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1. 1. Example: a food has 10 g protein in 25 g dry matter. What is its protein percentage on a dry-matter basis?

   Example: a food has 10 g protein in 25 g dry matter. What is its protein percentage on a dry-matter basis?

   40% 2.5% 10%

2. 2. Two foods have the same listed protein percentage. Does that prove they are nutritionally interchangeable?

   Two foods have the same listed protein percentage. Does that prove they are nutritionally interchangeable?

   Yes, all other information becomes irrelevant Yes, their calories must also match No, the rest of the formulation and suitability still matter

3. 3. You cannot find calorie information for a food. What is a useful next step?

   You cannot find calorie information for a food. What is a useful next step?

   Estimate it from the bag's colour Ask the manufacturer for energy information Assume all dry foods have identical calories

4. 4. When investigating a manufacturer's reliability, which evidence is useful?

   When investigating a manufacturer's reliability, which evidence is useful?

   The number of attractive photos on the website How finished products are tested and quality controlled The size of the logo

5. 5. Arithmetic example: 100 g of food contains 75 g water. How much dry matter remains?

   Arithmetic example: 100 g of food contains 75 g water. How much dry matter remains?

   75 g 25 g 175 g

6. 6. Why can fresh meat appear high in an ingredient list partly because of water?

   Why can fresh meat appear high in an ingredient list partly because of water?

   Only dry protein weight determines the order Ingredients are ranked by weight including their water The list is ordered by digestibility

7. 7. Which question gives useful information about a food company?

   Which question gives useful information about a food company?

   Which celebrity likes the packaging? Which bag colour sells best? Who formulates the diet and what are their qualifications?

8. 8. Example: a food supplies 100 kcal per 100 g. How much does a 150 g pouch provide?

   Example: a food supplies 100 kcal per 100 g. How much does a 150 g pouch provide?

   100 kcal regardless of pouch size 15 kcal 150 kcal

9. 9. A wet and a dry food show different protein percentages. What must you consider before comparing them?

   A wet and a dry food show different protein percentages. What must you consider before comparing them?

   Their different water contents Only the larger printed number Only the price per package

10. 10. A table says grams per day. What should you check before using it for each meal?

    A table says grams per day. What should you check before using it for each meal?

    Whether the total can be repeated at every meal How that daily total is divided in the feeding plan Whether the grams refer to the empty bowl

11. 11. One food has your preferred ingredient listed first. What can you conclude about the whole diet?

    One food has your preferred ingredient listed first. What can you conclude about the whole diet?

    Its nutrient balance must be superior It must meet every dog's needs That fact alone cannot establish overall quality

12. 12. On a European pet food label, where would you normally look for the ingredients?

    On a European pet food label, where would you normally look for the ingredients?

    The feeding table alone Composition Analytical constituents

13. 13. Why is choosing food only by a fashionable ingredient a weak comparison?

    Why is choosing food only by a fashionable ingredient a weak comparison?

    An unfamiliar ingredient always means poor nutrition A fashionable ingredient replaces all quality checks Dogs need a balanced supply of nutrients

14. 14. A label groups ingredients under a category rather than naming every item. What is sensible if details matter medically?

    A label groups ingredients under a category rather than naming every item. What is sensible if details matter medically?

    Ask the manufacturer and treating vet for clarification Use the front flavour name as a complete ingredient list Assume the category contains only one ingredient

15. 15. You want to find the listed protein and fat percentages. Which section is most relevant?

    You want to find the listed protein and fat percentages. Which section is most relevant?

    The flavour name Analytical constituents The brand's slogan

16. 16. A label lists added vitamins under additives. What does this illustrate?

    A label lists added vitamins under additives. What does this illustrate?

    Every additive is an artificial colour Additives can have nutritional roles All listed additives are unnecessary fillers

17. 17. Example: a label gives 4,000 kcal/kg. How many kcal does 100 g supply?

    Example: a label gives 4,000 kcal/kg. How many kcal does 100 g supply?

    400 kcal 4,000 kcal 40 kcal

18. 18. An online shop shows only the front of a food bag. What is missing for a useful assessment?

    An online shop shows only the front of a food bag. What is missing for a useful assessment?

    A larger brand logo More photos of dogs eating The detailed label and feeding information

19. 19. A company claims a special health benefit. What strengthens an assessment of that claim?

    A company claims a special health benefit. What strengthens an assessment of that claim?

    Relevant research on the diet and a discussion with the vet Only a premium price Only enthusiastic testimonials

20. 20. What does crude ash in an analytical declaration refer to?

    What does crude ash in an analytical declaration refer to?

    Fireplace ash added for bulk The amount of burnt meat in the bag The mineral residue measured by analysis