Teacher's dietetic guide : containing state board requirements in dietetics and state board examination questions

              Teacher's Dietetic Guide
To accom~ny
PATTEE'S
PRACTICAL DIETETICS
Gi'tlm p-atis witlz taclr tlfJ1
lj Patttt' s Practical Dittttics.
Not Sold Separately
A. F. PATTEE Publisher
MouNT VERNON, NEW YoRK
Printed in U. S. A..
1921
SPeCIAL COLLeCTIONS & RARB 800XS
WALTER CLINTON jACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
V"'
Teacher's Dietetic Guide
CONTAINING
STATE BOARD REQUIREMENTS IN
DIETETICS
AND
STATE BOARD EXAMINATION
QUESTIONS
Given Gratis with each copy
of Portee's Practical Dietetics.
Not sold separately
A. F. PATTEE, PUBLISHER
Mount Vernon, N.Y.
1923
A.ll rights reserved
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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 "TEACIIE!l'S
DIETETIC GUIDE" containing the Dietetic Standard Cur­riculum
for Schools of ur ing prepared by the NATIONAL
LEAGUE OF NURSING EDUCATION and the AMERI­CAN
DIETETIC ASSOCIATION.
"Teacher's Dietetic Guide" also outlines the dietetic re­quirements
of the various STATE BOARDS of EXAMIN­ERS
of NURSES together with their State Examination
questions.
The arrangement of Pattee's "PRACTICAL DIETET­ICS"
has been made to correspond with and meet these
requirements, o that the Look can be readily used in con­nection
with these outlines.
These outlines arranged by the above authorities will prove
of valuable a sistance to the Superintendent and Dietitian
in arranging the course o£ 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 Prac­tical
Dietetic (14th Ed.) i purchased notify the book­dealer
who filled your order and he will furnish a copy
gratis.
1
2 DIETETICS
COURSES OF STUDY IN DIETETICS ARRANGED BY VARIOUS
ASSOCIATIO S A D STATE BOARDS OF
EXAMINERS OF NURSES
NATIONAL LEAGUE OF NURSING EDUCATION
STANDARD CURRICULUM FOR SCHOOLS OF NURSING
PREPARED BY THE COMMITTEE OF EDUCATION
OF TilE
NATIO~AL LEAGUE 01' Xl"llSINO EDVCATION
1915-1918
"This book will be sent on receipt of $1.50. Address Miss I. M.
Stewart, Teachers College, Columbia University, . Y." Check should
be made out to The ational League of Nursing Education. (With
permission the following page~ 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 work. Cia s to
be conducted by a trained dietitian . Course to be given in
the first term of the Preparatory Year.
OBJECTS OF COURSE
l. To give pupils a goocl 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·
ea es to come later.)
OUTLINE OF CLASSES
I. (Class) Int1·oduction
Definition of food. Chemical composition of the body and
of food. Classification of foods, according to sources (ani­mal,
vegetable, and mineral) and according to chemical
NATIONAL LEAGUE REQUIREMENTS 3
composition (proteins, carbohydrates, fats, mineral salts and
water). Function of each of the e 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 procE>sses 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 tuffs (baking, boiling, broiling, frying,
etc.). Tiandling of utensils- measuring and weighing.
See Pattee's Practical Dietetics, page 83 to 88 ; 98 to 106.
III. (Class) Fuel l"alues in Foods
Ba is of measurement of fuel values. The body require­ment
in health according to variation of sex, age, weight,
activity, climate, etc. General variation in illness. llow to
compute the ca loric value of different kinds of foods.
See Pattee's Practical Dietetics, page 47 to 57.
(Laboratory) Practice in measuring out 100-calorie por­tions
of common carbohydrates, sugars, fats and proteins.
(Metric sy tern.)
See Pattee's Practical Dietetics, 101 to 104.
IV. ( Clas ) Building Materials in Foods
Ba is of measurement of protein in foods. The body re­quirement
of protein according to sex, age, weight, activity,
etc. Variations in illness. How to compute the protein con­tent
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) P1·eparation and S enJing 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 econ­omy.
Table and tray equipment for serving food- dishes,
linen, silver, decorations, etc. Principles of tray service.
The convale cent 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) B eve1·ages
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. (Cia s) Cereals, On1els and Stm·chy D1·inks
Compo itiou and food value of common cereal foods. Cook­cry
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) regetables
Composition and food value of common legumes, roots and
green VPgetables. Selection, preparation and cooking.
See Pattee's Practical Dietetics, page 229 to 238.
