PROGRAM OF INSTRUCTION 
FOR 
DIETETIC INTERNS' COURSE 
(MOC-3, Civilian) 
BROOKE GENERAL HOSPITAL., 
BROOKE ARMY MEDICAL CENTER 
FORT SAM HOUSTON, TEXAS 
1947 -1948 BROOKE GENERAL HOSIITAL 
BROOKE A BAY MEDICAL CENTER 
FORT HOUSTON, TEX*S 
PROGRAM OF INSTRUCTION 
N FOR 
MOC-3 (CIVILIAN) DIETITIANS COURSE 
1 August 1947 MOC-3 (CIVILIAN) COURSE 
BROCK! GENERAL HOSPITAL 
IURPOSE: 
The objective of this course is to train certified applicants 
in all phases of the field of hospital dietetics in order that they 
may qualify for jn the Dietitian Section of the Women's 
Medical Specialist Corps upon successful completion of the course. 
The course, as outlined, me’ets recuirements set up by the Ameri- 
can Dietetic Association for all approved courses for dietetic in- 
terns* In addition, subjects pertaining specifically to mess man- 
agement in the Army are stressed. 
The course is designed to give classroom instruction and on- 
the-job training in institutional organization and management, pro- 
fessional ethics, menu planning, purchasing, storeroom management, 
food preparation and service, equipment* personnel management, diet 
therapy, nutrition education and teaching methods, child nutrition 
and teaching of student nurses, * / 
PREREQUISITES: 
a. Physical Requirements: 
(1) Must meet certain physical requirements prescribed .in 
Army Regulations, * 
(a) Must be not less than 60 inches in height with- 
out shoes and weigh not less than 105 pounds when clad .only in 
surgical gown or sheet* 
, . > ■ -■ **»» 
(2) .Must have had, and passed, a final type physical 
examination at an *rmy installation prior to appointment as a 
dietetic intern, \ 
> 
(3) Must pass a final type physical examination by a 
board of medical officers *t the station of first'assignment, 
b. Minimum and maximum age; 20 - 26-g- on date of appointment, 
c. Educational Requirements: 
(1) A Bachelor of Science degree from a college or 
university of recognized standing, 
(2) 48 semester hours of study which has included the 
following: 
(a) 12 semester hours in chemistry (to include gen- 
eral, organic and biochemistry), 
(b) 6 semester hours in biology (to include human 
physiology and bacteriology), (c) 6 semester hours in food (to include food 
selection and preparation, meal planning 
and service), 
(d) 6 semester hours in normal or advanced 
nutrition and dietetics (a course in diet 
in disease is required). If more than three 
years have elapsed since completion of the 
course in nutrition, 3 additional semester 
hours of advanced nutrition, are required,. 
(e) 6 semester hours in institution economics 
(to include quantity cookery and organiza- 
tion and management)• 
* , , ; 0if r , • 
; ’• (f) 3 semester hours in education (at least one 
■ ' * of’the following is required* educational 
psychology, methods of teaching, principles 
of education), 
* 4 
(g) 9 semester hours in social sciences(select- 
ed from at least two of the following: 
psychology, sociology, economics), 
(3) Must be certified by the Civil Service Commission 
to the Office of The Surgeon General, 
• * * 
d. Other Requirements: 
(1) Marital status- unmarried, 
, (.2) Must be citizens of the United-States, MOC-3 (CIVILIAN) DIETITIANS COURSE 
BROOKE GENE RA L HO SI I T.A L 
(52 weeks, 2760 hours) 
a? mai 
U Wi u A ’ J 
SUBJECT: 
HOURS 
ACADEMIC SUBJECTS: 
330 
Admlnis'trntion imd Organization-, 
General - - - 
* - - (26) 
Equipment • 
Food Preparation- -------- 
IS • * " 
c n • i a 
;:; iS 
Food Frocurement- -------- 
• • • 
Food Service - --------- 
Meat and Dairy Hygiene- - - - - - 
Personnel Management - - - - - - 
(13) 
I'J* in 
X n*r >rx 
- - . fill 
- - - (60) 
(17) 
Sanitation - - -- - ----- 
(8) 
General Medicine and Diet Therapy ---- ---- 
(70) 
General Surgery - -- ------- 
(21) 
Nutrition Education and Teaching Methods- - - - - 
(16) 
Nutrition in lublic Health and Preventive Medicine 
(2 
Social Service - - 
(3) 
Current Topics --- ------- 
r 
- - - (30) 
-O' daoo bool well b? ' 
COMMiNDANT1 S TIME 
30 
T- • 
Processing - ---------- 
(. 8) 
Orientation and Class Organization -------- 
• - - ( 2) 
Conferences - - -------- 
* - - (8) 
■ 
Clearance and Graduation- - - - - 
■ - - (4) 
Subjects to be announced 
• - - (8) 
r ,%iz roll a ? -* tlr* .• ? •: 
PRACTICAL APPLICATION 
, 2400 
Administration of a Large Mess 
(8 weeks)- - - - - 
■ - - (384) 
Administration of a Small Mess 
(8 weeks)- - - - - 
• - - (384) 
Special Diet Food Preparation 
(4 weeks)- - - - - 
• - - (192) 
Hospital Cost Accounting 
(l week )----- 
■ - - ( 48) 
Storeroom Management 
(l week )----- 
• - - ( 48) 
Enlisted Ward Food Service 
(16 weeks) - - - - 
• - - (768) 
Officer Ward. Food Service 
(4 weeks) - - - - 
• - - (192) 
Obstetrical Service & Formulae 
(4 weeks) - - - - 
■ - - (192) 
Pediatric‘Service 
(2 weeks) - - - - 
• - - ( 96) 
Out Patient Clinics , 
(2 weeks) - - - - 
• - - ( 96) PROGRAM OF INSTRUCTION 
MOC-J (CIVILIAN DIETITIANS COURSE ' 
' 'r • i 
PRT I 
AC.ADEMIQ SUBJECTS 
Hours 
SUBJECT-AND ' " 1 
ANNEX‘NUMBER 
: » trj 
HOURS ' '' SCOPE 
.. 4.' 
Administration and 
(26) Basic principles of organiz- 
Organization,- General ~ 
ation and administration; or- 
ANNEX .-NO, 1 
ganization of the dietetic de- 
* ■; 
partment and the duties of key 
r •> • « _ „ . , ... _ 
personnel;, duties and responsi- 
<r \ : ■ 
bilities of the dietitian; co- 
13l; • ’■ ; - 
' ' ... ~ .. •• ; s •; 
ordination of mesS activities; 
professional ethics; tools of 
management including job des- 
- : ‘iii - «■>■ ■ 
i y ‘ i . _ .. 
cription, job analyses, work 
schedules, work simplification 
and flow charts; food cost ac- 
counting; storeroom i^anageji)ent; 
organization of the a naykper— 
/ \ 
sonnel of the army, military - 
.. - ... - * 
r*r- ; , ■ r •• ; , •* * 
Equipment . * “ ~ 
(20) Factors entering into the sel- 
ANNEX NO. 2 
eotion of equipment; method 
-i 
of writing equipment specifi- 
cations; equipment allowances 
for kitchens of varying sizes; . 
~ u 1 
study of kitchen and dining- 
(b:l} - - -> 
V:.,) - 
(:•!■?n ■- •• ■- - ..r? 
room layouts of-equipment and 
the factors entering into'ef- 
ficient arrangements; preven- 
(81 ) - - • - - - ( 
\» • / 
tive- maintenance of equipment; 
cleaning maintenance of eqfcip- 
* J * ’V 
•f._ „ 
ment; study of safe and efficient 
operation of all kitchen eqiiip- 
v - •- •• 1 / * *" i ■ 
’> r ■ 
,.,r- ) ..... - - • - .(■ 
ment; procurement of equipment 
and sources of supply* 
• “s * -1 
Food Preparation 
(11) Review of the basic principles 
ANNEX NO. 3 
of large quantity cookery; ap- 
proved techniques; standardiz- 
ation of recipes; study of food 
conservation and the control of 
waste; preparation of the Cook’s 
Work Sheet; menu planning for the 
regular diets. F*RT I (CONT'D) 
SUBJECT AND 
ANNEX NUMBER 
HOURS 
SCOPE - 
Food procurement 
(13) 
— — 
Study of* Quartermaster Speci- 
ANNEX NO. 4 
fications relating to food 
products non-animal ori- 
• ' .) X VI ' U8 .'■ r 
m * - ■ ~ f . o ,x r f * f f * : 
nbqa •*! 
gin; Cue rte mas ter pro'cure- 
ment of food; procurement of 
c ' •' ; : X J - 
food for the hospital through 
Quartermaster and commercial 
; " :*• 
sources; availability of 
a v-, *"t " - . ; v. ' . - : a : 
fresh fruits and vegetables 
rt •>.: - i,< v ' . ? " 
and factors affecting the 
I *' * ■ • *t - - •-ci 
availability; ordering of 
i. orr10 . oriJ z* r: 7 . 
-' ’ *; k r. dt ;: ‘ - d 0; :r .f 
>■ b.v- -or : * 
dow j 1 
food in quantity; study of 
ordering guides. 
Food Service 
(33) 
Study of all types of food 
ANNEX NO. 5 
service in amy and civilian 
’ ■■ I 
:> tv jH 
hospitals, including central- 
ized and de-centralized food 
Oifd od '• ; i * t*i • r *•.: 
£> ■' «t * t 
service, cafeteria, arid wait- 
vrt ’■ boo’* 0 xjo.ur v* c 
er service; ward food service; 
fra; *;n; >2 -vx. 1 lo £ 
techniques of making ward 
-n ■ . •., j!tv ■ 1 
nr: E. 
rounds; holiday food service 
lo lx . d 
and decorations; field trips 
to observe food service in 
*0 naio n--- - : 
other type institutions in- 
# 
eluding a charity hospital. 
I nxioi J‘ if.t inn X am on 1 c ; 
V : • 
private hospital, cantonment 
type hospital, college do mi- 
■1 • ”uo if)- 5* n >« 
*i r<l ib 
tory, in tearooms and hotels. 
Meat end Dairy 
(60) 
Instruction by means of con- 
Hygiene 
, iTOt.T 
Terences, demonstrations, 
ANNEX NO. e 
practical exercises, and field 
trips designed to give the 
~j ndur >,r5 < 1. t;i ; 
. **T ..,;H >j 
dietetic intern a working 
yd nd-;.ru >0 noxi • y • » 
rlo shod.; dncdn ;.-nr ,n 
;•; • ni •; ■? j nox • 
ol -d.t 
t .. r . • 
knowledge of the manufacture, 
composition, classification 
and grading of food products 
•r *' . .. ■ . . "■ ; £D vtx 
f ‘ ' 
-;J ; . ll ; 
♦ . - ,r<v i.j .. .. , r,./ 44. «** . 
ini oid 
A %* V X. — 
of animal origin; and to pre- 
vent, recognize and evaluate 
spoilage factors in these 
.1 -n .a * -n* ; 
products PART I (CONT1 D) 
SUBJECT AND ■ -• .. 
$NNEX NUMBER . 
HOURS 
SCOPE . - 
j * ■ ■' r *t*9 
Personnel Management 
(17) 
Study of the supervisor* s 
ANNEX NO. .1 
responsibilities to top man- 
■' : : i ■' 
agement and to the worker; 
f '• \ * 
preparation of the training 
time table; preparation of the 
job-breakdown; four-step meth- 
od of instruction; supervisor* s 
, 
responsibility in good relations; 
■ r . . 
foundations of good relations; 
• « 
four-step method of handling 
a problem; job-methods train- 
ing; selection and assignment 
i 5C" c - : ■ . ■ 
A I ; . A*t 
of personnel; instruction of 
'-n-jz 
personnel in the mess hall# 
Sanitation 
(8)- 
Review of bacteriology in so 
ANNEX NO. 8 
far as it pertains to the 
? 
contamination of food and 
: * ’• • 
transmittal of disease through 
■ ■ ■ - ;• . -• ■ • . , 
food; sanitary entomology in- 
eluding the extermination of 
■ f 
household pests; mess sanita- 
t } J* *v . i ■ 
tion and the inspection of 
... ‘ - : - - 
£ ' 
me s se s. 
General Medicine and 
■(70) 
Review of normal nutritional 
Diet Therapy 
requirements; discussion of 
ANNEX NO. 9 
♦ 
different methods of feeding; 
review of physiology of diges- 
..... 
tion, circulatory systems* or- 
r .* ‘ ‘ - • .r ? - v 
. % ■ ■ 
gans of respiration, excretory 
,■ t * .... , 
organs, and internal secretions; 
r ■ - - ■ • - . - - * 
general hospital diets; nutri- 
... • ...f *1 - 
tional evaluation of diets by 
' . , , /- 
the long and short methods of 
*■■■•-* - ' • < - 
calculation; diets in disease 
v .', vf ,. ...': 
including diseases of the gas- 
, 
trointestinal tract, of the 
• 
liver and gall bladder, dis- 
eases of the blood, kidney *nd 
urinary tract, diseases of the 
joints; diet in febrile dis- 
eases, and in pregnancy and 
lactation; diet in mental dis- 
orders; oral conditions and 
diseases; discharge diets; FART I (CONT’D) 
SUBJECT 3 ND 
SNNEX NUMBER 
HOURS 
SCOPE 
+ ■ , 
General Medicine end 
I yi I 1a 
case histories; laboratory 
Diet Therapy 
'•"H tf 1-3 
examinations, method of mak- 
(cont’d) 
ing and evaluation of results; 
y- ■ o>‘i ovv 
planning the special diet 
• ttl n n i:' tn i 
menus* 
General Surgery 
(21) 
Discussion of diet in general 
ANNEX NO. 10 
surgery; pre-and post-opera- 
*' t i • i • 
. * J c. 
■ ' lot? 
tive dietary care; principles 
r * r 
of surgery; diet in maxillo- 
facial cases; diet in surgery 
•n-' is • inil” ’x 
of the stomach and gastrointes- 
tinal tract; diagnosis and pre- 
operative treatment in certain 
~*'i J * *.* ; i i ir 
•fjc J,' 
special conditions; inf lemma- 
- • t •* I - 
tions; inflammations of the 
■t) I. *X * 0 
• i . • x J ; a 
bone; surgical conditions of 
the breast and thyroid; acute 
i 
4- 
and chronic empyema; hemorr- 
UiKfl * 5 
i 
x u •; v 
hage and shock; anatomy and 
D J ‘ r 1 * .1 
..#.#• 
physiology of the genito- 
• 
urinary tract; septic wounds 
♦ 
of war; gonorrhea and syphilis; 
Nutrition Education 
(16) , 
menu planning for surgical 
diets* 
T>: T 
Study of the basic principles 
and Teaching Methods 
. liV: i 1 C* i 
of good teaching; techniques 
ANNEX NO. 11 
a *iu 
of teaching student nurses; 
development of the lesson 
plan; practical application of 
teaching techniques for -student 
nurses at affiliate hospital; 
teaching methods for other- 
professional groups, patients 
■ i.. - w ... { 
and for the layman; discussion 
of different types of‘training 
i *•((.. ;• •* r ; 
f . ! X7 . ■) 
and visual aids and their use# 
Nutrition in lublic 
( 2) 
Discussion of the place of 
nutrition in public health; 
Health and Preventive 
,»i, *C- -V 
Medicine 
the approach to the nutrition 
ANNEX NO. 12 
/oiTUl 
.V; --X 3,; - 
problem; the part the'dieti- 
3 Jli. *1 - : H >X3V: I.'!}?: 
tian can play in nutrition in 
’t r ■ ! ■ 1 i J * 
a - 4 • t x , • ■ Hi - 
public health and in preven- 
-> J ' 
tive medicine# P RT I (CONT’D) 
SUBJECT aND -- 
ANNEX NUMBER 
HOURS 
SCOPE 
Social Service 
( 3) 
Discussion of the history and 
ANNEX NO. 13 - 
- - 
development of medio-al social 
work; role of the social work- 
er in army and civilian hos- 
„ . • ■ .... y .. I * 
pitals; role of the social 
f n . ,v . 
worker on the neurqpsychis- 
trie, orthopedic and surgical 
• • ‘ 
wards; orientation on taking 
... o. 
a case history; approach to 
the patient nnd technique of 
; 
eliciting information; prac- 
r . ,xt t u r < . ; : 
tical assignment of a dietary 
. ■ ... \ .k- # . 
