ANSC1 - Nutrition Unit

8/7/2019 ANSC1 - Nutrition Unit

1/69

Delaware Recommended Curriculum

Animal Science I 9-12

Preface: This unit has been created as a model for teachers in their designing or

redesigning of course curricula. It is by no means intended to be inclusive; rather it is

meant to be a springboard for a teachers thoughts and creativity. The information wehave included represents one possibility for developing a unit based on the Delaware

Content Standards and the Backward Design framework and philosophy.

Brief Summary of Unit

Providing adequate nutrition is important for all animals. We use animals in various

ways as a society. Learning how to properly care and manage them through proper ration

development is necessary for all animal owners to understand.

The study of nutrition in animals has basis in science and mathematics. To create and

balance the nutrients needed for a healthy animal is required for production and

companion animals. By understanding basic nutrition and the needs of various animalswe can provide better care, have animals with increased production/output, and prevent

health problems.

Goal Statements

Students will be educated about the animal sciences industry.

Students will use applied mathematics, science, communication, business,technology, and arts to solve real life problems in animal nutrition.

Stage 1: Desired Results

(Determine What Students Will Know, Do and Understand)Delaware Content Standards:

Animal Science Standard 5.1: Identify nutrients essential for animal growth,

performance, maintenance, and reproduction.

Animal Science Standard 5.2: Identify types of feeds and formulate feedrations.

Animal Science Standard 5.3: Explain the physiology of digestion.


2/69

Big Idea

Sustaining life through the contributions made by animal science.

Unit Enduring Understandings

Students will understand that

Proper animal nutrition is essential for all life functions; including animal growth,

performance, maintenance, and reproduction.

There are six major nutrients essential for proper animal nutrition.

Various feeds and feedstuffs are used to meet the nutritional needs of animals.

Animal digestive systems vary according to the species of animal.

Unit Essential Question(s)

How does animal nutrition affect the various life functions?

What are the six essential nutrients and why are they important?

What are the major feeds and feedstuffs used for the various animals?

What are the different types of digestive systems and their components? How dothe different systems function?

Content Knowledge & 21st Century Skills

Students will know

The importance of proper animal nutrition.

The major nutrients for animals.

The major feed and feedstuffs.

The types digestive systems and their parts.

Students will be able to

Explain the importance of proper animal nutrition.

Discuss the major nutrients for animals.

Identify major feeds and feedstuffs.

Explain and label the digestive systems of animals.


3/69

Stage 2: Assessments Evidence

(Design Assessments To Guide Instruction)

Essential Questions Addressed by the Transfer Task:

How does animal nutrition affect the various life functions?

What are the six essential nutrients and why are they important?

What are the major feeds and feedstuffs used for the various animals?

What are the different types of digestive systems and their components? How do

the different systems function?

Transfer Task

Performance Task

You have been hired by Delaware Nutrition Company to research various nutritionaldata. You will be assigned a specific type of animal, on which you will create a

presentation. The presentation will need to include: the six essential nutrients required bythe animal, the importance of each nutrient, major feed for that animal, and a labeled

diagram of their digestive system.

You will need to present your findings to the board (class) and grades will be assigned

based on several factors: time requirement of 3-5 minutes, professional appearance andpresentation skills, and required content.

Rubric for Transfer Task

Performance Task

4 3 2 1Visual

Component

All

requirements

are met; wellorganized and

visually

pleasing

3 of 4

requirements

are met; wellorganized

2 of 4

requirements

are met; lacksorganization

Minimal

requirements

not met

Oral

Presentation

Meets all

requirementsas above

3 of 4

requirementsare met

2 of 4

requirementsare met

Minimal

requirementsnot met

Other Evidence ( e.g., tests, quizzes, diagrams, work samples, notebooks and lab

reports) All copies can be found in Appendix A.

Student Self-Assessment and Reflection

Pairs Communication Activity

Directions: Students will answer these question based on their own presentations and thenpair up with another student and share their findings.


4/69

Reflection:1. On which part of this activity were you most successful and why?

2. Which part was the most difficult and why?

3. How would you change your presentation to meet the requirements of the performance

task?

Stage 3: Learning Plan

Key learning events needed to achieve unit goals

Learning activities: What learning experiences and instruction will enable students toachieve the desired results?

