by Blake Herzog
August has been celebrated as National Breastfeeding Month since it was designated by the U.S. Breastfeeding Committee in 2011, dedicated to advocating a breastfeeding-only diet for the first six months of a baby’s life and then as a supplement to solid food for up to two more years.
Breast milk is considered uniquely suited to supporting an infant’s nutritional needs, able to adapt to his or her stage of development as growth progresses, according to the U.S. Centers for Disease Control and Prevention (CDC).
Research has shown that breastfed babies have fewer ear infections and a lower lifetime risk of diabetes, asthma and other respiratory diseases, obesity, gastrointestinal issues and SIDS, the CDC says. Breastfeeding also is good for mothers, giving them added protection against breast and ovarian cancer, Type 2 diabetes and high blood pressure.
Dignity Health, Yavapai Regional Medical Center offers a three-hour, in-person class to expectant moms and their partners. For information visit www.yrmchealthconnect.org/breastfeeding-works.
Feed yourself to feed your baby
The CDC’s recommendation is for nursing mothers to consume an additional 330 to 400 calories per day compared to their pre-pregnancy diets. Some, particularly those eating vegetarian or vegan diets, may need to continue taking a prenatal or other multivitamin.
Levels of choline and iodine, which support the baby’s neurological and hormonal development, should be increased during both pregnancy and breastfeeding. Food sources of both include dairy products, eggs and seafood, while choline also is supplied by meat, peas, beans and lentils, while iodized table salt provides an iodine boost.
Something fishy
The CDC continues to advise breastfeeding moms to take precautions when consuming seafood due to the mercury it can contain and how it affects the baby. Fortunately the list of “best choices” on its chart details the most popular varieties, including canned light tuna, salmon, shrimp, tilapia and pollock. Find the chart at www.fda.gov/food/consumers/advice-about-eating-fish.
Nursing and pregnant mothers should consume two to three 4-ounce servings from the “best choices” list per week or just one per week from the “good choices” list.