br’s Dietetic Guide 
To accompany 
PATTER'S 
PRACTICAL DIETETICS 
Given gratis with each copy 
of Pattee s Practical Dietetics. 
Not Sold Separately 
A. F. PATTEE : : Publisher 
Mount Vernon, New York 
Printed in U. S. A. 
1921 Teacher’s Dietetic Guide 
CONTAINING 
STATE BOARD REQUIREMENTS IN 
DIETETICS 
AND 
STATE BOARD EXAMINATION 
QUESTIONS 
Given Gratis with each copy 
of Pat tee's Practical Dietetics. 
Not sold separately 
A. F. PATTEE, Publisher 
Mount Vernon, N. Y. 
1923 
All rights reserved Copyright, 1918, 1920, 1923 
By Alida Frances Pattee TEACHER’S DIETETIC GUIDE 
In response to many requests from Superintendents of 
Training Schools and Dietitians, I have issued “TEACHER’S 
DIETETIC GUIDE” containing the Dietetic Standard Cur- 
riculum for Schools of Nursing prepared by the NATIONAL 
LEAGUE OF NURSING EDUCATION and the AMERI- 
CAN DIETETIC ASSOCIATION. 
“Teacher’s Dietetic Guide” also outlines the dietetic re- 
quirements of the various STATE BOARDS of EXAMIN- 
ERS of NURSES together with their State Examination 
questions. 
The arrangement of Pattee’s “PRACTICAL DIETET- 
ICS” has been made to correspond with and meet these 
requirements, so that the book can be readily used in con- 
nection with these outlines. 
These outlines arranged by the above authorities will prove 
of valuable assistance to the Superintendent and Dietitian 
in arranging the course of study in dietetics for the nurse, 
and will also prove helpful to the nurse in preparing for the 
State Examinations. 
“Teacher’s Dietetic Guide” is given free with every copy 
of Pattee’s Practical Dietetics and if not received when Prac- 
tical Dietetics (14th Ed.) is purchased notify the book- 
dealer who filled your order and he will furnish a copy 
gratis. 2 
DIETETICS 
COURSES OF STUDY IN DIETETICS ARRANGED BY VARIOUS 
ASSOCIATIONS AND STATE BOARDS OF 
EXAMINERS OF NURSES 
NATIONAL LEAGUE OF NURSING EDUCATION 
STANDARD CURRICULUM FOR SCHOOLS OF NURSING 
Prepared by the Committee of Education 
of THE 
NATIONAL LEAGUE OF NURSING EDUCATION 
1915-1918 
“This book will be sent on receipt of $1.50. Address Miss I. M. 
Stewart, Teachers College, Columbia University, N. Y.” Check should 
be made out to The National League of Nursing Education. (With 
permission the following pages are quoted from above book: Pages 
53, 54, 55 and 56.) 
HOUSEHOLD SCIENCE 
Nutrition and Cookery 
time: 40 hours, given in 20 two-hour periods, each period to 
include class, demonstration and laboratory wTork. Class to 
be conducted by a trained dietitian. Course to be given in 
the first term of the Preparatory Year. 
OBJECTS OF COURSE 
1. To give pupils a good fundamental understanding of 
the principles and methods of simple cookery for well and 
sick people. 
2. To make them familiar with the nutritive values of 
foods, and help them to arrange a balanced dietary for well 
people or convalescents according to the demands of age, 
physical activity, climate, etc. 
3. To help them to understand and administer the ordi- 
nary hospital diets. (Dietary treatment of particular dis- 
eases to come later.) 
OUTLINE OF CLASSES 
I. (Class) Introduction 
Definition of food. Chemical composition of the body and 
of food. Classification of foods, according to sources (ani- 
mal, vegetable, and mineral) and according to chemical NATIONAL LEAGUE REQUIREMENTS 
3 
composition (proteins, carbohydrates, fats, mineral salts and 
water). Function of each of these in the body. 
See Pattee’s Practical Dietetics, page 1 to 27. 
(Laboratory) The diet kitchen and its equipment. Care 
of utensils and apparatus, sinks, refrigerators, etc. Study 
of stoves and fuels. Uses of each kind. 
See Pattee’s Practical Dietetics, page 86, 87. 
II. (Class) Digestion 
Review of the digestive system, and processes of digestion, 
absorption, assimilation, excretion and metabolism. Effect of 
methods of cooking and preservation of food on digestion. 
See Pattee’s Practical Dietetics, page 28 to 46; 84, 330, 
331. 
(Laboratory) Temperatures and methods of cooking and 
their effect on food stuffs (baking, boiling, broiling, frying, 
etc.). Handling of utensils — measuring and weighing. 
See Pattee’s Practical Dietetics, page 83 to 88; 98 to 106. 
III. (Class) Fuel Values in Foods 
Basis of measurement of fuel values. The body require- 
ment in health according to variation of sex, age, weight, 
activity, climate, etc. General variation in illness. How to 
compute the caloric value of different kinds of foods. 
See Pattee’s Practical Dietetics, page 47 to 57. 
(Laboratory) Practice in measuring out 100-calorie por- 
tions of common carbohydrates, sugars, fats and proteins. 
(Metric system.) 
See Pattee’s Practical Dietetics, 101 to 104. 
IV. (Class) Building Materials in Foods 
Basis of measurement of protein in foods. The body re- 
quirement of protein according to sex, age, weight, activity, 
etc. Variations in illness. How to compute the protein con- 
tent of common foods. Comparison of digestibility and costs. 
Body requirement in mineral salts and water. 
See Pattee’s Practical Dietetics, 47 to 57. 
(Laboratory) Practice in weighing and computing protein 
content of foods, also mineral salts and water. 
V. (Class) Preparation and Serving of Foods 
General principles in the feeding of sick people. Selection 
of food, preservation and handling, consideration of taste, 
variety, digestibility, appearance, nutritive value and econ- 
omy. Table and tray equipment for serving food — dishes, 
linen, silver, decorations, etc. Principles of tray service. 
The convalescent table. 
See Pattee’s Practical Dietetics, page 329 to 334; 89 to 
97. 4 
DIETETICS 
(Laboratory) Practice in setting table and tray for 
breakfast, dinner, luncheon, and light diet. 
VI. (Class) Beverages 
Place of water and beverages in the dietary. Sources, 
varieties, composition and preparation of stimulating and 
acid beverages. Mineral waters — uses, kinds and methods 
of serving. 
See Pattee’s Practical Dietetics, page 19, 20; 297 to 325. 
(Laboratory) Practice in preparing and serving tea, cof- 
fee, cocoa, fruit drinks, wines and mineral waters. 
VII. (Class) Cereals, Gruels and Starchy Drinks 
Composition and food value of common cereal foods. Cook- 
ery of starches, especially breakfast cereals and gruels, with 
special reference to digestibility. 
See Pattee’s Practical Dietetics, page 194 to 205; 311 to 
314. 
(Laboratory) Various preparations of oatmeal, wheat, 
hominy, rice, barley, etc. Starchy beverages. 
VIII. (Class) Vegetables 
Composition and food value of common legumes, roots and 
green vegetables. Selection, preparation and cooking. 
See Pattee’s Practical Dietetics, page 229 to 238. 
(Laboratory) Practice in preparation of potatoes, spin- 
ach, beans, cauliflower, celery, etc. 
IX. (Class) Fruits and Sugars 
Composition, sources, kinds and food value of common 
fruits and sugars. Selection, preparation and cooking. 
See Pattee’s Practical Dietetics, page 245 to 250; 6 to 8. 
(Laboratory) Preparation of common fresh, dried and 
canned fruits. 
X. (Class) Fats and Oils — Salads 
Place of fats in the dietary. Comparison of animal and 
vegetable fats. Use of fats in cooking. Food value of nuts. 
Varieties of salads and salad dressings. 
See Pattee’s Practical Dietetics, page 11 to 14; 240 to 245. 
(Laboratory) Practice in making fruit and vegetable 
salads and salad dressings. 
XI. (Class) Protein Foods — Milk 
Milk as a food. Its production and handling. Principles 
observed in the cooking of milk. Combinations of milk with 
cereals and vegetables. Forms of serving raw milk. Prin- 
ciples of pasteurization. 
See Pattee’s Dietetics, page 14 to 17; 165 to 
191. NATIONAL LEAGUE REQUIREMENTS 
5 
(Laboratory) Preparation of milk soups, milk gruels, 
milk shakes, milk punches. Pasteurized milk. 
XII. (Class) Special Milk Products 
Source and food value of cream, butter, cheese, curds and 
whey. Composition and preparation of milk powder, con- 
densed milk, malted and peptonized milk. Lactic acid prep- 
arations. 
See Pattee’s Practical Dietetics, page 171 to 175. 
(Laboratory) Preparation of junket, cottage cheese, 
whey, peptonized milk, kumyss and buttermilk. 
XIII. (Class) Eggs 
Composition, food value and digestibility of eggs. Tests 
for freshness. Effects of temperature. Combinations of eggs 
with milk, cereals, fruit juices, etc. 
See Pattee’s Practical Dietetics, page 157 to 165; 255 to 
261; 305 to 311. 
(Laboratory) Preparation of baked, boiled, scrambled and 
poached eggs, omelet, custards, egg-nogs, and albumen 
water. 
XIV and XV. (Class) Meats and Poultry 
Composition, structure, food value and digestibility of 
meats. Different cuts and organs used as food. Tests for 
freshness. Effects of temperature. Methods for extraction 
and retention of juices. General principles of carving meat 
joints and fowl. 
See Pattee’s Practical Dietetics, page 109 to 139. 
(Laboratory) Preparation of roast, broiled and stewed 
meats, poultry broth, beef juice and scraped beef. Carving. 
XVI. (Class) Fish, Mollusks and Crustaceans 
•Classes of fish goods, composition, food value and digesti- 
bility. Tests for freshness. Special dangers of shell fish. 
See Patttee’s Practical Dietetics, page 140 to 156. 
(Laboratory) Preparation of baked, boiled and fried fish, 
oysters and clam stews and broths, lobster. 
XVII. (Class) Gelatines and Frozen Desserts 
Composition, sources and food value of gelatine. Effect of 
freezing on foods. Principles of freezing mixtures. 
See Pattee’s Practical Dietetics, page 275 to 286; 286 to 
295. 
(Laboratory) Preparation of gelatine alone and in com- 
bination with other foods. Preparation of ice creams and 
sherbets. 
XVIII. (Class) Breads (Leavening Agents) 
Composition, food value and digestibility of various kinds 6 
DIETETICS 
of breads. Leavening agents — such as yeasts, baking pow- 
ders, etc., and their action. 
See Pattee’s Practical Dietetics, page 209 to 223. 
(Laboratory) Making bread and rolls, biscuits, sponge 
cake, gluten bread, etc. Toast and sandwiches. 
XIX and XX. (Class) Hospital Diets 
Classes of patients in hospital requiring specialized diet. 
Modification of regular diet for children, adolescents and the 
aged, also for .chronics, convalescents, etc. Types of hospital 
diets — fluid, light, nitrogenous, farniaceous, milk, etc. 
See Pattee’s Practical Dietetics, page 340. 
(Laboratory) Making of menus for typical patients — not 
acutely ill. Preparation and serving of complete meals, rep- 
resenting balanced normal diet and various types of special 
hospital diets. 
METHOD OF TEACHING 
1. The most satisfactory method is the combination of 
class, demonstration and laboratory in lessons of from two 
to three hours each. The pupils then have a chance to tie up 
their principles directly with their practice, and to carry 
out their cooking procedures when the demonstration and 
discussion are fresh in mind and when they are under direct 
supervision. The number in the class should not exceed 20 
pupils. Regular diet kitchen experience would follow such a 
course of class and laboratory work, and the pupil would then 
be able to proceed with little additional instruction. 
2. If such a method is impossible, classes and demonstra- 
tions could be held by the dietitian, and the applications 
made later when the pupil has her diet kitchen experience. 
This method requires a great deal of individual instruction 
and supervision in the diet kitchen, and there is danger of the 
practical and theoretical side of the wTork not being so closely 
connected up. 
ILLUSTRATIVE MATERIAL AND EQUIPMENT 
1. There is a great variety of illustrative material avail- 
able in the form of food charts, sample food products, models 
of meat cuts, etc. (See list of firms, Appendix III.) 
2. A full equipped cooking laboratory is essential for the 
satisfactory teaching of dietetics. For discussion of the 
plan and equipment of such a laboratory, see Teachers College 
Record, May, 1909 NATIONAL LEAGUE REQUIREMENTS 
7 
Diet in Disease 
TIME: 10 hours divided as follows:—Lectures or classes given 
by a physician, nurse or dietitian — 5 hours. Demonstra- 
tions and laboratory work conducted by trained dietitian — 
5 hours. 
Course to be given in second term of the Preparatory Year. 
OBJECTS OF COURSE 
To apply the fundamental principles of cookery and nu- 
trition to the dietary treatment of the commoner diseases. 
In each of the conditions mentioned below, general principles 
of feeding are discussed, diet lists examined, menus made 
out, food values computed, and typical diets prepared and 
served. The charting of diets is also emphasized and the 
importance of proper records, especially in metabolism stud- 
ies. Infant feeding is included under Diseases of Infants and 
Children, p 100. 
OUTLINE OF CLASSES 
I. Diet of diseases of the digestive system — gastritis, consti- 
pation, diarrhoea, dyspepsia, gastric ulcer, dysentery, acute 
colitis, appendicitis, gall-stones, gastric disorders. Test diets 
and nutrient enemata. 
See index, Pattee’s Practical Dietetics. 
II. Diet in fevers — slight infections, tonsilitis, pneumonia and 
tuberculosis. Special typhoid diets, including the high cal- 
oric feeding. Diet in convalescence. 
See index, Pattee’s Practical Dietetics. 
III. Diet in anaemia, cardiac disorders, nervous and mental 
conditions, obesity. 
See index, Pattee’s Practical Dietetics. 
IV. Diet in nephritis, cystitis, calculus, rheumatism, gout, scurvy, 
rickets and diabetes. 
See index, Pattee’s Practical Dietetics. 
V. Diet in surgical cases — for control of nausea in peritonitis, 
in laparotomies, head and mouth cases. Formulae used for 
feeding through gastric and intestinal fistulas and by rectum. 
See index, Pattee’s Practical Dietetics. 
(Each of these classes should be followed by a laboratory 
period in the diet kitchen where all special diets would be 
prepared.) 
METHODS OF TEACHING AND ILLUSTRATIVE MATERIAL 
As in preceding course. 8 
DIETETICS 
AMERICAN DIETETIC ASSOCIATION 
1922 
OUTLINE OF COURSE OF STUUY 
PRELIMINARY COURSE 
TIME 
This course should be given during the preliminary period 
of training. A minimum of sixty hours of lecture and labo- 
ratory work is recommended; laboratory periods should be at 
least two hours in length. 
INSTRUCTOR 
The class should be conducted by a dietitian who is a 
graduate in household science from a recognized school. 
PREPARATION OF CLASS 
It is assumed that the students are of high school grade. 
Exemption from the course should be granted to those stu- 
dents considered by the superintendent of nurses and the 
. dietitian to have had the equivalent of the work given. An 
examination should determine such exemption, and all stu- 
dents should be required to take any work directly relating 
to cookery for the sick which was not included in their 
previous training. 
LABORATORY EQUIPMENT 
A laboratory is essential, with facilities for individual 
laboratory work. Not more than sixteen students can be 
handled satisfactorily by one teacher in one laboratory sec- 
tion. Illustrative material, such as charts, slides and ex- 
hibits should be supplied and freely used. 
AIMS OF COURSE. 
1. To give students a sound fundamental understanding 
of the principles and methods of cookery for well and sick 
people. 
2. To make them familiar with the nutritive values of 
food and with the essentials of well balanced daily meals 
for well people and convalescents under varying conditions. 
3. To help the students to appreciate thoroughly the eco- 
nomic aspects of food, such as selection, relative costs and 
control of waste. 
4. To give a training in high standards of cleanliness and 
sanitation in the care, preparation and service of food. 
5. To give practice in the planning of well balanced, at- 
tractive and suitable menus, and a training in the efficient 
preparation of these. AM. DIETETIC ASSO. REQUIREMENTS 
9 
6. To demonstrate and maintain dainty and artistic serv- 
ice of food. 
METHODS OF TEACHING. 
1. Some instructors may wish to separate the lectures 
from the laboratory periods. If this scheme is followed, 
it is thought that fifteen one-hour lecture periods should be 
planned within the minimum time recommended above. The 
most satisfactory method, however, is the combination of 
lecture and demonstration by the instructor, followed by 
laboratory practice, investigation and discussion by the stu- 
dents The students have thus a chance to directly connect, 
under supervision, the general principles with their methods 
in laboratory practice. 
2. Instructors should remember that their students are 
nurses in training and not students specializing in home ec- 
onomics. Only that material, therefore, which the nurse 
will use during her training and in her professional work 
later, should find a place in the course, and it should, of 
course, be presented with a view to constantly holding her 
active interest. “Fancy cookery,” as such, has no place in 
this course. Dainty and effective garnishes should be taught 
interesting variations from the typical dishes considered, 
but dishes involving such time and elaborate arrangement 
of ingredients should be excluded. 
3. The introductory lessons should bring the students into 
immediate touch with the actual work of food preparation 
instead of being entirely devoted to the less interesting 
phases of laboratory practice, such as a study of equipment 
and fuels, and it is not desirable to devote the greater part 
of these first lessons to the theoretical side of the subject 
The students should think in terms of daily food service 
to patients on all kinds of diet, and it is considered wise 
to base as many of the lessons as possible on the preparation 
of an entire meal and the setting up of trays. This plan 
gives the students practice in applying their knowledge of 
food values to the planning of the day’s diets and the in- 
structor an opportunity to bring to the attention of the 
class concrete examples in diet and the problems to be met 
in planning attractive, palatable and well balanced menus. 
Problems representing suitable meals for persons under spe- 
cific conditions, such as meals for children of different ages, 
for adolescents, for adults and the aged, should be worked 
out by the class instead of asking them to consider isolated 
masses of facts concerning food values and food preparation. 
Methods of cooking should be studied as they are first used 10 
DIETETICS 
and later a summary and comparison made of the various 
methods, as to their effect on the flavor and digestibility of 
food. 
4. In conducting classes the instructor should lay the 
emphasis on the reason for following the various methods, 
on “why” as well as on “how” and “what ” This will keep 
live questions constantly before the students, making them 
stronger in technique, more resourceful, and capable of 
thinking independently in this field. In all review work 
questions given to the class should reflect this more desir- 
able method of teaching, and it is of the greatest importance 
that the actual needs of the nurse in her later professional 
work should be given the closest attention. 
5. Standard or basic recipes should be used freely and the 
students instructed in varying these as necessary This 
should give them a knowledge of general principles and of 
proportions in food combinations and eliminate the memor- 
izing of recipes, a practice which cannot be condemned too 
strongly. For example, using as a basis the standard recipe 
for cream sauce, a cheese sauce for macaroni may be made 
and the various cream soups prepared. General principles of 
cooking the various typical groups of food should be stressed 
in the laboratory work. 
G. Students should be trained in the critical judgment of 
the finished dishes and of the meals prepared and served. 
There should be constant comparison of class results by the 
instructor and students and for this they may work out 
score cards. For example, a baked custard may be scored on 
this basis: 
Appearance 
Consistency 
Texture 
Possible 
Score 
1 
2 
4 
Actual 
Score 
Flavor 
3 
Service 
3 
Immaculate service ... 
1 
Artistic arrangement 
1 
Convenience for patient 
1 
Menu 
7 
Suitability to patient’s condition 
2 
Combination of foods 
2 
Palatability and digestibility of 
food 
3 AM. DIETETIC AS SO. REQUIREMENTS 
11 
7. Class notes should not be voluminous. They may be 
conveniently arranged on cards, indexed for reference pur- 
poses, and should be carefully corrected by instructor. A 
good textbook and suitable reference books relieve students 
from much note taking 
8. The attention of students should be frequently drawn 
to the various ways in which this work is related to nursing 
education and opportunities for applying this part of their 
training as students in the hospital and later in their pro- 
fessional wTork. The growing tendency, in medicine and 
nursing, to pay more attention to the dietetic treatment of 
disease should receive full consideration. 
9. The social and economic aspects of the food problem 
should also be kept before the class. Many of these nurses 
will be working later with poorer families and will be ex- 
pected to advise them about the choice and the relative cost 
of standard foods 
10. The instructor should keep closely in touch with the 
other preliminary courses most directly related to the work 
in dietetics, so that she may know how to correlate her work 
with these to the very best advantage. Instructors should 
also keep in touch with the latest developments in nutri- 
tional work and familiarize the students with the various 
sources through which they may keep their knowledge up 
to date. 
11. The principles of physical science should be woven 
into the course in a popular way, to give the reasons for 
certain procedures in cookery which other courses in the 
preliminary w'ork do not cover. 
12. The content of a course in dietetics for nurses has 
already received much thought, but the methods of teaching 
have not been given adequate attention. Students are there- 
fore not always well prepared to use this training to the 
best advantage. 
CONTENT OF COURSE 
(These subjects are not arranged in the sequence in which they 
would be presented in a course of study, nor are they divided 
into lessons. Such an outline will be submitted later, follow- 
ing the suggestions discussed above ) 
1. Review of the physiology of digestion, absorption, assimila- 
tion and excretion. 
See Pattee’s Practical Dietetics, page 28 to 46. 
2. Classification of foods and food products under typical food 12 
DIETETICS 
groups according to their place in the diet and to their 
economic value, as for example: 
See Pattee’s Practical Dietetics, page 4 to 27. 
A. Milk—Important as a source of energy, protein, lime, 
and vitamines, unique as sufficient in growth-promoting 
food. Study of grades of milk. 
See Pattee’s Practical Dietetics, page 165 to 174. 
B. Cereals and cereal foods—Economical source of protein, 
but not well balanced in salts and vitamines; typical 
starchy foods. 
See Pattee’s Practical Dietetics, page 195 to 199. 
C. Vegetables and fruits—Varying greatly as sources of 
energy, but rich in vitamines. 
See Pattee’s Practical Dietetics, page 229 to 233—245 to 
247. 
D. Typical protein foods and food products: 
1. Meat, fish and poultry—generally popular, but ex- 
pensive as sources of protein and fat. Poor in lime 
and in vitamines. 
See Pattee’s Practical Dietetics, page 109—121—126—130 
—133. 
2. Eggs—rich in protein, salts and vitamines; val- 
ues in dietary depends much on market condi- 
tions. 
See Pattee’s Practical Dietetics, page 157 to 159. 
3. Cheese—valuable as a meat substitute in concen- 
trated form 
See Pattee’s Practical Dietetics, page 171. 
4. Nuts—rich in protein and fat; valuable as a meat 
substitute. 
See Pattee’s Practical Dietetics, page 251. 
3. Food values and their measurement; practice in computing 
food values. 
See Pattee’s Practical Dietetics, page 47 to 55. 
4. Composition and food value of the different foods; specific 
functions of 
(1) Proteins 
(2) Fats 
(3) Carbohydrates 
(4) Salts 
(5) Vitamines 
(6) Water 
See Pattee’s Practical Dietetics, page 14—11—4—17—21 
—19. 
5. Factors in food requirements such as age, climate, activity, AM. DIETETIC ASSO. REQUIREMENTS 
13 
size, etc.; consideration of suitable diets for persons under 
these varying conditions. 
See Pattee’s Practical Dietetics, page 53 to 56. 
6. Preparation of foods: 
A. Selection, cooking and serving of typical protein and 
carbohydrate foods and of the fats and oils: 
1. Fruits and vegetables—Dried and fresh, greens and 
legumes. 
See Pattee’s Practical Dietetics, page 247 to 251—233 to 
239. 
2. Cereals and cereal foods—Including gruels, break- 
fast cereals, macaroni and rice. Comparison of 
ready to serve and home cooked cereals as to cost 
and food value. 
See Pattee's Practical Dietetics, page 199—203—204— 
206—207—266. 
3. Eggs, milk and milk products—Including steriliza- 
tion and pasteurization of milk. 
See Pattee’s Practical Dietetics, page 160 to 164—175 to 
182. 
4. Fish—Baked, boiled and broiled fish; shell fish. 
See Pattee’s Practical Dietetics, page 142 to 145—150 to 
156. 
5. Meat and poultry—Broiled chops and steaks, squabs 
and chickens; broths and beef juices. 
See Pattee’s Practical Dietetics, page 117—123—127— 
131—134. 
6. Fats and oils—Their use in cookery; commercial 
preparations. 
See Pattee’s Practical Dietetics, page 11—240. 
B. Preparation of the typical food combinations: 
1. Beverages—Including albumenized drinks, and milk 
and egg drinks. 
See Pattee’s Practical Dietetics, page 297—305—315— 
323. 
2. Thickened liquids—The use of the prepared starches, 
especially cornstarch and flour, in making cream 
soups, purees, sauces and desserts; basic recipes for 
these dishes with practice in varying them as to 
thickness, flavor and ingredients; method of using 
eggs with the starches in thickening liquids. 
See Pattee’s Practical Dietetics, page 183 to 191—206 
to 207—219—239 to 240—255—259—263 
3. Flour mixtures—Study of lightening agents; basic 
recipes for biscuits, muffins and plain cake, 14 
DIETETICS 
with methods for simple variations; sponge cake. 
See Pattee’s Practical Dietetics, page 184-199-203-206- 
230-263. 
4. Salads—Illustrating the serving of different foods 
and suitable combinations of these; salad dressings. 
See Pattee’s Practical Dietetics, page 240 to 244. 
5. Gelatin dishes—Basic recipes for the plain jellies, 
sponges and creams, with the simple variations. 
See Pattee’s Practical Dietetics, page 275 to 285. 
6. Frozen dishes—Types and their variations; freezing 
small quantities. 
See Pattee's Practical Dietetics, page 286—287—291— 
293. 
7. Food sanitation—handling and care of food, especially of 
milk; care of kitchen utensils and equipment; brief study 
of the sanitary aspects of commercial food distribution and 
preservation. 
See Pattee’s Practical Dietetics, page 77 to 82. 
8. Methods of cooking—their effect upon the digestibility and 
flavor of food. 
See Pattee’s Practical Dietetics, page 83 to 88—330. 
9. Use and abuse of condiments. 
See Pattee’s Practical Dietetics, page 23. 
10. Hospital diets—use of liquid, light and full diet, with gen- 
eral procedure in feeding the sick. 
See Pattee’s Practical Dietetics, page 340—329 to 339. 
PRACTICAL WORK IN THE DIET KITCHEN. 
1. It is coming to be generally recognized that the diet 
kitchen is a laboratory where the student nurse may apply 
her technical knowledge and where she may develop a fair 
degree of skill in preparing food for the sick. The student is 
there to be taught and must not he thought of simply as a 
means of getting the work done. 
2. The duties of student nurses in the diet kitchen should 
not involve any needless repetition, and their services should 
not be used for the routine of dishwashing and other clean- 
ing, or for much preparatory work, such as paring vege- 
tables, washing greens, etc. Maids should he employed for 
this purpose. 
3. Students should have some of their diet kitchen experi- 
ence during their preparatory course or soon after, so that 
they may apply at once the elementary principles and pro- 
cedures outlined above This period should be for at least AM. DIETETIC AS SO. REQUIREMENTS 
15 
three or four weeks, * the time of each student being care- 
fully organized so that she may have practice in the prep- 
aration of all typical dishes included in above outline. 
This should prepare her to assist in the preparation and 
serving of the simpler ward diets. 
4 La'ter, when she has had more opportunity to study 
different types of disease and to care for more complicated 
cases, she will take up the preparation of special diets and 
formulae for infant feedings as outlined in the more ad- 
vanced course below. 
DIETO-THERAPY 
Course of Study 
Time 
A minimum of 20 hours is recommended, or 30 hours if 
infant feeding is included. 
It is thought advisable that this course should be given as 
soon as possible after the preliminary training and, if ar- 
rangements can be made to have the students receive this 
instruction during the time they are taking their training 
in medical nursing, they will be able to use their knowledge 
to the best advantage. 
Instructors 
The dietitian should be a graduate of a recognized school, 
fully qualified to meet the requirements of special hospital 
dietary work. The medical phases of the subject may be 
given by a physician who is a specialist in this field. 
Aims of course 
1. To apply the principles of cookery and of nutrition to 
the dietetic treatment of nutritional disorders. 
2. To teach the students how to fill doctors’ dietary pre- 
scriptions and to make attractive menus and palatable meals 
from these. 
3. To teach the students how patients may be led to un- 
derstand the purpose of their dietetic treatment in order that 
they may cooperate more fully with the physician and nurse. 
4. To study the charting of diets on history sheets. 
Methods of teaching 
As the student nurse will have an opportunity for practice 
in preparation of diets in the diet kitchen, it is thought that 
less than half the time devoted to this course should be given 
* Preparatory students are usually on practical duty not more than three- 
to four hours daily. If the students are on eight -hour duty, the total period 
in the diet kitchen should be shortened accordingly. 16 
DIETETICS 
to laboratory practice. As each type of diet is being con- 
sidered, trays, demonstrating suitable menus, should be pre- 
pared and used as a basis for lectures and for discussions by 
the students. 
CONTENT OF COURSE 
1. Principles in the dietetic treatment of disease, with 
special reference to diseases of metabolism, and other con- 
ditions requiring special diets 
See index in Pattee’s Practical Dietetics under each 
special disease. 
2. A study of the various types of diets as they are used 
in treating various diseases, using each as a basis for 
planning attractive menus and preparing palatable meals 
for patients: 
(a) Starch free diet* 
•(b) Fat low diet. 
(c) Protein low diet 
•(d) Purin free diet 
(e) Salt free diet. 
(f) Diet with restricted or forced fluids 
•(g) High calorie diet 
(h) Diets with roughage 
-(i) Diets as free from roughage as possible 
<(j) Various combinations of above dietsi 
See index in Pattee’s Practical Dietetics under each 
special diet. 
3. Practice in filling dietery prescriptions computing cal- 
oric values of special diets when necessary, and charting. 
See index in Pattee’s Practical Dietetics under each 
disease. 
4. Infant feeding—modified milk and doctors’ formulae— 
technique of milk room, such as care of feeding bottles, use 
of Babcock tester, etc. 
See index in Pattee’s Practical Dietetics under infant 
feeding. 
Practical work ix wards and diet kitchex 
1. When the student nurse is experienced enough to be 
assigned to the position of chief diet nurse in the medical or 
surgical wards, it is desirable that her time should be divided, 
if possible, between the wards and diet kitchen, in order 
that she may study the patients’ individual needs, prepare AM. NURSES ASSO. REQUIREMENTS 
17 
under supervision the diets for the special cases, and follow 
closely the effects which are produced by the treatment. 
2. In the same way, her service in the milk room should, 
if at all possible, be a part of her service in the children’s 
wards, so that she may know the condition of the babies 
and watch from day to day the results of the formulse they 
are getting. 
3. As an instructor of nurses, the dietitian or her assist- 
ants should, through visits to the wards, keep closely in 
touch with the diet work of the student nurses there. In 
the larger hospitals, where the dietitian has charge of the 
administration of the dietary work throughout the entire hos- 
pital, she should, of course, have adequate assistance for 
the supervision of the work of the diet kitchen and for the 
training of student nurses. Here also the pupil dietitians 
should get their training in supervising special diet work. 
Post-graduate work 
Special problems of food and nutrition in public health 
work and in institutional administration should be consid- 
ered as post-graduate study. The social service dietitian is 
best qualified to give instructions in the former, and the 
administrative dietitian in the latter. Nurses who wish to 
specialize in metabolic work should also plan to take post- 
graduate training. 
