Diet design To design a diet for a captive animal, we must remember several things: first of all, in most cases, it is not possible to feed the exact same ingredients that the animal would consume in the wild, and thus, the captive diet is based on alternative nutrients. Second, it is important to recall that the composition of the ingredients available in captivity is different than that of these same ingredients in the wild. And third, it is not demonstrated that animals have "nutritional wisdom", that is, that they are able to consume adequate quantities of all essential nutrients when they are offered a variety of ingredients ad libitum. Therefore, it is the function of the nutritionist to provide them with a balanced diet according to their requirements (both nutritional and non nutritional). A well balanced diet will only be balanced if the animal consumes it. If the diet does not get consumed, it will not be adequate. Therefore, the main aim for the nutritionist once a diet is designed is:

Diet Formulated = Diet Prepared = Diet Offered = Diet Consumed

To design an adequate diet, we have to take into account three groups of factors:

. ANIMAL: it is imperative to know the general characteristics of the species and also the particular aspects of the individual or group we have.

. FOOD: it is necessary to be aware of the composition of the ingredients available in the institution and the ingredients available at the local market, as well as the seasonal variabilities.

. INSTITUTION: the organization and coordination of all the staff and areas that are related directly or indirectly with the food management are crucial for a successful diet.