Applied Veterinary Clinical Nutrition

Applied Veterinary Clinical Nutrition Well-referenced clinical resource for canine and feline nutrition, with expansions throughout and two new chapters covering birds and small mammals. Fully revised to reflect new advances and information throughout, the Second Edition of Applied Veterinary Clinical Nutrition presents current, authoritative information on all aspects of small companion animal nutrition. The book provides clinically oriented solutions for integrating nutrition into clinical practice, with introductory chapters covering the foundation and science behind the recommendations and extensive references for further reading in every chapter. With contributions from more than 25 leading veterinary nutritionists, Applied Veterinary Clinical Nutrition covers topics such as: Integration of nutrition into clinical practice, basic nutrition, energy requirements, and pet food regulations in North America and Europe that also apply to many other regions Using and reviewing pet food labels and product guides, feeding the healthy dog and cat, and abridged clinical nutrition topics for companion avian species & small mammals Commercial and home-prepared diets, and nutritional management of body weight and orthopedic, skin, and gastrointestinal diseases Nutritional management of exocrine, hepatobiliary, kidney, lower urinary tract, endocrine, cardiovascular, and oncological diseases as well as enteral and parenteral nutrition A valuable resource on the principles of small animal nutrition and feeding practices in health or disease, Applied Veterinary Clinical Nutrition is a widely trusted and practical daily reference for veterinary practitioners including specialists, residents, and students seeking expert information on feeding their canine, feline, avian, and small mammalian patients.

List of Contributors xx Preface xxiii Acknowledgments xxiv 1 Integration of Nutrition into Clinical Practice 1 Sean J. Delaney, Andrea J. Fascetti, Jennifer A. Larsen, and Paul Brentson Introduction 1 Average Revenue from Food Sales and the Potential 1 Strategies to Increase Product Sales 2 Recommending an Effective Therapeutic Food 2 Establishing Expectations 2 Performing a Nutritional Assessment 3 Monitoring Patient Response 3 Providing a Variety of Options 3 Recommending Therapeutic Treats 4 Recommending Nutraceuticals and Dietary Supplements 4 Creating or Increasing Revenue from Nutritional Advice 4 Nutritional Advice for Healthy Patients 5 Nutritional Advice for Unhealthy Patients 7 References 7 2 Basic Nutrition Overview 8 Sean J. Delaney and Andrea J. Fascetti Energy 8 Energy Requirements 9 Essential Nutrients 9 Protein and Amino Acids 10 Fat 12 Carbohydrates 13 Minerals 13 Macrominerals 13 Trace Minerals (Microminerals) 14 Vitamins 14 Water Soluble 14 Fat Soluble 14 Storage Pools for Essential Nutrients 15 Essential Nutrient Deficiency Signs and Clinically Available or Relevant Methods of Assessing Nutrient Status 15 Protein 16 Amino Acids 16 Arginine 16 Histidine 16 Isoleucine 16 Leucine 16 Lysine 16 Methionine (Spared by Cystine) 16 Phenylalanine (Spared by Tyrosine) 17 Threonine 17 Tryptophan 17 Valine 17 Taurine 17 Fat 17 Linoleic Acid 17 Arachidonic Acid (Cat, Not Dog) 18 Minerals 18 Macrominerals (Typically Required at 100 mg/Mcal) 18 Calcium 18 Phosphorus 18 Magnesium 18 Sodium 18 Potassium 18 Chloride 19 Microminerals (Typically Required at