Each of these classes should be followed by a laboratory period 
in the diet kitchen where all special diets would be prepared. 
METHODS of teaching and illustrative material 
As in preceding course 
AMERICAN NURSES’ ASSOCIATION 
Standard Minimum Requirements in Dietetics 
for 
Accredited Schools of Nursing 
As approved by the Board of Directors of the American Nurses’ As- 
sociation, May 9, 1919, at Cleveland, Ohio. 
Educational Requirements for Entrance 
to Schools for Nursing 
After January 1st, 1919, to January 1st, 1921 — evidence of a 
successful completion of one year of high school work. 
After January 1st, 1921, to January 1st, 1922 — evidence of a 
successful completion of two years of high school work. 18 
ALABAMA 
After January 1st, 1922 — evidence of four years of high school 
work, with prerequisites — chemistry, one year; household economics, 
one year. 
Prior to January, 1922, the following prerequisite studies are rec- 
ommended to students contemplating the study of nursing and may 
be included in a high school, college, or in an approved private 
school course. 
The following are the dietetic requirements: 
IV. Chemistry. Includes elementary general chemistry with lab- 
oratory practice Household chemistry. 
VII. Household Economics. Includes domestic science as cooking 
and household management, preparation of meals and calculation of 
food values. 
Arrangement of Course in Dietetics 
FIRST YEAR 
First Half. Hospital housekeeping; Tray-service. Use of metric 
system. 
SEOND YEAR 
First Half. Dietetics. 32 hours (2-hour periods). 
The application of the principles of nutrition and cookery (taken 
up before entering the school of nursing) to diet in disease. 
Includes: (a) lectures by physician or nurse dietitian; (b) dem- 
onstrations and laboratory work in hospital diet laboratory by spe- 
cial instructor or hospital dietitian; charting and observation in 
wards on results of routine and special diets; (c) calculation of 
food requirements and preparation of menus. 
THIRD YEAR 
Classes and demonstrations in infant feeding by nurse instructor 
or by dietitian. 
Practical Work in Dietetics 
Comprises the probation period and includes an introduction to 
central diet kitchen (food service). 
Diet Laboratory. Two months (on basis of eight hours per day). 
Includes: The preparation of special diets under the supervision of 
the teacher of dietetics, or a competent supervisor. This service 
should come, preferably, during the second year. 
ALABAMA STATE BOARD REQUIREMENTS 
(llequirements the same as for the American Nurses Association 
note page 17.) STATE BOARD REQUIREMENTS 
19 
ARKANSAS STATE BOARD REQUIREMENTS 
Arkansas Hospital Training Schools have adopted the Standard 
Curriculum for Schools of Nursing as recommended by the National 
League of Nursing Education. For outline note page 2 of this 
book. 
CALIFORNIA STATE BOARD REQUIREMENTS 
first year 
Dietetics: The general function of food. Amount of food. Con- 
sideration of age, sex, occupation, exercise, climate, etc., as guide 
to amount required. Dangers of excessive amounts, of insufficient 
food, unbalanced diets. 
Food habits; regular eating, proper mastication, intervals between 
meals. Dangers of irregular eating; constipation, indigestion, 
chronic appendicitis. Effects on general system. The influence of 
water upon health. Composition of water, sources of water supply. 
Properties of pure water, dangerous water. 
Purification of water. Methods of purifying water for domestic 
use. Care of filters. 
Use of water in the body. Function of water as a good; amount 
required to be taken into the body in twenty-four hours; loss of 
water from the body. Dangers arising from neglect of drinking 
sufficient water. 
Nutrition and Cooking 
16 Hours 
1. Introduction. Principles of nutrition. Building and repair 
of tissues. Processes concerned in growth, maintenance and repair 
of the body. Principles of the chemistry of foods. Their source 
and nature. Physiological chemistry; digestion, absorption, meta- 
bolism. Dietetics; nutritive value of foods, food requirements in 
normal and abnormal conditiops. 
2. Foods. Classification of foodstuffs Inorganic food material. 
Composition and examples of proteins, fats, carbohydrates. Origin 
of organic food substances and manufacture in plants Character- 
istics and uses in the body of the different organic foodstuffs in- 
cluding organic acids, vitamines and condiments Action of fer- 
ments on foods. Explanation of source, function, etc., of enzymes, 
zymogens, secretions, internal secretions. Nature of hydrolysis, de- 
hydration, oxidation. 
3. Digestion — Absorption — Metabolism. Changes occurring 
during digestion of various foodstuffs. Organs concerned. Condi- 
tions influencing digestion. 20 
CALIFORNIA 
Changes occurring during absorption. 
Nature of metabolism. 
4. Food Values and Food Requirements. The fuel value of 
food. The calorie; definition and method of estimating caloric 
values. 
Conditions influencing food requirements. 
Food habits. Dietary standards. 
The “balanced” diet; the “unbalanced” diet. 
5. Selection and Care of Foods. Classes of meats; various 
cuts; relative nutritive value; appearance of good meat. 
Fish; varieties, appearance, freshness. 
Selection of vegetables, fruit, etc. 
The preservation of food Physical and chemical changes that 
occur in decomposition of food. Danger of contamination from bac- 
teria and insects. Methods to prevent contamination. 
Recognition of contaminated food. 
Care of ice box, cooling closet, etc. 
Common forms of food adulteration. 
(j. Preparation of Foods. Chemistry of cooking. Action of heat 
on various classes of proteins,, starches, fats. Degrees of heat re- 
quired. Changes caused by cooking. 
Methods of cooking, as roasting, broiling, boiling, stewing, etc. 
Use of the double boiler, paper covers, fireless cooker. 
I. Methods of Diet Kitchen Procedure Dish-washing, care of 
tables, drawers, equipment, linen, etc.; care of stove, method of light- 
ing, care of oven, etc.; table of abbreviations, measures, quantities. 
II. Protein Foods. Milk. Outline of composition. 
Demonstration of extraction of casein, as in cottage cheese; ex- 
traction of albumin as in whey, junket. 
Discussion on production of butter and buttermilk, 
Demonstration of artificially prepared buttermilk, kumyss, pep- 
tonized milk. 
Demonstration of the effect of heat on milk, the preparation of 
heated milk, boiled milk. Serving. . 
Eggs. Composition and nutritive value. 
Method of preparation, “ Soft cooked,” “ hard cooked,” poached, 
baked, omelet. Method of serving. 
In combination with milk, as baked custard, soft custard, souffle, 
coddled. 
Method of serving 
Meats Various kinds, composition and nutritive value of each. 
General principles and methods in cooking meats, as in roasting, 
broiling, boiling. 
Application of principles for retaining or extracting juices. STATE BOARD REQUIREMENTS 
21 
Demonstration in making beef tea, beef broth, beef juice, chicken 
broth. Serving. 
Demonstration in scraping beef, in balls seared over, in raw beef 
sandwiches, plain or toasted. 
Demonstration in cooking lamb chops, beefsteak, broiled chicken, 
broiled squab, bacon 
Sweetbreads. Description and food value. 
Preparation and method of cooking. 
Gelatine Source, properties, composition, nutritive value, gela- 
tine preparations. 
Demonstration in preparation of wine jelly, orange jelly and 
other attractive desserts as time and facilities will permit. 
Fish. Constituents, nutritive value, digestibility. 
Various kinds suitable for the sick. 
Method of preparing for cooking, principles of cooking and serv- 
ing. 
Demonstration in method of broiling, baking and boiling, prepar- 
ing a simple fish sauce. 
Shellfish, as oysters and clams. Constituents and nutritive value, 
digestibility, when in season. 
Demonstration in serving raw oysters; cooked oysters, as pan 
Toast, broiled, creamed, oyster soup, oyster broth. 
Demonstration in making clam broth, clam soup. 
Ill Carbohydrate Foods. Examples of foods composed largely 
•of starch and sugar. 
Demonstrate the cooking of starch in boiling and baking; swell- 
ing and bursting of starch granules; influence of cooking on diges- 
tibility of starch. 
Changes caused by cooking. Various tests — for starch. 
Starch grains cooked and uncooked under microscope. 
Cooking cereals and mushes. Preparations, length of time re- 
quired, serving. 
Principles of bread-making and practical methods. 
Demonstration in various flours, as wheat, whole wheat, gluten, 
hran. The composition, nutritive value and use of each. 
Demonstration in bread-making, as wheat bread, gluten bread, 
gluten biscuits, bran bread, bran biscuits. 
Rice in various forms; toast in various forms. 
White sauce principles. Cream toast. Serving. 
IV. Vegetable Foods. Classification. Carbohydrate content; 
protein content; extractives. 
Legumes; roots and tubers; green vegetables; fungi, lichens. 
Examples and discussion of each classification. 
Illustrate by table showing composition of the most commonly 22 
CALIFORNIA 
used vegetables, emphasizing those of special value to the individual. 
Discuss preparation of vegetables for cooking, also vegetables 
served without cooking. Cellulose, sweet juice, green juice. 
Demonstrate cooking process, various methods of cooking potatoes. 
Demonstrate combination of white sauce and vegetable puree. 
V. Fruits. Dietary value, nutritive constituents, mineral ele- 
ments. 
Importance in children’s diet. Digestibility. 
Mode of preparation and serving. 
Cooked fruit, as baked apple, prunes, etc. 
Demonstration in the cooking of apple sauce, baked apple and 
other cooked fruit usually served to the sick. 
VI. Fats. Classification; animal fat, vegetable fat. 
Examples of each classification. 
Discuss function and digestibility of fatty food in health. 
Demonstrate preparation of salad dressings; French, mayonnaise, 
VII. Salts. Consideration of the salts entering into the com- 
position of the body. 
Of the salts contained in foods; their function and value, espe- 
cially in childhood. 
Examples of food containing the necessary salts. 
Use of common salt in cooking. 
VIII. Beverages. Water foundation. Tea, coffee, postum. 
Discuss source, active principles, preparation for commerce, stimu- 
lating value. Demonstration in preparation and serving of each. 
Milk foundation. Cocoa, chocolate, malted milk, etc. 
Discuss source of cocoa, composition and nutritive value. 
Demonstration in method of making and serving. 
Albuminous. Albumin water, albuminized milk, albuminized fruit 
drinks, eggnog, etc. 
Demonstration in method of preparation and serving. 
Acid Lemonade, orangeade, grape juice, pineapple juice. 
Carbohydrate or starchy beverages. Oatmeal water, rice water, 
barley water. Gruels: flour, oatmeal, barley, arrowroot, and other 
varieties. 
Demonstration in method of preparation and serving. 
Method of preparation and serving. 
IX. Classification of Diets. Consideration of different classi- 
fications. 
Articles of food and quantities in each classification. 
Begular or house diet. 
Soft diet. 
Liquid diet. 
Strictly milk diet. STATE BOARD REQUIREMENTS 
23 
X. Food Service. Essential points in serving the sick. Influ- 
ence of proper service on digestion and appetite. 
Preparation of tray, proper arrangement of dishes and silver. 
The service of hot and cold foods, method of keeping foods hot. 
Personal appearance of nurse in regard to cleanliness of linen, 
manner of carrying tray. 
Preparation of patient for the meal; position, washing face and 
hands, position of tray, use of bed tray, bedside table and other 
appliances for comfortable eating. 
Preparation of food; cutting the meat, opening eggs, pouring tea 
and coffee, etc. 
Feeding helpless patients. Points to be observed in giving liquid, 
soft or solid food. Appliances used for feeding. 
Reasons why the nurse should be seated while feeding, why food 
should be given slowly, etc. 
Mannerisms objectionable in serving, as tasting in presence of pa- 
tient, blowing on hot liquid food and other faults of service observed 
by instructor. 
Removal of tray, disposal of waste. 
Method of teaching. By lecture, recitation, demonstration and 
practical work by each student. 
The lectures may be given in the class room or in the school diet- 
kitchen. Illustrative material should consist of charts, food tables, 
gross and microscopic food articles. 
Notes must be taken, rewritten and corrected by instructor. 
The practical work must be given in school diet-kitchen and under 
the constant supervision of the instructor. The demonstration 
should be given first by the instructor, followed by the practical 
work of each student and credits given on the character and results 
of the work. 
In schools where the instructor is in residence, supervision should 
be given of the practical application of the course in the serving of 
food in the hospital. 
SECOND YEAR 
1. Food Functions. Review of function of various foods in nu- 
trition of the body. 
Caloric value of primal food constituents. 
Caloric needs under varying conditions, as age, occupation, cli- 
mate, etc. 
2. Diet for Children at Different Ages. Consideration of the 
feeding of children from the second to sixth year, with special refer- 
ence to weight, appetite, exercise, season, time of feeding, etc. 24 
CALIFORNIA 
Feeding during school period. 
Articles of food important in tissue building. Article of food not 
allowed. 
Serving food; instruction in eating, mastication, etc. 
Importance of first food habits. 
Dietaries for children from the second to sixth years. 
Dietaries for children during the second period. 
3. Diet for Sick Children. The feeding in derangement of diges- 
tion; in malnutrition, marasmus, scorbutus, rickets. 
Arrangement of menus from articles prescribed. 
Method of preparation, serving and feeding. 
4. Food Requirements in Various Diseases. Acute febrile con- 
ditions, acute surgical, constitutional diseases, in convalescing condi- 
tions, etc. 
Diseases in which diet is an essential factor. Reasons for the diet 
in each case. 
5. Diets as Prescribed. Typhoid diets. Fluid, modified milk, 
soft, convalescing. 
Transition from convalescing to full diet. 
Articles of food comprising these diets. Arrangement of diet lists 
and menus. 
(а) Diabetic Diet. 
The object of dietetic treatment in diabetes. 
Classification of diet as strict, modified, mild. Articles of 
food usually allowed. Articles prohibited. 
(б) Gastric Diets. 
Consideration of the various diets coming under this class. 
Articles of food comprising each. 
Gastric test meals. Intestinal test diet. Diet lists and 
menus. 
(c) Nephritic Diet. 
Articles of food used in restricted and modified diet. Con- 
sideration of the diet in acute and chronic conditions. 
(d) Anticonstipation Diet. 
Reasons for special diet and class of food required. 
(e) Obesity Diet. 
Caloric needs in individual cases. 
Class of foods restricted. Arrangement of menus. 
(/) Salt-free Diet. 
(g) Purin-free Diet. 
(h) Weighed Diet. 
Consideration of constituents of each diet. Method of cal- 
culation of food values and arrangement of diet lists and 
menus. 
Practical Work. Demonstration and practice in students’ diet STATE BOARD REQUIREMENTS 
25 
kitchen in the preparation of diets. Preparing special recipes, weigh- 
ing and measuring, the calculation of food requirements, etc. Prac- 
tice should also be given in arranging trays and serving diet with 
special observation of patient’s likes and dislikes, appetite, amount 
of food taken, also progress and result of dietetic treatment. 
Method of Teaching. In order that the student may have a thor- 
ough comprehension of the value of diet in disease, this course 
has been arranged to follow the courses in medical and surgical 
nursing. The lectures should be given by a well qualified dietitian. 
Students must arrange the subject matter in outline form in their 
note books, emphasizing the essential facts to be remembered. In 
presenting the subject, instructors should avoid confusing the student 
or exacting memorization of nonessential points. 
THIRD YEAR 
Infant Feeding. 10 Hours. 
1. Nutrition in Infancy.— Importance in growth and normal de- 
velopment of the infant. 
Physiological laws regarding growth and development. Conse- 
quences of disregard of laws. 
Food constituents. Special functions of protein, fat, carbohydrates, 
mineral salts and water in the growth oi the infant. 
Ability of infant to assimilate, digestive powers, capacity of 
stomach. 
Caloric value of protein, carbohydrate, fat. 
2. Mode of Nutrition.— Human milk. Physical characteristics, 
composition. Conditions affecting composition. 
Cotv’s milk. Essentials of good cow’s milk. 
Microorganisms in milk. Conditions influencing number of bacteria 
in milk. Bacteriological standard of milk. 
Pathogenic bacteria and spread of disease through milk. Buies for 
general handling of milk. 
Composition of cow’s milk. Points of difference between cow’s and 
human milk. 
3. Sterilization of Milk.— Method and degree of heat. 
Effect of sterilization; advantages, disadvantages. 
Pasteurization; method and degree of heat. 
Pasteurizing apparatus used commercially. 
Pasteurizing apparatus for home use. 
4. Method of Feeding.—(a) Breast feeding. 
Importance to infant; intervals of feeding; regularity in nursing; 
length of nursing. 
Weighing baby at stated intervals; observation of stools; over- 
feeding; regurgitation; colic. 26 
CALIFORNIA 
Underfeeding; loss of weight; observation of stools. 
Diet of nursing mother. 
Supplementary feeding. 
Encouragement of breast feeding though insufficient. 
Bottle at regular intervals, after nursing or alternating. 
Value of breast milk if only for two nursings in 24 hours, one 
night and one day. 
(b) Bottle feeding. Modified milk. Modification of cow’s milk 
for infant feeding; diluents. Gruels and beef preparations; nutrient 
value, essential points in preparation. 
Proprietary foods. Composition and nutrient value. 
Drinking water. Orange juice. 
Schedule of formula from 6 to 14 months. 
Observation of stools. 
5. Weaning, (a) From breast. 
Average age for weaning. Method of weaning, strength of for- 
mula required during weaning. Water from bottle. 
(b) From bottle. 
Average age for Aveaning from bottle. 
Number of meals, extra articles of diet. 
6. Diet from 18 Months to 2 Years. Approximate food values. 
Caloric requirements. Articles of diet allowable. 
Number of meals each day. 
7. Preparation of Formulas. 
Utensils Required. 
(a) One dozen bottles (round 
short neck) 
(b) Nipples (seamless, revers- 
ible) glass for solution 
of boric acid or borax 
(c) Chapin dipper 
(d) Glass graduate 16 oz. 
(e) Two pitchers 
(/) Funnel 
(g) Bottle brush 
(h) Double boiler 
(i) Cotton or corks 
(;') Rack for bottles 
(k) Special receptacle for boil- 
ing bottles 
Ingredients Required. 
(a) Certified milk 
(b) Sugars: 
(c) Water — cold, boiled 
Oatmeal 
Flour 
Cornstarch 
Arrowroot 
(d) Gruels (cold) 
Barley 
Milk sugar 
Dextro maltose 
Cane sugar 
(e) Condensed milk 
(/) Proprietary foods STATE BOARD REQUIREMENTS 
27 
8. Method of Technique and Procedure for Formulas. Tech- 
nique of Procedure. 
(a) Care of bottles. Einse after use; fill with water. Boil be- 
fore filling with formula. 
(b) Care of nipples. Turn and rinse after use. Put in boric 
acid solution. Boil once a day. 
(c) Scald pitchers, funnels, measuring glass before preparing 
formula. 
(d) Clean hands. Clean apron. Clean table. 
(e) Care of milk in home. Keep cool, in cold water or refrig- 
erator. 
Procedure. 
(a) Whole milk. Pour out quart bottle of milk into pitcher and 
mix thoroughly. 
(b) Top milk. Allow one quart of milk to stand in bottle three 
hours in cool place. To remove top milk, use Chapin dipper. Dip 
off first ounce with a spoon. 
Top 5 ounces equals 20 per cent fat. 
Top 10 ounces equals 10 per cent fat. 
Top 24 ounces equals 5 per cent fat. 
Whole milk equals 4 per cent fat. 
(c) Skimmed milk. 
The lower 15 ounces equals one-half per cent fat. 
(d) Sugar solution. 
1 dipper equals % ounce by weight. 
1 dipper equals one tablespoon rounded. 
2 dippers to 20 ounces formula equals 5 per cent solution of sugar. 
(1 ounce in 20 ounces of fluid.) 
(e) Gruels. 
(1) Weak. One dessert spoon of flour (barley, etc.) to a pint 
of water. Cook 35 minutes in a double boiler. 
(2) Medium. One tablespoon of flour to a pint of water. 
(3) Strong. Two tablespoons flour to a pint of water. (Barley 
jelly.) 
(/) Filling bottles. 
After mixing formula (all ingredients cold), divide into proper 
number of bottles for 24-hour feedings. Seal with cotton or cork 
and keep cold until used. 
When ready to use, warm milk in bottle. Remove cotton and 
apply nipple. 
Demons trations. 
In care of milk, bottles, nipples, utensils, ice box, sterilizers, etc. 
Demonstration of the properties of whole milk, top milk, skimmed 
milk, illustrating percentage of fat in each. 28 
CO LOB ADO, FLORIDA 
Preparation of diluents as barley water, lime water, gruels, but- 
termilk, whey, etc. 
Beef preparations; cereals, cereal jellies. 
Method of Teaching. This course may be given by the instructor 
of nurses, the dietitian or a nonresident instructor fully qualified 
to teach this particular and important subject. 
The instruction should include lectures with notes, required read- 
ing and short papers on infant feeding contributed by each member 
of the class. 
COLORADO STATE BOARD REQUIREMENTS 
(Requirements are the same as for the American Nurses’ Associa- 
tion; Standard Minimum Requirements in Dietetics for Accredited 
Schools of Nursing.) For outline note page 17 of this book. 
CONNECTICUT STATE BOARD REQUIREMENTS 
(Requirements are the same as for the American Nurse’s Associa- 
tion; Standard Minimum Requirements in Dietetics for Accredited 
Schools of Nursing.) For outline note page 17 of this book. 
DELAWARE STATE BOARD REQUIREMENTS 
Delaware Hospital Training Schools have adopted the Standard 
Curriculum for Schools of Nursing as recommended by the Na- 
tional League of Nursing Education. For outline note page 2 of 
this book. 
DISTRICT OF COLUMBIA STATE BOARD REQUIREMENTS 
SECOND YEAR 
Dietetics 64 hours. 
Includes (a) 12 lectures of physiology of digestion, composition, 
and fuel value of foods; calculation of food requirements and prep- 
aration of menus; (b) 12 classes of 2 hours each demonstration in 
cooking and preparation of food and special diets. 
Pracitcal work 2 months. 
Includes preparation of soft and light diets and special diets under 
the supervisor. This service should come, preferably during the 
second year. 
The Florida curriculum is to be the Requirements of the Ameri- 
can Nurses’ Association; Standard Minimum Requirements in Dietet- 
ics for Accredited Schools of Nursing. For outline note page 17 of 
this book. 
FLORIDA STATE BOARD REQUIREMENTS STATE BOARD REQUIREMENTS 
29 
The Georgia curriculum is to be the Standard Curriculum of the 
Nurses’ Association; Standard Minimum Requirements in Dietetics 
for Accredited Schools of Nursing. For outline note page 17 of this, 
book. 
GEORGIA STATE BOARD REQUIREMENTS 
Preliminary Term 
Preparing, serving, and clearing of trays; care of refrigerator;, 
feeding of helpless patients. 
IDAHO STATE BOARD REQUIREMENTS 
SECOND YEAR 
Dietetics — 24 two-hour lessons — individual class work under 
dietitian (15 minutes to theory and remainder of period to practical 
work). 
Dietet;cs. The course of instruction shall be well balanced and 
systematic, shall include both theory and practice. Outline of the 
work to be arranged by the teacher. 
ILLINOIS STATE BOARD REQUIREMENTS 
Probationary Period 
Elementary Dietetics 5 hours 
First and Second Year 
Dietetics (Theory-class room) 18 hour's 
Dietetics (Practice) 12 hours 
Third Year 
Diet Service (full day 2 months 
INDIANA . 
FIRST YEAR 
First half. Hospital housekeeping, tray-service. 
Second Half. Elementary Dietetics. 16 hours. 
Study of food values; principles of cookery; preparation of simple 
foods. 
second year 
First Half. Dietetics. 48 hours (2-bour periods). 
The application of the principles of nuitrition and cookery to diet 
in disease. Includes: (a) Lectures by dietitian; (b) demon- 
strations and laboratory work in hospital diet laboratory by special 
instructor or hospital dietitian; charting and observation in wards 
on results of routine and special diets; (c) calculation of food re- 
quirements and preparation of menus. 30 
IOWA3 KANSAS 
Practical Work 
Diet Laboratory 2 months 
Includes: The preparation of special diets under the supervision 
of the teacher of dietetics or a competent supervisor. This service 
should come preferably during the second year. 
THIRD YEAR 
First Half. Classes and demonstrations in infant feeding by nurse 
instructor or by dietitian. 
IOWA STATE BOARD REQUIREMENTS 
Preliminary Term 
Preparation of trays and serving of food, with explanation of 
different diets. Serving and feeding helpless patients. 
FIKST YEAR 
Dietetics: Foods — Source, functions, process of digestion, ab- 
sorption, metabolism, elimination. Classification of foods. Food 
values. Principles of cooking. Effects of cooking on various classes 
of food. Relation of diet and nutrition; kinds and proportions re- 
quired under normal conditions. Modifications of, and general prin- 
ciples of cookery required in the preparation of food for the sick. 
Preparation and serving of beverages, as albumen water, tea, coffee, 
cocoa, chocolate, wines, fruit juices, malted milk, beef juice. Milk: 
Pasteurized, sterilized, modified, kumyss, buttermilk (artificial), 
whey, and egg-nog. The adulteration of food. Care of food. Care 
of ice box, kitchen, gas range, cooking utensils, etc. 
Practical Dietetics in Kitchen: 6 weeks.— Computing cost of 
foods. Computing food values. Planning menus for people in health 
and disease. Dietary for special diseases, as nephritis, diabetes, etc. 
Feeding for children, sick and well. General cooking lessons. Mak- 
ing of broth, gelatine, salads, desserts, etc. Practical training in 
this course covers a period of at least six weeks, in which the 
student is required to assist in the planning, preparation, and serv- 
ing of food, special instruction being given with reference to diet, as 
a means of treatment. 
KANSAS STATE BOARD REQUIREMENTS 
Lesson 1. Feeding helpless patients. Take time to do things 
right. Have everything as neat and clean and appetizing as possi- 
ble. Have clean hands. Remove all soiled dressings, excretions, 
etc., before you start to feed the patient. Give the patient plenty 
of time to masticate his food. Cheerfulness on part of the nurse STATE BOARD REQUIREMENTS 
31 
and appropriate conversation will aid the patient in forgetting him- 
self while partaking of food. 
Lesson 2. Serving liquid diet — (a) To helpless patients. 
Put your hand under the pillow and raise up the shoulders when 
the patient is drinking from a glass or cup. Feeding cups, glass 
tube and tray cover must be scrupulously clean. If the patient is 
to drink only a small amount, serve it in a small glass, rather 
than in a large one. If a glass tube is to be used, it should be 
bent and the glass with the liquid held low enough to avoid any 
exertion on the patient’s part. If the patient drinks from a glass do 
not have it too full Do not have the liquid too hot, nor too 
cold. If broths are allowed, remove all grease. (6) To uncon- 
scious patients. Administer liquid slowly. Use a teaspoon or a 
medicine dropper. Give at least half a teaspoonful at a time, be- 
cause swallowing is not induced by a few drops. Unconscious pa- 
tients often must be fed by rectum. 
Lesson 3. Tray serving and food serving. Tray must be of the 
right size, neat and clean. If light diet is given a small tray may 
be used. The tray cloth must be spotless. Food should be palata- 
ble and attractive. Pupil nurses must not serve any articles of 
food to patients, except what has been ordered by the attending 
physician, the head nurse or the dietitian. Rather give a small 
amount of food at short intervals than large amounts at longer 
intervals. Serve hot that which should be hot, and cold that 
which should be cold. A few flowers strewn in one corner of the 
tray will often be highly appreciated by the patient confined to the 
sick room for awhile. If possible, divert the patient’s mind from 
her own troubles, or anything unpleasant while she is partaking 
of food. 
Instruction in dietetics shall be both practical and theoretical. 
Written examinations shall be given at the end of each term. 
First year—10 one-hour lessons each week. 
Second Year.— 12 one-hour lessons each week. 
Third Year.— Diet kitchen practice one month. 
KENTUCKY STATE BOARD REQUIREMENTS 
Dietetics. Thirty-two (32) hours (two hour periods), (a) Food 
— its object, value and composition, (b) Food values in relation 
to nutritive value, (c) Care and preparation of' food. Evidence of 
digestion, (d) General rules for feeding the sick, (e) Special 
diseases and what to avoid, such as Diabetes, Gastritis, Nephritis, 
Dyspepsia, Constipation, etc. LOUISIANA, MICHIGAN 
32 
Branches to be Taught 
Dietetics, Domestic Science, and Food Values. 
LOUISIANA STATE BOARD REQUIREMENTS 
Second Year 
Dietetics, 20 hours: Clinic and Demonstrations. 
Care of refrigerators; tray setting and food serving; feeding of 
helpless and delirious patients; management of liquid diet, with modi- 
fication for infants according to different formulas, also for fever pa- 
tients and invalids. 
Preliminary Term 
Dietetics 4 hours: Tray-setting, administration of food to de- 
lirious, helpless and other patients; artificial feeding of infants, 
care of bottles and food. 
MAINE STATE BOARD REQUIREMENTS 
FIRST YEAR 
Dietetics, both theoretical and practical work — 24 hours. 
MARYLAND STATE BOARD REQUIREMENTS 
FIRST YEAR 
Dietetics: Minimum standard. 15 lessons. Two and one-half 
hours each. (Theory and practice.) Higher standard. 12 lectures. 
6 hours practical work for eight weeks. 
The minimum requirements of the Michigan State Board is a modi- 
fied outline of the “Standard Curriculum” for Schools of Nursing 
Education as recommended by the National League of Nursing Edu- 
cation. The accredited training schools must use the Standard Cur- 
riculum as a guide and the instruction must be given as per the 
methods indicated. There is no restriction whatever if the training 
school desires to follow the Standard Curriculum in its entirety, 
(note page 2), but all schools must cover the required subjects of 
the Board, given to each subject at least the minimum of hours. 
MICHIGAN STATE BOARD REQUIREMENTS 
General Scheme of Theoretical Instruction 
First Year 
Dietetics. Tuesday and Saturday from October to December in- 
clusive—I hour periods 50 hours. STATE BOARD REQUIREMENTS 
33 
MINNESOTA STATE BOARD REQUIREMENTS 
First Year, First Half 
Preliminary Course. 
Elementary D'ietetics 16 hours. 
Care of refrigerator. Feeding the helpless patient. Care of 
the patients’ dishes, drinking tubes, etc. Preparation and serving 
of liquids—milk, hot and cold, egg nog, cocoa, fruit juices, broths, 
etc Preparation of gruels, toast, eggs, etc. Hospital diet lists. 
Classification. Time of serving. Preparation, serving and clearing 
of trays. 
FIRST YEAR 
Practical work in Dietetics.—Individual classwork under dieti- 
tian. To include proper method of preparing and serving: Coffee, 
tea, cocoa, broths, cream and meat soups, beef juice, egg nogs, 
albumin, milk. Toast, Pulled bread, croutons. Bread—wheat, gra- 
ham, whole wheat, gluten, bran, nut. Light desserts—baked apples, 
corn starch, custards, gelatines, ices, ice cream. Eggs,—soft boiled, 
poached, creamed, omelet. Cereals. Gruels. Rice. Meats—Beef- 
steak, lamb chops, roast beef and lamb, bacon, sweet breads, scraped 
beef, game, chicken. Fish—baked and broiled—white fish, halibut, 
bass, trout. Oysters—creamed, panned, stewed, escalloped, Pota- 
toes—Baked, boiled, creamed, stuffed, escalloped. Fruits—stewed 
and fresh. Salads—and salad dressing—Fresh, mayonnaise, and 
cooked dressing. 
