s 



FEEDING THE DOG 



acts upon the food, breaking proteins into 

 different bodies, changrine starches into 

 susrar, and helpin^r the bile, which is 

 secreted out of the liver, to difirest fats. 



The fats are acted upon very little in 

 the stomach and on this account, the 

 author believes that fats are not particu- 

 larly desirable for human or canine diet 

 altho many readers will disagree. Fat in 

 the body is not produced by eating oils 

 and fats. 



Important Pancreatic Juices 



The pancreatic juices are the most im- 

 portant in the digestive process, even 

 more important than the gastric juice. 

 They contain three ferments — amylopsin, 

 trjrpsin and lipase. The first converts 

 starch into sugar ; the second converts 

 proteins into soluble peptones but in a 

 different and further way than does the 

 gastric juice; the third (lipase) further 

 emulsifies and satponifies fats and splits 

 them into fatty acids and the like. 



Bacteria in Bowel 



In the large intestine there are only 

 maceration and decomposition, in which 

 bacteria play an important part. 



The waste products pass on to the rec- 

 tum and leave the body thru the anus 



TEETH of the DOG 

 ft (Upper) 20+ee-th 



(Lower) 2Z+eeth 



at intervals, at least twice daily in the 

 normal adult dog. 



Practically two-thirds of the digestive 

 process takes place in the small intestine, 

 where most of the absonption is done. The 

 food which can not be absorbed keeps 

 moving into the colon and then passes out 

 thru the rectum. 



C— CLASSIFICATION OF FOODS AND 

 DIETARY ELEMENTS 



The dog's diet must have a considera- 

 tion for six things — vitamins, mineral 

 salts, water, and the three general food 

 groups, which are — 1. proteins or nitro- 

 gens; 2. carbohydrates (commonly termed 

 starches) ; 3. fats and oils. 



Proteins build up and repair ; they fur- 

 nish the material. Carbohydrates fur- 

 nish energy, heat, "steam." Fats and oils 

 furnish some of the heat. 



The Three "Sin Sisters" 



The human stomach possesses digestive 

 fluids or agents for all three — trypsin for 

 iprotein, amylopsin for carbohydrates, and 

 stespin for fats. The dog, however, has 

 mostly trypsin for protein. 



Calorie is a Heat Measure 



Calories refer to heat only, not to nutri- 

 tion. One calorie is the quality of heat 

 necessary to raise one gram of water one 

 degree Centigrade in temperature. 



A food of high caloric value is a food 

 that produces much heat after it has been 

 assimilated into the body tissues. 



The Chief Protein Foods 



The proteins are rich in nitrogen and 

 include albumin, as in the white of an 

 egg ; casein, from milk, fibrin in blood ; 

 gelatin, from bones after boiling. 



Meat of all kinds, eggs, milk and but- 

 ter, cheese, and fish form the chief pro- 

 tein foods. 



Fats and oils are self-explanatory as to 

 elements. Fats should furnish only about 

 40% of the calories needed by the body. 

 Fat in the diet up to 10% is beneficial 

 »nd tends to lessen dry and gcaly skin. 



The Carbohydrate Group 



The carbohydrates include the (1) sim- 

 ple sugars such as glucose and fructose. 



(2) Compound sugars such as cane 

 sugar maltose. 



(3) Starches, lactose, (milk sugar, con- 

 stituting about 4% of liquid milk; it 

 forms lactric and butyric acids). 



(4) Pentosans such as gum and pectin. 



(5) Cellulose, which includes all fibers 

 and is more complex than starch. 



Digestibility of Starches 



Simiple sugars are most easily digested. 

 Compound sugars usually change into the 

 simple sugars and then are absorbed. 

 Starches require more treatment by di- 

 gestive juices than any of the other car- 

 bohydrates and some starches are not en- 

 tirely convertible into simple sugars. The 

 ease of digestion may be said to be in the 

 order in which we have enumerated the 

 five main carbohydrates. 



Starch as Part of Canine Diet 



It is an old controversy whether or not 

 carbohydrates, particularly starch, have a 

 place in the diet of the dog. For instance, 

 potatoes present themselves as the chief 

 starch dietary item. Usually the dog eats 

 too much potatoes and too much in pro- 

 portion to other elements in the diet. This 

 prevents a balanced diet. The harm in 

 eating potatoes is caused mainly by the 

 excessive amount eaten and the excess 

 compared to a properly balanced food 

 containing fats, proteins, and other ele- 

 ments. The dog gulps large masses. 



