Pet Nutritionist Course

Lesson 1 • Digestive System Anatomy and Physiology

Maps the gastrointestinal tract of dogs, cats, and small mammals. Explains how anatomy dictates nutrient absorption capacity and dietary needs.

Lesson 2 • Macronutrients and Their Roles

Covers proteins, fats, and carbohydrates as energy sources and structural components. Grounds all subsequent nutrient analysis in biochemical function.

Lesson 3 • Energy Metabolism and Bioenergetics

Introduces metabolic pathways converting nutrients to ATP. Provides the framework for calculating energy requirements used throughout the course.

Lesson 4 • Water as a Nutrient

Defines water's physiological roles in digestion, thermoregulation, and waste excretion. Establishes hydration assessment as a baseline clinical skill.

Lesson 1 • Neonatal and Paediatric Nutrition

Addresses milk composition, weaning transitions, and rapid-growth nutrient demands. Establishes early-life nutrition as the foundation for lifelong health.

Lesson 2 • Senior and Geriatric Nutrition

Examines metabolic changes, reduced organ function, and altered nutrient utilization in aging pets. Guides dietary adjustments that support quality of life.

Lesson 3 • Working and Performance Animal Nutrition

Quantifies elevated energy and electrolyte needs for athletic and working dogs. Connects exercise physiology to practical diet modifications.

Lesson 4 • Reproduction and Lactation Nutrition

Covers increased energy and nutrient demands during gestation and milk production. Prepares students to formulate diets supporting dam and offspring health.

Lesson 1 • Protein Ingredient Sources

Compares animal-based and plant-based protein ingredients by amino acid profile and digestibility. Builds ingredient selection skills for balanced formulation.

Lesson 2 • Nutrient Profiling and Formulation Math

Applies proximate analysis data and as-fed vs. dry-matter conversion to build nutrient profiles. Provides the quantitative tools for diet formulation.

Lesson 3 • Fat and Carbohydrate Ingredients

Examines fat sources for essential fatty acid content and carbohydrate sources for glycaemic impact. Connects ingredient choice to diet energy density.

Lesson 4 • Additives, Preservatives, and Supplements

Identifies functional roles of antioxidants, emulsifiers, and nutrient supplements in pet food. Distinguishes necessary additives from marketing-driven inclusions.

Lesson 1 • Comparing Diets Across Price Points

Analyses cost-per-nutrient value across budget, mid-range, and premium products. Equips students to advise clients with varied financial constraints.

Lesson 2 • Regulatory Standards for Pet Food

Explains nutrient adequacy standards, labelling requirements, and feeding trial protocols used globally. Provides the compliance framework for product evaluation.

Lesson 3 • Label Reading and Ingredient Analysis

Deconstructs ingredient lists, guaranteed analyses, and marketing claims on pet food packaging. Trains systematic label evaluation as a client-facing skill.

Lesson 4 • Dry, Wet, and Fresh Food Formats

Compares kibble, canned, freeze-dried, and fresh-cooked formats by moisture, nutrient retention, and cost. Guides format selection for individual pet needs.

Lesson 1 • Integrating Assessment into a Nutrition Plan

Synthesises history, body scores, and lab data into a prioritised nutrition plan. Prepares students to deliver structured, evidence-based dietary recommendations.

Lesson 2 • Faecal and Digestive Health Evaluation

Uses faecal scoring, consistency, and frequency data to assess digestive function and diet suitability. Connects stool quality to fibre, fat, and protein levels.

Lesson 3 • Diet History and Intake Analysis

Collects and quantifies current food, treat, and supplement intake through structured history-taking. Establishes baseline data for all subsequent recommendations.

Lesson 4 • Nutritional Bloodwork Interpretation

Interprets key serum and plasma markers relevant to nutritional status, including albumin and B12. Bridges laboratory data with dietary intervention planning.

Lesson 1 • Diabetes and Endocrine Condition Nutrition

Designs diets that support glycaemic control in diabetic dogs and cats and manage hypothyroidism-related weight gain. Integrates dietary timing with medical management.

Lesson 2 • Gastrointestinal Disorder Nutrition

Selects dietary strategies for IBD, pancreatitis, and small intestinal disease based on pathophysiology. Connects nutrient modifications to symptom resolution.

Lesson 3 • Urinary Tract and Urolithiasis Nutrition

Applies stone-type-specific dietary modifications to dissolve or prevent uroliths. Addresses moisture content and mineral balance as primary intervention tools.

Lesson 4 • Obesity Management and Weight Loss Diets

Calculates caloric restriction targets and selects appropriate weight-loss diet formats. Addresses behavioural and environmental factors that affect compliance.

Lesson 1 • Rabbit and Small Herbivore Nutrition

Covers hay-based diets, cecotrophy, and dental health implications of fibre intake in rabbits and guinea pigs. Corrects common owner misconceptions about pellet-heavy feeding.

Lesson 2 • Ferret and Small Carnivore Nutrition

Addresses obligate carnivore requirements, high-protein needs, and insulinoma risk in ferrets. Applies carnivore nutrition principles to a non-feline species.

Lesson 3 • Reptile Nutrition and Supplementation

Covers prey-item gut-loading, calcium-phosphorus ratios, and UV-dependent vitamin D synthesis in reptiles. Addresses species-specific herbivore and carnivore needs.

Lesson 1 • Scope of Practice and Professional Ethics

Defines the boundaries between nutritionist guidance and veterinary medical advice. Establishes ethical standards for client communication and referral decisions.

Lesson 2 • Building a Nutrition Practice

Covers service design, pricing, documentation systems, and professional credentialing pathways. Prepares students to launch or integrate a nutrition consulting service.

Lesson 3 • Client Consultation and Behaviour Change

Applies motivational interviewing and behaviour change models to improve dietary compliance. Connects communication technique to measurable client outcomes.

Lesson 4 • Interpreting Nutrition Research

Evaluates study design, funding bias, and statistical significance in pet nutrition literature. Builds critical appraisal skills for evidence-based practice.