Breast milk and powdered milk di Cecilia Giordano



Motivation of the choice: the topic is particularly relevant for the Developing Countries, fot both its health-educational and economic implications.

School context: these lessons are meant for 16 to 18 years old students, who attend a chemical, biological or hotel-trade technical school.

Time required: 6 to 8 hours lesson.

Educational aim: the purpose of these lessons is to give the student an understanding of the composition of breast milk and an appreciation of its value to babies and their mothers.

Learning objectives: the student will be able to

o             explain the meaning of the “species-specificity” of an aliment and describe that of milk;

o             explain how the breast milk is produced and how its composition evolves through time;

o             list the macro and micronutrients in breast milk, describing the function of each;

o             describe the main production processes of powdered milk;

o             compare the composition of powdered milk (and cow’s milk) to that of breast milk;

o             list the advantages and disadvantages of both breast and artificial feeding of the babies.

Prerequisites: basic knowledge of biochemistry, physiology and industrial chemical processes is required.

Classroom activities: besides frontal lessons, group discussions and videos watching are suggested.  

Marking criteria: due to both the conversational character of the topic and the age of the students, short essays working-out would be appropriate.  The compositions should be marked on the bases of several "key words" cited (see Marking session).

  1. Concept map
  2. Nutritional specificities of milk
  3. Hormonal regulation
  4. Production of human milk
  5. Chemical composition of human colostrum
  6. Chemical composition of breast milk
  7. Benefits of breast milk
  8. Production of powdered milk
  9. Modifications to cow's milk
  10. Bacteriological tests on powdered milk
  11. Advantages and disadvantages of powdered milk
  12. Self-evaluation
  13. Marking
Elenco percorsi                                                                                  Edita Roberto Trinchero