IBCLC EXAM: Nutrition and Biochemistry
What changes to the components in breastmilk occur over time? - ANS-Increase: water,
fat, energy, casein, serotonin, lysozyme
Decrease: protein (casein increases), zinc, calcium, LC-PUFAs (specifically between
6-12 months)
What is one of the major benefits of colostrum, other than nutrient value? -
ANS-Protective:
-coats gut to prevent adherence of pathogens
-promotes gut closure
Protein dense
Colostrum contains... - ANS--IgA
-white cells
-lactoferrin
-growth factors with 21 antioxidants
etc.
In comparison to mature milk, colostrum is: - ANS-Lower in:
-lactose
-fat
-water
-water soluble vitamins
Higher in Immunoglobulins and proteins, specifically...
-IgA
-vitamins A+E
-carotenoids
-protein
-sodium
-zinc
-chloride
-potassium
, Whey and casein ratios change throughout lactation, what would you expect in early
lactation? - ANS--more whey than casein in early lactation (90:10)
-almost equal quantities of both by the time mature milk is created (60:40)
-equal quantities by late lactation (50:50)
One type of whey protein is alpha-lactalbumin, what does it do? - ANS--bind pathogens
-kill cancer cells
-prevents infection
What does the whey protein, lactoferrin do? - ANS--transports iron and helps it become
absorbed
-competes with bacteria to bind iron
-antibacterial
-essential growth factor for lymphocytes
-promotes growth of lactobacilli (good bacteria)
What purpose do carbohydrates serve in breastmilk? - ANS--primary source of calories
-provides 40% of energy needs
-lactose is main carbohydrate
What does lactose do? - ANS--essential for brain development
-produces steady release of glucose
-lactose is the primary carbohydrate, least variable, most consistent
What is bifidus factor - ANS--type of carbohydrate, several oligosacchardies together
-helps to create an acidic environment where pathogen growth is deterred
What to know about fat in breastmilk... - ANS--most variable component, somewhat
affected by maternal diet, but not as much as water soluble vitamins are
-approx 50% calories and 50% energy
-fat content directly related to fullness or emptiness of breast: as breast empties, fat
increases.
-fat levels vary from feeding to feeding, left to right breast, one day to the next
-smoking decreases fat level
What changes to the components in breastmilk occur over time? - ANS-Increase: water,
fat, energy, casein, serotonin, lysozyme
Decrease: protein (casein increases), zinc, calcium, LC-PUFAs (specifically between
6-12 months)
What is one of the major benefits of colostrum, other than nutrient value? -
ANS-Protective:
-coats gut to prevent adherence of pathogens
-promotes gut closure
Protein dense
Colostrum contains... - ANS--IgA
-white cells
-lactoferrin
-growth factors with 21 antioxidants
etc.
In comparison to mature milk, colostrum is: - ANS-Lower in:
-lactose
-fat
-water
-water soluble vitamins
Higher in Immunoglobulins and proteins, specifically...
-IgA
-vitamins A+E
-carotenoids
-protein
-sodium
-zinc
-chloride
-potassium
, Whey and casein ratios change throughout lactation, what would you expect in early
lactation? - ANS--more whey than casein in early lactation (90:10)
-almost equal quantities of both by the time mature milk is created (60:40)
-equal quantities by late lactation (50:50)
One type of whey protein is alpha-lactalbumin, what does it do? - ANS--bind pathogens
-kill cancer cells
-prevents infection
What does the whey protein, lactoferrin do? - ANS--transports iron and helps it become
absorbed
-competes with bacteria to bind iron
-antibacterial
-essential growth factor for lymphocytes
-promotes growth of lactobacilli (good bacteria)
What purpose do carbohydrates serve in breastmilk? - ANS--primary source of calories
-provides 40% of energy needs
-lactose is main carbohydrate
What does lactose do? - ANS--essential for brain development
-produces steady release of glucose
-lactose is the primary carbohydrate, least variable, most consistent
What is bifidus factor - ANS--type of carbohydrate, several oligosacchardies together
-helps to create an acidic environment where pathogen growth is deterred
What to know about fat in breastmilk... - ANS--most variable component, somewhat
affected by maternal diet, but not as much as water soluble vitamins are
-approx 50% calories and 50% energy
-fat content directly related to fullness or emptiness of breast: as breast empties, fat
increases.
-fat levels vary from feeding to feeding, left to right breast, one day to the next
-smoking decreases fat level