(Laboratory) Practice in preparation of potatoes, spin­ach,
beans, cauliflower, celery, etc.
IX. (Class) Fruits and Sugars
Compo ition, sources, kinds and food value of common
fruits and sugar s. , t•lection, 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 cook ing. Food value of nuts.
Vari tiPs of Ra lads and s11lnd dre Rings.
See Pattee's Practical Dietetics, page 11 to 14; 240 to 245.
(Laboratory) Practice in making fruit and vegetable
sa lads and salad dressings.
XI. ( lass) Protein Foods- Milk
l\lilk as a food. Its production and l1andling. Principles
obser\'ed in the cooking of milk. Combination of milk with
cer<'als and vegetables. Forms of serving raw milk. Prin­ciples
of pasteurization.
See Pattee's .Practical Dietetics, page 14 to 17 ; 165 to
191.
NATIONAL LEAGUE REQUIREMENTS 5
(Laboratory) Preparation of milk soups, milk gruels,
milk shakes, milk punclll's. Pasteurized milk.
XII. (Cia s) Special illil/c PTaducts
Source and food value of cream, butter, chee e, curds and
whey. Composition and preparation of milk powder, con·
densed milk, malted and peptonized mille Lactic acid prep·
arations.
See Pattee's Practical Dietetics, page 171 to 175.
(Laboratory) Preparation of junkO?t, cottage cheese,
whey, peptonized milk, kumyss and buttermilk.
XIII. ( Clas ) Eggs
Composition, food value and digestibility of eggs. Teets
for frO?shness. EITect of temp!'rature. Combinations of eggs
with milk, cerca ls, 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
watet·.
XIV and XV. (Class) Meats and Poultry
Composition, structure, food value and digestibility of
meats. DifTcrcnt cuts and organs u eel a food. TPsts for
freshness. Effects of temperature. l\Jethods for extraction
and retention of juices. General principles of carving meat
joints and fowl.
See Pattee's Practical Dietetics. page 109 to 139.
(Laboratory) P1·cparation of roast, broiled and stewed
meats, poultry broth, b ef juice and scraped beef. Carving.
XVI. (Class) Fish, AI ollusks and Cmstaceans
' Classes of fish goods, compo ition, food value and digesti·
bility. Tests for freshneRR. Special dangers of shcll fi h.
See Patttee's Practical Dietetics, page 140 to 156.
(Laboratory) Prcparation of baked, boiled and fried fish,
oysters and clam tews and broths, lobster.
XVII. (Class) Oelatines ancl Frozen Desserts
Composition, sourceR and food value of gelatine. EITect of
freezing on foods. Principles of frerzine- mixtureR.
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. (Cia s) Breads (Leavening Agents)
Composition, food value and digestibilitv of Yarious kinds
DIETETICS
of breads. T-eavening agents- such as yeasts, baking pow·
ders, etc., and their action.
See l"attee's :Practical Dietetics, page 209 to 223.
(Laboratory) Making bread and rolls, biscuits, spongfl
cake, gluten bread, etc. Toast and sandwiches.
XIX and XX. (Class) Hospital Diets
Cia ses of patients in ho pita] requiring specialized diet.
Modification of regular diet for children, adolescents and the
aged, also for ,chronics, convalescents, etc. Types of ho~pital
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, rep­resenting
balanced normal diet and various t?pes of special
hospital diets.
:METIIOD 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. Rc~ular diet kitchen experience would follow uch 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 impossihle, 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 require a great deal of individual instruction
and supervision in the diet kitchen, and there i danfrer of the
practi cal and theoretical side of the work not being so closely
connected up.
ILLUSTRATIVE MATERIAL AND EQUIPMENT
1. There is a great variety of illustrative material avail­able
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. l~ or di scussion of the
plan and equipment of such a laboratory, see Teachers College
Record, May, 1909
NATIONAL LEAGUE REQUIREMENTS 7
Diet in Disea e
TIME: 10 hours divided as follow : -Lectures or classes ~iven
by a phy ician, nur e or dietitian- 5 hours. Demonstra­tions
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 nu­trition
to the dietary treatment of the commoner diseases.
In each of the conditions mentioned below, general principles
of feeding are discus ed, diet lists examined, menus made
out, food values computed, and typical diets prepared and
served. The charting of diet is also emphasized and the
importance of proper records, especially in metabolism stud­ie
. Infant feeding is included under Diseases of Infants and
Children, p. 100.
OUTLINE OF CLASSES
I. Diet of diseases of the digestive system- gastritis, consti­pation,
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 cal­oric
feeding. Diet in convalescence.
