Veterinarians are a primary trusted source of information regarding equine nutrition. Thus, veterinarians need to know best practices for equine nutrition or have access to referral nutrition services. Previous literature has reported variable confidence levels of veterinarians regarding nutrition-related conditions. The objectives of this project were to determine the confidence level of veterinarians in the Upper Midwest regarding equine nutrition topics and to identify the preferred types of resources for receiving this information. A survey of 433 Upper Midwestern veterinarians was conducted. Respondents (n = 125) had an average confidence level ranging from 3.2 (obesity) to 2.1 (equine polysaccharide storage myopathy) on a five-point Likert scale (1 = not at all confident; 5 = very confident). The average likelihood of using information tailored for South Dakota audiences developed by an equine nutritionist was 6.8/10 (n = 122; 0 = never use, 10 = use on regular basis). Most respondents (57%) preferred that equine nutrition resources be written with wording for both veterinarians and horse owners side by side. Handouts/summaries, fact sheets, and email/newsletters were the preferred formats for receiving equine nutrition resources. Respondents identified equine nutrition topics of greatest benefit to serve their clientele including geriatrics (senior) horses, laminitis, and hard keepers. Respondent comments provided additional insight into needs for continuing education on equine nutrition and improving equine caregiver implementation of recommendations. The current findings detail specific, self-reported needs of equine practitioners in the Upper Midwest regarding equine nutrition. •Veterinarians' average confidence levels for equine nutrition topics were 3.2 to 2.1.•Handouts/summaries are the preferred format for equine nutrition–related resources.•Veterinarians prefer materials to be written for both owners and veterinarians.•Identified key nutrition topics that would help to better serve current clientele.