Term
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Definition
| The science of food composition and it’s use by the body |
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Term
| What are the 3 energy sources? |
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Definition
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Term
| What are the pros of a Commercial diet? |
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Definition
| regulated by FDA & CVM [Center for Veterinary Medicine], pre-made, long shelf life, decent nutrition, many choices |
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Term
| What are the cons of a Commercial diet? |
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Definition
| fillers, by-products, vat variability, some not the best quality [Blue Buffalo v. Alpo] |
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Term
| What are the pros of a Prepared diet? |
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Definition
| less balanced if made incorrectly [good for diarrhea], higher nutrition |
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Term
| What are the cons of a Prepared diet? |
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Definition
| short shelf life, expensive |
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Term
| Name the Essential amino acids [Hint:(a) “Any Help In Learning These Little Molecules Proves Truly Valuable”] |
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Definition
(i) A = Arginine
(ii) H = Histidine
(iii) I = Isoleucine
(iv) L = Leucine
(v) T= Threonine
(vi) L= Lysine
(vii) M = Methionine
(viii) P = Phenylalanine
(ix) T = Tryptophan
(x) V = Valine |
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Term
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Definition
| organic compounds combine to form protein as building blocks of life |
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Term
| What are the 4 nonessential amino acids? |
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Definition
(a) Alanine
(b) Asparagine
(c) Aspartic acid
(d) Glutamic acid |
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Term
| What are the key characteristics of Minerals? |
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Definition
(1) Inorganic elements not produced endogenously [bodily]
(2) Needs satisfied by intakes of small or trace amounts
(3) Distributed in the food supply in small amounts in limited numbers of foods
(4) Obtained from industrial contaminants of air and water as well as from foods |
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Term
| Name a common mineral and its function in the body |
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Definition
Options:
(1) Calcium [Ca] - Bones
(2) Iodine [I] - Thyroid function & growth
(3) Iron [Fe] – Carry oxygen in blood
(4) Sodium/Potassium [Na/K] – Water balance |
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Term
| Common causes for Vitamin and Mineral deficiencies |
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Definition
(1) Inadequate intake
(2) Increased metabolic demand [like if you’re pregnant]
(3) Impaired absorption
(4) Increased urinary losses |
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Term
| Key characteristics of Vitamins |
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Definition
(1) Organic compounds that differ from protein, carbohydrates, and fat because they cannot be oxidized to energy.
(2) Needs are satisfied by intakes in microgram or milligram amounts.
(3) Cannot be endogenously produced, or produced in amounts sufficient to meet needs.
(4) Differ in availability depending upon the dietary source. |
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Term
| What happens if you take too many Fat soluble vitamins and give an example |
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Definition
| can overdose on them [ie: A, D, E, K] |
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Term
| What happens if you take too many Water soluble vitamins and give an example |
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Definition
| you pee out extra [ie: B12, C] |
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Term
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Definition
a) Pellets
b) Meal- ground up
c) Semi-moist- can [wet]
d) Liquid- formula |
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Term
| List the 5 purposes of Purified food |
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Definition
(1) Full knowledge of all ingredients
(2) Complete open formula
(3) Precise nutrient composition
(4) Repeatable consistency
(5) Easy modification |
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Term
| What 6 qualities do you want animal bedding to have? |
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Definition
a) Dust-free
b) Non-edible
c) No pathogens- not contaminated
d) No toxins
e) Non-hygroscopic- shouldn’t absorb too much water
f) Comfortable |
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Term
| What are the 3 types of water treatment? |
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Definition
| (1) Physical- Filter (2) Chemical- Chlorine (3) Irradiation- UV Light |
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Term
| What are the 6 common types of animal bedding? |
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Definition
(1) Softwood- Comfy, smells, dustier, change more frequently, NO CEDAR, Pine is ehhh
(2) Hardwood- Not as comfy, no odor, less dust, longer use cycle, Oak
(3) Corn cobs- Semi-hard, odorless, no dust, longer use cycle, careful to prevent consumption
(4) Paper- TexFresh & shredded paper
(5&6) Sawdust & Straw- used in barns for large animals |
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Term
| What is water needed for within a body? |
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Definition
| a) Digestion b) Metabolism c) Body temp d) Transport- within a body |
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Term
| What % of ourbodies are water? |
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Definition
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Term
| What are 7 things you must keep in mind when it comes to food storage? |
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Definition
a) Temperature- at or under 70 F
b) Humidity- less than 50%
c) Vermin proof- no rips, tears, holes, or stains
d) Closed containers-, off of floor, on cart or platform [not wood]
e) Clean- cleaned and sanitized regularly
f) Stacked- no touching the walls
g) Rotate stock- oldest used first |
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