Background

Proper nutrition is necessary for animals. Its important that every animal receive a

complete and balanced food and water ration so that it can develop, maintain

homeostasis, reproduce, and become proficient in production of various animal products.

Animal nutrition includes 6 general categories: water, proteins, carbohydrates, fats,

vitamins, and minerals. It is critical for the consumer to understand the appropriate ratios

of these nutrients to ensure they provide the optimum nutrition for their animal.

The type of feedstuff needed for an individual animal is dictated by the type of their

digestive system. There are two basic classifications of digestive systems: ruminant (orpolygastric) and non-ruminant (also called single-stomached or monogastric). Ruminant

animals have four compartments to their stomach, which enable them to eat forage.

Ruminants regurgitate their food in the form of cud; they chew it and re-swallow.

Non-ruminant animals have one stomach to break down food. The non-ruminant systemsinclude monogastric, pseudo-ruminants and avian animals. Humans are and example ofnon-ruminants with a mongastric system. A few animals, such as the horse and rabbit,

which have developed modifications to their digestive systems and are called pseudo-

ruminants. Other animals, such as poultry, have an even more differentiated system. All

animals digestive systems also include the esophagus, small intestines, large intestines,cecum, colon, and anus.

Lesson 1

Unit Question: What is the importance of nutrition and what are the major

nutrients required?

See Appendix A

Lesson 2

Unit Question: What are the different types of feed and feedstuffs for various

animals?

See Appendix B


5/69

Lesson 3

Unit Questions: What are the different types of digestive systems? What are the

major components of each?

See Appendix C

Resources and Teaching Tips:

See Appendix D.


6/69

Appendix A


7/69

A.1


8/69


9/69


10/69


11/69


12/69


13/69


14/69


15/69


16/69


17/69


18/69


19/69


20/69


21/69


22/69


23/69

A.2

Energy in Food Lab

Materials Calculator with CBL2 and one temperature probe

One empty pop can

100 ml of water in the pop can

Ring stand with a ring

Pencil or a glass stirring rod

Paper clip fashioned into a food holder

Matches

One Cheeto or a nut (youll eventually do both)

Apparatus Set Up Put the water into the can.

Suspend the can, using the pencil, from the ring.

Impale the food onto the paper clip and steady it underneath the can.

After you set up the CBL2 and READ THE DIRECTIONS BELOW, ignite the

food and start the data collection.

CBL2 Set Up

One temperature probe.

Start Easy Data

Take readings in Celsius

Take a data sample every 2 seconds for the Cheeto, and every 5 seconds for thenut

Take 50 samples

Make sure the temperature probe is NOT touching the sides or the bottom of the can

during data collection

If the food burns up before the data collection is completely finished, press the STOkey. This will stop the data collection and give you the graph of the data that has beencollected to that point.

Repeat the data collection using all three different foods. Compare your results.


24/69

Table 1

Measurements Sample 1 Sample 2

Food used

Mass of empty can (g)

Mass of can plus water (g)

Initial temperature of water (C)

Final temperature of water (C)

Initial mass of food and holder (g)

Final mass of food and holder (g)

Table 2

Calculations Sample 1 Sample 2

Mass of water (g)

t of water (C)

mass of food (g)

Energy gained by water (J)

Energy content of food (J/g)

Table 3

Calculation Sample 1 Sample 2

mass

t

Energy gained

Energy content


25/69

Table 4

Class results

Food type Food type Food type Food type

Energy content (kJ/g)

Avg:


26/69

A.3

Lab: Enough Food to Survive the Winter?Calories are a measure of the amount of energy in food. Actually, the Calories

in food are really kilocalories. The three energy-containing food molecules are

carbohydrates, proteins, and fats. All of the energy that an animal needs comes from

these three molecules. Energy is stored up in food, and the food must be burned inorder to get the energy out of the food and make it useful for the animal. This energy-

burning process is called cellular respiration, and it mostly takes place in tiny cell

parts called mitochondria. Some animal cells have hundreds, or even thousands ofmitochondria! Getting energy from food is a pretty important thing! In order for an

animal to survive a long, cold winter, it must eat a lot of food. If the animal chooses to eat

carbohydrates, it will get 4 Calories for every gram that is eats. For protein, it is the same

amount per gram. Fats, however, have nearly 9 Calories per gram! So, if youre an

animal trying to survive a cold, snowy winter season, what type of food molecule wouldbe best to eat? As youre doing this activity, be thinking about this question, and be

thinking about some animals that live in your area in the winter.

