Maternal and Infant Nutrition

by Instructor: Patricia J. Becker, MS, RD, CSP, CNSC


i 10.00 CEH

Course Overview

The first year of life is unparalleled in terms of rate of growth and development for the infant. In order to provide the infant with the best possible start, it is essential that all nutrient needs be met and that positive and supportive feeding techniques are established. Many factors determine an infants’ need for nutrients including body size, rate of growth, reserves acquired in utero by the fetus, and dietary intake. Breastfeeding is the optimal feeding for healthy newborns, so several chapters in this course focus on breastfeeding. The many nutrition, health, and economic benefits of breastfeeding are discussed. Since maternal nutritional status influences the quality and quantity of breastmilk consumed by infants, it must be carefully considered. One chapter deals exclusively with this topic.

Some women choose not to breastfeed or discontinue breastfeeding before their infants are a year old. Therefore, formula feeding also is discussed in detail. Special attention is given to the differences in feeding, stooling, and growth patterns between breastfed and formula-fed infants since these parameters are important factors in evaluating infant nutritional status.

About the Course Author

Patricia J. Becker, MS, RD, CSP, CNSC is a pediatric dietitian nutrition specialist, board certified in nutrition support and pediatric nutrition with experience in milk bank management, neonatal intensive care, NICU graduate care, baby friend hospital certification, pediatric inpatient, and outpatient care.  She is the author of numerous articles and book chapters including the Consensus Statement for the Identification and Documentation of Pediatric Malnutrition (undernutrition), and is managing editor for the fifth edition of the Pediatric Nutrition Handbook (Jones and Bartlett publisher). She has served as the chair of the Academy’s Evidence Analysis Library Pediatric Nutrition Risk Screening Project. Education: MS, Bridgeport University; BS University of Cincinnati.

Patricia J. Becker, MS, RD, CSP, CNSC has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Get started now and your first course is free!
CE-PRO Membership
Become a member today and enjoy instant savings on all courses
$19.95 / year

CE-PRO is a membership program that gives you 50% OFF everything you buy and much more.

CE-PRO Membership Benefits

50% Discount on All Course Purchases

Free CE Alerts

Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (3 Match)

  • Commission on Dietetic Registration


    Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials. CDR Credentialed Practitioners will receive 10.0 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 113013 Learning Need Code(s): 4000, 4140, 4150, 5060 CPE Level: Level II

    Dietitians/nutritionists may submit activity evaluations directly to CDR;, or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

    Critical Thinking Evaluation Tool
  • Florida Council of Dietetics and Nutrition


    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 10.0 contact hours.
  • American College of Sports Medicine


    The American College of Sports Medicine’s Professional Education Committee certifies that Relias LLC meets the criteria for official ACSM Approved Provider status from 2013 to December 2022 (provider #730441). This course is approved for 10.0 ACSM CEC. ACSM approved providership of these programs does not imply endorsement of the sponsoring organization’s products/services.

Course Details
  • Course Code:

  • Hours:

  • Type:

    Online Course
  • Release Date:

  • Expiration Date:

  • Learning Objectives:

    Analyze the diet of a breastfeeding woman and make recommendations for improvement.; Compare and contrast the composition of breastmilk and formula.; Define at least three feeding practices that result in breastfeeding success in the early weeks.; Describe feeding recommendations for normal healthy infants.; Describe five factors which can impact milk volume.; Describe the progression of foods in relationship to infant development.; Discuss growth patterns of infants from birth to 12 months.; Discuss the feeding relationship and the roles of infants and parents at different ages through the first year.; Discuss various types of formulas and indications for their use.; Evaluate infant feeding patterns to determine adequacy of intake.; List six or more benefits mothers and infants gain from breastfeeding.; Recommend weaning strategies for breastfed and formula-fed infants.; Suggest roles for nutrition professionals in breastfeeding promotion and support.
  • Outline:

    Chapter One: The Growing Infant     

    Chapter Two: Nutrient Needs in the First Year    

    Chapter Three: The Case for Breastfeeding       

    Chapter Four: The Physiology of Lactation       

    Chapter Five: Human Milk       

    Chapter Six: The Breastfed Infant       

    Chapter Seven: Nutrition Needs of Breastfeeding Women       

    Chapter Eight: Breastfeeding Promotion and Support       

    Chapter Nine: The Formula Fed Infant       

    Chapter Ten: Formula Tolerance and Specialty Formulas       

    Chapter Eleven: Weaning and Introducing Solid Foods

    Review Question Answers       


    Appendix 1a: Birth to 24 Months: Boys Weight-for-length and Head Circumference Percentiles

    Appendix 1b: Birth to 24 Months: Boys Length-for-age and Weight-for-age Percentiles

    Appendix 2a: Birth to 24 Months: Girls Weight-for-length and Head Circumference Percentiles

    Appendix 2b: Birth to 24 Months: Girls Length-for-age and Weight-for-age Percentiles

    Appendix 3a: Fetal-Infant Growth Chart for Preterm Infant Boys

    Appendix 3b: Fetal-Infant Growth Chart for Preterm Infant Girls

    Appendix 4: Resources for Specialized Growth Charts

    Appendix 5: Dietary Reference Intakes (DRI) for Infants

    Appendix 6: Nutrition Questionnaire for Breastfeeding Women

    Appendix 7: Nutrition Questionnaire for Infants

    Appendix 8: Common Concerns about Breastfeeding

    Appendix 9: Nutrient Profile of Mature Human Milk

    Appendix 10: Keeping Expressed Breastmilk Safe

    Appendix 11: Recommended Books About Breastfeeding

    Appendix 12: Nutrition Recommendations for Breastfeeding Women

    Appendix 13: Food and Nutrition Programs for Mothers and Children

    Appendix 14: Breastfeeding – Off to a Good Start

    Appendix 15: Common Breastfeeding Problems

    Appendix 16: Composition of Selected Cow’s Milk Formulas

    Appendix 17: Guidelines for Bottle Feeding

    Appendix 18: Tips for Introducing Solid Foods

    Appendix 19: Preparing Baby Foods at Home

    Appendix 20: Food for Your Growing Baby


  • Target Audience:

    The target audience for this course is: Athletic Trainers; Fitness Professionals; Health Educators; Level II level Dietitians.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form ( or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.
News & Information
New CMS Rule Gives Dietitians Order-Writing Privileges

Starting July 11, 2014, Registered Dietitian Nutritionists will be able to order diets in hospitals under Centers for Medicare and Medicaid Services (CMS) regulation …

Read More
Leader in Online Education for Healthcare Professionals is the leader in online education for healthcare professionals. We are the first choice for hundreds of healthcare organizations and hundreds of thousands of individuals …

Read More
A Complete Guide to CE for Dietitians and Nutritionists

As a Registered Dietitian (RD), or soon to be, you play a vital role in the healthcare community by providing expert advice on proper food and nutrition, counseling clients …

Read More