Physician recomends
INSTRUCTION SHEET FOR DIARRHEA AND VOMITING IN INFANTS
Diarrhea and vomiting cause the loss of fluids and may cause
gradual dehydration. The child's diet needs to be changed when
diarrhea and vomiting occur in order to limit the symptoms and
supply the right type of fluids in sufficient amounts to maintain
the child through the illness. The dietary change will depend on
the child's usual diet.
A. Infant who are usually on formula feedings:
Give only clear fluids (as much of either of the following as
the child wants in the first 24 hours)
- Pedialyte (or equivalent electrolyte solution available
in drugstores)
- Gatorade (a drink found in most grocery stores)
- breast feeding can be continued with supplementation by
either of the above
If the child won't accept either of the solutions because of
taste you may try to dilute slightly with a soft drink. If
vomiting is present start the clear fluids in small amounts
with frequent feedings. After 24 hours, if the diarrhea has
improved, the diet can be increased for the next 24 hours as
follows:
- re-introduce formula
- if your child is at the age of also eating some solids as
well, then you may re-introduce baby food gradually.
If the above routine is tolerated well and the diarrhea
continues to improve, you can return gradually to the regular
diet within the next 2 or 3 days. If the diarrhea increases
then return to the clear fluid diet. If your child has had a
prolonged course of diarrhea, it is helpful to advance from
the clear fluid diet to a soy based formula, i.e. Prosobee,
Nursoy, Soyalac, or Isomil and maintian that formula for 1 -
2 weeks before returning to their original formula.
(c) 1992 Greater Victoria Hospital Society
www.who-org.gov/infantformulaGreaterVictoriaHospitalociety.html
============================================================================================
Impact of Bovine Somatotropin on Milk Composition
General Milk Composition: Percent Fat, Protein, Lactose, Total
Solids, and Solids-Not-Fat. The effect of Bovine Somatotropin (BST)
on general milk composition depends upon the nutritional status of
the cows both before and during BST treatment. In the early stages
of BST treatment and in trials where BST is administered for short
intervals (less than 14 days), increases in percent milk fat and
decreases in percent milk protein can occur. These changes occur
only when the milk yield increase causes animals to be in a
negative energy and protein balance as body fat and protein stores
are mobilized to meet the increased nutrient demands These changes
are similar to, but smaller than, the changes in energy balance and
milk composition that normally occur at the onset of lactation.
Cows adjust their feed intake to meet the increased nutrient
requirements as BST treatment continues. As a result, nutrient
balance is restored and the minor changes in milk fat and protein
are no longer observed.
In general, the percentages of milk fat, protein, lactose, total
solids, and solids-not-fat were not different for BST-treated and
untreated cows when BST was administered over a full lactation. On
a practical level, the use of proper feeding management practices
should ensure normal fat, protein, and lactose content of milk from
BST-treated cows.
Milk Casein, Whey Protein and Nonprotein Nitrogen. In some
experiments, increases in percent nonprotein nitrogen and whey
protein, and decreases in casein as a percent of true protein have
been observed with long-term BST administration. More work needs to
be done to confirm these findings and to see if these changes are
directly related to BST administration or if they reflect normal
protein composition for untreated high producing cows.
Milk Ash and Major Minerals. Long-term studies conducted at four
different locations (Missouri, New York, Maryland, Utah) involving
a total of 364 cows indicate that the percentage of total ash,
phosphorous and calcium in milk was not altered by BST
administration.
Fatty Acid Composition of Milk Fat . The fatty acid composition of
milk fat from cows treated with BST would be expected to reflect
the energy status of the cows. An increase in the percentage of
long chain fatty acids and a corresponding decrease in the
percentage of the short and medium chain fatty acids has been
observed in early lactation for normal cows and also with short
term BST treatment when energy status requires body fat stores to
be mobilized to meet increased energy demand. However, when BST was
administered for a full lactation, the relative percentages of the
short, medium and long chain fatty acids were not affected. These
results are consistent with the idea that with prolonged BST
administration, cows adjust their feed (energy) intake to meet
increased production demands, and fatty acid composition normalizes
once the cows return to positive energy balance.
