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Yr 2 > nutrition 🍗 > Flashcards

nutrition 🍗 Flashcards

1
Q

what is the role of protein

A

help to repair and build tissues

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2
Q

what is the structure of protein

A

complex organic compounds made up of carbon, hydrogen and oxygen, they contain nitrogen and sulphur. they are composed of long amino acids which can be essential aa or non-essential aa.

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3
Q

list types of essential aa

A

arginine, histidine, isoleucine, leucine, lysine, taurine, valine

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4
Q

list functions of proteins

A
  1. growth
  2. repair of damaged tissues
  3. increase milk production in lactation
  4. supports growth in pregnancy
  5. source of energy
  6. regulation of metabolism
  7. part of the structure of cell walls and muscle fibres
  8. provides strength with flexibility in ligamaments, tendons and cartilage
  9. transports and stores o2 in the muscles as myoglobin
  10. transports other nutrients
  11. protection of the body against infections
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5
Q

what 4 organs are used in digestion of protein

A

mouth, stomach, SI, liver

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6
Q

how is protein digested in the mouth

A

mechanical digestion starts with mastication

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7
Q

how is protein digested in the stomach

A

mechanical and physcial breakdown continues, chemical digestion starts. the chief cells secrete pepsinogen which becomes active pepsin in the presence of HCA which is secreted by parietal cells.

protein break down into polypeptides by pepsin. renin will start to coagulate milk proteins.

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8
Q

how is protein digested in the SI

A

enterokinase from the intestine acts on trypsinogen produced by the pancreas to form active trypsin.

trypsin breaks down peptides into other proteins and aa. peptidases break down polypeptides into free aa. blood flows from SI to liver via hepatic portal vein

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9
Q

how are aa absorbed

A

through the intestinal wall into the blood

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10
Q

how is protein digested in the liver

A

synthesis of tissue proteins and enzymes such as albumin and hormones by aa. the surplus protein is used as energy

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11
Q

how is protein utilised

A

for growth and repair and energy

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12
Q

what is the role of fat in the body

A

to store energy and regulate body temp

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13
Q

what is the structure of fat

A

dietary fats is part of a group called lipids.

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14
Q

what are lipids

A

lipids are termed fats when solid at room temp and oils when liquid at room temp.

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15
Q

what is the most common form of dietary fats

A

triglycerides

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16
Q

what are triglycerides composed of

A

one molecule of glycerol and 3 molecules of fatty acids.

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17
Q

what determines physical and nutritional characteristics of fat

A

specific types of fatty acids

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18
Q

functions of dietary fat

A
  1. provision and storage of energy
  2. essential fatty acids
  3. aid abroption of fat soluble-vitamins ADEK
  4. metabolic and structural functions
  5. insulation
  6. enhance food palatability
  7. synthesis of hormones
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19
Q

what organs are used to digest fat

A

mouth, stomach, SI, bile, liver

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20
Q

how is fat digested in the mouth

A

mechanical digestion by mastication. lingual lipase hydrolyses and breakdowns lipids

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21
Q

how is fat digested in the stomach

A

a lipid is in the structure of a triglyceride which is 3 fatty acids and a glycerol. bile salts in the stomach will emulsify the lipds which coats them for the digestion of the enzyme gastric lipase to break down fats to fatty acids and monoglycerides with the help from micelles which is a ball composed of broken down parts of fat which are composed of bile salts, fatty acids, monoglycerides and cholesterol. the fat droplets and the acidity of the stomach stimulate the SI cells to produce secretin which stimulates the bicarbonate secretion to raise the intraluminal ph to 6.5 which is the optimum ph for fat digestion and cholysistokinen which stimulates pancreatic juice and bile production and secretion

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22
Q

how is fat digested in the SI

A

monoglycerides and fatty acids are transported and absorbed in the jejunum. bile breaks down the fat into droplets by breaking down the surface tension so lipase can breakdown the fat. bile salts remain in the lumen as they arent reabsorbed here. they reach the ileum fir active reabsoroption and enter the HPS and travel to the liver. fats are absorbed into the lymphatic system by the lacteals and pass into the cyterna chyli and then into the lymphatic duct into the blood supply which is then carried to the liver to be converted and used for energy production, however some fat is utilized immediately to release energy and some is stored in adipose tissue.

