This course provides an introduction into basic concepts of animal nutrition focusing on dogs and cats.
It contributes to the foundation for other courses in the curriculum, such as small animal internal medicine and surgery. The course promotes a practical perspective regarding the different nutrient sources and additives used in the manufacture of pet food. The course includes the following main topics: 1) selection of diets based on adequate balance of ingredients; 2) additives and energy requirements in a diet; 3) adjustment of nutritional requirements according to variables such as the age, breed, physical activity or physiological status of an animal; 4) nutritional assessment of commercial feed content; and 5) safety issues regarding feed preparation and storage.