February, 1911

1. Why should the nurse have a, working knowledge of dietetics?

2. Classify the food principles as (a) organic or inorganic, (b) nitrogenous or non-nitrogenous.

3. Explain why carbohydrates alone are not sufficient for a dietary.

4. Name the digestive ferments and give their functions.

5. Describe in detail the proper care of milk from the time it is drawn till it is used.

6. Compare the advantages and the disadvantages of sterilized milk with those of pasteurized milk.

7. Trace the digestion of a glass of milk.

8. State why it is important for a convalescent typhoid patient to resume solid food gradually.

9. What diet would you give to an anaemic patient, if the matter were left to your discretion?

10. What is the effect of heat on (a) starch, (6) albumen?

11. What is cellulose and what is its value?

12. What is the disadvantage of boiled water and how may this disadvantage be overcome?

13. Give four points to be considered in the preparation of an invalid's tray.

14. Give concisely the ingredients and the method of preparation of (a) beef tea, (b) oatmeal gruel.

15. Why is it best to surround the cups with cold water when putting custards in to bake?

June, 1911

1. State the uses of food.

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

3. What is the object of the digestion of food?

4. What food principles require digestion?

5. Name two vegetables containing a good proportion of proteid.

6. Name two vegetables containing a large proportion of carbohydrate.

7. Name two vegetables containing a large amount of salts.

8. Why are fruits a valuable addition to a general diet?

9. What food principle predominates in nuts?

10. Why are meats restricted or forbidden in cases of nephritis ?

11. Why are carbohydrates restricted in cases of diabetes?

12. Why is a, salt-free diet often ordered in illness when there is edema?

13. Why are meats more digestible when broiled or roasted than when fried?

14. Give the method of making chicken broth.

15. Mention two ways of removing fat from a soup.

February, 1912

1. In what places and under what names is food stored in the body?

2. Give the mechanical processes of digestion.

3. Of what elements is proteid food composed?

4. In health what are the advantages of drinking large quantities of water?

5. Outline for a nephritic patient the three meals for one day.

6. What is (a) chyme, (6) chyle?

7. What are the uses of condiments?

8. Why is table salt an essential part of our diet?

9. What is a calorie?

10. What articles of food would you avoid giving to a rheumatic patient ?

11. What vegetables and fruits would you give to a. patient with a tendency to constipation? Why?

12. What food principle is lacking in eggs?

13. Explain briefly the process used in raising and baking bread.

14. How would you make and serve toast in order to increase its digestibility?

15. Describe the process of making tea, giving reasons for this process.

June, 1912

1. What is a mixed diet? What are its advantages in health?

2. Why is fresh air necessary to nutrition?

3. What may be used as a substitute for sugar in cases where carbohydrate food is limited?

4. Mention four chief sources of fat in the diet.

5. Which is the more easily digested, fat or carbohydrate food?

6. What is distilled water? Why is it unsuitable for use as a beverage?

7. Why is salt used with ice in freezing ice cream?

8. What is buttermilk? What are its uses?

9. Mention two signs that indicate that an egg is fresh.

10. What kinds of food would you give in cases of diarrhea?

11. What kinds of food would you give in cases of constipation?

12. What is broiling? What are its advantages over frying?

13. How would you peptonize a pint of milk by the cold process?

14. Tell how you would prepare and serve raw beef sandwiches.

15. Describe briefly the necessary steps in making mutton broth.

January, 1913

1. Name three juices in the body that aid digestion.

2. Why do water and mineral salts not require digestion?

3. What is digestion ?

4. What is the name of the special substance in any digestive juice, which brings about chemical changes in the food ?

5. Where in the body does the oxidation of food take place?

6. What is meant by the calorie value of food ?

7. What special value has proteid food?

8. Name the ferments in the pancreatic juice.

9. Outline three meals for a patient with chronic constipation.

10. Why is it now considered desirable not to restrict the diet in typhoid fever to fluids only?

11. What may be the advantage of giving eggs raw in cases of tuberculosis ?

12. How may hard drinking water generally be rendered soft?

13. Why should potatoes be thoroughly cooked?

14. Tell how you would make and serve oatmeal gruel.

15. Tell how you would cream oysters for one person.