Week 4 Flashcards
define acute malnutrition/wasting
when your weight isn’t enough to match your height
define chronic malnutrition/stunting
when you are too short for your age
define obesity
obesity is a chronic complex disease defined by excessive fat deposits that can impair health
how to measure obesity in children under 5
overweight: weight-for-height > 2 standard deviations above median
obesity: weight-for-height >3 standard deviations above median
how to measure obesity in children 5-19 years
overweight: BMI-for-age greater than 1 standard deviation above median
obese: BMI-for-age greater than 2 standard deviations above median
possible other clinical features of obesity
acanthosis nigricans
skin striae
asthma
obstructive sleep apnoea
constipation
later developments of inflammatory conditions
high BP
psychosocial problems as well
3 classifications of obesity harms
physical - increased mortality and noncommunicable disease rates
social - weight stigma
economical - more likely to be unemployed and receive lower earnings
determinants of obesity
biological - genetics, appetite regulation
psychological - personality, impulse regulation, attachment security, self esteem
social environment - time, money, food insecurity
physical environment - walkability, green spaces, fresh food availability, density of fast food outlets
commercial determinants
what is the double burden
coexistence of overnutrition with undernutrition
what are the three categories of food insecurity
mild - worry about the ability to obtain food
moderate - compromise on the quality and variety of food, or reduction of food quantity including skipped meals
severe - regular experience of hunger
role of the child’s health visitor
responsible for monitoring a child’s growth and development from arriving home after birth until the child goes to nursery at 3
what 4 things are.measured in a babies blood
blood pressure
haemoglobin
plasma sodium
protein intake
function of lactocytes
to produce milk
found inside alveoli of breasts
how many lobes are in the breast
approx 20, containing alveoli
what surround the alveoli of the breast
myoepithelial cells (smooth muscle)
function of oxytocin in lactation
stimulates contraction of myoepithelial cells which pushes the milk into the lactiferous ducts and towards the nipple
how many opening are there in the nipple
average of nine
these surround the areola
what are montgomery tubercles
glands which secrete a sebaceous fluid that lubricates the nipple and protects the skin. This fluid has an individual aroma that attracts the infant to their mother.
describe hormones involved in breast development
oestrogen prompts mammogenesis through development of the ductal system within the breasts as they increase to adult size.
progesterone and human placental lactogen, enhance the structures that will produce milk for the infant.
describe control of lactation
suckling sends signal to the posterior pituitary which secretes oxytocin. This acts on the smooth muscle in the alveoli which contract and eject the milk into the lactiferous ducts.
the same suckling stimulus acts on the anterior pituitary to produce prolactin. This stimulates the lactocytes to secrete milk. This milk contains FIL which inhibits new milk production, so eventually reaching a point where the breast is full of milk and production has ceased.
difference in water in BM and FM
BM - water is filtered at source
FM - water must be boiled for reconstruction
difference in protein in BM and FM
BM - predominantly whey based (60-80%) and easy to digest. Main protein is Alpha Lactalbumin (20%) and is associated with the destruction of over 40 types of cancer cells
FM - cows milk protein (bovine serum albumen) has been linked to an increased risk of juvenile onset diabetes
difference in carbohydrates in BM and FM
BM - lactose is the primary carb and provides 40% of the total calories. It improves the absorption of calcium and promotes growth or healthy bacteria.
FM - Lactose is the predominant carbohydrate. Sucrose, Fructose and glucose are present in some soy/lactose-free infant formula.
difference in fats in BM and FM
BM - long-chain fatty acids are present and contain transfer factors which help absorption. These acids are essential for brain development, absorption of fat-soluble vitamins (such as vit A which improves eyesight) and constitute a major calorie source.
FM - Fats in infant formula are currently mainly vegetable-based, however, some contain egg. Certain infant formulas are marketed as containing long-chain fatty acids, specifically Docosahexaenoic acid.