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23
Q

how is fat digested in the liver

A

fat metabolism takes place. the lipds required by the body are synthesised in the liver and fatty acids are metablosised to produce energy. fatty acids enter cells and must reach the mitochondira in order to be useful. L. carnitine helps to transport fatty acids into the mitochondira so they are used for energy. bile salts are recycled and created into bile to be used again.

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24
Q

what can fat also provide structure-wise

A

essential fatty acids including linoleic acid and arachidonic acid.

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25
Q

what are the functions of linoleic acid and arachidonic acid

A
  • acting as constituents of cell membranes in prostaglandin synthesis during inflammation
  • control of water loss through the skin
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26
Q

what is the role of water

A
  • metabolic processes
  • chemical reactions
  • temperature regulation
  • eliminating waste from the body
  • health and survival.
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27
Q

what is the structure of water

A

one oxygen atom bonded to two different hydrogen atoms

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28
Q

what is the function of water

A
  • transports medium
  • temperature regulation
  • digestion
  • lubricant
  • elimination
  • hydrolysis
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29
Q

how is water utilised in the body

A
  • helps different digestives juices and food components interact
  • enhancing digestion
  • excretion of waste products in the form of urine, faeces, and perspiration, sweat,
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30
Q

how is water absorbed in the body

A

water absorption occurs in the small intestine with additional absorption in the large intestine

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31
Q

what is the structure of carbohydrates

A

composed of hydrogen, carbon and oxygen. CH20

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32
Q

what is the function of carbs

A
  • provision of energy
  • synthesis of body compounds- RNA and DNA
  • source of fibre
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33
Q

what can carbs be classed as

A

monosacchardies

disaccharides

polysaccharides

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34
Q

what organs are involved with carb digestion

A

mouth, stomach, liver and SI

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35
Q

how are carbs digested in the mouth

A

pytalin is secreted by the parotid gland and salivary amylase starts the digestion of carbs

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36
Q

how are carbs digested in the stomach

A

some mechanical digetsion occurs. enzymatic digestion also occurs as the low ph of the stomach inactivated salivary amylase

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37
Q

how are carbs digested in the SI

A

pancreatic amylase is released which breaks down the digestion of starch or glucose. on the brush border of microvilli are enzymes that finish the breakdown of carbs into single glucose molecules that can be absorbed. the carb molecules are now broken down into disaccharides, sucrose, maltose and lactose. disaccharides break down into monosaccharides as monosaccharides are the only carb that can be broken down. maltase breaks down maltose into glucose, surcase breaks down sucrose into glucose and fructose, lactase breaks down lactose into glucose and galactose.

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38
Q

how are carbs digested in the liver

A

Glucose etc. is absorbed into the blood stream and carried via the hepatic portal vein to the liver where it is stored and glycogen and release into the circulation as required for energy.

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39
Q

how is fibre digested

A

Fermentation i.e. carbohydrates broken down in an environment with little or no oxygen in such a way as to release energy. Microbes in the LI are anaerobes (i.e.no oxygen)
Microbes only use part of the energy they release the rest can benefit the mucosal lining of the large intestine.
Some fibres are more rapidly fermented than others. The more rapid the fermentation the more gases and short chain fatty acids are released in a short time i.e. the more flatulent they are!!

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40
Q

what are the functions of energy

A

walking
running
repair
growth

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41
Q

what are the nutrients that supply energy

A

fats
carbs
protein

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42
Q

how does the body obtain energy

A

oxidising the food is eaten

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43
Q

what regulates the rate of which energy is released

A

enzymes

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44
Q

what is gross energy

A

total energy released by the oxidation of food in an environment of pure oxygen

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45
Q

what is gross energy measured by

A

bomb calorimetry

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46
Q

what is digestible energy

A

energy available from a food when its been absorbed into the body after digestion in the digestive tract