See index, Pattee's Practical Dietetics.
III. Diet in anaemia, cardiac disorders, nervous and mental
condition , 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
TIME
DIETETICS
AMERICAN DIETETIC ASSOCIATION
1922
OUTLINE OF COURSE OF STurtY
PRELIMINARY COURSE
This course should be given during the preliminary period
of training. A minimum of sixty hour of lecture and labo­ratory
work is recommended; laboratory periods should be at
least two hours in length.
INSTRUCTOR
The cia s should be conducted by a di etitian who is a
graduate in household science from a r ecognized school.
PREPARATION OF CLASS
It is assumed that the students are of high school grade.
Exemption from the course should be granted to those stu­dents
considered by the superintendent of nurse and the
dietitian to have had the equi valent of the work given. An
examination should determin e such exemption, and all stu-
. dents should be r equired to take any work directly relating
to cookery for the sick which was not included in their
previous training.
LABOLIATORY EQ IP:MENT
A laboratory is essential, with facilities for individual
laboratory work. 'ot more than sixteen students can be
handled satisfactorily by one teacher in one laboratory sec­tion.
Illustrative material, such as charts, slides and ex­hibits
hould be supplied and freely used.
AIMS OF COURSE.
l. To give students a sound fundamental understanding
of the principles and method of cookery for well and sick
people.
2. To make them familiar with the nutritive values of
food and with the e sentials of well balanced dai ly meals
for well people and convalescents under varying conditions.
3. To help the students to appreciate thoroughly the eco­nomic
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 plann ing of well balanced, at­tractive
and @uitable menus, and a training in the efficient
preparation of these.
AM. DIETETIC AS;:)O. REQUIREMENTS 9
6. To demonstrate and maintain dainty and artistic serv­ice
of food.
l1ETIIODS OF TEACJ!l:XO.
1. Some instructors may \rish to separate the lectures
from the laboratory periods. If thi 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, i the combination of
lecture and demon tration by the instructor, followed by
laboratory practice, in,·e tigation and di cussion by the tu­dents
The students have thu a chance to directly connect,
under super\"ision, the general principles with their methods
in laboratory practice.
2. Instructors hould remember that their students are
nurses in training and not students specializing in home ec­onomics.
Only that material, therefore, which the nurse
will use during her training and in her profes ional work
later, should find a place in the course, and it should, of
course, be presented with a ,·iew to constantly holding her
actiYe interest. "Fanc·y cookery," as such, has no place in
this course. Dainty and cfl'eetiYe garnishes hould 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 le, sons should bring the students into
immediate touch with the actual work of food preparation
instead of being entirely devoted to the lcs interesting
phases of laboratory practice, such as a study of equipment
and fuels, and it is not de irable 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 a ll kinds of diet, anti it is considered wise
to base as many of the lessons as possible on the preparation
of an entire meal und the setting up of trays. Th is plan
gh·es the stutleuts practice in applying their knowledge of
food values to the planning of the day's diets and the in­structor
an opportunity to lwing to the attention of the
class concrete examples in diet aud the problems to be met
in planning attractive, palatable and well balanced menu .
Probl-ems representing uitable meals for persons under spe­cific
conditions, ~uch as meals for children of difl"erent al!es,
for adolescent , for adults aud the aged, should be worked
out by the class instead of asking them to cousider isolated
masses of facts conceming 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. Tn conducting classes the instructor should lay the
emphasis on the reason for following the various methods,
on ·'why" a 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 imlependenlly in this field. In all review work
que tions gi1·en to the class should renect tltis more desir­able
mct.hod of teacloing, and it is of the greatest importance
that the actual needs of the nurse in her later professoonal
work bhoulu be gi1·en the closest attention.
5. Standard or basic recipes should be u ed freely and the
students in~tructed in Yarying these as neces:.ary This
should give th em a knowledge of general principles and of
proportions in food combinations and eliminate the memor­izing
of recipes, a practice which cannot be cond,•mncd too
strongly. For example, using as a basis the standard recipe
for cream ·auce, 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. 'tudents should be trained in the critical judgment of
the finished dishes and of the meals prepared and en·ed.
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 custa1·d may be scored on
this basis:
Appearance . . . . . . . . . . . . . ... . . . ... .
Consistency . . .. . .. .. . . . ....... ... . .
Texture .... .. .. . . . . . . . .... .. . . .. . .
navor ... .. ...... ... . .. . .
ervice . . . . . . . . . .. . . . ........ .. . .
