Life Cycle Nutrition: Lactation

Feeding a baby only breast milk for the first 6 months of life

Foods introduced alongside breast milk, usually starting around 6 months of age.

Introduction of foods with iron, which begins when babies are around 6 months old.

Cow's milk should not be given until after 1 year of age.

Exclusive breastfeeding duration (only breast milk).

Breastfeeding is the best way to feed infants; it is not just a lifestyle choice but a vital public health issue.

Breastfeeding ability is a learned skill, requiring education and support.

Infant nutrition is considered a public health concern, emphasizing its importance.

Nutrients present in small amounts in breast milk are absorbed very efficiently by the infant's body. This is because the milk contains special proteins that enhance absorption. For example, iron is present at low concentrations, but specialized proteins in milk facilitate its uptake.

Breast milk contains immune-protective proteins, such as antibacterial and antiviral proteins, which protect the infant from infections.

Breast milk contains antibodies specifically designed by the mother's immune system to target pathogens prevalent in the baby's environment. These antibodies offer targeted protection.

Breast milk contains significant amounts of non-digestible carbohydrates that act as food for beneficial bacteria in the infant's gut, promoting a healthy gut microbiome.

Breast milk contains hundreds, perhaps thousands, of bioactive peptides and molecules with currently unknown functions. These substances contribute to the complexity and benefits of breast milk.

Although breast milk is generally ideal, it contains relatively low levels of vitamin D compared to current recommendations. Supplementation is often needed.

Breast milk contains sufficient iron to meet the infant's needs for the first approximately six months, but additional sources of iron should be introduced after that.

Ensuring successful breastfeeding requires a coordinated effort among health care providers, including education and training for doctors, nurses, and lactation consultants.

Breastfeeding provides numerous health benefits for infants, including reduced risk of respiratory, gastrointestinal, and ear infections, as well as lower chances of SIDS, obesity, food allergies, and certain autoimmune diseases.

Human breast milk adapts to the infant's needs, changing composition and volume throughout the day, within a feeding, and over time. It provides a unique mix of nutrients and immune factors tailored for infant growth and development.

The first milk produced after birth, rich in immune factors, providing essential protection for the newborn's developing immune system.

Within a feeding, breast milk changes from watery 'foremilk' (high volume/lactose) to fatty 'hindmilk' (high fat). Foremilk quenches thirst, while hindmilk signals satiety and provides concentrated nutrients.

Encouraging infants to sleep on their backs has significantly reduced SIDS rates, contributing to safer sleep environments for babies.

The decline in SIDS rates over the past decades is attributed to several factors, including the Back to Sleep campaign, increased breastfeeding rates, and a decrease in smoking during pregnancy and in the home.

Increased breastfeeding rates are linked to a reduced risk of SIDS, contributing to improved infant health and safety.

Secondhand smoke exposure is a significant risk factor for SIDS, highlighting the importance of smoke-free environments for babies.

Starting with pureed foods and gradually increasing texture as the infant develops head control and hand-eye coordination for grabbing.

Promote the use of open cups and self-feeding, allowing infants to explore and learn with their hands.

Introduce whole cow's milk after one year of age, weaning from breast milk or formula.

Never feed honey to infants due to the risk of botulism, a serious illness.

Refrain from feeding infants sweets, including desserts and sugary drinks, as this can lead to dental problems and unhealthy eating habits.

The overuse of antibiotics and increasing cleanliness can cause the immune system to overreact to harmless substances like food proteins, leading to allergies.

The ability of the immune system to recognize and tolerate harmless food proteins, preventing allergic reactions.

A treatment method where small, gradually increasing amounts of an allergen are given to build tolerance and prevent allergic reactions.

Allergies involve the immune system, leading to reactions like hives or anaphylaxis. Intolerances are reactions without immune involvement, like digestive discomfort.

Food dyes may be linked to ADHD symptoms, but not food allergies. This is an example of food intolerance.

Tooth decay caused by prolonged exposure to sugary liquids in a bottle, especially at night, leading to erosion of enamel and potentially impacting jaw development and teeth alignment.

Introducing new foods to infants one at a time, every few days to observe for allergic reactions.

Allergic reactions in infants are common with foods such as egg white, soy, milk, and citrus fruit.

Food allergies are triggered by proteins or protein fragments that pass through the intestinal lining, initiating an immune response.

A severe allergic reaction characterized by airway constriction and a sudden drop in blood pressure (anaphylactic shock), requiring immediate epinephrine treatment.

Food allergies affect 3-5% of children and 1% of adults, with peanut, tree nuts, fish/shellfish, egg, milk, soy, and wheat being the most common culprits for anaphylaxis.

These ingredients can disrupt cues regarding food, leading to potential overconsumption and unhealthy eating habits.

While food allergies are more common in children, they still affect 7.7% of adults, mainly due to a persistent reaction to previously identified allergens.

After a 'wash-out' period of 1-2 months, a food suspected of causing an allergic reaction can be reintroduced cautiously, especially if there is a family history.

Many infants outgrow food allergies in early childhood, but ongoing allergies require strict avoidance of the triggering food.

The first year of life is when a baby grows at the fastest rate compared to any other stage of life.

Infants require significantly higher energy and certain nutrients per kilogram of body weight compared to adults.

Breast milk or iron-fortified formula is the primary food source for the first year of life.

Newborns receive a vitamin K injection at birth to help with blood clotting, as their gut bacteria haven't fully developed.

Infants are more prone to dehydration due to their higher water content and immature kidneys.

No solid foods should be given to infants before 6 months of age, as they are not developmentally ready and it can increase allergy risk.

Iron-rich foods like cereals, meats, and fruits should be gradually introduced after 6 months, as the infant's iron stores deplete.

Juice should never be given from a bottle, as it can cause dental problems and doesn't provide the necessary nutrients.

The first year of life is when a baby experiences the most rapid growth compared to any other stage of life.

Newborns receive a vitamin K injection at birth to help with blood clotting as their gut bacteria haven't fully developed.

Juice, especially from a bottle, is not recommended for infants as it can lead to dental problems and doesn't offer the necessary nutrients.

Introduce whole cow's milk after one year of age, weaning from breast milk or formula.

Never feed honey to infants due to the risk of botulism, a serious illness.

Refrain from feeding infants sweets, including desserts and sugary drinks, as this can lead to dental problems and unhealthy eating habits.

Introducing new foods one at a time, every few days, helps identify potential allergic reactions in infants.

Egg white, soy, milk, and citrus fruit are common allergens for infants.