District Of Columbia

1908

I. Name three foodstuffs rich in albumin in the order of their importance.

2. Describe process of digestion and absorption of albuminoids.

3. What is the object of cooking vegetables and of cooking meats?

4. Give frequency of feeding patient on liquid diet and on plain diet; why the difference?

5. Name any two diseased conditions which may be brought about by dietetic error; state how?

1909

1. Name the different classes of foodstuffs and give an example of each.

2. What are the chief ingredients in fruits?

3. Describe the action of the gastric juice on food.

4. State the length of time required to cook properly the following cereals: rolled oats, rice, and cornmeal mush.

5. Give the two complete food products furnished by the animal kingdom.

Illinois

January, 1911

1. Define food and name the five principles.

2. What are some of the uses of water in the body?

3. What physical and mental conditions decrease the secretion of the digestive juices?

4. Discuss the value of (a) Milk, (b) Beef Tea, (c) Beef Juice.

5. Name some diseases that may be caused by the following errors in diet: (a) Insufficient food, (b) Lack of fresh food, (c) Overeating, (d) Improperly balanced diet.

July, 1911

1. Discuss feeding the sick, under the following headings: General rules, appetite, the tray.

2. Define food. Name the different classes of foodstuffs, according to their chemical composition, and give the special function of each.

3. What is meant by "certified milk," "pasteurized milk," " modified milk"?

4. Outline one day's diet for a normal child three years of age.

5. What diseases may result from: improperly balanced diet, insufficient food, over-feeding, lack of fresh food.

January, 1912

1. Classify food under (a) source, (6) chemical composition, (c) function.

2. Describe the gradual effect of increased heat on white of an egg (albumin).

3. What is lactose and where found?

4. (a) Of what use is sugar in practical dietetics? (6) What is the substitution for sugar, and where found?

5. What are the chief sources of fat in a general diet?

6. (a) What are the food uses of water? (b) What is distilled water and why not used as a beverage?

7.' Discuss diet in tuberculosis.

July, 1912

1. (a) Give the theory of cooking starch.

(b) What secretions assist in the digestion of starch?

2. (a) What are the characteristics of an ideal piece of toast? (b) How is toast to be served?

3. (a) Why does milk become sour?

(b) Is sour milk harmful?

(c) What preventive measures can be used in summer to keep milk from becoming sour?

4. (a) Define foodstuffs.

(b) What are the uses of foods?

5. What is meant by a Calorie?

(b) How many Calories are needed by the average adult in health ?

6. Describe five ways of preparing milk and eggs, either separately or together, with which to vary a liquid diet.

7. Name four points which should be considered in the feeding of patients.

8. What changes take place in the making of wheat flour into bread?