Immaculate service . . . . . . . . . . 1
Artistic arrangement . . . . . . . . . . 1
on1·cnience for pati ent 1
Menu . . .
uitability to patient·~ condition 2
Combination of food · . . . . . . . . . . 2
Palatability and digestibility of
food . . . . . . . . . . . . . . . 3
Possil.Jle
Score
1
2
4
3
3
7
Actual
Score
A.ill. DIETETIC ASSO. REQUIREMENTS 11
7. Class notes should not be voluminous. They may be
com·eniently arranged on cards, indexed for reference pur­poses,
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 work. The growing tendency, in medicine and
nur ing, 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. l\Iany of these nurses
will be working later with poorer families and will be ex­pected
to advi e them about the choice and the relative cost
of standard foods
10. The instructor should keep closely in touch with the
other preliminary courses mo, t directly related to the work
in dietetics, so tl1at he may know how to correlate her work
with these to the very be~t ad vantage. J nstructors should
also keep in touch with the late t 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 work 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 a re there­fore
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. uch an outline will be submitted later, follow­ing
the sugge~tions discussed above )
l. Re,·iew of the physiology of dige~tion, absorption, assimila­tion
and excretion.
See Pat tee's Practical Dietetics, page 28 to 46.
2. Classification of foods and food products under t~·pical 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 sutricient in growth·promoting
food . Study of grades of milk.
See Pattee's Practical Dietetics. page 165 to 174.
B. Cereals and cereat foods-Economica l source of protein,
but not well balanced in salts anti vitamincs; typical
starchy foods.
See Pattee's Practical Dietetics. page 195 to 199.
C. Vegetables and fruits-Varying greatly a sources of
energy, but rich in ,·itamines.
See Pattee's Practical Dietetics, page 229 to 233-245 to
247.
D. Typical protein foods and food products:
1. 21Ieat. fish and poultry-generally popular, but ex­pensive
as sour<es 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 vitamine ; val­ues
in dietary depends much on market condi­tion
.
See Pattee's Practical Dietetics, page 157 to 159.
3. Cheese-,·aluable as a meat substitute in concen­tratt>
d form
See Pattee's Practical Dietetics, page 171.
4. Kuts-ricb 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 value .
See Pattee's Practical Dietetics, page 47 to 55.
4. Composition and food Yalue of the different foods; specific
functions of
( l) Proteins
(2) Fats
(3) Carbohydrates
(4) ~alts
(5) Vitamines
(6) \Yater
See Pattee's Practical Dietetics, page 14-11--4-17-21
-19.
5. Factors in food requirements such as age, climate, activity,
•
A.M. DIETETIC ASSO. REQUIREMENTS 13
size, etc.; consideration of suitable diets for persons under
the e varying conditions.
See Pattee's Practical Dietetics, page 53 to 56.
6. Preparation of foods:
A. Selection, cook ing and serving of typical protein and
carbohydrate foods and of the fats and oi ls:
l. F1·uits and vegetables-Dried and fresh, greens and
legumes.
See Pattee's Practical Dietetics, page 247 to 251-233 to
239.
2. Oereals and cereal foods-Including gruels, break·
fast cerea ls, macaroni and rice. Comparison of
ready to erve 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 pasteur ization 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
pre para tiona.
See Pattee's Practical Dietetics, page 11-24,0.
B. Preparation of the typical food combinations:
l. Beverages--Including albumenized drinks, and milk
and egg drinks.
See Pattee's Practical Dietetics, page 297-305-315-
323.
2. 1'h ic~·ened liquids-The use of the prepared starches,
especially cornstarch and flour, in making cream
soups, purees, sauces and desserts; basic recipes for
tbese 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 utensib and equipment; brief study
of the sanitary aspects of commercial food distribution and
preservation.
See Pattee's Practical Dietetics, page 77 to 82.
B. 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 gen­eral
proc·edure in feeding the siek.
See Pattee's Practical Dietetics, page 340-329 to 339.
PRACTICAL WORK IN TilE DIET IOTCIIEX.
l. 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 tile sick. The student is
there to be taught and must not be thought of simply as a
means of getting the work dom•.
2. The duties of student nurses in the diet kitchen should
not involve any n<•edless repetition, and their sen·ices should
not be u ed for the routine of dishwashing and other clean­ing,
or for much preparatory work, suc·h as paring vege­tables,
washing greens, etc. ~Iaids should be employed for
this purpo e.