Materials Calculator with CBL2 and one temperature probe (or a calculator and an Easy

Temp probe)

One empty, squatty little soda can

100 ml graduated cylinder

100 ml of water in the soda can

Ring stand with a ring

Pencil (or a glass stirring rod)

Paper clip made into a food holder

Balance or scale

Matches

Cheetos, nuts, and marshmallows

Apparatus Set Up

WEAR SAFETY GOGGLES!!! Pour 100 ml of water into the can.

Put the pencil or stirring rod through the hole in the pop-top of the can and

suspend the can from the ring.

Stick the food onto the paper clip and steady it underneath the can with a fewcentimeters between the food and the bottom of the can.

After you set up your equipment with the temperature probe, READ THE

DIRECTIONS BELOW.

Start the Easy Data APP.


27/69

Take readings in Celsius. If the calculator is taking readings in Fahrenheit, change

to Celsius by pressing . Then press 1: Temp. Press , and select 1: (C).Press .

Press again. Choose 2:Time Graph. Youll probably need to change the time

settings, so press . Your sample interval should be 5 seconds (then press

). Type in 48 for the number of samples, then press again. Youll thenget a screen verifying the settings you just made. If it looks good, press .

Before you press , make sure you have everything set up and you have read

the following information.

Make sure the temperature probe is NOT touching the sides or the bottom of the can

during data collection.

When everything is set up, CAREFULLY light a match and ignite the food on the

bottom of the food sample. When the food starts burning, press and make

sure the burning food is directly underneath the can of water.

After data collection is completed, use the arrow keys ( and ) to move alongthe graph to find the minimum (starting) and maximum temperatures for the waterand record them in the data table.

If the food burns up before the data collection is completely finished, thats OK. Simply

press . This will stop the data collection and give you the graph of the data that

has been collected to that point.

To do your next trials, simply press . Pour out the water from the can,

measure another 100 ml of water and pour it into the can. Prepare the next food

sample as you did for the first one. When youre ready to start burning the next

sample, press . Youll see a message telling you that the latest run will bedeleted. Thats fine, so just press and data collection will start again.

Write your data in the table below.

Your Measurements 1stTrial 2ndTrial 3rdTrial

Food that you used

Mass of water you started with

(1 ml of water = 1 gram)g g g

Starting temperature of water(oC)oC oC oC

Final temperature of water (oC) oC oC oC

Change water temperature (oC) oC oC oC

Starting mass of food (in grams) g g g

Final mass of food (g) g g g


28/69

Change in mass of food (g) g g g

Energy gained by water (Joules)(see 1 below)

J J J

Convert the energy to kilojoules(divide by 1000)

kJ kJ kJ

Energy content in food (kJ/g)

(see 2 below)kJ/g kJ/g kJ/g

Calorie content in food (Cal/g)

(see 3 below)Cal/g Cal/g Cal/g

Calculations for the data table:

1Energy gained by water = (mass of the water) X (change in temp of

water) X (4.18)

2Energy content in food = Energy gained by water (see above) / change

in mass of the food

3To convert kJ to kCal (Cal): divide the number of kJ by 4.18this will

equal Calories.

Analysis Questions1. What types of foods have a lot of carbohydrate in them?2. What types of foods have a lot of protein in them?

3. What types of foods have a lot of fat in them?4. Can you think of a food that has all three in it?5. People have different food cravings in the summer than they do in the winter. In

the summer, we tend to want to eat foods that are lighter like salads and fruits.

In the winter, we like things like chili and stew and desserts. People also like touse more butter and oil when they cook in the winter than they do in the summer.

Why do you think that is?

6. OK, lets think about animals as they try to survive the cold winter months. What

are some behaviors that animals show as winter approaches?7. How do many animals avoid having to deal with harsh winter conditions?

8. Do you think that an herbivore or a carnivore needs to eat more weight in food

every day? Explain your answer and assume that both animals are the same size!9. Do you think that animals need to eat more calories of food in the summer or in

the winter? Explain.

10. Why do you see birds and mammals in the winter, but you dont see frogs, snakes,or insects?

11. What physical changes take place in animals as winter approaches?

12. During the winter, what are some behaviors that animals can do in order to stay as

warm as possible?