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47
Q

how is digestible energy calculated

A

gross energy minus faecal losses

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48
Q

what metabolisable energy

A

the energy that is ultimately utilised by the tissues

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49
Q

how metabolisable energy calculated

A

digested energy minus urinary losses

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50
Q

what is net energy

A

the energy to an animal for the upkeep of vital functions, exercise, growth and adaption to changing environments etc

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51
Q

how is net energy calculated

A

metabolisable energy minus heat increment

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52
Q

how much does fat provide in energy

A

8.5kcal/g

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53
Q

how much does protein provide in energy

A

3.5kcal/g

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54
Q

how much does carbohydrates provide in energy

A

3.5kcal/g

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55
Q

what is basal metabolic rate or basal energy expenditure

A

the energy required to keep essential bodily processes functioning and so maintain the animal

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56
Q

what is resting energy rate

A

the energy required by an animal in a thermo-neutral environment 12hrs after eating

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57
Q

what is the decimal for RER with a neutered animal

A

1.6

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58
Q

what is the decimal for RER with light exercise

A

2.0

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59
Q

what is the decimal for RER with an obese animal

A

1.4

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60
Q

what is the decimal for RER with a lactating animal

A

1.9 x RER + 25% for each puppy

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61
Q

what is a complete diet

A

nutritionally balanced when fed alone
can be in any form
composition must meet the nutritional requirements of the stated species at the particular life stage its sold for

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62
Q

what is a non-conplete diet

A

not balanced when fed alone
can be in any form
an additional diet which should be fed
should clearly state the life stage and purpose of diet

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63
Q

what is proximate analysis

A

method of determining the analytical consituents

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64
Q

what diet has low energy density

A

moist diets

65
Q

what are the characteristics for moist diets

A

highest palability
high digestibility
high energy density on a dry matter basis

66
Q

what are the characteristics for semi-moist diets

A

high moisture content with high levels of preservatives
not suited for obese or diabetic pets
usually complementary

67
Q

what is the first life stage

A

neonates

68
Q

what do neonates need when they are born

A

colostrum

69
Q

what does colostrum contain

A

immunoglobins.

important for early immunity

70
Q

how is colostrum absorbed

A

directly through the intestine

71
Q

when should colostrum be given

A

12-24hrs

72
Q

what does colostrum give to the neonate

A

energy
nutrients
has a laxative effect to get rid of early faecal waste

73
Q

what happens in 0-4 weeks of age

A

eat, sleep and grow
they are poikilothermic
stay on mothers milk until 3-4 wks of age and then introduce solids
should be provided with a good quality growth diet ( moist diet) mixed with warm water
provide the food little and often, 4-5x a day using a shallow dish
weaned by 6wks of age
deciduous teeth erupt at 21-35days

74
Q

when do cats and small dogs go through puberty

A

6-12 months

75
Q

when do medium dogs go through puberty

A

12-18months

76
Q

when do large /giant breeds go through puberty

A

18-24months

77
Q

when does the fastest growth rate occur

A

first 6 months

78
Q

what is the energy requirement for growth diets

A

pups requirement in the first 6 months is double that of an adult animal. this decreases as growth rate slows. kittens- 160kcal/day on average but are usually fed as lib and regulate their own energy intake

79
Q

what are large breed susceptible to

A

OCD and hip dysplasia as they have an inherited tendency. its made worse by fast growth rate and too much calcium.

80
Q

do small breed puppies have a high or low metabolic rate

A

high

81
Q

so small breed puppies have small or big mouths and tummies

A

small

82
Q

what is the feeding regime for puppies

A

portion controlled
4-5 meals per day up to 10wks
3 meals a day until they reach 50% of adult size
2 meals a day thereafter
20-40 mins of low impact exercise can help support muscle and bone growth

83
Q

what is the feeding regime for kittens

A

fed ad lib

84
Q

true or false
you dont have to weight or condition score puppies and kittens

A

false

85
Q

what are the feeding regimes for adult dogs

A

portion controlled vs ad lib
2 meals a day

86
Q

what is the maintenance for adults

A

reached maximum work, not pregnant or lactating and not doing strenuous work

87
Q

what are signs of ageing

A

weight loss, bad breath, low metabolic rate, lipoma, urinary system changes, decreased activity levels, decrease In bone mass (more thin and brittle so cant absorb calcium)

88
Q

how does rabbit digestion take place

A

Initially the food is chewed thoroughly to break it down and mix it with saliva.
This then passes into the stomach and on into the small intestine.
In the small intestine most of the protein, some starches and sugars are absorbed.
The residue is passed to the junction of the ileum and the caecum/ colon. At this point the food is divided into two parts.
The large indigestible fibre particles pass through the colon and are excreted as the small round hard droppings.
The small soluble particles, which are to be recycled pass into the enlarged caecum where it undergoes bacterial fermentation.

