Course Title: Adverse Food Reactions & Skin and Coat Disorders - 316
Instructor: Susan Dillon, Dip.NS., Dip. C.N., Dip.ACBS., Dip.CFNA.
Course Description:
This course discusses the varied types of adverse food reactions as well as skin and coat disorders. Part One explores ingredients that may cause reactions and ingredients that may help prevent reactions. Material also includes breed propensity, elimination diets, and risk factors for adverse food reactions. Part Two explores nutritional requirements to keep the skin and coat healthy, risk factors for nutritionally related disorders, and fatty acids.
Students should emerge from this course with able to analyze and discuss the following topic areas:
- Omega fatty acids
- Nutrient requirements
- Skin and coat health
- Elimination diets
- Food ingredients
- Risk factors
- Breed propensity
- Different types of reactions
Course Resources:
- Small Animal Clinical Nutrition 5th Edition by Hand. (Enrolled students are eligible for a significant discount that comes to approximately $50 on this book through the Mark Morris Institute. Students can request a discount code from their instructor for this.)
Prerequisites
Canine Nutrition Certificate