Lecture 4: Nutritional Assessment & Energy Calculations (Exam 1) Flashcards
1
Q
What is assess in a nutrition assessment
A
- The px
- The current & prior diet
- The Feeding management
- Repeat as needed
2
Q
Describe Body weight
A
- Set scales to read in kg
- Or divide weight in pounds by 2.2
- Use baby scales for cats & small dogs
- Record BW @ every visit & recheck
3
Q
Describe BCS
A
- A subjective eval/measurement of body fat mass
- 9 point scale preferred
- Ideal BCS for dogs is 4 or 5/9
- Ideal BCS for cats is 5/9
- BCS not validated for growing puppies & kittens
4
Q
Describe the characteristics of under BCS, ideal BCS, & over ideal BCS
A
5
Q
Each 1 point change on the 1 - 9 scale is estimated @ what of body weight & fat mass
A
- 10% body weight
- 5% fat mass
6
Q
Fill out the chart
A
7
Q
A
8
Q
A
Answer on slide 13
9
Q
What is a muscle condition score
A
- A subjective eval/measurement of body muscle mass
- 4 options: norm (3/3), Mild loss (2/3), Mod loss (1/3), & severe loss (0/3)
- Used to ID & measure cachexia & sarcopenia
10
Q
What are the diff px lifestages
A
- Adult maintenance
- Preg/gestation
- Lactation
- Growing
- Working/performance
11
Q
How do you know the px is heathy
A
- Bright & Alert
- Good appetite
- Healthy BCS & MCS
- Skin not dry/flaky, no skin lesions, & shiny coat
- Norm or unpalpable lymph nodes
- Eyes remarkable
- Moving/standing evenly/ good mobility
- Formed stool passed w/out difficulty
- Absence of lab parameters outside of the reference interval
12
Q
How can nutrient req may be expressed as
A
- Absolute amount
- Diet concentration on a dry matter (DF) or as fed (AF) basis
- Diet concentratioon on a caloric basis
13
Q
What are dogs & cats fed
A
- Water
- Commercial pet food, homemade diet, or combo
- Commercial treats
- Fresh or cooked treats/table scraps
- Supplements
- Flavored meds
- Toothpaste
14
Q
How do you take a diet hx
A
- Start w/ open ended questions
- Then clarify w/ more close ended questions
15
Q
How is current food measured
A
- Is a proper measuring device used for vol
- What is a cup to the owner
- 1 fluid ounce dont not equal 1 ounce of weight
- Feeding by weight is most precise but not commonly prac
16
Q
How is food offered
A
- Bowl
- Trough
- Ground
- Pet food/treat toy/puzzle
17
Q
What question should be asked to know if the pet food selected is safe
A
- Are you confident that the manufacturer has appropriate quality & food safety
- Bacteria
- Mycotoxins
- Pesticides & herbicides
- Heavy metals
- Contaminants
18
Q
How do you know if the pet food is nutritious
A
- All req nutrients present @ appropriate amounts
- Nutrient levels tested in raw materials & finished products
- Digestibility testing
- Feeding trials
19
Q
What are the two categories for AAFCO Nutrient profile guidelines
A
Slide 32
20
Q
What WSAVA questions are asked to pet food companies
A
- Do they employ nutritionist
- Who formulates the diet
- What is the quality control process for ingredients & finished products
- Will they provide info on requested nutrients
- What kind of product research or nutrition studies have been conducted (is it published in peer-reviewed journals)
21
Q
What are other resources for pet food selection
A
- Vet specialist (nutritionist)
- Breeders
- Show owners & handlers
- Lots of opinions out there (not always rooted in scientific evidence)
22
Q
What are the 3 ways to express energy req
A
- Basal energy req (BER)
- Resting energy req (RER)
- Daily energy req (DER)
23
Q
Describe RER
A
- Expressed as kcal metabolizable energy (ME) per day
- The foundation to which a life stage factor is multi to estimate DER
24
Q
Describe DER
A
- Maintenance energy req (MER)
- Different DERs for different life stages (like growth, & work)
- Expressed as kcal metabolizable energy (ME) per day
25
How is energy content of pet food expressed
Metabolizable energy
26
What are the different types of energy that can be calculated
* Gross energy = food energy (burnt in bomb calorimeter)
* Digestible energy = gross energy - fecal energy
* Metabolizable energy = digestible energy - urine & gas energy
* Net energy = Metabolizable energy - heat increment (energy lost as heat)
27
List the modified atwater factors (for ME) for lipids, proteins, & Carbs
* Lipids = 8.5 kcalME/g
* Protein = 3.5 kcal ME/g
* Carbs = 3.5 kcal ME/g
28
What is the resting energy req (RER) equation
Units = kcal/day
29
Calculate the following
30
Calculate the following
31
How do Is DER calculated
DER = RER x lifestage factor
32
List the life stage factors from this chart
33
Calculate the following
34
Calculate the following
