breast feeding

types of breast milk
Colostrums:
* produced for the first 3-4 postpartum days
* high level of antibodies, proteins, minerals and fat-soluble vitamins.
*low in sugar and fat easy to digest
*rich in immunoglobulin protect GI of infant from infection establish normal intestinal flora in intestine speed passage of meconium


Transitional:
*comes in the period between colostrums and mature milk, which is about 10days-2weeks.
*composition of milk changes, lactose, fat and calories increase.

Mature milk:
*similar to skim milk(somewhat bluish)
*contains about 22.5kcal and is just right to meet infant.
component of breast milk
Enzymes:aid digestion
Lipase helps infant to digest fat.
Fluoride:
Needed to development of tooth enamel
Immunoglobulin:
Protection from several bacterial and viral disease, especially those of respiratory and GI tracts.
Lactoferrin:
Controlling bacterial growth in GI tract.

IgA, an immunoglobulin:
present in colostrum and breast milk, protect against development of many allergies.
Immunoglobulin to the poliomyelitis virus also present in women who have a passive immunity to the virus.
Some substance :
has growth-promoting activity.
Note:
human milk density 1.03g/ml

preparation for breastfeeding
Preparing the breast:
flat or inverted nipples can be treated during pregnancy but interventions can begin after birth
Flat : rolled between mother fingers before feeding to help them become erect infant can grasp easily.
Hoffman exercises:starts after infant born.
fingers are placed on the areola and gently pulled apart to stretch the tissue.this helps release adhesion that may cause the nipple to be inverted.

Other preparation for breastfeeding:
preparation for the mother include voiding, washing her hands, and assuming a comfortable position
Frequency and length of feeding: