*t) 96 INTRODUCTION three from which fats are obtained, (,c) three from which carbo- hydrates are obtained. 4. Give one method of predigesting milk. 5. State the disadvantages of a purely vegetable diet. 6. How is the fuel value of food expressed? 7. In what way does the serving of food affect digestion? 8. Mention (a) three easily digested meats, ( b ) two meats to be avoided in feeding the sick. 9. Give a recipe for making one pint of oyster soup. 10. Name the ferment contained in saliva and give its action. 11. What are the principal uses of salts in the body? 12. Where does food absorption mostly take place? 13. Outline a day’s dietary for (a) a tuberculosis patient, (b) a •diabetic patient. 14. When is sugar a valuable article of diet? Why? 15. What are some of the uses of water in the body? January, 1916 1. What is food? Give a classification of food. 2. Define briefly digestion and absorption. 3. Mention four of the important factors that specially affect di- gestion. 4. What would you include under the head of (a) liquid diet, (b) soft diet, (c) light diet? 5. Name three foods that frequently produce ptomaine poison- ing. 6. Give three reasons for cooking food. Give method of cook- ing cereals. 7. How would you alter milk to increase its digestibility for fever patients ? 8. What effect does toasting have on bread? 9. Give the general dietetic treatment in a case of chronic con- stipation. 10. How would you make (a) a cup of tea, (6) a cup of coffee? 11. Name the chief ingredients of the gastric juice. 12. Describe your method of making an omelet. 13. Why is the diet of such importance in tuberculosis? 14. Mention some reasons why solid food is restricted when there is a high temperature. 15. What is certified milk? June, 1916 1. Explain why fruits and green vegetables, which contain very little nourishment, are essential to health. STATE EXAMINATION QUESTIONS 97 2. Name five fruits that are recommended for their laxative effect. 3. What food principles predominate in nuts? 4. What is the function of ( a ) proteins, {b) carbohydrates, (c) mineral water, ( d ) water? 5. Give method of preparing (a) a soft cooked egg in shell, ( b ) junket, (c) beef juice. 6. What is the average quantity of a nutritive enema? Give one good formula for a nutritive enema. At what temperature should it be given? 7. Name (a) three foods from which protein is obtained, (ft) three from which carbohydrates are obtained, ( c ) three from which fats are obtained. 8. What diet would you give an anemic patient if the matter w^ere left to your discretion? 9. Name the two processes of digestion. Of what does the me- chanical process consist? 10. What is the action of the bile? 11. Why is proteid food given only in small quantities when the kidneys are diseased? 12. How should meat be cooked to (a) retain its juices, (b) ex- tract its juices? 13. Mention four ways of preserving foods. 14. What food principle is to be guarded against in the dietetic treatment of diabetes? 15. Mention two foods often given to infants when they are unable to digest milk. February, 1917 1. Define dietetics. 2. State four essentials to success in the serving of food to the sick. 3. Name the ferments contained in the pancreatic juice and state their function. 4. Name five tissue building foods. 5. What is the advantage of obtaining proteins from animal rather than from vegetable food? 6. Name two common beverages that contain tannin. How is tannin extracted? 7. Describe five ways of preparing milk and eggs, either sep- arately or together, which might vary a liquid diet. 8. Outline a breakfast, dinner and supper for a patient suffering from chronic constipation. 9. Name one disease that results from each of the following errors in diet: (a) insufficient food, {b) lack of fresh food, (c) overeating, (d) improperly balanced diet. 98 INTRODUCTION 10. Name the principal protein, fat and carbohydrate found in milk. 11. Why is the value of skim milk not much less than that of whole milk? 12. Which of the other food principles would you use in place of fats ? Why ? 13. How would you cream oysters for one person? 14. Name two mollusks and two crustaceans used for food. 15. Why is diet so important in tuberculosis? June, 1917 1. Name (a) five foods included under the head of a nitrogenous diet, (b) five foods included under the head of a carbohydrate diet. 2. Outline a diet of liquids for 24 hours, taking care that the patient has variety and sufficient nourishment. 3. Where is glycogen found? What is its classification? 4. Explain the advantage of drinking a glass of milk slowly. 5. What are the principal uses of salts in the body? 6. Why should infants not be given starch unless it is pre- digested ? 7. Why are oysters so much used in invalid diet? 8. What action do the gastric juices have on milk? Give two ways of preparing milk to make it more digestible. 9. Outline a day's dietary for a child 15 months old. 10. How would you prepare barley water? 11. Mention some abnormal symptoms in a child six months old that indicate error in diet. 12. How may the proportion of protein be diminished without changing the fat in modifying milk for infants? 13. What are condiments? What purpose do they serve in the dietary of a patient? 14. State four common causes of indigestion. 15. In what part of the body does the absorption of food take place ? January, 1918 1. What is a calorie? How many calories are required daily by the average adult man? 2. State two methods of preserving food and illustrate each. 3. Mention two meat substitutes. 