• r - ‘ 
case study with a social 
. ' ' ‘ * • ! v 4 
; • V 4;| . • 
problem. 
Current Topics 
•»4 FusH 
(30) 
Individual reading assign- 
ANNEX NO. 14 
ments on subjects pertain- 
. 
ing to diet therapy, admin- 
f * 
istration of the dietetic 
. ► .» • ff- T > 
\ 
department and allied sub- 
■ ; * >»V •* rf ►■i f.* 
jects to be reported on in 
V .. f . ( 4 t .. < .. 
class with group discussion; 
a 
r„. . ■ r . - : - -r 
subject matter correlated 
. , ’ . • • •* 
I , tw ■ ■ ‘ ■ , 
with class lectures through" 
out the course# 
.F* RT II 
COM*HWT'S TIME 
30 Hours 
mjzzrm : 
HfflEX NUMBER 
HOURS 
SCOPE 
Processing’. 
ANNEX NO. - None \ 
( 8) 
Complete physical examination; 
processing of students by 
* - • i i * 1 ‘ 
Civilian Personnel and other 
administrative procedures# 
■ ■ ; 
Orientation and 
( 2) 
Issue of textbooks, notebooks 
Class Organization" 
and other class m°terials; 
ANNEX NO* - None 
address by the Commanding 
. ' ' • ■; 
Officer; discussion ’oi* rules 
and regulations pertaining to 
.. t .. M, ' 
« . 1 -t > i. , 
conduct in the hospital and in 
quarters* FART II (CONT» D) 
SUBJECT AND 
»NNEX NUMBER 
HOURS 
SCOPE 
Conferences 
C 8) 
Individual 
co nf e re nee s v/ith 
ANNEX NO, - None 
Commandant 
throughout the 
, . i ■ i 
" '•'**: 'll 
cpurse for 
the purpose of 
- •.ni.-t 
discussing efficiency ratings, 
•nu-|8on bne >; titl .v:- 
grades and 
other matters aris- 
ing in connection v/ith the 
•> 
course « 
Clearance and 
( 4) 
* : 
Turning in 
of supplies and 
Graduation 
equipmentj 
formal graduation 
A NNEX -NO. -None 
I ■:> ■: < a 1 ■" i •’ cn - r. f **t 
' 'It'D 
T’*!} 
exercises. 
Subjects to be 
( 8) 
Attendance 
at professional 
Announced 
meetings on 
pertinent subjects 
ANNEX NO. - None 
* * r f 
as they occur during the 
year. 
FART III 
PRACTICAL ? FPLICATION 
(50 weeks, 2400 hours) 
mjsrflrxMD— 
AN&ETK NUMBER 
HOURS 
SCOPE 
Administration 
Large Mess 
ANNEX NO. 15 
of a 
(384) 
v, 455 
Observation and practice, 
under supervision, in the ad- 
ministration of a large mess* 
Experience to be gained on 
t 
■ : 
r • ■ ~ 
** i' ,,C X t *. * > 
1 i 
these assignments will include 
menu planning, organization 
and supervision of the food 
production unit, supervision 
of food service to the mess 
■ ■ i t i j 
hall and to the wards, requisi 
tioning, receiving and storage 
hdi bCT°. 
of food* sanitation of the 
mess, use of heavy equipment. 
* 
food cost accounting and 
? I 
: . 
' - "> * j 
personnel records* 
* 
Admini s tration 
of P. 
(384) 
Observation and practice, un- 
Shall Mess 
* 
der supervision, tin the admin- 
ANNEX NO. 16 
■ ' * 
; : * 
istration of a small mess. 
f (• • . 
' 3011 
Experience to be gained will 
include full responsibility FART III (CONT* D) 
SUBJECT AND - ' ' 
ANNEX NUMBER 
HOURS 
SCOPE 
Administration of 
for the administration of ’ a 
a Small Mess 
small mess, menu planning. 
(cont* d) 
standardization of recipes, 
time-off sheets and similar ad- 
ministrative duties and respon- 
, * ■ ■: - . ;,.nf ., TA „ 
sibilities as outlined for a 
Special Diet Food 
(192) 
large mess. 
Observation and practice, under 
Preparation 
supervision, in planning, cal- 
ANNEX NO. 17 
- f r. - . V 4 
culating and supervising the 
ft f 
preparation *>nd service of a 
large variety of special diets 
to officer and enlisted patients. 
standardization of recipes for 
the special diet preparation 
Hospital Cost 
( 48) 
unit. 
Assignment to the Mess Office 
Accounting 
ANNEX NO. 18 
for the purpose of acquiring a 
comprehensive understanding of 
money available, costs and their 
relation to each part of opera- 
tion, also to learn the regu- 
rations pertaining to the Has- 
pital Fund and its administra- 
tion and to attain a -working 
proficiency in the preparation 
.'r , • ’ "T . 
of the Daily Gain and Loss 
Sheet, 
Storeroom. Management 
( 48) 
Observation and practice, under 
ANNEX NO, 19, 
supervision, of recognized 
r ■; 
practices in stock control. 
; • - , - . 
■) rf. r 
the use of the perpetual in- 
• - y 'v 
ventory card, preparation of 
\y. *V' -f- ,T 
orders, bid Lists, receipt and 
•. - , j • • 
storage of subsistence supplies 
, * : ' ■ ' ’ - 
: :} *; '' i 
and the issuing of supplies. 
Enlisted Ward Food 
(768) 
Observation and practice, un- 
Service v 
der supervision, of the service 
ANNEX NO. 20 
/ 
of food to enlisted bed patients 
on the following services: gas- 
. V • f r. 
■ 
trointestinal, diabetic 
r r ■ 
t - - 
allergy, septic and dean sur- 
J- u , d • ■qa. 
gical cases «nd orthopedic. 
Experience to be gained will 
10 P«RT III (CONT'D) 
SUBJECT AND 
ANNEX . HOURS 
. 
SCOPE 
Enlisted Ward Food 
Service 
(cont1 d)* * ' . 
■ >x . •• . 
• * : ■ ■ : ■. ■ 
-V • * c ;< ■ ' 
~*Jtb ■ tt . ' 
«!i ,■ ■■ -v 
include the instruction of 
patients,' calculation of 
diets, planning of special, 
diet menus, supervision of 
tray service and the overall 
supervision of the administra- 
tion of the ward serving kitch- 
ens. 
Officer Ward Food- (192) 
Service 
ANNEX 21 
Observation and practice, un- 
der supervision, of the ser- 
vice of food to officer bed 
patients on both surgical and 
medical wards. Experience to 
be gained will include instruc- 
tion of patients, calculation 
of special diets, planning of 
special diet menus, supervision 
of tray service and the over- 
all supervision of the adminis- 
tration of the ward serving 
kitchen. 
Obstetrical Service (192) 
and Formulae 
ANNEX NO. 22 
Observation and practice, un- 
der supervision, of the plan- 
ning of diets and service of 
food on an obstetrical ward, 
including the overall super- 
vising the administration of 
the ward serving kitchen and 
its sanitation. This assign- 
ment will include the drily 
preparation of a variety of 
baby formulae. 
Pediatric Service (96) 
ANNEX NO. 23 
Observation and practice, un- 
der supervision, of food 
service on a pediatric ward. 
Experience to be gained will 
include adapting the general 
menu to the needs of young 
children, teaching of desir- 
able food habits and the over- 
all supervision of the admin- 
istration of the ward serving 
kitchen and its sanitation. .rart in (cont’d) 
wmwmr— 
ANNEX NO. 
HOURS 
- —— •• r;• 
SCOPE 
Out Patient Clinics 
(96) 
Observation end practicef 
ANNEX NO. 24 
■jit "-q 
under supervision, in adult 
I/':o »j8- ' : nI ml-j , 
and pediatric out patient 
? -: -t. > Jr * r ?!tfiun ..•» 
taib 
clinics. Experience to be 
: ■ .... .... f .... . . ... 
■ ■/ ■ • *j ■ 
gained will include the 
i ' ■ r ■ ;['* w ■*’ ilCXT- ' * * ‘ 
•i .ii;" 
instruction of patients and 
•r:1 : ...: 
rr - * r 
parents in following dis- 
charge diets. .ANNEX NO. 1 
9EMXNISTIT TION AND CONIZATION 
(GENERA L*) 
(26 hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
. , INSTRUCTION-.. INSTRUCTION RIFF HENCE S 
Amy of the 
United States 
1-101 
’ ~' - ;■ 0 I . 
« w Q 
rr';G Q < 
1 
d 
To orient the students 
in matters concerning 
the organization of 
the. army, the subdivi- 
sions of the army and 
the various corps; dis- 
cussion of tables of 
organization; composi- 
tion and mission of 
the Medical Department* 
{•* 1 f -'"V /• ] 
L 
I 
Military Medi- 
cal Manuel; 
A rmy Talk, 
No. 152 
• 
Personne1 of 
the Army; 
Customs of 
the Service 
1-102 
■ : 
fj, £ - , * * ~ f# 
1 
To instruct the stu- 
dents regarding rank, 
grade and insignia of 
personnel of the army 
and navy; general cus- 
toms of the service 
including saluting, 
retreat, flags and 
honors. 
L 
AR’S 600-37; 
600-40; FM 
22-5; mimeo 
forms • 
Army Regu- 
lp tions end 
Fublica- 
’tions 
1-103 •/ 
'.Ti.fT! 
T 
1 
Discussion of Army 
Regulations, Techni- 
cal Manuals’, Field 
Manuals, Bulletins, 
Circulars and Memo- 
randa,’ their scope 
and their force* 
L,D 
AR 1-10; 1 
FM 21-6; 
SB 8-4; 
V<D Supply 
Catalog 
MED 3; mimeo 
forms 
Military 
Correspondence 
"1-104 
• i 
P ;■ ;>,»•* > ; • , 4 ’ 
3 
• 
1 ' f r 
1' 
To instruct the 
student in the writing 
of basic military 
letters, the form, 
parts, and purpose, 
and preparation of 
indorsement; discus- 
sion of channels of 
communication* 
L 
TM 12-253 
Organization 
and Administra- 
tion of the 
Dietetic De- 
partment 
1-105 
bil* i -v >•'. 
7 
To instruct the stu- 
dent in the organiza- 
tional and functional 
set-up of the dietetic 
department in the army 
hospital with special 
attention to admin- 
istration in subject 
L,C 
F 
AR 40-590; 
Is 10-205, 
8-262, Chap 
VI; SCO Cir» s 
3, 70, 84, 
1947; TB Med 
210; ’’The 
Army Nurse", ANNEX NO. 1 (CONT* D) 
SUBJECT AND 
“ “ 1 1 r 1 
SCOPE OF TYPE OF 
• V n .T 
FILE NUMBER HOURS 
INSTRUCTION INS 
TRUCTION REFERENCES 
Organization 
pnd Adminis- 
f 
institution; review 
I 
Vol #2, No, 
trabion of the 
of rules and regular 
11, Jan 1945; 
Dietetic De- 
tions governing ad- 
"Food Ser- 
pariment 
ministration of sub- 
vice in In- 
(cont’d) 
ject institution; dis- 
stitutions", 
• 
cussion of the coordin 
p.tipn of mess activi- 
ties, general and 
specific. Examination 
dest & hood; 
mimeo forms. 
Basic Frinci- 
* 
1 
Discussion of the 
L 
"Food Service 
pies pf Organ- 
j 
bnsic principles 
r 
in Institu- 
ization and 
of organization for 
tions”, Lest 
5 dministr.at„ion 
any institution 
pood; 
1-106 
dealing ifith man 
"Class Instruc- 
power; discussion 
of the, principles 
tion for Stu- 
dent Dieti- 
of administration. 
on- ; V , •• "* .**1 ' O’* 
tians", Ameri- 
can Dietetic 
. 
. t . .:oh 
A ssociation. 
Profession- 
2 
Detailed discussion 
L 
Journal of the 
al Ethics 
*< 
of the code of 
American Diets- 
1-107 
ethics governing 
dietetic interns 
tic Associa- 
tion, Vol, 10, 
both professionally 
No, 3, 1934;. 
and personally.' 
* 
mimeo forms 
Tools of 
3 
Instruction in the 
L,PE 
MF 116,5; 
Management 
methods of making 
Mp 
IM 8-262, Chap. 
1-108 
job analyses, work 
schedules, time-off 
schedules and job 
descriptions; dis* 
cussion of the 
\ralue and use of 
H too Is of manage- 
ment'1; discussion 
VI; "Food Ser- 
vice in Insti- 
tutions" , 
West and hood; 
Journal of 
the American 
Dietetic Asso- 
ciation. Vol, 
f\ j 
of work simplifi- 
23, No, 6, 
‘ 
t • 
cation,and flow 
1947; ASF 
pi . C , 
charts. 
Manual 703-5; 
i : 
■ ' ' vr <4' t. • . 
"Textbook of 
, 
■ • < ■ i ■ . ■ ; 
Office Manage- 
tr; * . ' 
I ’ 0 . • : iid L ■ ■ i r ■ i 
ment", Leffing- 
-nr' ;cr: 
—ff r (vJ't t* r i n f t 
’well and 
v.rr-: > 
da f -ea nl ncid -dsi 
Robinson, Chap. 
5. ANNEX NO. 1 (CCNT’D) 
SUBJECT aND' 
FILE NUMBER 
HOURS 
SCO IE OF TYPE OF 
INSTRUCTION INSTRUCTION REFERENCES 
Storeroom 
Management 
1-109 
• - 
* 
r~ 
Detailed discussion 
of the receipt, 
storage *>nd issue 
of supplies and the 
need for strict 'con- 
trol; procedures 
for taking and 
maintaining inven- 
tories; essential 
points in stock 
control, 
L 
t 
TM 8-262, Chap 
VI and VII; 
ARf's 40-690, 
210-60. 
Food Cost 
4ccounting 
end Control 
1-110 
i 
Discussion of the 
methods doing re- 
cipe and menu cost- 
ing; need for and 
method of evaluat- 
ing expenditures; 
discussion of the 
food cost control 
system; variables 
of cost and how 
controlled. 
