After studying biology at Meredith College in North Carolina, Nicola Singletary, PhD, MAT, IBCLC spent the early part of her career sharing her love of science with middle school students. It was not until after the birth of her first child in 2007 and the challenges she faced breastfeeding that she became interested in pursuing a career in breastfeeding support. She enrolled at North Carolina State University to study human nutrition and completed the Mary Rose Tully Training Initiative through the Carolina Global Breastfeeding Institute at UNC Chapel Hill in 2012. In the fall of 2013, she opened Harmony Lactation, LLC with the goal of helping mothers meet their breastfeeding goals. She recently completed her PhD in Nutrition and is a postdoctoral researcher at NCSU; her research focuses on breastfeeding education. She is also co-owner of Next Level Lactation, an educational and consulting company for lactation professionals.
As part of efforts to increase breastfeeding initiation and duration, educational interventions aimed to increase awareness and positive attitudes towards breastfeeding beginning during the school years are recommended by the World Health Organization and UNICEF UK. Breastfeeding education in the school setting offers the opportunity to introduce the topic to a wide range of students from a variety of socioeconomic and cultural backgrounds. The purpose of this presentation is to 1) present a critical review of the literature regarding stakeholder views of breastfeeding education programs in schools, 2) explore ongoing mixed methods research on North Carolina family and consumer science teacher attitudes and practices relating to infant feeding education in the secondary classroom, and 3) make recommendations for opportunities for lactation professionals to promote breastfeeding education in schools.
Some breastfeeding parents find that their stored milk tastes sour or rancid, and sometimes this milk is refused by their baby. These flavors and odors are often described as metallic, fishy, rancid, sweaty or soapy. But what exactly causes these ‘off’ flavors and what can be done about milk that is refused? Is the solution always to scald milk? Milk with high lipase action leads to milk with increased levels of free fatty acids during storage that can produce rancid and sweaty flavors. Enzymes such as lipase can be inactivated by heating prior to milk storage. Milk with high levels of polyunsaturated fatty acids is susceptible to fat oxidation during storage leading to fishy and metallic flavors. Storage recommendations to reduce oxidation of fatty acids in milk include using short storage times, thawing at cold temperatures, and avoiding light exposure during storage. Case studies of both oxidized milk and high lipase action will be presented along with possible solutions.
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