Lecture/Seminar: 4 hours/week
Instructional methods include lecture, online webinars, guest speakers, client communication simulation, group work including in-class presentations, online quizzes, case studies and assignments.
Basic veterinary nutrition:
- nutrition terminology
- the basic nutrients required by animals
- ingredients used in commercial and veterinary exclusive diet
- pet food label interpretation and regulatory bodies
Canine and feline veterinary diets and supplements:
- life stage diets available for puppies & kittens, adults and senior pets
- therapeutic diets available to prevent and manage various medical conditions
- calculation of feeding quantities
- supplements and nutraceuticals
- homemade recipes and raw food diets
Marketing and promotion of veterinary diets:
- client education and effective use of marketing tools
- owner compliance
- dental programs, senior pet programs and weight loss programs
- software tools, client education materials, website resources
Upon completion of this course, the successful student will be able to:
- Discuss basic nutrients, their role and importance in the body, and ingredient sources.
- Provide an overview of the pet food industry in Canada. Differentiate commercial veterinary exclusive diets from grocery, pet store, homemade and from raw food diets based on research, innovative ingredients and clinical support.
- Interpret and understand pet food labels.
- Describe the regulatory bodies for pet food.
- Discuss the unique nutritional needs of immature, adult and senior animals and make recommendations in a companion animal setting for appropriate life stage nutrition.
- Calculate feeding amounts for any diet both manually and using software tools.
- Discuss, and educate clients about, nutritional strategies employed to prevent and manage common medical conditions.
- Discuss the unique nutritional requirements of the critical care patient.
- Discuss the placement and care of feeding tubes.
- Educate owners regarding the nutritional needs of debilitated and chronic care patients.
- Design an effective weight loss plan for overweight and obese patients and successfully implement a weight loss program in a clinical setting.
- Discuss nutritional supplements and nutraceuticals and the indications, research and clinical studies upon which recommendations for their use are based.
Assessments will be carried out in accordance with Douglas College Evaluation Policy. The instructor will present a written course outline with specific evaluation criteria at the beginning of the semester. A final minimum cumulative grade of “C” or 60% is required in order to pass this course.
Evaluation will be based on:
Assignments 35-60% (no single assignment worth more than 25%)
Midterm(s) 10-25%
Final exam 20-40%
Consult the Douglas College Bookstore for the latest required textbooks and materials.