89
Q

what is the process of caecotrophy

A
90
Q

what food causes selective feeding in rabbits

A

muesli

91
Q

what have muesli foods been linked too

A

Muesli foods have been linked to slower gut movements, but they also found that urinary problems and inflammation of the skin connected.

92
Q

what is the protein, fat and crude fibre % for young rabbits

A

protein- 16-18%
fat 3%
crude fibre- 16-18%

93
Q

what is the protein, fat and crude fibre % for young rabbits

A

protein- 12-14%
fat- 1%
crude fibre- 20%

94
Q

where are fat soluble vitamins soluble in

A

fat

95
Q

when can the body absorb fats

A

when bile salts are available

96
Q

what is the difference fat/water soluble vitamins

A

Fat soluble
The fat-soluble vitamins are similar to oil and do not dissolve in water. Fat-soluble vitamins are most abundant in high fat foods and are much better absorbed into the bloodstream when eaten with fat as they are dissolved by fats in the body.
They are absorbed by fat globules that travel through the small intestines and are distributed through the body in the bloodstream. Fat soluble vitamins can be stored in the body when not in use.

Water soluble
Water-soluble vitamins found in food or supplements, are dissolved in water.
Water-soluble vitamins are those that are dissolved in water then readily absorbed into tissues for immediate use. Because they are not stored in the body, they need to be replenished regularly in the diet.

97
Q

what are the fat soluble vitamins

A

ADEK

98
Q

what is the function of vitamin A

A

Essential for night vision – used within the eye to adapt to changes in light.

Regulation of immune system

Appearance and maintenance of skin and coat.

99
Q

what does vitamin A deficiencies cause

A

Poor skin and coat condition
Night blindness
Bone & teeth abnormalities
Weakened Immunity

100
Q

what does vitamin A excess cause

A

Abnormal bone formation
Bone fusion (particularly in the spine)
Skin changes
joint problems

101
Q

what are sources of vitamin a

A

dark leafy greens
carrots
fish liver oil
liver

102
Q

can cats synthesis vit a.

A

no

103
Q

what is the dietary precursor for vitamin a

A

carotene

104
Q

what are the functions of vitamin d

A

Increases the amount of calcium and phosphorus
absorbed in the small intestine
Maintains correct levels of calcium and phosphorus in the blood.
helps with immunity and control of cell growth

105
Q

what are the deficiencies of vit d

A

Weakened/softer bones as not enough calcium is absorbed
Osteoporosis (loss of bone mass)
Weakened muscles

106
Q

what are excess of vit d

A

Bone and tooth malformation
Slowed growth
Decreased appetite
Severe ossification problems – osteochondritis (inflammation of bone and cartilage)

107
Q

what are sources of vit d

A

Cod liver oil
Liver /organ meats
Dairy products
Eggs
Grass & Hay

108
Q

how does vit d regulate calcium and phosphorus levels in the body

A

Vitamin D influences the amount of CAL/PHOS absorbed from the gastrointestinal tract and their deposition into bone tissue.

Vitamin D stimulates the synthesis of calcium binding protein; this is necessary for the absorption of the calcium and phosphorus.

Vitamin D mobilises parathormone to transport calcium from the bone to the blood.

