Abstract
Feeding the vigorous, term newborn is normally relatively straightforward. Milk is the staple food of the newborn, and breast milk, the natural and preferred feeding, contains virtually all the baby’s requirements for several months. The mother’s milk supply adapts itself to the baby’s needs when both are healthy and when frequent nursing is encouraged in the early weeks. The physical intimacy of breast feeding enhances mother-infant bonding; the immunological properties of human milk protect against certain kinds of infection; early contact with protein antigens from a foreign species is avoided; and the hazards of formula preservation are absent. The advantages of human milk feeding are even more pronounced in developing countries, where refrigeration may not be available, where formulas are expensive and frequently watered down, and where infectious diarrhea exacts a heavy toll in the artificially fed newborn.
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Avery, G.B. (1979). The Newborn. In: Jelliffe, D.B., Jelliffe, E.F.P. (eds) Nutrition and Growth. Human Nutrition, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-2916-9_7
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DOI: https://doi.org/10.1007/978-1-4613-2916-9_7
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