November, 1912

1. (a) Define foodstuffs, (b) What are the uses of food?

2. (a) What causes milk to sour? (b) What preventive measures can be used to keep milk from becoming sour?

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

4. What classes of foodstuffs should be excluded from a rheumatic diet, and why?

5. (a) Give the theory of cooking starch, (b) What secretions assist in the digestion of starches?

6. Mention some diseases in which the diet forms an important part in the treatment of disease, or in which errors in diet may have serious consequences.

7. What foods are excluded from a diabetic diet? and give the substitutes.

8. (a) Why is the diet of such importance in the treatment of tuberculosis? (b) Of what foods does the diet chiefly consist?

9. Why is thorough cooking of cereal foods especially important ? 10. (a) What is a Calorie? (b) How many Calories required daily by an adult?

New Hampshire

May, 1911

1. Of what value is food to the human body?

2. What is the average composition of cow's milk? Mother's milk?

3. State in detail a method of peptonizing milk.

4. Why are different foods cooked?

5. What should be the diet of a tubercular patient in the incipient stage?

6. What is the usual form of diet in acute gastritis?

7. What foods should be avoided if there is a tendency to flatulency ?

8. What should be the general diet in diseases of the heart?

9. What class of foods is to be avoided in diabetes mellitus? 10. Give in detail a, day's diet for a diabetic patient.

October, 1911

1. Compare mother's and cow's milk.

2. What are nitrogenous foods?

3. What foods can be given a patient with diabetes? Give a breakfast, dinner and supper for such a patient.

4. Of what value is beef broth as a food?

5. Give a detailed method of making baked custards for the sick.

6. What should be the diet of an habitually constipated person?

7. Give in detail the diet of a typhoid patient from the beginning to the termination of the disease.

8. How would you make corn-meal gruel? Oyster stew? Chicken broth ?

9. What is the diet in acute nephritis?

10. How would you prepare a steak? A chop?

April, 1912

1. Name the chief classes of food.

2. When should water be boiled and why?

3. What value has nitrogenous food?

4. State in detail the preparation of egg-albumin for a typhoid patient.

5. State in detail how you would make chicken broth.

G. Give a breakfast, dinner and supper diet for diabetes mellitus.

7. How would you make an egg-nog? tea? coffee? "

8. How would you prepare and serve a steak? a chop?

9. What is milk? Name four milk products. 10. How would you peptonize milk?