3. tudents should have some of their diet kitchen experi­ence
during their preparatory course or soon after, so that
they may apply at once the elementary principle and pro­cedures
outlined above This period should be for at least
TnrE
AM. DIETETIC ASSO. REQUIREMENTS 15
three or four weeks, • the time of each student being care­fully
organized so that she may have practice in the prep­aration
of all typical dishes included in above outline.
This hould prt?pare her to assist in the preparation and
serving of the simpler ward diets.
4 Later, when she has had more opportunity to tudy
different types of disease and to care for more complicated
cases, she will take up the preparation of special diets and
formulre for infant feed ings a · outlined in the more ad-vanced
course below. •
DIETO-THERAPY
Cot:RSE oF SrunY
A minimum of 20 hours is recommended, or 30 hours if
infant feeding is inclmled.
It is thought advisable that this course should be given as
soon as possible after the preliminary training and, if ar­rangements
can be made to have the students receive this
instruction during the tim<> 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 SJ?ecialist in this field.
AIMS OF COUllSE
l. 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 pre­scriptions
and to make attracth·e menus and palatable meals
from these.
3. To teach the students how patients may be led to UJJ­derstand
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 TEACJil:\G
As the s£udent 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 nr<" usually on pr actical 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 con­sidered,
trays, demonstrating suitable menus, should be pre­pared
and used as a basis for lectures and for discussions by
the students.
CONTENT OF COL~SE
I. Principles in the dietetic treatment of disease, with
special reference to di seases of metabolism, and other con­ditions
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) l~ at low diet ... . . ...... .. .. . .. . ... . .. . . .. .. .
(c) Protein low diet . . . . .. ... .. .. ..... ... ... .. . .
(d) Pur in 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' formulre­technique
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 I:" WARDS A:XD DIET KITCHEN
I. 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
All!. NURSES AS 0. REQUIREMENTS 17
under supervision the diets for the special cases, and follow
closely the eJTects which are produced by the trentment.
2. In the same way, her service in the milk room should,
if at all po8sible, be a part of her service in the children's
wards, so that she may know the condition of the bahies
and watch from day to day the results of the formulro they
arc getting.
3. As an instructor of nurse , the dietitian or her assist­ants
should, through visits to the ward::, kerp closely in
touch with the diet work of the student nurS<>s th re. In
the larger ho pita 18, where the dietitian has charge of the
admini tration of the dietary work throughout the entire hos·
pita!, she shou ld, of course, ha,·e adequate assistance for
the super\"i::ion of the work of the diet kitchen ancl for the
training of student nur es. Here also the pupil dietitians
shou ld get their training in supervising pecial diet work.
POST·ORADUATE \YORK
Special problems of food and nutrition in public health
work and in institutional administration shou ld be consid­ered
as JlO$t-grnduate study. The social servi e dietitian is
best qualified to gi,•e instructions in the former, and the
administrative dietitian in the latter. 'urses who wish to
specialize in metabolic work should also plan to take post­graduate
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 TEACTII:'<O Ai"'D ILLUSTRATIVE MATERIAL
As in preceding cour o
AMERICAN NURSES' ASSOCIATION
STANDAilD l\fiNIMUM REQ IREMENTS IN DiETETICS
FOR
.AccREDITED ScnooLs OF Nunsrno
As appro-r;ed by the Board of Di1·ectors of the Ame1·icam N1t1·ses' As­sociation,
May 9, 1919, at Cleveland, Ohio.
EuUCATIONAL REQUrn'EMENTS FOR ENTRANCE
TO SCHOOLS FOR 'URSL"'O
After January 1st, 1919, to January 1st, 1921- evidence of a
successful completion of one year of high school work.
After January lst, 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 rec­ommended
to students contemplating the study oi 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.
ARRANGElfENT OF COURSE IN DIETETICS
FIRST YEAR
First Half. Hospital housckeuping ; Tray-service. Use of metric
system.
SEO~D 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) dem­onstrations
and laboratory work in hospital diet laboratory by spe­cial
instructor or hospital dietitian; charting and observat.ion 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.
P1·actical lVorl.; 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 dieteti cs, or a competent supervisor. This service
should come, preferably, during the second year.
ALABAMA STATE BOARD REQUIREMENTS
(n~quire ments the same as for the American Nurses Association
note page 17.)
STATE BOARD REQUIREMENTS 1 !)
ARKANSAS STATE BOARD REQUIREMENTS
Arkan~as Hospital Training School haYe adopted the Standard
C'u1 ricu lum for School of :Xursing as recommended by the National
League _of 1\ursing Education. For outline note page 2 of this
book.
