Thesis (Ed. D.)--West Virginia University, 2000. / Title from document title page. Document formatted into pages; contains vi, 99 p. Vita. Includes abstract. Includes bibliographical references (p. 81-89).

Thesis (Ph. D.)--University of Texas at Austin, 2005. / Vita. Includes bibliographical references.

Made available in DSpace on 2016-06-02T19:35:46Z (GMT). No. of bitstreams: 1 4706.pdf: 1390580 bytes, checksum: ac62535fd24adf8500e80618b6f01ac9 (MD5) Previous issue date: 2012-11-05 / To increase the awareness of breastfeeding practices, one must bear in mind that this is a complex act, permeated by the influence of several factors, including the family members. In order to better understand the family context of pregnant/lactating women and identify what they learn with their mothers and mothers-in-law we developed the following research question: What are the existing educational processes in the dialogue between two generations of women about breastfeeding practices and newborn care practices? The objective of this study was to understand what women of different generations learn and teach about breastfeeding practices and newborn care practices, seeking to reveal the type of support and influence that mothers and mothers-in-law may exert on breastfeeding practices. This was a qualitative study, which had the participation of eight women residing in a low socioeconomic neighborhood, and the following techniques were used for data collection: semi-structured interviews and informal conversations. For data analysis we adopted the assumptions of the hermeneutic-dialectic analysis, which led to the development of categories that enabled us to understand: the diversity of motherhood and breastfeeding experiences, the grandmothers knowledge on breastfeeding, the educational processes in the dialogue between women of different generations and the grandmothers potential for encouraging and supporting breastfeeding. We conclude that grandmothers are reference persons in the family, that they have various forms of knowledge about breastfeeding and about caring for newborn babies and who transmit this knowledge to their daughters and daughters-in-law. Thus, when developing actions to promote, protect and support breastfeeding, health professionals need to acknowledge and value the knowledge that women bring from their own child rearing experiences, in addition to building a dialogical relationship that enables to consider and expand this knowledge, enhancing the role of grandmothers as supporters of breastfeeding. / Para ampliar a compreensão sobre a prática do aleitamento materno é preciso considerar sua complexidade. Essa é permeada pela influência de diversos fatores, entre eles as pessoas da família. Foi com o intuito de compreender melhor o contexto familiar das mulheres gestantes/lactantes e identificar o que elas aprendem com suas mães e sogras que elaboramos a seguinte questão de pesquisa: Quais os processos educativos existentes no diálogo entre mulheres de duas gerações sobre a prática de amamentar e os cuidados com o bebê? . O presente trabalho teve como objetivo compreender o que mulheres de diferentes gerações aprendem e ensinam sobre a prática de amamentar e os cuidados com o bebê, buscando desvelar o tipo de apoio e a influência que mães e sogras podem exercer sobre a prática da amamentação. Tratou-se de uma pesquisa qualitativa, da qual participaram oito mulheres de um bairro de classe econômica baixa. Para a coleta de dados foram utilizadas as seguintes técnicas: entrevista semiestruturada e roda de conversas. Para a análise dos dados adotamos os pressupostos da análise hermenêutica-dialética, que levou a elaboração de categorias que nos permitiram compreender: 1) a diversidade de vivências frente a maternidade e a amamentação, 2) os saberes das avós relacionados à prática da amamentação, 3) os processos educativos presentes no diálogo entre mulheres de diferentes gerações e 4) o potencial das avós para o incentivo e apoio à prática da amamentação. As avós são pessoas de referência na família, possuem diversos saberes sobre a prática da amamentação, os cuidados com o bebê e transmitem estes saberes para suas filhas e noras. Dessa forma, ao desenvolver ações de promoção, proteção e apoio ao aleitamento materno, os profissionais de saúde precisam reconhecer e valorizar os saberes que as mulheres trazem da experiência com a criação do (as) filhos (as), além de estabelecer uma relação dialógica que permita a reflexão e ampliação destes saberes, potencializando o papel das avós como apoiadoras do aleitamento materno.

