October, 1913

1. How would you cook a steak? A chop? What are th2 advantages of your method of cooking over other methods?

2. How long would you cook a cereal? Why?

3. How would you make a cup of coffee? Of tea?

4. Give a diabetic breakfast, dinner and supper in detail.

5. What is a proper diet to give in acute Bright's disease?

0. Of what value are the meat broths as foods?

7. What is the use of the Pure Food Laws? What is food adulteration?

8. How may foods be classified?

9. State in detail a method of peptonizing milk? 10. Of what value is milk as a food?

Oklahoma. October, 1912

1. Give definition of food.

2. Why is a mixed diet necessary as an ideal diet?

3. Describe the gradual effect of heat on the white of an egg. (Albumin).

4. How should an egg be boiled and served to an invalid?

5. How would you make and serve toast to increase its digestibility?

6. What do you consider an ideal typhoid diet?

7. Why is cow's milk more likely to disagree with an infant during summer than in cold weather?

8. What is important in the cooking of starchy foods?

9. Give diet for obstetrical patient during first week. 10. Give one good nutritive enema.

Texas November, 1912

1. Name the different classes into which food may be divided.

2. How would you make beef broth? Beef juice?

3. What class of foods should be excluded from a rheumatic diet and why?

4. Name three foodstuffs rich in albumin.

5. Give a general outline of diet for a typhoid fever patient. One for a diabetic patient.

6. Give a list of fruits to be recommended for laxative effect.

7. Why is a mixed diet necessary?

8. What effect does boiling have upon tea?

9. Why is thorough cooking especially important in cereal foods? 10. Give points to be observed in setting an invalid's tray.

Virginia December, 1911

1. Name the principal chemical elements contained in the human body.

2. Why is a mixed diet necessary?

3. How would you prepare beef juice? How much juice will one pound of beef make?

4. Give examples of liquid and soft diet.

5. What would you give a typhoid patient when he is first allowed solid food?

6. What point should always be observed in cooking cereals? Mention a complete food.

Washington

1909

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

2. Of what value are fruits in digestion?

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

4. How would you make a raw beef sandwich ?

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

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

7. What is meant by predigested food?

8. How would you prepare extract of beef from the raw beef ?

9. Briefly outline a diet for diabetics.

10. Would you boil cocoa? Give reasons for your answer.