MISSISSIPPI STATE BOARD REQUIREMENTS 
First Year 
20 classes in dietetics 1 hour each. One month practical diet 
kitchen work. 
Second Year 
10 classes in dietetics, 1 hour each. One month practical diet 
kitchen work. 
Third Year 
One month practical diet kitchen work. Instruction to be given by 
a trained dietitian. Require three months’ practical diet kitchen 
work in all Training Schools. 
The State Board of Examiners of Nurses recommend that Missouri 
Hospital Training Schools follow as nearly as possible the curriculum 
as outlined by the National League of Nursing Education. For out- 
line note page 2 of this book. 
MISSOURI STATE BOARD REQUIREMENTS 34 
MONTANA, NEW JERSEY 
Montana Training Schools for Nurses have adopted the Minimum 
Requirements for Accredited Schools of Nursing recommended by the 
Directors of the American Nurses’ Association. For outline note 
page 17 of this book. 
MONTANA STATE BOARD REQUIREMENTS 
Nebraska Hospital Training Schools have adopted the Standard 
Curriculum for Schools of Nursing as recommended by the National 
League of Nursing Education. For outline note page 2 of this 
book. 
NEBRASKA STATE BOARD REQUIREMENTS 
NEW HAMPSHIRE STATE BOARD REQUIREMENTS 
Preliminary Term and First Year 
Dietetics: 30 hours. 
Theoretical Dietetics 
Food: source, composition, classifications, definitions, adjuncts. 
Mineral matter: source, functions. 
Water: source, functions in body; varieties of drinking water; 
source of disease. 
Beverages: tea, coffee, cocoa, chocolate; nujtritive value; physio- 
logical effects; caloric value of foods. 
Animal foods: milk, constituents; care and preservation; bac- 
teria in milk; effect of heat; adulterations, contamination, impuri- 
ties, derivatives, digestibility; composition, comparison of human and 
cow’s milk. 
Modification: top milk, Baner method; certifications, pasteuriza- 
tion ; adaption of milk for the sick; the uses of milk. 
Eggs: composition, test, digestibility; nutritive value; effect of 
temperature; advantages and disadvantages in use. 
Fish: classes; composition; sign of freshness; care; nutritive 
value. 
Mollusks and crustaceans. 
Meats: composition; nutritive value; effects of heat; compari- 
son of raw and cooked meat; effect of hot and cold water; organs 
used as food; preparations of meat for the sick; solid; fluid, con- 
centrated, predigested, preservatives. 
Poultry: game. 
Fats and oils: source, vegetable and animal; functions; digesti- 
bility; value as food; vegetable acids. 
Carbohydrates: source, functions, nutritive value. 
NEW JERSEY STATE BOARD REQUIREMENTS STATE BOARD REQUIREMENTS 
35 
General principles in cooking vegetables, and cereals. Fruits; 
uses in dietary; nuts; food adulterations. 
Sugars: comparison of animal and vegetable foods (diets) ; quan- 
tity of food required; planning menus; caloric value of foods; com- 
puting calories in ordinary diets. 
Feeding of infants: capacity of infant’s stomach; diet in child- 
hood; caloric value of infant formulas. 
Diet in disease: fevers in general — typhoid; digestion of foods; 
general relation of food to special diseases; diseases caused by 
dietetic errors; food required for special conditions; administration 
of foods for the sick. 
Diseases especially influenced by diet: review of theory and 
formulas; classification of diets; preparation of diets in special 
diseases. 
Practical Dietetics 
Preparation ot trays.— Beverages: preparation and serving; tea, 
coffee, cocoa, chocolate. 
Acid beverages: egg lemonade, wine whey, cream of tartar drink, 
mulled wine, grape wine, Irish moss lemonade, apple water, orange- 
ade, seltzer and orange, egg and wine, lemon whey, lemon albumin, 
Stokes brandy and egg mixture, sugar syrup, toast water, iced 
grape juice. 
Milk and egg beverages; albuminized milk, fluffy egg-nog, egg and 
brandy, plum egg-nog, coffee egg-nog, malted milk with egg, mixed 
egg-nog, chocolate syrup, egg and orange. Soups: stock, cream; 
gruels. Biscuit, muffins. 
Meats, fish and poultry, etc.: meats — broiled, panned, stewed, 
dressing of poultry, broiling of poultry, stewing of poultry; oys- 
ters — panned, stewed, creamed, broiled; fish — broiled, boiled with 
sauce; sauce — white sauce for stewed chicken, tomato sauce, drawn 
butter. 
Salads and sandwiches: plain lettuce, tomato, celery and apple, 
fruit salad, French dressing, mayonnaise, boiled dressing, sweet 
dressing for fruit salad. Sandwiches: plain, brown bread, lettuce, 
fancy shapes, olive, rolled. Baked bananas. 
Cereals: oatmeal, cream of wheat, hominy grits. Vegetables — 
starchy; potatoes — baked, stuffed baked, boiled, mashed, creamed; 
rice; green vegetables — spinach, celery, tomatoes, cauliflower, string 
beans. 
Cooking of eggs: boiling, steaming, poaching, omelet — three 
kinds, eggs in cream sauce, eggs in tomato sauce. Preparing baby 
food, formulas. 
Desserts and sugars: boiled custard, baked custard, caramel boiled 
custard, snow pudding, gelatin — sherry, orange and lemon, charlotte 
russe, cooking of fruit, serving of raw fruit. 36 
NEW YORK 
Ice cream; sherbets and ices, cake — plain, sponge, wafers, gen- 
eral review. 
NEW YORK STATE BOARD REQUIREMENTS 
First Year — First Semester 
Nutrition and Cookery 
Time: 24 hours. Twelve periods of 2 hours each. Each period to 
include class, demonstration, and laboratory work. Class conducted 
by one dietitian. Given in first term of preparatory year. 
Objects of Course: 1. To give pupils a good fundamental under- 
standing of the principles and methods of simple cookery for well and 
sick people. 2. To make them familiar wth the nutritive values of 
foods, and help them to arrange a balanced dietary for well people or 
convalescents according to the demands of age, physical activity, 
climate, etc. 3. To help them to understand and administer the 
ordinary hospital diets. (Dietary treatment of particular diseases 
to come later.) 
Outline of classes: 1. Chemical composition of the body and of 
food; classification of foods. 2. Digestion; the general principles of 
cooking and serving in relation to digestion. 3. Computation of fuel 
value and building materials in foods. 4. Beverages. 5. Cereals, 
gruels and starch drinks. 6. Breads; leavening agents. 7. Vege- 
tables, fruits and sugars. 8. Protein foods; milk. 9. Eggs. 10. 
Meats. 11. Fish, fats and oils. 12. Hospital diets. 
If necessary, lesson 2 may be given later when this subject has 
been covered in the anatomy course. 
First Year — Second Semester 
Diet in Disease 
Time: 8 hours. Four periods of two hours each. Classes hv nurse 
instructor. Demonstrations and laboratory work conducted by die- 
titian. Given in second term of preparatory year. 
Objects of Course: To apply the fundamental principles of cookery 
and nutrition to the dietary treatment of the most common diseases. 
In each of the conditions mentioned below, general principles of 
feeding are discussed, diet lists examined, menus made out, food 
values computed, and typical diets prepared and served. The chart- 
ing of diets is also emphasized and the importance of proper records, 
especially in metabolism studies. 
Outline of Classes: 1 Diet and diseases of the digestive system: 
test diets and nutrient enemata. 2. Diet in fevers; high caloric 
feeding; diet in convalescence. 3 and 4. Diet in diabetes, nephritis, STATE BOARD REQUIREMENTS 
37 
cardiac disorders, nervous and mental conditions, rheumatic condi- 
tions, etc. 
Second Year — First Semester 
The feeding of normal children. Disorders of digestive tract. 
NORTH CAROLINA STATE BOARD REQUIREMENTS 
North Carolina Training Schools have adopted the Requirements in 
Dietetics for accredited Schools of Nursing recommended by the 
American Nurses’ Association. Note page 17 of this book for pre- 
requisite studies recommended for entrance requirements to Schools 
of Nursing. 
Minimum Requirements for Theoretical Work 
First Year. First half. Elementary dietetics sixteen hours. 
Second Year. First Half. Advanced dietetics and laboratory 
work sixteen hours. 
Minimum Requirements for Practical Work 
Diet kitchen two months. 
NORTH DAKOTA STATE BOARD REQUIREMENTS 
Preliminary Term 
Dietetics: Preparing, serving, and clearing of trays. Care of 
refrigerator. Feeding of helpless patients. Preparing and serving 
of liquids. 
First Year 
Theoretical work: (Partly in probation period and applied diet- 
etics in senior year.) Anatomy and physiology of digestion. Re- 
view subjects as already given in anatomy, i.e., mechanical and 
chemical processes, absorption, assimilation, metabolism, elimina- 
tion. Food-definition of, source, function, composition, classifica- 
tion, and food adjuncts. Water, minerals, fats, and oils, carbohy- 
drates and proteins, each studied as to their composition, food 
value, digestion, and comparative values. General principles to be 
observed in cooking starches — cereals, vegetables, etc. Proteins — 
eggs, meat, etc. 
Practical work: 24 two-hour lessons—individual class work un- 
der dietitian. (15 minutes to theory and remainder of period to 
practical work.) Practical work to include the proper methods of 
preparing and serving: Coffee, tea, cocoa, chocolate, beef juice, 
beef broth, chicken broth, oyster broth, egg-nog, albumin, milk; 
cream soups (tomato, corn, celery, pea) ; toast, croutons, pulled 
bread; bread — graham, wheat, whole wheat, gluten, nut; light des- 38 
OHIO, OREGON 
serts — cornstarch, gelatine, ices, ice-cream, baked apples; eggs — 
soft boiled, poached, creamed, custard, omelet; beefsteak, lamb-chops, 
roast beef, roast lamb, bacon, sweetbreads, scraped beef; chicken — 
game; baked and broiled whitefish halibut, bass, brook trout, oys- 
ters ; rice, oatmeal, cream of wheat, rolled oats; potatoes — baked, 
boiled, creamed, escalloped and stuffed; fruits — stewed and fresh; 
salads — French salad dressing, cooked salad dressing, mayonnaise. 
third year 
Milk modification for infants according to different formulae. 
OHIO STATE BOARD REQUIREMENTS 
The Ohio State Board in so far as possible are advising the Ohio 
Schools to adopt the “Standard Curriculum” for Schools of Nurs- 
ing as recommended by the National League of Nursing Education. 
(See page (2) of this book). 
Minimum Requirements for Theoretical Work 
First Year 
Elementary Dietetics 16 hours 
Second Year 
Diet in Disease 16 hours 
Minimum Requirements for Practical Work 
Diet Kitchen 2 months 
Oklahoma Hospital Training Schools have adopted the Standard 
Curriculum for Schools of Nursing as recommended by the National 
League of Nursing Education. For outline note page 2 of this 
book. Minimum requirements for accredited schools of nursing— 
as approved by the board of Directors of the American Nurses’ 
Association. For outline see page 17 of this book. 
OKLAHOMA STATE BOARD REQUIREMENTS 
Oregon State Board minimum requirement is thirty-two hours 
(two hr. periods). Both lectures and practical demonstrations 
given by registered dietitian. 
OREGON STATE BOARD REQUIREMENTS 
Preliminary Term 
Anatomy and physiology of digestion; principles of nutrition. 
Food values. Preparing and serving trays, feeding helpless patients. 
First Year 
Includes both theoretical work and practical application of prin- 
ciples of nutrition and cookery to diet in disease. STATE BOARD REQUIREMENTS 
39 
Third Year 
Modification of milk and infant feeding. 
PENNSYLVANIA STATE BOARD REQUIREMENTS 
First Year 
Elementary Dietetics 24 hours 
1 Psychology of food serving. Seating of trays. Principles of 
serving. 
2. Explanation of hospital dietry. 
3. Food stuffs; values. 
4. Milk; peptonized, pasteurized, sterilizes, boiled, but- 
termilk; examination of milk-dirt, fat, acid, adulter- 
ants. 
5. Milk products; butter, cream, cheese, curds and whey, 
junket. 
6. Eggs; tests. 
7. Beverages. 
8. Starchy foods. 
9. Gruels. 
10. Cereals; breakfast foods. 
11. Cereals as vegetables. 
12. Breads. 
13. Fruits; fresh and dried. 
14. Sugars. 
15. Fats and oils. 
16. Fish. 
17-18. Poultry. 
19-20. Meats. 
21. Broths, meat extracts. 
22-23. Desserts. 
24. Special dietaries. 
Second Year 
Dietetics 8 hours 
1-2 Diet in diseases of the digestive system and in surgi- 
cal conditions of the same with laboratory demonstra- 
tions. 
3-4. Diet in fevers and communicable diseases with labora- 
tory demonstration. 
5-6. Diet in constitutional diseases and in diseases of the 
urinary system with laboratory demonstration. 
7-8. Diet in circulatory disorders; in mental and nervous 
conditions with laboratory demonstrations. SOUTH DAKOTA,, UTAH 
40 
SOUTH DAKOTA STATE BOARD REQUIREMENTS 
FIRST YEAR 
Second Half. Elementary Dietetics. 16 hours. Study of foods 
and their values; principles of cookery; preparation of simple foods. 
SECOND YEAR 
First Half. Dietetics. 48 hours (2 hour periods). 
The application of the principles of nutrition and cookery to diet 
in disease. Includes: (a) Lectures by nurse dietitian; (ft) demon- 
strations and laboratory work in hospital diet laboratory by special 
instructor or hospital dietitian; charting and observation in wards 
on results of routine and special diets; (c) calculation of food re- 
quirements and preparation of menus. 
Practical Work 
SECOND YEAR 
Diet Laboratory. 2 months. 
Includes: The preparation of special diets under the supervision 
of the teacher of dietetics, or a competent supervisor. 
TEXAS STATE BOARD REQUIREMENTS 
Preliminary Term 
Dietetics: Classification of foods, care of foods, cooking of foods, 
serving of foods. 
FIRST YEAR 
Tray setting and food serving; feeding of helpless and delirious 
patients; management of liquid diet. 
SECOND YEAR 
Milk modification for infants according to different formulae; 
also for fever patients and invalids. It is recommended that con- 
tinued and special attention be given to dietetics, throughout the 
second year. 
THIRD YEAR 
Diet kitchen practice, including the modification of milk, one to 
two months. 
The following curriculum has been outlined and approved by the 
Board of Nurse Examiners for the purpose of standardizing the 
course of study given by the nurses’ training schools in the State. 
UTAH STATE BOARD REQUIREMENTS STATE BOARD REQUIREMENTS 
41 
It is based upon the minimum requirements for accredited schools 
as approved by the American Nurses’ Association and the League 
of Nursing Education. For outlines note page 2 and 17. 
In cases where for some reason the hospital finds that it will 
be more convenient to rearrange the curriculum, this may be done, 
but the hospital must submit the rearranged curriculum for the 
approval of the Board and must be prepared to show that the re- 
quired number of hours are actually being given. 
Arrangement of Course 
First Year (First Half) 
Dietetics 8 hours 
Includes the preparation of beverages. 
Second Year (First Half) 
Dietetics (2 Hour periods) 32 hours 
The application of the principles of nutrition and cookery to 
diet in disease. Includes (a) lectures by physician or dietitian; 
(b) demonstrations and laboratory work in hospital diet laboratory 
by special instructor or hospital dietitian;’ charting and observa- 
tion in wards on results of food requirements and preparation of 
menus. 
VERMONT STATE BOARD REQUIREMENTS 
Dietetics: Classification of foods, care of foods, cooking of foods, 
serving of foods. 
Digestion: Absorption and assimilation. 
Tray-setting and food serving: feeding of helpless and delirious 
patients; management of liquid diet. 
Virginia Hospital Training Schools have adopted the Standard 
Curriculum for Schools of Nursing as recommended by the National 
League of Nursing Education. For outline note page 2 of this 
book. 
Schedule of Theoretical Instructions to he given 
in accredited Schools of Virginia. 
First Year, Second Term 
Dietetics: 
Nutrition and Cookery 50 hours 
Second Year, First Term 
Infant Feeding with nursing in Diseases of Children, 28 hours 
VIRGINIA STATE BOARD REQUIREMENTS 
WASHINGTON SUGGESTED STATE BOARD REQUIREMENTS 
Minimum Standards for Teaching Dietetics in Hospitals 42 
WASHINGTON 
The course in Dietetics should be given as early as possible in 
training. It will simplify the teaching if the course is preceded 
by at least some work in physiology, anatomy, bacteriology, and 
household chemistry. 
It should be given by 'some one who has a good scientific knowl- 
edge of the subject and who keeps up-to-date. So much research 
work is being done and so many new discoveries are being made 
that one must be able to distinguish between authentic and un- 
authentic sources of information. 
Forty hours of class instruction and laboratory practice would 
be a fair minimum for those who have had those subjects given 
above which would support and simplify the instruction in Dietetics. 
OBJECTS OF COURSE 
(As given in Standard Curriculum for Schools of Nursing 
by the committee on Education of the National League of 
Nursing Education.) 
1. To give pupils a good fundamental understanding of 
the principles and methods of simple cookery for well and 
sick people. 
2. To make them familiar with the nutritive values of 
foods and help them to arrange a balanced dietary for well 
people or convalescents, according to the demands of age, 
physical activity, climate, etc. 
3. To help them understand and administer the ordinary 
hospital diets and to plan dietaries for special diseases. 
TWENTY LESSONS 
I. Study the body composition and food composition Classi- 
fication of foods and their function in the body. 
1. Study of laboratory equipment. 
2. Practice in measuring and weighing food materials. 
II. A study of the digestive system and digestive processes. 
1. Effect of heat on food materials. 
2. Temperatures in baking, boiling, stewing, frying, etc. 
3. Care and preservation of foods. 
III. Study of general food requirements in health, variations 
due to age, sex, weight, activity, climate, etc Require- 
ments as effected by illness. Need of special care in prepara- 
tion of foods for invalids. 
1. A study of fuel values of foods and 100 calorie por- 
tions. 
IV. Basis for measuring amount of various foods required, as 
tissue building foods, energy giving foods, and mineral 
salts. 
1. Cost of foods as compared with nutritive value. STATE BOARD REQUIREMENTS 
43 
2. Study of meal planning for full diets. 
V. Study of foods for the sick. 
1. From point of view of body needs. 
2. “ “ “ “ “ food preparation. 
3. Practice in tray service. 
4. Practice in table service. 
VI. Beverages 
1. Study of various beverages and their place in the diet. 
2. Practice in preparing various beverages. Stimulating, 
cooling, acid, mineral, etc. 
VII. Starches. 
1. Composition and food value 
2. Underlying principles of preparation. 
3. Practice in preparing cereals, gruels, and starchy 
drinks. 
VIII. Vegetables. 
1. Food value and underlying principles in preparing 
green, root, dried, and canned vegetables. 
IX. Fruits. 
1. Food value and underlying principles for serving both 
cooked and uncooked fruits. 
X. Fats and Oils. 
1. Food value—study of vegetable and animal fats. 
XI. Milk. 
1. Composition and nutritive value, digestibility, how 
effected by heat, ways in which it may be disguised, 
ways in which it may be served raw and pasteurization. 
2. Source, food value and ways of preparing and serving 
cream, butter, cheese, whey, buttermilk, etc. Com- 
position and use of prepared with foods 
XII. Eggs. 
1. Composition, nutritive value, digestibility, how 
effected by heat, and ways of preparing and serving. 
2. Eggs in combination with other foods. 
XIII. Meat and Poultry. 
1 Composition, nutritive value and digestibility. A 
study of the different cuts. 
2. Effect of temperature. 
3. Use and preparation of meat juices. 
4. Principles of carving. 
XIV. Fish and other sea foods. 
1. Composition, nutritive value and digestibility. 
2. Preparation and ways of serving fish dishes. 
XV. Gelatines and frozen desserts. 44 
WEST VIRGINIA 
1. Source, composition, nutritive value and value as a 
food of gelatin dishes. 
2. Principles of freezing mixtures. 
3. Preparation and ways of serving gelatin dishes and 
frozen desserts. 
XVI. Batters and Doughs. 
1. Bread: composition, nutritive value and source and 
digestibility of various flours and meals. Their use 
in bread mixtures. Food value and digestibility of 
various breads. Preparation of simple breads. 
XVII. Batters and Doughs (cont.) 
1. Muffins and Cake: Food value and digestibility of 
various muffins and cake mixtures. Preparation of 
muffins, sponge cake, plain cake 
XVIII, XIX, XX. Special Diets. 
1. In diseases of digestive system. 
2. In fever. 
3. In anemia. 
4. In nervous and mental disorders. 
5. In nephritis, rheumatism, gout, scurvy, diabetes. 
WEST VIRGINIA STATE BOARD REQUIREMENTS 
FIRST YEAR 
Theory: Lecture 1. Foodstuff's and their classification. 2. Prin- 
ciples of cooking. 3. Beverages. Milk. 4. Serving of food. 
Combinations of food. 5. Relation of diet and nutrition. 
Practical Work: Practical demonstrations in diet kitchen on care 
of gas range, electric range, cooking utensils and ice box. Prep- 
aration of trays. Feeding of helpless patients. Preparation of 
foods. 
SECOND YEAR 
Lectures: 1. Carbohydrates; their sources, food values and prep- 
arations. 2. Meats; their food values and methods of prepara- 
tion. 3. Eggs; their value, tests.for freshness, and preparation. 
4. Fish, clams, oysters; their food value, and preparation. 5. 
Special diets in different diseases. 
Practical demonstrations in diet kitchen, preparing and serving 
the different varieties of food. 
THIRD YEAR 
Computing cost of foods. Computing food values. Planning menus 
for people in health and disease. STATE BOARD REQUIREMENTS 
45 
FIRST YEAR 
Probationary Course. Three Months. 
Dietetics: Probationary Course. Three Months. Feeding help- 
less patients. Serving liquid diets under direction. Charting diets. 
WISCONSIN STATE BOARD REQUIREMENTS 
Second Term January 3 to May 31 
Dietetics.— Twelve classes. Theory, one half hour. Demonstra- 
tion, one and one-half hours Review physiology of digestion; 
mechanical and chemical processes; absorption; assimilation, and 
elimination. 
Foods.— Classification, composition, and function. 
Food values 
Principles to he observed in the preparation of foods. 
Practical Dietetics — Preparation and serving of the following: 
Coffee, tea, chocolate, cocoa, broths, hot milk, oyster stew, egg-nog, 
eggs (poached, scrambled, jellied, baked), omelets, custards, toasts, 
cream sauce, light-desserts (including ice cream), beefsteak, roasts, 
bacon, sweetbreads, fish, chicken, breakfast foods, vegetables, fruits, 
and simple salads. 
Serving of trays. 
Second Year, First Half 
Dietetics 32 hours 
WYOMING STATE BOARD REQUIREMENTS 
Third Year 
Diet Kitchen 2 months STATE BOAED EXAMINATION QUESTIONS 
IN DIETETICS 
ALABAMA 
May, 1920 
1. What is food? Why is a mixed diet advisable? 
2. What food would you advise in the following conditions, and 
why? Diarrhea, constipation, gastritis, nephritis. 
3. Give formula for nutrient enema, and technique of administering. 
4. Name four reasons for cooking food, and four wTays of cooking 
food 
5. Name five diseases where special diet is necessary in overcom- 
ing the disease. 
6. Describe the process of making beef tea, beef broth. Which is 
most nutritious? 
7. Name secretions that act on the food in the mouth, stomach, and 
intestines. 
8. Name five food priniples and classify them according to their 
functions. 
October, 1920 
1. What is food? Name the five classifications. 
2. (a) What would you include in the liquid diet? 
(b) Soft diet? 
3. When do you resort to rectal feeding? 
4. What foods are preferably given by rectum? 
5. Name three diseases in which a special diet is necessary. 
6. How often should a normal child three months old be fed dur- 
ing the day? 
7. What kinds of food are usually given in constipation? 
Name several. 
8 Outline a diet for a patient with tuberculosis. 
9. Why are meats generally restricted in nephritis? 
10. What are some of the uses of water to the body? 
June, 1921 
1. Why is it essential for a nurse to have a practical knowledge 
of dietetics? 
46 STATE EXAMINATION QUESTIONS 
47 
2. Outline a diet of liquids for 24 hours, taking care that the pa- 
tient has a variety and sufficient nourishing quality. 
3. In what foods do we more often find ptomain poison, and how 
may it be prevented? 
4. Outline one day’s diet for a child three years old. 
5. What foods are withheld in Diphtheria, Diabetes and Gout? 
6. What diseases are communicable through the medium of milk? 
7. Give diet in habitual constipation 
8. What general rules would you observe in feeding children ? 
9. What constitutes a perfect food? Name one. 
10. Through what processes must food undergo before it can be of 
use to the body? 
October, 1921 
1. What processes are necessary to make food of use to the body? 
2. Mention three points to be considered in making out a menu. 
3. What diet would you give to an anemic patient if the matter 
were left to your discretion? 
4. Why should infants not be given starches unless predigested? 
5' What vegetables supply about the same elements for the system 
as meats? 
6. Name some foods that have a laxative effect. 
7. Name three diseases requiring special diet. 
8. Summarize the uses of water in the body. 
9. Give your dietetic management of an abdominal section for the 
first seven days. 
10. What is a good diet to give a rheumatic patient? 
June, 1922 
1. How are foods classified? 
2. Name the divisions of organic foods. 
3. How do carbohydrates differ in their food values? 
4. Name the chief tissue building foods. 
5. Name the chief heat and force producing foods. 
6. Name the forms of animal foods. 
7. Wliat do proteins supply our bodies with ? 
8. What are vitamines? Where are they found? What is their 
function ? 
9. How are they destroyed? 
10. Name three diseases requiring special diet. 
11. Give an outline of a diet for a diabetic patient. 48 
ARKANSAS 
ARKANSAS 
1. At what temperature must milk be kept to prevent bacterial 
development? Are bacteria present in all milk? 
2. Name three diseases where special diet is necessary in overcom- 
ing the disease 
3. Describe the process of making tea, giving reason for this pro- 
cess. 
4. Outline a day’s diet for an eighteen months old child. 
5. Give method of toasting bread, give object of toasting. 
6. Name one food rich in iron. 
7 What effect has cold water on the juices in meat? Boiling 
water ? 
8. Name five things that could be served at a meal, which would 
illustrate the five food principles and state to which principle 
each belongs. 
9 How do you prepare barley water? 
10. Name three kinds of sugar. 
May, 1920 
October, 1920 
1. Name three foods which contain an abundance of protein. 
2. Name two foods which contain large amounts of mineral 
3. Outline a day’s diet for a child eighteen months old. 
4. How is milk pasteurized? 
5. Give detailed description of your method of making toast, and 
what change takes place in the bread? 
6. Mention two diseases due to improper diet. 
7. Discuss diet in pulmonary tuberculosis 
8. Of what importance are vitamines in the diet? 
9. In which foods are they abundant? 
May, 1921 
1. What articles of food are important in a diet for children? 
Give reasons. 
2. What is food? Give classification of food. 
3. Describe technique for giving rectal feeding. 
4. What do you understand by certified milk, pasteurized milk, 
sterilized milk? 
5. Give three reasons for cooking food. 
G. Give method of cooking cereals. 
7. Mention three points to be considered in making out a menu. STATE EXAMINATION QUESTIONS 
49 
8. Compare cow’s milk with mother’s milk as to percentage, com- 
position and digestibility. 
October, 1921 
1 What are the essentials of an ideal diet? 
2. Where does the digestion of protein take place? 
3. Give principles for cooking protein food. 
4. Tell how the following articles are prepared: Whey, junket, 
peptonized milk. 
5. How is milk pasteurized? What effect does pasteurizing have 
on milk? 
6. What is the cause of Ptomain poisoning? How may it be pre- 
vented ? 
7. Outline the procedure to be followed in the use of the stomach 
tube 
8. Mention at least five points which you consider important for 
the nurse to remember when serving patients’ meals. 
9. What part do vitamines play in nutrition? 
10. Discuss nutritive value of breads. Name a bread commcnly 
prescribed for diabetes. Why does toasting bread make it more 
digestible? 
May, 1922 
1. Give five points to be observed in serving trays. 
2. Define calory, vitamines. 
3. How do you prepare whey, buttermilk, chicken broth? 
4. How do you prepare sweetbreads, steak, boiled custard? 
5 Outline a days diet for a patient suffering from obesity. 
0. What foods would you consider beneficial for anemic patients? 
7. Tell in detail how you would prepare and keep the following 
formula: whole milk ozs. 24, water ozs. 12, milk sugar ozs. 
1 Yj, Six ozs. at a feeding, six feedings. 
8. At what temperature should perishable foods be kept during the 
summer ? 
9. What are ptomains? 
10. Give technic for rectal feeding. 
CALIFORNIA 
June, 1918 
1. What do you understand by nitrogenous foods?- 
2. What processes are necessary to make food of use to the body? 50 
CALIFORNIA 
3. (a) What is the relative food value of starches, proteins, and 
fats? (b) How is the fuel value of foods expressed? (c) How 
many calories should the following yield to the body: 1 gram of 
fat; 1 gram of protein; 1 gram of carbohydrates? 
4. (a) What is the effect of cooking upon vegetables? (b) What 
is the proper way to cook rice? 
5. Give four points to be considered in the preparation of an 
invalid's tray. 
6. (a) When must fat be withheld from a diet, and why? (b) 
What are the chief uses of salts in the body? 
7. Outline one day’s diet for a tubercular patient confined to bed. 
8. (a) Define: digestion; absorption; assimilation (6) Follow 
the digestion of a glass of milk. 
9. (a) W’hat food principle predominates in nuts? (b) Give the 
theory of cooking starches. 
October, 1918 
1 Name the food principles and give an example of each. 
2. Which food principle is essential for tissue building? 
3. Define a calorie. What is the average number of calories nec- 
essary for an adult ? 
4. Briefly outline the course in dietetics which you have had. 
5. When is a salt free diet used? Why? 
C. To what class of foods do starches belong? Where are they 
digested and by what? 
7. What is the great digester of fats? When should fats be 
withheld from the diet? 
8. Why is water necessary? How much should be taken daily? 
9. Explain the difference in the action of pepsin and rennin in 
the stomach 
10. Why is iron necessary in the diet? What foods supply it? 
11. Name ten foods, the chief element of which is classed as a 
carbohydrate. 
12. Mention important foods to use in the treatment of anemia and 
give reasons 
February, 1919 
1. Name five chief tissue building foods and five chief heat and 
force producing foods 
2. What should be the diet of a patient suffering from chronic 
constipation ? 
3. What value has water in any diet? Where is water chiefly 
absorbed? STATE EXAMINATION QUESTIONS 
51 
4. Outline a diet for one day excluding starch as much as pos- 
sible. 
5. Name two foods under the following classifications: Nitro- 
genous, non-nitrogenous, rich in minerals. 
6. Which has the higher nutritive value, fish or meat? Give 
your methods of cooking a steak. 
7. What diet would you give an anemic patient if the diet were 
left to your discretion? 
8. What is a calorie? How7 many calories does a man of average 
weight, doing moderately hard work, require per day? 
9. Give five conditions that may influence the digestibility of 
food. 
10 What conditions should be considered in deciding the amount 
of food required ? 
11. What is the value of fruit and fruit juices in a dietary? 
12. Give five examples of foods classified under liquid diet; soft 
diet. 
October, 1919. 
1. What are the fundamental food principles? 
2. What do you understand by the term “food value”? 
3. In the cooking of what food is the principle of hydrolysis 
applied? 
4. Trace the digestion of starch throughout the alimentary canal. 
5 What substances should be eliminated from the diet in ne- 
phritis? Why? 
