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VETM 465 Nutrition > Companion Animal 1 > Flashcards

Companion Animal 1 Flashcards

1
Q

What type of diet are commercial pet foods

A

Pet foods: total mixed ration (energy/protein/essential fatty acids/mineral/vit)
* Consumed to meet caloric requirements + nutrients provided in proportion

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2
Q

What are 3 types of energy source

A
  • Via. Carbohydrates (3.5 kcal/g), protein (3.5 kcal/g), fat (8.5 kcal/g)
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3
Q

What determines food intake

A
  • Caloric density determines food intake
  • Requirement varies with life stage/activity/environment/dz
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4
Q

What are essential amino acids

A
  • Required for essential amino acids (cant be synthesized)
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5
Q

What factors impact protein quality

A
  • Protein quality depends on EAA amount/caloric content/digestibility
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6
Q

What type of protein is higher quality (animal or plant) and why?

A
  • Animal protein = higher quality due to higher EAA content
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7
Q

What factor influences total protein content

A
  • Total protein content: depends on amount needed to provide EAAs adequately
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8
Q

Explain the relationship between caloric content and EAA metabolism

A
  • EAA’s are primarily used to make proteins – therefore higher calorie foods (meeting energy requirement easier) result in more efficient EAA use
    o Excess EAA used for energy
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9
Q

Compare the protein requirement between cats and dogs

A

cat > dogs

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10
Q

What are the 2 main functions of fat in a diet

A
  • Concentrated energy + palatability
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11
Q

What are essential fatty acids + examples? How much do you need?

A
  • Essential fatty acids (not synthesized) – linoleic acid + linolenic acid + arachidonic acid (cats) – required at 2% DM
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11
Q

How are vitamins added to diets

A
  • Fat (A/D/E/K) and water (B) soluble in premix – no requirement for vitC
  • Add excess – account for loss in processing/storage (vit A/B destroyed by heat, vit E via lipid peroxidation)
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12
Q

How are minerals added to diets

A
  • Part of purified premix (not contained in protein/fat sources)
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12
Q

What should be considered when thinking about minerals in the diet

A
  • Must meet absolute requirements + maintain ratios (Ca:P)
  • Should consider nutrient interactions (excess Ca reduces Zn absorption)
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13
Q

What are the functions of food additives? Give examples

A
  • Gives color/flavour/texture/stability/resistance to spoilage
  • Ex. antioxidant, antimicrobial preservatives/humectants (compounds that draw water into the product – prevent separation of gravies)/flavours/emulsifying agents/stabilizer/thickener/colourinig agents
  • Some functions or nutritionally important and some are only marketing tools to humans
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14
Q

What are the nutritional features of dry food

A
  • 90% DM – past was higher veggie protein/low fat but now high animal protein and fat
  • Low in As-fed calories due to air bubbles forming in extrusion process
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15
Q

What are the nutritional features of canned food

A
  • Higher water content can dilute calories/nutrient – as fed
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16
Q

Compare nutritional content of canned to dry food

A
  • More energy DM due to higher fat + lower carbohydrates vs dryW
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17
Q

What institutions regulate pet foods in NA

A

Regulating Agencies (USA)
* FDA
* USDA
* NRC
* AAFCO: Association of American Feed Control Officials

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18
Q

What is the AAFCO? What does it do?

A
  • AAFCO: Association of American Feed Control Officials
    o Nongovernmental organization
    o Guidelines for labelling and nutritional requirements
    o Each state has separate regulations based on AAFCO guidelines (voluntary compliance)
    o Most Canadian pet foods are American-based and follow AAFCO
    o Set nutrient profiles and standardize feeding trial protocols
     Growth/reproduction/gestation/lactation/maintenance
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19
Q

What are the labelling requirements set by AAFCO

A

o Labelling requirement:
 Product name
 Net weight
 Name/address/website of manufacturer
 Guaranteed analysis
 Ingredients (by weight)
 Words “dog or cat food”
 Caloric content per unit of measurement
 Statement of nutritional adequacy or purposes
 Directions for feeding

