The Diet History Laboratory Instructions

Performing the Client Interview

To practice your diet history taking skills, follow the same process as described above for cases 1-4.

1. Form groups of 3 students. Within your group, assign 1 student to be the veterinarian, 1 student to be the client, and 1 student to be the evaluator.
2. The client will read only the “client information” section for their case, while the veterinarian will read only the “veterinarian Information” section. Evaluator can read both sections.
3. The client interview will then be conducted by the veterinarian, with the vet using the interview format and skills presented in lecture including open-ended questions.
4. During the interview, the client will use the information provided to answer the veterinarian’s questions.
5. At the end of the client interview, the evaluator will provide specific feedback to the veterinarian, based on the feedback skills presented in Art of Veterinary Medicine I (e.g., use of open-ended questions, ability to obtain relevant information, completeness of interview).
6. A brief recap of the client interview process is provided on the next page for your review.

After the Client Interview

As a group,

1. Assess the circle of nutrition, through identification of animal-specific, diet-specific and feeding and environmental factors.
2. Identify nutritional risk factors using the WSAVA risk factor list.
   If you need a reminder of the nutritional risk factor list: WSAVA Diet History Form and Nutritional Risk Factors
3. Identify human-related factors, client expectations and concerns that will need to be accounted for when developing a diet plan.