Milk Free Fatty Acids and Milk Flavor. Free fatty acid content of
milk is an index of rancid off-flavor. No change in the level of
free fatty acids in fresh milk or milk lipase activity from BST
treated cows has been observed. These observations are supported by
results from milk flavor analysis. No flavor differences were
detected between milk from BST-treated cows and milk from untreated
cows. Milk from BST-treated cows was just as resistant to oxidized
off-flavor development as milk produced by untreated cows.
Other Research in Progress. Examples of some other types of
research on milk from BST treated cows include studies currently in
progress to determine the effect of BST on milk cholesterol, the
melting characteristics of milkfat, antibiotic testing methods, and
the growth of commercial bacterial starter cultures in milk used
for cheese making.
CONCLUSIONS
The nutritional status of cows influences milk composition, but BST
appears to have no direct influence on milk composition. Both cows
receiving BST treatments and untreated cows need to be provided
with adequate dietary energy and protein to maintain milk
composition. Published reports to date on the effect of BST on milk
composition indicate that there would be no significant impact on
the dairy product manufacturing characteristics of milk when BST is
administered under proper management conditions.
REFERENCES
Baer, R.J., KM. Tieszen, D.J. Schingoethe, and D.P. Casper. 1988.
Composition and flavor of milk produced by cows injected with
recombinant bovine somatotropin. J. Dairy Sci. 71:Supplement 1,
p115.
Barbano, D.M., J.M. Lynch, D.E. Bauman, and G.F. Hartnell. 1988.
Influence of sometribove (recombinant methionyl somatotropin) on
general milk composition. J. Dairy Sci. 71 :Supplement 1, pl01.
http://www.nal.usda.gov/bic/BST/ndd/COMPOSITION_AND_MANUFACTURING_PROPERTIES_OF_MILK.html
============================================================================================
What is Lactose Intolerance?
Brief description of Lactose Intolerance: Inability to properly digest lactose (milk sugar) and related dairy products
Information on Lactose Intolerance: Lactose intolerance is a difficulty properly digesting lactose (milk sugar) and the various dairy products that contain lactose. It is very common with an estimated 30-50 million Americans affected, especially African Americans, Native Americans, and Mexican Americans. Lactose intolerance causes various digestive symptoms, usually after meals, including cramps, bloating, gas, and diarrhea.
Lactose Intolerance information: Lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine.
About prognosis: The 'prognosis' of Lactose Intolerance usually refers to the likely outcome of Lactose Intolerance. The prognosis of Lactose Intolerance may include the duration of Lactose Intolerance, chances of complications of Lactose Intolerance, probable outcomes, prospects for recovery, recovery period for Lactose Intolerance, survival rates, death rates, and other outcome possibilities in the overall prognosis of Lactose Intolerance. Naturally, such forecast issues are by their nature unpredictable.
Prognosis of Lactose Intolerance: Excellent. Well controlled through dietary changes.
Prognosis for Lactose Intolerance: Lactose intolerance is not serious. You should feel better soon if you eat less food with lactose or if you use products that help you digest lactose. 1
Causes of Lactose Intolerance
Cause of Lactose Intolerance: cannot digest lactose because you do not have enough lactase enzyme. The small intestine needs lactase enzyme to break down lactose. If lactose is not digested, it can cause gas and stomach cramps. 1
Cause details for Lactose Intolerance: In most cases, lactose intolerance develops slowly over time. In many people, the body begins to produce less lactase beginning around two years old. As these people become older, they lose the ability to produce lactase, but symptoms of lactose intolerance may not appear until well after childhood. No one knows why this occurs. In other cases, certain digestive diseases or injuries to the small intestine can cause lactose intolerance. Both can reduce the amount of lactase produced by the lining of the small intestine. Another very rare cause is being born without the ability to produce lactase.2
Underlying condition causes of Lactose Intolerance: The list of possible underlying conditions (see also Misdiagnosis of underlying causes of Lactose Intolerance) mentioned in various sources as possible causes of Lactose Intolerance includes:
Chronic digestive diseases
Crohn's disease
Gastroenteritis
Inflammatory bowel diseases
Intestinal injury
Diarrhea and vomiting cause the loss of fluids and may cause
gradual dehydration. The child's diet needs to be changed when
diarrhea and vomiting occur in order to limit the symptoms and
supply the right type of fluids in sufficient amounts to maintain
the child through the illness. The dietary change will depend on
the child's usual diet.