L 
"Food Service 
in Institu- 
tions", Tfest 
and T.bod; 
m 8-262, 
Chap. VI. 
Hospital Fund 
Accounting 
1-111 
i 
an introduction to 
and an explanation 
of the Hospital 
Fund and what it 
means preparatory 
to on-the-job 
assignments in the 
Mess Office. 
L 
IM 8-262, 
Chap. VII. 
Field Trip 
through Diete- 
tic Depart- 
ment, 
1-112 
4 
Tour of all sec- 
tions of the 
dietetic depart- 
ment of Brooke 
General Hospital 
to observe the 
administration of 
the deportment and 
to observe food 
service in the 
mess halls and on 
the wards. 
D 
Cl*ss notes ANNEX NO. 1 (CONT’ D) 
SUBJECT iND 
FILE. NUMBER HOURS. 
SCORE OF TYPE OF 
INSTRUGTION INSTRUCTION 
REFERENCES 
Examinations 2 
I . 1 
♦ 
Vritteri Examin- 
ill previous 
1-113 „ 
atiOn on nil 
references 
material prev- 
and class 
iously present- , 
ed. 
no tes ANNEX MO. 2 
EQUIPMENT, 
(20 hours) 
SUBJECT AND 
FILE NUMBER HOURS 
SCOPE OF TYPE OF 
‘ “INSTRUCTION INSTRUCTION REFERENCES 
■ 
J . • ; :r;. : 
Sources of 6 
Cuartemaster, En- 
L,D, 4R1 s 55-6520, 
Supply and 
gineers and Medical 
C 35-6620, 
Procure- 
Supply as sources 
35-6640; SCO 
ment • ’ ■ 
of material and 
Cir1 s 70, 84, 
1-201 •* 
equipment} methods 
1947; m 38- 
c X 'ufti/o t< 
of requisitioning 
403; ID 
nrolT>£S« ft- 
expendable and non- 
Supply Cpta- 
, ' *■ ’io ' 
‘V“ !>v 
♦ * * • 1 ■ * ' * 
V \C a ? O f 
• * 1 *• A v ‘ * i 
expendable property; 
accountability and 
responsibility for 
property; responsi- 
bilities of the 
dietetic intern in 
handling government 
log, Med. 3. 
\ 
* 
property; visit to 
Medical Supply- 
> . 
warehouse to ob- 
serve operation and 
see available equip- 
ment* 
% . . * 
t . I - 1 r> i t • 
no/ ‘"t -q0 
Selection of 2 
Discussion of stand- 
L,D TD Supply 
Equipment 
crd and non-stand- 
Catalog MED * 
1-202 * 
ard types of equip- 
3; ’’Food 
- ’• , •: - • 
ment; introduction 
Service in 
, ;», 
< 
to the type s of 
Institutions”, 
o? • nro 
equipment used in : - 
rest and V,.ood; 
♦ .r- 
army hospitals; 
standard equip- 
disQussion of the 
ment catalogs# 
: ■■ r 
drawing up of 
I .< ■ I 
equipment specifi- 
eonim » n : -M 
• r • .. 
cations,points to 
dOS-l 
be considered; fao- 
» ; rp 
tors to be con-' • 
sidered in the . 
f* f * . ? 
, 
selection of china, 
glassware and 
silver. • ANNEX NO. 2 ('CONT'D) 
SUBJECT 2ND 
SCOPE. OF TYPE OF 
FILE NUMBER HOURS 
INSTRUCTION INSTRUCTION REFERENCES 
: : . ■ ! l 
niCiii 4- J t ' ■' i . *. * 
Equipment 5 
Discussion of L,C, 
US Engineer 
Allowances « ., 
equipment allow- iE 
(SA District) 
and Mess 
ances for messes 
Reference 
Layouts 
of different 
Charts of CM 
1-203 H ' 
sizes; architec- 
and Engineer- 
)■: i 
tural considera- ft 
ing Equipment; 
i > 
tions in planning 
Journals of 
- XllV"' 
the -equipment * 
the American 
• * v>' * \r't 
layout; space al- 
Dietetic 
lowances for the 
A ssociation. 
various work 
Vol, 23, Nos. 
units!; the use *" 
of flow charts in 
the efficient ar- 
rangement of work 
areas; presenta- 
tion of a problem 
1,2,3, 1947. 
to be worked out 
by the Individual 
student. 
Operation 4 
Detailed discus- L,C,D 
TM's 5-637, 
of Equip- 
sion and demonstra- 
5-671, 
ment 
tion of the opera*- • 
10-405; 
1-204 
tion of all pieces 
"Care of Food 
:u ■ o‘- 
of equipment in the 
Service Equip- 
. ;j\: ■ if :♦! 
army mess with parti- 
ment", Ameri- 
Ibc.r : . • 
cular emphasis on 
can Dietetic 
■■ t 
safety factors. 
A ssociation. 
• f ■' • t r ; 
d‘ v in. cor 1 • 
Preventive 1 
Discussion of main- L,C 
TF 10-1215; 
Maintenance 
tenance respon- TF 
IM’ s 5-637, 
1-205 
sibility in gen- 
5-671; "Care 
eral; res pon si- 
of Food Ser- 
bility of using 
vice Equip- 
services; responsi- 
ment", Ameri- 
bilities of the 
can Dietetic 
Post Engineer; 
routine scheduling 
of inspection; in- 
spection and ser- 
vice records; types 
of service offered 
by the Post Engin- 
eers; starting. 
Association. 
shut-down, repair 
and replacement ANNEX NO. 2 (CONT'D) 
SUBJECT AND 
-SCOPE OF TYPE OF 
NUMBER 
HOURS 
IKSTRUCTION IN ST RUC TION 
REFERENCES 
• 
Preventive 
service; instruc- 
Maintenance 
f ' «ox " ' 
tion,of using per- 
(cent’d) 
•;o2 i-rr ■*; 
sonnel; presenta- 
tion of illustra- 
• V '* 
I--:;' ■ 
tive material by • 
- u/tfa 
•. r *■ 
use of a training 
Jrr bi; ■« 
‘ 
film, : 
~rt , • - r 
A 
Cleaning 
i 
Purpose of clean- L,C 
lM»s 5-637, 
Maintenance 
ing maintenance; 
10-405; "Care 
1-206 
general character- 
istics of materials 
of Food Ser- 
vice Equip- 
* 
. ’ ■V *. *3 
used in the construe-• 
ment", Amer- 
tion of food ser- 
ican Diete- 
- i? b'. " ' 
vice equipment, 
tic /‘ssocia- 
5 p rf r r r i \ 
t ■ ' ■** *•' 
■ ' 
and the proper clean- 
tion. 
ing °nd care of; 
'*■ \r 'J: 
cleaning agents 
'*{ i v*l 3 
*nd their correct 
; - ; ■ ■*». 
use; cleaning of 
V ■ ■> ; T 
specific items 
of kitchen equip- 
ment. 
Examination 
2 
Comprehensive writ-* E 
All previous 
1-207 
. 
ten examinations 
references 
* ~ . -* *. 
- . * : . ... -'' 
on all material 
and dlaas 
, ’ i. ■*. ' . 
rf r , T if % 
presented previous- 
no te s, 
• 
" j Ir t ■" . U 
ly* ANNEX NO. 3 
FOOD FREP RATION 
(11 Hours) 
SUBJECT AND 
FILE NUMBER 
. 'V 
HOURS 
SCOIE OF TYFE OF 
INSTRUCTION. INSTRUCTION 
REFERENCES 
Food Froduo- 
' .'1 
n 
•A -review of the L,C 
IM 10-405; 
tion 
basic principles 
"Food Service 
1-301 
of large. quantity 
cookery; discus- 
in Institutions", 
Vest and Vrood; 
sion of approved 
techniques; pro- 
blems frequently 
"Class Instruc- 
tion for Student 
Dietitians", 
■ H ' T 
encountered in 
.American Dietetic 
'• -Of 
large quantity 
Association, 
-t s 3 b 
food production# 
Standard- 
1 
Discussion of the L,C 
TM’s 10-412, 
ization of 
ff • <; r 
necessity of re- 
8-262, Chap VI; 
Re c ipe s 
011 
cipe standarization 
"Food Service 
1-302 
#:r . 
in the special 
diet kitchen; re- 
quireraents for 
successful stand- 
ardization; techni- ? 
ques of standard- 
izing old and new 
recipes# 
in Institutions", 
vest and Vood; 
"Ouantity Cook- 
ery", Treat and 
Richards; "Food 
for Fifty", Fowler 
and Test, 
Menu 
2 
Discussion of the L,C, 
TM*s 8-500, 
Flanning 
. •/ A n 
factors which in- D, 
6-262, Chap VI; 
1-303 
fluenee menu mak- 
"Food Service 
ing; the drafting 
of the menu; menu 
reference files 
and reminders; 
method and order 
of drafting the 
ipenu; drafting 
the special diet 
menu; preparation 
of the menu; check- 
ing the menu in 
action, assign- 
ment of practical 
exercise in menu 
planning to be 
continued until 
proficiency is 
in Institutions", 
Vest and V.ood; 
"The Cook Book 
of the United 
States Navy", 
acqui red. ANNEX NO, % (CO-NT’ D) 
SUBJECT AND 
FILE NUMBER HOURS 
SCOFF OF TYPE OF 
INSTRUCTION INSTRUCTION REFERENCES . 
Food Conser- 1 . ■ 
Brief review of L, C 
Food Conserva- 
vation and 
the history of 
tion Bulletin, 
Y/aste • Studie s 
the food service 
Hq. 4th i'rmy 
1-304 
pro gram; di sous- 
and Supplement; 
.' ' ' ' ; y\: f 
sion of causes 
TC 32, 1945; 
vv ?••+ : 1 • ■ 
of food waste 
TD Cir 322, 
■ ' ' 
with special at- 
1946; m 8-262, 
* 
tention to re- 
Chap VI; SCO 
'.I 
ceiving points, 
Cir1 s 3, 70, 
storage, prepara- 
84, 1947. 
tion point, cook- 
ing, serving, 
left-overs, early - 
messing and unat- 
tractive surround- 
ings, 
• 
Food 1 
I roper use of the L,D 
Food Conser-. 
Contrp.l . 
Cook* s Nofk Sheet 
vation Bulle- 
1-305 
with detailed dis- 
tin, Hq. 4th‘ 
t * 
v; ■; 
cussion of all 
Army and Sup- 
v. ' i t ' ; 
items to be enter- 
plement; CMC, 
or ■ - 
ed and methods of 
S & FS Ltr #2, 
entering; discus- 
ASF Hq 8 th SvC 
sinn of mess man- 
V.D Cir 3.22, 
age-ment, 
oi ixii' bl. il 
1946; Sgo Cir 
70, 1947. 
Field Trip 4 
1-306 
Trip to an army - D 
bakery and to a 
commercial bakery 
for the purpose 
of observing the 
process of large 
quantity bread 
None 
preparation and 
I I” * 01 
1 i • ‘ ■ > 
jc. 
factors entering 
into it, 
‘ I " '■ t " ' 
>z * 
Examinations 1 
Comprehensive writ- E 
All previous 
1-307 
ten examination 
covering all sub- 
ject matter on 
KJ 
food preparation* 
references 
and class 
no te s. ANNEX NO. 4 
FOOD PROCUREMENT 
(13 Hours) 
•SflKTECT JlfflJ’ 
- — —■—.. 
SCORE OF TYFE OF 
FILE NUMBER HOURS 
INSTRUCTION INSTRUCTION 
REFERENCES 
Quartermaster 2 
Definition of Sped- L,C, 
TM 10-210; 
Specifications 
fications; purpose FS 
Federal 
1-401 
of Quartermaster 
Standard 
.V-, £qau h' 
specifications; gen- 
Stock Cate- 
■- , > f C‘' 
< • i 
eral requirements in 
log; QM 
. -v. • - 
Federal Specifica- 
Tentative 
■ 
tions; classifica- 
Specifica- 
♦ f r<} 
* 
* ' * 
tion of subsistence; 
tions; SFS 
varieties, types 
10-154* 
<.' 
and grades of food 
of non-animal ori- 
gin; phases and 
types of inspection; 
presentation of in- 
spection of illus- 
trative material 
by use of a sound 
film strip. 
Quartermaste.r 5 
Outline of Quarter- L,C,D 
TM 10-215, 
fro curement 
master procurement • 
Chaps I-IV; 
1-402 
of foods- central. 
T,D Form 445; 
.1 8H * 
regional and local; 
AR 30-2210 
: ro rfc : i U T? ’ 
types of bidding; 
- . • 1 
. \ f i»• 
requisition forms 
and procedures 'for 
■ . V : 
an individual unit; 
field trip to 
Quartermaster wnre- 
houses, storage 
and Sales Commis.sary 
for purpose of ob- 
serving local Quart- 
ermaster operations, 
• • -j*id vt I ■ t! "Up 
\r:'\ bio 
Commercial 1 
Circumstances under L,C 
TM 8-262, 
lurchase s 
which commercial '. 
Chap’s VI, 
1-403 
purchases may be 
VII; AR 40- 
made; certificate 
590, par,18 
-:t so'.v "»' ] [ /■ 
of non-availability 
and procedure for 
-:v bnr 
obtaining; procedure 
■*» :' *4* 
♦ O * * 
for getting bids; 
purchase of certain 
items through the 
Medical Supply Officer. \NNFX NO. 4 (CONT'D) 
SUBJECT 4ND 
FILE NUMBER 
HCU RS 
SCO IE OF ' TYPE OF 
INSTRUCTION . INSTRUCTION 
.71? i tdtlri. 
REFERENCES 
Availability 
2 
Factors governing 
L, C 
"The. Blue 
of Fresh - v 
; •• •' 
the availability of 
Goose Buying 
Produce. 
1^404 
f 1 
' ' * : ‘ . 1 ; ' 
fresh produce, sea- 
sons, shipping, re- 
frigeration, packing; 
present availability 
and future outlook 
on fruits and vege- 
tables; discussion 
of grades and avail- 
ability of specific 
items of fresh 
produce• 
Guide'’, pub- 
lished by The- 
American 
Fruit Growers 
Inc; current 
market infor- 
mation. 
Lprge Quantity 
2 
Techniques of or- 
L,C, 
"Food Ser- 
Ordering 
1-405 
i ■ •» 
r • j. 
. - 
• 
. .• 
dering; discussion 
of ordering guides 
by food groups in- 
cluding meats, 
poultry, fish, eggs, 
dairy products, 
fruits, vegetables 
and miscellaneous; 
presentation of a 
problem to be work- 
ed out by the 
individual students. 
IE 
vice in 
Institutions", 
’Vest and 
Food; Quart- 
ermaster 
Master Menu; 
Standard 
Ordering 
Guides. 
Examination 
1-406 
1 
Comprehensive writ- 
ten examination on 
all subject matter 
in food procurement. 
E 
All prev- 
ious refer- 
ences and 
class notes. ANNEX NO. 5 
FOOD SERVICE 
(33 hours) 
- .... • •— — 
SUBJECT AND 
FILE NUMBER 
hours 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
4 * _ . 