This results in plasma levels of calcium and phosphorus being increased to levels required for the normal mineralization of bone

109
Q

functions of vitamin E

A

Protection of cell membranes
Regulation of immune system
Acts as an antioxidant – helps to protect cells from unstable molecules also known as ‘free radicals’

110
Q

what are the deficiencies of vit e

A

Widespread cell damage
Reproductive and immune response failure
Muscle Weakness
Brown Bowel Syndrome is a condition used to describe a dog or cat deficient in Vitamin E. These animals have affected bowels which ulcerate, haemorrhage and degenerate

111
Q

what are the excess of vit e

A

Excess of this vitamin is extremely rare in animals therefore does not need to be considered.

112
Q

what are the sources of vit e

A

Vegetable Oil
Grain, nuts and seeds
Leafy green vegetables

113
Q

what are the functions of vit k

A

Plays an essential part in blood coagulation
Binds calcium to bone
Helps to produce proteins for blood, bones and kidneys.

114
Q

what are the deficiencies of vit k

A

Anaemia
Haemorrhaging
Blood coming mucous membranes
Bleeding from bowels
Blood cannot clot/increased clotting time

115
Q

what can excess of vit k cause

A

Can cause the breakdown of RBC and liver damage – rarely seen

116
Q

what are the sources of vit k

A

Dark green leafy vegetables
Soybean and Canola oil
Liver and meat
Produced by bacteria in a healthy GI tract

117
Q

what are the types of water soluble vitamins

A

9 B vitamins

118
Q

what are the functions of water soluble vitamins

A

Plays a role in many enzyme
reactions of the metabolism.
Helps maintain nervous system and
blood cell production in bone marrow
Important in normal cardiovascular function

119
Q

which vitamin bs have no deficiencies

A

B2 B7 B9 B12

120
Q

what are the deficiencies of vit b complex

A

Skin disorders, dermatitis, skin lesions, slow would healing – this is all due to poor cell growth and production
Anaemia, lethargy
Vomiting and nausea
Mouth ulceration
Poor coat
GI upsets
Loss of appetite, Lethargy and fatigue – seen especially in vit B12 deficiencies

121
Q

what are the excesses of vitamin b

A

Vits B1, B3, B5 & B6
VERY rarely seen due to being water soluble.
Nausea
Vomiting
Nerve damage

122
Q

what are the sources of vitamin b

A

▪ Fish, most muscle and organ meat, eggs
▪ Legumes, pulses, nuts and seeds

Vitamin B2 is also produced by a bacteria in
the intestine of dogs and cats

123
Q

what is the function of vitamin c

A

holds cells together through collagen synthesis

aids in bone and tooth formation

wound healing

strengthens blood vessels walls

functioning of the immune system

124
Q

what are the deficiencies of vit c

A

scurvy
haemorrhages
muscle/ joint pain
anorexia
struggle standing
bone joint pain
susceptibility to infection/ wounds dont heal

125
Q

what are the excess of vit c

A

none as water soluble

126
Q

what are minerals

A

minerals are naturally occurring inorganic molecules which are essential for normal growth and body functions

127
Q

what processes are minerals involved with

A

formation of bones, enzyme reactions and the transportation of 02 to maintain the fluid balance within the body

128
Q

do minerals provide the body with energy

A

no

129
Q

what are macro minerals

A

required by the body in 100mg or more per day

130
Q

what are the macro minerals

A

calcium, chorus, potassium, sodium, chloride and magnesium

131
Q

what does the body need macro minerals

A

maintain the fluid and electrolyte balance within the body

nerve impulse conduction

muscle contractions

provide cells with structure

132
Q

what are micro minerals

A

required in the body in trace amounts per day (<0.01%)

133
Q

what do micro minerals do

A

acting at a cellular level they regulate uptake of other minerals in the diet and are found as a part of any enzyme

134
Q

what are the types of micro minerals

A

iron, copper, manganese, selenium, iodine, zinc

135
Q

what is the function of potassium

A

maintain fluid balance in the body

136
Q

where is potassium found in the body

A

in large conc. inside the animals intracellular fluid

137
Q

what is potassium important for

A

normal, regular heart, muscle, nerve functions, enzyme function

138
Q

what are the food sources of potassium

A

apple cider vinegar, seaweed, banana, green leafy veg, parsley

139
Q

what are causes for obesity

A

Underlying medical reason e.g. Endocrine disorder like hypothyroidism (so make sure the vet has treated the problem first before starting a weight loss programme)
Neutering predisposes to weight gain – cut food down by 1/3 after neutering.
Genetic factors e.g. Labradors
Home made/ unbalanced diet
Lack of exercise
Middle – geriatric age
Highly palatable food
Feeding ad lib

OVERFEEDING!!!!!!!

