Quiz Two

• When veterinarians talk to clients about nutrition, they should ask open ended questions, create a space for learning, place the relationship at the center of the conversation, and know when its coaching time and when its recommendation time.
• The four core communication skills are asking open ended questions, using reflective listening, building relationships through empathy, and mastering nonverbal communications.
• Reflective listening is important because it tells the client that not only are you listening but also that you heard what the client was communicating and you understand how the client is feeling.
• Reflective listening is important for veterinarians because it checks that you've interpreted the information correctly, ensure accuracy and completeness of information, and engage and strengthen relationship with clients.
• Empathy is very important tool that builds relationships and improves the ability to interact with clients in a supportive and respectful manner.
• Some nonverbal behaviors to look out for are facial expressions, body posture, hand gestures, eyes, tone and objects.
• Body posture to look out for are is the client facing toward you or to the side.
• Hand gestures to look are for is are the client's hands open and gesturing towards you or palms down or raised in a stop sign.
• Important things to look for in eyes are is the client looking at you or the product or looking away and clearly distracted.
• Tones to look our for are warm, inviting and looking for a recommendation, or short and dismissive, looking to be left alone.
• Objects to look for is the client on their phone or otherwise occupied with something.
• Understanding the anatomy and physiology of the digestive system of dogs and cats can help you understand how to apply your knowledge to the presenting problem.
• Understanding anatomy and physiology can help you understand how different nutrients are digested, absorbed, and utilized in different species and individuals and how that impact treatment and management regimes.
• Understanding anatomy and physiology helps on to understand how the body absorbs, utilizes, and excretes nutrients.
• The parts of the digestive system are the oral cavity, pharynx, esophagus, stomach, small intestine, large intestine, and accessory glands.
• The small intestine is made up of the duodenum, jejunum, and ileum.
• The large intestine is made up of the cecum, colon, rectum, and anus.
• Accessory organs of the digestive system are salivary glands, pancreas, gall bladder, and the liver.
• The buccal cavity is formed by the incisive bone, maxilla, forming the upper jaw; palatine bone; and the mandible, forming the lower jaw.
• The functions of the oral cavity are prehension, mastication, lubrication, and digestion.
• The types of teeth and brachydont and hypsodont.
• Teeth are used to shred, tear, and grind food.
• The tongue mixes food with saliva and form a bolus. This is then pushed into the pharynx and swallowed.
• Food moves from the esophagus to the stomach through peristalsis.
• The stomach lies on the left side of the cranial abdomen.
• The stomach acts as a reservoir for food, mechanical digestion, and chemical digestion.
• Mechanical digestion breaks up food.
• Chemical digestion begins the process of protein digestion.
• Digestion of the stomach stimulates the secretion of gastrin.
• Gastrin initiates the production of gastric juices.
• Once food has been broken up and mixed with gastric juices, the mixture is called chyme.
• The stomach, via the pyloric sphincter, releases chyme in intervals into the duodenum.
• The intervals at which chyme is released depends on the type of food consumed. Foods high in fat will remain in the stomach for longer periods of time, as digestion takes longer.
• When the stomach is empty, whole organ contractions occur.
• Whole organ contractions cause the emptying of all swallowed saliva, gastric secretions, or refluxed intestinal secretions back into the duodenum.
• Whole organ contractions when the stomach is empty is referred to as housekeeper contractions.
• After consuming a typical solid meal, there is a lag time of 20 to 30 minutes in which there is minimal gastric emptying. This is followed by a phase in which the rate of emptying is roughly linear.
• Liquids are generally transported out of the stomach at an exponential rate.
• For liquids, the principal determinant of the rate of gastric emptying is volume and, secondly, composition.
• If a liquid is low in nutrients, like water, there is an exponential relationship between the volume and rate of emptying.