Au Nunavik, il est recommandé aux femmes inuites enceintes et allaitantes de consommer un bouillon à base de poisson, car cela favoriserait la croissance du bébé pendant la grossesse et l’allaitement. Cependant, celles-ci ont une demande nutritionnelle plus élevée et les carences en fer (Fe) et en calcium (Ca) sont fréquentes. De plus, certaines espèces de poissons peuvent être riches en métaux et métalloïdes potentiellement toxiques, tels que le mercure (Hg) et l’arsenic (As), mais peu est connu sur le transfert de ceux-ci vers le bouillon. Ce projet visait à optimiser le bouillon à base de poisson en mesurant les nutriments (potassium (K), Ca, magnésium (Mg), Fe, zinc (Zn), sélénium (Se)) et les métaux et les métalloïdes potentiellement toxiques (Hg, As, cadmium (Cd)) dans diverses espèces de poissons (omble de fontaine (Salvelinus fontinalis), grand corégone (Coregonus clupeaformis), truite grise (Salvelinus namaycush), omble chevalier (Salvelinus alpinus)) et d’autres ingrédients comme les algues (Alaria esculenta), les moules (Mytilus edulis) et les myes (Mya truncata) qui peuvent être riches en Fe et en Ca et augmenter le contenu nutritionnel du bouillon. Nous avions aussi regardé l’utilisation d’un produit commercial, le Lucky Iron Fish (LIF)®, pour augmenter la teneur en Fe du bouillon. Pour évaluer l’effet de la cuisson sur les concentrations dans les ingrédients et le transfert potentiel des nutriments, des métaux et des métalloïdes vers le bouillon, les tissus crus et cuits ainsi que les bouillons ont été comparés. Les analyses incluaient la spéciation du Hg et de l’As dans quelques ingrédients ainsi que la bioaccessibilité des nutriments et des métaux et des métalloïdes potentiellement toxiques dans les algues et les bivalves. La plupart des espèces de poissons étaient d’excellentes sources de K, Mg, Zn et Se, tandis que les algues et les bivalves étaient des sources excellentes de Ca, Mg et Zn et en Fe pour les bivalves. Le LIF était une source potentielle de Fe lorsqu’il était préconditionné dans de l’eau acidifié à un pH de 3,5 et qu’une femme enceinte consommait environ 20 tasses ou 5 L du bouillon en une journée pour avoir des apports similaires à ceux du manufacturier. Les concentrations en métaux et en métalloïdes pour la plupart des ingrédients étaient inférieures à la 2 valeur maximale recommandée pour les ingrédients commerciaux, à l’exception des grosses truites grises qui présentaient des concentrations élevées en Hg surtout dans les joues et les muscles. Cependant, de faibles concentrations en Hg ont été mesurées dans le bouillon de poisson. L’étude de la spéciation du Hg a révélé que les poissons contenaient plus de 90 % de méthylmercure, à l’exception de l’omble chevalier avec 80 %, alors que les autres ingrédients en contenaient moins de 50 %. Deux tissus d’algues crues et les bouillons des deux espèces de poisson (surtout la truite grise) présentaient des niveaux d’As supérieurs à la valeur recommandée. Les algues contenaient environ 40 % d’arsénosucres et 33 % d’arsénolipides et les bivalves contenaient moins de 20 % d’arsénosucres et 66 à 73 % d’arsénolipides. Les truites grises et leurs bouillons contenaient plus de 90 % d’arsénobétaïne. Les enzymes utilisées pour les tests de bioaccessibilité étaient riches en plusieurs métaux essentiels mesurés ; la bioaccessibilité de ces métaux n’a donc pas été quantifiée pour ceux-ci. La bioaccessibilité des métaux et des métalloïdes potentiellement toxiques chez les algues et les bivalves était de 100 % pour le Cd, de 40 % pour l’As total pour les algues et 100 % pour les bivalves, et a varié entre 25 et 50 % pour le Hg total (à l’exception de deux échantillons d’algues à 75 %). D’après nos résultats, tous les bouillons réalisés à partir des différentes espèces de poisson ainsi que leurs différentes parties sont sécuritaires à la consommation pour les femmes enceintes et allaitantes, hormis les muscles et les joues de grosses truites grises. Cependant, le bouillon fait avec de grosses truites grises peut