Course director:
Dr. Afroza Khanam Instructor BSc, MSc, PhD Email: akhanam@sgu.edu
Contact via email and/or zoom office hours
Visiting Professor:
Dr. Cecilia Villaverde BVSc, PhD, DACVN, DECVCN Mark Morris Institute
Please contact via Course Director: akhanam@sgu.edu
Staff members:
Ms. Ruth Thornhill SVM Secretary Email: RThornhill@sgu.edu Ext: 3474
Ms. Frances Emmanuel SVM Administrative Assistant Email: FEmmanuel@sgu.edu Ext: 3109
Sakai resources: Lessons / quizzes / assignments / forum Mark Morris institute modules (a link for access will be provided in Sakai) Zoom sessions (synchronous and asynchronous)
Mark Morris modules (a link will be provided before the start of the course)
Links to recommended sources for background information on small animal nutrition will be provided in Sakai
- Students with disabilities who need accommodations should contact Student Accessibility and Accommodations Services (SAAS), located in the Dean of Students Office.
- Information can be found at mycampus.sgu.edu/group/saas
Internet access & zoom account
This course is designed to familiarize the 1st term student with the different aspects of basic animal nutrition focused on small animal nutrition. Emphasis is placed on basic knowledge about how animals obtain, process and use feed and nutrients. This course is designed to give students a broad understanding of how nutrition is related to animal health, production and performance of different companion animal species. Each of the nutrition concepts will be discussed in relation to its importance to overall health. The online practical/lab component of this course will help students to provide hands on skills and apply nutritional information into feeding the different species of companion animals.
Upon successful completion of this course, the student will be able to:
- Perform a nutritional assessment and identify nutrition risk factors for companion small animals based on a detailed diet history and accurately performing a body condition scoring / muscle scoring
- Describe the main nutritional/physiological differences between dogs and cats and also their similarities
- Calculate energy requirements and feeding amounts for healthy dogs and cats of all life stages, including large breed puppies. Be able to give recommendations on appropriate treating (% of calories, types, etc.)
- Evaluate commercial pet foods based on label information, manufacturer’s website, marketing materials, peer-reviewed literature when available
- Identify the pros and cons of raw and home-cooked diets.
- Identify risk factors for obesity and create a plan for both obesity prevention and treatment (i.e. weight loss plan) including an appropriate diet
- Address common myths about pet food - grain-free, natural, by- products
- Describe how pet food is regulated - what organizations are involved and which aspects they are responsible for?
|
Lecture /lab name and number |
Your lecture/lab Learning Outcomes: |
CLO # |
|
1. Nutritional assessment for small animal species
|
1- Identify and describe the steps involved in performing a nutritional assessment 2- Compare and contrast muscle and body condition scoring 3- List common dietary and patient risk factors that indicate a need for further evaluation 4- Obtain a detailed diet history from a pet owner 5- Describe the components of a good nutrition recommendation |
1
2
2.5.6
1
2,3
|
|
2. Introduction to Pet Foods & Feeding Pets |
1- Compare and contrast forms of pet food - dry, wet, semi-moist, treats 2- Categorize pet foods into common marketing classifications |
4
4 |
|
3. Pet Food Labels |
1- Explain what AAFCO is and how it works 2- Compare and contrast the role of the FDA vs AAFCO in pet food regulation 3- Examine a pet food label and identify the major parts of the label and describe the importance of each 4- Compare and contrast the different methods of determination of nutritional adequacy 5- Describe the aspects of a pet food label that provide information on the nutritional quality or appropriateness of the diet versus those that are largely or completely marketing 6 Define common pet food marketing terms and describe how these terms relate to the nutritional properties of a diet 7 List the nutrients included in a guaranteed analysis and describe the limitations of the guaranteed analysis as a source of nutritional information |