CALIFORNIA STATE BOARD REQUIREMENTS
FIRST YEAR
Dietetics: The general function of food. Amount of food. Con­sideration
of age, sex, occupation, exercise, climate, etc., as guide
to amount required. Dangers of excessive amount , of insufficient
food, unbalanced diets.
Food habits; regular eat ing, proper rna tication, intervals between
meals. Dangers of irregular eating; constipation, indigestion,
chron ic 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 fi I ters.
l;se 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.
Nut rit ion and Cooking
16 Hours
l. INTRODUCTION. Principles of nutrition . Building and repair
of tissues. Processes concernl'd in growth, maintenancl' and repair
of the body. Principles of the chemistry of foods. Their . ource
and nature. Physiological chemistry; digestion, absorption. meta­boli
m. Dietetics; nutriti ,·e value of foods, food requirements in
normal and abnormal cond itions.
2. Fooos. Classification of foodstuffs Inorganic food material.
Composition and examples of proteins, fats. carbohydrates. Ori<>in
of organic food substances and manufacture in plants Character­istics
and uses in the body of the different organic foodstuffs in­cluding
organic acid , vitamines and condiments Action of fer­ments-
on foods. Explanation of source, function, etc., of enzymes,
zymogens, secretions, internal secretions. Nature of hydrolysis, de­hydration,
oxidation.
3. DIGE TIOX- AusORPTIOX- ~IETABOLJSM. Changes occurring
during dige tion of Yarious foodstuffs. Organs concerned. Condi­tions
influencing dige tion.
20 CALIFORNIA
Changes occurring during absorption.
Nature of metabolism.
4. FooD VALUES AND FOOD REQU111E:IlE~TS. The fuel value of
food. The calorie; definition and method of estimating caloric
values.
Conditions influencing food r equirements.
Food ha bits. Dieta ry standards.
The "balanced" di et; the "unbalanced" diet. •
5. SELECTIO"' AND CARE OF FooDs. Classes of meats; various
cuts; relative nutriti,·e value; appeara nce of good meat.
F i h ; varieties, appearance, frc !mess.
Selection of vegetable . fruit. etc.
The preservation of food Physical and chemical changes that
occur in decomposition of food. Danger of contamination from bac­teria
and insects. Methods to prevent contamination.
Recognition of contaminated food.
Care of ice box, cooling closet, etc.
Common forms of food adult.eration.
lJ. PREPARATlOX OF FooDs. Chemistry of cooking. Action of heat
on various classc of proteins, starches, fats. Degrees of heat re­quired.
Changes caused by cook ing.
Iethods of cook ing, as roasting, broiling, boiling, stewing, etc.
'Gse of t he double boiler, paper covers, fireless cooker.
!. ~f'E'I'TIODS OF DIET KITCHE~ PROCEDt:RE Dish-washing, care of
table , drawers, equipment, linen. etc.; care of ston•, mdhod of light­ing-,
care of oven, Pte.; table of abbreviations, measures, quantities.
II. PROTEI~ FooDs. .ll illc. Outline of composition.
Demonstration of Pxtraction of casPin, a in cottage cheese; ex­traction
of a lbumin as in whey, junket.
Discussion on production of butter and buttermilk.
D Pmo n ~t ration of artificially prepared buttermilk, kumys , pep­toni7cd
milk.
Demonstration of the effect of heat on milk, the preparation of
heated milk, boiled milk. Serving.
Er;r;s. Composition and nutritive value.
Method of preparation , "Soft cooked," " hard cooked," poached,
baked, omelet. 1\ll-thod of serving.
In combination with milk, as baked custard, soft custard, sonffie,
coddled.
Method of sen-ing
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. en-ing.
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, gela­tine
preparations.
Demonstration in preparation of wine jelly, orange jelly and
other attracthc desse1·ts as time and facilities will permit.
Fish. on~tituents, nutritive valut>, digestibility.
Various kinds . uitable for the sick.
Method of preparing for cooking, principles of cooking and serv­ing.
Demonstration in method of broiling, baking and boiling, prepar­ing
a simple fish sauce.
Shellfi b, as oysters and clams. Constituents and nutritive value,
d igestibility, when in Sl'ason.
Demonstration in serving raw oysters; cooked oysters, as pan
roast, broiled, creamed, oyster soup, oyster broth.
Demonstration in making clam broth, clam soup.
III CARBOHYDRATE FOODS. Examples of foods composed largely
of starch and sugar.