REFERENCES 
Types of Food 
Se rvice in 
2 
Discussion of the 
types of food ser- 
L/C 
"Food Service 
in Institu- 
A my and Civi 1- 
ian Hospitals 
1-501 ■ 
vice in institu- 
tions,* situations 
which determine 
tions", ’ est 
and ood; TM* s 
8-262, Chap VI, 
drr-rrfx/o ;on. 
: * ' • n 
• field 
the kind used, 
standards of pood 
food service; 
centralized and 
de-centralized 
food service; 
food service in 
the army. 
10-405. 
Lard Food 
Service 
1-502 
-dia* ?; ■ ' 
■ »S , 
; 0X1 0 
: -v 
4 
Discussion of the 
segregation of 
patients in the 
hospital and rea- 
sons for; orienta- 
tion to-number and 
type of wards in 
subject institu- 
tion; orientation 
to the duties and 
responsibilities 
of all ward per- 
sonnel; detailed 
discussion of 
L,C 
? 
TM 8-262, 
Chap VI; SGO 
Cir*s 3, 70, 
84, 1947; 
"Food Ser- 
vice in 
institutions",** 
' e st and ’ ood; 
TB Med 210. 
1 > j £ ' 
•* . 4' : f ; r 
f; rr -v *' •’. ‘ ‘ '; ■> 
the rules of good 
food service as 
specifically ap- 
plied to tray 
service; types of 
professional ward 
rounds and the 
responsibility of 
the dietitian to 
participate. 
Techniques of 
Yard Hounds 
1-503 
1 
Discussion of the 
proper approach to 
the patient; problems 
commonly met in mak- 
ing ward rounds; re- 
port of rounds. 
L,C 
m 8-262 
Chap Vi. ANNEX NO. 5 (CONT‘D) 
SUBJECT 4ND 
FILE NUMBER 
HOURS 
SCOFE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Holiday Food 
1 
Discussion of holi- 
L,C- 
Current 
Service and 
day decorations and 
food service on 
wards and in the 
messes; practical 
application by 
students throughout 
IE 
magazines 
Decorations 
1-504 
and comme r- 
cial publica- 
tions. 
a.4 r c c » 
the year on holidays; 
r 
b " i vm 
.■ -*i ' Inni 
t 
compilation of sug- 
gestions for de- 
corations by the 
class as a group. 
noldo yjet 
Examination 
1-505 
1 
Comprehensive exam- 
ination on all mater- 
ial covered in sub- 
ject above# 
E 
All previous 
reference s 
and class 
no tes 
Field Trips 
1-506 
24 
Field trips to be 
made throughout the 
D 
None 
r ..p 
year to observe 
r 
1 
vv> st sch 
-ao T ’osqc 
n '0 ) \cd 
* 
food service in a 
private hospital, 
a charity hospital, 
combination private 
and charity hos- 
- v 
pital, college 
dormitory and tea- 
rooms, and hotels. 
vtxiemo'iuo ’■ 
rry x 
v. ANNEX NO.'6 
MEAT *ND D*IRY HYGIENE 
(60 Hours) 
SUBJECT AND 
FIXE NUMBER 
HOURS 
3 CO IE OF TYIE OF 
INSTRUCTION INSTRUCTION REFERENCES 
Introduction 
1-601 
. ,r* 
1 
Student orientation 
followed by a dis- 
cussion of the. 
history and import- 
ance of food hygiene 
to public health* 
c * • 
None - 
* ' 1*' ’ ' • i 
‘ 
Army Food 
Inspection 
1-602 
• •• , . -•/ 
1 
A discussion of 
Army food inspec- 
tion activities by 
the veterinary 
service, and re- 
lationship with 
other government- 
al and civil 
inspection agen- 
cies; movies 
"Meets with 
i i if * 
Approval • 
. 
C,D 
? . 
AR 40-2160, 
pars, 1-18 
inclusive 
Subsistence 
Procurement 
1-603 
1 
A discussion 
and demonstra- 
tion 'of the Army 
subsistence pro- 
curement system, 
and’ food speci- 
fications; the 
development of 
types, classes 
and grades for 
food products. 
C,D 
Federal 
specifica- 
tions (scan 
only)# 
Market 
Glasses of 
Livestock 
1-604 
1 
* discussion 
and illustration 
of the livestock 
industry in the 
U.S., and market 
classes of cat- 
tle, sheep, and 
swine; movie* 
"Meat Produc- 
tion" . 
C,D 
None ANNEX -NO. 6 (CQNT1 D) 
SUBJECT AND 
qo 
SCOPE OF ; TYPE OF 
.iv: 
FILE NUMBER HOURS 
,r 
INSTRUCTION INSTRUCTION 
■ SEFEBEHCE& 
Beef 
2 
Discussion of cat- ■ C,D 
Mimeo, MFSS; 
1-605 
tie slaughter; an : 
Fed. Spec* 
.Ion i 
illustrated dds-p,* ' 
cus sion of tVje 
factors that--deter- 
mine classes rand- 
grades of carcasg 
beef; comparison 
PF-B-221a 
orrJ! 
of various beef . ■ 
grading systems,., 
Federal and -USPA. 
specifications. 
t.r* ad • , f Id r ’ 
I noj 
icd 
fl 
Beef 
3 
A discussion of beef C,D 
Mimeo, MFSS. 
1-606 
wholesale cuts, and 
Fed. Spec., 
:*rt oH 
m 
spoilage factors;. 
PP—B-221a r 
vi s it to CM . co Id . 
XX 
storage and BAMC 
. 
meat cutting shop for 
examination of car- 
cass beef and view 
cutting qf beef side 
into wholesale cuts. 
Z'J iv 1] XX''; 
~ ci td. t 
; ’ 
Veal, Lamb 
3 
A discussion of C,D 
Mimeo, MFSS: 
and Mutton 
calf, and sheep 
Fed. Specs., 
1-607 
slaughter; an illus- 
trated discussion of 
FP-V-191a 
IP-L-91a 
m 
H 
• 
o 
-3 
classes and grades 
FP-M-791 
i' .n.‘i 
of carcass veal, 
lamb, and mutton; 
bey. 
zJ 
who le sale cut’s. 
Federal USDA. • 
specifications; spoil- 
age -factors. t 
■sbutZ tol 
5; 
Fo rk 
3 
A discussion of swine C,D 
Mimeo, MFSS; 
1-608 
slaughter; an illus- 
Fed. Spec., 
/* ' . i"'I 
a 
trated discussion of 
FP-1-571 
; XS-OT ’ 
classes and grades • 
Kdou*. 
H a v ;• . r.r 
of carcass pork, 
4*J 
i doc 
standard cuts, spoil- 
age factors. Federal 
and USDA specifica- 
tions; movie; "Pork 
Cutting Operations”. .ANNEX NO. 6 (CONT'D) 
SUBJECT AND 
FILE NUMBER . HC 
SCOPE OF TYPE OF 
S..:.. INSTRUCTION INSTRUCTION REFERENCES 
Edible ' ; 
Organs / • 
±-609 "r “> “it 
1 
" An Illustrated ; * C,D TB QM 28 
discussion of pars* 1-17 
packing house by- - incl. 
products, 'their 
identification 
and utilize- - : 
tion.' 
if ■! .1 
Motion 
Pictures 
1-61* 
.■/r •••• • 
. «. 
1 
Motion picture * D None 
dealing with util- 
ization of cheaper 
cuts of meat, en- ! 
titled, ’’Meats and 
* Romance’”. • * 
Field Trip 
1-611 
4 
Visit to local D,PE None 
modern packing 
plant to observe 
operations, and 
for‘practical 
work in carcass 
meat grading. ‘v r 
el L "* J •; 
Examina- 
tion 
1-612 V' • 
.‘fi *; - ■ ’ 
•«re-j 
2 
Written examine-- E All previous 
• tion covering all ■ references • 
• instruction to *■ ’: ’ 
d£Tte.; ' • <*■ - ’ 
1 :: 'h'• ■■ } r c 
Cured arid 
Snaked 
Meats 
1-613 
2 
An illustrated ■ C,D IM 10-210, 
discussion of Par. 81 
cured and snoked » 
meat products, 
curing agents, 
'processes, smok- J • 
ing, and spoilage; 
movie* ”A Study 
4 in Meat Curing", 
•■•r.um . • ’ 
Sausage 
Products 
1-614 
2 
An illustrated C,D Par. 82, 
discussion of IM 10-210; 
sausage Inariufac- Mimeo, M & DH 
ture, composi- School 
tion,and *spbil- 
a ge' factor s;. ANNEX NO. 6 (CONTVP) 
SUBJECT AND 
FILE NUMBER - 
— 
SCOPE 'OF TYPE OF 
HOURS* INSTRUCTION INSTRUCTION 
7" 
REFERENCES 
t Ttai* ■ ■; •/ 
t • alvl bortn 
Field Trip 
4 • ‘Visit to modem 
D 
None , .,, . 
1-615 
cured, smoked 
, 
OS'1- 
meat, and sausage 
manufacturing 
plant to observe’ 
operations and 
processes* 
- • •• • 
IB CM 33, 
Poultry 
3 An illustrated 
C, D 
1-616 
discussion of 
market classes 
pars, l-ll 
incl* 
and grades of t 
r 
3(1: 
dressed poultry, 
.methods of dresc- 
ing and drawing, 
storage and * 
spoilage factors. 
•/? j A :■ r ’i- rov i ’? 
IS?* 
Eggs 
3 ; An illustrated 
C, PE 
TB CM 33, 
1-617 
discussion of . 
egg production, 
egg structures. 
pars. 12-31 
incl. 
,.-f .■ '( 
candling and 
storage; .prac- 
tical work by 
student in 
fcX >j 
f f •> 
jL ■ 
r*'- 
candling to de- 
, termine egg - 
grades* ■ % . 
- t’) ■ r t r: 1 
fTLOOlD 3C 
' aterfoods 
2 An illustrated 
C,D 
TB OM 31 
1-618 
discussion of 
(entire 
« ' "i *• 
the various types >. 
g 
bulletin). 
XoHoE 
of edible fish 
and sea -foods 
storage, -and 
spoilage factors. 
2 " ritten examine- 
Examination 
E 
All previous 
1-619 
tion covering all 
instruction 
references 
cited since 
. . ir 
-A • V* 
since last 
examination 
last examin- 
ation. *NNEX NO. 6’ (CONT'D) 
SCOPE OF ■ -: TYPE OF 
INSTRUCTION7' INSTRUCTION 
SUBJECT AND 
FILE NUMBER 
HOURS 
REFERENCES 
- -1IJI l X ‘ 
. ’ ■ ' •• 
Canned Meat 
2 
An illustrated C,D 
Far• 3 & 
Products 
U 
di scussion'and de- 
par 8 4 •, HI 
1-620. ,• 
monstratibn of- food 
preservation by can- 
ning, -canning pro- 
cesses, types of * > 
cans, composition 
of .Army Canned meat 
10-210. 
*dfi •• fc.; 
products »nd signi- 
ficance !defe*c- 
y*! 
f.r-i * »’< ; 
tive cans,' 1 
: r *. 
*1 jrfi 
n ,..<•* ;'a ‘-:-r ,1 
Milk. 
1-621 ' 
3 
A discussion OT • C,D 
types of fresh milk 
and cream, standards, 
requirements, sanitary 
preduction,: and manu- 
facture ahd standards 
Mimeo, MFS3 
for evaporated, con- 
. . I: 
t«•> 
densed and dried milk; 
2 Vi 
■i *• - « " 
movie; ’'Quality Milk 
T f - 
* i .1 
Production”.. 
, fr: ; ,30 
Field 
4 
Visit to modern D 
None 
Trip 
1-622 
dairy farm. : * '• 
•Vy: .; t ■.v ' 
Ice Cream 
1-623 
1 
A discussion of 1 C 
ice cream manu- 
facture, ingred- 
ients, and speci- 
Mimeo, MFSS 
fications* - 
3■ - 
■'? i rp ■ 
'■ ,1 • ?r. I';’ I! 
Butter and 
3 
A discussion' of the C,D 
Mimeo, M&DH 
Chee se 
1-624 
manufacture of 
butter and various 
types of cheese; a 
demonstration of 
butter grading and 
School 
: , •• 
various types of 
r :• t ni •> . 
. lO." *t 
■ - V ’ ; ' •• : 
c heese, 
.■ • '■ 
P r • ■ 
Field Trip 
1-625 •* 
4 
• • . f 
Visit to modern milk D 
ice cream, and butter 
plant to observe 
operations and pro- 
cedures* 
None ANNEX NO. 6 (CONT’D) 
SUBJECT AND 
FILE NUMBER 
SCOPE OF TYPE OF* 
HOURS INSTRUCTION INSTRUCTION 
REFERENCES 
1 ■’ 
~ ; *. _ -• ' ;T 
• - 
Examination 
2 T.ritten examine- E 
All previous 
1-626 
tion covering all 
reference s 
instruction since 
cited since 
last exa-mination. 
last examine- 
(ill texts issued 
by Dep,t9 of Vet 
Sv to be turned 
in at this, period) • 
tion. ANNEX NO. 7 
HCRSONNEL .M * NA CEMENT 
(17 Hours) ... 
SUBJECT.AND 
FIDS ‘NUMBER- HOURS 
SCOPE OF TYPE OF 
INSTRUCTION . INSTRUCTION REFERENCES 
Job-Instrue- r. 4 
tion Train- 
. 
tnS* . , n 
1-701 
«• 
Discussion of the L,FE, 
supervisor’s res- E 
ponsibility to 
top management and 
to the worker; pre- 
paration of a train- 
ing-time table; 
four-step method 
of instruction; de- 
monstration of four- 
step method by each 
student; group eval- 
uation of teaching 
demonstra tions; 
examination. 
A SF Manual 
M 217-1 
Job Relations 4 
Training 
1-702 
Discussion of the L,FE, 
supervisor’s res- E, FS 
ponsibility in good 
relations with 
workers; foundations 
of good relations; 
four-step method of 
handling problems; 
practice in handling 
problems; examina- 
tion .. 
A3F Manual 
M 217-2; 
SFS 8©-16 
Job Methods 4 
Training 
1-703 
Improvement of meth- B, C, 
ods of performing D 
work; saving of 
time and money (man- 
power, materials or 
equipment); ”sugges- 
tion program" for 
employees; presen- 
tation of a proposed 
saving of manpower, 
materials or 
equipment in a 
specific situation. 
Manual 
"Methods of 
Improvement", 
Civ. Train- 
ing Branch, 
Civilian 
lersonne1 
Division, 
SCO. ANNEX NO. 7 (CONT'D) 
SUBJECT AND 
FILE NUMBER 
' SCOPE OF TYPE OF 
HOURS INSTRUCTION INSTRUCTION REFERENCES 
Selection and 
1 Method of Selec- 
L/C 
■ 
1M 8-262, 
A ssignment of 
tion of civil ser- 
Chap VI; 
lersbnnel 
vice personnel; 
Memo No• 68 
1-704 ‘ 
importance of 
Hq. B#MC 
. » £ I . 
final selection; 
8 July 1946; 
'-v : r»-nr > -T 
methods of inter- 
Civ Fers, 
viewing; assign- 
Famjhlet No, 
« 
ment reports and 
24, 1946; 
,.*!!.'■' fr:'./.'I 
records in which 
Civ, Fers, 
dietitian is 
Manual No.2, 
v. - ’ ' *■ 
immediately con- 
f 
1945; Civ. 
