Preliminary Term

Dietetics, 14 hours Theory Water: source, function, varieties of drinking water, source of disease.

Beverages: tea, coffee, cocoa, chocolate; history and growth of plants; composition, nutritive value; physiological effects.

Constituents of milk: care and preservation; bacteria in milk; effects of heat on milk; adulteration - digestibility; value of skimmed milk; whey, buttermilk, cheese.

Infant feeding; comparison of human and cow's milk; modification of milk; certified milk; capacity of infant's stomach; symptoms considered in regulating the feeding of infants.

Practical Care of dining-room, gas range, cooking utensils, ice box and contents.

Preparation of trays; how to make them attractive; how to serve; quantity, quality and temperature of food; how to feed helpless patients.

Beverages: water, tea, coffee, cocoa, chocolate, wines, fruit juices, malted milk, prepared foods.

Milk: pas , sterilizing, modification, kumyss, buttermilk (artificial) and whey.

Eggs in various forms as liquid diet; gruels.

Milk and eggs as food; custards; junket; white sauce; cottage cheese.

Intermediate Term, First Half

Dietetics, 10 two-hour lessons (under dietitian).

Theoretical

Digestion and absorption:" review subject of digestion as already given in anatomy, i. e., mechanical and chemical processes, absorption, assimilation, metabolism, elimination of waste.

Food: source, function, food adjuncts, definition of food, composition, classification.

Mineral matter: source and function.

Carbohydrates: why so called, source, function, nutritive value.

General principle in cooking cereals, vegetables, fruits, nuts and sugars.

Eggs: composition; test for freshness; digestibility; nutritive values; effect of temperature; advantages and disadvantages in use.

Meat: composition; nutritive value; effect of hot and cold water; comparative value of tea and broth; raw compared with cooked; organs used as food; gelatin.

Poultry: game.

Fish: classes; composition; signs of freshness; care of fish; nutritive value; digestibility.

Mollusks: crustaceans.

Fats and oils: source, animal and vegetable; function; digestibility; comparative value as fuel food.

Practical

Toast; cereals; cornstarch; macaroni; rice; sandwiches.

Starchy vegetables, legumes.

Green vegetables, salads, dressings (cream and oily)

Fruit, fresh and cooked; fruit puddings.

Soups, stock and creamy; broths.

Broiled meats, giving cuts.

Chicken and game.

Fish, shell and scaly.

Frozen desserts; sponge cake; wafers.

If the pupils are not assigned to a term of service in the diet kitchen, practice in preparing and serving full meals should be given in connection with this series of lessons.

Senior Term

Dietetics Theory, at least 6 hours Diet in childhood. Diet in disease. Food values.

Comparison of animal, vegetable and mixed diets. Calculating dietaries. Planning menus.

Practical During the term the nurse in charge of wards should make practical application of the theory of dietetics and study food ordered for patients under her care, in connection with the cases for which it is ordered.