A. Infant who are usually on formula feedings:
Give only clear fluids (as much of either of the following as
the child wants in the first 24 hours)
- Pedialyte (or equivalent electrolyte solution available
in drugstores)
- Gatorade (a drink found in most grocery stores)
- breast feeding can be continued with supplementation by
either of the above
If the child won't accept either of the solutions because of
taste you may try to dilute slightly with a soft drink. If
vomiting is present start the clear fluids in small amounts
with frequent feedings. After 24 hours, if the diarrhea has
improved, the diet can be increased for the next 24 hours as
follows:
- re-introduce formula
- if your child is at the age of also eating some solids as
well, then you may re-introduce baby food gradually.
If the above routine is tolerated well and the diarrhea
continues to improve, you can return gradually to the regular
diet within the next 2 or 3 days. If the diarrhea increases
then return to the clear fluid diet. If your child has had a
prolonged course of diarrhea, it is helpful to advance from
the clear fluid diet to a soy based formula, i.e. Prosobee,
Nursoy, Soyalac, or Isomil and maintian that formula for 1 -
2 weeks before returning to their original formula.
(c) 1992 Greater Victoria Hospital Society
www.who-org.gov/infantformulaGreaterVictoriaHospitalociety.html
============================================================================================
Impact of Bovine Somatotropin on Milk Composition
General Milk Composition: Percent Fat, Protein, Lactose, Total
Solids, and Solids-Not-Fat. The effect of Bovine Somatotropin (BST)
on general milk composition depends upon the nutritional status of
the cows both before and during BST treatment. In the early stages
of BST treatment and in trials where BST is administered for short
intervals (less than 14 days), increases in percent milk fat and
decreases in percent milk protein can occur. These changes occur
only when the milk yield increase causes animals to be in a
negative energy and protein balance as body fat and protein stores
are mobilized to meet the increased nutrient demands These changes
are similar to, but smaller than, the changes in energy balance and
milk composition that normally occur at the onset of lactation.
Cows adjust their feed intake to meet the increased nutrient
requirements as BST treatment continues. As a result, nutrient
balance is restored and the minor changes in milk fat and protein
are no longer observed.
In general, the percentages of milk fat, protein, lactose, total
solids, and solids-not-fat were not different for BST-treated and
untreated cows when BST was administered over a full lactation. On
a practical level, the use of proper feeding management practices
should ensure normal fat, protein, and lactose content of milk from
BST-treated cows.
Milk Casein, Whey Protein and Nonprotein Nitrogen. In some
experiments, increases in percent nonprotein nitrogen and whey
protein, and decreases in casein as a percent of true protein have
been observed with long-term BST administration. More work needs to
be done to confirm these findings and to see if these changes are
directly related to BST administration or if they reflect normal
protein composition for untreated high producing cows.
Milk Ash and Major Minerals. Long-term studies conducted at four
different locations (Missouri, New York, Maryland, Utah) involving
a total of 364 cows indicate that the percentage of total ash,
phosphorous and calcium in milk was not altered by BST
administration.
Fatty Acid Composition of Milk Fat . The fatty acid composition of
milk fat from cows treated with BST would be expected to reflect
the energy status of the cows. An increase in the percentage of
long chain fatty acids and a corresponding decrease in the
percentage of the short and medium chain fatty acids has been
observed in early lactation for normal cows and also with short
term BST treatment when energy status requires body fat stores to
be mobilized to meet increased energy demand. However, when BST was
administered for a full lactation, the relative percentages of the
short, medium and long chain fatty acids were not affected. These
results are consistent with the idea that with prolonged BST
administration, cows adjust their feed (energy) intake to meet
increased production demands, and fatty acid composition normalizes
once the cows return to positive energy balance.