♦ a o*’ i A ■ 
cerned. 
Fers, Form 
No* 3823A, r 
... ' 
June 1945; 
* 
.. . , 
Civ, Fers. 
;2oil t {trr 
Form No, 
■-rliir-7 o eirr lo 
38 23, Re— 
'r: c 
vised, 1944. 
* -v ll : n 
* 
Instruction 
4 Discussion of 
L.C. 
"Food Ser- 
of Personnel 
the method of-. 
FE 
vice in 
in the Mess 
instructing per- 
Institu- 
Hall 
sonnel in table 
tions", " est 
1-706 
and cafeteria 
and Tood, 
service; prac- 
tice demonstra- 
2:. :. :;a 
tion of instruc- 
X 
■ .TT2 V.'“ 
• rm 1- t 
ting a worker. 
-? id lo Hv ANNEX NO. 8 
SANITATION 
(18 Hours) 
SUBJECT AND 
FILE NUMBER 
..... 
. 3. 
HOURS 
SCOFF OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Fetho genic 
1- . 
Discussion of 
L,D 
"Laboratory 
Microorganisms 
classification. 
Diagnosis of 
1*801 . 
habits and 
Disease", 
• 
% 
. • * r. - - ■ 
- ... 
* • 
methods by which 
pathogenic mic- 
roorganisms pro- 
Stitt, Clough, 
and Clough; 
"Preventive 
, . 7 ’ ' ' 
duce disease. 
Military 
, ;. 
a h i 
m 
Medicine", 
,. * *'• ■ r .v 
:• 
• 
Discussion of 
water-borne dis- 
eases; methods of 
examination of 
water and water 
supplies; methods 
of water purifi- 
cation; discus- 
sion of diseases 
Dunham. 
Bacteriology 
and chemis- 
try of Tatar 
and .MiIk *>■ 
1-802 .. ■ 
, * 
.. • .♦ 
1 
L,D 
All previous 
reference s. 
.:?••• .?•" 
rri.. 
t * r 
transmitted by 
VJ. 
v. /‘r..- . . 
> • rv. ■ 
milk from cow 
4 
' ‘ • 
• •' V 
to man; points 
i 
82 -'-I ■in,' nx 
* 
of contamination 
of milk at dairy 
and plant# 
SO 7-2 
Transmi s- 
1 
Discussion of the 
L, 
AJ1 previous 
sion of Dis- 
ease by 
Animal 
Foods 
1-803 
transmittal of 
disease by animal 
foods from dis- 
eased animals and 
diseased food 
handlers; dis- 
eases caused by 
animal parasites 
transmitted by 
animal foods. 
4 
reference s. 
Food Poison- 
ing 
1-804 
1 
Discussion of bac- 
terial end chem- 
ical food poison- 
ing; methods of 
examination includ- 
ing preparation of 
specimens and pre- 
vention. 
L,D 
All previous 
references 3NTSTEX NO. 8 { CONT* D) 
SUBJECT AMD 
SCOFF OF 
TYFE OF 
FILE NUMBER 
HOURS. INSTRUCTION , INSTRUCTION REFTFENCES 
Sanitary 
2 Discussion of 
L,D "Military 
Entomology 
how bacteria 
Preventive 
1-805 
are carried by 
Medicine", 
♦ r -i h Ff 
t n J* *■ •-* 
fli 
the housefly, 
cockroach, ants, 
Dunham 
* 
rats, and mice; 
extermination 
;"n : r -a 
of household 
■ ' . 
pests; chemical 
sprays; preven- 
tive measures# 
. • .; 
{zrt'rsrc \ 
- -J, ■■ , ■■■ V 
Mess Sanitation 1 Discussion of the 
L #fs 10-210, 
and Inspection 
standards of 
10-250; 
of Messes 
good mess sani- 
SB 10-119; 
1-806 
tation; factors 
"The School 
involved in main- 
taining highest 
Cafeteria", 
Bryan; "Food 
possible stand- 
Service in 
■ 
* 
ards; inspec- 
Institutions", 
: i -*r- ' 
tion of messes. 
Vest and ' cod. 
■ 
o&r x I orft 
HS baa 
Examination 
1 Comprehensive exam- 
E *11 previous 
1-807 
ination covering 
reference s 
all subject matter 
presented on sani- 
tation# ANNEX NO. 9 
> ■ ' r » - 
GENERAL MEDICINE AND DIET THTR'IY 
(70 Hours) 
SUBJECT AND 
SCOPE OF TYPE OF 
», : ■ ■ ■ 
FILE NUMBER 
HOURS INSTRUCTION INSTRUCTION REFERENCES 
Avitaminoses 
1 
Definition, etiology, L 
"Dietetics 
1-901 
pathology, subclini- 
for the 
cal forms and treat- 
Clinician",. 
ment of deficiencies 
resulting from the 
lack of the follow- 
ing vitamins* Vitamin 
".A” and carotene, 
thiamin, riboflavin, 
niacin, pyridcxine, 
other factors of B 
complex, ascorbic 
Bridges; 
"The Avita- 
minoses", 
Eddy and 
Dalldorf; 
"Nutrition 
Ceficiences", 
Youmans; 
"Textbook of 
f r .. t■ 
T 
acid vitamin "D" and 
Medicine", 
* . • 
calciferol, alpha.to- 
Cecil, 
; - v- ’ . - 
cophe.ro 1 and Vitamin 
itv" 
fi. • 
. • • 
1 
Calculation 
1 
Explanation of L,PE 
"Handbook 
of Nutrition- 
method of calcu- 
of Diet 
al Evalua- 
lating nutrient con- 
Therapy”, 
tion by Long 
tent of menus by 
"Lurner; D 
and Short 
the long and short 
Cir 33,1946; 
Methods 
methods} discus- 
TB Med 25, 
1-902 
sion of nutrition- 
on the per pound 
basis; assignment 
of problems to be 
accomplished by 
the individual 
students. 
1944; m 
8-500. 
Case Histories 
4 
Discussion of the L,PE 
Mimeo Forms. 
1-903 
principles employed 
in interviewing the 
patient; interpre- 
tation of patient 
records and progress 
notes; outline of 
subject matter for 
a case history; as- 
signment of indivi- 
dual studies to be 
made; reports of 
case histories by 
individual students. A.NNEX NO. 9 (CONT* D) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYIE OF 
INSTRUCTION INSTHJCTION REFERENCES 
Diabetic 
2 
Explanation of L,FE 
W 8-500J 
Diet 
the calculation 
"Handbook 
Calculations 
of the diabetic 
of Diet 
1-904 
diet prescrip- 
Therapy", 
tionj calculation 
of the diabetic 
menu; practice 
calculation of 
diet prescription 
and a day1 s menu 
Turner* 
"Nutrition 
and Diet 
in He*1th 
and Dis- 
ea se", 
atrocfthc vfw 
* 
by each student 
McLester• 
« 'o - 
using own age. 
; c: 
weight end 
- 
he ight. 
• , r 
Di seases 
2 
• * 
Diabetes mellitus L,FE 
"Treat- 
of Metabol- 
in adults and in 
ment of 
ism: Dia- 
chiIdren-defini- 
diabetes 
be te s 
tion, etiology, path- 
Mellitus", 
Mellitus 
, ■ 
ology, insulin 
Joslin; 
1-905„ 
treatment; diabetic 
coma, insulin shock; 
dietary treatment 
"Disease s 
of Meta- 
bolism" , 
. 
and calculation of 
Duncan; 
n .'.tow 
diet for children 
" Textbook 
and adults in dia- 
of Medi- 
betics, diabetic 
• tt 
cine , 
coma, insulin 
Cecil; 
3 • - : 
shock, surgical 
"Essen- 
cases; to include 
tials of 
•■f » f'f’ 
in addition, short 
Medicine", 
Hi 11 • 
discussion of spon- 
-merson 
anrj ,* 
S. r •- . ;.r , 
. :: -v 
'■’* - *. - • - 
taneous hypogly- 
cemia and diabetes 
insipidus* 
: rt- 
and Taylor. 
Discharge 
5 
Discussion of L,FE 
"Handbook 
Diets 
forms used in pres- 
of Diet 
I-9Q6 
enting discharge 
diets to the 
Therspy", 
Turner; 
,■ ■ ■ 
patients; tech- 
mimeo forms. 
, 
niques of presen- 
B"GH. 
ta.tion, use of 
visual aids in 
instruction; 
t 
assignment of 
37 ANNEX NO. 9 (CONT’D) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Discharge 
i. < 
common discharge 
C ‘v ■ V I 
Diets 
diets to indivi- 
t , > 
(contT d) 
* ) 
dual students 
- ■ ; 
• y 
j.* r n ; , r 
for pre pa ra tion 
of mock interview} 
presentation of 
mock interviews 
by individual 
students. 
♦ 
Diseases of 
2 
Definition, etiol- L 
"Textbook of 
the Blood 
ogy, path^logy 
Medicine", 
1-907 
and dietary 
treatment of perni- 
cious, secondary, 
Cecil; 
"Pssentials 
of Medicine", 
; . . 
- r r 
macrocytic and 
Emerson and 
aplastic anemias; 
Taylor; 
discussion of the 
"Diseases of 
...... . • . • 
same factors in 
the Blood 
4 . •* ? 
purpura, hemophilia. 
and .Hematol- 
leukemia and allied 
ogy", Kracke, 
■ •' 
disea ses. 
Diseases of 
4 
d.s ■ : ’ ' 
Definition, etiol- L 
"An intro- 
the Gastro- 
ogy, pathology and 
duction to 
Intestinal 
- dietary treatment 
stroenter- 
Tract 
of abnormal gas- 
ology", 
1-908 
trie conditions; 
f Iva.rez; 
of peptic and gas- 
"The Stomach 
. . r ;■ t 
trie ulcers and 
arid Duodenum", 
c*a rcinoma of the 
Eusterman 
stomach; purpose 
and Balfour; 
. *' 
of test meals; 
"Dietetics 
discussion of all 
for the Clini- 
types of consti- 
pation; discussion 
cian", Bridges; 
"Diseases of 
.L > ;:n r': 
:n,J 
of all types of 
the Diges- 
j- > . 
colitis and enter- 
tive System", 
, 
itis. 
Fortis* 
piseases of 
1 
Definition, etiol- L 
"Heart Dis- 
the Heart and 
ogy, pathology and 
ease", White; 
Arteries 
dietary treat- 
"Management 
1-909 
ment in acute car- 
diac infections, 
coronary occlusion, 
angina pectoris, 
of Cardiac 
Patients", 
Leaman; 
■ "Essentials ANNEX NO. 9 (CONT’D) 
11 SUBJECT !RD— 
-jpYT 
■ " scoIfe of type of 
! i JdhO ■ 
FILE NUMBER 
HOURS 
INSTRUCTION INSTRUCTION 
REFERENCES 
Diseases of 
• 1 
chronic heart 
of Medicine”, 
the Heart and 
disease, arter- 
Emerson and 
Arteries 
iosclercsis. 
Taylor; 
(cont* d) 
essential hy- 
"Textbook 
hrr ■' .it X *oH 
pertension. 
of Medicine", 
* ' . " -3 id 
rolRBUoe rb T-HH 
Cecil, 
y*< .(* '» 
Diseases of 
2 
Review of the L 
"Textbook of 
the Kidney 
physiology of the 
Medicine", 
and Urinary 
kidney *>nd urinary 
Cecil; 
Tract 
tract; definition. 
"Essentials 
1-910 
etiology, pathology 
of Medicine", 
and dietary treat- 
Emerson and 
• I;' : 
J 
ment of acute and 
Taylor. 
chronic nephritis 
e oi-n d 11 
♦ 
rr ' *1 : &n >m 
. • 
and nephrosis. 
HR-1 
pyeltis and other 
diseases of the 
..nioibeM 1" 
urinary tract. 
Diseases of 
1 
Definition, etiol- L 
"Diseases of 
the Liver 
ogy, pathology 
the Liver", 
and Gall 
and dietary treat- 
Lichtman; 
Bladder 
ment in hepatic 
"Clinical 
1-911 
insufficiency. 
Lectures on 
j 
I 
infectious hepa- 
Gall Bladders 
* .A UJ \ J* 
titis, cirrhosis 
and Bile Ducts", 
» SH Vi .- . ’- , 
of the liver, 
‘ eiss; "Text- 
. - 
M itrfd- C 
• ••.£{* Kn •» 
catarrhal jaun- 
bonk of Medi- 
dice, tumors, 
cine", Cecil; 
abcesses end 
"Essentials 
cysts of the 
of Medicine", 
liver, choleli- 
Emerson and 
m a 
thiasis and 
Taylor. 
, ( i. w * - • •• 4 
or* n- :*r r..T 
cholecystitis. 
• 
Examinations 
6 
Comprehensive one E 
HI previous 
1-912 
J 
hour written exam- 
references; 
L 3 ■ • - i- vi 
: r\ *t H T 
inationsto be ap- 
class notes. 
portioned .throughout 
BIG-I 
fi.in rr np. T 
the period that 
. r ■ ,-t - ‘' < 
subject matter is 
•jr-'-r/t-- " 
being presented on 
the subject of gen- 
ill : :'i 
eral medicine and 
* • -* —■ ■ '** 
.rr'v-'fi 
diet therapy. ANNEX NO. 9 (CONT’D) 
SUBJECT AND 
FILE NUMBER 
SCOPE OF TYPE OF 
HOURS INSTRUCTION INSTRUCTION REFERENCES 
Febrile 
1 Definition, etiol- 
L 
"Textbook 
Disease s 
ogy, pathology. 
of Medicine", 
1-913 
prevention and 
Cecil;"Nutri- 
d:L ■ r ’ 
dietary treatment 
tion in 
:• loxl- • ‘ ' 
of tuberculosis; 
Health °nd 
• i * • 
brief discussion 
Disea se", 
of these same 
McLester; 
-" !- • 
factors in typhoid 
"Essentials 
of Medicine", 
* ' ' 1 
and scarlet fevers. 
■ :■> 
C1 1 - l' ■ •* 
Emerson and 
, J ■’' ... i-1 . ‘1 • 
P, ’ , 1 - 
Taylor; 
;! 1 
!. . • ; ( ; ■■ ■ 
mimeo forms. 
Food 
1 Definition, etio- 
L 
"Food Allergy", 
Allergies 
logy, pathology 
Rowe; "Manage- 
1-914 
and dietary man- 
agement in food' 
allergies; discus- 
sion of skin tests; 
ment of Aller- 
gy", Smul; 
"Essentials 
of Medicine", 
discussion of elim- 
Emerson and 
• ./if 
ina'tion diets. 
Taylor; 
, ’ O.O.M 
and their proper 
"Textbook of 
i rtomtri 0 rA 
use. 
Medi cine", 
* • , • 
1-V’i ru to 
Cecil. 
• 
. go ■; .. : : . • 
Gout and 
1 Definition, classi- 
L 
"Textbook of 
Arthritis 
fication, etiology. 
• 
Medicine", 
1-915 
pathology and die- 
Cecil; 
tary treatment of 
"a rthritis 
* 
gout> and arthri- 
and Allied 
i' i 
tis; acidosis and 
Conditions", 
! - -I *• 
alkalosis. 
