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NUR360 > Newborn Nutrition & Feeding > Flashcards

Newborn Nutrition & Feeding Flashcards

1
Q

What is breastmilk made up of?

A
  • immune factors
  • growth factors
  • proteins
  • digestive enzymes
  • fats
  • carbohydrates
  • vitamins (A, B complex, C, D, E, K)
  • minerals
  • 87% water
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2
Q

What are some benefits of breastfeeding for the infant?

A
  • easily digested and absorbed
  • laxative effect
  • transfer of antibodies and immune factors
  • enhanced maturation of GI tract
  • neurodevelopmental advantage
  • analgesic effect
  • better facial, oral and speech development (through act of breastfeeding)
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3
Q

What are some risks of not breastfeeding?

A
  • GI or respiratory tract infections
  • reduced immune protection
  • high cholesterol (atherosclerosis later)
  • celiac disease
  • crohn’s disease
  • obesity
  • type 1 and 2 diabetes
  • lower cognitive functioning
    etc.
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4
Q

How does breastfeeding benefit the birth parent?

A
  • decreased risk of cancer (ovarian, uterine, breast), RA, type 2 DM, hypertension
  • convenient and less expensive
  • promotes uterine involution and return to pre-pregnancy weight
  • bonding, foster attachment
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5
Q

What are some options for families with transgender parent, adoption or surrogacy?

A
  • chest feeding
  • tube feeding
  • induced lactation
  • donor milk
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6
Q

Contraindications to breastfeeding?

A
  • chemotherapy
  • active TB or varicella
  • HIV
  • herpes lesions on breast
  • substance abuse
  • select medications
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7
Q

Galactosemia

A

very rare condition in which infant is unable to have breastmilk

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8
Q

What are the recommendations on breastfeeding?

A
  1. exclusive breastfeeding for the first 6 months
  2. introduce complementary foods at 6 months
  3. Continue for up to 2 years and beyond
  4. On demand
  5. Baby led
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9
Q

What is the Baby Friendly Hospital Initiative (BFHI)?

A

Launched by WHO and UNICEF in 1991 to promote, protect and support breastfeeding

  • remove barriers
  • provide training to health care workers
  • promote an international standard
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10
Q

Explain BFHI’s baby friendly designation

A
  • free or low cost substitutes not accepted
  • feeding bottles and teats not accepted
  • successful implementation of the 10 steps
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11
Q

10 Steps to Successful Breastfeeding

A
  1. Written BF policy for staff
  2. Train staff in skills
  3. Inform clients about benefits and management
  4. Help clients initiate BF within half an hour of birth
  5. Show clients how to BF and maintain lactation
  6. Give breastmilk only, unless medically indicated
  7. Practice “rooming in”
  8. Encourage BF on demand
  9. Give no pacifiers or artificial nipples
  10. BF support groups after discharge
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12
Q

Lactogenesis

A

Synthesis of breast milk occurs in 3 stages:

  1. Lactogenesis I - Differentiation
  2. Lactogenesis II - Activation
  3. Lactogenesis III - Maintenance
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13
Q

Lactogenesis I - Differentiation

A

Prolactin stimulates cell differentiation so that breast will be able to produce milk

  • occurs mid pregnancy
  • progesterone inhibits the onset of copious milk secretion
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14
Q

Colostrum

A
  • available at birth up to 2-3 days postpartum
  • thick, clear to yellowish
  • lower in fat and sugar than mature milk
  • high in protein and minerals
  • contains IgA
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15
Q

Lactogenesis II - Activation

A

Transition from colostrum to mature milk

  • caused by changes in hormones after birth of placenta
  • decrease in progesterone, estrogen and placental lactogen
  • increase in oxytocin and prolactin
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16
Q

Transitional Milk

A
  • 2-5 days to 2 weeks postpartum
  • less yellow
  • dramatic increase in volume
  • higher fat, lactose and calories
  • less protein
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17
Q

Lactogenesis III - Maintenance

A

Establishment of mature milk

  • supply and demand: effective removal of milk
  • whiter, thinner than transitional milk
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18
Q

Mature Milk

A

Fore milk (watery) + Hind milk (creamier) gradient

*important that infant gets both - keep baby on one side under hind milk comes in

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19
Q

Fore milk

A

bluish-white
low fat
high water content

20
Q

Hind milk

A

creamy
high fat and calories
satisfies hunger and promotes weight gain

(stools have seedy appearance)

21
Q

Stimulating Milk Production

A

Suckling on the breast causes hormones to be released:

  1. prolactin (anterior pituitary) –> alveoli in breast to make milk
  2. Oxytocin (posterior pituitary) –> contract muscle cells around alveoli and caused “let down” of milk into ducts
22
Q

Positioning of successful latch

A
  • the baby uses the tongue and lower jaw to milk the breast
  • areola is covered
  • tip of nipple should be at the back of baby’s mouth
  • baby’s tongue is over gum line
23
Q

What factors stimulate milk production?