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20
Q

What are the limitations of the ‘guaranteed analysis’ on a pet food label

A

(CP/CFat/Cfibre/moisture – list within a range, will put the numbers that look the nicest for the consumer = cannot rely on guaranteed analysis as evidence of quality or comparison between products)

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21
Q

What is NOT included as a pet food label requirement by AAFCO (4 things)

A

o Not label requirements
 Digestibility
o Biologic value of protein (can estimate by the type of protein included)
 Quality
 Contamination

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22
Q

What is a concern with the directions for feeding on a pet food bag provided by the manufacturer

A

will recommend feeding the higher amount of food to avoid animals losing weight while eating their food

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23
Q

What are 2 ways nutritional content is verified

A

o Computer analysis:
o Standardized AAFCO feeding trials

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24
Q

How does computer analysis verify the nutritional content of pet food?What is a limitation of this

A

o Computer analysis: identify each nutrient requirement
 Identify formulation errors
 Assume ingredients used are nutritionally the same as in database
 Confirm via chemical analysis

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25
Q

How does Standardized AAFCO feeding trials verify the nutritional content of pet food

A

 Uses the type of animal, number of animals, duration of feeding time
 The factors they use depend on the label they want to use (ex. maintenance adult vs puppy food)
 Defined clinical results: food intake/ body weight/stool quality/some BW parameter (not many)
 Criteria for pass/fail
 Confirm via chemical analysis

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26
Q

How to identify if computer and chemical analysis of pet food has been done?

A

_____ is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient

Profiles for all life stages

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27
Q

How to verify if a pet food has been verified by standardized AAFCO feeding trials

A

Animal feeding tests using AAFCO procedures substantiate that ____ provides complete and balanced nutrition for all life stages

butt not advertised due to consumer perception
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28
Q

What are some benefits of using feeding trials vs chemical analysis alone when verifying pet food nutrition content

A

 Benefits; verify palatability, digestibility and bioavailability, nutrient interaction, toxins/contaminants

but not perfect - product may vary slightly from what they used to trial

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29
Q

What is the ‘Family Product’ rule in pet food labelling? When can it be used?

A

 ‘Family product’: allow manufacturers to claim the product has passed the feeding trials when it actually hasn’t
* Can occur with similar foods
* Must still laboratory test
* Can’t claim between life stages (ex. both foods must be labelled for the same life stage)

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30
Q

What does ‘Intermittent or Supplemental feeding only” mean? What foods fall in this category?

A

 ‘Intermittent or Supplemental feeding only” = not nutritionally balanced/complete/tested = some canned food/treats

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31
Q

Why are grain free foods controversial? What ingredients are they referring to?

A
  • Controversial
    o May be in response to 2007 recall – wheat gluten contaminated with melamine = renal fail/death
    o Quality/digestibility concerns
    o HS/allergy

corn and wheat gluten

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32
Q

What are the features of corn as an ingredient? Nutrients?

A
  • Readily utilized by dogs
  • Incomplete amino acid: lysine/methionine/tryptophan missing– offset with legume (soy)
  • Low documented HS/allergy
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33
Q

What are the features of wheat as an ingredient? Nutrients?

A

Wheat
* Readily utilized by dogs: lysine, methionine, threonine missing
* High protein (gluten)
* Common cause of dog HS/allergy – gluten

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34
Q

How to assess quality of grain free food

A
  • Assess quality as usual (complete/balanced/AAFCO/PE of patient/stool/quality of packaging)
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35
Q

What are the 3 methods of feeding raw diets?

A

commercially available
1. Total mixed ration: sole source of nutrition, many AAFCO profile (fresh/frozen/freeze dried)
2. Combination ration: supplement mix + raw meat

non commercial
3. Homemade: variable content

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36
Q

What are the disadvantages of grain free diets

A

o High in fat and protein – predispose to obesity + protein expensive (as energy source and financial)
o Contraindicated for hepatic/renal insufficiency, fat intolerance/pancreatitis
o Dilated cardiomyopathy: associated with peas/lentils/potatoes and golden retrievers
 +/- taurine deficiency (inconsistent findings) but switching to conventional diet +/- taurine supplement resolved function

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37
Q

What are the disadvantages of raw diets?

