By the end of this unit, students will be able to...-         Define each of the following: a. Feeding Ration    b.  Balanced Ration    c.  Nutrient Composition   d.  Total Digestible Nutrients-         Describe how nutrients in a ration are measured.-         Summarize how crude protein is measured in a ration.-         Explain the roles and purposes of each of the following kinds of protein/nitrogen in a ration: a.       Crude Protein    b.  DIP    c.  UIP    d.  NPN   e.  All of the above-         Identify the source of most of the fiber in a cattle ration and summarize the roles played by fiber in a ruminant.-         Define scratch factor and explain its importance to a ration and to ruminant health.-         Explain how minerals are measured in a ration.-         Identify concerns related to meeting vitamin requirements of a ration.-         Summarize how to ensure that an animal is receiving an adequate amount of water and identify its importance to the ration of a ruminant.-         Determine the minimum amount of water needed for a given animal per day.-         Summarize the unique nutritional needs and demands of each of the following groups of cattle: a. Growing weaned calves   b.  First-calf heifers   c.  Mature Cows   d.  Mature bulls  e.  Newborn Calves-         Summarize how the nutrient needs of an animal are best determined.-         Summarize the options available for determining the nutrient content of a feeding ration.-         Explain the significance and role played by land grant universities and extension offices in regards to animal nutrition.-         Summarize the role played by ionophores and implants in cattle rations.-         Explain how and why acidosis occurs and how it can be prevented.-         Use a Pearson Square in order to balance a ration for a variety of groups of cattle and for different rations.-         Show how a Pearson Square can be used to determine both TDN ratios as well as Crude Protein ratios of ration ingredients.-         Use a Pearson Square to determine if the minimum requirements of an animal are met for a ration in regards to crude protein and determine how much, if any, additional protein is needed for a ration.

Nutrition & Ruminant Anatomy Unit Objectives: by the end of this unit, students will be able to…- Summarize the extent of the universality of nutrient requirements among living species in regards to the sixkinds of nutrients.- Identify the nutrient most important for living species and summarize the roles it plays in the bodies ofanimals.- List key characteristics and identify the roles played by each of the following nutrients:water, carbohydrates, fats, proteins, vitamins, and minerals.- List key characteristics and identify the roles played by each of the following fat soluble vitamins: A, D, E, K.- List key characteristics and identify the roles played by each of the following water soluble vitamins:a. B12 b. Choline c. Thiamin (B1)/Niacin (B3)- Explain why vitamin C is not needed in the diets of most animals.- List key characteristics and identify the roles played by each of the following macrominerals:a. Potassium b. Sodium/Chlorine c. Sulfur d. Calcium/Phosphorus e. Magnesium- List key characteristics and identify the roles played by each of the following microminerals:a. Iron b. Copper c. Zinc d. Fluorine e. Manganese- Summarize the identifying characteristics of each of the following classes of digestive tracts:a. Ruminant b. Avian c. Post-gastric fermenters d. Monogastrics- Explain the function and characteristics of each of the following organs: a. Gizzard b. Cecum c. Rumen- Summarize the advantages of disadvantages of being a ruminant.- Identify the function of each of the following stomach chambers:a. Rumen b. Reticulum c. Omasum d. Abomasum.- Describe the path of food starting at the mouth and proceeding through each stomach chamber and typeof intestine.- Define “VFA” and summarize its importance to a ruminant.- Identify and explain the roles of saliva in digestion for a ruminant.- Explain the meaning and importance of each of the following for a ruminant:a. Rumination b. Eructation c. Peristalsis d. Papillae e. Villi- Explain the rate at which forage is fermented in the rumen and how it changes inside the rumen during thistime.- Summarize the four key benefits provided to a ruminant by its rumen microbes.- Explain how a calf becomes a ruminant by incorporating the role and purpose of the esophageal groove in anewborn calf and by identifying its source of the rumen microbes.- Compare and contrast the abomasum of a ruminant to the stomach of a human.- Summarize the processes that occur in the small and large intestine that enable digestion and other criticalprocesses.- Diagnose the most likely outcomes for a ruminant for each of the following scenarios:o Iron Or Copper Deficiencyo Manganese Deficiencyo Swollen Large Intestineo Inability To Perform Eructationo Absent Or Swollen Villio Swollen Papillae/Inability To Absorb VFAso Reduced Saliva Productiono Decrease In Rumen Microbe Populations

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