G. What are the functions of water in the body? 
7. Give a suitable diet for one meal for a diabetic patient. Why 
did you select these foods? 
8. At about what temperature should eggs be cooked? Why? 
9. How would you prepare beef juice? What cuts are best 
for this purpose? What is its nutritive value—calories per 
oz ? 
10. Outline a day's menu for a bed patient with tuberculosis 
11. What principle article of food would you eliminate in jaun- 
dice? Why? 
12. How would you prepare an egg omelet? 
13. How would you prepare whey? 
14 Describe three ways of cooking eggs suitable for a patient on 
soft diet. 
15. Why do you cook food? Give general rules for cooking 
meat. 52 
COLORADO 
COLORADO 
1920—A 
1. What general rules should be observed in feeding of children? 
Name at least five. 
2. How would you sterilize milk? 
3. Why is thorough cooking especially important in cereal foods 
and not in flesh foods? 
4. (a) How would you prepare tea? (b) Egg-nog. 
5 What can you say of the food value of fish and men+ion four 
methods of cooking the same. 
6. Mention three points to consider in making out a menu. 
7. (a) Is it advisable to serve cocoa frequently to invalids? (b) 
Give reasons for your reply. 
8. What articles do you understand to be included in light diet? 
Name ten 
9. What articles of food are especially to be avoided in nephrites? 
10. What disease is usually given a carbohydrate free diet? 
1. Give uses in the body of the following:—(a) Proteins; (6) 
Carbohydrates; (c) Fats; (d) Mineral Matter; (e) Water. 
2. (a) Name two diseases requiring special diet, (b) Describe 
briefly the diet in each case 
3. Name four points requiring special attention in the serving of an 
invalid’s tray. 
4 Define: (a) Metabolism; (b) Lactose. 
5. (a) What articles of food should he avoided in the feeding of 
a typhoid fever patient? (b) Give reasons for this. 
6. (a) How should meat be prepared in order to retain its juices? 
(b) To extract juices? 
7. Give method of preparing sweetbreads for a patient 
8. (a) How would you prepare a cup of tea? (b) Cup of cocoa? 
9. Give preparation of:—(a) Raw beef sandwich; (b) Barley 
water. 
10 What articles of food would you give a child two years of age 
who had Rachitis? 
1920—B 
1921—A 
1. Name the chief uses of food. 
2. What food group yields the most heat? 
3. Name three reasons why it is desirable to cook foods. STATE EXAMINATION QUESTIONS 
53 
4. Show tvhy a mixed diet is advisable. 
5 What is lactose and where found? 
6. Show why thorough cooking of starchy foods is very important. 
7. Compare skimmed milk and buttermilk with whole milk as to 
food value. 
8. (a) Describe the proper method of broiling a beef steak. 
(b) What cuts of meat make the best soup and why? 
9. What useful function is performed by the indigestible part of 
vegetables ? 
10. What care should be given to refrigerators, cup boards and 
where food is kept? 
1921—B 
1. Define foods. What constitutes a perfect food? 
2. (a) Why are eggs a valuable food for young children? (6) 
For anemic people? 
3. Why is dextrin-maltose sometimes used in an infant’s feeding? 
4. What is meant by certified milk? 
5. What vegetables contain little or no starch, and give reason 
why they are essential to health? 
6. Give your method of preparing chicken broth. Milk toast. 
7. How do you make a cup of tea? Malted milk? 
8. Name some foods that should not be given to a patient with 
acute nephritis 
9. Plan one meal for a patient on a gastro intestinal diet. 
10. Why should a fever patient receive a high caloric diet? 
1. Name three important points to be considered in planning a 
well-balanced diet. 
2. Classify foods according to their alimentary principles. 
3. What result would you expect from overeating? 
4. Name five conditions which influence digestibility and assimila- 
tion of food. 
5. Name two important rules to be observed in regulating the diet. 
6. How may a nurse promote the comfort of a weak convalescent 
patient while taking his food? 
7. Prepare a day’s menu for a patient, excluding starchy foods 
as far as possible, while giving a variety. 
8. How would you boil a piece of beef if you wished to prepare 
the meat as a food ? 
9. What care should be given to eggs? 
10. W'hat is meant by the term modified milk? 
January, 1922. CONNECTICUT 
54 
1. (a) Define digestion. (b) Where does it take place? 
2. Name five things that could be served at a meal, which would 
illustrate the five food principles, and state to which principle 
each belongs. 
3. Name five diseases in which the diet forms an important part 
of the treatment, and in which errors in diet may have serious 
consequences. 
4. Why is diet so important in turberculosis ? 
5. In what cases would you give only vegetables growing above 
the ground? 
6. (a) Wlhat is the difference between green and black tea? (b) 
Which retards digestion the least? (c) Why? 
7. (a) How are meats cooked to retain the juices? (b) To ex- 
tract the juices? 
8. State how you would prepare barley water, oatmeal gruel, al- 
bumin water? 
9. How are broths made? Mention two ways of removing fats 
from soups. 
10. State three essentials to success in the serving of food to the 
sick. 
May, 1922 
CONNECTICUT 
January, 1920 
1. What factors determine the food requirement in health, or 
disease? 
2. Describe the digestion process of a slice of bread 
3. Why is milk so valuable in the diet? 
4. Give the chief difference between mother’s milk and cow’s 
milk. 
5. Make a dietary for constipation. 
6. What foods should be avoided if there is flatulency? 
7. What diseases may result from the following improperly balanced 
diet; insufficient food, over-feeding and lack of fresh vegetables? 
8. What would be lacking in the diet to cause the disease rickets 
and malformation of bone? Anemia and Scurvy? 
9. Give brief outline of your course in Dietetics in both theory 
and practice. 
10. Has a nurse any duties in a home other than the care of her 
patient ? 
11 Describe the hygiene of a sick room. 
12. Mention the natural and artificial methods of purifying 
water. STATE EXAMINATION QUESTIONS 
55 
1. Mention three points to consider in making out a menu. 
2. What vegetables supply about the same elements for the sys- 
tems as meats? 
3. What are nitrogenous foods and what is their function? 
4. Why is the continued use of predigested foods not advisable? 
5 Give five ways of serving milk. 
6. What is the relative value of skimmed and unskimmed milk? 
7. Mention several articles of food in which iron is available. 
8. How would you make a raw beef sandwich? 
9 Give your method of baking an apple. 
10. Describe diet to be used ip a case of dilitation of the stomach. 
11. How would you disinfect drain pipes or foul plumbing? 
12. Give the common sources of contamination of drinking water. 
June, 1920 
January, 1921 
1 Name the common classifications of food. 
2. Explain the processes that take place in the digestion of pro- 
teins, carbohydrates and fats 
3. Outline a diet to be used in treatment of anemia 
4. (a) What is meant by modification of milk? (b) How much 
milk would you give, and how often would you feed a baby? 
(1). One week old 
(2 ) Between two and three months old? 
5. Mention several diseases due to poorly balanced diet? 
6. What class of foods is usually used in treatment of: (a) Con- 
stipation. (b) Diarrhea. 
7. What are some of the more common causes of indigestion? 
8. What is the value of gelatin in the diet? 
9. What kind of food would you give to a patient with a tempera- 
ture of 100 degrees and why? 
10. Outline briefly methods of procedure in nursing a contagious 
case in a private home. 
11. What should a child be taught in order to prevent his contract- 
ing and spreading infectious diseases? 
June, 1921 
1. Define food 
2. Name different classes into which food is divided. 
3. Outline a diet for a nursing mother. 
4. Name ten articles you would include in (a) a liquid diet (6) 
a light diet. 
5. State fully your advice to a mother as to a diet for a child six 
to eight years old suffering from defective nutrition 56 
CONNECTICUT 
6. What are the uses of fruit in a diet? 
7. Define (a) metabolism (b) calorie (c) absorption (d) elimina- 
tion. 
8. Discuss briefly the dietetic treatment in any ONE of the follow- 
ing diseases: ‘‘Nephritis, Diabetes, Tuberculosis, Anemia, 
Rheumatism, Gastric Ulcer. 
9. What physical and mental conditions decrease the secretion of 
the digestive juices? 
10. What are the active principles of tea and coffee? 
11 What are the usual sources of water supply in the country? 
How may they be contaminated? 
12. Outline the daily care of an ice box. 
September, 1921 
1. Define food. What constitutes a perfect food? 
2. What is lactose? Where found? 
3. Are vitamines necessary to health? Name two sources where 
they are available. 
4. Define metabolism—calorie—absorption—elimination. 
5. What is cellulose? What value has it in a diet? 
6. What physical and mental conditions affect digestion? 
7. State some of the functions of water in the body. In what 
class of diseases is it especially valuable? 
fh Discuss briefly the dietetic treatment in anyone of the follow- 
ing diseases: Nephritis, Diabetis, Tuberculosis, Anemia, Rheu- 
matism, Gastric Ulcer. 
9. How would you remove the protein portion of milk? 
10. How would you make a raw beef sandwich? How would you 
make beef juice, how best serve it? 
11. How would you ventilate a patient’s room? 
12. How would you care for excreta from a typhoid patient, assum- 
ing that there was no sewer available? 
1. Classify food according to—(a) source (6) composition, (c) 
function. 
2. Mention some forms of vegetable protein. 
3 Name foods that are classed as fats? What is the function of 
fats as food? 
4. What special points are to be observed in care of milk to be 
used in infant feeding. 
5. What indication would assure you that a baby was receiving a 
proper diet. 
January, 1922 STATE EXAMINATION QUESTIONS 
57 
6. What are food needs of youth? of the aged? 
7. Describe the method of cooking eggs which you believe would 
be best for a patient just beginning to have a food other than 
liquid. 
8. Give methods for preparing (a) barley water (6) oatmeal gruel. 
9. What is gluten flour? In what disease is its use commonly 
indicated 
10. How would you care for bed linen of a scarlet fever patient? 
11. What is meant by the term Hygiene; Prophylaxis. 
12. W’hat is meant by food adulteration? 
June, 1922 
1. Name the five food principles and function of each. 
2. Name four foods containing large amount of starch, four high 
in protein, and two rich in fats. 
3 (a) Why is mineral matter important in the diet? (b) Name 
four foods valuable for mineral content and one mineral found 
in each. 
4 What do you understand by the energy value of food? 
How is it measured? 
5. Briefly describe one of the following diets; (a) “Sippy” diet. 
(b) “Coleman"’ diet, (c) “Allen” diet. 
G. (a) What are the essential features of diet in chronic nephritis? 
(b) Write a typical menu for one day. 
7. (a) Name five ways in which milk can be used in the diet 
other than as a drink, (b) Tell how to prepare one x>f the 
above. 
8. (a) What is the value of broth of boullion in the diet? (b) 
How may broth be made more nourishing? 
9 Discuss the relation of food habits to constipation. 
10. Describe in detail the care of a refrigerator. 
DELAWARE 
1920—1921 
1. Classify food according to chemical composition and give ex- 
ample of each. 
2 Describe a perfect food. Give an example of a perfect food 
for an infant and how often should it be nourished? 
3 What is the food value of sweet chocolate, telling what food 
principles it supplies and their uses to the body? 
4. Name articles of diet useful in a case of chronic constipation 
and other instructions to such a patient for controlling this 
condition. DISTRICT OF COLUMBIA 
58 
5. How would you make and serve a cup of tea? 
6. If told to give liquid diet to a patient, name articles of diet you 
would use and in the absence of orders, amount of each given 
and how often. 
June, 1922 
1. Name the five fundamental food principles and give an example 
of each 
2. Name articles of food which should be included in the diet of 
an habitually constipated person and state other suggestions 
which would help to cure constipation. 
3. Name different articles of food which could be included in 
liquid diet for an adult, and state amount of each to be used at 
each nourishment and how often given, unless otherwise ordered 
4. Describe your method of setting a tray for a bed patient and 
give special points to be observed in feeding the sick or con- 
valescent. 
5. How do you pasteurize milk? 
DISTRICT OF COLUMBIA 
May, 1919 
1. (a) How should meat be cooked in order to retain its juices? 
(6) How cooked to extract the juices? 
2. (a) What are the functions of nitrogenous foods in the body? 
(b) Name several. 
3. Give the theory of cooking starches and tell where and by 
what they are digested. 
4. Name several kinds of foods with high caloric value. 
5. To what classes do the following foods belong: (a) potatoes; 
(b) beef; (c) eggs; (d) butter; (e) lettuce 
1. (a) Name several substitutes for meat, (b) What foods of 
vegetable source are rich in nitrogen? 
2. Name four secretions that aid digestion and state where each 
comes in contact with the food. 
3. What change is made in bread by toasting? 
4. How would you cook a white potato to render it most easily 
digested ? State reason. 
5. (a) What class of food is necessary to maintain life? (b) 
State their use in the body 
6. («) What is meant by food value? (b) Give the food value 
of proteins, fats and carbohydrates. 
November, 1919 STATE EXAMINATION QUESTIONS 
59 
7. (a) What would you include under the head of liquid diet? 
(b) Soft diet? (c) Light diet? 
8. (a) State briefly what is meant by digestion. (6) Absorption 
and assimilation of food. 
9. (a) Give list of food that may be given a Diabetic patient. 
(b) Name several foods especially forbidden. 
10. (a) What is a calorie? (b) Give calorie value of 1 gramme of 
fat. 
May, 1921. 
1. Name three vegetable purgatives and give dose of each. 
2. State briefly how to broil a steak. 
3. If you wish to keep juice in meat, how would you cook it? 
4 In what disease do we exclude the carbohydrates? 
5. Name three foods that have laxative value. 
6. What is the chief dietetic cause of scurvy? 
November, 1921 
1. What functions do nitrogenous foods perform in the body? 
2. Name five points to be observed in serving food to the sick. 
3. (a) How would you prepare, bake and serve a potato? (b) 
Which is more nutritious and more easily digested, a baked 
or a boiled potato? 
4. How would you poach and serve an egg? 
5. What effect does toasting have on bread? 
1. What functions do nitrogenous foods perform in the body? 
2. In gastritis what foods are generally forbidden? 
3. State in detail the preparation of egg albumin 
4. During an acute attack of nephritis, what is the principal diet 
of a patient? 
5. How would you instruct a patient as to her diet during preg- 
nancy ? 
May, 1922 
FLORIDA 
1. Does your hospital employ a trained dietitian? 
2. Define dietetics. 
3. What would you include under the head of: (a) liquid diet? 
(b) soft diet? (c) light diet? 
4. How is the fuel value of food expressed? 
5. Define the terms protein., albuminoids, gelatinoids, protein, ex- 
tractives, dextrin, lactose. 
May, 1919 60 
FLORIDA 
6. What is the object of cooking food? 
7. What constitutes a well served tray? 
8. Give one day’s light menu for a hungry convalescent from 
typhoid or any long illness. 
9. What process must food undergo before it can be used by the 
body ? 
10. How would you prepare a coddled egg? Creamed sweetbreads? 
Tomato bisque soup? What points would you observe? 
11. What is a calorie? 
12. How should suspicious water be treated? 
13. How would you make beef juice? . 
14. How would you prepare and serve fish to a convalescent? 
15. How would you recognize a fresh egg? Juicy, tender beef? 
Fish not long out of water ? 
June, 1920 
1. What are the functions of food? 
2. What foodstuffs yield energy in the body? 
3. What can you say of fuel value of butter substitutes and safety 
in using them? 
4. Tell what you know of vitamines 
5. Give three sources of fat soluble vitamines, three sources of 
water soluble vitamines, three sources of antiscorbutic vita- 
mines. 
6. What does the term nutrition include? 
7. Why are green vegetables an important part of the dietary? 
8. What are the food requirements of growing children? 
9. Discuss high calory feeding in typhoid. 
10 Why are meats withheld from young children? 
11. How do you make a flour ball? 
12. Give method of preparing beef juice. 
13. What need does potato water supply in the young child? 
14. Give a list of foods which should be served to overcome con- 
stipation. 
15. Give important points in setting and serving trays. 
1. Classify foods according to function, source and chemical com- 
position. 
2. In what forms is sugar used for infants on artificial food? 
3. What change takes place in a piece of properly toasted bread? 
4. In what disease is the starvation treatment instituted? What 
is Dr. Joslin’s preparatory treatment? 
5. Why should cereals he cooked a long time? Why should eggs 
be cooked at a low temperature? 
June, 1921 STATE EXAMINATION QUESTIONS 
61 
June, 1922 
1. What are the chief functions of food? 
2. What part do vitamines play in our dirtary? 
3. Name three cheap forms of fat and their use as food. 
4. What is meant by mixed diet? Illustrate. 
5. Outline general diet for child aged three. 
GEORGIA 
1. (a) What do you understand by food? (b) Why is the prob- 
lem of nourishing the body of especial importance in sickness? 
2. What is the process of digestion, and where does the greatest 
absorption take place? 
3. (a) What are the conditions disturbing digestion, and what 
are the effects of different mental states upon digestion? (b) 
Give examples by which a knowledge of these effects may be 
utilized in feeding patients. 
4. What do you understand by a mixed diet? 
5. In order to keep the juices in meats, how should they be cooked? 
6. (a) Give what you think is a good diet in chronic constipa- 
tion. (b) Why is constipation a common ailment among pa- 
tients confined to bed, and what attempts should be made to 
overcome it by the diet? 
7. Give your dietetic management of an abdominal section for the 
first seven days. 
8. Name two vegetables that contain a large proportion of carbo- 
hydrates. 
September, 1919 
1. (a) Explain what is meant by assimilation of food substances. 
(b) What conditions would you consider essential to success 
in food serving? 
2. What special foods are used in the treatment of anaemia? 
3. Why are fluids given in most fevers? 
4. What kinds of food would you give in cases of diarrhoea? Con- 
stipation ? 
5. How would you feed a typhoid patient the first week he is 
allowed solid food? 
6. What do you mean by malnutrition and what special food is 
necessary to help overcome it? 
7. Name three forms of animal food. 
8. How does the excessive use of eggs cause billiousness? 
1920 62 
IDAHO 
1921 
1 (a) Give the chief benefits derived by taking food into the 
body? (b) Define absorption, assimilation, elimination. 
2. What is a mixed diet, and why is a mixed diet necessary to 
health ? 
3. What do you understand as a perfect food and why? (6) 
Name some foods that are substitutes for meats. 
4. What class of vegetables are rich in proteins? (b) What are 
the chief ingredients of fruits? 
5. If you wished to keep the juice in meat, how would you cook 
it? (b) How would you prepare beef juice? 
6. Name three diseases requiring special diet, and outline menu 
for one meal for each case. 
7. How would you prepare chicken broth? Cream toast? 
8 What are vitamines? What are their chief sources and their 
functions in the body? 
April, 1922 
1. Classify food principles and give their use in the body. 
2. How would you increase the digestibility of starchy foods? 
3. How are food values generally measured? Define the unit of 
measurement ? 
4. Does the body utilize the food as it is eaten? Why? 
5. What changes take place in food exposed to various digestive 
fluids in the mouth, the stomach and the intestines? 
C. Name three diseases in which improper food and bad hygiene 
may be responsible. 
7. (a) Outline the dietetic treatment of pellagra (b) State 
reasons for such diet, (c) Outline dietetic treatment for obes- 
ity. (d) Give reasons for avoidance of certain food stuffs in 
obese patients. 
8. State the cause of emaciation and outline methods of combat- 
ing it. 
IDAHO 
1. What cuts of beef would you select for the following purposes: 
beef tea, roast beef, a tender steak? 
2. Define food and give its classification according to source, 
chemical composition and functions 
3. Define a calorie. Give the fuel value of the various classes of 
food. 
4. Give the function of each organ of alimentation and name the 
June, 1921 STATE EXAMINATION QUESTIONS 
63 
secretion, reaction to litmus, enzyme present, foods acted upon 
and products of enzyme action of three of these organs. 
5. Give a liberal menu for a nephritic patient, also the foods to 
be avoided. 
6. What useful function is performed by the indigestible part of 
vegetables ? 
7. Give the process of absorption into the blood supply of protein, 
fat and carbohydrates 
8. What knowledge is required to prepare food for the sick? 
9. Give the diet for five diseases affecting the alimentary tract. 
10. Give the technique for rectal feeding and composition of a 
nutrient enema 
June, 1922 
1. Name three vegetable acids 
2. Give general rules for making custards. 
3. What are the diet requirements in anaemia? 
4. Mention factors apart from proper diet that affect the diges- 
tion. 
5. What vegetables supply about the same elements for the system 
as meats? 
6. Outline diet system for diabetic patient for first three weeks of 
treatment. 
7. What are sweetbreads and how would you prepare and serve 
them? 
8. Why is thoro cooking important in cereal foods and not in 
flesh foods? 
9. What is a farinaceous diet? 
10. Give capacity of baby’s stomach at birth; at one month; at two 
months. 
ILLINOIS 
February, 1920 
1. What foods would you give a child who needed more mineral 
matter ? 
2. Which foods are more often the cause erf ptomain poisoning? 
3 Describe the alterations that should be made in the diet of a 
normal healthy adult during hot weather. 
4. Name two complete food products furnished by the animal king- 
dom. 
5. What are cereals, and name at least five in common use. 
6. Name three vegetables which contain little or no starch. Name 
three vegetables which contain a large amount of starch. 64 
ILLINOIS 
7. Select cuts of meat for the following purposes: Beef tea, 
roast beef, tender steak 
8. When and why is a salt free diet frequently ordered? 
9. In what conditions is fat a valuable article of diet? 
10. Name two ways of serving soup. Of what value is it in the 
diet ? 
1. Why are foods cooked? 
2. Which is the more nutritious and digestible a baked or a 
boiled potato? 
3. What precaution would you take in the use of water when the 
supply is impure? 
4. Name five ways in which food supplies the wants of the body. 
5. What special foods are used in anemia? 
6. At what age is a healthy child able to digest starches? 
7. Why is a mixed diet advisable? 
8. Why is sugar to be avoided in typhoid? 
9. Name five diseases when special diet is necessary in overcom- 
ing diseases, give example of each. 
10. Name two animal and two vegetable foods which contain fat. 
May, 1920 
March, 1921 
1. Describe water and give the composition What is the func- 
tion of water in the body. 
2. (a) What per cent of the normal weight of man is fat? (6) 
From which foods is the body fat derived? (c) Explain why 
hot fats are more indigestible than cold fats. 
3. (a) What is digestive juice? Name three. (b) What is fer- 
ment? Name three. 
4. (a) What effect has cooking on meat? (b) What method of 
cooking meat is the preferred method when serving to the sick 
and convalescent? 
5. Name five nutritious, easily digested desserts. 
6. (a) What is cheese? (b) How is it obtained? (c) What is 
the food value? 
7. What National Law protects the public from food adulteration? 
8. In planning your meals for the day and you mean to have a 
heavy meal at G p. M what kind of a breakfast and what kind 
of a lunch will you serve? 
9. (a) What is buttermilk? (b) What value has it in the diet 
in health or disease? 
10. (a) Describe bile, (b) Tell where it comes from giving its 
part in digestion (c) What other properties, beside digestive, 
does it have? STATE EXAMINATION QUESTIONS 
65 
1. Name five stimulating beverages in daily use in hospitals ex- 
cluding alcoholic beverages 
2. Name five articles of food you would give to a patient for whom 
soft diet was ordered. 
3. What is lactose and where is it found? 
4. Name three foods rich in albumin in the order of their im- 
portance. 
5. (a) What food principles predominate in nuts? (b) Has candy 
any value as a food? If so, what? 
6 By what signs do you know a fresh egg, good beef, and fresh 
fish ? 
7. Give two scientific reasons why you should not drink water, 
tea or coffee when you have food in your mouth. 
8. Name two diseases wherein fatty foods are valuable in the 
diet. 
9. Select cuts of meat for the following: Beef tea; roast beef; 
tender steak. 
10. (a) Which of the five food principles is lacking in eggs; (5) 
What mineral in eggs makes them unfit for persons of weak 
digestion in many instances? 
May, 1921 
April, 1922 
1. Classify foods:—(a) according to sources; (b) according to 
chemical composition; (c) according to function 
2. (a) What is meant by Modified Milk? (b) What is meant 
by Pasteurized Milk? (c) What is meant by Certified Milk? 
3. Define: — (a) Calories, (b) Metabolism, (c) Lactose, (d) 
Dextrose, (e) Cellulose. 
4. What are the essential points in cooking foods containing 
starch? Where are starches digested? 
5. Mention some points to be remembered to make a tray at- 
tractive to a patient. What foods should be avoided whenever 
dietetic treatment is necessary? 
6. What should be the nature of food used when it is important 
to give all the nourishment possible and the patient’s appetite 
is poor? 
7. What is Ptomain Poisoning? In what foods is it most likely 
to be found? 
8. Outline the process of digestion from the taking of food to 
its assimilation or its rejection as waste. 
9. Of what use are salads as food? 
10. What are the mechanical processes of digestion? 66 
INDIANA 
June, 1922 
1. (a) Name the five food principles (b) Give the function of 
each, (c) Give specific examples of each 
2. What are the objects of cooking vegetables? 
3. Give several reasons why vegetables and fruits are valuable in 
the diet 
4. Give method of preparing beef extract from raw beef. 
5. What do you understand by a perfect food? What product in 
nature is provided solely for food? 
G. Where are the following found: Ptalin, Trypsin, Pepsin, Lipase, 
Amylopsin, Remsin. W7hat do they do? 
7. Make out a lunch for a convalescent and calculate the caloric 
value. 
8. Give a list of fruits to be recommended for laxative. 
9. Give a rule for making tea. W'hat is the injurious element 
in it? 
10. Mention three points to consider in making out a menu. 
INDIANA 
May, 1920 
1. (a) What is the most serious objection to giving a bottle-fed 
infant sterilized milk? (b) W'hat is your care of pasteurized 
milk after it has been removed from the fire? Give reasons. 
2. W7hat foods are restrictive in chronic nephritis? Give two 
reasons. 
3. Give three reasons why peas and beans are valuable in health 
and why unsuited for use in intestinal disturbances. 
4. W'hat do you understand by the use calorie? 
5. Give the names of the enzymes in the various digestive juices 
and their action on food substances. 
6 What should be the diet of a tuberculous patient in the in- 
cipient stage? 
7. What practical work have you had in dietetics? Name text 
book used. 
8. At what temperature must milk be kept to prevent bacteria 
from growing? Are bacteria present in all milk? 
9. W’hich contains the most nourishment, an egg, or a glass of 
milk? Why? 
10. Define cellulose, gluten, dextrose, casein, saccharin. 
November, 1920 
1. What are vitamines? How many of these substances are there? 
2. Does the animal body manufacture vitamines? STATE EXAMINATION QUESTIONS 
67 
3. Define food accessories and adjuncts. 
4. Define food. What are its chief functions? 
5. What training have you had in dietetics and what text book 
did you use? 
6. What are the relative requirements of food for the following: 
A tall thin person, a short fat person of equal weight? 
7. Does a physician consider carefully the diet of his patients, 
and should he leave written orders for same? Why? 
8 Name foods containing calcium, phosphorus, iron. 
9 Name the functions of proteins. 
10. What is the composition and properties of water? What is 
its chemical formula? 
May, 1921 
1. “A perfect food must contain all the nutritive elements of the 
body.” Name them, and why is a mixed diet necessary? 
2. Define dietetics. 
3 What is metabolism? How many phases does it comprise? 
4. What are the five ways in which food supplies body wants? 
5 Discuss ‘‘forced feeding”? Is the nurse required to use this 
method ? 
6. How would you feed a tuberculous patient, and state your 
reasons? 
7. Fruits may be classified into two groups: discuss them. 
8. What do you know about vitamines? 
9. What is pasteurized milk: sterilized milk? 
10. What training have you had in dietetics and what text-book 
used? 
November, 1921 
1. Define Dietetics 
2. How are foods classified according to their chemical composi- 
tion ? 
3. Give the definition of food. 
4. Give some general rules for feeding the sick. 
5. Give a list of foods to be recommended for laxative effect. 
6. If you wish to keep the juice in meat, how would you cook it? 
7. Why are some of the vegetables containing little or no starch 
so essential to health, and name some of them? 
8. How would you make beef tea? 
9. What disease may be communicated to man through milk? 
10. What has been your practical and theoretical training in Di- 
etetics ? 68 
IOWA 
1. What processes are necessary to make food of use to the body? 
2. What are carbohydrates? 
3. Does age, weight, size, season and climate, and mechanical ef- 
ficiency have to do with the amount of food required? Discuss. 
4. What is the importance of vitamines? 
5. Why is dietetics of so much importance in the prese'nt-day edu- 
cation of the nurse? 
6 What produces anemia and rickets from a dietetic view-point? 
7. Name the digestive fluids and tell where each is secreted. 
8. What conditions must exist for a proper and complete digestion? 
9. Why do we have several methods of feeding? Name them. 
10. What has been your practical work in dietetics and name the 
text-books used. 
May, 1922 
IOWA 
1. Name four distinct processes involved in the nutrition of the 
body. 
2 Name two animal and two vegetable foods which contain fats. 
3. (a) Name three nitrogenous food substances, (b) At what 
age should they be given mo&t freely ? 
4. Name five conditions which affect the digestibility and assimila- 
tion of food. 
5. What do you understand by “protective foods”? 
January, 1920 
1. (a) Define food, (b) What constitutes a perfect food? 
2. Give a meal for each of the following diseases: (a) Diabetes, 
(b) Tuberculosis, (c) Bright’s Disease, (d) Anaemia. 
3 Why are coarse foods containing littlp nourishment essential 
in the diet? 
4. Name five points to be observed in serving a tray. 
5. What do you understand by (ia) Pasteurized milk, (b) Certified 
milk, (c) Modified milk? 
6. What factors contribute to the high infant mortality rate in 
summer? 
7. What is the first indication of digestive disturbance in an in- 
fant? (Name only one.) 
8. Outline the diet of a child having scarlet fever. 
January, 1921 
July, 1921 
1. What is a calorie? What is the number required per day for 
a person doing light work? STATE EXAMINATION QUESTIONS 
69 
2. Of what benefit is the cooking of food? 
3. Outline a breakfast, dinner and supper for a patient suffering 
from chronic constipation. 
4. Why is diet important in treating tuberculosis ? 
5. State the food value of green vegetables. 
6. Give reasons for urging the breast feeding of infants. 
7. Give a formula for modified milk for an infant six months of 
age. 
8. What indications would assure you that a baby was receiving 
a proper diet? 
October, 1921 
1. (a) What is a calorie? (b) How many calories per day are 
necessary for a person doing light work? 
2. Name three reasons why it is desirable to cook foods. 
3. What useful function is performed by the undigestible part of 
vegetables ? 
4. Mention foods that are substitutes for meat. 
5. (a) Why is water so necessary to the system. Give five reasons. 
(b) How much water should be taken in twenty-four hours? 
6 Define—(a) certified, (b) pasteurized, (c) sterilized milk. 
7. What points would you emphasize in instructing a mother in 
the preparation of artificial food? 
1. (a) What is a calorie? (6) How many calories per day are 
required by a man doing light work? 
2. Name three diseases which depend largely upon diet for their 
treatment and cure. 
3. What disease may result from (a) Lack of fresh vegetables 
and fruits, (b) An excess of proteins. 
4. (a) What is pasteurized milk? (b) Certified milk? 
5. Give reasons for pasteurizing milk. Are there any objections 
to the pasteurizing of milk? 
6. What should be the diet of a child during the febrile stage of 
a disease? 
7. Give a formula for modified milk for an infant six months of 
age. 
January, 1922 
April, 1922 
1. (a) What is a calorie? (b) How many calories per day are 
required by a man doing light work? 