A
  • GI foreign bodies and perforation
  • Gastroenteritis (bacteria or high fat)
  • Sepsis
  • Iatrogenic hyperthyroidism – manufacturer using neck trimmings with thyroid included (over supplementation with thyroid hormone)
  • Nutritional imbalance (high risk with homemade, AAFCO guidelines not developed for raw food) – but it is very possible to make a complete and balanced diet
  • Bacterial contamination: Salmonella/E. coli/Listeria/Staph/toxoplasma
    o Documented in dogs and cats on raw but poorly defined risks
    o Require animal to eat infectious dose of an organism
    o But pet food borne infection = not just raw food (also regular pet food – more common because they are more produced)
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38
Q

What should you advise clients who are feeding raw food

A
  • Client education: safe food handling/avoid poultry-based product/avoid feeding if pets are on immunosuppressants
    o informed consent release for medical record
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39
Q

How to assess a raw food diet

A
  • Assess quality as usual complete/balanced
    AAFCO (but AAFCO is not designed to assess raw)
    PE of patient
    stool
    quality of packaging
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40
Q

Why should you avoid feeding raw chicken, compared to beef/pork?

A

Campylobacter risk is high

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41
Q

Define maintenance energy requirement

A
  • Maintenance energy requirement: Maintain basal metabolic rate/normal body temperature in neutral environment/recovery from normal activity
    o Allows for ingestion/digestion/assimilate food
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42
Q

What are the features of maintenance energy calculations? What does it give you?

A
  • Many equations: most with exponential function
    o Non-linear equation to estimate energy requirement
    o The only linear equation was developed in lab beagles (all the same)
    o Give you the kcal of energy required per day (ME/day)
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43
Q

Define metabolizable energy

A
  • Metabolizable energy: gross energy that accounts for loss in feces in urine
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44
Q

How to use the values you get from maintenance equations and tables

A
  • Equations/tables give rough estimate of individual requirements – make initial food intake – require monitoring
45
Q

What are some general guidelines for feeding an adult dog

A
  • 1-2x per day
  • Treats <10% calories/day discourage vitamin/mineral
  • Many types of diets: lite/maintenance/stress/performance
46
Q

How to decide between canned or dry food for adult dogs

A
  • Can vs dry: will meet nutritional requirements
    o Convenience/cost/prevention (dental dz associated with cans)/preference
47
Q

What changes influence feeding a geriatric dog? And how to feed accordingly

A
  • Lower energy requirement (depends on +/- neuter, activity level, muscle mass loss)
  • Geriatric conditions/dz can influence food intake (OA/CKD/dental dz)
  • Require 50% more protein to maintain muscle mass
48
Q

What nutrients are commonly added to senior dog foods? Why? Is it beneficial?

A
  • Nutrients advertised but require more research – all claims have little research
    o Fibre – support intestinal disorders/diabetes/obesity
    o Antioxidants – A,E,Se for immune response/neoplasia/CNS function
    o Glucosamine/chondroitin sulfate – DJD management
49
Q

Should you change a geriatric dogs diet to a senior diet if they are doing well on current food? Why?

A

No

  • More research needed for senior diets – complete and balanced = no one ration can cover all ages
50
Q

What are some physiologic features of cats that influence what we have to feed them? Requirements?

A
  • Obligate carnivores require
    o protein = 30% diet
    o dietary taurine/arginine
    o animal fats (for arachidonic acid)
  • reduced ability to make vitD
  • can’t convert carotene to vitA or tryptophan to niacin (B vit)
51
Q

What are the calorie requirements for an adult cat?

A
  • energy requirement: poorly defined (50-80 kcal ME/kg/d)
    o should feed to maintain optimal body condition
  • Feeding recommendations: meal or free feed – don’t use vit/mineral supplements
52
Q

What are the nutrient requirements for geriatric cats? How to feed?