29/69

Extension Questions1. Butter has very little carbohydrate or protein in it. It contains 100 Calories per

tablespoon. How many grams of fat are in one tablespoon of butter?

2. If you eat a 4 ounce piece of totally lean meat (meat that has no fat at all), howmany Calories are in that piece of meat? Remember that lean meat is all protein.

Hint: there are about 29 grams in one ounce.

3. If you look at the nutrition label on food containers, youll see a bunch ofnumbers showing you how much of each nutrient is contained in that food. If

there are 8 grams of fat in a serving of something, and this 8 grams is 10% of the

recommended daily value of fat, how many grams of fat would be the

recommended daily value?4. If a food produce contains 15 grams of carbohydrate, and the recommended

amount of carbohydrate you should have each day is 300 grams, what percentage

of your daily recommended amount is in that food?

5. When you look at a nutrition label, you see that a serving of your favorite cerealhas 25 grams of carbohydrate, 3 grams of protein, and 2 grams of fat. How many

Calories are in one serving of that cereal?6. People who go camping in the wintertime usually add lots of butter or oil to

everything that they cook and eat. Explain why this can be both a good idea and a

not-so-good idea.


30/69

Appendix B


31/69


32/69


33/69


34/69


35/69


36/69


37/69


38/69


39/69


40/69

Appendix C


41/69


42/69


43/69


44/69


45/69


46/69


47/69


48/69


49/69


50/69


51/69


52/69

Other Resources


53/69

Basic Animal Nutrition

MAIN IDEA: What are the major components of animal diets?

VETERINARIAN'S LOG:

I was visiting Dr. Baker, my coauthor, when a very large black lab walked into thehouse. This dog had obviously been eating quite well and had become downright fat.

Her parents adopted this former stray. How did this dog become so heavy?Moreover, the dog's housemate -- a former barn cat -- is morbidly obese, weighing a

hefty 30 pounds. Only a few weeks ago, I saw another cat that had developed a skininfection around its hindquarters. This cat had become so heavy, that it was unable

to groom itself in that region. Obesity is a very common problem in small animalmedicine.

CLASSES OF NUTRIENTS

Diets can be divided into six classes of nutrients. A nutrient is a component of food

necessary to support life. The first three nutrients -- carbohydrates, proteins and fats-- supply energy and structure for the cells of the body. Water and minerals are not

used for energy, but are utilized in many of the functions and structure of the body.The final class -- vitamins -- plays a key role in metabolic functions of the cell.

Carbohydrates:

Carbohydrates supply energy and provide structure within the plant cell.

Carbohydrates in the diet also provide energy to the animal. In addition, the

carbohydrates supply fiber and bulkiness to the diet. The absolute necessity ofcarbohydrates in the diet remains low, because the animal can convert amino acids

and fats into sugars.

Carbohydrates provide glucose to maintain blood sugar levels, which is critical formaintaining cell function. Carbohydrates create the lactose that is found in milk.

Carbohydrates are also converted to glycogen, as a cellular reserve of energy, and tofat, as a body reserve. Carbohydrates are additionally necessary to complete the

metabolism of fat.

The simplest carbohydrates, the monosaccharides, are easily absorbed from the

intestines. Glucose and fructose provide two common examples of monosaccharides.

The monosaccharides form the building blocks for more complex carbohydrates. Thedisaccharides, such as lactose, are a combination of two monosaccharides. Indigestion, these sugars are broken down with enzymes released in the intestines.

The polysaccharides are long chains of simple sugars. Two types of chemical bondscan be found in the polysaccharides. Starch is an example of a polysaccharide, a

chain of glucose molecules joined by alpha bonds. The starch molecule can have

many side branches all identically linked. The alpha bond is significant, because theamylase enzyme secreted during digestion can break it down. Amylase converts the


54/69

long chain starch into single molecules of glucose and disaccharides that can befurther digested.

Dietary fiber or roughage is also composed of polysaccharides. The fiber derives from

plants, where it is used for structural support. Fiber is also composed of chains ofmonosaccharides, but these are linked with beta bonds. The enzymes secreted in the

digestive system of mammals are unable to digest these polysaccharides. Themicroorganisms found within the gastrointestinal tract of animals may be able todigest this fiber and allow the host animal to utilize the nutrients.