8
8
4
4
4
4 |
|
4. Pet Food Math |
1 Be able to describe the difference between nutrients being provided on an as-fed, as-packaged, dry matter, or energy basis 2 Be able to interconvert nutrients between as-fed, as- packaged, dry matter, and energy basis (g/1000 kcal) |
3
3 |
|
5. Alternative Diets |
1- Argue for and against the use of home-cooked diets for healthy and for pets with health concerns. 2- List the factors that can contribute to nutritional adequacy concerns in home-cooked diets 3- Perform a preliminary assessment of homemade diet recipes based on the provided checklist 4- Explain the major risks of feeding raw diets to a friend or colleague 5- Differentiate between known and anecdotal attributes of raw diets. |
5
5
5
5
5 |
|
6. Feeding healthy dogs and cats |
1- Select an appropriate diet for a pet of any life stage 2- Estimate energy needs for any pet 3- Calculate a feeding dose for a specific pet using a given diet 4- Compare and contract the nutritional needs and physiology of dogs and cats 5- Explain differences in nutrient needs for small breed vs large breed puppies 6- DIscuss the differences in nutritional needs between growth, reproduction, maintenance, and aged life stages. |
1, 2, 3 3
3
2
1.3
2,3
|
|
7. Dietary Supplements & Fatty Acids |
1- Explain how dietary supplements are regulated and potential concerns with their use 2- Be able to discuss the pros and cons of commonly recommend joint supplements |
7
3,7 |
|
8. Obesity |
1- List 3 serious health concerns associated with overweight/obesity for dogs and for cats 2- List 3 risk factors for obesity for dogs and for cats 3- Compare and contrast options for determining ideal body weight 4- Compare OTC “weight management” diets to therapeutic weight loss diets 5- Formulate a weight loss plan for a cat or dog to to include initial calorie goals, diet, treats, amounts to feed of each, weight loss goals, and follow-up plan |
6
6
1,6
6
6 |
|
9. Pet Food Label Lab |
1- Locate and evaluate nutritional adequacy information on a pet food label 2- Recognize products that have the VOHC seal and be able to explain the differences between these products and other products without the seal that are marketed for dental benefits 3- Utilize the AAFCO manual to look up pet food ingredients, lab regulation, and protocols for determining nutritional adequacy. 4- Calculate the cost of feeding of a specific food for a specific pet 5- Describe the common marketing categories and provide an example of a well-known diet that would fall into each category. |
4
4.8
8
4 4 |
Updates provided by the Visiting Professor will be posted as soon as possible. Updated learning lecture outcomes will be presented by the Visiting Professor at the beginning of each lecture and posted on Sakai.
|
Course Learning Outcome |
SGUSVM Program Learning Outcome |
|
Perform a nutritional assessment and identify nutrition risk factors for companion small animals based on a detailed diet history and accurately performing a body condition scoring / muscle scoring |
PLO 10 Recall, understand, and adequately utilize knowledge of animal nutrition for common domestic animals under a variety of husbandry conditions. |
|
Describe the main nutritional/physiological differences between dogs and cats and also their similarities |
PLO 10 Recall, understand, and adequately utilize knowledge of animal nutrition for common domestic animals under a variety of husbandry conditions. |
|
Calculate energy requirements and feeding amounts for healthy dogs and cats of all life stages, including large breed puppies. Be able to give recommendations on appropriate treating (% of calories, types, etc) |
PLO 10 Recall, understand, and adequately utilize knowledge of animal nutrition for common domestic animals under a variety of husbandry conditions. PLO 12 Demonstrate, evaluate, and model effective communication with clients, the general public, professional colleagues and responsible authorities. |
|
Evaluate commercial pet foods based on label information, manufacturer’s website, marketing materials, peer-reviewed literature when available |
