1. Describe the nutritional requirements during pregnancy & lactation. a. Canada Food Guide (Potter and Perry) b. Calories & nutrients during pregnancy & lactation c. Weight gain d. Folic acid during pregnancy 2. . Identify nutritional risk factors during pregnancy 3. Discuss nutrition education during pregnancy. a. Safe food preparation b. Prevention of foodborne illness 4. Describe the nutritional requirements during infancy. a. Calories & nutrients during infancy b. Vitamin D 5. Describe the benefits of breastfeeding a. Benefits for the mother b. Benefits for the infant c. Benefits for Families and Society 6. Describe factors that commonly influence a woman’s decision to breastfeed or bottle feed. a. culture b. employment c. support network d. nutrition for infant e. anti-infective/anti allergenic effect on baby f. psychosocial g. cost h. convenience 7. Describe current recommendations for infant feeding. a. Promotion of breastfeeding i. “Baby Friendly” Initiative ii. - Ten steps to successful breastfeeding: Guidelines from the WHO & UNICEF (APPENDIX 8) 8. Describe the nursing care to assist a woman to breast or bottle feed. a. Box 27-2 Guidelines for Breastfeeding Support b. Bottlefeeding: - feeding techniques - breast care for non-lactating women - infant formulas - preparation of formula c. Evaluate knowledge of: - community facilities - CLSC - La Lêche - breast feeding consultant 9. Describe how solids are introduced during infancy. a. Growth & developmental milestones b. Physical readiness to solids c. Physiological readiness to solids d. Finger foods

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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