Demonstrate the cooking of starch in boiling and baking ; swell­ing
and bursting of starch granules; influence of cooking on diges­tibility
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 re­quired,
serving.
Principles of bread-making and practical methods.
Demonstration in various flours, as wht>Rt, whole wheat, gluten,
bran. 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 Fooos. Classification. Carbohydrate content;
protein con tent; extractives.
Legumes; roots and tu hers; green vegetables; fungi, lichens.
Examples and discussion of each classification.
Illustrate by table showing composition of the most commonly
22 CALIFORNIA
used vegetables, emphasizing tho e 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 method of cooking potatoes.
Demonstrate combination of white sauce and vegetable puree.
V. FRUITS. Dietary value, nutritive constituents, mineral ele-ments.
Importance in chi ldren'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 sened 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 co:n-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.
e of common salt in cooking.
VIII. BEI'ERAGES. TVate1· foundation. Tea, coffee, postum.
Di cuss source, active principles, preparation for commerce, stimu-lating
value. Demonstration in preparation and serving of each.
Mtlk foundation . Cocoa, chocolate, malted milk, etc.
Discuss source of cocoa, composition and nutritive value.
Demonstration in method of making and serving.
Albt~minous. 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 sta1·chy beverages. Oatmeal water, rice water,
barley water. Gruels: flour, oatmeal, barley, arrowroot, and other
varieties.
Demonstration in method of pr!'paration and serving.
:i\fethod of preparation and serving.
IX. CLASSIFICATIO:-> OF DIETS. Consideration of different classi-fications.
Articles of food and quantities in each classification.
Regular or house diet.
Soft diet.
Liquid diet.
Strictly milk diet.
STATE BOARD REQUIREMENTS 23
X. Fooo SERVICE. Es entia! points in serving the sick. Influ­ence
of proper service on digest ion and appetite.
Preparation of tray, proper arrangement of dishes and silver.
The sen ·ice of hot and co ld foods, method of keepi ng foods hot.
Personal appearance of nurse in regard to cleanline s of linen, hands,
manner of carrying tray.
Preparation of patient for the meal; position, wa hing face and
hands, position of t ray, usc of bed tray, bedside table and other
appliances for comfortable eating.
Preparation of food; cutting the meat, opening eggs, pouring tea
and co!Tce, 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 erving, as tasting in pre ence of pa­tient,
blowing on hot liquid food and other faults of service observed
by instructor.
Removal of tray, disposal of waste.
Method of t eaching. By lecture, recitation, demonstration and
practical work by each student.
The lectures may be given in the class r oom or in the school diet­kitchen.
Illustrath·e material should consist of charts, food tables,
gross and microscopic food articles.
Notes must be taken, n>written 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 fir t by the instructor, followed by the practical
work of each student and credits given on the character and results
of the work.
In school 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 FUNCTIO:<"S. Review of function of various foods in nu­trition
of the body.
Caloric value of primal food constituents.
Caloric needs under varying conditions, as age, occupation, cli­mate,
etc.
2. DIET FOR CHILDREN AT DIFFERENT AGES. Consideration of the
feeding of children from the second to sixth year, with special refer­ence
to weight, appetite, e..'l::ercise, 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. DTET FOR SICK CHILDREN. The feeding in derangement of diges-tion;
in malnutrition, marasmus, corbutus, rickets.
Arrangement of menu from articles prescribed.
Method of preparation, erving and feeding.
4. FOOD REQUIRE~lE:-ITS IN VARIOUS DISEASES. Acute febrile con­ditions,
acute surgical, constitutional diseases, in convalescing condi­tions,
etc.
Diseases in which diet is an essential factor. Reasons for the diet
in each case.
5. DJETS AS PRESCRIBED. Typhoid diets. Fluid, modified milk,
soft, con\"alescing.
Transition from convalescing to full diet.
Articles of food comprising these diets. Arrangement of diet lists
and menus.
(a) Diabetic Diet.
The object of dietetic treatment in diabetes.
Classification of diet as strict, modified, mild. Articles of
food usually allowed. Articles prohibited.
(b) Gastric Diets.
Consideration of the various diets coming under this class.
Articles of food comprising each.
Gastric te t meals. Intestinal test diet. Diet lists and
menus.
(c) rephritic Diet.
Articles of food used in restricted and modified diet. Con·
sideration of the diet in acute and chronic conditions.
(d) Anticonstipation Dil't.
Reasons for special diet and class of food required.
(e) Obesity Diet.
aloric needs in individual cases.
Class of foods restricted. Arrangement of menus.
(f) alt-free Diet.