2. Why does diet play an important part in the treatment of 
tuberculosis ? 70 
KANSAS 
3. Give three reasons for cooking foods. 
4. What would be the probable result in an adult of an exclusive 
protein diet for the period of one year ? 
5. (a) What is pasteurized milk? (b) Certified milk? 
KANSAS 
May, 1919 
1. Define dietetics. 
2. What is important in cooking starchy foods? 
3. Give four reasons for cooking foods. 
4. Name the proper method for cooking potatoes, and state the 
reason. 
5. Give soft diet for convalescing typhoid patient. 
0 What causes milk to sour? 
7. What changes take place in toasting bread? 
8. Name three diseases requiring special diet. 
9. Name the uses of water in the body 
10. Why are green vegetables an important article of diet? 
1. What is the effect on the body of a diet lacking in vitamines? 
What kind of a diet is necessary in order that a patient may 
get a sufficient quantity of these substances? 
2. Discuss the selection of food for invalid dietary; that is, milk, 
vegetables, meats, fish and eggs. 
3 Give important points in arranging and serving a tray. 
4. Describe the technique of:—Gavage, Rectal Feeding, Feeding 
by Inunction. 
5. Discuss punctuality of feeding. 
6. IIow would you measure a cupful of flour, a spoonful of soda, 
a half spoonful of mustard, a cup of butter? 
7. What active principles do chocolate and cocoa contain? What 
is the difference between them ? 
8. Describe the process of preparing thrice cooked vegetables. 
9. What can you add to broth to increase its nutritive value? 
10. Give methods of varying a plain custard. 
December, 1921 
1. Define food stuff's, and give the three classifications of them. 
2. Give the most important sources of food stuff's. 
3. What can you say of buttermilk as used in the invalid dietary ? 
4. Give one point to be observed in the selection of each of the 
May, 1922 STATE EXAMINATION QUESTIONS 
71 
following classes of foods: Dairy products, vegetables, meats, 
chicken or turkey, fish. 
5 Give tests for the following adulterants: (a) Boric acid or 
borax; (ft) formaldehyde. 
6. Tell the method of preparing food in the following manner: 
(a) by boiling; (6) by simmering; (c) by steaming; (d) by 
baking; (e) by roasting; (f) by broiling; (g) by frying; (h) 
by sauteing. 
7 Describe salivary digestion and gastric digestion. 
8. Describe in detail, including foods used, how to give gavage. 
9 Outline diet for a patient suffering from chronic gastritis. 
10. Describe an ideal tray for a convalescent patient. 
KENTUCKY 
May, 1920 
1. Give the purpose of food in the body? 
2. What is the purpose of mineral salts in the body? Name the 
principal salts found in the body. 
3. What class of foods are tissue builders? What foods produce 
heat and energy? 
4. If you were told to cut out nitrogenous food what food would 
you deny your patient? 
5. What is the purpose of water in the body? 
6. Give your definition for boiling, stewing, steaming, roasting, 
broiling? 
7. How would you cook potatoes to have them most easily digested? 
What kind of foods should be cooked in a double boiler? 
8. What is the composition of pure water? What is the boiling 
point of water? Freezing? 
9. What natural food contains all the elements necessary for the 
growth of the body? 
10 Give 5 points a nurse should always bear in mind when feed- 
ing a patient. 
November, 1920 
1. (a) What are the chief functions of food? (6) Name some of 
the classification of food. 
2 What are Carbohydrates? 
3. What do we mean by Caloric value? 
4. How would you arrange an invalid's tray? 
5. Give the menu for an adult Diabetic patient for 1 day. 
6. What are the three grinders of the human body and why is it 
essential to chew your food well? 72 
KENTUCKY 
7. Define dietetics. 
8 Define a liquid diet and a soft diet. 
9. How would you make a cup of tea and a cup of coffee? 
10. How would you broil steak and why is it most digestible? 
May, 1921 
1. Name the divisions of organic food. How do carbohydrates 
and fats differ in their food values? 
2. (a) Name the principal source of fat in diet. (b) Which cut 
of beef is best for beef tea? 
3. What are the chief ingredients in fruits? What food group 
yields the most heat? 
4. What are the points to be observed in cooking? (a) meats? 
(b) Cereals? 
5. (a) Why do some cereals require so long cooking? (b) Namq 
three. 
6. How should beef, chicken and fish appear when in a healthy con- 
dition? 
7. How should you roast a piece of beef? 
8. Give some general rules for preparing meats 
9. (a) Give a typical light diet (b) soft diet (c) full diet. 
10. Describe the diet of a patient with scarlet fever. What food 
product is omitted at what stages, and why? 
1. Name the different classes into which food may be divided 
2. Give a general outline of diet for a typhoid fever patient. 
3. Give list of fruits to he recommended for laxative effect. 
4. How would you make a raw beef sandwich? 
5. Briefly outline a diet for diabetes. 
6 How do you prepare an egg omelet, coffee, cocoa, tea? 
7. What general rule should be observed in the care and cooking of 
cereals? 
8. Give points to be observed in setting an invalid’s tray. 
9. Give one good nutritive enema 
10. State briefly what theoretical and practical instruction you 
have had in Dietetics. 
November, 1921 
1 Define Dietetics. What is meant by Pure Food Law? 
2. Name three diseases requiring special diet, give proper menu, 
one meal each. 
3 What do you understand by a perfect food? Give example. 
4. If you wish to keep juice in meat, how would you cook it? 
May, 1922 STATE EXAMINATION QUESTIONS 
73 
5. If you were told to give patient diet rich in proteins, mention 
other food than meat you would give. 
6. What is meant by Certified, Pasteurized, Modified, Sterilized 
milk? 
7. Give general rule for diet of sedentary person 
8. Write a bill of fare for one day to be served at Nurses’ table 
in hospital. 
9. Tell how to prepare Beef Juice, Cocoa, Haw Beef Sandwich, and 
Boiled Custard. 
10. What is the value of fruit and vegetables as food? 
LOUISIANA 
June, 1920 
1. What foods should be avoided by one who is excessively stout? 
2. What foods should be helpful to one who is under normal 
weight ? 
3. What effect, if any, does worry or anger have upon the digestion 
of foods? 
4. Define Carbohydrate. 
5. Define Calorie. 
6. Foods having a large amount of residue are of especia-l advan- 
tage in what class of cases? 
7. Mention the fat, protein, and carbohydrate elements found in 
whole milk. 
8. What precautions should be taken to assure the wholesomeness 
of Dairy Products? 
9. Outline a diet you would consider suitable for a Typhoid patient. 
10. How often would you give nourishment to a patient? 
11. Should nourishment usually be given at regular intervals? 
12. Why, in your opinion, is it necessary to drink an abundance of 
water ? 
Decemher, 1920 
1. State why, in your opinion, a trained nurse should be well in- 
formed on the subject of dietetics. 
2. Give a classification of foods based upon their chemical con- 
stituents. 
3. State what digestive juices are instrumental in the digestion of 
each of the following articles of food: Irish potatoes, beef, 
cream. 
4. Name three laxative foods; three fattening foods. 
5. Name five articles of food classed as liquid diet. 
6. How would you determine that an article of food does not 
agree with your patient? 74 
LOUISIANA 
7. Name three foods having a high caloric value, and three having 
a low caloric value. 
8. Mention three foods rich in proteins, and state what part pro- 
teins play in the process of nutrition. 
9. Name three foods containing a large amount of starch, and state 
wliat part starches play in nutrition. 
10. State how an Irish potato should be baked, and how it should 
appear when served. 
11. What class of foods would you deem it unsafe to give a typhoid 
patient? Why? 
12. Mention three methods of administering foods. 
1. Give three examples of a liquid diet. 
2. Give three examples of a soft diet. 
3. Your patient has been ordered “FULL DIET”; mention the ar- 
ticles of food which might be appropriate for each meal for one 
day. 
4. Mention four foods of high nutritive diet whidh are considered 
easy of digestion. 
5. Mention four foods of high protein value. 
G. Mention four foods of high carbohydrate value. 
7. What would you say about the caloric value of FATS? 
8 Should a nurse be capable of preparing suitable food for her 
patient, should occasion arise for her doing so? 
9. When in doubt as to a change in diet, what would yoii do? 
10. Give briefly your opinion of the food value of fruits. 
11. Have such foods as celery and lettuce high caloric value? 
12. Why in your opinion do many people drink less water than the 
system requires for best efficiency. 
June, 1921 
December, 1921 
1. Name three carbohydrate foods. 
2 Name three protein foods. 
3. Name three fats. 
4. What do you mean by a mixed diet? 
5. Do you regard a mixed diet as desirable? Why? 
6. State just how cereals should be cooked. 
7. State just how meats should be cooked. 
8. Why, in your opinion, are fried foods so largely used? 
9. Why in your opinion, is bread so often only partly cooked? 
10. Why should starches be thoroughly cooked? 
11. Mention four articles of diet which may safely be served un- 
cooked. STATE EXAMINATION QUESTIONS 
75 
12. In your opinion, do many people overeat? Mention three ail- 
ments which may be induced by overeating. 
June, 19-22 
1. Define Dietetics. 
2 Do you regard Dietetics as an important branch of study? 
Why? 
3. With the majority of people, what is the determining factor in 
the choice of food ? 
4. What, in your opinion, should be the determining factor in the 
choice of food? 
5. Define liquid diet, and give an example. 
6. Define soft diet, and give an example. 
7. Define full diet, and give an example 
8. W'hat do you understand by the term Caloric Value of food? 
9. Do you regard Rice as a wholesome article of food? Why? 
10. State what is meant by a high protein diet. 
11. Name four foods classed as appropriate to a low pr'otein diet. 
12. Name three wholesome beverages 
MAINE 
1. What do you understand by metabolism? 
2. Are you in favor of the pure food and dry law? Why? 
3. What foods should be avoided in Diabetes and Rheumatism? 
4 Give a test breakfast. 
5. What food principles are lacking in Scurvy and Rickets? 
6. (a) Explain a calorie (b) How many are needed for an 
average healthy person daily? 
April, 1920 
October, 1920 
1. (a) What do you understand by the term calorie? (b) How 
many colories are needed in 24 hours for a healthy adult? 
2. Name the different classes of food-stuffs and their use in the 
body, and tell where, in the alimentary canal they are digested 
and the names of the enzymes that act on each ? 
3. What points would you emphasize and why, in the cooking of 
starches, the broiling of steak, the making of beef-broth and in 
cooking an egg? 
4. Outline a menu of 3 meals for a diabetic patient? 
5. How would you pasteurize milk, peptonize milk? 
6. How rapidly is water absorbed in the alimentary canal and 
where ? 76 
MAINE 
April, 1921 
1. Give some examples of tissue building, heat and energy produc- 
ing foods. 
£. Mention the various ways in which milk may be served and still 
make a change for the patient. 
3. Why is it necessary to restrict starth as well as sugar in dia- 
betes? 
4. What part of the egg is most difficult to digest? How may the 
nurse prepare it so that it will be less indigestible? 
5. Make out a three day menu for a child able to eat, to prevent 
constipation. 
6. Why should a nurse familiarize herself with the Public Health 
Laws? 
October, 1921 
1. (a) What does the term alimentation include? (ft) Give classi- 
fication of food stuffs. 
2. (a) Name five articles of food rich in roteids. (ft) Name five 
articles of food rich in carbohydrates. 
3. (a) Name four diseases requiring special diet and give one 
menu for each disease. 
4. (a) What is meant by certified milk, pasteurized milk, modi- 
fied milk? (ft) Name six ways of preparing milk for a sick 
person 
5. (a) Why do we cook food? (6) Tell how you would broil a 
steak, (c) How cook a cereal? (d) How prepare an egg in 
most digestible manner ? 
6. Outline Liquid Diet, Light Diet, Semi Solid, House Diet. 
April, 1922 
1. Give definition of food. Give sources of food. 
2. (a) Define Carbohydrates—state their source (ft) Define 
Hydro carbons—state their source, (c) Define Proteins—state 
their source, (d) Name the inorganic compounds. 
3. Give definition of term vitamines, metabolism, condiments, di- 
gestion and absorption. 
4. Give constituent parts of milk. State five methods of prepar- 
ing milk for a sick person. 
5. Tell how you would prepare steak for an invalid. Tell how 
you would prepare cereal for an invalid. Tell how you would 
prepare an egg for an invalid. 
6. Outline diet for a diabetic patient. Outline diet for an 
acute nephritis patient. Outline diet for a tuberculosis pa- 
tient. STATE EXAMINATION QUESTIONS 
77 
MARYLAND 
1. (a) Define Dietetics, (b) Classify foods, and give an example 
of each. 
2. (a) Give general rules for cooking meats (b) State the 
length of time you would cook the following cereals Oatmeal; 
cream of wheat; steamed rice; corn meal mush. 
3. (a) Of what value is sugar as food? (b) Give three examples 
of food containing fat. 
4. Mention some diseases in which diet forms an important part 
in the treatment of disease, or in which errors in diet may 
have serious consequences. Under each heading name foods to 
be excluded. 
5. Define: Digestion; absorption; assimilation and metabolism. 
June, 1920 
1 (a) Which of the food principles are classed as organic? Which 
as inorganic? (6) What foods are particularly rich in pro- 
teins? 
2. (a) What is the main function of Fats? Carbohydrates? (b) 
What food materials are classed as carbohydrates? 
3. (a) What causes milk to sour? (b) What preventive meas- 
ures can be used to keep milk from becoming sour? 
4. Describe one special diet and give reasons for it. 
5. Define: Assimilation; Digestion; Metabolism. 
October, 1920 
May, 1921 
1. Mention three (3) points to be considered in making out a menu. 
2. (a) What is meant by caloric value of food? (b) What is 
the average number of calories required by a normal person in 
24 hours? 
3. Define the following: Metabolism, Cellulose, Lactose, Enzyme. 
4. (a) What is the object of a test meal? (6) What general 
directions would you give for a test meal? (c) What articles 
would you prepare for the same? 
5. What substitutes for meat could you recommend to a house 
wife who wishes to reduce expenses without lessening the nu- 
tritive value of her table? 
1. (a) What is the main function of proteins? (b) Of what value 
to the body are mineral salts? (c) Mention three (3) articles 
of food rich in proteids, and three (3) rich in mineral salts. 
October, 1921 78 
MICHIGAN 
2. (a) Define vitamines. (b) Mention three (3) articles of food 
which contain vitamines. 
3. Give menu for one meal with food principles properly supplied, 
and name the food principle or principles contained in each 
article of food 
4. Give theory of cooking starches and tell where and by what 
they are digested. 
5. Give your method of: (a) Boiling an egg. (b) Cooking oat- 
meal. (c) Making a cup of cocoa. 
May, 1922 
1. (a) What are the functions of food? (b) Name the cus- 
tomary classification of foods and give an example of each. 
2. (a) Mention at least five (5) points which you consider im- 
portant for the nurse to remember when serving a patient’s 
tray (b) Is there any advantage in serving the meal in 
courses ? 
3. (a) What digestive fluid is secreted by the stomach? (6) 
W’hat enzymes does it contain and what changes in food do they 
cause? 
4. (a) What form of feeding has sometimes to be resorted to when 
the stomach can not retain food? (b) Give a formula for such 
feeding, and your technique. 
5. (a) What are the advantages of a “mixed diet”? (b) Men- 
tion six (6) articles of food rich in vitamines. 
MICHIGAN 
1. Define a balance diet and illustrate. 
2. Name two controlling factors in selecting a diet for a diabetic. 
3. Outline briefly a diet for constipation. 
4. What would you introduce in a diet for scurvy and why? 
5. What conditions are overcome by an antitoxic diet? 
6. What are the chief factors to be considered in an obesity diet? 
7. Outline a dinner menu for a Nephritic diet. 
8. Give recipe for making an individual serving of chicken broth 
9. Outline method of poaching an egg. 
10. How early may orange juice be introduced in an infant’s diet? 
January, 1920 
1. (a) Name the five fundamental food principles, (b) Give an 
example of each. 
2. Why in the treatment of nutritional diseases is it essential 
to know the caloric value of foods? 
October, 1920 STATE EXAMINATION QUESTIONS 
79 
3. (a) Classify milk according to chemical composition (b) 
What is meant by certified milk? (c) What is meant by ster- 
ilized milk ? 
4. Mention at least five ways in which milk may be prepared to 
give variety. 
5. (a) State difference between cow’s milk and human milk, (b) 
How is milk modified? 
6. At what age would you give an infant starchy foods? Why? 
7. What are the uses of water in the body? 
8. (a) W7hat class of foods is usually restricted or eliminated in 
diabetes? (b) Name five vegetables you would give to most 
diabetic patients. 
9. Mention one of the best methods of cooking potatoes and state 
how cooked and why so cooked. 
10. When and why is a salt free diet frequently ordered? 
January, 1921 
1. (a) Define Dietetics, (b) Define Food, (c) Define Calorie. 
2. Give the classification of food stuff according to chemical com- 
position, also the functions they perform in the body. 
3. What do you understand by a balanced diet? 
4. Give an example of a balanced diet. 
5. Why do we cook foods? 
6. (a) State the correct method of making toast. (5) What 
chemical change takes place? 
7. Mention five (5) essential points in preparing and serving a 
tray for an invalid. 
8. What food principles are usually restricted in the following 
conditions: (a) Rheumatic, (6) Nephritic, (c) Diabetic, (d) 
Obesity, (e) Gastro Intestinal irritation. 
9. (a) WTiy does milk sour? (6) What means would you take 
to prevent milk from becoming sour? 
TO. How can you judge good meat, fresh eggs, good fish, young 
fowl? 
May, 1921 
1. Define food. 
2. (a) Define proteins. (6) Give an example of two animal and 
two vegetable proteins, (c) What function do they perform in 
the human body? 
3. What effect has cooking upon foods? 
4. (a) What is the composition of milk? (6) How may milk 
become contaminated? 
5. Mention at least five (5) ways in which eggs may be served 
to a sick person. 80 
MICHIGAN 
6. Give general rules for cooking cereals. 
7. (a) What foods are usually added to the diet of a child who 
has rickets? (6) State reason. 
8. Outline diet usually prescribed in treatment of gastric ulcer. 
9. What foods are given sparingly in* (a) Nephritis? (6) Dia- 
betes ? 
.10. Mention at least three (3) important factors in normal nu- 
trition. 
September, 1921 
1. What foods would you limit in Nephritis? 
2. What points would you observe in feeding Gastric Ulcer? 
3. What foods would you select to provide bulk in the diet? 
4. Arrange a list of foods permissable in Diabetes. 
5. What foods could be given to a baby of six months to overcome 
constipation ? 
6. What foods would you emphasize in the diet of a child suffer- 
ing from mal-nutrition ? 
7. Name three foods belonging to each of the following classes: 
1. Protein; 2. Fat; 3. Carbohydrates; 4. Iron; 5. Lime. 
8. If arranging a diet for Obesity what food principles would you 
limit? 
9. How would you prepare a Cereal Water? 
10. Would you use hot or cold water in preparing broth? Why? 
October, 1921 
1. Give the classification of foods according to chemical composi- 
tion. 
2. Classify according to chemical composition and give function 
in the body of each of the following foods: Milk; Butter; 
Rice; Spinach. 
3. Of what value is water in the body? 
4. Of what use are fresh fruits and uncooked vegetables in the 
diet? 
5. In what disease is carbohydrates usually restricted and what 
class of food is usually increased? 
6. Why are nitrogenous foods restricted in nephritis? 
7. (a) What foods are usually increased in Anemia? (6) Give 
examples of these foods. 
8. What chemical effect has toasting upon bread? 
9. What precautions are necessary in the use of canned vegetables 
and why? 
10. Outline a mid-day meal for a two year old child who has rick- 
ets. STATE EXAMINATION QUESTIONS 
81 
December, 1921 
1. What are the functions of food? 
2. What part do vitamines play in nutrition? 
3. Why is a knowledge of dietetics essential for nurses? 
4. (a) What are the advantages of a liquid diet in feeding the 
sick ? ( b) What must be guarded against ? 
5. (a) Why is it important to cleanse the patient’s mouth before 
and after eating? (b) How should this be done? 
6. How would you feed an unconscious patient? 
7. (a) When is rectal feeding used? (6) How far is it possible 
to nourish the patient in this way? (c) How often and in, 
what, quantities can nutrient enemata be given? (d) Give a 
formula for a nutritive enema. 
8. (a) What is gained by giving special attention in the ar- 
rangement Of the tray and the serving of food? (b) Mention 
at least five points which you consider important for the nurse 
to remember when serving the patient’s meals 
9 Give three methods for the preservation of food. 
10. Give recipe for the making of plain egg nog. 
April, 1922 
1. (a) What is the best food for babies? (b) What do you mean 
by the modification of milk ? 
2. Mention some abnormal conditions that usually indicate errors 
in diet which are to be watched for in infants and reported 
to the Doctor. 
3. What foods are restricted and what increased in the treatment 
of Scurvy and Rickets? 
4. What processes are necessary to make food of use to the body ? 
5 How would you make a fruit salad ? 
6. (a) What diseases may be communicated to man through the 
medium of milk? (b) How may milk be contaminated? 
7. Give five reasons why water is so necessary to the system. 
8. (a) Name three diseases requiring special diet, (b) Give 
proper menu for one meal in each disease. 
9. Of what use are green vegetables in the diet? 
10. (a) Define the term Mal-Nutrition (b) What food group 
yields the most heat? 
MINNESOTA 
1. Define food, metabolism, malnutrition. 
2. Name food principles and tell function of each. 
April—May, 1920 82 
MINNESOTA 
3. What is the place of fats in the dietary? From what sources 
are fats derived? Name three articles belonging to this class. 
4. How would you prepare whey? What food principle would it 
contain ? What would curd contain ? 
5 If you wish to give fats that are easily digested, what article 
of food will you serve? 
6. If you are caring for a patient who is a vegetarian, how will 
you feed her in order to provide principle supplied by meats? 
7. Give menu for two meals, each containing only three articles, 
that would provide a well balanced meal for a poor family. 
8. May a nurse on an obstetrical case be at all responsible for the 
success or failure of the nursing? How and why? 
9. How would you sterilize one quart of milk. How would you 
pasteurize one quart of milk ? 
10. If a physician ordered certified milk what would he mean? 
How would you go to work to obtain it? 
October, 1920 
1. W;hat instruction have you had in dietetics? Name one text 
book on this subject. 
2. What is meant by “perfect food”? What is meant by “balanced 
diet”? What is meant by “caloric value”? 
3. What causes milk to sour, fruit to decay, and meats to spoil? 
4. What is your opinion of testing bread or cake, while it is 
baking, with a straw from the kitchen broom? What are the 
reasons for your answer? 
5. Why is a too free use of condiments harmful? In what disease 
is it particularly so? 
G. In modifying milk for a baby what utensils would you use 
and how would you proceed? Give details. 
7. What would you include under the head of (a) liquid diet, 
(b) soft diet, (c) light diet? 
8. Mention two foods often given to infants when they are unable 
fo digest milk 
9. Name one disease that often results from each of the following 
errors in diet: (a) insufficient food, (b) lack of fresh food, 
(c) over eating, (d) improperly balanced diet. 
10. Describe a day’s meal which contain 3000 calories. 
1. Tell how you would sterilize one quart of milk. Give two ways 
of pasteurizing it. 
2. What part of a loaf of bread is most digestible? Why? 
April, 1921 STATE EXAMINATION QUESTIONS 
83 
3 In what ways may milk be adulterated? Of these which is the 
most injurious to the consumer? 
4. What vegetables supply the same nutritive valuie as meats? 
5. Name five rules that should be observed in preparing and serv- 
ing food to a sick person. 
6. What classes of food should be avoided in hot weather? Why? 
7. Give the food principles contained in plain vanilla ice cream? 
8. What indications would assure you that a baby was receiving 
a proper diet? 
9. If obliged to carry with you an entire supply of food for three 
days for yourself, what articles would you select and what 
quantity of each ? 
10. Name, the articles contained in a well balanced meal, explain- 
ing the food principles and their functions. 
October, 1921 
1. Define dietetics, vitamines, metabolism, assimilation, absorp- 
tion, digestion, calorie, nutrition, cellulose, lactose. 
2. Discuss nutritive value of beef tea and beef juices and tell how 
you would prepare both. 
3. What is the percentage composition' of whole milk? 
4. Define whole milk, raw milk, certified, sterilized, and pasteur- 
ized milk. 
5. Draw diagram of a tray as .you would set it for a bed patient 
Mention points you would observe. 
6. Give diet for normal child one year old for twenty-four hours. 
7. Name five conditions requiring special diet, and reasons. 
8. Select cuts of meat for following purposes: beef tea, roast 
beef, tender steak, scraped beef, mutton and beef broth for baby. 
9. What are the chief sources of the carbohydrates, proteins, min- 
eral matter? 
10. How do you prepare, cook and serve vegetables for a child un- 
der two years? What vegetables might you give a child this 
age? 
April, 1922 
1. Name four processes involved in the nutrition of the body. 
2. Classify foods according to source, function and caloric value. 
3. State the length of time you would cook the following: oat 
meal, cream of wheat, steamed rice, corn meal mush. 
4. What do you take into consideration concerning the value of 
food for a patient? 
5. What cuts of meat would you select for beef-broth; pot-roast; 
tender-steak; mutton-broth ? 84 
MISSISSIPPI 
6. Give percentage composition of cow’s milk; of breast milk. 
7. At what age may a child begin to have orange juice? Give 
reasons. 
8. Name five energy producing foods. 
9. Outline one day’s diet for a child two years old. 
10. State what articles of food you would give a pneumonia pa- 
tient the first day he was allowed solid food. 
MISSISSIPPI 
1. Why is a knowledge of dietetics essential to the Nurse? 
2. Give the equivalent in the metric system of (a) 1 fluid ounce; 
(b) 1 pint; (c) 1 gallon. 
3. What substances in additions to proteins, carbohydrates and 
fats are essential to life and growth? 
4. Name a condition due to faulty metabolism. 
5. Define (a) Metabolism; (b) Calorie. 
6. Give diet for pellagra patient. 
7. Name some diseases caused by food-poisoning. 
8. How do you increase the food value of milk? 
9. How would you cook inferior (tough) beef to make it eat- 
able? (Answer explicitly.) 
10. State four essentials to success in the serving of food to the 
sick. 
January, 1920 
1. What is the first subject usually considered in the study of 
dietetics ? 
2. (a) Give the fuel value, in calories, of one gram protein; 
(b) one gram of fat. 
3. (a) Wliat glandular organ plays an important part in nutri- 
tion; (6) name its chief function. 
4. When is food absorbed in the large intestine? 
5. (a) Name the different sources from which food is derived; 
(b) name one of each class. 
6. (a) Is saccharin a food? (b) Name two diseases in which 
it is used as a substitute for sugar. 
7. (a) How would you prepare and serve poached egg: (b) cup 
custard? 
8. Give recipe for oyster broth, (one serving) 
0. How would you prepare and serve grape fruit for a bed patient? 
10. (a) Draw diagram of a tray as you would set it for a bed 
patient, (b) Mention some points you would observe. 
July, 1920 STATE EXAMINATION QUESTIONS 
85 
1. Define Food. 
2. Give an illustration of the five different classes of foods. 
3. Name five elements commonly found in foods. 
4. What in your opinion is reason for so much unwholesome food 
being served? 
5. (a) Describe cereals, (b) Name three, (c) Describe prepara- 
tion and serving of one. 
6. What is value of green vegetables and raw fruits? 
7. (a) Discuss meat substitutes, (b) Name three. 
8. How much water should a normal person consume in 24 hours? 
9. Give four points to be observed in serving an invalid. 
10. What is value of bill of fare to an ordinary family? 
11. Give outline of food for child two years of age. 
12. Give some ways of serving milk to a patient who is averse 
to taking plain milk. 
January, 1921 
July, 1921 
1. Define food. 
2. Give menu for a well balanced dinner and name class to which 
each food belongs. 
3. What is necessary to have wholesome food? 
4. (a) Give recipe for broiled steak, (b) The serving to a bed 
patient. 
5. Give recipe for making and serving meat broth. 
6. (a) Give list of foods considered liquid diet, (b) light diet. 
7. Why is dietetics one of most impotrant studies to a nurse? 
8. Give some points in which school instruction in dietetics could 
be improved. 
9. Discuss diet in typhoid fever. 
10. (a) Give a vegetable containing high percentage of protein. 
(6) starch. 
January, 1922 
1. Give five classes which make up our foods. 
2. Name a food of each class and tell the work it performs. 
3. The amount of food required by the individual depends upon 
many conditions, mention some of them. 
4. What is the most desirable food for infants and why? 
5. Give preparation of modified milk and care of bottle and nipples. 
6. Give recipe for making and serving cocoa. 
7. Give routine diet for tuberculosis patient. 
3, 9, 10. Givte dietary for a patient who has Brights Disease, is a MISSOURI 
86 
diabetic; constipated; too thin; too fleshy; leads a sedentary 
life. 
MISSOURI 
1. To what classes do the following foods belong: (a) Cheese; 
(b) Rice; (c) Spinach; (d) Fish; (e) Potatoes. 
2. What food principles require digestion? 
3. Distinguish between digestion and assimilation 
4. Name five of the principal ferments in the digestive tract. 
5. How would you make and serve toast in order to increase its 
digestibility ? 
6. WThat is tea? How would you prepare and serve it? 
7. What is meand by fuel value of food? How is it expressed? 
8. Describe the two processes of digestion. 
9 Name three foods from which protein is obtained. 
10. What are sweetbreads? How would you prepare creamed sweet- 
breads for a patient? 
11. How would you obtain whey from milk? 
12. What is meant by Metabolism; (b) Lactose; (c) Caloric? 
February, 1920 
November, 1920 
1. Give the chief source of the food principles. State briefly the 
function of each. 
2. What is meant by fuel value of food? How is this measured? 
3. What is meant by the term enzyme? Give list of enzymes 
acting in the body and where they occur 
4. Mention factors influencing gastric digestion. 
5. What do you understand by “Intestinal digestion”? 
6. Where does the absorption of digested products take place? 
7. Wliat care should be taken in selection of food? 
8. Define the term “Vitamines.” Of what use are they in the 
body? 
9. How are hospital diets classified? Give a brief explanation 
of each class 
10. Give outline of high caloric diet used in typhoid fever. What 
other diets are used in the treatment of this disease? 
11. What is the “Allen treatment”? What is the Ivurell Cure? 
12. What points should be carefully observed in setting up a tray? 
1. What is meant by food? 
2. What precautions should be taken in the selection of the follow- 
ing foods: (a) milk; (6) meat; (c) vegetables? 
January, 1921 STATE EXAMINATION QUESTIONS 
87 
3. What is meant by (a) Carbohydrates; (b) Proteins? 
4. Why do we cook food? 
5. What food principles predominate in (a) fish; (b) potatoes; 
(c) oranges; (d) peas; (e) steak? 
6. Outline a diet suitable for a nursing mothex. 
7. How prepare the following: (a) creamed sweetbreads on toast; 
(b) rice custard; (c) chicken broth. 
8. W’hat care should be given an ice-chest and how would you 
arrange the food therein? 
9. Why is water essential to the body? 
10. Describe the changes that the food undergoes in the stomach. 
11. What factors must be taken into consideration in estimating 
the amount of food necessary for a patient? 
12. What is meant by (a) metabolism; (b) enzyme; (c) pasteur- 
ized milk? 
December, 1921 
1. Give the approximate caloric value of one gram of each of protein, 
carbohydrate and fat. 
2. How would you increase the amount of carbohydrates in cow’s 
milk when preparing formula for infant? 