A
  • baby cry
  • thinking about baby
  • preparing to breastfeed
  • being the usual time the baby feeds
24
Q

What factors inhibit milk production?

A
  • fear
  • pain
  • embarrassment
  • anxiety
  • breast surgery
25
Q

Skin to Skin (how does it help breastfeeding?)

A

For baby:

  • self latching
  • improved thermo and cardiovascular regulation
  • reduce crying

For mother:

  • increased oxytocin and prolactin (more milk!)
  • promote bonding
26
Q

Early feeding cues

A
  • rooting
  • lip smacking
  • light sleep
  • fussiness
27
Q

Ideal state for feeding

A

Quiet alert

28
Q

Late feeding cues

A

Crying

29
Q

Breastfeeding Positions

A
  1. Crosscradle (mom holds baby across abdomen towards right breast with left hand)
  2. Cradle (mom holds baby across abdomen towards right breast with right arm)
  3. Football/clutch (mom holds baby to the side towards left breast with left arm
  4. Sidelying (mom is turned on her side)
30
Q

Principles of Latching

A

a. position fingers in c shape or u shape to match baby’s mouth
b. tummy to tummy
c. nose to nipple
d. stimulate rooting reflex
e. wait for wide open mouth
f. bring baby to breast

31
Q

Latch Assessment

A
  1. Asymmetry
  2. Wide open mouth
  3. Lips visible and flanged outward
  4. Much of lower part of areola covered by mouth
  5. Tongue over lower gum line
  6. No pain
  7. No dimpling of cheek
  8. No clicking or smacking sounds
  9. Hands unclenched and relaxed
32
Q

Suck & Swallow Assessment

A

Chin moves, jaw glides in rhythmic motion
Rhythmic suck-swallow pattern
Audible or visible swallowing

33
Q

What is a typical sucking pattern?

A
  1. Short fast sucking to stimulate let down
  2. Sucking will slow down
  3. Baby pauses to swallow
34
Q

Nutritive vs. Non-nutritive Sucking

A

Non-nutritive does not involve milk transfer (2 sucks/sec)

Nutritive sucking involves milk transfer (1 suck/sec)

35
Q

Common errors associated with poor patching

A
  • mouth not wide open, not enough breast in mouth
  • chin not into the breast (wrong angle)
  • lips not visible
36
Q

Nipple Assessment

A

Everted
Flat
Inverted

37
Q

How often should baby be fed?

A

Feed on demand, minimum q3h
8-12 feedings/day
Growth spurt at 2nd day, 10 days, 3 weeks, 6 weeks, 3 months and 4-6 months (cluster feeding)

38
Q

Client’s signs of milk transfer

A

softening of breast

39
Q

Signs of Milk Ejection Reflex

A
  • thirst
  • drowsiness
  • milk leakage from opposite breast
  • uterine cramping
  • increased lochial flow
40
Q

Baby’s signs of milk transfer

A
  • relaxed arms and hands
  • sustained rhythmic suck-swallow patterns
  • weight gain
  • elimination pattern
  • absence of hunger cues
41
Q

What is the expected elimination pattern?

A 
1 wet & 1 stool on day 1
2 wet & 1-2 stools on day 2
3 wet & 3 stools on day 3
4 wet & 3 or more stools on day 4
consistently 6 of more wet & 3 or more stools after day 5
42
Q

Baby loses how much weight in the first 3-5 days after birth?

A

Less than 10%

43
Q

How does stool change?

A

Meconium
Transitional
Yellow, soft, seedy (day 5!)

44
Q

What is baby’s pattern of weight gain?

A

Return to birth weight by week 2

Weight gain of 4-8 ounces per week until baby doubles birth weight

45
Q

Problems that might interfere with breastfeeding

A
  1. impact of medical interventions
  2. sore nipples
  3. engorgement
  4. mastitis (breast infection)

NUR360 (13 decks)

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