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ECE III S10
ECEIII-10 Infant's Nutritional Needs
| Term | Definition |
|---|---|
| Infant nutrition | The nutrients and nourishment babies need for healthy growth and development. |
| Breast milk | Milk produced by a lactating parent that provides nutrients, fluids, antibodies, and other protective substances for an infant. |
| Infant formula | specially prepared breast-milk substitute designed to meet an infant’s nutritional needs. |
| Colostrum | The thick, yellowish first milk produced after birth that is rich in nutrients and antibodies. |
| Antibodies | Protective proteins that help the body recognize and fight infections. |
| Exclusive breastfeeding | Feeding an infant only breast milk, except for recommended medicines, vitamins, or minerals. |
| Bottle-feeding | Feeding an infant breast milk or formula from a bottle. |
| Lactation | The process of producing and releasing breast milk. |
| Lactation consultant | A trained professional who helps families address breastfeeding questions and challenges. |
| Latch | The way an infant attaches their mouth to the breast during breastfeeding. |
| Milk supply | The amount of breast milk a lactating parent produces. |
| Engorgement | Painful swelling and firmness of the breasts caused by a buildup of milk. |
| Clogged milk duct | A blockage that prevents breast milk from flowing normally through part of the breast. |
| Mastitis | Painful breast inflammation that may involve an infection and requires attention from a healthcare professional. |
| Breast pump | A device used to remove and collect breast milk. |
| Expressed breast milk | Breast milk removed by hand or with a pump for later feeding. |
| Feeding choice | A caregiver’s decision to breastfeed, formula-feed, express milk, or use a combination of methods. |
| Combination feeding | Providing an infant with both breast milk and formula. |
| Feeding cues | Behaviors showing that an infant is hungry or full, such as bringing hands to the mouth, turning toward food, closing the mouth, or turning away. |
| Responsive feeding | Recognizing and responding appropriately to an infant’s hunger and fullness cues. |
| Demand feeding | Feeding an infant when the infant shows signs of hunger instead of following a rigid schedule. |
| Burping | Helping an infant release swallowed air during or after feeding. |
| Bottle propping | Using an object to hold a bottle in an infant’s mouth without an adult holding it; this is unsafe and may cause choking or other health problems. |
| Formula preparation | Measuring and mixing formula according to the manufacturer’s directions using clean equipment and safe water. |
| Cross-contamination | The transfer of harmful microorganisms from hands, surfaces, equipment, or foods to an infant’s food or bottle. |
| Sterilization | Using heat or another approved method to destroy harmful microorganisms on feeding equipment. |
| Complementary foods | Solid or semisolid foods introduced while breast milk or formula continues to provide important nutrition. |
| Solid-food readiness | Developmental signs that an infant may be prepared to begin complementary foods, such as good head control, sitting with support, and swallowing food instead of pushing it out. |
| Pureed food | Food blended into a smooth texture that is easier for a beginning eater to swallow. |
| Iron-fortified cereal | Infant cereal with iron added to support healthy growth and blood development. |
| Finger foods | Small, soft pieces of food that an older infant can pick up and eat independently. |
| Texture progression | Gradually moving from smooth foods to mashed, lumpy, chopped, and soft finger foods as an infant develops feeding skills. |
| Food allergy | An immune-system reaction to a food that may cause hives, swelling, vomiting, breathing problems, or other symptoms. |
| Food allergen | A food or ingredient capable of causing an allergic reaction, such as eggs, milk, peanuts, tree nuts, wheat, soy, fish, or shellfish. |
| Choking | A life-threatening emergency in which food or another object blocks the airway. |
| Choking hazard | A food or object likely to block a young child’s airway, such as whole grapes, nuts, popcorn, hot-dog rounds, or hard candy. |
| Gagging | A protective reflex that helps keep food from entering the airway; unlike choking, gagging does not completely block breathing. |
| Infant botulism | A serious illness that can result when an infant consumes botulism spores; infants younger than 12 months should not be given honey. |
| Pasteurization | Heating milk, juice, or another food to destroy harmful microorganisms. |
| Foodborne illness | Sickness caused by consuming food or drinks contaminated with harmful microorganisms or toxins. |
| Mercury | A metal found at high levels in certain fish that can harm a young child’s developing brain and nervous system. |
| Added sugar | Sugar added during food preparation or processing rather than occurring naturally in the food. |
| Sodium | A mineral found in salt; excessive amounts should be limited in foods served to infants and young children. |
| Pediatrician | A doctor who specializes in the health and development of infants, children, and adolescents. |
Created by:
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dmiller7