Missouri

June, 1913

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

2. Give theory of cooking starches, and tell where and by what digested.

3. (a) What is Predigested milk? (b) Modified milk? (c) Certified milk 1

4. (a) What is the composition of water? (b) Boiling point. freezing point? (c) How would you render boiled water palatable? (d) How would you boil water for Tea? (e) Should Tea be an Infusion or a Decoction?

5. Describe the process of making (a) Beef Tea, (b) Beef Juice.

6. (a) What should be eliminated from the diet of a Dropsical patient ?

(b) Why is the diet of such importance in Tuberculosis?

7. What is the value of (a) Sugar in food? (b) Mineral matters in food? (c) Condiments?

8. How should an egg be cooked for an invalid, and how served?

9. What class of foods are restricted in Diabetes? Give one reason.

10. When is a healthy child considered able to digest starchy foods? Give reason.

11. State some of the advantages and disadvantages of milk in a case of Typhoid Fever.

12. What class of Vegetables are rich in Protein?

13. Give two formulas for Rectal feeding.

September, 1913

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

2. Give theory of cooking starches, and tell where and by what digested.

3. (a) What is Predigested milk? .(b) Modified milk? (c) Certified milk?

4. (a) What is the composition of water? (b) boiling point, freezing point? (c) How would you render boiled water palatable? (d) How would you boil water for Tea? (e) Should Tea be an Infusion or a Decoction?

5. Describe the process of making (a) Beef Tea, (b) Beef Juice.

6. (a) What should be eliminated from the diet of a Dropsical patient ?

(b) Why is the diet of such importance in Tuberculosis?

7. What is the value of (a) Sugar in food? (b) Mineral matters in food? (c) Condiments?

8. How should an egg be cooked for an invalid, and how served?

9. What class of foods are restricted in Nephritis? Give one reason.

10. When is a healthy child considered able to digest starchy foods? Give reason.

11. State some of the advantages and disadvantages of milk in a case of Typhoid Fever.

12. What class of Vegetables are rich in Protein?

New York

1907

1. What effect has cooking on meat?

2. Give recipe for veal broth made from a half pound of veal.

3. State the length of time required to cook properly the following cereals: rolled oats, Irish oatmeal, steamed rice, cornmeal mush.

4. How would you make a flour ball?

5. Give recipe for making an oyster stew containing a pint of oysters.

6. How would you determine whether or not an egg is fresh?

7. Which is more quickly digested, a raw egg or a soft-boiled egg? Why?

8. Give a recipe for egg sandwich.

9. Give the general rules for making custards.

10. How would you bake a banana and prepare it for a patient?

1908

1. What are the uses of water in the body?

2. Name three vegetable acids.

3. Give three examples of foods in which starch is found.

4. Of what value is sugar as food?

5. Give three examples of food containing fat.

6. What hygienic effect has heat on milk?

7. How should an egg be boiled? How should it be served to an invalid ?

8. How would you make a raw beef sandwich ?

9. Why is stale bread more easily digested than bread freshly baked?

10. Give recipe for lemon jelly.

11. Outline a breakfast for a convalescent man.

12. Outline a dinner for a convalescent woman.

13. Give recipe for creamy rice pudding.

14. Of what value are fruits as food?

15. What are the requirements of food for a fever patient in order that proper nourishment may be obtained?

1909

1. What is meant by predigested food?

2. What effect on the system has hot water when taken internally?

3. What effect has sterilization on milk?

4. What is condensed milk? State its value as a food.

5. How is limewater made?

6. What is farinaceous diet?

7. What are the most important food products derived from the vegetable kingdom?

8. State the effect of coffee on the system.

9. What are concentrated foods? State their chief use.

10. State the food value of green vegetables.

11. What are the diet requirements in anaemia?

12. Mention some factors, apart from proper diet, that specially affect the digestion.

13. Name some diseases that may be caused by the following errors in diet: (a) insufficient food; (b) overeating; (c) lack of fresh food; (d) improperly balanced diet.

14. What are the reasons for limiting the diet of a young child to certain foods?

15. What changes in diet should be made in advanced years? Why?