4. Mention two diseases in the treatment of which diet is a most important factor. Give the principal points in the dietetic treat- ment of each. 5. What is the principal food property in each of the following: (a) eggs, (b) cream, ( c ) cheese, ( d ) barley flour, (e) meat? STATE EXAMINATION QUESTIONS 99 6. What classes of foods are tissue builders? What classes produce heat and energy? 7. Give two formulas for nutritive enemata. 8. Name two vegetables each containing a large proportion of carbohydrate. 9 Mention two diseases that are often due to a deficiency of salts or mineral matter. 10 What foods are generally given to patients who are suffering from diseases in which a deficiency of salts is a feature? 11. State the advantages of a high caloric diet in typhoid fever. 12. How can potatoes be cooked to avoid loss of starch and salts? 13. What are sweetbreads? Give a recipe for creaming sweet- breads. 14. State the advantages of a mixed diet. 15. What effect does toasting have on the digestibility of bread? NORTH CAROLINA 1908 1. Tn what foods is 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 di- gestibility. 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 in- valid, giving reasons. 4. Give a list of foods you have been accustomed to giving con- valescents 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 sys- tem 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. 100 INTRODUCTION 2. Name the cereals that require long cooking and give approxi- mate time. 3. Why do we toast bread? 4. What disease is usually given a carhohydrate-free diet? 5. Name the heat- and energy-giving foods. 6. What do you consider an ideal diet? 7. What should he 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, fji of beef juice or f^i of beef tea? 12 (live a list of tissue-building foods. 13. What should be the diet of a case of acute nephritis? [b) 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, (6) 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 pa- tients. 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 got ice, how would you keep eggs and milk fresh ? 9. Name several ways of cooking eggs for invalids. 10. Give directions for making whey. November, 1912 1. (a) Define foodstuffs, (b) What are the uses of food? 2. (a) What causes milk to sour? (b) What preventive mea- sures can be used to keep milk from becoming sour? STATE EXAMINATION QUESTIONS 101 3. Describe six ways of preparing milk and eggs, either separately or together, with which to vary a liquid diet. 4. What classes of foodstuffs should be excluded from a rheu- matic diet, and why? 5. (a) Give the theory of cooking starch. ( b ) What secretions assist in the digestion of starches? 6. Mention some diseases in which the diet forms an important part in the treatment of disease, or in which errors in diet may have serious consequences 7. What foods are excluded from a diabetic diet? Give the substitutes. 8. ( a ) Why is the diet of such importance in the treatment of tuberculosis? (b) Of what foods does the diet chiefly consist? 9. Why is thorough cooking of cereal foods especially important? 10. (a) What is a calorie? (b) How many calories required daily by an adult? May, 1914 1. Give the meaning of digestion. 2. What are the three values of food to the body? 3. How many calories of food are necessary for an adult in 24 hours? 4. How can foods be divided into five classes? 5. Give diet for a typhoid fever patient. Acute nephritis. 6. What are nitrogenous foods? 7. Give breakfast, dinner and supper for a diabetic patient. 8. What is the relative value of starches, proteids, and fats? 9. Where does the digestion of above occur? May, 1915 1. Name principal elements of which food is composed. 2. Give the two common classifications of food. 3. Give function of nitrogenous foods in the body. 4. Why is a mixed diet necessary ? 5. Classify sugar, butter, milk, eggs. 6. In what disease is fat a valuable article of diet? 7. What foods are valuable in treatment of constipation? 8. How do cereals rank with other food plants in nutritive value? 9. What per cent, of the body does water form, and why is it important? 10. Mention some of the signs of a fresh egg. May, 1916 1. Give uses of food. 102 INTRODUCTION 2. Mention some foods that are rich in Iron: Some containing lime. 3. In what part of the body does the absorption of food take place ? 4. Name the digestive juices. 5. Mention some factors that control digestion. 6. Classify vegetables, and give an example of each. 7. Of what use are green vegetables in diet? 8. Which are the more easily digested, baked or boiled potatoes, and why? 9. Which is considered the most nutritious of meats? 10. Which cut of beef is best for making beef tea and why? Give recipe. 11. How do cereals rank with other plant foods in nutritive value? 12. Give rule for cooking cereals. For making chicken broth. Best method for cooking an egg. 1917 1. Define food and name the five principles 2. Which of these are tissue builders and which produce heat and energy? 3. Why is a mixed diet necessary? 4. What is a calorie? 5. Mention some foods of high caloric value. 6. Why should cereals be thoroughly cooked? 7. What is meant by a salt free diet? and give an instance where it should be used. 8. Mention the secretions that act upon the food in the mouth, stomach, and intestines. 9. Mention one good nutritive enema. 