Page 1251 - Small Animal Clinical Nutrition 5th Edition

INDEX 1303

Feeding small pet mammals, 2325-1236 use in patients with GI disease, 75
Feeding tests, limitations of, 14 use in patients with hepatobiliary disease, 1176
Feeding working and sporting dogs, 321-358 use in patients with renal disease, 794-795
VetBooks.ir Feeding young adult cats: Before middle age, 373-387 Finicky eating behavior, 165, 170
Fish meal, 91, 94
Feeding young adult dogs: Before middle age, 257-272
Feline hepatic lipidosis (See Hepatic lipidosis) Fish oil, 102t
Feline hyperthyroidism (See Hyperthyroidism) effects on progression of renal disease, 791-792, 792f
Feline lower urinary tract disease (FLUTD), 925-976 use in patients with cancer, 596
assessment of, 928-953 Fixed food preferences, 365b
behavioral management for cats with inappropriate urina- Flatulence, 1127-1133
tion, 959b assessment of, 1127-1128
behavioral screen for cats with inappropriate urination, clinical importance of, 1127
958b etiopathogenesis of, 1127-1128
calcium oxalate uroliths, 941-943 feeding plan for patients with, 1129-1132
causes of, 926-928 key nutritional factors for, 1128-1129
clinical importance of, 925-926 risk factors for, 1127
commercial foods for, 954t, 955t, 961t, 964t Flatus (See Flatulence)
diagnostic findings associated with, 932 Folic acid/folate, 124t, 136
dietary history, 928-929 canine blood levels, 132t
etiopathogenesis of, 938-946 deficiencies/excesses, 124t
evidence for treatments, 955t feline blood levels, 132t
feeding plan for, 954-966 metabolism and sources of, 136
for calcium oxalate urolithiasis, 965-966 Food addiction, 170
for feline idiopathic cystitis, 955-957 Food additives (See Additives)
for prevention of struvite urolithiasis and urethral plugs, Food allergens, 612, 615
964-965 Food allergy (See Adverse food reactions)
for struvite urolith dissolution, 957-960 Food aversion, 798-799
feline idiopathic cystitis, 938-939 Foodborne illness (See Food Safety, 225-249)
ancillary management for patients with feline idiopathic aflatoxin toxicosis, 245-246c
cystitis, 956-957b associated with B. cereus, 230t, 232
key nutritional factors for, 946-953, 946t associated with E. coli, 228, 230t, 232
less common urolith types, 946t control and prevention of, 237-238
managing cats with crystalluria, 931b melamine toxicity, 247-249c
oxalate content of human foods, 952t mycotoxins, 233-234
risk factors for, 935t, 935-938 raisin toxicity, 243-245c
struvite uroliths, 940 risk factors for, 231
urethral plugs, 943-944, 944f, 945f salmonellosis, 225, 230t, 231
urinary pH, 931-932 sampling procedures for detection of, 236-237
urolith analysis laboratories, 942t Food-drug interactions, 1193-1212
Feline urologic syndrome (FUS) (See Feline lower urinary adverse effects of, 1206-1207
tract disease) beneficial effects of, 1205-1206
Fermentation, of dietary fiber, 73f, 74f, 76f effects of carbohydrate intake, 1202-1203
Fiber (food), 72-81 effects of fat intake, 1203
analysis of, 79-81 effects of feeding route, 1203
characteristics of fiber ingredients, 81t effects of obesity on drug disposition, 1207
chemical structure, 73 effects of protein intake, 1202
classifications of, 74, 76-77 effects of vitamin and mineral intake, 1203-1204
crude, 73f, 75, 197 general effects of, 1196
definition of, 72-73 general types of, 1195-1196
effect on GI transit rate, 74-75 indirect physiologic effects of, 1196
fermentability, 73f, 74f, 76f metabolic interactions of, 1195-1196
function of, 74-75 recommendations for administering medications with or
influence on satiety, 75 without food, 1198-1199t
ingredients in pet food, 175 Food hypersensitivity (See Adverse food reactions)
interactions with nutrient availability, 78-79 Food intake
microbial fermentation of, 47, 66, 68t changes during gestation/lactation (cats), 404-405
effects on colonocyte health, 74, 81, 98 changes during gestation/lactation (dogs), 285t
volatile fatty acid production, 76f, 81, 98 Food poisoning (See also Food Safety), 241c
prebiotics, 76-78 Food preference, factors affecting, 167-169
satiety, 75 cooking effects and food temperature, 169f, 169f
use in foods for weight reduction/management, 75 nutrient content and ingredients, 169
use in patients with diabetes mellitus, 75 palatability enhancers, 170