can even change day to day. For example water content may increase during times of hot weather and baby sickness to provide extra hydration. . .
Breast feeding The Infant should be put to breast within half an hour after normal delivery and within hours after caesarean sections. Prelacteal foods like honey, distilled water, glucose should not be given. a) Colostrum During the first two or three days after delivery, thick and yellowish fluid is secreted from the mammary gland. This differs from the regular milk and is called ‘‘colostrum’’.
It is secreted in small quantity of about - ml which is rich in protein. Colostrum is the first immunization to the infant. It contains an interferon like substance which possesses strong antiviral activity. Colostrum contains B12 binding protein which renders B12 unavailable for the growth of E.
coli and other bacteria. It also contains antibodies against viral diseases such as smallpox, polio, measles and influenza. Enzymes like lysozyme, peroxidase and xanthine oxidize that promote cell malnutrition are found to be more in colostrum. Colostrum contains large quantities of protective substances and enhances the development and maturation of the baby’s gastrointestinal track.
Colostrum helps a baby pass his or her first stool. Breastfeeding can actually reduce baby’s risk of disease later in life including type and diabetes, Hodgkin’s disease, leukaemia, obesity, high blood pressure, high cholesterol levels, ulcerative colitis, asthma, eczema and also lowers risk for sudden infant death syndrome (SIDS) UNIT. - - Nutrition in pregnancy, lactation and infancy a) Nutritional benefits The composition of human milk is best suited to the infants and provide nutrients in easily digestible and bioavailable form. i.
Carbohydrate Human milk is the sweetest milk due to the high amount of lactose. Lactose which is present in higher levels in human milk facilitates the absorption of magnesium and calcium and favours amino acid absorption and nitrogen retention. ii. Protein Human milk contains .
g percent protein. Human milk has % casein and % whey proteins which constitutes lactalbumin and lactoferrin. Lactalbumin has an amino acid pattern that