A

Geriatric Cats
* Decreased energy needs (probably) but protein requirements = unchanged
o Unknown vit/min needs
o Controversial fibre intake
* No reason to alter diet if working well
* Don’t restrict protein or add supplements
* Consider geriatric diseases

53
Q

What are 3 main nutrients of concern when feeding puppies or kittens

A

Feeding Babies: Main nutrients: energy, protein, Ca/P

54
Q

What are some guidelines for instructing owners to feed their pet

A

Owner Instruction
* Clear and specific
* Identify brand name, dry/wet, flavour, exact measurement
* Give several choices and written instruction
* Update medical record

55
Q

What are the nutritional requirements of puppies and how to feed them

A
  • Fast growth: 50/60% full weight at 5-6 mo
  • Require energy dense/digestible/complete and balanced
  • Reputable manufacturer
  • Dry food (wet if small breed or picky eater)
  • Monitor BCS and adjust amount accordingly – want optimal/slightly thin
  • *never supplement with vit/min
56
Q

What MSK dz are associated with nutrition for puppies

A
  • MSK Dz: dangerous to overfeed – NO ad lib feeding
    o Hip dysplasia/metaphyseal osteopathy/osteochondritis dissecans
    o Large breed: avoid excessive intake (prevent too fast growth) + moderate Ca/P (high Ca = bone pathology like OCD/poor conformation)
     Hills L Puppy = 1% Ca vs (regular puppy food 1.5% Ca)
57
Q

What are the nutritional requirements of orphaned puppies and kittens? How to feed?

A
  • Neonatal = very high nutritional requirements – weight doubles in 8-12d
  • Calculate protein and energy requirements to ensure adequate feeding
  • Provide colostrum + commercial milk replacer
    o Be consistent with diet (inconsistent = diarrhea)
    o Meet energy and protein needs
  • Every 4 hours via bottle or OG tube + weight daily
58
Q

What is a good timeline for feed schedule for orphaned puppies/kittens?

A
  • 2 weeks = introduce high quality commercial food
  • 3 weeks = formula and gruel
  • 4-5 weeks = wean
59
Q

What 3 factors should be considered in a nutritional assessment

A
  1. Food/food factors
  2. Animal/animal factors
  3. Feed management/owner
60
Q

What pertinent history information should be collected in a nutritional assessment? Based on the 3 main factors

A
  • Food factors: diet? (type/flavour/form/amount/treats/supplement/med)
  • Animal factors: signalment (define physiologic status – growing/adult, breed related issues: Arctic breeds = Zn dermatosis, Irish setters = gluten sensitivity, Bedlington terrier = hepatic Cu storage dz)
    o Environmental or activity changes (temp/indoor/outdoor)
    o Dietary sensitivity or aversions (food item/circumstance/frequency of occurrence)
  • Owner factors: how often/food prep/who feeds/location of feeding/other pets/other food
61
Q

What PE signs should be evaluated in a nutritional assessment

A
  • BCS: should be done every appt + weight (same scale/appropriate sized scale/enter in medical record)
  • Observe clinical signs of obesity or malnutrition
62
Q

What are 4 common nutritional deficiencies in cats and dogs

A

o Protein-energy malnutrition – most common with illness
 Non-specific signs: weight loss/wasting/pallor/chronic infection/poor hair coat
o Taurine deficiency: cats
o Vit K deficiency: coagulopathy
o Thiamine deficiency: cats – brainstem necrosis

63
Q

What are common lab findings that indicate nutritional deficiency

A
  • Hematology: anemia due to deficiencies via
    o Fe/Cu and folate/vit B12
  • Biochem: obesity (hyperglycemia/hyperlipidemia/glucose intolerance)
  • Protein-energy malnutrition
    o Anemia/lymphopenia
    o Creatinine/albumin/BUN changes
64
Q

How is the nutritional assessment implemented for healthy animals

A

Healthy Animals
* Clear and specific recommendations (exact measurements + written instructions)
* Complete and balanced
* Update medical record

65
Q

How is the nutritional assessment implemented for sick animals

A

Sick Animals
* Complete assessment
* Complete and balanced +/- specialized diet or supplements
* Precise instructions: brand name, amount, frequency, written instructions
* Update medical record