140
Q

what happens in the Body when an animal starts to get obese

A

New fat cells are laid down during growth to accommodate the normal increase in body fat levels. Each of these cells has a basic volume, below which it will not shrink except at times of severe food shortages. If excess calories are eaten during the growth period then extra fat cells will be formed and will be present for life.

141
Q

what is hyperplasticity obesity

A

Obesity resulting from an increase in the number of fat cells in a young animal

142
Q

what is hypertrophic obesity

A

In adult animals obesity results from an increase in fat cell size

143
Q

why is it important to manage hyperplastic in young animals

A

it creates the potential for an even greater obesity problem later on in life as there are more fat cells available to increase in size.

Adolescence is also a critical time when as the animal matures it’s appetite appears to decrease due to the body’s reduced need for energy and protein. This is normal and owners should not try and encourage their pets to continue eating large amounts.

Neutering tends to decrease the activity levels in both males and females, which is linked with the removal of testosterone and oestrogen, both of which have appetite depressant effects and can increase the animals’ tendency to gain weight.

144
Q

what are the characteristics is body condition scoring

A

Usually obese animals are recognisable from a distance, due to the fact that their outline is altered!

Subcutaneous fat is easily identified through the palpation. Usually the ability to feel the ribs decreases with increasing body weight. There may be fatty deposits around the tail region and folds of fat in the inguiral area.

Most of the side effects of obesity are seen in those animals that are grossly obese. Being slightly overweight is not particularly harmful but, remember the condition is progressive.

Body weight although a good guideline cannot be considered in isolation. Using breed averages is a good starting point but it should be remembered that every individual unique so each animal should be weighed and condition scored.

145
Q

what are the effects of obesity

A

Enlarged abdomen. Enlarged fatty areas over hips.
Wadding walk. Sluggishness.
 General response.  Physical activity.
 Lifespan. Joint/locomotion problems.
Respiratory difficulties. Hypertension.
Congestive heart disease.  Hepatic function due to hepatic lipidosis.
 Possibility of dystocia. Interference with diagnostic procedures (palpation)
Impaired reproductive activity.  Tolerance to heat.
 Possibility of constipation.  Surgical risk.
Extra flatulence.  Risk of diabetes mellitus.
 Resistance to infectious disease.  Possibility of dermatosis.
Less pleasing appearance. Impaired release of growth hormone from the pituitary.
Overgrown claws due to lack of exercise. Inability to groom/clean themselves.
Spinal disorders.

146
Q

how do you reverse obesity

A

The only way to reverse the obese state is to create a negative energy balance. i.e. feed the animal less energy than it uses each day so forcing it to use it’s own adipose tissue as an energy source.
However this should not be done to quickly as lean body mass may be lost and in cats starvation can result in hepatic lipidosis.

A target weight should be identified.

NB. The reduction in body weight from current weight to the target weight should be no more than 15%.

Identify a target weight.
Create milestones.
10 – 15% less than the first and each consecutive milestone weight
Weight loss should be slow and gradual i.e. 10 – 15 weeks in dogs and 15 – 20 weeks in cats
Feed at 1 x RER for cats and 1.4 x RER for dogs at each milestone weight but adjust for the individual!
Reduce intake by an additional 10% if no weight loss.

147
Q

how should commercial diets be formulated for weight loss

A

Normal vitamin and mineral requirements remain the same during weight loss – so be careful of just reducing the amount of the diet you offer normally.

Commercial diets aimed at producing weight loss all have less fat than maintenance diets because fat has a higher calorie density than either protein or carbohydrates, however they vary in the amount of fibre, air or moisture added. It was thought that increased fibre in the diet results in a feeling of fullness thus reducing the amount eaten, but that point is now debated. Studies have shown that there may be a short-term effect, but there is no evidence to suggest that the effect is maintained. However increasing fibre content does slow down the digestion and absorption of nutrients so reduces uptake of calories from the food. However it also increases faecal volume! Air and moisture is added to maintain the volume of the food and to make it look like the same quantity is being fed but it contains fewer calories.
They do have the advantage of having the correct vitamin and mineral to energy ratio.