Comroe; 
‘ ; • r* £' , i 
... a . 
"Essentials 
* **' ■1X -■ 
h ■< ■ -■ ; r • r 1.? 
* ■ r1 Lo-jvo :■ I ■ 
of Medicine", 
Emerson end 
' i . ' y I 
... t ..4 . .. 
- 
Taylor, 
Infant and 
3 Nutritional re- 
L 
"Diseases of 
Child Diets 
quirements of 
Infants and 
1-916 
infants; artifi- 
cial methods of 
feeding; breast 
feeding versus 
bottle feeding; 
calculation of 
formulae; feeding 
of infants under 
Children", 
Nelson and 
Mitchell; 
"Textbook of 
Fediatri cs" 
Griffith and 
Mitchell; 
"Psychologic .ANNEX NO. 9 (CONT'D) 
SUBJECT AND 
. SCOPE OF TY1E OF 
FILE NUMBER 
HOURS 
INSTRUCTION INSTRUCTION RFFF.RENCES 
Infant and 
abnormal condi- 
Care During 
Child Diets 
tions such as 
Infancy and 
(cont'd) 
vomiting, colic. 
r 
Childhood", 
* K 
diarrhea, con- 
Bakwin and 
* 
stipation, mal- 
Bakwin; 
nutrition; nutri- 
"Newer Nutri- 
tional require- 
tion in 
■ 
ments of the 
Pediatric 
— ‘ • * . •. . r . 
pre-school child 
Practice", 
• • ■ 
and child of 
Ku ge Iraa s s • 
9 
% 
school age; age, 
weight and height 
tables; feeding 
. \ 
r.t rt -is ' 
bn a rfti '• 
t •’ * 
♦ 
the "problem” 
child; diseases 
of childhood# 
-its! I :jff ■ 
1 V* •' 
> • 9- 
~ 
Inge-stion 
i 
...... . , ' ■ 
Discussion of 
L,D 
"Physiological 
of Food 
artificial methods 
Basis of Medi- 
1-917 
of feeding to in- 
cine". Best 
elude gavage. 
and Taylor, 
na sal, duo de na. i. 
nutrient enema.,; 
/. f ; v. > : , 
subcutaneous and 
IT? ■ 
intravenous? f«c- 
* 
tors of food con- 
\ ■ 
sistency, caloric 
content and 
' ; • 
temperature# 
Labor*tory 
5 
Explanation *nd 
L,D 
"Laboratory 
Examinations 
demonstration of 
Methods of 
1-918 
the followings 
United State s 
basal metabolism. 
4rmy", Simmons 
,*> ■ • -ffUj 
urinalyses, blood. 
and Gentzkow# 
gastric analyses. 
v ? H 
feces; explana- 
■: ,,a 
tion of normal 
\ • I-' * 
and abnormal 
f - ' 
* h r*r ‘ 
findings# 
* 
Medical 
1 
Di scussion of 
L,C, 
IM 8-500; 
Diets, 
the liquid soft 
IE 
"Handbook of 
General 
and light diets 
Diet Therapy", 
1-919 
in detail; menus 
for each to be 
planned by the 
students. 
Turner; "Nutri- 
tion in Health 
and Disease", 
McLe ster # ANNEX NO. 9 (CONT’D) 
SUBJECT AND 
SCOIE OF TYIE OF 
FILE NUMBER 
HOURS 
INSTRUCTION INSTRUCTION REFERENCES 
P • r'< r t 
Mental Dis- 
2 
Classification of 
L 
"Psychology 
orders 
mental disorders; 
of Insanity", 
1-920 
treatment and 
Hart; "Isy- 
management aspects 
chiatric 
of pyschiatric 
patients; problems 
Nursing", 
Biddle, Bid- 
of diet in various 
die and Van 
* ■ 
types of disorders; 
problems in ad- 
ministration. 
• 
Sickel, 
Menu Flan- 
12 
■ " : r " f 
These hours are to 
L,C, 
W. 8-5UO; 
ning for 
be closely cor- 
FE 
"Nutrition in 
Special 
related with the 
Health and 
Diets 
1-921 •. 
rt T 
i 
medical lectures 
and will include 
brief review of 
Disease", 
McLester; 
"Hand book 
t 
pathologic condi- 
of Diet 
tions; discussion 
of the construc- 
tion of the 
special diets; 
assignment of 
special diet menus 
to be planned by 
the individual 
student. 
Therapy", 
Turner; 
"Diabeti c 
Care in 
Pictures", 
Rosenthal, 
Stern, 
Rosenthal; 
"Textbook 
■ \ 
_ , f -.f T 
of Medicine", 
Cecil; "Es- 
sentials of 
Medicine", 
3;•* . ' '■ i i 
, - rfr* 
* 
.. ,.r —- oN-tr <• , 
« . * 
** % • ' - . ■ ? 
T -v,; : 
I-rtn :rd ' ‘ ■ 
Emerson 
and 
Taylor; 
"Dietetics 
for the 
Clinician", 
Bridges; 
r r 
profe ssion- 
H I 
. : .. ’ ■ 
al journals. ANNEX NO. 9 (CONT'D) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCORE OP- TYTE OF 
INSTRUCTION INSTRUCTION REFERENCES 
MaInutrition 
1 
Definition, 
L 
"Dietetics 
and Obesity 
etiology, pre- 
for the 
1-922 
vention and diet- 
Clinician", 
■■ ‘ # ' »? 
ary treatment 
, 
Bridges; 
of malnutrition 
"Textbook 
and alimentary 
of Medi- 
• - i 
and constitu- 
c ine", 
tional obesity. 
Cecil; "Es- 
• 
sentials of 
:• ; •: v: •• • 
Medicine", 
■ ~ : ■; ■ 
Eme rson and 
■ JLv ' • ; f J ■ ' E; 
Taylor. 
-vf •, 
Normal 
1 
Basic factors 
L 
"Nutrition 
Nutrition 
and requirements 
and Diet 
1-923 
for optimum nu- 
in Health 
trition; con- 
and Dis- 
struction of the 
ease". 
normal diet to 
McLester; 
• »v • 
meet daily re- 
"Dietetics 
' •• - ■ " 
quirements; the 
for the • 
. : ■. ‘ ■ 
the normal diet 
Clinician", 
as it is con- ' 
Bridges; ’ 
; ■■ i r : - . 
structed for 
TM 8-500. 
V- ;v. ■ 
the hospital 
% ■ ■ ‘ ; 
patient. 
Nutrition 
1 
Discussion of the 
L 
"Dietetics 
for the 
feeding of the 
for the 
Aged 
aged; problems 
Clinician", 
1-924 . 
encountered in 
Bridges; 
administration 
"Geriatric 
of the diet. 
Medicine", 
Stieglitz; 
•* *T- ■t . .t ,r 
1/*-.“. 'J .*■ Ti *1 
"Care of the 
... 
t • ■ 
Aged", 
. t . : . ■ 
• * 
Thewlis, 
• 
Oral Condi- 
1 
Normal dental 
L 
"Oral Fatho- 
ticns and 
-■ 
structures in- 
logy", Thoma; 
Disease s 
- 
eluding chron- 
"Diseases of 
1-925 
ology of denti- 
the Mouth and 
tion; mineral 
Their Treat- 
, requirements; 
ment", Frinz 
- 
dental hygiene; 
and Green- 
oral diseases. 
baum. ANNEX NO,. 9 (CONT’D) 
SUBJECT AND 
FIIE NUMBER 
• T r *J- ■: -• ■ 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION' INSTRUCTION REFERENCES 
Physiology 
5 
Review of the 
l,d 
’’-Anatomy and 
(Review) 
physiology' of 
Physiology”, 
1-926 
- 
the digestive 
Greisheimer; 
■ ’ t 3 
tract and its 
"Physiology 
r;x ; " 
secretions; dis- 
in Health and 
- ' : : •. ‘0 
cussion of the 
Disease", 
physiology of 
lAf igger s. 
...'■ * * ■ r,■ >*) 
the blood and 
a, 
lympth circula- 
4 ; -> •- • ' *■ sJ4 -■* ; 
tory system; 
' A- ■: ' •, 
organs of res- 
r- " 
piration and 
factors affect- 
noid H> .U" 
j 
ing; excretory 
f 
L M Tt •' '/ 
■: >M bna 
organs and re- 
,, , ;.» f „ * , t 
t f • »«•< ;; ■ 
gulation of 
6S9-I 
■ f '2 {' ; • 
body tempera- 
V 
* >•: 
ture; internal 
: 
secretions* 
8 Zf iJ 
Pregnancy 
2 
Importance of 
L 
"Textbook of 
and 
diet during pre- 
Obstetrics", 
Lactation 
and post-natal 
De Lee and 
1-937 
periods; diet- 
Greenhill; 
ary procedures 
"Textbook of 
for normal preg- 
Obstetrics", 
nancy; dietary 
williams and 
■::; ;■ ” 
procedures used 
Standers; 
in abnormal con- 
"Textbook of 
ditions in 
Medicine", 
. - * ( ; (■ 
1 4 
pregnancy; 
Cecil. 
•, * , ,5* 
s> ■: s - • i i < . 
administration 
of the diet* 
t SJ X ic; 3.: 
P sycho soma- 
1 
Brief introdue- 
L 
"Emotions 
tic Medicine 
tion to psycho so- 
and Bodily 
1-928 
matics, including 
Change", 
fundamental con- 
Dunbar, 
* * •i i, ’’ ‘ ’ 
cepts, accident- 
• r 
• ‘n? . J 
proneness, gastro- 
• % •*; /- "v 
' * 2 -33 g .>;> j 
intestinal expres- 
- , O02X I 
.bna xfttif.;/ 
sions of the emo- 
3Sc-l 
tions, cardiovas- 
cular expressions 
• ■’ i r - tr: 
of emotions, arth- 
ritis, allergies, ANNEX NO. 9 ( CONT* D) 
SUBJECT AND 
FILE NUMBER HOURS 
SCOPE OF TYPE OF 
INSTRUCTION. INSTRUCTION REFERENCES 
Psycho somatic 
endocrines, emo- 
t Medicine 
tional, -precipitants 
(cont1 d) 
of death, treat- 
ment and research 
•• • sort * '1 ■ yaol .V 
methods in psycho- 
. t •‘3 3, , ' - 
soma tics* ANNEX NO. 10 
GENERAL SURGERY 
(21 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION REFERENCES 
Anesthesia 
I-1001 
1 
Discussion of L 
general, local 
and spinal anes- 
thesia; methods 
of administration; 
feeding problems 
arising from the 
administration 
of anesthesias. 
"Pre and Post 
Operative Care”, 
Mason and 
Zintel; "Physio- 
logy of Anesthe- 
sia", Beecher, 
Diagnosis and 
Freope native 
Treatment of 
Certain Abdom- 
inal Condi- 
tions 
1-1002 
1 
Discussion of the L 
diagnosis and 
preoperative treat- 
ment of appendi- 
citis, intestin- 
al obstruction, 
surgical condi- 
tions of the gall 
bladder» 
"Principles of 
Surgical Care", 
Blalock; "Text- 
book of Surgery", 
Christopher, 
'Surgical 
Conditions 
of the 
Chest 
1-1003 
1 
Discussion of L 
the anatomy of 
the chest; medi- 
cal and surgical 
treatment of 
lung abcesses; 
infections of the 
pleural cavity; 
surgical treat- 
ment of pulmon- 
ary tuberculo- 
sis. 
"Essentials of 
Medicine", 
Emerson and 
Taylor; 
"Neurosurgery 
and Thoracic 
surgery", 
Military Sur- 
gical Manuals, 
National Re- 
search Council, 
Examinations 
1-1004 
2 
Comprehensive E 
one hour writ- 
ten examinations 
to cover all sub- 
ject matter 
presented on 
general sur- 
gery. 
All previous 
reference s; 
class notes. ANNEX NO. 10 (CONT» D) 
SUBJECT AND 
sunUR OF 
TYPE 
OF 
FILE NUMBER 
HOURS INSTRUCTION INSTRUCTION REFERENCES 
■ • * -rf r-t- ; 
j ni c 
Maxillofacial 
i 
Discussion of sur- 
L 
IM 8-500; 
Cases 
gery inmaxillo** 
r 
"Manual of 
1-1005 
facia,! cases; nutri- 
Standard Trac- 
rrt ,hn; 
tional requirements; 
tice of Ilastic 
: • r - : 
feeding problems 
and maxillo- 
•. « • \,d rv c - 
and general dietary 
facial Surgery”, 
management• 
Military Sur- 
1c r> + C-■ rr; - Xnl 
gical Manuals, 
j?* r» r» an pr 
-••ii* I '' 3T9fI3V 
National Re- 
• 3 wSn>7 
search Council. 
Fema le 
i 
Anatomy and physio- 
L 
"Textbook of 
Genital 
logy of the female 
Obstetrics", 
Tra ct 
genital tract; pro- 
Greenhill and 
1-1006 
cess of reproduc- 
De Lee. 
tion; problems of 
menstruation. 
General 
i 
Discussion of gen- 
L 
"Textbook of 
Surgery 
eral pre and post 
Surgery", 
1-1007 
operative dietary 
Christopher; 
; t t 
careJ preparation 
"Fre and lost 
• , + >: 
of patiehts for 
Operative Care", 
-tiX lo 
operatibn; opera- 
Mason and ' 
Y 
tive procedures. 
Zintel;"Frin- 
f o firmi.l 
ciples of 
. I 
Freopera tive 
, 
and Fost Oper- 
f 
ative Treat- 
• 
ment". Cutting. 
;S 
i 
1 rtoi’icuo:: -1 
- run' J1 ■ 
Genito- 
i 
Discussion of the 
L 
"Clinical 
Urinary 
anatomy and phys- 
Urology", 
Tract 
iology of the 
Lowsley and 
1-1008 
genito-urinary 
Kirwin; 
tract including 
"Stone", 
:'j.0" 
the kidneys,'ure- 
J o ly • 
t"; 
tens, bladder and 
’ + r X1 5 
urethra; surgical 
1 • " 
problems and the 
C ■ 
dietary manage- 
ment of them* »NNEX NO. 10 (CrNT'D) 
-SUBJEC-T AND. • - 
score' OF. ;. . TYIE OF 
■t. ’• X? -- • • - 
FILE NUMBER . 
HOURS 
INSTRUCTION INSTRUCTION 
REFERENCES 
Gonorrhea and 
1 
Discussion of L 
’’Gonorrhea”, 
Syphilis 
the etiology, 
Pelouze; 
1-1009, 
: 
symptoms and 
”Mo de rn 
•” ■ •' . • 
treatment of 
Clinical 
• 
gonorrhea and 
Syphology”, 
•* 
syphilis'; soc- 
Stokes, 
f . / 
* i J * 
ial aspects of 
Beerm^n, 
• *' ft- ’ *4- 
1 ‘ i. J X v 
• i " .. 
venereal dis- 
eases. 
Ingr°ham. 
Hemorrhage 
1 
The causes; L 
’’Principles 
arid Shock 
methods of pre- 
of Surgical 
Care”., 
I-1010 
vention and 
treatment; of 
hemo rrha.ge 
and shock. 
