Course Outline Form: Fall 2015
General Information
Course Title: ANSC*4560 Pet Nutrition F (3-0) [0.5]
Course Description:
A course in which students will learn about nutrient requirements and nutritional idiosyncrasies
of dogs, cats, pocket and exotic pets, formulation and manufacturing of pet food, and be
introduced to the principles of clinical nutrition of pets and important health issues that are
related to nutrition and/or treated through nutritional approaches.
Credit Weight: 0.5
Academic Department (or campus): Dept. of Animal and Poultry Science
Campus: Guelph
Semester Offering: F
Class Schedule and Location: Lectures: Tuesday/Thursday 16:00 – 17:20 ROZH 103
Instructor Information
Instructor Name:
Instructor Email:
Dominique P. Bureau
dbureau@uoguelph.ca
Office location and office hours: ANNU 136. Office hours by appointment only.
Instructor Name: Anna-Kate Shoveller
Instructor Email: ashovell@uoguelph.ca
Office location and office hours: ANNU 240. Office hours: By appointment and TBA
Instructor Name: Jim L. Atkinson
Instructor Email: jatkinso@uoguelph.ca
Office location and office hours: ANNU 22?. Office hours: By appointment and TBA
GTA Information
GTA Name: Flavia Damasceno
GTA Email: fdamasce@uoguelph.ca
GTA office location and office hours: ANNU 047. Office hours: Wednesday 1:30 – 4:00pm and
by appointment.
GTA Name: Cal Matesic
GTA Email: cmatesic@uoguelph.ca
GTA office location and office hours: TBA Office hours: To be determined
Course Content
Specific Learning Outcomes:
The students will:
1)
Be aware about the relationship between nutrition, environment, welfare and health
2)
Develop an understanding of the basic digestive, physiological and metabolic processes
of dogs and cats as they relate to nutrition
3)
Learn about some of the methods and protocols commonly used in pet nutrition research
4)
Compare approaches for establishing nutrient requirements, nutritional specifications,
and feed formulation guidelines and be able to discuss some of the limitations and
implications of these approaches.
5)
Learn about feed ingredients, their origin, and the factors affecting their quality and
nutritive value
6)
Learn about formulation and manufacturing pet foods (pet feeds) and the regulatory
issues related to pet foods.
7)
Be exposed to current and emerging issues in the pet food industry
8)
Learn about available commercial and unconventional pet foods
9)
Acquire some of the skills needed to be able to effectively gather, integrate and analyze
scientific information to make informed decisions related to the nutrition and health of
companion animals and be able to develop a critical view viz. nutritional claims and
statements found in technical and commercial pet food documentation and advertising.
10)
Understand that optimal feeding of healthy companion animals is important for the
prevention of disease
11)
Understand that nutrition is an important (part of the) treatment and can be beneficial or
detrimental in various nutrition-related disorders in pets
The course is designed to meet the following Learning Objectives of the University:
1) Literacy: Students will be required to critically review and understand the up-to-date scientific
information on pet nutrition compiled in course notes and lecture material (power point slides).
The students will also be required to review scientific papers and technical documents,
comprehend and present ideas and findings into an imposed format.
2) Understanding of Forms of Inquiry: A major theme of this course will pertain to the process
whereby information is obtained from a variety of sources and presented and interpreted from
various perspectives.
3) Depth and Breadth of Understanding: This course will cross the boundaries of several
conventional disciplines within the broad areas of nutrition, metabolism, physiology, feed
technology, etc. Students will be encouraged to go beyond material discussed in class.
4) Independence of Thought: Emphasis will be placed on identifying and understanding the
basis for current viewpoints. Inevitably, this results in challenges to orthodoxy.
5) Love of Learning: This course will be aimed at helping students to distinguish between
education and training, and to ascribe value to both.
Lecture Content:
Week
Date(s)
Topics
Instructor or Guest
Speaker(s)
1
10 Sept 2015
Introduction to course
D.P. Bureau & A.K.
Shoveller
Factors influencing nutrient
requirements: A comparison of the
dog and the cat
2
15 & 17 Sept 2015
J.L. Atkinson
Factors influencing nutrient
requirements: A comparison of the
dog and the cat
J.L. Atkinson
Description of the term project
D.P. Bureau & A.K.
Shoveller
3
22 & 24 Sept 2015
Diets for pocket and exotic pets
J.L. Atkinson
4
29 Sept 2015
Pet food market, organizations and
regulations
A.K. Shoveller & D.P.
Bureau
1 Oct 2015
Manufacturing pet food: Origin of
ingredients
D.P. Bureau
5
6 & 8 Oct 2015
Manufacturing pet food : Ingredient
quality and processing techniques
D.P. Bureau
6
13 Oct 2015
Study Break (no class)
16 Oct 2015
Mid-Term (in class)
7
20 & 22 Oct 2015
Recommended energy and nutrient
intakes for dogs and cats
A.K. Shoveller
8
27 & 29 Oct 2015
Life-cycle nutrition for dogs and cats
A.K. Shoveller
9
3 Nov 2015
Obesity and weight management
J. Parr & A.K. Shoveller
5 Nov 2015
Chronic renal disease management
J. Parr & A.K. Shoveller
10 Nov 2015
Nutritional modulation of immunity
and inflammation
J. Parr & A.K. Shoveller
12 Nov 2015
Gastrointestinal health
J. Parr & A.K. Shoveller
11
17 & 19 Nov 2015
Nutrition and behavior in dogs and
cats
A.K. Shoveller
12
24 Nov 2015
Nutrition of working dogs
A.K. Shoveller
26 Nov 2015
Pet nutrition : the human element
A.K. Shoveller
10
13
1 & 3 December 2015
Current controversy in the pet
nutrition/food industry
A.K. Shoveller
Labs:
Not applicable
Seminars:
Not applicable
Course Assignments and Tests:
Assignment or Test
Due Date
Midterm Exam
2015/10/15
In class
2015/10/22
2015/12/01
2015/12/14
02:30PM - 04:30PM
Term project outline
Term project final
Final exam
Contribution to Final
Mark (%)
35%
Learning Outcomes
Assessed
1, 2, 4
10%
15%
40%
7, 8, 9, 10, 11
7, 8, 9, 10, 11
1-11
Additional Notes (if required):
Term Project Description & Details
Each student will be required to carry out a term project worth 25% of the final mark. The term
will focus on the development of a feeding program for a specific life stage age, health
condition and/or purpose. A list of life stages, purposes and conditions will be provided to the
students on the first day of class.