10. Give diet for a 12-months’-old child. 11. What per cent, of water does the body form and why is it im- portant? 12. Give recipes for making: Beef tea, chicken jelly, barley wa- ter; preparing brains, broiling steak. NORTH DAKOTA 1917 — A 1. fa) How are foods classified according to their chemical com- position? (7;) Give an example of each 2. fa) How is the amount of heat generated in the body registered and recorded? (b) What is a calorie? 3. (a) What is the relative food value of proteins? (b) Carbo- hydrates? (c) Fats. STATE EXAMINATION QUESTIONS 103 4. Mention four methods of conserving food. 5. What class of organic foods is restricted in nephritis? Why? 6 (a) What points are to be observed in the cooking of meats in order to insure digestibility? (b) Would cereals be digestible by the same process of cooking? Give reasons for your answer. 7. Define and give methods of preparing the following: (a) Modified milk, (b) Sterilized milk, (c) Pasteurized milk. 8. Give one method for preparing beef juice and state the best cut of beef for this purpose. 9. (a) What is absorption? (b) How would you prepare albu- min water and barley water? 10. Name five principles that should be observed in serving food to the sick. 1917 — B • 1. (a) Outline a day’s dietary for a child four years old. (b) Tuberculosis patient, (c) Chronic nephritis. 2. Name the organs of digestion, their secretions and their action upon the food. 3. Classify: (a) sugar, (b) butter, (c) milk and eggs. 4. Name the chief tissue building foods. The chief heat and force producing food. 5. Why do we call proteins the most important? 6. What change is produced in bread by toasting? How would you cook potatoes for an invalid to have them more easily di- gested ? 7. (a) What is modified milk; (b) how prepared; (c) how do you obtain (top milk) ? 8. What special foods are used usually in the treatment ot anemia ? 9. Give a list of foods for laxative diet. 10. What points should a nurse observe when serving food to in- valids? OHIO December, 1916 1. How would you modify milk? What utensils would you use and how would you proceed? 2. Outline two days’ dietary for patient on liquid diet only. 3. Why is a mixed diet necessary? 4. How would you cook a chop? A steak? Why? Give reasons for given method. 5. How may foods be classified? Give examples of each kind. 6. Describe one special diet and give reasons for it. INTRODUCTION 104 7 State correct methods of preparing tea, coffee, albumen water, cocoa. June, 1017 1. What articles of food may be included in a carbohydrate free diet? 2. How would you make junket? 3 How would you peptonize milk? 4 Outline a farinaceous diet. 5. Name three soft solids and tell how you would prepare them. 0. How would you obtain cream from bottle of milk for infant feeding? 7. What precautions do you observe in your method of preparing infant feeding? 8. What is a normal diet for child two years old? 9. How would you make beef-broth? Beef-juice? 10. State five uses of food in human body. December, 1917 1. Name one diet used in treating disease and outline such a diet. 2. Define carbohydrate; protein. Give two examples of each. 3. Tell briefly how to prepare cocoa, beef -juice, baked custard. 4. What is a calory? What is a balanced meal? 5. Give articles composing a typical light diet; soft diet. 0. State proper methods of cooking cereals and give reasons. 7. Name three methods, not injurious to health, of preserving foods. 8. W 7 hat is the value of fruits and vegetables as foods? 9. How would you boil an egg? How poach an egg? 10. What are the chief sources of fat in a general diet? 11. State the action of gastric secretions on food 12. What is meant by 10% milk? 7% milk? How would you obtain same? OKLAHOMA October, 1912 1. Give definition of food. 2. Why is a mixed diet necessary as an ideal diet? 3. Describe the gradual effect of heat on the white of an egg. (Albumin.) 4. How should an egg be boiled and served to an invalid? 5. How would you make and serve toast to increase its digesti- bility? 6. What do you consider an ideal typhoid diet? STATE EXAMINATION QUESTIONS 105 7. Why is cow’s milk more likely to disagree with an infant dur- ing summer than in cold weather? 8. What is important in the cooking of starchy foods? 9 Give diet for obstetrical patient during first week. 10. Give one good nutritive enema. June, 1913 1. Give source of food. 2. What are the chemical classification of foods? 3. Name five important sources of proteins. 4. Give the functions of carbohydrates. 5. What one liquid food contains the most nutriment? 6 In the absence of specific directions what would you give a fever patient? 7. Give a test breakfast. 8. What would you avoid in a diabetic diet? 9. How would you make a lemon albumin? An egg-nog? 10. Give points to be observed in setting an invalid’s tray. October, 1913 1. Give source of food. 2. Give definition of a perfect food. 3. Why do you consider a mixed diet advisable? 4. Why are fruits a valuable addition to a general diet? 5. Describe the proper method of preparing toast, colfee and beef- steak for an invalid G. How should starchy foods be cooked? 7. How would you prepare beef juice and how many ounces would you expect from one pound of beef? 8. What fluid food contains the most nutriment? 9. Which is the more quickly digested, a raw egg or a soft boiled egg, and why? 10. What would you give a typhoid fever case between liquid and light diet? June, 1914 1. Define foods. 