Infant & Pregnancy Nutrition Flashcards
1
Q
What does nutrition during pregnancy effect?
A
Maternal health
Infant health
Health of infant at adulthood
2
Q
Recommended weight gain is dependent on………
A
Pre-pregnancy weight
3
Q
What is the average pregnancy weight gain?
A
11kg
4
Q
Too much weight gain:
A
- Increased risk of maternal gestational diabetes
2. Increase risk of baby cardiovascular issues/obesity in adulthood
5
Q
Too little weight gain:
A
Inadequate nutrients for healthy growth and development
6
Q
What are the energy requirements during pregnancy?
A
1st: no additional
2nd: additional 1400kJ/day
3rd: additional 1900kJ/day
7
Q
What are the energy requirements during lactation?
A
Additional 2000-2100kJ/d
8
Q
Protein requirements: normal
A
19-50: 0.75g/kg/d
9
Q
Protein requirements: 2nd and 3rd trimester
A
14-18: 1.02g/kg/d
19-50: 1.00g/kg/d
10
Q
Protein: lactation
A
14-50: 1.1g/kg/d
11
Q
What are the essential fatty acids?
A
Linoleic acid (omega 6) Alpha linolenic acid (omega 3)
12
Q
Fibre requirements: normal
A
25g/day
13
Q
Fibre requirements: pregnancy
A
14-18: 25g/d
19-50: 28g/d
14
Q
Fibre requirements: lactation
A
14-18: 27g/d
19-50: 30g/d
15
Q
Water requirements: normal
A
2.1L/d
16
Q
Water requirements: pregnancy
A
2.3L/d
17
Q
Water requirements: lactation
A
2.6L/d
18
Q
The efficiency of calcium absorption ……… during pregnancy
A
Increases
19
Q
Calcium requirements: normal
A
1000mg/d
20
Q
Calcium requirements: pregnancy and lactation
A
14-18: 1300mg/d
19-50: 1000mg/d
21
Q
The foetus stores ………. in the liver for up to 6 months after birth
A
Iron
22
Q
Iron requirements: normal
A
18mg/day
23
Q
Iron requirements: pregnancy
A
27mg/d
24
Q
Iron requirements: lactation
A
14-18: 10mg/d
19-50: 9mg/d
25
Why is iodine important?
Affects baby’s brain and mental development
26
When did the mandatory iodin fortification of bread in Australia occur?
2009
27
Iodine requirements: normal
150 micrograms/d
28
Iodine requirement: pregnancy
220 micrograms/d
29
Iodine requirements: lactation
270 micrograms/d
30
Folic acid requirements: normal
400 micrograms/d
31
Folic acid requirements: pregnancy
600 micrograms/d
32
Folic acid requirements: lactation
500 micrograms/d
33
What is anencephaly?
A major part of the brain, skull and scalp is not formed
34
What is Spina bifida?
Vertebrate have one or multiple openings allowing exposure and protrusion of nervous tissue and damage to nerves
35
What decreased the incidence of anencephaly and Spina bifida?
- early diagnosis
- health education and protection programs
- fortification of bread
36
Accordance of women in pregnancy with national guidelines
- energy and fibre: low
- total and saturated fats: more
- carbohydrate and polyunsaturated fats: borderline low
37
What is gestational diabetes?
Diabetes first detected during pregnancy
38
What are the short term risks of gestational diabetes?
- pre-eclampsia
- infant macrosomia
- neonatal jaundice
- induces labour
- cesarean
39
What are the long-term risks of gestational diabetes?
- maternal type 2 diabetes
| - baby: type 2 diabetes in adulthood, obesity
40
What supplementation is recommended for pregnant women?
- iodine supplementation
- folic acid
- vitamin B12 for vegans
- iron for vegetarians, multiple pregnancies
- vitamin D
- calcium for those who avoid dairy
41
What are the contraindications during pregnancy?
- alcohol
- caffeine (<200mg/d)
- mercury in fish
42
What is high mercury exposure associated with?
