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Transcript of DIET Management for Lactating Women Auto Saved]
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DIET MANAGEMENT FOR
LACTATING WOMEN
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WHAT IS LACTATION?
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LACTATION describes the secretion of milk from
the mammary glands, the process of providing
that milk to the young, and the period of time
that a mother lactates to feed her young.
The process occurs in all female mammals, and
in humans it is commonly referred to as
breastfeeding.
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When the baby sucks its mother's breast, a hormone called
oxytocin compels the milk to flow from the alveoli, through the
ducts (milk canals) into the sacs (milk pools) behind the areola
and then into the baby's mouth.
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ADVANTAGES OF LACTATION:
Nutritionally superior to any alternative
Bacteriologically safe and always fresh
Contain anti infection and immune cells
Breastfed babies are less likely to be overfed
Promotes good jaw and tooth development
Costless
Convenient
Promotes symbiotic bond to mother and child
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Milk production is affected by the frequency of
sucking
Milk volume is affected by maternal hydration
Milk composition by the mothers nutritionaladequacy(fatty acid, selenium, iodine, water
soluble vitamins)
550-1200mL per day is produced and on theaverage around 750mL-850mL per day
For every 100mL produced it needs 85 kcal
expenditure
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ADEQUATE DIET
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The lactating mother also has some special
nutrition concern
She should continue to eat a balanced diet with
the higher number servings from the food pyramid
This is approximate increase of 500kcal per day
and an increase of 15-20 grams of protein per day
(also promotes healing process, regeneration ofnew cells caused by surgical incisions)
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CASE
A 28 year old lactating mother, who stands49 and weighs 52 kg just gave birth a monthago. Her weight before pregnancy was 40kg. Sheis currently working as a part time barista. Sheworks 5x a week and 8 hours a day. She does asedentary activity at work.
BMI =25
DBW =40 kg
TER=1300 kcal +500kcal(ifbreastfeeding)=1800kcal
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(1800kcal) (290) (70) (40)
Food No. ofexchange
CHO CHON Fats Energy B L D Sn
Veg., ListI-A
2 3 1 - 16 0 1 1 0
Veg., ListI-B
1 3 1 - 16 0 1 0 0
Fruit, List II 4 45 - - 180 1 1 1 1
Milk, ListIII
1 12 8 10 170 0 1 0 0
Sugar, ListVII
6 32.5 - - 130 2 2 1 1
Rice, ListIV
8 184 16 - 800 3 3 2 0
Meat- Lowfat
3 - 28 3.5 143.5 1 1 1 0
Mediumfat
2 - 16 12 172 1 1 0 0
Fat 3 - - 15 135 1 2 0 0
TOTAL 279.5 70 40.5 1762.5
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LUNCH
No. of foodexchange
Sample Menu Householdmeasures
Rice
Sugar
Meat-MF
LF
Veg A
Veg B
Fat
FruitMilk
3
2
1
1
1
1
1
1
11
Cooked rice
Yema
Beef flank soup
w/ Dried beans
and malunggayleaves
Carrots w/
Mayo dip
Oil
StrawberryMilk
1 cup
2 pcs.( 5x 1-
cm)1 slice matchbox
( 5x3- x 1-
cm)
1/3 cup
cup
cup
1 tsp.
1 tsp.
cup cup
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RECOMMENDED MICRONUTRIENT INTAKE
OF LACTATING WOMENMicronutrients R NI
Vitamin A 900ugRE/dayVitamin D 5ugRE/day
VitaminE 16mg/day
Vitamink 51mg/day
Vitamin C- 1st 6mos. 105mg/day
Thiamin 1.5mg/day
Riboflavin 1.7mg/dayNiacin 17mg/day
Vitamin B6 2mg/day
Folate 500mg/day
Vitamin B12 2.8mg/day
Calcium 500mg/day
Magn
esium 250
mg/day
Phosphorus 700mg/day
Iron 30mg/day
Iodine 200ug/day
Manganese 2.6mg/day
Zinc 11.5mg/day
Fluoride 2.5mg/day
Selenium 0mg/day
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CARE ASSESSMENT FOR LACTATINGMOTHER
Meal Prepared Nutrients found Rationale NutritionIntervention
Beef flank soup
w/ Dried beans
and malunggay
leaves
Carrots w/
mayo dipStrawberry
milk
-Selenium, zinc,phosphorus,
potassium,
-Iron,
phosphorus,
magnesium, folic
acid,
-Iron,
manganese,
calcium
-Vit. A, C
-Vit.E-Vit. C.
-Zinc, Calcium,
Selenium,
phosphorus,
magnesium, folic
acid,
-for woundhealing and
improves iron
absorption.
Antioxidants.
Resistance
against infection.
For enhance milk
production.
-For formation of
bothWBC and
RBC.-For heme
formation,
antibody
production
- Discuss to themother the
benefits and
advantages of
these foods and
advice her to at
least follow this
meal plan, for it
is beneficial to
both of them.
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QUESTION FOR DISCUSSION:
1.What nutritional advice is recommended for a
healthy lactation?