2. What are the chemical classifications of food? 3. What do you understand by proteins? 4. What constitutes a perfect food? 5. (a) Give some of the chief tissue building foods, (b) Give some of the heat producing foods. 6. Name some of the vegetables containing little or no starch and give reason why they are essential to health. 7. How would you cook potatoes for an invalid to have them most easily digested? 106 INTRODUCTION 8. Name two beverages which contain tannin and tell how it is extracted. 9. Why is milk of especial value as a food for an invalid? Give reasons why it is not a perfect food for a healthy adult. 10. What is lactose and where found? October, 1914 1. Name the different classes into which foods may be divided. 2. Classify: (a) Sugar. (b) Butter, (c) Milk. ( d ) Eggs. 3. What would you include in a (a) liquid diet? (b) soft diet? 4. What are the chief ingredients in fruits? 5. Give list of tissue building foods. 6. What disease is usually given a carbohydrate free diet? 7. IIow would you make beef tea? 8. What would you include in a diet for a patient suffering from Bright’s disease? 9. Give one method of predigesting milk. 10. How ought beef, chicken and fish to appear when in a healthy condition ? June, 1915 1. What is the object of food? 2. ( a ) What do you understand by proteins? (b) Give exam- ple of proteins. 3. ( a ) How would you cook starchy foods? (b) Why? 4. What are some of the uses of water in the body? 5. What diet should be given in diabetes? 6. (a) Name three (3) enzymes. (6) Where found and what are their actions? 7. (a) What is modified milk? (b) When used? ( c ) Give one formula. 8. What diet would you give a typhoid fever patient during the stage of fever? (b) When fever left? (c) Bring diet up to con- valescent stage. 9. Define: (a) Metabolism, (b) assimilation, (c) absorption, ( d ) calorie. 10. (a) Name some vegetables containing little or no starch, (b) Give reason why they are essential to health. October, 1915 1. State the uses of food. 2. Give sources of (a) proteins, (b) carbohydrates, (c) fats, (d) mineral matter, (e) water. 3. What class of food should be excluded from a rheumatic diet? Why? STATE EXAMINATION QUESTIONS 107 4. What change is produced in bread by toasting? Give correct way to toast bread. 5. IIow do you make albumin water? 6. Give in detail a day’s diet for a diabetic patient. 7. What is the use of the “Pure Food Laws”? What is food adulteration ? 8. Mention one good nutritive enema. 9. Where does the absorption of food chiefly take place? 10. Give as fully as you can the difference between cow’s and human milk. June, 1916 1. Classify foods and give an example of each. 2. Describe a dinner for any convalescent patient (excepting diseases requiring special diet) and tell how you would prepare each article of food. 3. Tell briefly why a careful study of dietetics is essential to a successful nurse. 4. How would you prepare and serve beef juice? In what con- ditions is it specially indicated and why? 5. Why are green vegetables and fruits of value as foods? 6. Give symptoms of overfeeding. 7. Mention, a good nutritive enema and tell how you would pre- pare and give it. 8. How would you give a forced feeding? 9. Do you consider cow’s milk a liquid or solid food? Why? 10. Name the juices of the digestive tract and describe their action upon food. October, 1916 1. (a) Define food. (5) What constitutes a perfect food? (c) What do you consider the most immediate necessities of life? (eZ) Why is air classed as a food? 2. (a) Name the chief tissue building foods. (&) The chief heat and force producing foods. ( c ) Give example of each. 3. Define the terms — (a) Protein, (b) Albuminoids, (c) Gel- atinoids. ( d ) Proteid. (e) Extractives. (/) Dextrin, (g) Lac- tose. 4. What are the objects in cooking food? 5. (a) What parts of beef are best for stewing? (b) How would you select a good steak? ( c ) Tell how you would broil it. ( d ) Tell two points to be observed especially in roasting meat. 6. (a) What do you mean by pasteurization of milk? (b) Why is it practised? (c) Tell why milk is of special value as a food for an invalid. ( d ) Give three reasons why milk is not a perfect food for a heathy adult. 108 INTRODUCTION 7. {a) What general rules should be observed in feeding chil- dren? (b) Give the general principles which should guide you in feeding helpless patients. 8. ( a ) Write a bill of fare for the nurses’ table including eight articles of food. (&) Show how these articles contain all the im- portant food elements. 9. Tell how you would prepare (a) Albumin water, (b) Egg nog 1 , (c) Scrambled eggs. ( d ) Omelet. 10. What conditions do you consider essential to success in food serving? June, 1917 1. Classify foods and give an example of each. 2. Describe a dinner for any convalescent patient (excepting diseases requiring special diet) and tell how you would prepare each article of food. 3. Tell briefly why a careful study of dietetics is essential to a successful nurse. 4. How would you prepare and serve beef juice? In what con- ditions is it specially indicated and why? 5. Why are green vegetables and fruits of value as foods? 6. Give symptoms of overfeeding. 7. Mention a good nutritive enema and tell how you would prepare and give it. 8. How would you give a forced feeding? 9. Do you consider cow’s milk a liquid or solid food? Why? 10. Name the juices of the digestive tract and describe their action upon food. October, 1917 1. Define dietetics. 