Veterinary Nutrition
Overview
Basic veterinary nutrition:
- nutrition terminology
- nutritional requirements of animals
- ingredients used in commercial and veterinary exclusive diets
- pet food labels and regulatory bodies
Canine and feline veterinary diets and supplements:
- life stage and therapeutic diets
- feeding quantities
- supplements and nutraceuticals
- homemade recipes and raw food diets
Marketing and promotion of veterinary diets:
- client education and marketing tools
- owner compliance
- dental, senior pets and weight loss programs
- software tools, client education materials, website resources
Instructional methods include lecture, online webinars, guest speakers, client communication simulation, group work including in-class presentations, online quizzes, case studies and assignments.
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 progress in the Veterinary Technology program.
Evaluation will be based on:
- Assignments 35-60% (no single assignment worth more than 25%)
- Term Test(s) 10-25%
- Final exam 20-40%
- TOTAL 100%
Upon successful completion of the course, students will be able to:
- identify basic nutrients and their ingredient sources, and explain their role and importance in the body;
- 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;
- discuss the implications of pet food regulations on pet food labels and formulations;
- explain 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;
- demonstrate the communication skills needed to 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.
Consult the Douglas College Bookstore for the latest required textbooks and materials.
Requisites
Course Guidelines
Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester / year of the course, consider the previous version as the applicable version.
Course Transfers
These are for current course guidelines only. For a full list of archived courses please see https://www.bctransferguide.ca
| Institution | Transfer details for VTEC 2311 | |
|---|---|---|
| There are no applicable transfer credits for this course. | ||