New school year, new subject! Two weeks ago, we started the Animal Nutrition block, and already we’re only two weeks away from the exam. Needless to say, things are moving fast, and with all the responsibilities of being a buddy to the new freshmen, it’s been pretty hectic.
So far we’ve learned some quite interesting things, that are applicable to our own lives as well, such as the best nutritional combinations for optimum protein yield (potatoes and eggs if you were wondering), and the best sources of vitamins and minerals. I’ve also found things like the different compositions of human’s, cow’s and other animal’s milk interesting, and learning about how different people adapt to certain diets based on where in the world they live. Like here in Norway, milk is one of our main sources of calcium, whereas in other societies lentils serve the same purpose.
There are several other interesting facts I could mention, like how rancidification of fat makes A-, C- and D-vitamins go away, and that Norwegian fish got a histidine deficiency after blood meal was prohibited in fish feed as a reaction to mad cow in the 80’s. I think that’s what I like best about this subject. Everyone has a relationship with food, and learning these interesting facts, scattered about all the numbers and the math that goes into creating a balanced feed, gives me some holding points to use for active recall while studying.
Speaking of active recall, I’ve wanted to plug some videos I’ve been watching recently, namely the new Crash Course Study Skills series! I’ll link the first video below, and I highly recommend watching them all if you want even more study tips for the start of the new semester.