2. (a) What food contains all the elements necessary for the maintenance of life? (&) Mention three ways of serving same. 3. Mention principal foods you would use in the following dis- eased conditions: (a) anemia, (b) diabetes mellitus, (c) tubercu- losis and ( d ) chronic rheumatism. 4. Give general rules for cooking meats. 5. Mention foods rich in {a) iron, (b) calcium, and ( c ) phos- phorus. ( d ) What is the function of mineral matter in the body? 6. Define: digestion, absorption and metabolism. 7. State the length of time you would cook the following cereals: Oatmeal, cream of wheat, steamed rice and corn meal mush. 8. (a) Of what value is sugar as food? (6) Give three examples of food containing fat. 9. WTiat is modified milk? Certified milk? Pasteurized milk? 10. How do you make barley water? When is it used? STATE EXAMINATION QUESTIONS 109 June, 1918 1. Name the principal chemical elements contained in the hu- man body. 2. Classify the following foods: (a) beef. (6) lettuce, (c) but- ter, (d) potatoes, (e) eggs, (/) milk. 3. When is a salt-free diet ordered? What is ptomaine poison- ing? 4. Give four methods of preservation of food. 5. Name five diseases where special diet is necessary in overcom- ing the disease. 6. How would you serve soups? Discuss their dietetic value. 7. Give points in feeding helpless patients. 8. What are some of the more common causes of indigestion? 9. What useful function may be performed by the indigestible parts of vegetables? 10. What is included in (a) liquid diet, ( b ) soft diet, (c) light diet, ( d ) general diet? (e) Give two examples of first three. OREGON 1914 1. What is a calorie? 2. State the uses of food. 3. Give a list of tissue building foods. 4. Describe the proper care of milk from the time it is drawn until used. 5. Qive four points to be considered in preparation of invalid’s tray. 0. Give recipe for boiling two tablespoonfuls rice 7. Mention one good nutritive enema. 8. Outline a diet for a patient with pulmonary tuberculosis. 9. Name the heat and energy producing foods. 10. IIow would you sterilize milk? 1915 1. What foods would you give a child who needed more mineral matter ? 2. Why is a mixed diet advisable? 3. Give a good method of preparing beef juice. What cuts of beef are best to use for this purpose? 4. How would you cook a chicken for broth? For fricassee? 5. What diet would you give to a patient with scarlet fever? 6. Name the different classes of foodstuffs and give an example of each. 110 INTRODUCTION 7. What should be eliminated from the diet of a diabetic case? 8. What class of vegetables are rich in protein? 9. Why is the diet of a young child limited to certain foods? 10. What is meant by a calorie? January, 1916 1. How do you make albumin water? 2. Give classification of foods stating which are tissue forming and which are heat producing. 3. What is digestion? 4. At what age is a healthy child able to digest starches ? 5. Compare mother’s and cow’s milk. 6. What diet do cases of anemia require? 7. What value have green vegetables as food ? 8. What would you observe when buying meat as to — how long killed, color, odor, etc. ? 9. How do you test eggs for freshness? How would you care for butter to keep it free from contamination? 10. Give theory of cooking starches, and where and by what di- gested. August - September, 1916 1. In modification of cow’s milk for infants what would you do to reduce the proteid? 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? 6. Name three foods from which protein is obtained, three from which fats are obtained, three from which carbohydrates are ob- tained. 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 recipe for making barley water. June, July, 1917 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? STATE EXAMINATION QUESTIONS 111 4. Wliat value lias 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 pa- tient. 10. Outline a diet for one day excluding starch as far as possible. PENNSYLVANIA Allentown May, 1916 1. What are the two classes of soups? How do you prepare each? What are particular points to be remembered in the preparation? 2. What are the essentials of a milk formula? How do you care for bottles and nipples? 3. Describe in detail how you would prepare a dish of boiled rice for a patient and give the reasons for the different steps. 1917 1. State the different foods that are included in semi-liquid diet. 2. What is the effect of long cooking on starches? Why? Philadelphia March - November, 1915 1. Name five causes that would render meat unfit for food. 2. What do you understand by modified milk? By top milk and how is this obtained? What do you understand by pasteurized? 3. How would you prevent the contamination of milk? How should suspicious water be treated? 4. What are the six uses of water when it is taken internally? 5. Name the different classes of food that a healthy person should eat. Give an example of each. 6. Why is food essential to the requirements of the body? What is meant by a “calorie”? 7. What foods would you give a constipated baby six months old? 8. Give a day’s diet (three meals) for a house patient on full diet. 112 INTRODUCTION 9. Give a day’s menu (three meals) for a chronic diabetic pa- tient. 10. How would you modify milk? How would you prepare a “ soft diet” breakfast? 11. Give in detail the care necessary to prepare milk in hot weather. 12. What foods may be given to a patient with chronic nephritis? 