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TheHorse.com THE HORSE February 2016
specially trained individuals equipped to
field questions about these topics: equine
nutritionists. They might work at:
■ Feed companies to provide informa-
tion on specific conditions or product
questions;
■ Their own independent consulting
company;
■ Universities and cooperative Extension
services, especially those with equine
programs.
But, as Roberts cautions, the equine
nutrition profession lacks an independent
unified licensing body that works globally
to ensure a high standard of information
dissemination and accountability: "As it
stands, anyone can self-certify themselves
as an equine nutritionist," she says.
Therefore, seek out a person who has
completed his or her education specifi-
cally in the area of equine nutrition and
has an advanced degree in either animal
or equine nutrition. A tip from Roberts:
Look for someone with a master's (MS)
or doctorate (PhD) in equine science (or
a closely related subject) and published
peer-reviewed research in the area of
equine nutrition.
"You may also see the letters 'RNutr,'
which stands for 'registered nutritionist'
(or animal nutritionist [ANutr] in Aus-
tralia)," says Roberts. This is a voluntary
international registry that requires a high
level of specialized nutritional profi-
ciency, demonstrated through academic
qualifications, several years of practical
industry knowledge, and a commitment
to continuing education and a high stan-
dard of ethics.
Take-Home Message
These surveys have given us insight
into the perceptions and practices of
equine nutrition in the United States
and shown that we have much room
for improvement. Veterinarians serve as
important resources, but not all of them
feel confident about nutritional consult-
ing. Seek out other reliable sources, such
as equine nutritionists, to benefit your
equine companion's health and well-
being—your veterinarian might even be
able to recommend an equine nutritionist
nearby.
h
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XXTERRA
In general, the horse
feed industry has not
yet recognized the
value of nutrition
programs in veterinary
schools to the extent
that the pet food
industry has."
DR. SARAH RALSTON