Blalock; 
"Shock”, 
Moon. 
Inflamma- 
1 
Discussion of L 
"Minor 
tions. 
causes of in- 
Surgery”, 
1-1011 
flaminations; 
Christo- 
- 'IP'- 
acute and chr’on- 
pher; 
" • - : 
ic suppurative 
"Textbook 
' : : • 
lesions includ- 
of Sur- 
irig carbuncles. 
pry”, 
( V • f J 10 
■ • 
-- \ ; , > 
■ * 
furuncles, 
erysipel® s, 
paronychia s, 
lymphangitis. 
» 
Christopher 
Inflamma- 
1 
Discussion of L 
"Minor Sur- 
tions of 
hemotogenous 
gery", 
the Bone 
and non-hemo- 
Chri stopher; 
1-1012 
togenous osteo- 
"Textbook of 
; 
myelitis; diet- 
Surgery", 
♦ 
°ry management 
Christo per; 
V 
in Osteomyelitis; 
Dikin’ s so'lu- - 
tion' and its 
uses. 
"Orthopedic 
Subjects", 
Military Sur- 
gical Manuals, 
National Re- 
Search 
Council. ANNEX NO. 10 (CCNT»D) 
SUBJECT AND 
sen EE OF TYPE OF 
FILE NUMBER HOURS 
INSTRUCTION INSTRUCTION REFERENCES 
Menu Flan- 
3 
These hours are 
C,FE 
m 8-500; 
ning 
1-1013 
.'i d : ‘ 3 'trO 
* 
to be correlated 
with the sur gi c a1 
lectures ahd will 
include a brief 
review of patho- 
logic conditions} 
construction of 
surgical diet” 
menus; problems 
of administra- 
tion. 
anoh+ibnoo 
’’Nutrition 
and Diet in 
Health and 
Di sease”, 
McLester; 
"Dietetics 
for the 
Clinician", 
Bridges, 
Principles 
of Surgery 
1-1014 
1 
Discussion of the 
basic principles 
of surgery and of 
the healing of 
body tissues; 
L 
"Principles 
of Surgical 
Care", 
Blalock, 
Uomo&B 
4 " W£1 ■ ' bf " 
| 
methods of anti- 
sepsis and reasons 
for; asepsis and 
X 
■>o yvopiiic 
iio ' tZ 
bff! 
: 
• n'" 
***> 
aseptic techni- 
que. 
1: . ■ rr* -ett 
Xanide vdn. 
Septic 
Wounds £>f 
War ‘ 
1-1015 
1 
Discussion of L, 
gas gangrene,■ 
tetanus, burns, 
trench foot and 
fro st b ite; die t- 
ary management 
in severe burn 
cases. 
ni o *o yv -t >}■ 
"Principles *r 
and Practice 
of Far Sur- 
gery", Trueta, 
Surgical 
1 
Discussion of sur- 
L,C, 
TM 8-500; 
Diets 
(General) 
1-1016 
gical liquid, 
semi-soft, soft 
and light diets; 
routine post- - 
operative surgi- 
cal diets; assign- 
ment of special 
diet menus to be 
planned by indivi- 
dual students. 
FE 
"Nutrition 
and Diet in 
Health and 
Diseases", 
McLester, ANNEX NO. 10 {CONT’D) 
SUBJECT AND 
scope’of type 
OF . 
FILE NUMBER 
HOURS 
INSTRUCTION INSTRUCTION RE FT FENCES 
' • 
Surgical 
* r 
1 
Discussion of L, 
"Textbook of 
Conditions 
hypothyroidism 
Surgery",. 
of Breast 
and hyperthy- 
Christopher. 
and 
roidism with 
Thy.ro id 
emphasis on 
1-1017. 
nutritional re- 
quirements and 
dietary manage- 
«3 
ment pre and 
post operative-, 
ly; abnormal 
conditions of 
the breastj 
H „ . * jT*X ' . 
r ,v. , • 
radiation sick- 
ness and dietary 
» f .. T 
* . i 0 w x , 
mana geraent• 
;:••• - I :f fl.c J 
Discussion of L, 
Surgery of 
1 
"The Stomach 
the Stomach 
dietary preoper- 
and Duodenum", 
and 
ative care in 
Eusteman and 
Ga.stro- 
surgery of the 
Balfour; 
intestinal 
stomach and gas- 
"An introduc- 
Tract 
tro-intestinal 
tion to Gas- . 
I.-1018 • 
tv 
tract; colos- 
t ro e n te r o lo gy ", 
tomies, anasto- 
Alvnreg* 
moses., etc, .in- 
* • 
eluding explana- 
tion of surgical 
procedures and 
feeding problems; 
postoperative . 
dietary care in 
.. 
* . V • '> > " 
* ♦ 
all oases of 
surgery, of the. ; 
I BO if,' Vc 
f • 
stomach and gas- 
• {X *1 
hr* - ri + ;• 
trointestinal 
' v f | 
**.f ... , 
tract* - ANNEX NO. 11 
NUTRITION EDUCA TION •' ND IE3 CHING METHODS 
(16 Hours) 
SUBJECT 'ND 
SCOPE OF 
TYPE 
.OF 
FILE 'NUMBER HOURS 
INSTRUCTION. IN 
STRUCT.ION. REFERENCES 
Nutrition 2 
... 
Principles of 
L, C- 
i "Class In- 
Education' 
good teaching; 
:‘-.i lo 
struction 
and Teach- 
techniques for 
for Student 
ing Methods 
teaching student 
nurses; presen- 
tation of sub- 
ject matter; 
vr ,*. v 
Die titia ns". 
for‘Student 
Nurses* : 
noli 
American 
Dieteti c 
1-1101 
' ssociation; 
development of 
u m j 
"Manual for 
the lesson plan; 
¥ 
Teaching 
err * 
assignment of 
teaching pro- 
blem. 
• V ' 
. f I n 
Nutrition 
and Dietetics 
- i y.. i 
to Student 
•f * f A ' V .1 U 1 
•. .***•. 
u.•? tji.t lit 
r ‘ 1 
Nurses”, 
t 
. '• - \ 
V U x' V • ‘ i , 
I 
American‘ 
v ■' . ' 
.. ..t: 
TT 
h . ‘ ■ aj. 
a ssocie tion. 
; i i r- a rI s. v 
■ *■; i • I; 
* 
*-• • • 
Application 12 
. 
Observing, es- 
PE, 
All previous 
of leeching 
sisting rnd 
mV-. 
reference s. 
Techniques# 
teaching.student 
1-1102 
nurses at an 
« • 
affilate hospi- 
• i. •, 
tal in lecture 
* . - * f 
and laboratory 
♦ * 
# * * 
period. 
Use of . 1 
Discussion of 
L,D 
Mimeo forms; 
Training 
different types 
"The Prepare- 
and Visual 
of training 
tion and Use of 
A ids 
and visual aids 
Visual 'ids", 
1-1103 
and how used 
most effective- 
ly* 
Haas and 
Packer. 
Teaching 1 
Discussion of 
L, 
"Class Instruc- 
Methods for 
teaching meth- 
tion for Stu- 
Other Groups 
ods for other 
dent Dieti- 
1-1104 
professional 
groups, for 
patients and 
for the 
layman. 
tians", 
.American 
Dietetic 
a ssociation# nmex no. 12 
NUTRITION IN PUBLIC HEALTH AND 
PREVENTIVE MEDICINE 
(2 Hours) 
SUBJECT AND 
FILE NUMBER HOURS 
SCOPE: OF TYPE OF 
•INSTRUCTION INSTRUCTION REFERENCES 
Nutrition in 1 
Review of the place L 
Nutrition 
Public Health 
of Nutrition in 
Survey 
1-1201 
lublic health; re- 
Issue, Florida 
view of evidence 
Health Notes, 
-* t 
of need for nutri- 
July 1947. 
tion in public' 
i '£,*>' ’ •-> 
health; approach to 
r,. - T 
1 ” i'U : 
- i f ■ 
the nutrition pro- 
blem. 
■ ■ • 
Nutrition 1 
•* -1 (1t ... 
Discussion of the L 
The Bulletin 
in proven- 
field of preven- 
US AMD, Feb 
tive Medicine 
tive medicine and 
1947, "Further 
1-1202 
part played by 
Progress in 
r' if’* 
various personnel 
Food Research”; 
• n •' t .* 
in the Army and 
The Bulletin, 
in civilian life; 
USAMD, Sep. 
‘ rr * I i 
part played by 
1946, "Quart- 
. ■ ' 7 '■ • 
the dietitian 
emaster Of- 
in nutrition in 
public health 
and preventive 
ficers Train 
in Fbod Re- 
search”; The ’*■ 
medicine * 
• * • o -i n ~ -i 
Bulletin, USAMD, 
Jan 1947,"Food 
Research Pro- 
gram". ANNEX NO* 13 
SOCIAL SERVICE 
(3 hours) 
SUBJECT *ND. 
FILE NUMBER. - 
SCOPE OF TYPE OF - 
HOURS . INSTRUCTION . .INSTRUCTION .REFERENCES 
Social 
Service, in 
the Hospi- 
tal* 
1-1301 
1 History and devel- 
' o pme n t o f me di c al 
social work; role 
of the social’ ser- 
vice worker in the 
Military and civil- 
ian hospital; ser- 
vices 
to pptients for 
diversion, rehab- 
ilitation and 
planning for post 
discharge care. 
L 
"Social 
Component 
in Medical 
Care", 
Bartlett, 
Special Case 
Work Problems 
1-1302 
1 * Rble of the Social 
worker on the 
neuro p sychi a t ri c, 
orthopedic and 
surgical wards* 
L 
"Some As- 
pects of 
Social Case 
Pork in a 
Medical 
Setting", 
Thornton 
and 
Knauth. 
'Social Case 
Work 
1-1303 
1 Orientation on 
the taking of a 
case history;' 
approach to the 
patient; techni- 
ques of elicit- 
ing' information 
pnd the follow- 
up; assignment 
of a case history 
with a social 
problem to be' 
accomplished by 
each student in 
cooperation with 
the * so c i a 1 wo r k- 
er • 
L, 
PE 
Selected 
Social C* sc 
Historic s. ■ANNEX NO. 14 
CURRENT TOPICS 
(30 Hours) 
SUBJECT AND 
FILE NUMBER 
SCOFF OF TYPE OF 
HOURS INSTRUCTION INSTRUCTION 
REFERENCES 
Orientation 
to Current 
Topic s 
1-1401 
1 
Discussion of 
sources of mater- 
ial for presenta- 
tion of current 
topic reports 
by individual 
students; assign- 
ment of group 
leaders; dis- 
cussion of method 
to be followed 
in class pres- 
entation of re- 
ports; visit to 
medical library. 
c. 
D 
Cur rent 
profession- 
al publica- 
tions, 
scientific 
and trade 
journals. 
.Anemia s 
1-1402 
1 
Individual reports 
on current arti- 
cles concerning 
the anemias; group 
discussion. 
C 
All prev- 
ious 
reference s 
Constipa- 
tion and 
Colitis 
1-1403 
1 
Individual reports 
on current articles 
concerning consti- 
pation and coli- 
tis; group discus- 
sion. 
C 
.All prev- 
ious 
reference s 
Diabetes 
1-1404 
1 
Individual reports 
on current articles 
concerning diabetes 
in adults; group 
discussion. 
C 
All prev- 
ious re- 
ference s 
Diabete s 
1-1405 
1 
Individual reports 
on current articles 
concerning diabetes 
in children; group 
di scussion. 
c 
All prev- 
ious re- 
ference s 
Diseases of 
the Gastro- 
intestinal 
Tract 
1-1406 
1 
Individual reports 
on current articles 
concerning condi- 
tions and diseases 
of the gastrointes- 
tinal tract; group 
discussion. 
c 
All prev- 
ious re- 
ference s. ANNEX NO 14 (CONT'D) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF • 
INSTRUCTION INSTRUCTION 
REFERENCES 
Diseases of 
the Heart 
1-1407 
1 
Individual re- 
ports on current 
articles concern- 
ing diseases of 
the heart; group 
discussion. 
c 
All prev- 
ious re- 
ferences# 
Diseases of 
the Liver and 
Gall Bladder 
1-1408 • 
1 
Individual re- 
ports on condi- 
tions and dis- 
eases of the liver 
and gall bladder; 
group discussion. 
C 
ftll prev- 
ious re- 
ferences. 
Food 
Allergy 
1-1409 
1 
Individual reports 
on food allergies; 
group discussion. 
c 
All prev- 
ious re- 
fe re nee s. 
Food Tech- 
nology 
1-1410 
1 • 
Individual reports 
on the subject 
of food technolo- 
gy; group dis- 
cussion. 
c 
A11 prev- 
ious re- 
* 
ference s. 
Infant and 
Child Feed- 
ing. 
1-1411 
1 
Individual reports 
on problems of 
infant and child 
feeding; group 
discussion. 
c 
All prev- 
ious re- 
ferences. 
•Malnutri- 
tion. 
1-1412 
1 
Individual - reports 
'on malnutrition; 
group discussion. 
c 
All prev- 
ious re- 
ference s • 
Minerals 
1-1413 
1 
Individual reports 
on minerals; 
group discussion. 
c 
All prev- 
ious re- 
ferences 
Nephritis and 
Nephrosi s 
1-1414 
1 
* 
Individual reports 
on nephritis and 
nephrosis; group 
discuss ion# 
c 
All prev- 
ious re- 
ferences 
Obesity 
1-1415 
1 
Individual reports 
oh obesity; group 
discussion. 
c 
A 11 prev- 
ious re- 
ferences ANNEX NO 14 (CONT’D) 
SUBJECT AND 
FILE NUMBER 
HOURS 
SCOPE OF TYTE OF 
INSTRUCTION INSTRUCTION' 
REFERENCES 
Progress in 
Nutrition 
1-1416 
2 
Individual reports 
on current trends 
in nutrition; to be 
given at beginning 
and at end of this 
section; group dis- 
cussion. 
C 
&11 prev- 
ious re- 
ferences. 
Public 
Health 
1-1417 
1 
Individual reports 
on public health 
problems and cur- 
rent activity in 
this live; group 
discussion* 
C 
All prev- 
ious re- 
ference s 
Teaching 
Me tho d s 
1-1418 
1 
Individual reports 
on teaching methods 
employed in teach- 
ing nutrition to 
student nurses and 
patients; group 
discussion. 
C 
All prev- 
ious re- 
ference s 
Vitamins 
I- 5-43:19 
2 
Individual reports 
on the various 
vitamins and cur- 
rent trends; group 
di scussion. 
C 
All prev- 
ious re- 
ference s. 
Administration 
of the Dietetic 
Depa rtment 
1-1420 
1 
Individual reports 
on the latest in 
the administration 
of the dietetic de- 
partment; group 
discussion. 
C 
A. 11 prev- 
ious re- 
ferences . 
Building and 
Maintenance 
1-1421 
1 
Individual reports 
on problems of 
building and main- 
tenance of property; 
group discussion. 
c 
All p rev- 
ious re- 
ferences. 