66
Q

How should you monitor pets after nutritional assessment

A

Monitor Response
* Palatability
* Any dietary intolerance noted
* Body weight
* Underlying dz progress (if sick)

67
Q

In what animals does malnutrition typically occur

A
  • Malnutrition rare in healthy cat/dog (obesity more common)
    o In sick: different nutrient requirements/abnormal pattern of metabolism/reduced intake
68
Q

What are the main consequences of protein-energy malnutrition

A

Consequences:
* anemia/hypoproteinemia
* delayed wound healing
* reduced immune function
* GI, resp, cardio compromise
* death

69
Q

What are 2 adaptations that canines have developed to deal with starvation

A

Starvation (healthy animals)
* Adaptions to survive food deprivation
o Acute: maintain blood glucose (use hepatic glycogen and amino acids)
o Chronic: fat fuels (preserve lean body mass)

70
Q

What is the significance of lean body mass

A
  • Lean body mass = all of it has a critical function/life
71
Q

What is complicated/stressed starvation? What triggers it

A

Disease prevents normal adaptations to starvation: complicated/stressed starvation
* trauma/surgery/sepsis/neoplasia
* can’t switch to using fat for fuel
* catabolize lean body mass: skeletal muscle, serum protein, enzyme

72
Q

Why does disease predispose to protein energy malnutrition

A
  • higher demand for amino acids during illness
    o needed for: acute phase reactants, WBC, Ig, clotting factor, wound healing
    o amino acids support gluconeogenesis
    o inadequate adipose stores – need glucose and amino acids (can’t make glucose from fat)
73
Q

What are the physiologic changes that occur in protein energy malnutrition

A

Physiology
* increase in metabolic rate: due to spinal pathway/endogenous cytokines
* altered hormones: epinephrine/cortisol/glucagon/insulin – determine metabolic rat and how/if they can metabolize calorie sources

74
Q

What animal is predisposed to protein energy malnutrition and why

A

Cats:
* predisposed
* not good at conserving lean body mass
* high basal requirement: constant gluconeogenesis and hepatic transaminase urea cycle activity

75
Q

What is the first step and details of a nutritional assessment for patients with protein-energy metabolism

A
  1. Hx: understand why patient is critically ill (sx/infection/neoplasia/burns), +/-reduced food intake
76
Q

What is the second step and details of a nutritional assessment for patients with protein-energy metabolism

A
  1. PE: BCS/weight may not change (adipose tissue may obscure assessment)
    a. Non-specific: muscle wasting/pallor/poor coat/hepato or splenomegaly/chronic infection/peripheral edema/lymphadenopathy – may have some or none of these
77
Q

What is the third step and details of a nutritional assessment for patients with protein-energy metabolism

A
  1. Lab: CBC/Chem panel = insensitive
    a. Usually: normocytic/normochromic/nonregenerative anemia (anemia of chronic dz) + lymphopenia
    b. Biochem:
    i. low creatinine (muscle wasting, creatinine proportional to lean body mass)
    ii. hypoalbuminemia (not a sensitive marker for malnutrition due to longer half life – 8d – instead use insulin-like growth factor and transferrin because shorter half life
78
Q

What are the 5 steps of initiating nutritional support to a critically ill patient

A

Initiating Nutritional Support
1. Determine fluid requirement

  1. Determine energy requirement
  2. Select calorie source
  3. Micronutrient requirements
  4. Select route of admin
79
Q

How to determine the fluid requirement for a critically ill patient

A

a. Daily fluid requirement: 60ml/kg (adjust for v/d/renal dysfunction)

80
Q

What 2 things should you consider when administering fluids to a critically ill patient

A

Correct deficits before assisted feeding

measure intake vs requirement

81
Q

What method used to administer fluid requirements to a critically ill patient

A

b. Via: voluntary, tube, parenteral

82
Q

How to determine the energy requirement for a critically ill patient

A

a. Use resting energy requirement (maintenance requirement = overestimate)

because it…
i. Maintain basal metabolic rate
ii. Maintain body temperature (in thermoneutral environ)
iii. No increment for food consumption – measured based on post-absorptive state

b. Calculate based on weight: current weight after rehydrating (be conservative to avoid re-feeding syndrome)