3. Why are liquid foods generally prescribed for patients with 
a high temperature? 
4. (a) What is the per cent of fat in whole milk? (b) How 
would you obtain 10% cream from a quart of whole milk that 
had been allowed to stand undisturbed for six or eight hours? 
5. How would you cook meat if you wished to extract the juice? 
6. In cooking cereals, what important point should be remembered? 
Why ? 
7. What class of foods are excluded in diabetes? Acute nephritis? 
8. WTliat is pepsin? What particular food principle does it affect 
and how? 
9. How would you prepare tea? (b) Coffee? (c) What is the 
effect of these beverages on the body? 
10. What is a “mixed diet”? Special diet”? 
11. How would you prepare a soft boiled egg? (b) Baked custard? 
(c) Oyster soup? 
12 What is meant by adulteration of foods? 
January, 1922 
1. Where does the absorption of the digested food products take 
place? 
2. What effect has the saliva on the food? 
3. Give in detail how you would prepare the following formula: 88 
MISSOURI 
Whole milk oz., Barley water oz., Cane sugar llA 
oz., six feeding. 
4. How would you prepare a glass of Albumenized Orangade; a 
cup of cocoa? 
5. What factors are taken into consideration in determining the 
amount of food necessary for the individual? 
6. What is meant by “forced feeding”? Give an example. 
7. What is meant by caloric value of food? 
8. Name five different classes of diets you have assisted in pre- 
paring during your training. 
9. Name the enzymes in the gastric intestinal tract which effect 
the food principles. 
10. What is incorrect in the following recipe?—To make a cup of 
tea, put your tea in the teapot and pour over it freshly boiled 
water and let it stand for a few minutes. 
11. Outline a diet for a patient suffering from chronic constipation. 
12. What instruction did you receive in your Dietetic course which 
you found to be of most value to you? 
March 1922 
1. Outline diet for patient with (a) tuberculosis; (b) pneumonia, 
(c) State reasons for diet used for each. 
2. Name three diseases caused by errors in diet or incorrect feed- 
ing. 
3. (a) What are vitamines? (6) In what class of foods are they 
found? 
4. What is the general rule regarding the cooking of green vege- 
tables? 
5. What is meant by balanced diet? 
6. What class of foods do we generally exclude from children’s 
diet during first two years? 
7. How would you prepare (a) chicken broth; (6) salt free bread; 
(c) buttermilk? 
8. Explain the “Karell Cure.” 
9. Compare the percentage of the food principles of mothers’ milk 
with cows’ milk. 
10. Give chief source of protein diet. 
11. Give the approximate caloric value of one glass of milk, slice 
of toast, one large egg. 
12. If your patient took only small amounts of food, and physician 
wished to have her take more, what would you do in order to 
get her to take more? STATE EXAMINATION QUESTIONS 
89 
June, 1922 
1 What effect has heat upon starches ? 
2. Why do we modify cow’s milk before feeding it to an infant? 
3. What care should be given to food? 
4. If you were selecting a chicken for broiling and one for making 
broth, what points would you consider in buying them? 
5. How would you prepare a piece of steak in order to retain 
the juice? 
6. Describe the digestion of proteins. 
7. Name three foods rich in proteins. 
8 What food principles are usually excluded from the diet of a 
patient with diabetes? 
9. Distinguish between certified and pasteurized milk. 
10. What is meant by Absorption; by Assimilation of Foods? 
11. How is spinaeh cooked? What is its value as a food? 
12. In what type of diet would bran muffins be used? Why? 
Give in detail method for making bran muffins. 
MONTANA 
1. How do cereals ranks with other plant food in nutritive value? 
2. (a) How would you prepare barley water? (b) How do you 
make junket? 
3 Why is a salt-free diet ordered in illness where there is oedema? 
4. (a) Name four vegetables which contain little or no starch. 
(6) Name those containing a large amount of starch. 
5. (a) W’hat is a Calorie? (6) Under ordinary circumstances 
how many would be needed to sustain the life of an adult for 
24 hours? 
6. State how you would prepare a breakfast of bacon; toast; colfee 
and fruit. 
7. Describe the process of digestion including all the factors that 
influence it. 
8. Name three diseases requiring special diet; give proper menu 
for one meal in each disease. 
9. Name two foods you might give an infant when it was unable 
to digest milk. 
10. (a) What change is produced in bread by toasting? (6) How 
do you prepare toast for the sick ? 
11. Describe your method of making an omelet. 
12. What are nitrogenous foods? 
May, 1919 90 
MONTANA 
1920 
1. Give definition of Dietetics. 
2. Classify foods. Classify organic foods and give examples of 
each. 
3. Tell what you know of calories and of vitamines. 
4. Enumerate some of the points to which you would give special 
care in preparing and serving food to the sick 
5. What is your method of preparing broth, toast, broiling chops 
6. (a) Name some of the common sources of contamination of 
food in the home? (b) How would you advise an inexperienced 
housewife to care for an icebox for milk and for fish? 
7. Are green vegetables and fresh fruit a necessary part of the 
diet? Explain your answer. 
8. What do you understand by the term “balanced diet”? Give 
what you consider a well balanced breakfast, lunch and supper 
for a boy 12 years of age. 
9. Give your recipe for egg nog, milk toast and coffee. 
10 Indicate the diet you would give a diabetic patient, typhoid 
patient and one suffering from tuberculosis. 
1921 
1. Define dietetics. 
2. Give classification of foods stating which are tissue forming and 
which are heat producing. 
3. What class of vegetables is rich in protein? 
4. What useful function is performed by the indigestible part of 
vegetables ? 
5. What is the relative food value of starches, proteins and fats? 
6. Why is a mixed diet necessary to health? 
7. Describe your method of giving a nutritive enema and give one 
formula for nutritive enema? 
8. Define (1) Calorie; (2) Absorption; (3) Elimination? 
9. What special foods are useful in treatment of Anemia? 
10. What articles of food would you avoid in the diet of a Ne- 
phritic? 
1. Define the following terms: nutrition, dietetics, food adjunct, 
food, mixed food. 
2. (a) What are vitamines? (b) What does the lack of vita- 
mines cause? (c) What are types and where found? 
3. (aj Classify foods according to chemical composition (b)' 
Name two important sources of proteins, carbohydrates, fats, 
mineral matter. 
May, 1922 STATE EXAMINATION QUESTIONS 
91 
4. Enumerate some of the points to which you would give special 
care in preparing and serving food to the sick. 
5. What processes are concerned in the nutrition of the body? 
6. (a) What fluid food contains the most nutriment? (6) Give 
four ways in which it may be served, (c) How would you alter 
it in case of weak digestion ? 
7. (a) What conditions should be considered in deciding as to 
the amount of food required? (b) What effect does toasting 
have on the digestibility of bread? 
8 What is sterilized, pasteurized and certified milk? 
9 Give receipt for egg nog and lemon albumin. 
10. Name three reasons why it is desirable to cook food. 
NEBRASKA 
1. What foods should be avoided in rheumatism? 
2. Why are green vegetables and fruits a valuable addition to a 
general diet? 
3. Name the nitrogenous food substances and tell where each may 
be obtained. 
4. Give a rule for making tea, coffee, and what is the injurious 
element in each one? 
5. Give directions for preparing: (a) barley water; (b) oatmeal 
gruel. 
6. How many calories per day are needed for a convalescent man? 
What is a calorie? 
7. Describe the care of milk. What diseases may be carried by 
milk ? 
8. In modification of cow’s milk for infants’ use, what would you 
do to reduce the protein ? Increase the fat ? Increase the carbo- 
hydrate ? 
9. What foods may be given to a patient suffering with diarrhea? 
What foods may he given to a patient suffering with constipa- 
tion. 
10 Why is water necessary to maintain health, and how much is 
necessary each dqy? 
May, 1919 
November, 1919 
1. Classify food principles, and give their uses in the body. 
2. At what age may a healthy child begin to digest starches? 
3. Give menu for three meals for a Diabetic Patient. 
4. Give a typical (a) light diet, (b) soft diet, (c) full diet. 
5. Describe in detail the proper care of milk, from the time it is 
drawn, till it is used 92 
NEW HAMPSHIRE 
G. What foods are valuable in treatment of constipation ? 
7. How should an egg be cooked and served to an invalid? 
8. How would you prepare (a) mutton broth, (b) plain custard? 
9. What is the value of (a) Sugar in food, (b) Mineral matter, 
(c) Condiments? 
10. What cuts of beef would you select for (a) Beef juices, (b) 
Roast beef, (c) Tender steak? 
May, 1920 
1. Classify food according to Source, Function and Chemical Compo- 
sition. 
2. What is a calory? What is the average caloric requirement for 
a healthy adult? 
3. Why is thorough cooking especially important in cereals? 
4. What is the relative food value of carbohydrates, proteins and 
fats? 
5. What is pasteurized, sterilized, modified, peptonized and certified 
milk ? 
G. Outline a diet for a diabetic. What is meant by sugar tolerants? 
7. Name one disease that results from each of the following: In- 
sufficient food, Lack of fresh food, overeating, improperly balanced 
diet. 
8 Give recipe for preparing an individual baked custard. 
9. Name the enzymes of digestion and tell on what each acts. 
10. Name four reasons for cooking food. 
May, 1921 
1. Name the different classes of foods; give the function of each, 
also an example of each. 
2. What are concentrated foods, and when are they used? 
3. What things should be considered in menu making? 
4. In serving meals to the sick, what attention should be given 
the tray, comfort and mental attitude of the patient? 
5. What is assimilation? 
6. Give three reasons for cooking foods. 
7. Why does milk require special care in handling and storing? 
8. How is the fuel value of food determined? 
9. What is a calorie? 
10 Give the different digestive juices, their enzymes and the foods 
each acts upon. 
NEW HAMPSHIRE 
April, 1920 
1. What are calories? STATE EXAMINATION QUESTIONS 
93 
2. How many calories are necessary for the daily heat consumma- 
tion of an adult at work? 
3. What food elements produce heat; energy; building of tissue? 
4. Why are foods rich in proteins given sparingly in nephritis? 
5. What food principles are found in cereals? Why are cooked 
cereals of more value than uncooked? 
6. State the value of fruit and vegetables in diet 
7. What food constitutent has been lacking in the diet of a patient 
with rachitis? 
8. What principle is to be observed in broiling meat; in preparing, 
broth ? 
9. Give principle of feeding in tuberculosis. 
10. Outline, briefly, diet in constipation. 
October, 1920 
1 Define food Give a classification of food. 
2. What are the chief uses of food? 
3. What foods are eliminated from the diet of a diabetic patient? 
4. What value in the body have proteins, carbohydrates, mineral 
salts ? 
5. What value has water in the body? 
G. Explain why fruits and green vegetables, which contain very 
little nourishment, are essential to health. 
7. What disease is usually given a carbohydrate free diet? 
8. What class of foods are restricted in nephritis? 
9. Why is the diet of much importance in tuberculosis? 
10. What foods should be avoided in rheumatism? 
April, 1921 
1. Name five groups of food required daily. 
2. State three reasons why eggs are used so much in sickness. 
3. Why should starchy foods be thoroughly masticated? 
4 What class of people require their food to furnish the greatest 
number of calories? What are extractives? Where are they 
found ? 
5. Of what use to the body is cellulose? How should foods con- 
taining a large amount of albumen be cooked and why ? 
6. Why is rice often used in sickness in preference to other cer- 
eals? 
7. Name three foods good in cases of constipation? 
8. Give the nutritive value of milk. What precautions should be 
taken in the care of milk? 
9. WTiat class of foods is much restricted in diabetes? 
10. Where are vitamines found? 94 
NEW JERSEY 
October, 1921 
1. Give classification of food according to chemical composition. 
2. What foods are rich in nitrogen and what is the function of 
these in the body? 
3. What points should a nurse observe when serving a tray to an 
invalid? 
4. What food group should be reduced to a minimum in nephritis, 
in diabetes? 
5. What cuts of meat are best for broth, for roast, for broiling? 
6. Name articles of food that may safely be given a fifteen months 
old child. 
7. What class of food is of value in tuberculosis, in anemia, in 
constipation ? 
8. In what disease is a salt free diet given? 
9 What is the value of vitamines and why are they especially 
necessary in diet of children? 
10. Why is it essential that cereals and vegetables be well cooked? 
April, 1922 
1. Name five groups of food required daily? 
2. Classify (a) Sugar, (b) Butter, (c) Milk, (d) Eggs. 
3. Outline a diet for a nursing mother? 
4. Define (a) Metabolism, (b) Calorie, (c) Absorption, (d) Elim- 
ination. 
5. (a) Why is milk so valuable in a diet? (b) What are the 
uses of fruit in a diet? 
G. Describe two ways of cooking eggs suitable for a patient on a 
soft diet? (b) What are sweetbreads? 
7. What is meant by (a) Modified, (6) Certified, (c) Pasteurized 
and (d) Sterilized Milk? 
8. Name two diseases in which a special diet is necessary in over- 
coming the disease? 
0. Outline a day’s diet for one of the diseases named in question 
8? 
10. What care should be given refrigerators and cupboards where 
foods are kept? 
NEW JERSEY 
June, 1920 
1. Classify foods according to their use in the body. 
2 How could you vary a diet composed principally of milk? 
3. Name three foods valuable for their laxative effect. 
4. How could you increase the caloric value in a liquid diet? STATE EXAMINATION QUESTIONS 
95 
5. How would you peptonize one quart of milk? 
C. What articles of food for a convalescent patient are highly nutri- 
tious and easily digested? 
7. How would you serve a baked potato, lamb chop, and orange to 
a patient with a broken arm? 
November, 1920 
1 Name four nitrogenous and four non-nitrogenous foods. 
2 What do you understand by “Balanced diet”? 
3. Write at least ten lines on “Milk as a food.” 
4. Give method of making cup custard, oatmeal gruel, junket. 
5. What technique would you observe in rectal feeding? 
6. What articles of food are essential in a diet for young children? 
7. How do different degrees of heat affect food values? 
June, 1921 
1. Name three vegetables and tell what value each has in the body? 
2. Classify the following articles of food: (a) Oysters. (5) 
Bacon, (e) Oranges (d) Gluten Bread. (e) Potatoes, (f) 
Cream. 
3. Name three articles of food known for their iron content. 
4. Give detail of preparing an egg to be most digestible. 
5. Outline a day’s meal for a healthy child about five years old. 
6. What articles of food should be avoided in the following dis- 
eases. (a) Diarrhoea. (6) Gastric Ulcer, (c) Diabetis. 
7. Why is food cooked? 
November, 1921 
1. Name three foods giving the greatest energy value for amount 
consumed. 
2 Tell something of the use and care of milk. 
3. What would you order to have on hand in the home for the pre- 
paration of nourishment for a patient having only liquid diet. 
4. Describe a meal on tray of patient having light diet. 
5. What have you to say about water with meals. 
6. Why are cereals cooked a long time and eggs a short time? 
7. What value have the following foods in the body? (a) Orange 
juice, (b) Spinach, (c) Yolk of egg. (d) Bran biscuits. 
June, 1922 
1. What is the relative energy value of carbohydrates, protiens, 
fats? 
2. What conditions should be considered in deciding the amount of 
food required? 96 
NEW YORK 
3. Give reasons why the body should not subsist on concentrated 
foods only. 
4. Define digestion, absorption, assimilation, metabolism. 
5. What foods would you give a child for its mineral content? 
6. Explain how you would feed an unconscious patient. 
7. Under what conditions is meat advisable in a diet? When to 
be eliminated from a diet? 
January, 1920 
NEW YORK 
1. What foods should be eliminated in (a) cases of diabetes, 
(6) cases of nephritis? 
2. Describe one method of peptonizing milk 
3. What changes are produced by sterilizing milk? 
4. Why should milk be taken slowly? When is it best given to 
invalids? 
5. What is cellulose and what is its advantage? 
6. Describe briefly the steps in making mutton broth. 
7. Why do cereals require long cooking? 
8. What is ptomain poisoning? In what food is it most likely 
to occur? How may it be avoided? 
9 What is meant by metabolism? 
10. What is the food value of (a) cup custard, (b) baked potatoes, 
(c)cocoa? State how each of these should be prepared. 
11. What secretions assist in the digestion of starch? 
12. Mention three chief purposes of cooking food. 
13. Outline one day’s diet for a normal child three years of age. 
14. What cuts of beef would you select for the following purposes: 
(a) beef juice, (6) roast beef, (c) tender steak? 
15. What are the two most important constituents of coffee and 
tea? Tell how to make (a) coffee, (b) tea. 
July, 1920 
1. What is the chief office of proteins? 
2. Name the five principal foodstuff's. What is the function of 
the carbohydrates ? 
3. Why is milk sometimes called a perfect food? 
4. How would you make eight ounces of (a) beef tea, (6) barley 
water ? 
5. What kind of food would you give in cases of rachitis? 
6. Why is a mixed diet necessary to good health? 
7 What is the object of a course in dietetics? 
8. What special conditions should be considered in determining the STATE EXAMINATION QUESTIONS 
97 
amount of food required by an individual? How many calories 
of food are required by the average healthy adult? 
9. Explain the following items: noil-nitrogenous, nitrogenous, far- 
inaceous, vitamines, peptonization. 
10. Give a list of five foods that have a laxative effect. 
11. What change is produced in bread by toasting? 
12. Name five tissue-building foods. 
13 How would you cook potatoes for an invalid so that they might 
be easily digested? 
14. Classify the following foods under proteins, fats and carbohy- 
drates: cream, string beans, eggs, chicken, oysters, almonds. 
15. Give a reason for surrounding the cup with cold water when 
.putting custard into the oven to bake. 
1. Name a disease resulting from each of the following errors in 
diet: (a) overeating, (6) lack of food, (c) improperly bal- 
anced diet. 
2. What are vitamines? What is the effect on the body when these 
are lacking? 
3. What is salt-free diet? In what diseases is it used? 
4 Name the elements of which water is composed and state the 
proportion of each. 
5. What are the functions of water in the body? 
6. Describe the diet of a patient with scarlet fever. What food 
product is omitted at certain stages? Why? 
7. Give the chemical classification of foods. 
8. What are sweetbreads? 
9. Describe briefly the preparation of sweetbreads. 
10. Describe two ways of cooking eggs, suitable for patient on a 
soft diet. 
11. Mention 10 articles of food used in liquid diet. 
12. Mention five articles of food to be eliminated in skin diseases. 
13 How should rice be prepared for an invalid? 
14. Name three diseases in which a special diet is necessary in over- 
coming the disease. 
15. Outline a day’s diet for one of the diseases named in answer to 
question 14. 
October, 1920 
January, 1921 
1. Tell how you would modify milk for an infant’s first feeding. 
2. Mention four ways of preserving food 
3. What are some of the factors inducing gastric disturbances and 
why must gastric secretion be considered in determining the 
diet? 98 
NEW YORK 
4. In cases of malnutrition how may the diet be increased without 
disturbing digestion? 
5. Give two formulas for nutritive enemata. What quantities can 
be given? 
6. How are carbohydrates stored in the body? 
7. Mention three types of fatty acids particularly concerned in 
nutrition. 
8. Mention two ways of preparing artificial buttermilk State in 
detail how you prepare lactone buttermilk. 
9. Describe briefly how you would prepare creamed oysters for an 
invalid. 
10. What is the energy value of an individual serving of the creamed 
oysters described in answer to question 9 ? 
IT Outline one day’s diet for the reduction of obesity, stating the 
quantity of each food. 
12. Mention two mineral salts essential in the dietary for the preg- 
nant woman. 
13. Briefly describe dietary treatment of whooping cough. 
14. Give one day’s diet for a chronic nephritic patient. 
15. State four disadvantages of a purely animal diet. 
June, 1921 
1. Give the mechanical and the chemical digestion of fat in the 
small intestine. 
2. What diet should be given the pregnant woman suffering from 
albumin urine? 
3. State briefly the dietetic treatment of normal pregnancy. 
1. Give the composition of gastric juice 
5. Name the elements that compose fats. 
6. What classes of foods is acted on by the gastric juice? 
7. Tell briefly how you would prepare prune whip. 
8. State how you would properly prepare corn meal gruel. 
9. Outline a day’s diet for a child six years old. 
10. What is the treatment for infants with summer dysentery? 
11. In cases of liver disturbances what foods should be elimi- 
nated? 
12. Name the important sources of mineral matter for use in the 
body. 
13. What is the chief food value of fish? 
14. Compare the composition of fish with that of meat. 
15. State briefly how one may stimulate the digestion of a patient 
on a restricted diet which is essential for his recovery but may 
become monotonous. STATE EXAMINATION QUESTIONS 
99 
1. Define (a) calorie, (b) vitamine 
2. Name three diseases caused by errors in diet and mention the 
foods that cause these conditions 
3. What principal is involved in freezing mixtures? 
4. State how you would prepare and bake an apple for an invalid. 
Describe how you would serve the apple to the patient. 
5. Name two courses of fat-soluble vitamines 
6. Mention four ways of cooking foods and state briefly the ad- 
vantages of each. 
7. Outline the dietetic treatment of rickets. 
8 Name three enzymes and state where they are found. Men- 
tion the class of foods acted on by each. 
9 Why is a high calorie diet given in chronic tuberculosis? Name 
the chief foods used in this diet. 
10. Discuss the digestibility and the nutritive value of cow’s milk 
for an adult. 
11. Give the reasons why peas and beans should not be given in 
cases of digestive disturbance. 
12. State in detail how to make cream of celery soup, giving the 
proportion of each ingredient used. 
13. Mention three important factors to be considered in preparing 
diets for insane patients 
14. What foods may be given a patient with chronic gout? 
15. Name three important groups of carbohydrates. 
September, 1921 
January, 1922 
1. Define (a) food, (b) dietetics. 
2. Classify foods according to (a) their chemical composition, (b) 
their functional activity 
3. Name the chemical elements of proteins 
4. What food should be eliminated in cases of diabetic acidosis t 
5. Mention four standard diets generally used in the hospital. 
Give an example of each 
6. Give a balanced menu for one day, consisting of 3000 calories. 
7. Give four important rules for feeding young children. 
8. State five functions of water in the body 
9. Give the effects of tea on the digestive system. 
10. What foods are acted on by the gastric juice? 
11. Give the method of making lime water. 
12. State four formulas for gavage that will give the patient the 
necessary food elements 
13. Briefly discuss the digestibility and the nutritive value of sterile 
milk. 100 
NORTE CAROLINA 
14. Describe the part that bile plays in digestion. 
15. Why are vitamines important in nutrition? 
June, 1922 
1. What foods should be avoided in nephritis? Why? 
2. Name three diseases requiring special diet and give the proper 
diet for one meal in each disease 
3. Mention foods that are a substitute for meat. 
4. Compare pasteurized milk with sterilized milk. 
5. Give three reasons for cooking food. How should meat be cooked 
to (a) retain juices, (b) extract juices? 
6. Give points to be remembered in setting an invalid’s tray. 
7. Name the enzymes of the intestional juice that act on carbohy- 
drates. 
8. What are the principal chemical elements of (a) proteins, (h) 
carbohydrates, (c) fats? What are their relative food values? 
9. Define calorie. How many calories are necessary daily for a 
woman doing moderate work? 
10. How would you prepare (a) a cracker gruel, (6) barley water? 
11. Give in detail the digestion of fats. 
12. What is a beverage? Mention six uses of beverages. 
13. What diseases may be communicated to man through the medium 
of milk? 
14. How would you make a cup of cocoa? Discuss the value of 
cocoa for invalids 
15. Give the proper care of closets, refrigerators or any other place 
where food is kept. 
NORTH CAROLINA 
May, 1919 
1. Classify food as to source, chemical composition and function. 
2. Name the five food principles and one product that contains 
them all. 
3. Name the secretions which act on the food in the mouth, 
stomach and intestines. 
4. What do you understand by a well balanced diet? Outline a 
day’s menu for an adult in normal health. 
5. What are the chief uses of salts in the body? 
G. What per cent of bodily weight does water form and what is 
its functions? 
7. What are the essential points to remember in cooking starchy 
foods ? 
8. How are the processes of digestion classified? STATE EXAMINATION QUESTIONS 
101 
9. Name the digestive juices. 
10. What are sweetbreads and how prepared? 
11. What class of foods are usually used in the treatment of con- 
stipation ? 
12. Name five energy producing foods. 
13. Mention some foods that are rich in iron. 
June, 1921 
1. Mention three points to be observed in the care of food before 
cooking; after cooking. Give reason. 
2. Why is milk “at any price’’ cheap for children? For the aged? 
3. Give two points of difference in the cooking of meat for soup 
and for serving. 
4. How should cereals be cooked? Why? Why toast bread? 
5. Mention three points a nurse may give a mother in the dietetic 
care of an undernourished child, a constipated child. 
6. Name two valuable foods containing little nutriment. Wherein 
are these foods valuable? 
7. What dietetic care would you give a diarrhea patient? 
8. How would you cook the following for the sick: An egg, a po- 
tato, a spring chicken, fish? 
9. How should a nurse diet a patient who is no longer under the 
care of a physician? 
10. What is the chief difference in protein and the other food pro- 
perties? What becomes of the excess of food eaten? 
11. Apart from the food itself mention four factors that will aid 
digestion. Four that will hinder digestion. 
1. What is meant by Dietetics? 
2. Give four reasons why people need food. 
3. Mention three reasons why it is important for nurses to have a 
knowledge of dietetics. 
4. Where does the digestion of food take place? Mention four 
digestive fluids supplied by the digestive system. 
5. Mention three external conditions that may aid digestion. Men- 
tion three external conditions that may hinder digestion. 
6. Give three reasons why milk is a valuable diet. Mention two 
ways in which milk may be rendered dangerous as a food. 
7. Tell two reasons why it is difficult to feed the sick. What may 
you do to overcome these? 
8. What dietetic treatment would you- give before the doctor 
comes in an acute attack where prominent symptoms are fever, 
nausea, vomiting and diarrhea? Why? 
December, 1921 102 
NORTH DAKOTA 
9. Name three facts to remember in dietetic treatment of obesity. 
10. If the physician prescribes liquid diet for the patient name six 
liquids you would give, telling how to prepare three of them. 
11. Mention four facts to remember in dieting a convalescent, and 
give reason. 
May, 1922 
1. Tell three reasons why sick people need food. 
2. Mention kinds of food needed by the sick. 
3. & 4. Give six rules to be observed in feeding patients, with rea- 
son for each. 
5. Why is it difficult to feed a diabetic patient? 
6. & 7. Give day’s menu for a patient sick in the home from 
pulmonary tuberculosis, with reasons for such diet. 
8. & 9 Johnny is pale, under-weight, does poor school work does 
not like to play with other children. What may be the cause? 
Suggest dietetic treatment the mother may use to improve his 
condition. 
10. Discuss briefly the value of milk as a food. 
NORTH DAKOTA 
1919 
1. Name the secretions which act on the food in the mouth, stomach 
and intestines. 
2. (a) What is a calory? (6) How many calories are required in 
24 hours for the average person ? 
3. Name and give source of the different food products. 
4. In what disease is usually given a carbohydrate free diet and 
a restricted proteid diet ? 
5. Why is a mixed diet necessary? Give the general dietetic treat- 
ment in a case of chronic constipation. 
6. In what foods are ptomain poisoning most likely to be found, 
how may this be avoided? 
7. What is the average quantity of nutritive enema? Give one 
good formula for same, at what temperature should it be given? 
8. Name five different preparations of milk for an infant. 
9. Give five different ways a nurse may aid in the conservation 
of food. 
10. How do you prepare beef juice, beef broth and beef tea? 
April, 1920 
1. Give the theory of cooking albuminous foods. 
2. What is the relative food value of carbohydrates, proteins and 
fats? STATE EXAMINATION QUESTIONS 
103 
3. What are diet requirements in anemia? 
4. What is the source of all energy used in the body? 
5. Trace the digestion of starch. 
6. Describe a day’s meal that would require 3000 calories. 
7. Classify the following foods: beef, spinach, butter, potatoes, 
milk. 
8. Why is bread toasted? How served? 
9. Name one food to be avoided in the following diseases: diabetes, 
nephritis, diarrhea, constipation, rheumatism. 
10. Give modified cow’s milk formula for baby a month old. 
November, 1921 
1. Name five food principles and give example of each. 
2. Select cuts of meat for the following purposes: beef-tea, roast 
beef, tender steak. 
3. What foods should be avoided if there is a tendency to flatu- 
lency? 
4. Define cellulose, gluten, dextrose, casein, saccharin. 
5. What foods are rich in vitamines? 
G. (a) What is meant by a caloric value of food? (b) How many 
calories are required for a person in health ? 
7. Of which food is the caloric value greater, one pound of butter 
or one pound of sugar, one glass of milk or one of broth? 
8. Name three diseases requiring special diet. 
9. Give an example of six foods which might be recommended for 
their laxative effects 
10. Give recipe for oatmeal and baked custard for one person. 
May, 1922 
1. (a) How would you cook a piece of meat to extract the juice? 
(b)How would you cook a piece of meat in order to retain the 
juice? 
2. Give the source of gelatine and to what class of foods does it 
belong? 
3. Name five conditions that influence the digestibility of food. 
4. (a) What food principle is withheld in diabetes mellitus? (6)' 
What food principle is increased in rickets? 
5. (a) How do you prepare a soft cooked egg? (b) Prepare a. 
white sauce for one patient. 
0. Name two animal and two vegetable foods which contain fat. 
7. What useful function may be performed by the indigestible 
parts of vegetables? 
8. How many calories in the following: 8 ounces of milk, Medium 
sized orange. 104 
OHIO 
9. What is the principal in cooking starchy foods. 
10. WThat are the uses of fruits in diet? 
June, 1920 
OHIO 
1. State function of (a) Fats (b) Carbohydrates. 
2. (a) Describe how you would cook cereals, (b) State reasons 
for your procedures. 
3. Define Dietetics and give classification of foods in tabulated 
outline. 
4. (a) Why is a salt free diet ordered where there is edema, (b) 
Give table of salt free diet covering a period of three days. 
5. fa) What is meant by “modified milk” ? (b) Why is it modi- 
fied? 
6. (a) Give formula for modified milk for a two weeks old infant. 
(b) Also utensils needed and care for same. 
7. State foods you would prepare for “soft diet”. (Arrange in 
outline). 
8. Explain the following terms: Plain, Certified, Pasteurized and 
Sterlized milk. 
9. (a) What ingredients are used in nutritive enemata? (b) 
Give at least two formulas. 
10. State the most desirable method of preparing potatoes and 
give reasons for your opinion. 
11. (a) How would you sterlize water? (b) State method of 
replacing the oxygen after it has been sterilized. 
12. (a) What value have nuts in a diet? (b) Give food principle 
of same. 
December, 1920 
1. (a) How may foods be classified? (b) What are the five food 
principles ? 
2. (a) Why are cereals an important food for children? (b) 
Name the most important ones? (c) How would you make ce- 
real water? 
3. (a) What are the objects in cooking food? (b) State the 
proper length of time to cook oatmeal, cream of wheat and corn 
meal. 
4. State what you know about vitamines. 
5. Give a Bill of Fare for one day for the following diets: (a) 
liquid diet (b) soft diet (c) light diet (d) general diet. 
6. What articles of food should be avoided in nephritis? 
7. (a) Should a normal child two years of age be given any meat? STATE EXAMINATION QUESTIONS 
105 
(b) State why or why not. 
8. (a) Give a method for cooking rice, (b) State reason for 
your procedures. 
9. What observations would you make concerning a patient’s tray 
before and after serving a meal? 
10. Give reasons why green vegetables and fresh fruits are valua- 
ble in diets. 
