January, 1910

1. Give a brief description of the care of glass drinking tubes used by typhoid patients.

2. Give recipe for (1) partial peptonisation of milk; (2) junket.

3. Mention the foods allowed according to the following classification: (1) Liquid; (2) Soft; (3) Light.

4. How would you render the following sterile: (1) Woolen blankets; (2) Cotton sheets; (3) Rubber catheters; (4) Your hands?

5. In making up modification of milk give in detail from the time you receive the milk until you give it to the infant the precautions you would take to keep certified milk pure.

6. Tell what you know of either tea or coffee, its production, preparation, use and abuse.

7. What cuts of beef would you select for the following purposes: (1) Beef juice; (2) Roast beef; (3) A tender steak?

8. What action has prolonged cooking on (1) starch grains; (2) albumin ?

9. What different methods would you employ in cooking chicken for (1) broths; (2) fricassee? Why?

10. Give minute details of your care of the linen used on the bed of a scarlet fever patient.

January, 1911

1. Describe the diet to be given to a patient after an operation on (a) the liver, (b) the stomach.

2. What diet would you give to a patient with scarlet fever ? Give your reasons.

3. What is the effect in cooking (a) meat, (b) vegetables?

4. State why green vegetables are valuable in diets.

5. Give the preparation of (a) koumiss, (b) whey.

6. Give a list of six fluid foods.

7. What are the best natural disinfectants?

8. What precautions would you take in the use of water where the supply is impure?

9. What are some of the diseases attributed to an impure water supply?

10. Describe fully one method of ventilation for a sick room.

January, 1912

1. Of what use is gelatin as food?

2. What points must be observed in the cooking and serving of cereals ?

3. Name the five most important food compounds.

4. Name some of the points to be considered in the amount of food needed by an individual?

5. What action do the gastric fluids have on milk? How would you prepare milk to make it more digestible?

6. What is the effect of toasting bread?

7. State your reasons for adding salads to a diet?

8. What points should be considered in selecting a disinfectant?

9. In what ways is scarlet fever communicated? 10. What precautions would you take for both your patient and yourself before leaving quarantine for scarlet fever?

January, 1913

1. State why food should be thoroughly masticated if good digestion is to result.

2. What are the uses of fruit in a diet?

3. Define the terms (a) Hygiene, (6) Dietetics.

4. State how you would prepare (a) barley water, (b) oatmeal gruel, (c) albumen water.

5. Describe fully how to prepare (a) beef broth, (b) mutton broth (c) beef juice.

6. What are predigested foods?

7. Why is the study of dietetics a valuable asset in the training of a nurse?

8. State what you know of the reason for the present movement against nurses wearing their uniforms on the street.

9. What are communicable diseases ? Give a list of them.

10. State fully how you would disinfect a room in a, private house after a case of typhoid fever.

June, 1913

1. How would you prepare and serve (a) soft boiled egg (b) poached egg?

2. What is a, salt free diet, and in what diseases is it often ordered ?

3. Describe fully the diet for a rheumatic patient.

4. Describe the following diets and tell what can be given under the different headings, (a) Liquid, (6) Soft, (c) Light.

5. Give the preparations of a nutritive enema.

6. How is lime water prepared? Why is it added to milk?

7. Give some of the essential points for a, nurse to observe in serving meals to (a) a, weak convalescent, (b) a helpless patient, (c) an unconscious one.

8. What are the uses of condiments? Give a list of them.

9. Has a nurse any duties in a home other than the care of her patient ?

10. Define the terms (a) contagion, (b) incubation, (c) crisis, (d) quarantine, (e) immunity.

(Tabulate answers where, possible).