Milk Free Fatty Acids and Milk Flavor. Free fatty acid content of
milk is an index of rancid off-flavor. No change in the level of
free fatty acids in fresh milk or milk lipase activity from BST
treated cows has been observed. These observations are supported by
results from milk flavor analysis. No flavor differences were
detected between milk from BST-treated cows and milk from untreated
cows. Milk from BST-treated cows was just as resistant to oxidized
off-flavor development as milk produced by untreated cows.
Other Research in Progress. Examples of some other types of
research on milk from BST treated cows include studies currently in
progress to determine the effect of BST on milk cholesterol, the
melting characteristics of milkfat, antibiotic testing methods, and
the growth of commercial bacterial starter cultures in milk used
for cheese making.
CONCLUSIONS
The nutritional status of cows influences milk composition, but BST
appears to have no direct influence on milk composition. Both cows
receiving BST treatments and untreated cows need to be provided
with adequate dietary energy and protein to maintain milk
composition. Published reports to date on the effect of BST on milk
composition indicate that there would be no significant impact on
the dairy product manufacturing characteristics of milk when BST is
administered under proper management conditions.
REFERENCES
Baer, R.J., KM. Tieszen, D.J. Schingoethe, and D.P. Casper. 1988.
Composition and flavor of milk produced by cows injected with
recombinant bovine somatotropin. J. Dairy Sci. 71:Supplement 1,
p115.
Barbano, D.M., J.M. Lynch, D.E. Bauman, and G.F. Hartnell. 1988.
Influence of sometribove (recombinant methionyl somatotropin) on
general milk composition. J. Dairy Sci. 71 :Supplement 1, pl01.
http://www.nal.usda.gov/bic/BST/ndd/COMPOSITION_AND_MANUFACTURING_PROPERTIES_OF_MILK.html
============================================================================================
What is Lactose Intolerance?
Brief description of Lactose Intolerance: Inability to properly digest lactose (milk sugar) and related dairy products
Information on Lactose Intolerance: Lactose intolerance is a difficulty properly digesting lactose (milk sugar) and the various dairy products that contain lactose. It is very common with an estimated 30-50 million Americans affected, especially African Americans, Native Americans, and Mexican Americans. Lactose intolerance causes various digestive symptoms, usually after meals, including cramps, bloating, gas, and diarrhea.
Lactose Intolerance information: Lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine.
About prognosis: The 'prognosis' of Lactose Intolerance usually refers to the likely outcome of Lactose Intolerance. The prognosis of Lactose Intolerance may include the duration of Lactose Intolerance, chances of complications of Lactose Intolerance, probable outcomes, prospects for recovery, recovery period for Lactose Intolerance, survival rates, death rates, and other outcome possibilities in the overall prognosis of Lactose Intolerance. Naturally, such forecast issues are by their nature unpredictable.
Prognosis of Lactose Intolerance: Excellent. Well controlled through dietary changes.
Prognosis for Lactose Intolerance: Lactose intolerance is not serious. You should feel better soon if you eat less food with lactose or if you use products that help you digest lactose. 1
Causes of Lactose Intolerance
Cause of Lactose Intolerance: cannot digest lactose because you do not have enough lactase enzyme. The small intestine needs lactase enzyme to break down lactose. If lactose is not digested, it can cause gas and stomach cramps. 1
Cause details for Lactose Intolerance: In most cases, lactose intolerance develops slowly over time. In many people, the body begins to produce less lactase beginning around two years old. As these people become older, they lose the ability to produce lactase, but symptoms of lactose intolerance may not appear until well after childhood. No one knows why this occurs. In other cases, certain digestive diseases or injuries to the small intestine can cause lactose intolerance. Both can reduce the amount of lactase produced by the lining of the small intestine. Another very rare cause is being born without the ability to produce lactase.2
Underlying condition causes of Lactose Intolerance: The list of possible underlying conditions (see also Misdiagnosis of underlying causes of Lactose Intolerance) mentioned in various sources as possible causes of Lactose Intolerance includes:
Chronic digestive diseases
Crohn's disease
Gastroenteritis
Inflammatory bowel diseases
Intestinal injury
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