Colorado

1909

1. Mention one good nutritive enema.

2. What is included under the head of liquid diet?

3. How do you make albumin water?

4. What is the appearance of healthy beef; chicken; fish?

5. How would you feed a typhoid patient the first week he gets solid food?

6. Describe all the correct methods you know of preparing food for the sick.

7. What is important in cooking starchy foods?

8. What foods contain the most albumin.

9. If you wish to keep the juice in meat, how do you cook it? 10. Have you had any special training in dietetics? Of what did it consist? Name one book on dietetics. Do you own a book on dietetics ?

1911

1. (a) Define dietetics. (b) What are nitrogenous foods and what is their chief function ?

2. (a) What do you understand by predigested foods? (b) By modified milk?

3. Has skimmed milk any great value as a food? Give reason.

4. (a) By what signs do you know a fresh egg without breaking? (6) Which are more easily digested, raw or soft-cooked eggs? (c) Give a proper method of preparing a soft-boiled egg.

5. (a) Which has the higher nutritive value, fish or meat? (b) Which is more easily digested?

6. (a) By what signs do you know good beef? (b) By what signs do you know good fish?

7. Give a good method of preparing beef juice and state what cuts of beef are best for this purpose?

8. (a) What is included under the head of light diet? (6) Why is butter valuable as a food?

9. How do you increase the digestibility of starchy foods? Give reason.

10. (a) What instruction have you had in dietetics? (6) Give name of one book on dietetics with which you are familiar.

1912

1. Define dietetics.'

2. What processes are necessary to make food of use to the body ?

3. Name two vegetables containing a large proportion of carbohydrates.

4. What food principles predominate in nuts?

5. Why is a. salt free diet often ordered where there is oedema?

6. How are broths made? Mention two ways of removing fats from soups.

7. How sterilize water? How oxygenate the same after it is sterilized ?

8. What do you understand by predigested food? By modified milk ?

9. Give a good method for preparing beef juice and state what cuts of beef are best for this purpose.

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

Connecticut. Dietetics And Hygiene

June, 1909

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

2. Name two animal and two vegetable foods which contain fat.

3. Prepare a day's menu for a patient, excluding starchy foods as far as possible, while giving a variety.

4. What useful function may be performed by the indigestible parts of vegetables.

5. Show why a mixed diet is advisable.

6. Give one method of predigesting milk.

7. Prepare a day's menu of at least six meals for a, patient with mild fever, excluding milk, but giving as much variety as permissible in a fluid diet.

8. What are sweetbreads, and how would you prepare and serve them?

9. Why is a thorough cooking especially important in cereal foods and not in flesh foods?

10. Write the rules for preparing three desserts you would use in feeding a typhoid fever patient during convalescence.

11. Give a list of fruits you would recommend for their laxative effect.