Ünite 3: Bebek Formulası Çeşitleri ve Bileşimi

Arachidonic acid: (AA, sometimes ARA) is a polyunsaturated omega-6 fatty acid 20:4(ω-6). It is the counterpart to the saturated arachidic acid found in peanut oil, (L. arachis – peanut.)

Source: Wikipedia

α-linoleic acid: an essential omega-3 fatty acid and organic compound found in seeds (chia, flaxseed), nuts (notably walnuts), and many common vegetable oils. In terms of its structure, it is named all-cis-9,12,15-octadecatrienoic acid.

Source: Wikipedia

Bifidobacteria: a genus of gram-positive, non-motile, often branched anaerobic bacteria. They are ubiquitous, endosymbiotic inhabitants of the gastrointestinal tract, vagina and mouth (B. dentium) of mammals, including humans. Bifidobacteria are one of the major genera of bacteria that make up the colon flora in mammals. Some bifidobacteria are used as probiotics.

Source: Wikpedia

Cow's milk protein allergy

Codex Alimentarius: Commission, established by FAO and WHO in 1963 develops harmonised international food standards, guidelines and codes of practice to protect the health of the consumers and ensure fair practices in the food trade. The Commission also promotes coordination of all food standards work undertaken by international governmental and non-governmental organizations.

Docosahexaenoic acid: an omega-3 fatty acid that is a primary structural component of the human brain, cerebral cortex, skin, sperm, testicles and retina. It can be synthesized from alpha-linolenic acid or obtained directly from maternal milk or fish oil. DHA's structure is a carboxylic acid (-oic acid) with a 22-carbon chain (docosa- is Greek for 22) and six (hexa-) cis double bonds (-en).

Source: Wikipedia

European Food Safety Authority

European Society of Paediatric Gastroenterology, Hepatology and Nutrition

Food and Agriculture Organisation of the United Nations

Food and Drug Administration (of the USA)

Fructo-oligosaccharide: also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups.

Source: Wikipedia

Formula for special medical purposes

Galacto-oligosaccharide: also known as oligogalactosyllactose, oligogalactose, oligolactose or transgalactooligosaccharides (TOS), belong to the group of prebiotics. Prebiotics are defined as non-digestible food ingredients that beneficially affect the host by stimulating the growth and/or activity of beneficial bacteria in the colon.

Source: Wikipedia

Hypochloraemic Metabolic Alkalosis: results from either low chloride intake or excessive chloride wasting. Whereas low chloride intake is very uncommon, excessive chloride wasting often occurs in hospitalized children, usually as a result of diuretic therapy or nasogastric tube suctioning.

Source: Medscape

International Food Safety Authorities Network: joint initiative between WHO and the Food and Agriculture Organization of the United Nations (FAO). This a global network includes 181 Member States. Each has a designated INFOSAN Emergency Contact Point for communication between national food safety authorities and the INFOSAN Secretariat regarding urgent events.

Source: WHO

Linoleic acid: an unsaturated omega-6 fatty acid. It is a colorless liquid at room temperature. In physiological literature, it has a lipid number of 18:2 cis,cis-9,12

Source: Wikipedia

Lactobacillus: a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria^. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. In humans they are present in the vagina and the gastrointestinal tract, where they make up a small portion of the gut flora. They are usually benign, except in the mouth where they have been associated with cavities and tooth decay (dental caries). The production of lactic acid makes its environment acidic, which inhibits the growth of some harmful bacteria.

Source: Wikipedia

Long chain polyunsaturated fatty acids: fatty acids with 12 or more carbons and containing more than one double bond. Examples of foods high in polyunsaturated fats include vegetable oils, corn, sunflower, and soy.

Source: Medicinenet.com

Milk fat globule membrane, the membrane surrounding lipid droplets during their secretion in the alveolar lumen of the lactating mammary gland. MFGM proteins represent only 1-4% of total milk protein content; nevertheless, the MFGM consists of a complex system of integral and peripheral proteins, enzymes, and lipids. Despite their low classical nutritional value, MFGM proteins have been reported to play an important role in various cellular processes and defense mechanisms in the newborn.

Source: Cavaletto et al. 2008

Monounsaturated fatty acid: are fatty acids that have one double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.

Source: Wikipedia

National Research Council

Polyunsaturated fatty acids are fatty acids that contain more than one double bond in their backbone. This class includes many important compounds, such as essential fatty acids and those that give drying oils their characteristic property. Polyunsaturated fatty acids can be classified in various groups by their chemical structure.

Source: Wikipedia

World Health Organization