83
Q

What factors to consider when choosing a calorie source for a critically ill patient

A

a. Depends on factors: species/palatable/digestible/cost/available/dz

84
Q

What are the 3 calorie sources available for a critically ill patient and what are their features

A

b. Protein: essential, underlying dz will impact requirement (cats 25-45% have higher requirement vs. dog 30-50%)

c. Carbohydrate: not required by dog or cat
i. Can be used if must restrict fat or protein
ii. Dz may prevent metabolism (hyperglycemia/glucose intolerance/insulin resistance)

d. Fat: caloric density and palatability – underlying dz will impact
i. Dog (20-60%), cat (35-50%) requirements

85
Q

How to choose a calorie type for a critically ill patient

A

e. Selecting food: list rations with desired nutrients (brand name + many choices)
i. First consider ideal calorie distribution
ii. Commercial product = easy/cheap/consistent

86
Q

What to consider when assessing micronutrient supplementation for a critically ill patient

A

a. Species variation (cats: taurine/protein, vitB)
b. disease can change requirement (immune response – protein/Zn/vitA/arginine, tissue synthesis/repair – protein/vitB/glutamine

87
Q

How to provide micronutrient supplementation for a critically ill patient

A

c. commercial recovery diets supplemented already: glutamine/vitB
d. supplement if specifically required (specific deficiency noted)

88
Q

What are 3 common routes of nutrient administration in critically ill patients

A

a. Voluntary intake
b. Enteral/tube feeding
c. Parenteral/IV feeding

89
Q

How to facilitate voluntary eating in critically ill patients

A

i. Hand feed/small quantity/highly palatable and aromatic food/warm food to body temp/calorie dense

iii. Pharmacological appetite stimulation: antidepressants (mirtazapine/diazepam) or cyproheptadine (periactin)
1. Use with caution because very few studies that confirm clinical efficacy – measure actual food intake
a. May delay use of feeding tube (time spent waiting for drug to work when it doesn’t)

90
Q

What is an important thing to do when choosing to use voluntary feeding for critically ill patients

A

a. Voluntary intake: measure intake over time (ensure requirements are met)

91
Q

What are the pros and cons of enteral feeding

A

b. Enteral/tube feeding
i. Pro: more physiologic, prevent villous atrophy, prevent bacterial translocation, less complex, cheap, few complications
ii. Con: long periods of transition, contraindicated by non-functional GI tract

92
Q

What are the types of enteral feeding tubes and their general features

A

iii. Types:
nasoesophageal (easy to place but temporary and small)

esophagostomy + pharyngostomy (wider in diameter – can use chunky food)

gastrostomy (long term)

jejunostomy (Surgically placed via
gastrostomy but small tube and in-clinic only)

93
Q

What types of rations are used for enteral feeding and which are compatible with the type of tube

A
  1. Blended commercial pet food
  2. Commercial paste-food (for tube feeding – pharyngostomy/esophagostomy/gastrostomy)
  3. Commercial liquid food (for nasoesophageal/jejunostomy)
94
Q

How do you initiate enteral feeding and what does sit require?

A

v. How: initial bolus + feeding every 2 hours (goal is 4-6 feeding daily)
1. Small volume/dilute
2. Jejunostomy tubes require CRI
3. Close initial supervision – watch for re-feeding syndrome

95
Q

What are the pros and cons of parenteral feeding

A

i. Pro: bypass GIT+ allow bowel rest, low risk aspiration, +/- anesthesia, reduced risk of bleeding
- May be good for animals with severe coagulopathy (only making a small hole)

ii. Con: villous atrophy, bacterial translocation, complications (sepsis/hyperglycemia/hyperlipidemia), require specialized equipment/care, more expensive

