Infant And Child Nutrition

Front 1

Define nutrition:

Back 1

The science of food and how we use food in our bodies

Front 2

Name the six classes of nutrients

Back 2

Vitamins, minerals, carbohydrates, water, protein

Front 3

How many calories are in a gram of fat?

Back 3

9

Front 4

How many calories are in a gram of carbohydrate?

Back 4

4

Front 5

How many calories are in a gram of protein?

Back 5

4

Front 6

Name the function of fats.

Back 6

Protects vital organs, insulates.

Front 7

Differentiate between saturated fats and unsaturated fats.

Back 7

Unsaturated fats are liquid at room temperature and saturated fats are solid.

Front 8

Which types of foods contain saturated fats?

Back 8

Meats and dairy.

Front 9

True or false - a high HDL level decreases the risk of heart disease.

Back 9

True.

Front 10

What is the function of carbohydrates

Back 10

Energy

Front 11

What is the difference between simple and complex carbohydrates?

Back 11

Simple = sugar
Complex = starch and fiber

Front 12

What types of foods contribute to fiber in our diet?

Back 12

Fruits, vegetables, grains.

Front 13

Proteins are made up of?

Back 13

Amino Acids

Front 14

How is a complete protein different from an incomplete protein?

Back 14

Complete proteins have all the essential amino acids and usually come from meats. Incomplete proteins contain some essential amino acids and come from plants.

Front 15

What are the fat soluble vitamins?

Back 15

K A D E

Front 16

What are the water soluble vitamins?

Back 16

B C

Front 17

Is the amount of calcium the body will absorb related to the body's need for calcium?

Back 17

Yes.

Front 18

Which vitamin can increase the absorption of iron?

Back 18

Vitamin C

Front 19

Name two reasons why water is important

Back 19

It hydrates and transports, helps eliminate toxins.

Front 20

What is the purpose of the WIC program?

Back 20

to supplement nutrition food for pregnant women, infants, and children.

Front 21

What are the qualifications of the WIC program?

Back 21

Nutritional need and economic status

Front 22

What are the nutrients emphasized in the WIC program?

Back 22

Vitamins A and C, Calcium and Protein

Front 23

How does the placenta provide nutrition to the fetus?

Back 23

It takes them from the mother's blood and passes only the nutrients to the baby.

Front 24

Define critical periods.

Back 24

These are points of greater than average growth for different parts of the baby. Weeks 3-8 are critical because the growth of all the baby's major organs has begun.

Front 25

What is the distribution of weight gain during pregnancy?

Back 25

2-4 pounds in the first trimester, 1 pound per week thereafter.

Front 26

What are nutrients of concern during pregnancy?

Back 26

Complete proteins, Iron, and Folate.

Front 27

Explain the physiology of breastfeeding.

Back 27

The sucking infant stimulates the hypothalamus which releases oxytocin and prolactin.

Front 28

Define the effect of prolactin in breast milk production

Back 28

It produces milk

Front 29

Define the effect of oxytocin in breast milk production.

Back 29

It releases the milk.

Front 30

Define colostrum.

Back 30

It is the first milk released and produced late in pregnancy and for a week after pregnancy. It contains more water, protein, immune factors, minerals, vitamins, and less fat than regular breast milk.

Front 31

What is the benefit to the baby from colostrum?

Back 31

Huge benefit to the gastrointestinal tract by acting as a natural laxative. Also boosts the child's immune system.

Front 32

Explain the calorie requirements for breast feeding mothers.

Back 32

500 extra calories a day to make 25 oz of milk.

Front 33

What is the difference in the nutritional needs of a pregnant woman and a lactating mother?

Back 33

Nursing mothers need more carbs, fiber, and water.

Front 34

Explain proper positioning of infant for breastfeeding.

Back 34

cradle holds, side holds, lying down. The baby's body should be very close to it's mother's, lips should be curled out.

Front 35

Describe strategies for common lactation problems such as nipple soreness, engorgement, anxiety, breast infection.

Back 35

Don't give the baby pacifiers until they're good at latching, start with the least sore side, make sure they baby takes in as much of the dark part of the nipple as possible. Let your breasts air dry, change breast pads often, breastfeed often.

Front 36

Describe appropriate expression of milk and storage.

Back 36

Freeze it or put it in the fridge. Throw out what isn't taken from the bottle.

Front 37

Describe appropriate bowel and urinating routine of a breast fed baby.

Back 37

6 wet diapers in 24 hours, 2 dirty diapers in 24 hours.

Front 38

What supplements are recommended for a full term breast fed baby?

Back 38

Vitamin D (sunshine), flouride drops, and iron at 4 to 6 months.

Front 39

Describe circumstances or conditions of the mother when breast feeding should be discouraged.

Back 39

Drug use, certain diseases (cancer, HIV), a condition of the baby, environmental and lifestyle conditions, and if you don't want to breastfeed.

Front 40

Compare and contrast the carbohydrate, protein, and fat type and concentration in mature human breast milk to cow's milk and formula.

Back 40

The protein in cow's milk is too high and the carbs too low. Formulas are right in there.

Front 41

Describe how to evaluate the nutritional status of an infant.

Back 41

By weight and length.

Front 42

How much should an infant grow in a year?

Back 42

Their weight should double in the first five months and triple in a year. Their length should increase 50% in a year.

Front 43

Explain the infant supplementation recommendations.

Back 43

They begin at 4 to 6 months an include iron, vitamin D, and flouride.