Types of Breast milk Simplified in hindi
Video taken from the channel: The NURSING EDUCATION
Fatty Acids and Fat-Soluble Vitamins in Breast Milk Ardythe Morrow
Video taken from the channel: Nestlé Nutrition Institute
Biochemistry of Human Milk Part 1
Video taken from the channel: Merav Efrat
Breastfeeding Guide (Part-2) Composition of Breast Milk
Video taken from the channel: Virtue Baby Dr Nitika Sobti
The powerful composition of breast milk
Video taken from the channel: Institute NaturScience
Biochemistry of Human Milk
Video taken from the channel: Merav Efrat
The science of milk Jonathan J. O’Sullivan
Video taken from the channel: TED-Ed
Breast milk is primarily composed of water, carbohydrates, lipids, and proteins. Each of these nutrients plays a role in contributing to infant growth and development. These include immune-boosting white blood cells, as well as stem cells, which may help organs develop and heal. 2. More than 1,000 proteins 3 that help your baby grow and develop, activate her immune system, and develop and protect neurons in her brain.
All that breast milk protein is made up of amino acids. The composition of breast milk can change during a single session of breastfeeding as well as during the whole period of a several months of breastfeeding, being perfectly adapted to the nutritional requirements of the baby. Table of Contents [ show]. The approximate composition of breast milk is 87% water, 7% lactose, 4% fat, and 1% protein. The fat and lactose (a type of carb/sugar) provide most of the energy in breast milk.
And that is exactly what baby needs! Also, a ton of other molecules make breast milk more than just about nutrition. The macronutrient (ie overall fat, protein and carbohydrate) composition of breastmilk is robust even across different populations of women despite variations in maternal nutritional status.
2 The average macronutrient composition of breastmilk is approximately 1.2 g/dL for protein, 3.6 g/dL for fat, and 7.4 g/dL for lactose (the main carbohydrate in breastmilk). 3 The. Breast milk contains complex proteins, lipids, carbohydrates and other biologically active components. The composition changes over a single feed as well as over the period of lactation. During the first few days after delivery, the mother produces colostrum.
This is a thin yellowish fluid that is the same fluid that sometimes leaks from the breasts during pregnancy. It is rich in protein and antibodies that provide passive immunity to the baby (the baby’s immune system is not fully. Race, age, parity, or diet do not greatly affect milk composition and there is no consistent compositional difference between milks from the two breasts unless one is infected. The principal proteins of human milk are a casein homologous to bovine beta-casein, alpha-lactalbumin, lactoferrin, immunoglobulin IgA, lysozyme, and serum albumin. Iron is 50 to 75 percent absorbed.
Vitamins and minerals in breast milk enjoy a higher bioavailability-that is, a greater percentage is absorbed. To compensate, more is added to formula, which makes it harder to digest. Digestive enzymes promote intestinal health.
Breast milk has the perfect combination of proteins, fats, vitamins, and carbohydrates. There is nothing better for the health of your baby. Leukocytes are living cells that are only found in breast milk.
They help fight infection. From colostrum that coats and seals your newborn’s stomach lining, to mature milk that helps your baby grow strong, each drop of your breast milk contains thousands of beneficial components, including: antibodies to protect against illnesses 2 hormones that promote bonding and regulate appetite 3.
List of related literature:
|from Human Nutrition E-Book|
|from Pediatric Bone: Biology and Diseases|
|from Mayes’ Midwifery E-Book: A Textbook for Midwives|
|from Broadribb’s Introductory Pediatric Nursing|
|from Obstetrics: Normal and Problem Pregnancies E-Book|
|from Knowledge of Self: A Collection of Wisdom on the Science of Everything in Life|
|from Conn’s Current Therapy 2010 E-Book: Expert Consult|
|from The Science of Paediatrics: MRCPCH Part 1 Mastercourse|
|from Nutrition: Science and Applications|