Incorporating nutrition education into patient care

Veterinarians historically have had few choices for veterinary foods (VF). Because many patients tend to be "picky" eaters, this lack of choice may result in inadequate food intake. Additionally, students provided limited VF choices during veterinary school may be reticent to evaluate new VF foods after entering practice without experience. We redesigned the diet kitchen in the Ohio State University Veterinary Teaching Hospital to increase VF choices and to educate students about VF. This was accomplished by grouping VF by disease-related nutrient modifications (restricted mineral, reduced protein, reduced energy, reduced fat, reduced sodium, nutrient dense, novel protein, and modified fiber). Specific disease-related information pertinent to each VF group was provided to enable students to;select the appropriate VF for their patient. A graph to allow estimation of patient energy needs and detailed tubles of nutrient energy content of the VF were provided.