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Nutritional Physiology > Infant & Pregnancy Nutrition > Flashcards

Infant & Pregnancy Nutrition Flashcards

1
Q

What does nutrition during pregnancy effect?

A

Maternal health
Infant health
Health of infant at adulthood

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2
Q

Recommended weight gain is dependent on………

A

Pre-pregnancy weight

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3
Q

What is the average pregnancy weight gain?

A

11kg

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4
Q

Too much weight gain:

A
  1. Increased risk of maternal gestational diabetes

2. Increase risk of baby cardiovascular issues/obesity in adulthood

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5
Q

Too little weight gain:

A

Inadequate nutrients for healthy growth and development

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6
Q

What are the energy requirements during pregnancy?

A

1st: no additional
2nd: additional 1400kJ/day
3rd: additional 1900kJ/day

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7
Q

What are the energy requirements during lactation?

A

Additional 2000-2100kJ/d

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8
Q

Protein requirements: normal

A

19-50: 0.75g/kg/d

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9
Q

Protein requirements: 2nd and 3rd trimester

A

14-18: 1.02g/kg/d

19-50: 1.00g/kg/d

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10
Q

Protein: lactation

A

14-50: 1.1g/kg/d

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11
Q

What are the essential fatty acids?

A 
Linoleic acid (omega 6)
Alpha linolenic acid (omega 3)
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12
Q

Fibre requirements: normal

A

25g/day

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13
Q

Fibre requirements: pregnancy

A

14-18: 25g/d

19-50: 28g/d

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14
Q

Fibre requirements: lactation

A

14-18: 27g/d

19-50: 30g/d

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15
Q

Water requirements: normal

A

2.1L/d

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16
Q

Water requirements: pregnancy

A

2.3L/d

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17
Q

Water requirements: lactation

A

2.6L/d

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18
Q

The efficiency of calcium absorption ……… during pregnancy

A

Increases

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19
Q

Calcium requirements: normal

A

1000mg/d

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20
Q

Calcium requirements: pregnancy and lactation

A

14-18: 1300mg/d

19-50: 1000mg/d

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21
Q

The foetus stores ………. in the liver for up to 6 months after birth

A

Iron

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22
Q

Iron requirements: normal

A

18mg/day

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23
Q

Iron requirements: pregnancy

A

27mg/d

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24
Q

Iron requirements: lactation

A

14-18: 10mg/d

19-50: 9mg/d

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25
Q

Why is iodine important?

A

Affects baby’s brain and mental development

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26
Q

When did the mandatory iodin fortification of bread in Australia occur?

A

2009

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27
Q

Iodine requirements: normal

A

150 micrograms/d

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28
Q

Iodine requirement: pregnancy

A

220 micrograms/d

29
Q

Iodine requirements: lactation

A

270 micrograms/d

30
Q

Folic acid requirements: normal

A

400 micrograms/d

31
Q

Folic acid requirements: pregnancy

A

600 micrograms/d

32
Q

Folic acid requirements: lactation

A

500 micrograms/d

33
Q

What is anencephaly?

A

A major part of the brain, skull and scalp is not formed

34
Q

What is Spina bifida?

A

Vertebrate have one or multiple openings allowing exposure and protrusion of nervous tissue and damage to nerves

35
Q

What decreased the incidence of anencephaly and Spina bifida?

A
  • early diagnosis
  • health education and protection programs
  • fortification of bread
36
Q

Accordance of women in pregnancy with national guidelines

A
  • energy and fibre: low
  • total and saturated fats: more
  • carbohydrate and polyunsaturated fats: borderline low
37
Q

What is gestational diabetes?

A

Diabetes first detected during pregnancy

38
Q

What are the short term risks of gestational diabetes?

A
  • pre-eclampsia
  • infant macrosomia
  • neonatal jaundice
  • induces labour
  • cesarean
39
Q

What are the long-term risks of gestational diabetes?

A
  • maternal type 2 diabetes

- baby: type 2 diabetes in adulthood, obesity

40
Q

What supplementation is recommended for pregnant women?

A
  • iodine supplementation
  • folic acid
  • vitamin B12 for vegans
  • iron for vegetarians, multiple pregnancies
  • vitamin D
  • calcium for those who avoid dairy
41
Q

What are the contraindications during pregnancy?

A
  • alcohol
  • caffeine (<200mg/d)
  • mercury in fish
42
Q

What is high mercury exposure associated with?

A

Neurological development

43
Q

Fish intake during pregnancy

A
  • 150g billfish or shark once a fortnight
  • 150g deep sea perch/ catfish once a week
  • 2-3 serves of other fish per week
44
Q

What are foods to avoid during pregnancy because of the risk of Listeria Monocytogenes? (5)

A
  • 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
Q

What are foods to avoid during pregnancy because of the risk of salmonella?

A
  • undercooked meat, chicken, eggs
46
Q

What are the foods to avoid during pregnancy because of the risk of campylobacter jejuni?

A
  • raw milk

- undercooked poultry

47
Q

What is a functional food? (3)

A
  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
Q

What are the key strategies of the Delphi method? (4)

A
  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
Q

What is the WHO 2025 target for breastfeeding?

A

Increase rates of exclusive breastfeeding in the first 6 months from 40 to 50%

50
Q

What is the functional food for infants?

A

Breastmilk

51
Q

The components of breastmilk are either:

A
  • 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
Q

What does breast milk contain in general?

A
  • protein, fat, carbs, vitamins and minerals

- bioactive molecules: digestive enzymes, growth factors, peptide and steroid hormones

53
Q

Fat content of breast milk is dependent of……..

A

Maternal diet

54
Q

What types of fats does breast milk contain? (5)

A
  1. A core of triacylglycerols (98%)
  2. Phospholipids
  3. Sterols
  4. Sterol esters
  5. FFAs
55
Q

The milk fat globule membrane (MFGM) is……..

A

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
Q

Saturates long chain fatty acids (LCFA) …….

A

Are in high concentrations in BM - palmitic (20%) and stearin (8%)

57
Q

What are the long chain polyunsaturated fatty acids in BM?

A
  • 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
Q

What should you do to introduce solid foods? (4)

A
  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
Q

What does food standard 2.9.1 outline?

A
  • legally binding and general compositional requirements
  • legally binding labelling and packaging requirements
  • guidelines that are not legally binding
60
Q

What does standard 2.9.2 do?

A
  • compositional requirements for food for infants
  • labelling of foods
  • claims about vitamins and minerals
61
Q

Presence of a vitamins must be supported by ….. of RDI

A

10%

62
Q

A good source of vitamins must be supported by ……. presence

A

25% presence

63
Q

Breastfeeding alone meets the requirements for the first ….. months of life

A

6

64
Q

Human milk oligosaccarides are…..

A

Complex carbohydrates found in BM that can range from 3-10 monosaccharides

65
Q

HMOs are the ….. largest solid component in BM

A

3rd

66
Q

What are the roles of HMO? (4)

A
  • 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
Q

What are the 3 types of proteins in BM?

A
  1. Caesins
  2. Whey protein (water-soluble)
  3. Milk fat globule proteins
68
Q

BM ratio of caesins:whey protein

A
  • colostrum: 10:90
  • mature milk: 40:60
  • later stages of lactation: 50:50
69
Q

What are important whey proteins?

A
  • 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

Nutritional Physiology (13 decks)

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