1910

1. How would you prepare a beefsteak? Give reasons for method employed.

2. Why is the saliva an important factor in the digestive process?

3. If you wish to keep the juice in meat, how do you cook it?

4. Name one good nutritive enema.

5. What is important in cooking starchy foods?

6. What would you include in a soft diet for an invalid?

7. Briefly outline a diet for a patient suffering from pulmonary tuberculosis.

8. What are the diet requirements in a case of anaemia?

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

10. How do you prepare an egg omelet? Coffee? Cocoa? Tea?

June, 1913

1. Name the uses of water in the body.

2. What are the special functions of the following food principals? (a) Proteins, (b) Fats, (c) Carbohydrates.

3. What constitutes a perfect food?

4. Give formula for modifying milk for infant feeding, and your reasons for the need of modifying.

5. Give in detail the precautions you would take to keep certified milk pure.

6. How is milk pasteurized?

7. Name several articles of food in which iron is available.

8. What general rules should be observed in the care and cooking of cereals?

9. Of what value are fruit juices?

10. Give dietetic treatment in acute rheumatism.

11. State briefly what instruction you have had in Dietetics.