The student will prepare an outline (500 words) highlighting the particularities of the life stage,
purpose or condition. This outline will be marked and feedback will be provided to the student.
The student will then have to formulate a diet (complete food/feed or combination of foods)
meeting the nutritional requirements of the animal and provide a feeding recommendation for
this food (calculate amount of food required, feeding method/frequency, etc.). Templates (MS
Excel spreadsheets) for the food/feed formulation with suggested ingredients and their
nutritional composition and for the feeding recommendation will be provided.
Final examination date and time: 2015/12/14 02:30PM - 04:30PM, Location : TBA
Final exam weighting:
The final exam will be worth 40% of the final mark. The exam will be during the exam period.
Course Resources
Required Texts:
Not applicable
Recommended Texts:
L.P. Case, D.P. Carey, D.A. Hirakawa and L. Daristotle (2010) Canine and Feline Nutrition, 3rd
Edition, Mosby, Inc., St. Louis, MO.
The Mark Morris Institute (MMI). Small Animal Clinical Nutrition, 5th Edition
http://www.markmorrisinstitute.org/sacn5_chapters.html
Lab Manual:
Not applicable
Other Resources:
Electronic copy of course notes, handout (copies of the PPTslides) and other material will also
be posted on a weekly basis on the course website.
Field Trips:
Not applicable
Additional Costs:
Not applicable
Course Policies
Grading Policies:
Exams will be graded in a timely fashion (within 10 days) and they returned to the students
(except the final exam) with personalized feedback and/or general feedback in class to highlight
some of the shortcomings in the students’ work or understanding of the concepts.
Course Policy on Group Work:
Not applicable
Course Policy regarding use of electronic devices and recording of lectures:
Electronic recording of classes is expressly forbidden without consent of the instructor. When
recordings are permitted they are solely for the use of the authorized student and may not be
reproduced, or transmitted to others, without the express written consent of the instructor.
University Policies
Academic Consideration:
The University of Guelph is committed to supporting students in their learning experiences and
responding to their individual needs and is aware that a variety of situations or events beyond
the student's control may affect academic performance. Support is provided to accommodate
academic needs in the face of personal difficulties or unforeseen events in the form of
Academic Consideration.
Information on regulations and procedures for Academic Consideration, Appeals and Petitions,
including categories, grounds, timelines and appeals can be found in Section VIII
(Undergraduate Degree Regulations and Procedures) of the Undergraduate Calendar.
Academic Misconduct:
The University of Guelph is committed to upholding the highest standards of academic integrity
and it is the responsibility of all members of the University community, faculty, staff, and
students to be aware of what constitutes academic misconduct and to do as much as possible
to prevent academic offences from occurring.
University of Guelph students have the responsibility of abiding by the University's policy on
academic misconduct regardless of their location of study; faculty, staff and students have the
responsibility of supporting an environment that discourages misconduct. Students need to
remain aware that instructors have access to and the right to use electronic and other means of
detection. Please note: Whether or not a student intended to commit academic misconduct is
not relevant for a finding of guilt. Hurried or careless submission of assignments does not
excuse students from responsibility for verifying the academic integrity of their work before
submitting it. Students who are in any doubt as to whether an action on their part could be
construed as an academic offence should consult with a faculty member or faculty advisor.
Detailed information regarding the Academic Misconduct policy is available in Section VIII
(Undergraduate Degree Regulations and Procedures) of the Undergraduate Calendar.
Accessibility:
The University of Guelph is committed to creating a barrier-free environment. Providing
services for students is a shared responsibility among students, faculty and administrators. This
relationship is based on respect of individual rights, the dignity of the individual and the
University community's shared commitment to an open and supportive learning environment.
Students requiring service or accommodation, whether due to an identified, ongoing disability
or a short-term disability should contact the Student Accessibility Services (SAS), formerly
Centre for Students with Disabilities (CSD), as soon as possible.
For more information, contact SAS at 519-824-4120 ext. 56208 or email sas@uoguelph.ca or
visit the Student Accessibility Services website (http://www.uoguelph.ca/csd/).
Course Evaluation Information:
End of semester course and instructor evaluations provide students the opportunity to have
their comments and opinions used as an important component in the Faculty Tenure and
Promotion process, and as valuable feedback to help instructors enhance the quality of their
teaching effectiveness and course delivery.
While many course evaluations are conducted in class others are now conducted online. Please
refer to the Course and Instructor Evaluation Website for more information.
Drop period:
The drop period for single semester courses starts at the beginning of the add period and
extends to the Fortieth (40th) class day of the current semester (the last date to drop a single
semester courses without academic penalty) which is listed in Section III (Schedule of Dates) of
the Undergraduate Calendar.
The drop period for two semester courses starts at the beginning of the add period in the first
semester and extends to the last day of the add period in the second semester.
Information about Dropping Courses can be found in Section VIII (Undergraduate Degree
Regulations and Procedures) of the Undergraduate Calendar.