Equipment 
1-1422 
2 
Individual reports 
on the latest de- 
velopments of all 
types of equipment; 
group discussion. 
c 
A11 prev- 
ious re- 
ference s ANNEX NO. .14' (,CO!IT» D) 
SUBJFC-T -5ND - 
FILE-TOIBER-" ' 
SCOPE- GF- 'TYPE- CF 
HOURS' ’ INSTRUCTION-- “INSTRUCTION' 
RFFF FENCES 
Food Conser- 
vation, 
1-1423 ■ 
1 # Individual.reports 
on current factors 
. in food conserva- 
tion; group dis- 
cussion. 
C 
Ml prev- 
ious re- 
ferences. 
Food pro- 
curement 
I-\424- 
1 Individual reports 
on problems of 
buying and market- 
ing; group dis- 
cussion. 
c 
All prev- 
ious re- 
ferences. 
Institution- 
el Feeding 
1-1425 
1 Individual reports 
on problems con- 
nected with food 
service in institu- 
. tions; group dis- 
> cussion. 
c 
All prev- 
ious re- 
ferences. 
Legislation 
Pertinent to 
the Field 
1-1426 
1 .Individual reports 
, on current legisla- 
tion either in ef- * 
feet or in process 
of. passage; group 
_ discussion,. 
c 
* 11 prev- 
ious re- 
ferences 
Sanitetion 
1-1427 
1 Individual reports 
on sanitation in 
, the food service 
t unit;:group dis- 
cussion. 
€ 
All prev- 
ious re- 
ferences ANNEX NO. 15 
ADMINISTRATION OF a large MESS 
(8 Weeks, 384 Hours) 
SUBJECT JND 
FILE NUMBER HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Administration 192 
Practice in the 
C, PE 
All pre v- 
of a Large 
requisitioning. 
ious re- 
Me ss 
receiving and 
ferences 
1-1501 
storage of food; 
preparation of 
the Cook’s “'ork 
Sheet; instruc- 
tion of cooks; 
supervision 
of preparation 
of food; super- 
vision- of officer, 
patients and 
employees cafe- 
teria service 
and service of 
food to ortho- 
pedic patients; 
personnel record 
sheets and head 
li sted 
under aca- 
demic sub- 
jects re- 
lating to 
these activi- 
ties* 
count reports; 
time-off sched- 
ules; confer- 
ences with staff 
dietitian on 
problems of food 
admini str*5 tion; 
sanitation of 
the mess; care 
and operation of 
heavy equipment* 
Centralized 192 
I Panning of the 
C, PE 
a 11 prev- 
Administrative 
Master Menu for 
ious re- 
Contro1 
1-1502 
four weeks; pre- 
paration of daily 
menus for house 
diets from Master 
Menu; preparation 
of instruction 
sheet; estimation 
of future requisi- 
tions; consolida- 
tion of orders 
from individual 
messes; placing of 
orders; trips to 
ference s *NNEX NO. 15 (CONT’D) 
SUBJECT AND 
FILE NUMBER HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION REFERENCES 
Centralized 
market for the 
Admini strp tive 
purpose of getting 
Control 
bids on fresh pro- 
(cont* d) 
duce »nd making 
purchases; cal- 
culation of the 
daily food cost 
for a month; per- 
sonnel records* *NNF;X NO, 16 
■4IU-INJS.TR?,TIONr0(F.4 SMALL 
•' ' ME'SS 
(8 Weeks, 384 Hours) 
■‘subject mr. : - 
FILE OTHER *'• ‘ HOURS 
... SCOFF "OF ; ■ ; TYPE OF- 
INSTRUCTION INSTRUCTION 
REFERENCES 
. *■***. m .. +* ... .-•* -t. 
\ 'y * 
flLdministration 192 
Frectice in re- C,FE 
All prev- 
of a Small Mess 
quisitioning, re- 
‘ious re- • “ 
1-1601 
ceiving and 'storing 
ferences 
ef food in a small 
listed' 
mess; supervision 
under aca- 
of food service to 
demic sub- 
the wa rd s and on 
jects 
the Cafeteria line; 
relating 
supervision ‘of 
to these 
■food preparation; 
preparation of the 
Cook’s Y/ork Sheet; 
instruction of per- 
sonnel; personnel 
records and time- 
off schedules; 
supervision of 
irasss sanitation; 
conferences with 
staff dietitian 
on problems of food 
administration; 
floor plan of mess, 
tracing route of 
food from prepara- 
tion to service, 
to be accomplished 
while on this 
assignment. 
activities. 
Supervision 192 
Student is given com - C, 
.ftll prev- 
of a Snail 
plete responsibility IE 
ious re- 
Mess 
for the administra- 
fe rence s 
1-1602 
tion of a small mess 
with only occasional 
inspection by a 
dietitian; scope of 
duties and responsi- 
bilities cover those 
listed under admin- 
istration of large 
and small messes; six 
new recipes are to be 
standardized. 
60 ANNEX NO. 17 
SPECIAL DIET POOD PREP RATION 
(4 TiTeeks, 192 Hours) 
SUBJECT AND , 
FILE NUMBER 
HOURS 
SCOPE OF TYIE OF 
INSTRUCTION INSTRUCTION 
.REFERENCES 
.Special 
Diet 
.192 
....Practice in plan- >C,EE 
11 .prev- 
Kitchen 
1-1701 
« 
ning. a large 
ypriety of spec- 
ial diet menus; 
calculation of 
diabetic diets; 
observation and 
ious re- 
ference s 
listed ; 
under aca- 
demic sub- 
jects re- 
practice in in- 
la ting to 
structing dia- 
betic classes 
twice .weekly; 
requisitioning, 
receiving and 
storing of food; 
supervision of 
preparation of 
. food for special 
diets; supervision 
of special diet 
• food service to 
the. wa rd s and 
on the special 
diet cafeteria 
line; instruc- 
tion of patients; 
four special diet 
, -recipes are.to 
standardized 
• ’ * 
while on this 
a ssignment. 
these 
activities* AMEX NO. 18 
HOSPITAL COST ACCOUNTING 
(1 Week, 48 Hours) 
SUBJECT AND 
FILE NUMBER 
HOURS - 
SCORE OF TYIE OF 
INSTRUCTION INSTRUCTION REFERENCES 
Hospital 
48 
Regulations per- C,PE 
T/D AGO Form 
Cost 
taining to the 
8-106; 
Accounting 
Hospital Fund; 
IM 8-262, 
1-1801 
sources of income 
and expense; source 
of entries of 
following Regis- 
ters and how made: 
Chap VII; 
all other 
references 
listed 
under 
Accounts Receiv- 
academic 
able. Cash Re- 
ceipts, Accounts 
Payable and Cash 
Disbursements; 
Accounts con- 
tained in the 
General Ledger, 
sources of post- 
ing; balancing 
of the General 
Ledger; Hospital 
Fund Financial 
Statement of In- 
come and Expense; 
Statement of 
Liabilities, 
Assets and Net 
Working Capital; 
Statement of 
Miscellaneous 
Subsistence Ac- 
count; Statement 
of Welfare Expense; 
transmittal of 
Excess Yorking 
Capital; student 
to complete one 
month's sample 
record of daily 
gain and loss from 
sub si stence• 
subjects 
relating 
to these 
activities. ■VNNEX NO. 19 
STO RE ROOT M' NACEMENT 
(1 Week, 48 Hours) 
SUBJECT ND 
file number 
SCOPE OF TYPE OF 
HOURS INSTRUCTION INSTRUCTION REFERENCES 
Sto re room 
48 Observation and C,PE 
'll prev- 
Mana ge merit 
practice in the 
ious re- 
1-1901 
preparation, pric- 
ferences 
ing and placing of 
listed 
orders; checking 
under aca- 
and inspecting 
demic 
* 
perishable items 
subjects 
when delivered; 
relating 
proper storage of 
to the se 
perishable and non- 
perishable items; 
stock control 
and the perpetual 
inventory card; 
checking of in- 
voices and bills; 
preparation of bid 
lists; obtaining 
of bids on perish- 
able items; pre- 
paration of the 
Commissary order; 
administration of 
combined central 
storeroom, meat- 
cutting and pastry 
activitie s. 
shops; preparation 
of low cost menus 
for one month 
while on this 
a ssignment• ANNEX NO. 20 
ENLISTED. EaRD FOOD SERVICE 
' (1.6’Weeks; '768 Hours) 
"subject ".AND' 
FILE NUMBER HOURS 
■ ■ ” SCO IE OF TYPE OF- - 
INSTRUCTION INSTRUCTION 
REFERENCES 
Medical Yard . 192 
Practice in menu 
C, EE ‘ 
All previous 
Food Service! ’ 
planning for 
reference s 
Ga s'trointes- 
gas tro inf e s ti na1 
* 
listed under 
final 
• case's and‘the 
academic 
1-2001 
supervision of 
subjects re- 
tray service to 
lating to 
these patients; 
these activi- 
• 
supervision of 
administration 
of the ward 
serving kitchen 
and its sanita- 
tion; instruction 
of patients; ward 
rounds; confer- 
ences with staff 
dietitians on 
problems of ward 
foo d se rvi ce; one 
case history 
study to be ac- 
complished while 
on this assign- 
ment. 
ties. 
Medical 192 
Practice in the 
C,FE 
All previous 
Yard Food 
Service 
Diabetic 
and 
Allergy 
1-2002 
calculation of 
diabetic diets 
and the planning 
of menus for 
patients with 
food allergies; 
supervision of 
tray service; 
supervision of 
the administra- 
tion of the ward 
serving kitchen 
and its sanita- 
tion; instruction 
of patients; con- 
ferences with 
staff dietitians 
on problems of 
food service; 
ward rounds. 
references AjNEXHD'. 20 (CONT’D) 
SUBJECT Vnd 
FILE. NUMBER 
SCOIE OF TYPE OF 
HOURS INSTRUCTION INSTRUCTION REFERENCES 
Surgical bard* 
d.92 Practice in menu C,PE » Ml prev- 
Food Service 
. .. planning for 
ious re- 
1-2003 
diets found on 
ferences 
o r .v;- ' 
clean :and septic 
rr r<? ~ r 
X ' • J* ■ 
. • Cft ft 
• surgical wards; 
supervision of 
. . 
tray service; 
■; '■ : • t ? 0 1 
supervision of 
the administra- 
tion of the ward 
serving kitchen 
and its sanita- 
tion; conferen- 
ces with the 
j staff dietitian 
on problems of 
food service; 
r ■ ■ v ; t * HI 
>1 
instruction of 
bo.- X or ■!i 
patients; ward 
-abi .'o % boo'H 
rounds; one case 
■teoxllO 
history is to 
be accomplished 
while on this 
: '-ssignment. 
noli a.: riinib add Yo 
SOIS-I 
Orthopedic 
192 Practice in menu C, 
PE All prev- 
Se rvi ce 
planning for 
ious re- 
1-2004 
patients on an 
■ orthopedic ward; 
supervision of 
tray service; 
supervision of the 
ference s. 
administration of 
the ward serving 
kitchen; ward 
rounds; instruc- 
tion of patients; 
conferences with 
staff dietitian 
on problems of 
food service. •annex:'NO. 21 
OFFICER a".*RD FOOD SERVICE 
(4 l eeks, 192 Hours) 
SUBJECT AND 
FILE NUMBER HOURS 
SCO IE OF TYPE OF 
INSTRUCTION INSTRUCTION REFERENCES 
Medical Lard *• 96 
Practice in the v-' C,FE 
*11 previous 
Food Service- 
planning of menus 
reference s 
Officer 
for‘officer 
listed under 
1-2101 
patient diets and 
academic 
the supervision of 
tr«y service to 
:these patients; 
subjects re- 
lating to 
these 
- 
supervision of the 
administration of 
the ward serving 
kitchen and its 
sanitation; confer- 
ences with staff 
dietitian on prob- 
lems of food service; 
ward rounds. 
activities. 
• 
Surgical Uard 96 
Practice in the C,FE 
All previous 
Food Service- 
Officer 
1-2102 
planning of menus 
for officer patient 
diets and the super- 
vision of tray ser- 
vice to these 
patients; supervision 
of the administration 
reference s 
v> 
of the ward servihg 
5id I/'. V'tlO 
- 'M ■ 
kitchen; conferences 
with staff dietitian 
on problems of food 
service; ward 
rounds# 
S> *** NO. 22 
OBSTETRICAL SERVICE *ND FORMULAE 
(4 reeks, 192 Hours) 
SUBJECT * ND 
FILE NUMBER 
SCO IE OF TYPE OF 
HOURS INSTRUCTION INSTRUCTION 
■ . 
REFERENCES 
Obstetrical 
192 Practice in the C,PE 
All previous 
Service and 
planning of menus 
references 
Formulae 
and the service 
listed under 
1-2201 
of food on an 
academic 
♦ s < 
obstetrical ward; 
subjects 
daily preparation 
relating to 
•of a variety of 
the se 
baby formulae in 
activities• 
accordance with 
Ifiv i -o • 
sterile techni- 
que; supervision 
of the administra- 
tion of ward serv- 
ing kitchen and 
its sanitation; 
conferences with 
staff dietitians 
on problems of 
food service and 
the preparation 
of formulae; ward 
rounds; nutrition- 
* al evaluation of 
■ three baby form- 
ulae are to be 
accomplished while 
on this assign- 
ment. ANNEX-NO. 23 
IEDIC TRIG SERVICE 
(2 '..eeks, 96 Hours) 
SUBJECT AND 
FILE NUMBER 
SCOFF OF TYPE OF 
HOURS INSTRUCTION INSTRUCTION REFERENCES 
. '.V . v 
pediatric 
96 Practice in C, FE 
All prev- 
Wa rd 
adapting, the 
iou-s re- 
1-2301 
general menu 
ferences 
: - / r 
to meet the needs 
listed. 
:■ - > t* . 
of young children; 
under 
, | : 
supervision of 
academic 
; 
food service; 
subjects 
, : ■ f : -■' :; 
supervision-of 
administration 
of ward serving 
kitchen and its 
sanitation; 
teaching of 
desirable food 
habits; nutri- 
tional evalua- 
tion of child’s 
menu for one 
week, is to be 
accomplished 
on this assign* 
rnent;. this 
assignment actual* 
ly extends an ad- 
ditional 48 hours 
since it combines 
m th the pedia- 
tric out-patient 
clinic assignment 
to make 144-hours* 
relating 
to these 
activities* 
. 
'»•; ••V • " ■ : v* ANNE X NO. 24 
OUT FA TIENT CLINICS 
(2 Greeks, 96 Hours) 
SUBJECT >ND 
FILE NUMBER 
HOURS 
SCOPE OF TYPE OF 
INSTRUCTION INSTRUCTION 
REFERENCES 
Out-Fatient 
48 
Observation and C,FE 
All prev- 
Clinic- 
practice in 
ious re- 
idult 
teaching patients 
ferences 
1-2401 
referred to the 
dietitian in out- 
patient clinic 
for dietary 
instructions. 
listed 
under 
academic 
subjects 
relating to 
the se 
a ctivities. 
Out-Fa tient 
48 
Observation and C,FE 
All prev- 
Clinic- 
practice in 
ious re- 
Pediatric 
teaching parents 
ference s. 
1-2402 
and children re- 
ferred to the 
dietitian in 
the out-patient 
clinic for dietary 
instruction. 
69