96
Q

What factors impact the choice of enteral feeding tubes

A
  1. Depends on gastrointestinal dysfunction location
  2. Expected length of time required
  3. Patient conformation and concurrent disease
  4. Type of ration
  5. Clinical status (stability for general anesthesia, +/- coagulopathy, neurological status)
97
Q

How does critical care diets compare to maintenance diets, nutritionally

A
  1. Higher protein, fat and minimal carbs than a maintenance diet
98
Q

What is the most common malnutrition affecting dogs and cats

A

obesity

99
Q

What are the predisposing factors to obesity

A

Predisposing factors: neutering, purebreds (Labs, shelties, beagles), behavioural (competition, engorgement) – more likely if owner is obese too

100
Q

What are the consequences of obesity in dogs and cats

A

Consequences:
* MSK problems
* Immunosuppression
* Glucose intolerance/insulin resistance (link to diabetes in cats)
* Predispose cats to hepatic lipidosis
* Challenge drug dosing (esp. if have narrow therapeutic index b/c use lean body mass)
* Increase sx/anesthesia risk
* Neoplasia risk
* Shorten lifespan of dogs

101
Q

What is a major complication when trying to manage obesity

A

Management complication: owners (may not recognize the problem/may be responsible) – must convince them of the benefits of weight loss

102
Q

What are the 6 steps of creating and implementing weight loss programs

A
  • Use a team approach: veterinarian/tech + reception/owner
  1. Patient assessment
  2. Determine energy intake for weight loss
  3. Choose a weight loss ration
  4. Institute weight loss program
  5. Monitor
  6. Transition to maintenance diet
103
Q

What are the important steps of a patient assessment when creating a weight loss program

A
  1. Patient assessment: body weight + BCS  demonstrate to owner
    a. Nutritional assessment
    a. Rule out medical causes: medication (corticosteroid/anticonvulsants)/hypothyroidism/hyperadrenoocorticism)
    i. Use hx, PE, diagnostics
104
Q

How to determine the energy intake for weight loss program

A
  1. Determine energy intake for weight loss: make estimate for ideal body weight and multiply by 0.6 or 0.8 (reduce) for weight loss
    a. Use a more conservative adjustment for cats (never lower than 0.8)
105
Q

What are the 2 factors that can be variable in weight loss diets

A

protein content

fibre type and quality

106
Q

How does protein content vary in weight management diets

A

a. Protein content: avoid loss of lean body mass (important for life functions)= need lots of protein
i. Must optimize adipose tissue and minimize lean body mass

107
Q

How does fibre type and quantity vary in weight management dietss

A

b. Fiber type/quantity:
i. Insoluble vs soluble fibre: traditionally insoluble fibre (reduced calories but increase satiety)
ii. High vs low
1. Cons of high fibre: more frequent/bigger poops, abdominal distension, farting more, poor coat quality, compromised nutrient absorption
2. Low fibre: better poops/coat/BCS, low fat and calorie still

108
Q

What is the nutrient make up of weight management foods (generally) vs maintenance

A

c. Overall (on a %calorie basis): more protein, less fat, varied fibre amounts depending on strategy of diet = low calorie

109
Q

What are the general steps when implementing a weight loss plan

A
  1. Institute weight loss program
    a. Written explicit feeding and exercise (frequency/duration – dog) instructions
    b. Don’t feed pet in kitchen at human meal time
    c. Include and deduct calories from treats in daily calorie intake
110
Q

What are the important notes when monitoring pets on weight loss program

A

a. Recheck body weight/BCS +/- blood work (cats)
b. Adjust food intake – weight loss should be ~1% body weight per week (dog)
c. Safe weight loss is gradual (week-month)
d. Owner recording exercise and food intake is useful
e. If no weight loss: review amount being fed/who is feeding/exercise schedule
i. Identify problems and try to correct
f. Hospitalization is last resort – but lacks owner involvement resulting in reduced long term success

111
Q

What does transitioning to a maintenance diet in weight loss program include

A
  1. Transition to maintenance diet
    a. Choose less calorie dense maintenance product – give owner specific instructions
    b. Re-check frequently

VETM 465 Nutrition (4 decks)

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