Human Milk and Infant Formula

Human Milk and Infant Formula focuses on human milk and infant formula as the major sources of infant food. This book discusses the basic composition of human milk and explains the significant causes of variations in vitamins, minerals, and macronutrients. Comprised of nine chapters, this monograph starts with an overview of the benefits of breast-feeding with emphasis on the disease-fighting potential of mother's milk. This text then proceeds with a discussion of breast infections, contaminants of breast milk, allergic responses, and issues of drug use. Other chapters explore the formulation and processing of infant formula. This book discusses as well the emergence of milk banks that observe precautions in obtaining, storing, and pasteurizing human milk. The final chapter deals with the inability to digest lactose properly, which is commonly known as lactose intolerance. This monograph is a valuable resource for pediatricians, nutritionists, immunologists, as well as food technologists and chemists.

Preface Introduction Current Infant Feeding Practices Approach 1 Macronutrients and Energy Carbohydrates Fat Protein Energy Needs and Supply General Dietary Considerations 2 Vitamins Water-Soluble Vitamins Fat-Soluble Vitamins Processing Losses in Vitamin Content Vitamin Content of the Milk of Other Mammals Summary3 Minerals Calcium and Phosphorus Magnesium Iron Zinc Sodium, Potassium, and Chloride Trace Minerals Mineral Content of Goat's Milk Summary 4 Immune Factors Common Infectious Agents Immune Responses The Defenders Nonspecific Defenders Other Immune Factors Nutritional Status and Immune Response The Problem of Allergies Additives and Immunity Building Immune Factors into Infant Formula 5 Mammary Infections, Drugs, and Environmental Pollutants Mammary Infections Drugs and the Nursing Mother Environmental Pollutants 6 Infant Formula Composition, Formulation, and Processing The Nutrient Components of Infant Formula Infant Formula: Its Formulation Formulations for Premature Infants Some Processing Considerations Indirect Heating Methods Direct Heating Methods Processing Dry Infant Formula Processing Immune Factors into Infant Formula Adding Iron to Infant Formula Processing Out Allergens Standards of Quality Control Infant Formula Act of 1980 Labeling Infant Foods7 Human Milk: Extraction, Processing, and Storage Standards of Bacterial Quality Tips for Donors Sanitary Expression of Milk Storage of Milk Pasteurization of Mother's Milk In-Bottle Pasteurization Heat Treatment, Nutrients, and Immune Potency Cold (Chemical) Sterilization of Milk Reducing Lactose Content 8 Infant Food: Use and Misuse Breast Milk Infant Formula Preparation and Use of Non Formula Milk Products for Infant Feeding Infant Botulism 9 Lactose: At Weaning and Beyond The Very First Milk Drinkers Lactose Digestion and Upset Stomachs The Role of Lactose in the Diet Practical Implications Technology: A Part of the Answer Lactose and Cataracts Epilogue Appendixes 1 Composition of Human Milk 2 Recommended International Standards for Kind and Amount of Nutrients in Formulas and Foods for Infants under Twelve Months of Age 3 Vitamin Compounds Approved for Addition to Formulas and Baby Foods 4 Mineral Salts Approved for Addition to Formulas and Foods for Infants and Children 5 Mineral Salts Pending Approval for Addition to Formulas and Foods for Infants and Children 6 International Allowances for Food Additives in Infant Formula 7 Dietary Needs of Women, Pregnant Women, and Nursing Mothers 8 Recommended Nutrient Intakes for Normal Full-Term Infants according to Various Sources References General References Index