PLO 10 Recall, understand, and adequately utilize knowledge of animal nutrition for common domestic animals under a variety of husbandry conditions. PLO 12 Demonstrate, evaluate, and model effective communication with clients, the general public, professional colleagues and responsible authorities. PLO 28 Recognize and model an appreciation of the role of research in furthering the practice of veterinary medicine |
|
Identify the pros and cons of raw and home-cooked diets |
PLO 10 Recall, understand, and adequately utilize knowledge of animal nutrition for common domestic animals under a variety of husbandry conditions. PLO 9 Apply the principles of veterinary public health for the promotion of human and animal health. |
|
Identify risk factors for obesity and create a plan for both obesity prevention and treatment (i.e. weight loss plan) including an appropriate diet |
PLO 10 Recall, understand, and adequately utilize knowledge of animal nutrition for common domestic animals under a variety of husbandry conditions. PLO 8 Apply principles of animal welfare and articulate relevant legislation, including notifiable diseases. PLO 20 Execute a comprehensive patient diagnostic plan and demonstrate problem solving skills to arrive at a diagnosis. |
|
Address common myths about pet food - grain-free, natural, by-products |
PLO 10 Recall, understand, and adequately utilize knowledge of animal nutrition for common domestic animals under a variety of husbandry conditions. PLO 9 Apply the principles of veterinary public health for the promotion of human and animal health. |
|
Describe how pet food is regulated - what organizations are involved and which aspects they are responsible for? |
PLO 8 Apply principles of animal welfare and articulate relevant legislation, including notifiable diseases. PLO 9 Apply the principles of veterinary public health for the promotion of human and animal health. PLO 12 Demonstrate, evaluate, and model effective communication with clients, the general public, professional colleagues and responsible authorities. |
|
|
LAMS 540 Small Animal Nutrition (21540) Spring 2022- Class Schedule |
|
|
Name |
Description |
Date |
|
Week # 10: |
||
|
Lecture 1: (Live Zoom & recorded) |
General introduction to animal nutrition |
Mar 21 (1:30PM - 2:20PM AST) 1h |
|
Lecture 2: ( E-module ) |
Nutritional Assessment |
Mar 22 (4:30PM - 5:20PM AST) 1h |
|
Lecture 3: ( E-module ) |
Intro to Feeding Pets |
Mar 23(4:30PM - 5:20PM AST) 0.75h |
|
Lecture 4: ( E-module ) |
Interpreting Pet Food Labels |
Mar 24 (4:30PM - 5:20PM AST) 1.25h |
|
Lecture 5: ( E-module ) |
Energy requirements and selecting pet food |
Mar 25 (3:30PM - 4:20PM AST) 1h |
|
Week # 11: |
||
|
Assignment: (lecture 6) |
Online pet food label lab |
Mar 29 Due Monday, Apr 4 (by 12:00 PM AST) |
|
Lecture 7: (Live Zoom & attendance required) |
Discussion of pet food lab |
Mar 29 (1:30PM - 2:20PM AST) 1h |
|
Lecture 8: (E-module ) |
Alternative Diets |
Mar 30 (4:30PM -5:20PM AST) 1h |
|
Lecture 9: (Live Zoom & recorded) |
Pet Food Math lecture |
Mar 31 (1:30PM -2:20PM AST) 1h |
|
Lecture 10 & 11: (E-module ) |
Feeding Healthy Dogs & Cats |
Apr 1 (3:30PM - 5:20PM AST) 2h |
|
Week # 12: |
||
|
Assignment: (lecture 12) |
Quiz will be posted on Sakai |
Apr 5 Due Monday, Apr 11 (by 12:00 PM AST) |
|
Lecture 13: (Live Zoom & recorded) |
Dietary supplements |
Apr 6 (4:30PM - 5:20PM AST) 1h |
|
Lecture 14: (E-module) |
Obesity |
Apr 7 (4:30PM - 5:20PM AST) 1h |
|
Lecture 15: (Live Zoom & attendance required) |
Case examples & Q&A |
Apr 8 (2:30PM - 3:20PM AST) (3:30PM - 4:20PM AST self-study) |
|
Week #17 FINAL EXAM May 11 (12:00 PM) |
||
Examinations:
Your final grade will be made up of the following:
- Participation in the modules and 2 mandatory live zoom- sessions: 10%
- Nutrition Lab assignment: 5%
- Sakai quiz: 5%
- Final exam: 80%
The exam material will come from E-modules / lecture slides and online “in-class” discussions. There will be approximately 2-3 questions from each lecture. The final exam date is listed below. Any deviation from the schedule will be announced on Sakai.
Final Comprehensive Exam (80% of grade) Wednesday May 11th, 12:00 pm AST
Excuses from examinations will be accepted only with the use of the online “Medical Excuse” policy. Please consult the SVM Dean of Students office for additional information regarding acceptable excuses. Make-up examinations may be essay or short answer using ExamSoft.