Cellulose serves as a classic example of the long chain polysaccharide found in plantfiber. Just as in starch, glucose forms the building block of the cellulose molecule.

These long straight chains of glucose molecules are linked with beta bonds. Plantfiber has many components, including cellulose, but also contains hemicellulose and

lignin. These different fibers have different digestibilities by the microorganismsfound in the intestinal tract.

Fiber, even though it is not digested in monogastrics, does affect the digestive tract.

Fiber in the diet slows the emptying of the stomach and helps to protect the cellslining the intestines. Fiber within the feces increases the amount of water held. Thiseffect helps to maintain a normal rate of movement through the intestines. Adding

fiber to the diet can be helpful in both diarrhea and constipation conditions. In

diarrhea, the stools are very liquid and move through the animal too quickly.Additional dietary fiber helps to hold more of the water and slows down the

movement of feces through the intestines. Constipation occurs when the feces is toodry and moves too slowly. Again, fiber helps to retain water within the feces and

increases the rate of passage to a more normal level.

Proteins:

Proteins are composed of chains of amino acids. As we have seen throughout these

lessons, proteins play a key role in the structure and many of the functions of cells.Proteins serve in the structure of cells but also act as enzymes, hormones and

antibodies. Proteins can also be utilized as a source of energy for the animal.

The amino acids divide into essential and nonessential. The essential amino acids

must be supplied in the diet, whereas the nonessential can be synthesized fromother amino acids. Each species has its own list of essential amino acids.

A deficiency of protein in the diet will often show clinically as poor growth or lowbody weight. These animals will many times have a poor appearance to their hair

coat and will often be more susceptible to disease (poor immunity). On the otherhand, excessive protein is utilized as an energy source or converted to fat. This

metabolism does produce nitrogenous waste that must be cleared by the kidney. Inanimals with decreased kidney function, the nitrogenous wastes will increase in the

bloodstream, worsening the clinical signs of the condition.

Fats and oils:

Fats and oils are the third class of nutrients. Fats are solid at room temperature,while oils are in a liquid state. The simple lipids come in a form with three fatty acid


55/69

molecules bound to a molecule of glycerol. Lipids can be conjugated with othermolecules such as proteins.

Fats can be utilized as an immediate supply of energy or stored in the fat reserves of

the animal. A deposit of fat not only provides a source of energy, but also aids ininsulating the animal from the cold and provides some degree of protection to organs

as well. Lipids are used in producing certain hormones and structurally within cellmembranes. Fats generally increase the palatability (or tastiness) of the food. Fat inthe diet is necessary to allow for the absorption of certain fat-soluble vitamins.

The lipids are a source of fatty acids. Certain fatty acids that are required in the dietare called essential fatty acids, just as the necessary amino acids are called essential

amino acids. The essential fatty acids vary with species as well. In dogs, linoleic acidassists in the production of linolenic and arachidonic acids. Cats, on the other hand,

also require arachidonic acid in the diet. Fats are found in both plant and animalsources. Arachidonic acid is only found in animal sources.

MEASURING CALORIES

These first three nutrients -- carbohydrates, proteins and fats -- are all potentialsources of energy for the animal. The energy found in the form of chemical bonds

metabolizes within the cell. The animal utilizes much of the energy. Some is released

as heat, which maintains the normal body temperature. A calorie is the unit ofmeasure that defines the energy contained within a food. By definition, a calorie is

the amount of energy required to raise one gram of water one degree Celsius. Manylabels will report the value in kilocalories (kcal or C), which is the same as 1,000

calories.

Feedstuffs are burned in a special device, called a calorimeter, to measure the

amount of heat released and therefore determine how many calories they contain. Inaddition, the efficiency of digestion is considered to establish the total energy that

can be obtained from an ingredient. In human physiology, it is common to report thevalues of 4 kcal/gram for both carbohydrates and protein, and 9 kcal/gram for fat.

Using standard values for the efficiency at which average dog and cat foods aredigested, the values lower to 3.5 kcal/g for carbohydrate and protein, plus 8.7 kcal/g

for fat.

IMPORTANCE OF WATER

While protein, fat and carbohydrate play an essential role in the diet of animals,water remains the most critical nutrient. While the animal can lose almost all of its

fat, and up to half of its protein, dehydration can quickly become life-threatening. Aloss of ten percent of the body's water becomes very serious, and losses above 15

percent are generally life-threatening.

