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VETM 465: Applied Nutrition > SA 1 - Steph > Flashcards

SA 1 - Steph Flashcards

1
Q

what does commercial pet foods supply

A

energy (fat carbs, protein), protein, essential fatty acids, minerals, vitamins

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2
Q

what is the only thing commercial pet foods do not supply

A

water

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3
Q

T/F: pet foods are not total mixed rations

A

false: pet foods ARE total mixed rations

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4
Q

what do energy requirements vary with

A

life stage, activity level, environement and underlying pathology

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5
Q

Pet foods are total mixed rations. What does this mean?

A

Food supplies everything nescessary for the animal except water and is consumed to meet caloric requirements while nutrient quatities and ratios are complete and balanced

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6
Q

what is calculated vs assumed in commercial pet foods

A

only calculate calories, we assume all other requirements are in proper quantities and ratios

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7
Q

*****what are 3 potential energy sources in commercial pet foods

A

carbohydrates, protein, fat

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8
Q

***how many calories are contained per one gram of carbohydrates

A

3.5 kcal/g

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9
Q

how many calories are contained per one gram of protein**

A

3.5kcal/g

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10
Q

how many calories are contained within one gram of fat**

A

8.5kcal/g

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11
Q

______ _______ determines food intake

A

caloric density determiens food intake (amt they need to eat depends on how many calories are in there)

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12
Q

why is protein required by animals (2)

A
  • used for energy
  • true requirement for essential amino acids
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13
Q

what are essential amino acids

A

cannot be synthesized, must be consumed by diet

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14
Q

what does protein quality depend on

A

EAA content, caloric content, digestiility

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15
Q

based on EAA profile, which protein is higher quality: vegetable protein or animal protein

A

animal protein

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16
Q

what is total protein content determined by

A

what is required to supply EAAs

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17
Q

fat contains 8.5kcal/g while protein contains 3.5 kcal/g. Which is more concentrated

A

fat, it is a very concentrated energy source!

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18
Q

which is higher: fat content in canned foods vs dry foods on a DM bases

A

higher in canned foods

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19
Q

3 important characteristics of fat

A

is a concentrated energy source
improves ration palatability
provides essential fatty acids

20
Q

what is an essential fatty acid

A

fatty acids that cannot be synthesized and must be consumed by diet

21
Q

what are 3 essential fatty acids (which is exclusive to just cats)

A

linoleic acid, linolenic acid, and arachidonic acid (cats only, not req by dogs!)

22
Q

purpose of food additives in commercial pet food

A

provide desirable characteristics such as color, flavour, texture, stability or resistance to spoilage

23
Q

name some examples of food additives

A

antioxidant or antimicrobials, humectants, flavours and flavour enhancers, emulsifying agents, stabilizers, thickeners, coloring agents or preservatives

24
Q

what are two major considerations when adding minerals to commercial pet foods

A
  • must meet absolute requirement
  • must maintain proper ratios (ex. Ca:P)
25
Q

why are vitamins added in excess

A

may be lost during processing and storage
- Vit. A and B: vitamins may be destroyed by heat of extrusion or canning (heat sensitive vitamins)

26
Q

what is the function of vitamin E being added to commercial pet foods?

A

protects food from lipid peroxidase but gets consumed by the process

27
Q

why are vitamins important to consider when determining best before dates

A

vitamins can be in drastically lower amounts if stored in substandard conditions for a long time. vitamin is tested at different periods of time in storage to determine best before dates

28
Q

why does dry food have low as fed calories in some cases

A

due to air –> possibly because of extrusion and it is injected with air –> dilutes calories. so an animal possibly needs to eat more pieces for the same amount of calories
- bulk limiting

29
Q

how are calories diluted in canned foods

A

high water content dilutes calories and nutrients on as fed basis

30
Q

which components of canned food are higher/lower compared to dry
- protein
- fat
- carbohydrate

A

protein: higher compared to dry
fat: higher compared to dry
carbohydrate: lower compared to dry

31
Q

canned foods have the most ____ on DM basis

A

canned foods have the most energy on DM basis due to fat content

32
Q

what does the AAFCO stand form

A

association of american feed control officials

33
Q

describe the AAFCO and its role

A

the association of american feed control officials is a non governmental organization that sets guidelines for uniform labelling and nutritional adequacy

34
Q

what regions does the AAFCO guidelines apply to for basis of regulation

A

forms basis of regulations in all states except nevada. many foods in canada abide by the AAFCO guidlines as they also sell food in the US

35
Q

is compliance to AAFCO guidleines mandatory or voluntary

A

voluntary

36
Q

how does the AAFCO work with the state and national officials to ensure pet foods are uniformely labelled and nutritionally adequate

A
  • establish standard nutrient profiles
  • establish standardized feeding trial protocols
  • determines labelling regulations
  • defines feed ingredients
37
Q

AAFCO-compliant labels must include what (9)

A
  • product name
    net weight
    name and address of manufacterer
    garunteed analysis (crude protein, crude fat, crude fiber, moisture)
    ingredients descending in order by weight
    word “dog or cat food”
    caloric content per common unit of measure
    statement of nutritional adequacy or prupose
    directions for feeding
38
Q

what information is not provided by a AAFCO compliant label

A
  • overall digestibility
  • biologic value of protein
  • quality of product
  • contamination
39
Q

what are two primary methods and one other required method for substantiating nutritional adequacy (idk if this is right someone pls corecgt me)

A
  1. computer analysis to meet AAFCO profiles
  2. chemical analysis to meet AAFCO profiles
  3. standardized AAFCO feeding trials
40
Q

how does computer analysis work to ensure nutritional adequacy

A
  • estimates concentrations of required nutrients
  • identifies serious formulation errors
  • assumes ingredients used have the same nutrient profile as computer database
  • nutrient content confirmed by chemical analysis
41
Q

how do standard feedig trials ensure nutritional adequacy

A
  • specific type of animal, number and trial length; determined by desired label claim
  • defined clinical observations: food intake, body weight, specified bloodwork parameters)
  • established criteria for passing/failing
  • nutrient content confirmed by chemical analysis
42
Q

what are the advantages of feeding trials compared to chemical analysis alone

A

provides indirect information regarding factors not evaluated by chemical analysis alone
- palatability
- nutrient digestibility and availability
- nutrient interactions
- toxins and contaminants

43
Q

what is the family product rule

A

allows manufacturers to use label claim stating product has passed AAFCO feeding trials when it has not actually been tested

44
Q

what are the requirements for products to be eligible for the family product rule

A
  • ingredients must be similar to “parent” food
  • must be laboratory tested to match or exceed key ingredients
    claim must be for same life stage as “parent” food
45
Q

what foods would have the label “intermittent or supplemental feeding only”

A
  • either not complete and balanced or not tested
  • some canned products
  • many treats

VETM 465: Applied Nutrition (20 decks)

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