11. (a) State three vegetables which contain a high percentage of 
starch, (b) State three vegetables which contain a high per- 
centage of proteins 
12. (a) Give the cuts of meat used for the following—broiling, 
beef broth, soup, (b) How would you make one pint of beef 
broth ? 
July, 1921 
1. State function of (a) Fats (b) Carbohydrates. 
2. («) Describe how you would cook cereals, (b) State reasons for 
your procedures. 
3. Define Dietetics and give classification of foods in tabulated 
outline 
4. (a) Why is a salt free diet ordered where there is oedema. 
(b) Give table of salt free diet covering a period of three days. 
5. (a) What is meant by “modified milk”? (b) Why is it modi- 
fied ? 
6. (a) Give formula for modified milk for a two weeks old infant. 
(b) Also utensils needed and care of same. 
7. State foods you would prepare for “soft diet.” (Arrange in 
outline.) 
8. Explain the folllowing terms; Plain, Certified, Pasteurized and 
sterilized milk. 
9. (a) Wliat ingredients are used in nutritive enemata. (b) Give 
at least two formulas. 
10. State the most desirable method of preparing potatoes and give 
reasons for your opinion. 
11. (a) How would you sterilize water? (b) State method of re- 
placing the oxygen after it has been sterilized. 
12. (a) What value have nuts in a diet? (b) Give food principle 
of same. 
December, 1921 
1. Sate four important points to be remembered in serving food 
to the sick. 
2. Name one disease that results from each of the following er- 
rors in diet: (a) insufficient food, (b) lack of fresh food, (c) 
overeating, (d) improperly balanced diet. 106 
OKLAHOMA 
3. Outline diet for a day for a child fifteen months old. 
4. Give four of the common causes of indigestion. 
5. Outline diet for an anemic patient. 
<5. Outline a menu for each of the folowing: (a) liquid diet, (b) 
soft diet, (c) light diet. 
7. What do you understand by certified milk? sterilized milk? 
pasteurized milk? 
8. Name one book on Dietetics. Why do you cook meat? How 
would you prepare beef juice? 
9. Name three laxative foods; three foods which have a tendency to 
provide fat; three constipating foods. 
10. What foods are to be avoided in a diabetic diet? In a nephritic 
diet what foods are to be avoided ? 
11. Define absorption, assimilation, nutrition secretion, excretion. 
12. Mention some foods which contain vitamines. * 
June, 1922 
1. Name three simple proteins. Three carbohydrates. 
2. What are the essentials of an adequate diet? 
3. IIovv would you prepare and give a nutritive enema? 
4. Name three fruits that act as laxatives. Name three vegeta- 
bles that act as laxatives. 
5. What are vitamines and what vegetables are especially rich in 
vitamines ? 
6. Name three starchy foods. What are some of the uses of starch 
in the diet? What are some of the objections to it? 
7. Name five physical conditions that may influence the digestion 
of food. 
8. W’hy is iron necessary in the diet? What foods supply it? 
9. Define absorption, assimiliation, nutrition, secretion, excretion. 
10. Outline a day’s menu for a tuberculous bed patient. 
11. What is the end product of protein, carbohydrate and fat? 
12. What enzymes are responsible for splitting up food in the mouth, 
stomach and intestines? 
OKLAHOMA 
1. Define dietetics. 
2. What are the five groups of food nutrients? Give example of 
each and give function of each? 
3. Describe the digestive process of each class of foods. 
4. Write a brief article on “Milk,” covering these points:—Uses, 
Source of Supply, Care of Milk and Dangers from Contamin- 
ated Milk. 
May, 1920 STATE EXAMINATION QUESTIONS 
107 
5. Describe in a general way the principal points of difference in 
the diet of a 2 year old child, an adult and an aged person. 
6. Mention some common errors in diet that you have observed. 
7. Give diet for gastric ulcer, for diabetes, nephritis, for pellagra. 
December, 1920 
1. (a) What are the uses of food? (b) Classification. 
2. Name three important points to be considered in serving food. 
3. Diet for diabetes. 1 day menu. 
4. Diet for gastric ulcer. 
5. Diet for rickets 
G. Two modes of artificial feeding for baby six months old. 
7. (a) In what foods are albumin found? (b) In what foods are 
dextrose and levulose found? 
8. To what are sugars and starches changed in the body as the 
result of digestion? 
9. What forms of cellulose are used as a food? Value? 
10. Why is milk sometimes called a perfect diet? 
June, 1921 
1. What are the uses of food? 
2. Why is sufficient quantity of proteins necessary during infancy? 
3. Name the principal elements of which food is composed. 
4. In what conditions is fat a particularly valuable article of diet? 
Why ? 
5. (a) Name five foods rich in iron, (b) In what disease do we 
give foods containing iron? 
6. In what part of the body does the absorption of food chiefly 
take place? 
7. Why is milk called a perfect food? 
8. Give one day menu for nephritic. 
9. Give one day menu for diabetic. 
10. (a) Wliat are condiments? (b) How valuable? Injurious? 
1. Name three methods of increasing the digestibility of milk. 
2. What is the necessary amount of water to be taken in 24 hours' 
by a normal individual? 
3. Name the digestive juices. 
4. Name three important rules to observe in feeding young children. 
5. One day menu for nephritic. 
G. One day menu in marasmus. 
7. Wliat meat is considered most nutritious. 
8. What to give for a gastric test meal. 
December, 1921 108 
OREGON 
9. Name five ways food supplies body wants. 
10. Name five nutritious beverages. 
1. Why is a knowledge of dietetics essential in the training of a 
nurse? 
2. Mention some of the causes which you feel are responsible for 
the very large amount of malnutrition among school children 
in the United States 
3. What suggestions as to diet would you give to a person suffering 
from constipation? 
4. Discuss the value of milk as a food for children. 
5. What do you mean by (a) certified milk, (b) pasteurized milk, 
(c) modified milk? 
6. Name five tissue-building foods. 
7. Mention several points to be observed in preparing and serving 
a tray to an invalid. 
8. Give one day menu for a patient with acute Bright’s disease. 
9. What is a vitamine? Mention some foods that furnish vita- 
mines. 
10. Mention five foods allowed under liquid diet; five foods allowed 
under soft diet. 
June, 1922 
OREGON 
1919 
1. Name three laxative foods; three fattening foods; three con- 
stipating foods. 
2. What symptoms would you expect following too much fat in 
the diet? 
3. (a) What do you understand by the “food value” of any article 
of food? (b) Name two articles of food having great food 
value and two that have little food value. 
4. What food classes do each of the following represent: Cup 
custard; soft boiled egg; lettuce salad; cream of pea soup; baked 
potato ? 
5. When and why is a salt-free diet frequently ordered? 
6. In what disease is low protein diet ordered? 
7. What foods would you give to a child who needed more mineral 
matter ? 
8. Would you make tea as an infusion or a decoction? 
9. When is a healthy child considered able to digest starchy foods? 
Give reason. 
10. Define chyme, chyle. STATE EXAMINATION QUESTIONS 
109 
June, July, 1920 
1. Name the heat and energy producing foods. 
2. Give a list of tissue building foods. 
3. How would you feed a patient suffering from chronic consti- 
pation? How would you feed an anemic patient? 
4. What value has water in diet? (Any diet.) Where is water 
chiefly absorbed? 
5. Why are starches cooked in fat indigestible? 
6. Why is proper feeding essential to health? 
7. What is waste material? What use has it in the process of 
digestion ? 
8. What is absorption? 
9. Mention some points to be observed in serving food to a patient. 
10. Outline a diet for one day excluding starch as far as possible. 
1. In modification of cow’s milk for infants what would you do 
to reduce the protein? Increase the fat? Increase the carbo- 
hydrates? 
2. Name four secretions that aid digestion and state where each 
comes in contact with the food. 
3. Name three diseases requiring a special diet and outline a 
meal for each disease. 
4. How are meats cooked to retain the juices? To extract the 
juices? 
5. What change is produced in bread by toasting? 
fi. Name three foods from which protein is obtained, three from 
which fats are obtained, three from which carbohydrates are 
obtained. 
7. In what way does the serving of food affect digestion? 
8. Mention two meats to be avoided in serving the sick. Why? 
9. Outline a day’s dietary for a tuberculosis patient. 
10. Give a receipt for making barley water. 
January, 1921 
October, 1921 
1. (a) What are the functions of nitrogenous foods in the body? 
(6) Name several. 
2. What change is made in bread by toasting? 
3. Name three foods that could almost be classed as complete foods. 
4. Tell what is the objection to each one of the above as a complete 
food for adults. 
5. Tell how to toast bread properly and what are the advantages 
of toasted bread? PENNSYLVANIA 
110 
6. How does the digestibility of meats compare with that of vege- 
tables? 
7. What is the value of acid beverages in diet? 
8. Why are green vegetables valuable in dietary? 
9. Name two vegetable fats. How do they compare with animal 
fats in digestibility? 
10. Give general rules for the diet of a sedentary person. 
1. What form of diet if steadily maintained produces scurvy? 
2. What is meant by the caloric value of food? 
3. What is metabolism? 
4. Name the five groups into which foodstuffs have been classified, 
according to their chemical composition. 
5. What are the uses of water in the body? 
6 What is the appearance of healthy beef? Chicken? Fish? 
7. What is important in cooking starchy food? 
8. What are the advantages of vegetables and fruit in an ordi- 
nary diet? 
9. What is the nutritive value of milk? 
10. How many lessons in dietetics has your course included: Prac- 
tical ? Theoretical ? 
April, 1922 
PENNSYLVANIA 
ERIE 
1919 
1. State briefly the most common sources of infection in (a) food; 
(b) drinking water. 
2. What classes of food produce the most heat? Give two ex- 
amples. 
3. Give four reasons for the cooking of foods. 
4. What are the conditions most favorable to the growth of bac- 
teria ? 
5. In what ways may a nurse tempt her patient’s appetite when 
serving the meal tray? 
G. Name the digestive fluids, giving the active principle of each. 
November, 1920 
1. Name two animal fats; two vegetable fats. 
2. Name two diseases due to lack of, or deficiency in mineral salts. 
3. Name the chief tissue-building foods. Make a luncheon menu 
containing a large quantity of this material. STATE EXAMINATION QUESTIONS 
111 
4. How would you prepare a bowl of chicken broth? (Begin with 
the purchase of the chicken.) 
5. To what classes of foods do the following belong: (a) sugar, 
(b) butter, (c) milk, (d) flour? 
December 3, 1921 
1. Name four functions of fats in the body. 
2. Define: (a) condiment; (b) beverage; (c) broth. 
3. What ingredients are necessary for making bread? How may 
the protein in bread be increased? 
4. Give in a general way the best method of making gruels? 
What care in cooking renders gruels more digestible? 
5. How would you cook meats in order that the juices are re- 
gained? Upon what does the quality of meat depend? 
PHILADELPHIA 
March 9, 1920 
1. Define food. Name the five food principles. 
2. Where does the digestion of fat mainly take place? What is 
the principle substance in the body which acts on the fats? 
3. What foods are valuable in the treatment of constipation? 
What in diarrhoea? 
4. Name the food principles found in (a) eggs, (b) milk, (c) 
spinach. 
5. Why is a mixed dietary necessary? Give a mixed diet dinner 
for a convalescent on full rations. 
1. Define (a) nutrition, (b) digestion, (c) metabolism, (d) calorie. 
2. What is the composition of meat? Give the advantages and 
disadvantages of animal food in the diet 
3. What do you understand by (a) modified milk, (b) pasteurized 
milk, (c) certified milk, (d) top milk? 
4. How would you prepare the following: (a) junket, (b) beef 
tea, (c) corn starch custard, (d) poached egg? 
5. Why is the diet important in tuberculosis? Of what should 
a diet for a tuberculous patient consist? 
May 18, 1920 
June 29, 1920 
1. Name the five food principles Give three classifications. 
2. What is a calorie? What is the average number necessary per 
day for a woman doing moderate work? 
3. Define the digestion of: (a) protein, (b) fat, (c) carbohydrate. 112 
PHILADELPHIA 
4. What is the value of cereals in the diet? H'ow should they be 
cooked ? 
5. How should you make: (a) beef juice; (b) beef tea; (c) 
raw beef sandwich? 
June 30, 1920 
1. Trace the digestion of carbohydrates, fats and proteins in 
the body. 
2. Plan a day’s menu which will yield about 3,000 calories. 
3. What is the value of eggs in the diet? Mention three ways 
of preparing eggs for invalids. 
4. Describe fully how you would make a cup of coffee, tea, cocoa. 
5. Why is milk a perfect food for an infant? Give percentage 
and composition of cow’s milk. 
October 5, 1920 
1. What are the usual sources of water supply in the country? 
How may water be contaminated? How should suspicious water 
be treated ? When and how much water should be taken daily by 
an adult? 
2. What do you understand my mocfified milk? How is top milk 
obtained? How is milk peptonized? 
3. What important dietetic changes should be made for a patient 
suffering with diabetes mellitus? Why? 
4. Where and how should fruits be stored? What care should be 
taken with raw fruits before eating? 
5. What protection are we given by the National Pure Food and 
Drug Act? 
October 13, 1920 
1. Define food. Name its three chief functions. 
2. When taken internally, give four functions of water. 
3. How would you prepare the following: (a) milk toast, (b) 
soft custard, (c) boiled rice? 
4. What class of food should be restricted in nephritis? 
5. What diseases in children may be caused: (a) by error in 
diet, (6) by insufficient food, (c) by over-eating, (d) by too 
much sameness, (e) by lack of fresh food? 
March 22, 1921 
1. Name two animal foods and two vegetable foods which contain 
fat. 
2. What points must be observed in cooking cereals in order to 
make them both palatable and easily digested? STATE EXAMINATION QUESTIONS 
113 
3. Name three articles of diet which may be given under each 
of the following headings: (a) liquid, (6) light, (c) soft. 
4. How do you make: (a) albumin water, (b) junket? 
5. Name the enzymes of the following: (a) saliva, (b) pancreatic 
juice, (c) succus entericus? 
April 5, 1921 
1. What kind of foods should be avoided in the following: (a) 
obesity; (6) rheumatism; (c) Bright’s disease? 
2. What is the difference in the digestibility of the crust and 
the crumb of bread? 
3. Tell how you would prepare each article in the following break- 
fast; 1 cup coffee; cream of wheat; buttered toast; poached 
egg and an orange. In what order should they be served? 
4. How may we change the proportion of protein in milk without 
changing the fat? 
5. Name three articles included under each of the following heads: 
(a) liquid diet; (b) soft diet; (c) light diet. 
May 25, 1921 
1. State the necessary constituents that must be added to cow’s 
milk to make it correspond to mother’s milk. 
2. What is a calorie? Give the number of calories necessary to sus- 
tain a working man. 
3. How would you pasteurize milk? 
4. Of what use is sugar in the body? How is it taken in? 
5. State four (4) ways in which eggs may be prepared for an 
invalid and give in detail the preparing and serving of one of 
them. 
June 25, 1921 
1. What do you understand by food adulteration? By food pres- 
ervation? 
2. In planning a menu for a day, what points should be considered 
in order that the diet should be well balanced? 
3. Why should a roast of beef be placed in a very hot oven at 
first? In making chicken broth why should the chicken be put 
on to cook in cold water? 
4. Name the mechanical processes employed in the digestion of 
food. 
5. What is a beverage? Name three and tell how you would make 
one of them. 
November 3, 1921 
1. What is food? What should be the result of the introduction 
of good food into the body ? 114 
PHILADELPHIA 
2. What may a nurse do to tempt the appetite of a patient? 
3. How is the energy value of food determined? 
4. What is a beverage? Name six. 
5. Name the uses of water in the body. 
December 1, 1921 
1. Define dietetics. What is food? 
2. What are the dietetic uses of water, mineral matter, carbohy- 
drates and proteins in the body? 
3. In cooking starchy foods what points should be remembered? 
How do you make good coffee? 
4. What articles of food are to be especially avoided in nephritis? 
Diabetes? 
5. Give method of the preparation of: (a) tea; (b) cocoa; (c) 
lamb broth. 
1. What is a cal'orie? How is the number of calories required 
influenced by: (a) age, (b) work, (c) climate, (d) disease? 
2. What food elements are present in meat? How would you 
make beef tea? What is the food value of beef tea? 
3. What food elements are present in milk? How would you se- 
cure each element separately? 
4. How would you make: (a,) egg albumin water; (b) barley 
water? 
5. Outline a suitable diet for a convalescent diabetic patient. 
March 16, 1922 
April 27, 1922 
1. Discuss milk as a food. Explain its digestion and name 
methods of preservation. 
2. What is food? Name three functions of food. 
3. What legislation has enormously decreased the deception for- 
merly practiced by manufacturers and canners of food? 
4. What different methods are employed in cooking foods and 
what is the object in each method? 
5. In what disease is a salt free diet given? Mention reason. 
June 6, 1922 
1. Name the processes in the digestion of foods: (a) chemical; 
(b) mechanical. 
2. Give four of the objective points in cooking foods. 
3. Classify foods according to: (a) function; (b) composition; 
(c) source. 
4. What is the general plan of diet for gastric ulcer? STATE EXAMINATION QUESTIONS 
115 
5. How would you know if the following are fresh and good: (a) 
beefsteak; (b) lamb; (c) chicken; (d) fish? 
June 8, 1922 
1. Define: (a) dietetics?; (6) food; (c) metabolism. 
2. Describe digestion in the stomach, naming the secretion and 
its chemical reaction, enzymes present, food stuffs acted upon, 
and product of the enzyme action. 
3. Prepare a nice fruit salad for a patient on full diet. 
4. In modification of cow’s milk for infant’s use, what would you 
do to: (a) reduce the protein; (b) increase the fat; (c) in- 
crease carbohydrates? 
5. What food should be avoided in: (a) rheumatism; (b) dia- 
betes; (c) gout? 
PITTSBURGH 
May 31, 1920 
1. Define: (a) absorption, (6) assimilation. Where does the ab- 
sorption of products of digestion take place? 
2. Name three food stuffs rich in albumin. 
3. Explain specifically what you would purchase in order to make 
the following: (a) chicken broth, (b) beef tea, (c) mutton 
broth 
4. Classify foods according to (a) source, (b) composition, (c) 
function. 
5. What are carbohydrates*? Give source and use in the body? 
1. Give briefly your method for making {a) chicken broth, (b) 
mutton broth. 
2. If red meats are forbidden, name five other foods that will 
take their place. 
3. What food principles are found in milk? Why is it called a 
“perfect food”? 
4. Give the classification of carbohydrates and name one carbo- 
hydrate in each class. 
5. Give a day’s menu (3 Meals) for a diabetic patient. 
June 1, 1920 
November 13, 1920 
1. Name five digestive fluids and state where each is found. Name 
the enzymes of three of them. 
2. What points should a nurse consider when preparing a tray 
for an ill patient? 116 
PITTSBURGH 
3. How and why do you pasteurize milk? 
4. Why are fruits and green vegetables a valuable addition to 
a general diet? 
5. Name the five food principles and state the use of each in the 
body. 
June 20, 1921 
1. Name the principle classes of foods and give an example of each. 
2. What foods should be avoided in a case of diarrhoea? 
3. Name two beverages which contain tannin. How do you avoid 
its extraction ? 
4. Define: (a) digestion; (b) insalivation; (c) absorption. 
5. Write out the instructions you w'ould give to a probationer on 
‘The feeding of helpless patients.” 
June 21, 1921 
1. What do you understand by predigested foods? Give an ex- 
ample. 
2. How do you cook meats when you wish to keep the juice in? 
3. To what class of foods do the following belong: (a) sugar; 
{b) beef steak; (c) corn-starch? 
4. Give in a general way the usual feeding of a pneumonia pa- 
tient. 
5. How would you prepare a glucose enema? 
December 8, 1921 
1. Name four energy producing foods. 
2. Which of the digestive juices act mainly on: (a) fats? (6) 
starches? (c) protein? 
3. Give an inexpensive one day menu for a tuberculosis patient. 
4. How do you make the following: (a) cup custard? (b) mut- 
ton broth? (c) cup of tea? 
5. Name the principle differences between human and cow’s milk. 
About what proportion of cow’s milk is fat? 
December 9, 1921 
1. Define dietetics. What must he remembered in the prepara- 
tion and serving of foods for invalids? 
2. What is the result of too much starchy food? By what fer- 
ments are starches digested? 
3. What change is produced in a potato by baking? What objec- 
tion to boiling tea? Why? 
4. How would you prepare beef juice? An omelet? A soft boiled 
egg? STATE EXAMINATION QUESTIONS 
117 
5. What are sweetbreads? How would you prepare them for an 
invalid ? 
May 22, 1922 
1. Define food. How is the fuel value of food expressed? 
2. Name the food principles found in the following: (a,) milk; 
(b) eggs; (c) spinach; (d) potato. 
3. How would you cook a piece of steak for a patient? 
4. Describe fully how you would make the following: (a) cup 
of coffee; (b) cup of cocoa 
5. What are vitamines? What is their function in the body? 
May 23, 1922 
1. What text book on dietetics do you use? What is a calorie? 
What is an enzyme? 
2. What food should enter largely into the diet of children 
and sparingly for the aged? Give the composition of this 
food. 
3. When preparing a tray for the sick what are the important 
points to be remembered? 
4. Give a list of foods for diabetes. 
5. Give the theory of cooking the following: (a) starch; (b) 
beefsteak; (c) eggs. 
WARREN 
June 7, 1920 
1. Give the definition, sources and the chemical composition of 
foods. 
2 Describe the different ways by which nourishment may be in- 
troduced into the body? 
3. How would you (a) pasteurize milk? (b) peptonize milk? 
4. What are the advantages of pre-digested foods? What are the 
disadvantages ? 
5. Give a day’s menu for a tuberculous patient on full diet. 
June 10, 1921 
1. What is the object of food? 
2. How would you cook potatoes in order to have them easily 
digested ? 
3. Why is diet in tuberculosis so important? 
4. To what class of foods do the following belong: (a) eggs; 
(b) butter; (c) toast; (d) beets? 
5. What is the composition of milk? Which part of the milk is 
hardest to digest? 118 
WILKES BARRE 
May 20, 1922 
1. Name five food principles. How are they classified according 
to: (a) source; (b) chemical composition; (c) function? 
2. Outline process by which potato is digested. 
3. What foods should be avoided by a patient with: (a) di- 
arrhoea; (6) constipation; (c) obesity? 
4. What are sweetbreads? How should they be prepared? 
5. Describe the proper method of preparing a tray for a patient 
on full diet. 
WILKES BARRE 
June 22, 1920 
1. Name two animal and two vegetable foods which contain fats.. 
2. Name three food stuffs rich in albumin in the order of their 
importance. 
3. What do you understand by a “well balanced meal”? Criticise 
the following luncheon menu: Cream of tomato soup; crackers; 
baked potato; custard; cocoa. 
4. Give the theory of the proper cooking of starches? Which 
digestive juices act on starches? 
5. What is a calorie? How many calories should a medium sized 
man, doing mild work have each day? 
October 27, 1920 
1. What do you understand by a well balanced meal for a healthy 
adult? 
2. Give three good reasons for cooking foods. 
3. How would you cook a white potato to render it easily digested? 
Why? 
4. State briefly what is meant by (a) digestion, (b) absorption,, 
(c) assimilation. 
5. Give a list of fruits that may be used for their laxative effect. 
June 23, 1921 
1. How do you cook meats when you want to extract the juice? 
2. Define: (a) deglutition; (b) assimilation. 
3. Name three vegetables containing little or no starch. Of what 
use are these to the body? 
4. What is the object of cooking foods? Name five methods of 
cooking. 
5. What do you understand by top-milk? By certified milk? By 
modified milk? STATE EXAMINATION QUESTIONS 
119 
1. What foods should be avoided by an obese person? By a gouty 
person ? 
2. Name three ways of preparing eggs each of -which will make 
them easy to digest. 
3. How would you know the following: (a) when eggs are fresh; 
(b) when beef is good; (c) when fish are fresh? 
4. Where does most of the digestion of foods take place? In 
what two ways do the digested materials reach the general 
circulation ? 
5. Name four foods which are known for their laxative effect. 
November 19, 1921 
June 3, 1922 
1. What is the source of body fats? What are the functions 
of fats in the body ? 
2. What is the composition of meat? Give advantages and dis- 
advantages of animal food in the diet. 
3. Describe fully the making of: (a) coffee; (b) tea; (c) cocoa. 
4. What are enzymes? Mention one enzyme that acts on: (a) 
sugar; (b) fats; (c) protein. Tell where each of these en- 
zymes is found. 
5. What is absorption ? Describe the two ways by which the di- 
gested foods are carried to the general blood stream. 
RHODE ISLAND 
May, 1919 
1. Give the classification of food and the use of each group in 
the body. 
2. Mention three diseases in which the diet constitutes a large 
part of the treatment. 
3. What are the food needs of youth? of the aged? 
4. Mention some forms of vegetable protein. 
5. Give menu for three meals for a diabetic patient; for nephritic. 
G. How separate the fats from milk? The protein? 
7. Why are green vegetables, such as celery, lettuce, spinach, etc., 
valuable as food? 
8. What is the unit by which food values are estimated? 
9. How would you peptonize milk, and why is bicarbonate of 
soda used ? 
10. How would you prepare beef juice; and what cut of beef would 
you use ? 
11. Name the end products into which protein fat and carbohydrate 
food must be converted before entering the blood. 120 
RHODE ISLAND 
12. By what signs would you be certain of the freshness of eggs, 
meat and fish? 
13. What is the active principle of tea and coffee? 
14. How prepare tea and coffee that the flavor may be retained and 
injurious substances contained may not be extracted? 
15. Why should milk be cooled as rapidly as possible after milking? 
November 17, 1921 
1. Name the divisions of organic foods and their use in the body. 
2. What two classes of food may enter the blood without chemical 
change ? 
3. (a) What are the uses of water in the body? (b) What 
amount is required daily? (c) What proportion of the body 
weight is water? 
4. Name four diseases, the treatment of which the diet is im- 
portant. 
5. (a) Why are foods cooked? (b) What effect has heat on 
starch ? 
6. Define a calorie? 
7. Give menu for three meals of patient on high calorie diet. 
8. Outline a diet for the relief of constipation. 
9. What changes in diet should be made in advanced years? Why? 
10. How would you make a cup of tea? A cup of coffee? 
11. How can potatoes be cooked to avoid loss of starch and mineral 
salts? 
12. How do we know an egg is fresh without breaking it? 
13. Why are acid fruits and green vegetables necessary in the diet 
of children ? 
14. How do you broil or roast meat to retain its juice and flavor? 
15. Mention essential points in serving food to the sick. 
May, 1922 
1. Classify foods and give their function. 
2. Name three main sources of carbohydrates; three of proteins; 
and three of fats. 
3. Give the function of water and salts in the body. 
4. Name three important salts and the foods which provide them. 
5. What are the values of fresh fruits and green vegetables in a 
patient’s diet? 
6 What are vitamines? Name foods in which they are found? 
7. What do you understand by the “fuel value” of foods? 
8. Mention factors which influence the amount and kind of food 
necessary. 
9. Explain carefully how you would make beef broth. STATE EXAMINATION QUESTIONS 
121 
10. Tell how to boil an egg so that it will be both digestible and 
palatable. 
11. Give a recipe for making a digestible and palatable omelet. 
12. Outline a diet for constipation. 
13. You are nursing in a private home. You are planning for 
your patient’s dinner: soup, baked potato, steak, vegetable, 
ice cream, tea. (a) What kind of soup will you have? (b) 
How will you prepare the steak? (c) What will you decide 
upon for your second vegetable? (d) How will you make the 
tea? (e) How will you serve the tray to your patient? 
14. Name the enzymes in the pancreatic juice and the foods upon 
which they act. 
SOUTH DAKOTA 
July, 1919 
1. Give definition of food. 
2. (a) In what condition is fat a valuable article of diet? (b) 
When must fats be withheld or given in limited proportion? 
3. How would you prepare beef broth, what cuts of meat make 
the best soup, and why? 
4. Mention foods that are substitutes for meat. 
5. How would you feed a typhoid patient the first week he gets 
solid food? 
6. (a) Is it advisable to serve cocoa frequently to invalids? (b) 
Give reasons for your reply, (c) Give method of preparing 
and serving an egg nog. 
7. Why are drinks made from fruit juices especially valuable for 
fever patients? 
8. Give one method of preparing predigested milk. 
9. If you wish to keep juice in meat, how do you cook it? 
10. (a) How would you remove the proteid portion of milk? (6) 
The fat? 
1920 
1. What influence has diet on nutrition? 
2. Wliat processes are necessary to make food of use to the body? 
3. In which foods are found the carbohydrates, and in which the 
nitrogenous? 
4. What conditions should be considered in deciding as to the 
amount of food required? 
5. What foods contain the most albumin? 
0. How would you sterilize milk? 
7. What articles of food are especially to be avoided in nephritis? 
8. Give recipe for egg-nog. Lemon albumin. 122 
TENNESSEE 
9. What changes are produced in bread by toasting? 
10. Mention one way to a patient’s heart. 
1921 
1. Name the divisions .of organic food. 
2. Classify: (a) sugar, (b) butter, (c) milk, (eggs.) 
3. Classify vitamines. 
4. Why should infants not be given starch unless predigested? 
5. What is the relative food value of starches, proteins and fats? 
G. What useful function is performed by the indegestible part 
of vegetables? 
7. Give list of foods for a laxative diet 
8. Is it necessary for a nurse to know how to feed a family? why? 
9. (a) Write of precaution to be observed in cooking of proteins 
in order to insure digestibility, (a) Would starches he di- 
gestible by the same process of cooking? (c) Give reason for 
your reply. 
10. How can we tell how much one should eat? 
June, 1922 
1. Discuss the nutritive value of milk. 
2. What is pasteurized milk? What effect has pasteurization on 
milk? Describe method of pasteurizing 
3. Outline principal points in making broth. 
4. State briefly the method of preparation of cream soups. Discuss 
their value. • 
5. Compare digestibility of animal and vegetable foods. 
6. Discuss the nutritive value of cereals, comparing whole grain 
and finely milled cereals. 
7. Is it necessary for a nurse to know how to feed the family? 
8. Why is the inclusion of fruits and veegtables in the diet im- 
portant ? 
9. Discuss the nutritive value of meat. 
10. Discuss the nutritive value of breads. Name two breads com- 
monly prescribed for diabetics. Why does toasting bread make 
it more digestible? 
TENNESSEE 
June, 1919 
1. Define food and name its sources. 
2. Classify the foodstuffs according to their function in the body. 
3. What constitutes the chief difference between the proteins and 
the other foodstuffs? 
4. Give rules governing the care of milk. STATE EX AMIN AT LO N QUESTIONS 
123 
5. Differentiate between sterilization and pasteurization of milk. 
6. Give a brief description of the various diets used in normal 
and abnormal conditions. 
7. Describe the different methods of feeding in normal and ab- 
normal conditions. 
8. Name the chief points to be considered in the feeding of 
infants. 
9. Give a brief description of the modification of milk. 
10. In what way does the energy requirements of febrile conditions 
differ from those of the normal body? 
1921 
1. W7hat are the functions of food? 
2. What does the term “nutrition"’ include? 
3. Name and describe two processes concerned in digestion. 
4. Why is a knowledge of dietetics essential for the nurse? 
5. What are the objective points in cooking? Illustrate each 
point with reference to a particular food 
6. Why is care in the handling of milk important? 
7. What is certified milk? Modified milk? Peptonized milk? 
Pasteurized milk? 
8. What is the fuel value of one cup of whole milk? 
9. Discuss the nutritive value of eggs 
10. Mention five points which you consider important for the nurse 
to remember when serving the patient’s meals. 