Grading Policy: The final grade for this course reflects 2 scores. Below is the grading scale for this course:
|
>89.5% |
A |
|
84.5-89.4 |
B+ |
|
79.5-84.4 |
B |
|
74.5-79.4 |
C+ |
|
69.5-74.4 |
C |
|
64.5-69.4 |
D+ |
|
59.5-64.4 |
D |
|
<59.4 |
F |
A grade reduction of 5% will be applied to that exam if students do not observe the following parameters during exams monitored online:
- Avoid talking out loud.
- Avoid looking away from the monitor.
- Avoid having distractions (animals, people) in or walking through the room or making noise during the exam.
- Check that your webcam is recording your full face at all times with adequate lighting.
Prepare for the lectures by looking at the reading resources and participation in the E-modules. If after the lecture/s, you are still having difficulties with material or resources, please contact the course director immediately.
The student is expected to participate in the E-modules and zoom sessions. Students are encouraged to reach out for assistance in a timely manner, if they find the course material challenging. The student is expected to adhere to the guidelines provided throughout this syllabus including attendance and examination policies.
Please exhibit professional behavior at all times. Please address any complaints either through your class representative or to the Course Director directly. Turn cell phones off or silence them during lectures.
(refer student to the student manual page if applicable)
Students are expected to be available during the standard 8-5am AST school day, to virtually attend, engage with online content, and
participate in all classes and clinical rotations for which they have registered. Employment is not an excusable absence. Although attendance, engagement, and participation may not be recorded at every academic activity, attendance, engagement, and participation is graded for mandatory sessions. Students’ lack of attendance, engagement, and participation may adversely affect their academic status as specified in the grading policy.
If failure to attend, engage, or participate in individual classes, examinations, and online activities, or from the University itself is anticipated, or occurs spontaneously due to illness or other extenuating circumstances, proper notification procedures must be followed.
Students who fail to attend an examination (Sakai quiz/test or Examsoft) or submit an assignment by the deadline without a valid reason (see student manual: SGUSVM POLICY ON AN EXCUSED ABSENCE (EA) FOR STUDENTS) will receive a score of “0” points for the examination.
Students who have technical issues during the examination MUST inform the Course Director (s) ( akhanam@sgu.edu) and IT (tellexaminationservices@sgu.edu OR support@sgu.edu OR call 1- 631-665-8500 ext. 4444 (US, NU, International) OR 1-473-439-2000 ext. 4444 (Grenada) during the open period for the examination. Failure to do so immediately will result in the student receiving the highest score recorded at the time, but NOT being eligible to take a completion examination.
Scheduling of examinations (regular, re-sit, completion, comprehensive, or exemption) is at the discretion of the University.
All students are responsible for knowing and complying with the University’s Code of Conduct and the guidelines. Students must read and then sign the Honor Code statement at the start of examinations to indicate that they will comply with the University Code of Conduct.
Prior to Exam Day
- Each student is required to have a laptop for the purpose of taking computer-based examinations (e-Exams) at SGU. Students must ensure that their laptops meet the current minimum system requirements prior to exam day:
- Examinees must use their MY SGU Member Center username and password to access the Custom Home Page (www.examsoft.com/sgu) created by ExamSoft for the University.
- Examinees are responsible for downloading and registering the latest version of Examplify on their laptop prior to exam day. Once Examplify has been successfully downloaded, examinees are strongly encouraged to familiarize themselves with the software by downloading and taking practice exams.
- Examinees are responsible for setting their laptop up for Exam Monitor prior to the exam (see links below).
- Examinees will be notified via MyCourses, of all exam related information. Email notifications will also be sent from ExamSoft Support to examinees, notifying them of examinations available for downloading.
- Examinees experiencing difficulties with their laptop are encouraged to visit the IT department for assistance prior to exam day. Examinees needing a laptop must visit the Office of Institutional Advancement (OIA) to request an exam loaner.
- Examinees should visit the following information to familiarize themselves with the online proctored exam format and set up their baseline photo.
- A Examsoft/ExamID quick guide for students (Please note that the current Examplify version is 2.3.8)
- The Examsoft student perspective video 30mins
- The Examsoft/ExamID FAQ
- Examsoft information page
- The general Reminders/Guidelines
The materials (such as slides, handouts and audio/video recordings) provided to students who are taking courses at St. George’s University (SGU) are the intellectual property of the Faculty and/or Administration of SGU. Students are free to use these materials solely for the purpose of group or individual study. Reproduction in whole or in part is prohibited.