Neurological development
43
Fish intake during pregnancy
- 150g billfish or shark once a fortnight
- 150g deep sea perch/ catfish once a week
- 2-3 serves of other fish per week
44
What are foods to avoid during pregnancy because of the risk of Listeria Monocytogenes? (5)
- soft cheese
- soft serve ice cream
- pre-cooked/prepared and eaten cold foods
- pre-packaged fruit and veg
- undercooked meat
- raw seafood
- unpasteurised foods
45
What are foods to avoid during pregnancy because of the risk of salmonella?
- undercooked meat, chicken, eggs
46
What are the foods to avoid during pregnancy because of the risk of campylobacter jejuni?
- raw milk
| - undercooked poultry
47
What is a functional food? (3)
1. Is, or appears to be similar to a conventional food
2. Is part of a standard diet and is consumed on a regular basis in normal quantities
3. Has proven health benefits that reduce the risk of specific chronic diseases or beneficially affect target functions beyond its basic nutritional value
48
What are the key strategies of the Delphi method? (4)
1. Structured information flow
2. Feedback given to participants
3. Iteration is ceased when a consensus or saturation is reached
4. Anonymity for the patient
49
What is the WHO 2025 target for breastfeeding?
Increase rates of exclusive breastfeeding in the first 6 months from 40 to 50%
50
What is the functional food for infants?
Breastmilk
51
The components of breastmilk are either:
- synthesised by lactocytes in the breast from maternal substrates in the blood
- selectively and actively transported from the maternal blood through lactocytes to the milk
52
What does breast milk contain in general?
- protein, fat, carbs, vitamins and minerals
| - bioactive molecules: digestive enzymes, growth factors, peptide and steroid hormones
53
Fat content of breast milk is dependent of........
Maternal diet
54
What types of fats does breast milk contain? (5)
1. A core of triacylglycerols (98%)
2. Phospholipids
3. Sterols
4. Sterol esters
5. FFAs
55
The milk fat globule membrane (MFGM) is........
A complex tri-layer structure composed of phospholipids and cholesterol with incorporated proteins and glycoproteins that support the education and development of the infants immune system
56
Saturates long chain fatty acids (LCFA) .......
Are in high concentrations in BM - palmitic (20%) and stearin (8%)
57
What are the long chain polyunsaturated fatty acids in BM?
- omega 3 and 6
- decosahexonic acid (DHA) and eicosapentanoic acid (EPA) : retinal and brain development
- arachidonic acid (AA) : important in biological membranes and nervous system
58
What should you do to introduce solid foods? (4)
1. Protein and iron rich foods should be introduced first
2. A variety of foods are required for good nutrition and to help the infant accept a range of flavours
3. Texture should be suitable
4. No added salt, sugar or honey
59
What does food standard 2.9.1 outline?
- legally binding and general compositional requirements
- legally binding labelling and packaging requirements
- guidelines that are not legally binding
60
What does standard 2.9.2 do?
- compositional requirements for food for infants
- labelling of foods
- claims about vitamins and minerals
61
Presence of a vitamins must be supported by ..... of RDI
10%
62
A good source of vitamins must be supported by ....... presence
25% presence
63
Breastfeeding alone meets the requirements for the first ..... months of life
6
64
Human milk oligosaccarides are.....
Complex carbohydrates found in BM that can range from 3-10 monosaccharides
65
HMOs are the ..... largest solid component in BM
3rd
66
What are the roles of HMO? (4)
- act as a prebiotic, promoting intestinal growth of beneficial bacteria
- inhibit binding of enteric bacteria and viruses to the gut epithelium
- provide sialic acid as a potentially essential nutrient for brain development and cognition
- at least 1 HMO associated with reduced NEC
67
What are the 3 types of proteins in BM?
1. Caesins
2. Whey protein (water-soluble)
3. Milk fat globule proteins
68
BM ratio of caesins:whey protein
- colostrum: 10:90
- mature milk: 40:60
- later stages of lactation: 50:50
69
What are important whey proteins?
- lactoferrin: primary defence against microbial and viral infections (binds to membranes, competes with iron)
- secretory IgA: boosts immune defence of infant
- alpha- lactalbumin: matches AA requirements of an infant