être consommé. De plus, les algues et les bivalves sont d’excellents ingrédients à ajouter à la recette pour optimiser sa teneur en nutriments. Une recette optimale serait donc faite d’un poisson autre que la grosse truite grise, et des algues et des bivalves y seraient ajoutés et consommés en entier pour avoir l’apport nutritionnel de ses ingrédients. / In Nunavik, it is recommended to pregnant and breastfeeding Inuit women to consume fish-based broth because it is said to help the baby’s growth during pregnancy and with lactation. However, these women have a higher nutritional demand and iron (Fe) and calcium (Ca) deficiencies are quite common. Additionally, some fish species can be high in potentially toxic metal(loid)s such mercury (Hg) and arsenic (As) and it is unknown to what extent these can transfer to the broth. This project aims to optimize the fish-based broth by measuring the nutrients (potassium (K), Ca, magnesium (Mg), Fe, zinc (Zn), selenium (Se)) and potentially toxic metal(loid)s (Hg, As, cadmium (Cd)) in various fish species (brook trout (Salvelinus fontinalis), lake whitefish (Coregonus clupeaformis), lake trout (Salvelinus namaycush), Arctic char (Salvelinus alpinus)) and other ingredients like seaweed (Alaria esculenta), mussels (Mytilus edulis) and clams (Mya truncata) which can be rich in Fe and in Ca and increase the nutritional content of the broth. We also looked at the use of a commercial product, the Lucky Iron Fish (LIF)®, to increase the Fe content of the broth. To investigate the effect of cooking on the concentration of various ingredients and the potential transfer of nutrients and metal(loid)s to the broth, raw and cooked tissues and their broth were compared. Analysis included Hg and As speciation in various ingredients as well as the bioaccessibility of the nutrients and potentially toxic metal(loid)s in seaweeds and bivalves. Most fish species were excellent sources of K, Mg, Zn and Se, while seaweeds and bivalves were excellent sources of Ca, Mg and Zn and Fe for bivalves. The LIF was a potential source of Fe when preconditioned in water acidified to a pH level of 3.5 and a pregnant woman consumed approximately 20 cups or 5 L of the broth in a day to have intakes similar to those of the manufacturer. Most ingredients had metal(loid) concentration below the maximum recommended value for commercial ingredients except for large lake trout which had high Hg concentration especially in the cheeks and the muscles. However, low concentrations of Hg were measured in the fish broth. Study of Hg speciation showed that fish contained more than 90% of methylmercury 4 except for Arctic char with 80%, while the other ingredients contained less than 50%. Two raw seaweed tissues and the broth of both fish species (especially lake trout) had As levels above the recommended value. Seaweeds contained roughly 40% arsenosugars and 33% arsenolipids and bivalves contained fewer than 20% arsenosugars and 66–73% arsenolipids. Lake trouts and their broths contained more than 90% arsenobetaine. The enzymes used for the bioaccessibility test were rich in several essential metals measured; bioaccessibility of these metals were therefore not quantified. Bioaccessibility of potentially toxic metal(loid)s in seaweeds and bivalves was 100% for Cd, 40% for total As for seaweeds and 100% for bivalves and varied between 25 and 50% for total Hg (with the exception of two seaweed samples at 75%). According to our results, all broths made from different species of fish as well as their different parts are safe for consumption by pregnant and breastfeeding women, except the muscles and cheeks of large lake trout. However, broth made with large lake trout can be consumed. Additionally, seaweeds and bivalves are excellent ingredients to add to the recipe to optimize its nutrient content. An optimal recipe would then be made with a fish other than large lake trout, and seaweed and bivalves will be added and consumed entirely to obtain the nutritional contribution of these ingredients.