This section is from the book "Practical Dietetics: With Reference To Diet In Disease", by Alida Frances Pattee. Also available from Amazon: Practical Dietetics: With Reference to Diet in Disease.
Classification of foods, care of foods, cooking of foods, serving of foods.
Tray-setting and food serving: feeding of helpless and delirious patients; management of liquid diet.
Course of Study in Dietetics Arranged by the Wisconsin State Board of Examiners of Nurses.
Three Months. Feeding helpless patients. Serving liquid diets under direction. Charting diets.
Twelve classes. Theory, one-half hour. Demonstration, one and one-half hours. Review physiology of digestion; mechanical and chemical processes; absorption; assimilation, and elimination.
Classification, composition, and function.
Principles to be observed in the preparation of foods.
Preparation and serving of the following: Coffee, tea, chocolate, cocoa, broths, hot milk, oyster stew, egg-nog, eggs (poached, scrambled, jellied, baked), omelets, custards, toasts, cream sauce, light-desserts (including ice cream), beefsteak, roasts, bacon, sweet breads, fish, chicken, breakfast foods, vegetables, fruits, and simple salads.
Serving of trays.
 
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