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Pocket Guide for Lactation Management
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Pocket Guide for Lactation Management

Cadwell, Karin; Turner-Maffei, Cindy
ISBN-10: 0763751855
ISBN-13: 9780763751852

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The Pocket Guide for Lactation Management is perfect for planning and reference in the variety of situations commonly encountered by those working with lactating and breastfeeding mothers and their babies.Organized by situation for quick reference, this pocket guide also includes charts, algorithms, and diagrams.
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Introduction
How We Approach Breastfeeding Counseling
Normal Breastfeeding
The Ten Steps to Successful Breastfeeding for Hospitals and Birth Centers
Community Support for Breastfeeding
Breast and Nipple Issues
Breastfeeding Management Issues
Baby Feeding Problems
Can She Breastfeed?
The Healthy Children Eight-Level Lactation Consulting Process
Feeding Observation Check List
Mothers' Body Postures
Alternate Massage/Breast Compression
Protocol for Estimating Breast Milk Transfer
Protocol to Calculate Baby's Approximate Daily Needs
Estimation of Dally Breast Milk Volume Requirements Tables
Baby Weight Loss Tables
Infant Elimination Patterns and Weight Gain Expectations
Protocol for Building a Milk Supply/Relactation
Protocol for Oversupply of Breastmilk
Improving Milk Transfer
Expression of Breastmilk
Feeding Devices
What to Do If an Infant or Child Is Mistakenly Fed Another Woman's Expressed Breastmilk
Handling and Storing Breastmilk
Contraindications to Breastfeeding
Breastfeeding Goals for the United States
Edinburgh Postnatal Depression Scale (EPDS)
The International Code of Marketing of Breastmilk Substitutes
The Global Strategy for Infant and Young Child Feeding
Innocent! Declaration on Infant and Young Child Feeding 2005
Glossary
Conversions
Resources
Warnings
Typical Colors of the Stool of Exclusively Breastmilk-Fed Infants
Typical Colors of Expressed Breastmilk

List price: $50.95
Edition: 2008
Publisher: Jones & Bartlett Learning, LLC
Binding: Comb Bound 
Pages: 270
Size: 4.75" wide x 7.00" long x 1.00" tall
Weight: 0.48 lbs.
Language: English

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