1. Define dietetics. 
2. Tell briefly why a careful study of dietetics is essential to a 
nurse. 
3. What is a calorie? How many calories are required daily by 
the average man ? 
4. Upon what does the nutritive value of food depend? 
5. How would you cook starchy foods and why? 
6. What do you understand by proteins and give an example. 
7. -Name five tissue building foods. 
8. What is the value of an egg as a food and what is the most 
digestible preparation of one? 
9. Name four secretions that aid digetsion and state where each 
comes in contact with the food. 
10. Mention four food principles and give their function in the body. 
June, 1921 
1. What is meant by a perfect food? 
June, 1922 124 
TEXAS 
2. What process must food undergo before it can be used by the 
body ? 
3. Give classification of foods and function of each class 
4. Name four secretions that aid digestion and tell where each 
comes in contact with food. 
5. What is a calorie? Name some points to be considered in esti- 
mating the number of calories for a patient’s diet. 
6 Give reason why thorough mastication of food is important. 
7. Define carbohydrates; their source, function, and nutritive 
value. 
8. Name the chief tissue building foods. The chief heat and force 
producing foods. 
9. What are the principal points to be considered in serving a 
meal to a patient? 
10. Why should a nurse have a practical knowledge of dietetics? 
TEXAS 
1. Define dietetics. What is food? Name food principles. 
2. Give function of Carbohydrates and proteins; example of each. 
3. What foods should not be given in nephritis and diabetes mel- 
litus? Give one day menu for diabetes mellitus patients. 
4. What special care would you take in feeding bottle-fed babies? 
5. W'hat is the capacity of infant’s stomach at birth; one month; 
two months? 
6. Give food uses of water. 
7. Describe best methods of cooking meats, cereals and eggs. 
8. Define calorie Give calorie value of sweet milk. 
9. State essential points to be considered in serving food to pa- 
tients. 
10. How would you feed a typhoid fever patient? What kind of 
diet would you consider necessary for anemic patient? 
June, 1919 
1. What is a vitamine? Name five foods which may be fed to 
a two year old child especially for the vitamines contained. 
2. Calculate the value in calories of 1 oz. of cheese which con- 
tains 7.85 gms. protein, 10.43 gms. fat, and 1.16 gms. carbo- 
hydrate. 
3. Name the enzymes found in the saliva and the pancreatic juice 
and tell what food principles are acted upon by each. 
4. Name five points to consider in the diet of a school child. 
5. How do you prepare (a) barley water (6) cream of tomato soup? 
1920 STATE EXAMINATION QUESTIONS 
125 
6. Give four reasons why liquids are a valuable part of the diet. 
7. Name five causes of chronic constipation and suggest treatment. 
8. What is a salt free diet? In what disease is it sometimes or- 
dered? Of what does the Karell diet consist during the first 
week ? 
9. Name two foods which may cause urticaria. 
10. What is the cause of scurvy? What is the treatment? 
11. Name three forms of protein and name the food in which they 
are found. 
1921 
1. (a) What are three important food principles? (b) Define 
a calorie. 
2. (a) What is metabolism? (b) Define enzyme. 
3. Name five enzymes and tell in what secretion they are found, 
and what food principles they act upon. 
4. Name ten articles of food suitable for a patient suffering from 
chronic constipation. 
5. (a) What is diabetes? (b) Outline the usual treatment order. 
6. (a) Give approximate composition of milk, (b) What is meant 
by milk modification 
7. Give four reasons for cooking food. 
8. Give three reasons why fruits are a valuable part of the diet. 
9. Name ten liquids which can be given in a liquid diet. 
10. (a) Name three vegetables rich in protein, (b) Name three 
vegetables rich in carbohydrates. 
11. How would you prepare and what special points should be ob- 
served in preparing and cooking: (a) a soft-boiled egg, (b) 
a cup of hot milk, (c) a cup of tea. 
June, 1922 
1. What is food? 
2. What are the three great protein foods? 
3. What processes are necessary to make food of use to the 
body? 
4. How may milk be contaminated ? 
5. What do you understand by (a) modified milk, (b) certified 
milk ? 
6. Does water undergo any change in the body? (b) How can 
water be purified? (c) Why is water so necessary to the sys- 
tem? 
7. Name a substitute for sugar for a diabetic. 
8. What articles of food are especially to be avoided in nephritis. 
9. What disease is given a limited or carbohydrate free diet? 
10. (a) Of what value are fruits as food? (b) Of what value are 
vegetables as food? 126 
UTAH 
11. Find the number of calories in a loaf of bread weighing 340.2 
grams. 
.093 protein 
.012 fat 
.527 C. H. 
Composition of bread. 
UTAH 
July, 1919 
1. Define food; define dietetics. 
2. Name the five fundamental food principles. Give uses of each 
in the body. 
3. What is lactose and where found? 
4. Why is milk of special value as a food for an invalid? Give 
reasons why it is not a perfect food for a healthy adult. 
5. What conditions would you consider essential to success in 
food serving? Give 4 points to be considered in preparation 
of invalid’s tray. 
G How would you prepare beef juice and what cuts of beef are 
best for these preparations? Beef pulp. 
7. How would you prepare an omelet? How would you make a 
cup of tea; coffee. What is the injurious element in each one. 
July, 1920 
1. What class of vegetables is rich in protein? 
2. (a) What do you understand by a perfect food? (b) What pro- 
duct in nature is provided solely for food? 
3. What do the proteins supply our bodies with? Carbohydrates? 
Mineral Matter? Fats? Water? 
4. What do you understand as the caloric unit? 
5. Name some of the vegetables containing little or no starch and 
give reasons why they are essential to health. 
6. How would you prepare and serve beef juice and what cuts of 
meat are best for these preparations beef pulp or scraped beef? 
7. What useful function is performed by the indigestible part of 
vegetables ? 
8. Give menu for three meals for diabetes. 
9. Give four general rules for feeding the sick. 
10. What is the relative food value of starches, proteins and fats? 
11. What change is produced in bread by toasting? 
12. How would you cook potatoes for an invalid to have them more 
easily digested? 
1. What is a calory? 
2. Why is it injurious to use predigested foods to any great extent? 
December, 1921 STATE EXAMINATION QUESTIONS 
127 
3. Explain the advantage of drinking a glass of milk slowly. WThy 
is it healthful to drink water freely? 
4. Why is a too free use of condiments harmful- In what disease 
is it particularly so? 
5. In what way may the serving of food effect the appetite and 
digestion? 
6. State the difference between pasteurizing and sterilizing. 
7. Give the formula for a good nutrient enema. At what tem- 
perature should it be administered? 
8. What is the food value of sugar? Is there any substitute with 
the same value? 
9. Which has the greater food value—beef tea or beef juice? Des- 
cribe the method of making either one. 
10. Name one disease which may result from the following errors in 
diet, insufficient food, lack of fresh foods and overeating. 
11. What class of foods are restricted in diabetics? Give a 24-hour 
menu for a diabetic patient. 
12. Describe the proper care of milk from the time it is drawn until 
it is used. 
July, 1921 
1. What is a calorie? How many calories are required daily by the 
average man, woman? 
2. Mention two diseases in which diet is a most important factor. 
Give the principal points in the diet of each. 
3. What is the principal food property in each of the following: 
(a) eggs. (6) cream, (c) cheese (d) barley flour, (e) meat? 
4. What classes of foods are tissue builders? What classes produce 
heat and energy? 
5. Give two formulae for nutritive enemata. 
6. Name two vegetables each containing a large portion of carbo- 
hydrates. 
7. Where is glycogen found? What is its classification? 
8. In what part of the body does the absorption of fat take 
place? 
9. What vegetables supply about the same elements for the body 
as meat? 
10. What can you say of the effect of long or second cooking of 
meat and eggs? State wdiether or not this increases their di- 
gestibility. 
11. How may the proportion of protein be diminished without chang- 
ing the fat in modifying milk for infants? 
12. Give theory of cooking starches and tell where and by what they 
are digested. VERMONT 
128 
1. Classify foods according to their chemical composition and 
their functions in the body. 
2. Define the following: (a) calorie, (b) enzymes, (c) ptyalin 
(d) amylopsin. 
3. How would you give a nutrient enema? How would you proceed 
to peptonize milk? 
4. What is the dietetic treatment for patients suffering from 
acute gastritis, gastric ulcer, hypochlorhydia, dysentery, chronie 
constipation, auto-intoxication? 
5. Give the dietetic treatment for typhoid fever, heart disease, tu- 
berculosis, obesity. 
6. Which class of food is the most important, give reasons for’your 
answer? 
7. Give a full nephritic diet for breakfast, dinner, and supper. 
8. Give a full diet for a diabetes mellitus patient on the eight 
day. 
9. What foods should be avoided after gall-bladder operation, kid- 
ney operation? 
10. (a) How would you make a cup of tea? (b) coffee? (c) co- 
coa? (d) albumin? 
11. Write of precautions to be observed in cooking proteins to insure 
their digestibility. Would starches be digestible by the same pro- 
cess? Give reasons for your answer. 
12. How would you make an omelet? 
July, 1922 
VERMONT 
1. What vegetables contain little or no starch? 
2. Which contains the larger percentage of nutriment, fish or meat? 
3. Mention three signs of a fresh egg? 
4. (a) Name the vegetables rich in protein, (b) name five other 
foods that furnish protein. 
5. (a) Define gelatinoids, (b) dextrose, (c) dextrin, (d) lactose. 
6. What foods are given in cases of anemia? 
7. Give three common methods of adulteration of milk? 
8. What constitutes the special value of barley? 
9. How would you distinguish a chicken from a fowl ? 
May 13, 1920 
1. What is digestion? 
2. How does heat effect, (a) proteins, (b) gelatinoids? 
3. Which is more easily digested, a soft boiled, or raw egg and why? 
November, 1920 STATE EXAMINATION QUESTIONS 
129 
4. (a) What are natures best common destroyers of disease germs? 
(6) What is the most important provision of a City or Town to 
promote health in the community? 
5. Name a substitute for, (a) starch, (b) sugar. 
6. (a) What foods contain most albumin? (b) Mention four foods 
that may be used as substitutes for meats. 
7. Give recipe and explicit directions for making lemonade. 
8. (a) What is the normal amount of feces passed by an adult 
daily? (b) Of urine, (c) of perspiration? 
1. How much fluid does an adult require daily? 
2. Having no measure how would you estimate (a) one-half pint; 
(6) one fluid ounce; (c) one gill? 
3. What fruits are recommended for laxative effect? 
4. (a) Why do some cereals require so long cooking? (b) Name 
three. 
5. Mention four forms of fat more easily digested? 
6. If you wish to keep juice in meat how do you cook it? 
7. What food is to be avoided in nephritis? 
8. Would you make tea an infusion or a decoction ? 
May, 1921 
1. In what disease is a carbohydrate-free diet given. 
2. What parts of meat make best soups and why ? 
3. (a) Name the best sources of fat-soluble vitamines, (b) of 
water-soluble vitamines. 
4. Give the formula, boiling point and freezing point of water. 
5. (a) Name the two diseases requiring a special diet, (b) Give 
menu for one meal in each. 
6. Classify (a) Sugar, (b) Butter, (c) Milk, (d) Eggs. 
7. What is soft water? 
8. What change is produced in bread dough by yeast? 
9. What is the difference between spring wheat and winter wheat 
flour? 
10. Name an edible fungus. 
11. Finish the following sentences. Fats are composed of the fol- 
lowing elements—■, — & . 
November, 1921 
May, 1922 
1. (a) How would you remove the protein from milk? (b) The 
fat ? 
2. Compare (a) Skimmed milk and (b) buttermilk with whole 
milk as to food value. 130 
VIRGINIA 
3. Why are starches as well as sugar restricted in diabetes? 
4. Name the four more easily digested forms of fat. 
5. Outline the diet for a patient convalescing from gastric ulcera- 
tion, e. g. the fourth and fifth week. 
6. Give formula and describe preparation of one half pint of albu- 
minized milk. 
7. What is a calorie? 
8. Of what does the ‘"Allen treatment of Diabetes” consist? 
VIRGINIA 
January, 1920 
1. Classify foods according to—(a) source, (b) Chemical Compo- 
sition. (c) Function. 
2. (a) If it were possible to obtain a perfect food what four things 
would be necessary to it? (b) Name a food that comes very 
near meeting these four requirements, and (c) tell in what points 
it fails to do so. 
3. Wihat three things may be said to be necessary to perfect nutri- 
tion? 
4. (a) About what per cent, of the human body is water? (b) 
Name three of the most important uses of water in the body. 
5. (a) What is a Calorie? (f>) Why should a nurse have some 
knowledge of the calorie value of foods? 
6. (a) What is the calorie requirement of the average man per day? 
(b) If given a menu and told to give a patient so many calories 
how would you go about it? 
7. What do you understand by food Accessories and name three of 
the most common? 
8. Name one albuminous and one starchy beverage in common use 
and give the recipe for making each. 
9. (a) What do you understand by certified milk? (b) Give for- 
mula for the modification of milk for a baby (under two years 
of age). 
10. Give a recipe for making a scraped beef sandwich for a typhoid 
patient. 
11. Give in detail the digestion of a scraped beef sandwich. 
12. Outline a diet for a nephritic patient. 
June, July, 1020 
1. Name two foods rich in the following minerals: iron, phospho- 
rus, calcium. 
2. Give the special function in the body of each of the five food 
principles. STATE EXAMINATION QUESTIONS 
131 
3. Why should albuminous food be cooked at a low temperature? 
4. What do you understand by metabolism? 
5. Give the energy value of one gram of proteins. Give the energy 
value of one gram of fats. Give the energy value of one gram 
of carbohydrates. 
6. Tell in detail how nasal feeding should be done. 
7. Give one formula and simple rules to be observed in giving 
rectal feeding. 
8. Why is it dangerous to use canned fruit that has been left stand- 
ing in tin cans after being opened, or any canned fruit that is 
slightly spoiled? 
9. Name three foods that frequently produce urticaria. 
10. Tell what effect boiling has on milk. How does it compare in 
digestibility with raw or pasteurized milk? 
11 Tell how to make one pint of cream of tomato soup. 
12. Outline the dietetic treatment of a Pneumonia case. 
January, 1921 
1. (a) Define Dietetics, (b) Why is this knowledge essential to 
nurses ? 
2. (a) What is meant by a perfect food? (b) Name one. 
3. Name the fundamental food principles. 
4. Why is a mixed diet necessary? 
5. Name the digestive juices, their enzymes and their action on 
food principles. 
6. (a) How would you prepare beef tea, beef broth and beef juice? 
(b) From which of these would you receive most nourishment? 
(c) Why? 
7. (a) What is the cause of scurvy? (b) In treatment of this 
what diet would you give? 
8. (a) What is the most easily digested form of potatoes? (b) 
Give theory for cooking starches. 
9. (a) What is cellulose? (b) What is its use in the body? (c) 
Mention two foods that contain it. 
10. Mention four foods in which you find Proteins, Carbohydrates 
and Fats. 
1. How are foods classified according to their Chemical Composi- 
tion? 
2. (a) Mention chief sources of Proteins.(b) Mention three foods 
rich in Carbohydrates, (c) Name principal sources of Fat in 
the diet. 
3. (a) Are fruits and green vegetables valuable additions to the 
general diet? (b) Why? 
June—July, 1921 132 
VIRGINIA 
4. (a) Give theory for cooking starches, (b) Where and by what 
digested ? 
5. (a) How are meats cooked to retain their juices? (b) To ex- 
tract their juices? 
<5. (a) What change is made in bread by toasting? (b) How 
would you cook a white potato to render it most easily digested? 
7. (a) What are Vitamines? (b) Name classes of Vitamines and 
two examples under each. 
8. Define Cellulose, Lactose, Metabolism, Calorie, Dietetics, Perfect 
food, Casein, Dextrose and Enzyme. 
9. Classify foods according to function. 
10. Trace the digestion of a glass of milk 
February, 1922 
1. Classify Foods (a) According to sources, (b) According to 
Chemical Composition, (c) According to function. 
2. (a) What is food? (b) Name Food principles necessary to sus- 
tain life. 
3. What are the uses of Water in the body? 
4. Define: (a) Calorie, (b) Metabolism, (c) Lactose, (d) Dex- 
trose (e) Cellulose. 
5. (a) How should meat be prepared in order to EXTRACT its 
juices? 
(b) How should meat be prepared in order to RETAIN its juices? 
6. (a) What is meant by Modified milk? (b) What is meant by 
Pasteurized milk? (c) What is meant by certified milk? 
7. Name some of the factors, apart from proper diet, that especially 
affect the digestion. 
8. Why are green vegetables of great value to the diet? 
9. (a) What are the essential points in cooking foods containing 
starch ? 
(b) Where are they digested? 
10. Name the digestive juices, and enzyme or enzymes contained in 
each. 
1. (a)Should dietetics be included in the grammar school curricu- 
lum? (b) If so, why? 
2. (a) Name threee foods that act as fuel to the body, three that 
build the tissues, three that regulate the body process. (6) 
Classify each of these foods. 
3. Give the process of digestion of two foods mentioned in question 
2. 
4. (a) How many calories are required daily, for a young man 
doing moderate work; (&) for a young woman; (c) for a child 
June, 1922 STATE EXAMINATION QUESTIONS 
133 
from 6 to 15 years old; (d) for a child from 2 to 6 years old? 
5. (a) Make out a menu for a balanced diet for one day, for a 
grown person, (b) For a child two years old. 
6. State the portion of food given and the number of calories in 
each portion of one meal given for a grown person in question 5. 
7. (a) Describe dextrose, tell where it is found and its use as a 
food. 
(b) Describe lactrose, tell where it is found and its use as a food. 
8. (a) Name the different food elements in a quart of whole milk. 
(b) How many calories does it contain? 
9. (a) Give directions for peptonizing a quart of milk, (b) Give 
directions for making whey from a quart of milk 
10. (a) Give receipt for making an oyster stew for an individual 
serving. 
(b) For baked custard, (c) For junket. 
11. (a) Give receipt for making spoon batter bread, (b) For cook- 
ing oatmeal for a child of three years 
12. Give receipts for three ways in which an egg may be prepared 
for a typhoid patient. 
WASHINGTON 
June,1919 
1. (a) Define dietetics. (b) What are foods? 
2. Name three reasons why it is desirable to cook food? 
3. What do you know about gelatine as to food value, and digesti- 
bility? 
4. State your reasons for adding salads to a diet. 
5. Why are liquids given in most fevers? 
6. Tell briefly how you make beef tea, and broths. 
7. Name four secretions that aid digestion and state where each 
comes in contact with the food. 
8. (a) In what disease is low protein given? (b) In what disease 
are starches and sugar restricted? (c) When must fats be with- 
held or given in limited proportion? (d) When and why is a 
salt free diet frequently ordered? 
9. (a) Why is milk of special value as food for an invalid? (b) 
Of what value are fruits as food? 
10. Under what conditions would you awaken a sleeping patient 
to give him food ? 
June 15, 1921 
1. Classify food. 
2. For what is food required? 
5. Name several foods rich in vitamins. 134 
WASHINGTON 
4. Name three diseases which are caused by lack of vitamines in 
the diet. 
5. Outline a suitable diet for a child two years old, giving amount 
of each feeding and hours for same. 
6. Name the digestive juices. 
7. What are some of the common causes of indigestion? 
8. Give some abnormal conditions in infants that usually indicate 
errors in diet. 
9. Give some reasons why proper food and feeding is of so much 
importance in infancy and childhood. 
10. What class of foods are restricted in diabetes and why? 
11. What class of foods are restricted in nephritis and why? 
12. What particular foods would you encourage a patient suffering 
from chronic constipation to add to his diet? 
13. When cooking vegetables, would you use a large or small amount 
of water and why? 
December 20, 1921 
1. Give a well balanced lunch suitable for a school child. 
2. Why is it imperative that a school child should eat breakfast? 
3. Name several diseases caused by lack of vitamines in the food. 
4. Name the principle elements of which food is composed. 
5. What is the comparative sweetness of glucose and sugar? 
6. In what conditions must fats be limited in the diet? 
7. Name three foods in which the vitamine value is high. 
8. Why would most vegetables be cooked in as small an amount 
of water as possible? 
9. How would you coddle an egg? What is the advantage of a 
coddled egg over a soft-boiled egg? 
10. Name several diseases in which diet forms the most important 
part of the treatment. 
LI. How would you pasteurize milk. How do you cook cereal? 
12. \\ hat has been done by the public to safgeuard the health of 
the community as regards food? 
13. What foods are restricted and what increased in the treatment 
of rickets? 
1. What must a perfect food contain? 
2. What is gained by scrupulous care in the arrangement of the 
tray and the serving of food? 
3. Why is a knowledge of dietetics essential for the Nurse? 
4. What are the advantages of a liquid diet in feeding the sick? 
5. What processes are necessary to make food of use to the body? 
6. What special foods are used in the treatment of anemia? 
June 15, 1922 STATE EXAMINATION QUESTIONS 
135 
7. How would you give a nutrient enema? 
8. Name the chief tissue-building foods. 
9. Classify sugar, butter, milk, eggs. 
10. Give five ways of serving milk to a patient. 
WEST VIRGINIA 
May, 1919 
1. (a) Give a list of five articles for liquid diet, (b) Give a 
list of five articles for soft diet. Name the order of preference. 
2. (a) Compare human milk and cow’s milk, (b) Give three ways 
of modifying for patient. 
3. Name five tissue building foods. 
4. (o) What per cent, of body weight is water? (b) Give func- 
tion of water in body. 
5. How long should a soft boiled egg, oatmeal, and rice, be cooked? 
ti. (a) How soon after an abdominal section should a patient be 
given liquid diet? (b) Soft diet? 
7. (a) How long should a patient be quarantined with measles? 
(6) Scarlet-fever? (c) Small-pox? 
8. How would you disinfect patient and room for contagious dis- 
ease during disease and discharging case? 
9. At what stage are eruptive fevers most contagious and what 
precautions should be used, except isolation, to prevent spread of 
disease? 
10. Give briefly a few rules to observe in order to enjoy health and 
prolong life. 
1920 
1. Give care and feeding details of a prematured born infant. 
2. Differentiate between the cry of an infant suffering from (a) 
colic, (b) temper, (c) hunger? 
3. Name 3 diseases requiring special diet? What special foods are 
used in each and why? 
4. Name 3 nutritive constituents of food? Mention foods rich in 
each? 
5. Which food element yields the most heat? 
6. Outline briefly post-operative diet for a gastro-enterostomy case. 
October, 1921 
1. Compare mother’s milk with cow’s milk. 
2. Mention 4 general rules for feeding the sick. 
3 < Classify—sugar—butter—milk—eggs. 
4.' What is meant by carbohydrate free diet? Give days menus. 136 
WISCONSIN 
5. What foods would you allow a fifteen months old child? Give 
number of feedings and days menu? 
6. In what condition is a salt pure free diet ordered? 
May, 1922 
1. (a) Tell what you can about the weaning of a normal baby. 
(b) Give points of difference between cow’s milk and human 
milk, (c) What are the essentials of good cow’s milk? 
2. Give function and three examples each of (a) Carbohydrates, 
(b) Protein, (c) Fat. 
3. (a) In case of vomiting following an abdominal operation would 
you feed the patient or not? (b) What cathartic and what food 
would you give to a case of acute appendicitis? 
4. Why would it be objectionable to give a patient calomel and 
lime water at the same time? 
5. Tell what you know of the digestive process by (a) Saliva, (6) 
Gastric juice, (c) Bile and pancreatic juice. 
WISCONSIN 
January, 1920 
1. Define Dietetics. 
2. What instruction have you had in Dietetics? Name one book on 
Dietetics with which you are familiar. 
3. Name digestive elements and their functions. 
4. Give approximately the food value of cow’s milk. 
5. What do you understand by pasteurized milk? 
6. What is the advantage of obtaining protein from animal foods 
rather than from vegetable foods? 
7. What is metabolism? Describe two phases. 
8. Wliat food would you prepare for a patient on a nitrogenous 
diet? Outline menu for one day. 
9. What class of foods is to be avoided in diabetes mellitus? 
10. Give in detail a day’s diet for diabetic patient. 
1. What is the value of an egg as a food? What is the most 
digestible preparation of one? 
2. Outline a diet for a patient with Pulmonary Tuberculosis. 
3. What food would you give a child who needed more mineral 
matter ? 
4. How do cereals rank with other plant foods in nutrition value? 
5. Name three diseases in which diet is of supreme importance. 
Outline a diet for each. 
June 22, 1920 STATE EXAMINATION QUESTIONS 
137 
6. What are the chief ingredients in fruits? 
7. Outline a day’s diet for a normal child of three years. 
8. In what places and under what names is food stored in the body? 
January, 1921 
1. What foods would you avoid in the following diets and why: 
(a) Diarrhoea, (b) Gastritis, (c) Constipation, (d) Nephritis. 
2. What useful function is performed by the indigestible parts of 
vegetables ? 
3. What may a nurse do to overcome nervous and mental influences 
that retard digestion? 
4. Name several articles of food in which iron is available. 
5. Define Dietetics. 
6. Prepare a day’s menu for a patient excluding starches yet giving 
variety. 
7. Give menu for breakfast, lunch and dinner for a diabetic. 
8. Name three foods stuffs rich in albumen in the order of their 
"importance. 
January, 1922 
1. (a) Define Dietetics; Digestion; Absorption, (b) Classify 
foods and give an example of each. 
2. How would you prepare—Beef broth; albumin water, rice water? 
3. What would you consider a well balanced dietary for one day 
for an adult (calories, and proportion of food stuffs)? 
4. (a) What food would you eliminate in Diabetus Mellitus? (b) 
What foods would you eliminate in kidney complications during 
pregnancy ? 
5. (a) Are course or bulky foods important to health? Why? 
(b) Give the forms in which sugar is most readily absorbed. 
6. Give diet for a baby ten months old. 
June, 1922 
1. What processes are necessary to make food of use to the body? 
2. (a) Is there any difference in the digestibility of crumb and crust 
of bread? Give reason for your answer, (b) Why is the thor- 
ough cooking of cereals especially important? 
3. What would you feed a typhoid fever patient the first week 
he takes solid food? 
4. Which is the most easily digested, a raw or soft cooked egg? 
Why? 
5. What foods would you especially encourage in children between 
the ages of 3 and 10 years? 
6. Give diet for a diabetic patient. What factors must be consid- 
ered in planning his diet? (Answer this question.) 138 
WYOMING 
WYOMING 
1. Define: (a) Dietetics, (b) Food. 
2. What are the uses of water in the system? 
3. (a) What are the principles governing the methods of cooking 
any food? (b) On what are the principles of cooking based? 
4. What is meant by the energy value of food? 
5. Outline a day’s diet for a diabetic patient. 
6. Describe the process of digestion in the stomach. 
7. Why is thorough cooking especially important in cereal foods? 
8. What are the fundamental characteristics of the diet in (a) 
acute nephritis; (a) dysentery; (c) pulmonary tuberculosis. 
9. (a) How would you vary the preparation of eggs for your pa- 
tients. (b) Outline method. 
10. (a) Why is milk considered a perfect food, (b) How do you 
obtain top milk. 
11. What do you understand by a well balanced meal? 
12. Mention one good nutritive enema. 
June, 1919 
1. What are the chief ingredients in fruit? 
2. Mention five chemical elements found in the body, and tell how 
they are supplied to the body. 
3. What foods contain the most albumin? What are the most 
important animal fats? 
4. Name some vegetables containing little or no starch, and tell 
why they are essential to health. 
5. Give five ways of serving milk to a patient. What change is 
produced in bread by toasting? 
6. Define and tell what you think of vegetarianism. 
7. If you wish to keep juice in meat how would you cook it? 
8. Why is thorough cooking especially important in cereal foods? 
9. What foods would you avoid in the diet for the following con- 
ditions: Diarrhoea, Constipation, Nephritis, Gastritis? 
10. Give a list of articles of food for a simple dinner planned so as 
to include all the important foods, and tell in which dish the 
greater amount of each is contained. 
li. What articles of diet do you favor and what avoid for a per- 
son who is habitually constipated? 
1920 
1921 
1. What are food adjuncts? In what foods are minerals found? 
2. What foods contain the highest amount of Protein, Carbohydrates, 
Fats? STATE EXAMINATION QUESTIONS 
139 
3. What cut of beef is best for beef tea? Give method of making. 
4. What is saccharin and when is it used? 
5. What is certified milk? Name some of the milk products. 
6. Name some of the vegetables containing little or no starch and 
give reasons why they are essential to health. 
7. What useful function is performed by the indigestible part of 
vegetable- 
8. What diseases may be communicated to man through the medium 
of milk? 
9. How can water be purified? Why are fluids given in most 
fevers? 
10. Give general rules for feeding the sick. 
11. Where does the digestion of fat take place? 
12. What should be the diet for a pneumonia patient? 
June, 1922 
1. Classify foods according to (a) their source, (6) their func- 
tions 
(a) What class of foods are tissue builders? (6) heat and energy 
producers ? 
2. What class of foods should be excluded from a rheumatic diet? 
Why? 
3. When a child begins taking solid food, what should be the 
character of the food and the frequency of the feeding? 
4. Name several articles of food that have a laxative value. What 
are the active principles of tea and coffee? 
5. What should be the general diet in disease of the heart? What 
is an ideal diet? 
6. Name the digestive ferments and give their functions. 
7. Have you had any special training on dietetics. Of what did 
it consist? Name one book on dietetics. 
8. Have we been benefited by the pure food laws? In what way? 
9. Explain the difference between plain certified, pasteurized and 
sterilized milk. 
10. What advantages are there in adding vegetables, fruits, sugar 
and condiments to a menu? 
11. Outline a menu for one day for a child five years old. 
12. Where is water chiefly absorbed? What action do the gastric 
fluids have on milk? 
THE END INDEX 
PAGE 
Dietetic State Board Requirements 1 
National League of Nursing Education, Dietetic Require- 
ments 2 
American Dietetic Association, Dietetic Requirements .. 8 
American Nurse’s Association, Dietetic Requirecments .... 17 
State Board Requirements page 
Alabama 18 
Arkansas 19 
California 19 
Colorado 28 
Connecticut ............. 28 
Delaware 28 
District of Columbia .... 28 
.Florida 28 
Georgia 29 
Idaho 29 
Illinois 29 
Indiana 29 
Iowa 30 
Kansas 30 
Kentucky 31 
Louisiana 32 
Maine 32 
Maryland 32 
Michigan 32 
Minnesota 33 
Mississippi 33 
Missouri 33 
Montana 34 
Nebraska 34 
New Hampshire 34 
New Jersey 34 
New York 36 
North Carolina 37 
North Dakota 37 
Ohio 38 
Oklahoma 38 
Oregon 38 
Pennsylvania 39 
Erie — 
Philadelphia — 
State Examination Questions page 
46 
48 
46 
52 
54 
57 
58 
59 
G1 
62 
63 
66 
68 
79 
71 
73 
75 
77 
78 
81 
84 
86 
89 
91 
92 
94 
96 
100 
102 
104 
106 
108 
110 
119 
Ill 
141 142 
INDEX 
State Examination Questions page 
115 
117 
118 
119 
121 
122 
124 
126 
128 
130 
133 
135 
136 
138 
State Board Requirements page 
Pittsburg — 
Warren — 
Wilkes Barre — 
Bhode Island — 
South Dakota 40 
Tennessee — 
Texas 40 
Utah 41 
Vermont 41 
Virginia 41 
Washington 41 
West Virginia 44 
Wisconsin 45 
Wyoming 45