June 1913

1. Define (a) chyme, (6) chyle.

2. At what age may a healthy child begin to digest starches?

3. In what organs and by what enzymes are starches digested?

4. Mention three results gained by the cooking of food.

5. Give the freezing and the boiling point of (a) the Fahrenheit thermometer, (b) the centigrade thermometer.

6. Make a list of five tissue-building foods.

7. What does the term "top milk" mean?

8. When 10% top milk is used, what is the relative proportion of fat to proteid?

9. Outline the daily care of an ice box.

10. Contrast the cooking of meat in making broth and in broiling.

11. Describe the care of milk in the home. Give reasons for your answer.

12. How would you make junket? State the source of rennet.

13. Give the general rule for making cream vegetable soups.

14. Tell how you would make cocoa and give your reasons for thus making it.

15. Name two diseases in which carbohydrate food is limited.

North Carolina

1908

1. In what foods are ptomaine poisoning most likely to be found ? How may this be avoided?

2. What can you say of the effect of long or second cooking of albuminous foods? State whether or not this increases their digestibility.

3. Give a list of the easily digested meats. (a) Describe method of cooking one of these. (b) Name those you would not give an invalid, giving reasons.

4. Give a list of foods you have been accustomed to giving convalescents from typhoid fever, between the liquid and full diet period.

5. What foods have you given your obstetrical cases during the first two weeks?

6. When is a healthy child considered able to digest starchy foods?

7. Name such foods as you would give a healthy child from 12 to 18 months of age.

8. What vegetables supply about the same elements for the system as meats?

9. What can you say of the long and second cooking of starchy foods?

10. Name such vegetables and fruits as you would give an invalid. State reasons.

1909

1. Give theory of cooking starches and tell where and by what digested.

2. Name the cereals that require long cooking and give approximate time.

3. Why do we toast bread?

4. What disease is usually given a carbohydrate-free diet?

5. Name the heat and energy-giving foods.

6. What do you consider an ideal diet?

7. What should be the characteristics of an invalid's diet?

8. What are some of the advantages of vegetables and fruits in our own diet?

9. Why is cow's milk more likely to disagree with infants during the summer than in cold weather?

10. Up to the present have we been benefited by the pure food laws?

11. Which contains more nourishment, f; i of beef juice or f i of beef tea?

12. Give a list of tissue-building foods.

13. What should be the diet of a case of acute nephritis? (6) A case of eclampsia preceding or following labor?

14. Give several ways in which milk and eggs may be prepared and flavored to give variety to liquid diet.

15. State some of the advantages and disadvantages of milk, as a food for invalids.

June, 1912

1. Name the different sources of foods.

2. From what source do we have (a) Proteids, (b) Carbohydrates, (c) Salts.

3. What elements do the different classes supply to the body - (a) Proteids, (b) Carbohydrates, (c) Salts.

4. What is the relative value of skimmed and unskimmed milk, and why?

5. What important function does water perform in the body?

6. Mention some points to be remembered in serving food to patients.

7. Which is preferable, to serve too little or an overabundance to a patient, and why?

8. If you were doing private nursing and could not get ice, how would you keep eggs and milk fresh?

9. Name several ways of cooking eggs for invalids. 10. Give directions for making whey.