148
Q

how are metabolic diets good for reducing obesity

A

Metabolic diet designed to support weight loss at home but is a prescription diet – not suitable for pregnant animals/ growing animals
This helps turn overweight dogs from fat storers to fat burners, helping them to lose weight and prevent weight regain.-Helps regulate appetite and enhances satiety, helping them feel fuller for longer and reducing begging behaviour.

149
Q

how much % does exercise contribute to weight loss

A

5% unless the dog is actually doing agility or flyball exercise can’t be relied on for weight loss, but it does improve muscle tone, health and fitness overall.

150
Q

what causes an animal to lose weight

A

1) Physiological Changes.
a) Pregnancy b) Lactation.
c) Old age, senility. d) Exercise.

2) Feeding Mismanagement.
a) Deprivation of food. b) Low dietary energy or protein.
c) Malnutrition. d) Abrupt dietary changes.

3) Trauma
a) Pain- induced anorexia. b) Head injuries.
c) Jaw injuries. d) Inability to reach food.

4) Diseases.
a) Tooth loss. b) Oral disease.
c) Parasitism. d) Malabsorption, chronic diarrhoea.
e) Diabetes mellitus. f) Liver failure. (Pancreas or heart)
g) Chronic infection. h) Cancer.

Other causes.
a) Medication and supplements. b) Drugs e.g. ephedrine, amphetamines.
c) Hospitalisation. d) Neglect or owner abuse, abandonment.
e) Physical or mental incompetence/ignorance of owner.

6) Exposure to cold and wind.

151
Q

why do animals lose weight

A

Animals lose weight when their energy intake is less than the amount they use every day.
Some animals stray animals may suffer from parasitism and sometimes disease states, which combine to create a large energy deficit.

152
Q

how does feeding management have an effect on weight loss

A

Very often weight loss is a result of feeding an unbalanced or inadequate diet, however other factors may also come to play. i.e. the diet may be perfectly balanced and adequate but offered in a competitive or distracting setting.

153
Q

how does diet have an effect on weight loss

A

Homemade diets can be inadequate if they are not correctly balanced, which may lead
to weight loss or failure to grow. Vegetarian diets in particular are difficult to balance because plant based ingredients like potatoes; rice and oatmeal have fewer calories than animal source ingredients, such as meat, cheese, and eggs.
Another cause of weight loss is feeding a particular commercial diet e.g. a maintenance diet to puppies or vice-versa.
1) Patient History e.g. History of vomiting or diarrhoea, old thin dog etc.

154
Q

how does dietary history have an effect on weight loss

A

Take care when taking a dietary history since owners may withhold information if they think their feeding regime will be seen to be inadequate.
Ask about current diet as well as any changes.
Who feeds the animal and how much is fed.
Estimate energy expenditure according to animals status i.e. species, age, reproductive status.
Clinical Examination to determine any possible underlying disease.

155
Q

how does physical examination have an effect on weight loss

A

Observation and palpation of the patient i.e. body condition score is used to assess the status of the animal.

156
Q

how can you reverse weight loss

A

Simple starvation
Weigh and calculate RER
Feed at RER for first 24 hours
Increase to MER gradually 2 days – 2 weeks
Convalescence
Medical disease, trauma or surgery
Feed for RER in the first instance.
Enteral or parenteral feeding may be required in a veterinary setting

157
Q

what are complication of weight loss

A

Diarrhoea
High fat content of the diet
Initial weight gain is fat and water not protein
Observe patient attitude and activity to gauge recovery
Re-feeding Syndrome
Hypokalaemia and hypophosphataemia
Sudden movement of potassium and phosphorus from the blood to cells.

158
Q

if you overfeed a starving animal what will this result in

A

a life threatening hypokalaemia and hypophasphataemia, also known as “refeeding syndrome”.

159
Q
A

Yr 2 (5 decks)

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