DIET Management for Lactating Women Auto Saved]

8/8/2019 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?

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