Hinders diagnosis of maternal vitamin b12 deficiency

30
Q

Potential effects of an excess in vitamin A

A

Birth defects that affect the nervous and cardiovascular system
Fascial deformities

31
Q

Potential effects of an excess in vitamin d

A

Calcification of soft tissues, such as the kidneys
Mental retardation
Growth retardation

32
Q

Potential effects of an excess in calcium

A

May hinder maternal absorption of minerals such as iron and zinc

33
Q

Potential effects of an excess in iron

A

May hinder maternal absorption of minerals such as zinc and calcium

34
Q

Potential effects of an excess in iodine

A

Thyroid disorders

35
Q

Potential effects of an excess in zinc

A

May hinder maternal absorption of minerals such as copper and iron

36
Q

Energy needs during pregnancy

A

Additional kcal and nutrients required to support:
- fetal growth
- placental growth
- maternal stores
- increased maternal metabolism
Physiological adaptations increase use of or absorption of some nutrients
Emphasize nutrient dense foods!

37
Q

Added kcal needs for first trimester

A

No increased in kcal
+0 kcal

38
Q

How much more kcals are needed in the second trimester

A

+340 kcal

39
Q

How much more kcal is needed in the third trimester

A

+452 kcal

40
Q

Function of folate in fetal development

A

Folate helps close neural folds

41
Q

What does optimal weight gain during pregnancy depend on

A

It depends on pre-pregnancy weight
The higher the pre-pregnancy, the less the pregnancy weight gain should be

42
Q

Factors that complicate pregnancy outcomes

A

Young maternal age
Maternal eating patterns including
- restriction, vegetarian/vegan diets, eating disorders
Maternal health
- # of pregnancies and time between pregnancies
- pre-natal care
- pre-eclampsia/eclampsia
- gestational diabetes

43
Q

Substances and practices to avoid during pregnancy and lactation

A

Environmental contaminants (PCBs and mercury in fish)
Foodborne pathogens
Caffeine - limit 200 mg/day
Food additives
No drugs/alcohol/smoking
Caution with herbals (including tea)

44
Q

Breastfeeding definition

A

The action of feeding a baby from the breast

45
Q

Lactation definition

A

Physiological process of female mammals that occurs postpartum when the mothers breast secretes milk

46
Q

What hormones are needed during lactation and where do they come from

A

Oxytocin
- milk let-down
- only needed at the beginning
- in the posterior pituitary of the hypothalamus
Prolactin
- milk production
- in the anterior pituitary of the hypothalamus

47
Q

What is colostrum

A

Thin, yellow, ‘immature’ milk
Early milk rich in protein, minerals and vitamin A
Less lactose and fewer kcals
Contains antibodies and immune system cells - provides infant with defense system
Probiotic

48
Q

What is transitional milk

A

Few days post delivery ~ 1 week
Contains more fat, lactose, water-soluble vitamins and kcal than colostrum

49
Q

What is mature milk

A

Replaces transitional milk
Thin and watery in appearance
20 kcal/ounce
Nutritionally complete for infant with exception of vitamin D and iron

50
Q

Energy needs during lactation

A

500 kcal above pre-pregnancy requirements
- 300 from food sources, the rest from fat stores

51
Q

What is the fluid requirement during lactation

A

32 additional ounces daily

52
Q

Factors affecting lactation

A

Maternal weight
Maternal age
Maternal eating patterns
Maternal and infant health
Sociocultural factors
Maternal lifestyle choices
Maternal food supply

53
Q

How long should it take for birth weight to be doubled

A

4-6 months

54
Q

How long should it take for birth weight to triple

A

1 year

55
Q

How long should it take for birth length to increase by 50%

A

1 year

56
Q

What growth percentiles are a concern

A

> 5th percentile ~ stunted growth and underweight
<95% percentile ~ overweight/obese

57
Q

Protein needs for infants and children

A

Infants: 1.5 g/kg/d
Children/Adolescents: ~1.1 g/kg

58
Q

Fat needs for an infant

A

40-55% of kcal

59
Q

Carbohydrate needs for infants

A

Primarily lactose
Fiber remains important
Recommendations dont vary across age groups

60
Q

What are the 8 vitamins/minerals of concern in infancy through adolescence

A
  1. Iron
  2. Potassium
  3. Calcium
  4. Fluoride
  5. Zinc
  6. Folate
  7. Vitamin D
  8. Vitamin K
61
Q

What are signs of interest and readiness to introduce solid foods

A

Follows spoon visually
Loss of extrusion reflex
Able to self-support head and neck
Able to close mouth over spoon

NUTR251 (7 decks)

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