13. What is the value of an egg as a food? What is the most di- gestible preparation of one? 14. What are the boiling and freezing points of both Fahrenheit and Centigrade? 15. What are the uses of cereals? What are the three classes? How is each made palatable? 16. Give a full day’s menu for a convalescing typhoid patient whose temperature has been normal for four days. 17. What are the differences between the mother’s milk and cow’s milk? 18. Name the different classes of foods and give examples of each. 19. Give a full day’s menu for a patient on a typical light diet. 20. Name the different classes of foods and give an example of each. What foods produce the most heat? What the most energy? 21. Give the details of feeding, (a) a fever patient, (5) a con- valescent, (c) an unconscious patient. 22. What is the composition of milk? Which of its parts is most difficult to digest? 23. How are foods classified? Give examples of each class. 24. What is ptomaine poisoning? In what foods is it most likely to be found ? How may you avoid it ? • 25. What do you understand by modified milk? By top milk? And how is this obtained? What do you understand by pasteurized milk ? 26. Why are fruit juices useful? How do you serve them? Give the method of preparing two kinds of drinks incorporating them. 27. What foods must be avoided by a gouty person? Give a full day’s menu for such a case. 28. Give three dinner menus for a patient with chronic rheuma- tism. 29. State why albuminous drinks are used? Give the preparation of two in common use. 30. Tell what you know of the principal two processes involved in digestion. 31. What are the uses of cereals? What are three classes of them? How is each made palatable? 32. What constitutes sufficient nourishment for a patient ? STATE EXAMINATION QUESTIONS 113 33. What value has fish as a food? When is it not desirable? Tell how you make it most palatable. 34. What may a heavy starchy diet produce in a young child? How is this averted? 35. Give a day’s feedings for a patient with gastric-ulcer, where all food is given per rectum. 36. What value have fresh vegetables in a dietary? Which are easy to digest? 37. Describe the best method of preparing meat for an invalid. 38. How do you arrange and serve a full diet tray? 39. What is the value of beverages made from fruit juices? 40. Give, if you can, the definition of milk as recognized by the U. S. Department of Agriculture. 41. Of what use is sugar in the body? How is it taken in? 42. How much fluid should be taken daily by a healthy adult? When should it be taken? 43. How do you keep eggs? What should an egg be? How do you test it? 44. What are the relative effects upon meat of stewing, broiling,, roasting and frying? Which is the most economical method? Why? 45. What four processes make food of use to the body? In what regions are these carried on? 46. What foods may be given to a patient with chronic nephritis? 47. Outline a full day’s diet (24 hours) for a patient who is only" allowed liquid foods. 48. Name all the ways by which the nurse may introduce nourish- ment into her patient’s body. What precautions are always to be observed ? 49. Give two ways of pasteurizing milk. How is milk peptonized? How is it modified? How is it sterilized? 50. Describe in detail liow you would prepare a milk formula for a healthy child three months old. 51. Name some important degrees in, the scale of Fahrenheit. Change two of these 1 to the scale of Centigrade, giving your method. 52. Give two ways of pasteurizing milk. How is milk peptonized?’ How is it modified? How is it sterilized? 53. What part of an egg is difficult to digest? When is this most indigestible? How may this be adapted to a delicate stomach? 54. What are the essentials of & milk formula? How do you care for bottles and nipples? 55. How is heat employed in the treatment of milk? 56. Name some important degrees in the scale of Fahrenheit. Change two of these to the scale of Centigrade, giving your method. 57. Describe the mechanical nrocess of digestion. 114 INTRODUCTION 58. Why are albuminized drinks valuable? Give the preparation of three of them. 59. To what class of foods do eggs belong? Describe three ways of preparing them for the sick* 60. Describe the process of digestion, including all the factors that influence it. 61. Give a day’s menu (three meals) for a rheumatic patient. 62. How may the digestibility of starches be increased? Describe the steps and give the reason for each. 63. What is meant by metabolism? How is it accomplished? 64. For what classes of people is milk a perfect article of food? For whom is it undesirable? 65. What four processes make food of use to the body? 66. Name some acid drinks. Tell why they are useful. Give the preparation of three of them. March - June, 1916 1. Give a day’s feeding for a patient with gastric ulcer, where all food is given per rectum. 2. State why albuminous drinks are used. Give the preparation of two in common use. 3. What class of foods must be restricted in nephritis? 4. What diseases in children may result from, (a) improperly balanced diet; (5) insufficient food; (c) overfeeding? 5. What are ptomaines? How are they developed? What is their danger? 6. What foods must be avoided by a gouty person? Give a full day’s menu for such a case. 7. What chemicals are often used to preserve foods? Name four. Of these which two are harmless? 8. What constitutes sufficient nourishment for a patient? 