Some water is actually produced during metabolism. This is a relatively small

amount compared to how much is obtained in feed ingredients and directlyconsumed. Depending on the type of diet, the amount of water consumed in feed

can be quite significant. A cat eating canned food takes in much more water in itsfood than a cat eating strictly dry food. An adult Holstein dairy cow will often

consume over 100 lbs. of total feed that has over half of its weight as water. In thefeed alone, the cow will have consumed 50 lbs. of water


56/69


57/69

Name: ____________________________

Block: ____________

Basic Animal Nutrition Questions

1. A __________ is the unit of measure defining the amount of energy contained within afood.

2. Which nutrient is made of amino acids?

3. __________ is the most critical nutrient.

4. Inadequate dietary __________ can result in constipation.

5. Broken to their simplest form, __________ are made up of glucose molecules.

6. What are the six classes of nutrients?

7. What do vitamins play a key role in?

8. What are polysaccharides?

9. What are monosaccharides?

10. What creates the lactose that is found in milk?

11. What does fiber do for the digestive tract?

12. Why does constipation occur?

13. What are the two groups of amino acids?


58/69

14. What does a deficiency of protein show up as?

15. What is the difference between fats and oils?

16. What does a fat deposit do for an animal?

17. What are essential fatty acids?

18. What is a calorimeter?

19. When does dehydration become life-threatening?

20. How much water will an adult cow consume in its daily feed?

21. Why is obesity such a bad condition for animals to have? (ANSWER WITH AT

LEAST 8 FULL SENTENCES!)


59/69

DIGESTIVE SYSTEM DIAGRAMS


60/69


61/69


62/69


63/69

**Diagrams above from Small Animal Care and Management by Dean M.Warren, Delmar Thompson publishing


64/69

POWER POINTS

AnimW

W

DigThe S

Exa


65/69

Ca

Furnish Furnish a

Prima Are o

AccoC

RHi h in Are l


66/69

S Suppleme

Revie

1. What i

TESTS

Nutrients & Digestive Quiz Name:

Matching 2 points each

1. ___ Biochemical reactions

2. ___ Nutrition

3. ___ Micro

4. ___ Amino acids

5. ___ Nutrient

6. ___ Solubility

7. ___ Macro

8. ___ Antibody

9. ___ Ruminant

10. ___ Enzymes and hormones

a. ability to be dissolvedb. prevents an animal from

becoming ill

c. food that supports life

d. animal with 4 stomach

compartmentse. building blocks of protein

f. required in small amounts in theration

g. chemical reactions that take place

in the bodyh. body regulators

i. proper, balanced ration for

healthy growth

j. required in large amounts inthe ration


67/69


68/69

Animal Nutrition

3. Which of the following is NOT a use of fats?

a. source of fatty acids c. absorbing vitamins

b. absorbing minerals d. source of energy

4. Which of the following is NOT a use of vitamins?

a. give the body its form c. protect against diseaseb. regulate biochemical reactions d. form new cells

5. Which of the following is NOT a use of protein?a. fetal development c. production of milk, wool, eggs

b. antibody generation d. storage of fat

Identification2 points each

**Need to provide students with digestive system diagrams.**

Label on the diagram pages, list the following partsonly put the correct part on thecorrect digestive system!! (there are 6 systems!!)

a. Swim bladder

b. Cloacac. Uterine Horn

d. Omasum

e. Abomasum

f. Reticulumg. Large Intestines

h. Ventriculus

i. Cecumj. Crop

k. Duodenal loop

Page 68 of 69


69/69

Animal Nutrition

Bibliography

1. Small Animal Care and Management by Dean M. Warren, Delmar

Thompson publishing

2. Delaware Agriscience Curriculum Lesson Plan Laboratory, CAERT, Inc.

2005 Edition

3. Biology with Calculators, Biology Experiments Using Vernier Sensors

with Vernier LabPro or Texas Instruments CBL 2 by Kelly Redding and

David Masterman; Vernier Software and Technology

4. http://www.agednet.com ; Agriscience Lesson Plans
http://www.agednet.com/http://www.agednet.com/

Documents

ANSC1 - Nutrition Unit