9. How do you arrange and serve a full diet tray ? 10. What is the relative value of chocolate and cocoa to other beverages? Why may they be undersirable ? What points must be observed in the preparation of them? 11. What are the principal six processes known as cooking? What does each accomplish? 12. Why is barley water used? What is the best method of pre- paring it? 13. What articles of diet should be avoided by a patient with chronic gastritis? 14. What mineral salts are necessary to the growth and repair of the body? 15. What food value have oysters? 16. What foods should be avoided by a patient with diarrhea? / STATE EXAMINATION QUESTIONS 115 17. Outline a full day’s diet for a patient with dropsy due to cardiac disease. 18. If meats are prohibited what foods may be substituted for them? 19. What would you include under the terms hygiene and sani- tation? Why should a nurse understand them ? 20. What points would you observe in caring for the mouth of a patient ? 21. How do you cook and serve green string beans? 22. Give an entire day’s menu for a diabetic patient. 23. Give three dinner menus for a patient with diabetes mellitus. 24. How do you prepare green vegetables for a convalescent? 25. How do you prepare artificial buttermilk? What is its special food value? 26. What is meant by green vegetables? Why are they import- ant articles of diet? 27. What is the method of preparing whey for an invalid? In what cases is it used? 28. If meats are prohibited what foods may be substituted for them? 29. What nursing care would you give a case of acute rheumatic fever, including the care of the person, room and diet? 30. What green vegetables are most easily digested? How should they be prepared? 31. What would you consider a well-balanced diet for a convalesc- ing pneumonia case? Give example of one day’s meals. 32. Tell what you can about nitrogen. May-December, # 1 9 1 7 1. What should be the diet for the first week after a major abdominal operation? 2. What is the value of albuminous drinks? State how you would prepare two. 3. Describe the best method of preparing meat for an invalid. 4. How would you prevent the contamination of milk? How should suspicious water be treated? 5. What do you understand by modified milk; by top milk, and how is this obtained? What do you understand by pasteurized milk? 6. Of what should the diet in pregnancy consist? Why? 7. Give two ways of Pasteurizing milk. How is milk pepton- ized? How is it modified? How is it sterilized? 8. Tell what you know of the two processes involved in digestion. 9. What part of an egg is difficult to digest? When is this most indigestible? How may this be adapted to a delicate stomach? 116 INTRODUCTION 10. What is meant by a “ salt free diet”? What articles of food may be included in it? 11. What are the sources of the water supply in the country and small towns? Of these which is the purest? Give the reason for this. 12. Name three protein foods and tell how they should be pre- pared for use. 13. What part of a loaf of bread is the most digestible? Give the reasons why. 14. In what ways may milk be adulterated? Of these which one is most injurious to the consumer? 15. Name five important foods of animal origin. Which of these is the most digestible? 16. Where is digestion of the carbohydrates accomplished? What digestive fluids aid in this? 17. What are nitrogenous foods? In what cases are they pro- hibited? 18. Name three different foods from which carbohydrates are obtained; three which furnish protein; three which yield fats. 19. What is the difference between the Fahrenheit arid Centigrade scales ? Change Fahrenheit to Centigrade. 20. What vegetables supply the same nutritive values as meats? 21. How is milk pasteurized? For what purpose is this done? At what temperature should it be kept ? 22. What is the function of proteins? Carbohydrates ? Fats? 23. What important changes should be made in the diet of a pa- tient suffering with diabetes mellitus? 24. Explain why fruits and green vegetables are essential to health. * 25. What is the object of the digestion of food? 26. To what classes do the following foods belong: (a) beef, ( b ) potatoes, (c) butter; (d) sugar; (e) nuts? 27. Define: — (a) absorption; (b) assimilation; (c) nutrition; ( d ) secretion; ( e ) excretion. 28. What is a calorie? Under ordinary circumstances how many would be needed to sustain the life of an adult for twenty-four Fours ? Pittsburgh June - October, 1915 1. What foods must be avoided by a gouty person? Give a full day’s menu for such a case. 2. Give three dinner menus for a patient with chronic rheuma- tism. STATU EXAMINATION QUESTIONS 117 3. State why albuminous drinks are used. Give the preparation of two in common use. 4. What are the uses of cereals? What are three classes of them? How is each made palatable? 5. What value has fish as a food? When is it not desirable? Tell how you make it most palatable. 6. Give a day’s feedings for a patient with gastric-ulcer, where all food is given per rectum. 7. What value have fresh vegetables in a dietary? Which are easy to digest? 8. Describe the best method of preparing meat for an invalid. 9. How is heat employed in the treatment of milk? 10. Why are albuminized drinks valuable? Give the prepara- tion of three of them. 11. Describe the mechanical process of digestion. 12. Give a day’s menu (three meals) for a rheumatic patient. 13. What is meant by metabolism? How is it accomplished? 14. How may the digestibility of starches be increased? Describe the steps and give the reason for each. 15. Tell how you would prepare the following: mutton broth — wine whey — plain custard. 16. To what class of foods do eggs belong? Describe three ways of preparing them for the sick. 17. Describe the process of digestion, including all the factors that influence it. 18. Describe in detail how you would prepare a milk formula for a healthy child three months old. June - November, 1916 1. What may make breast feeding difficult? 2. Why are chocolate and cocoa valuable as beverages? Why may they become undesirable? What points must be observed in the proper preparation of them? 3. What are the relative effects on meat of stewing, broiling,, roasting, frying? Which is the most economical method? Why? 4. Give, if you can, the definition of milk as recognized by the U. S. Department of Agriculture. 5. What are the principal six processes known as cooking? What does each accomplish ? 6. What is 100° C.? What is the scale more commonly used? How do you change one to the other? 7. Describe the chemical process of digestion. 8. How do you prepare and keep beef juice? What may be used as a substitute for it? 9. What foods should be avoided by a patient with diarrhea? 118 INTRODUCTION 10. Give tlie various methods of preparing meat broths, beginning with the purchase of the meat. 11. Give in detail the preparation of three green vegetables for a convalescent’s tray. 12. Outline a full day’s diet for a normal child of five years. 13. Of what use is sugar in the body? How is it taken in? 14. What are the two classes of soups? How do you prepare each? What points are particularly to be remembered in their preparation ? 15. What is the specific gravity of normal milk? Of skim milk? How would you sterilize milk? 16. What are the sources of milk contamination? 17. Name some acid drinks. Tell why they are useful. Give the preparation of three of them. 18. Give two ways of pasteurizing milk. How is milk peptonized? How is it modified? How is it sterilized? 19. Describe in detail how you would prepare a dish of boiled rice for a patient and give the reasons for the different steps. 20. What parasitic and infectious diseases may be spread by eat- ing uncooked vegetables? 1917 1. Mention three essential points in the care of milk and state the reason for each. 2. State how you would prepare a breakfast of lamb chop, fruit, cereal, toast and coffee. 3. Name four foodstuffs containing a large amount of starch. What renders starchy foods digestible? 4. Give the percentage of the chief food principles present in cow’s milk. 5. Name four foodstuffs containing a large proportion of pro- tein. What is the function of proteids as a food? 6. Describe three ways in which stale bread may be utilized in a hospital or home. 7. What is the average capacity of an infant’s stomach at birth? How much and how often should food be administered and the reasons for the same? 8. When taking care of a typhoid patient, state what precau- tions you would take before preparing food. 9. Name four foodstuffs containing a large amount of fat. What is the function of fats as a food? 10. What are (a) the advantages of predigested foods; (6) dis- advantages? 11. Name two of each of the following: — tissue-building foods; heat-producing foods; energy -producing foods. STATE EXAMINATION QUESTIONS 119 12. Wliat is the normal capacity of an infant’s stomach at birth? How often should food be administered and in what quantity? 13. In wliat three ways may foods be preserved for future use? 14. What foods other than meats contain proteins ? 15. What part of a loaf of bread is the most digestible? Give the reason for this. 16. What important dietetic changes should be made for a patient suffering with diabetes mellitus? Give the reasons. 17. What do you understand by metabolism? Warren June-October, 1917 1. What is a calorie? What is the average number of calories required daily by a healthy working adult? 2. What are the principal proteins? What is their value as food? 3. What elements of nutrition are supplied by the green vegeta- bles? 4. What is accomplished by cooking food? Name five methods of cooking. 5. What part in digestion is accomplished by the gastric juice? 6. What are the usual sources of the water supply in the coun- try? How may it be contaminated? Wilkes-Barre October, 1915 1. Name all the ways by which the nurse may introduce nour- ishment into her patient’s body. What precautions are always to be observed? 2. Give two ways of pasteurizing mik. How is milk pepton- ized? How is it modified? How is it sterilized? July - December, 1916 1. What » is the value of an egg as a food? What is the most digestible preparation of one? 2. Why is barley water used? What is the best method of pre- paring it? 3. What diseases in children may result from, (a) improperly- balanced diet, (6) insufficient food, (c) over-feeding? 4. What articles of diet should be avoided by a patient with chronic gastritis? 5. How are food stuffs classified? Name the principal foods in each class. 6. State in detail the nursing care that should be given to a case of diabetes, including feeding. 120 INTRODUCTION 1917 1. What is meant by the pasteurization of milk? What by pep- tonizing? What by modified milk? What by sterilized milk? Give one method for each of these processes. 2. Name two of each of the following: ( a ) tissue building foods, (&) heat producing foods, (