(g) Purin-free Diet.
(h) Weighed Diet.
Consideration of constituents of each diet. Method of cal­culation
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, weigh­ing
and measuring, the calculation of food requirements, etc. Prac­tice
sheuld 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 thor­ough
comprehension of the value of diet in disease, this course
has been arranged to follow the cour es 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
presentirg the subject, instructors should avoid confusing the student.
or exacting memorization of nonessential points.
THIRD YEAR
Infant Feeding. 10 Hours.
1. UTRITION IN !~FANCY.- Importance in growth and normal de­velopment
of the infant.
Physiological laws regarding growth and development. Conse­quences
of disregard of laws.
Food con tituents. pccial functions of protein, fat, carbohydrates,
mineral alta and water in the growth ot the infant.
Ability of infant to assimilate, digestive powers, capacity of
stomach.
Caloric value of protein, carbohydrate, fat.
2. l\IODE or NuTRlTIOX.- lJmnan milk. Physical characteristics,
compo ition. Conditions affecting composition.
Cow's mille. Essentials of good cow· milk.
l\Iicroorganisms in milk. Conditions influencing number of bacteria
in milk. Bac-teriological standard of milk.
Pathogenic bacteria and spread of di ea e through milk. Rules for
general handling of milk.
Composition of cow's mill-::. Points of difference between cow's and
human milk.
3. TERILTZATIOX OF l\IILK.-1\Iethod and degree Of heat.
Effect of terilization; ad,•antage , disad,-antages.
Pasteurization; method and degree of heat.
•' Pasteurizing apparatus u ed commercially.
Pasteurizing apparatus for home use.
4. l\fETllOD OF FEEDING.- (a) Breast feeding.
Importance to infant; intervals of feeding; regularity in nursing;
length of nursing.
\Veighing baby at stated inten-als; observation of si.ools; over­feeding;
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 weaning from bottle.
Number of meals, extra articles of diet.
6. DIET FROM 18 l\IONTIIS TO 2 YEARS. Approximate food values.
Caloric requirements. Articles of diet allowable.
Number of meals each day.
7. PREPARATION OF FOllW.: LAS.
Utensils Required.
(a) One dozen bottles (round (f) l<unnel
short neck) (g) Bottle brush
(b) Nipples (seam less, revers- (h) DoulJie boiler
ible) glass for solution (i) Cotton or corks
of boric acid or borax (j) Rack for bottles
(c) Chapin dipper (k) Special receptacle for boil·
(d) Glass graduate 16 oz. ing botUes
(e) Two pitchers
Ing1·edients Required.
(a) Certified milk (d) Gruels (cold)
(b) Sugars: Barley
(c) Water- cold, boiled Milk sugar
Oatmeal Dextro maltose
Flour Cane sugar
Cornstarch (e) Condensed milk
Arrowroot (f) Proprietary foods
STATE BOARD REQUIREMENTS 27
8. l\1:ETTTOO OF TECH:\"IQUE A ' 0 PROCEDURE FOR FORMULAS. Tech­nique
of Procedu1·e.
(a) Care of bottles. Rinse after u e; fill with water. Boil be·
fore filling wiih formula.
(b) Care of nipples. Turn and rinse after use. Put in boric
acid solut ion. Boil once a day.
(c) Scald pitchers, funne ls, measuring glass before preparing
formula.
(d) Clean hands. Clean apron. Clean table.
(e) Care of milk in home. Keep cool, in cold water or refrig­erator.
Procedure.
(a) '~'hole milk. Pour out quart bottle of milk into pitcher and
mix thoroughly.
(b) Top mi lie 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 IJ ounces equals one-half per cent fat.
(d) Sugar solution.
1 dipper equals % ounce by weight.
1 dipper equals one tablespoon rounded.
2 dippers io 20 ounces formula equals 5 per cent solution of sugar.
(l ounce in 20 ounces of fluid.)
(e) Gruels.
( 1) \Yeak. One dessert spoon of flour (barley, etc.) to a pint
of water. Cook 35 minutes in a double boiler.
(2) i\Iedium. One tablespoon of flour to a pint of water.
( 3) Strong. Two tablespoons flour to a pint of water. (Barley
jelly.)
(f) Filling bottles.
After mixing formula (all ing1·edients 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.
Demonstrations.
In care of milk, bottle , nipples, uten ils, ice box, sterilizers, etc.
Demonstration of the properties of whole milk, top milk, skimmed
milk, illustrating percentage of fat in each.
28 COLORADO. FLORIDA
Preparation of diluents as barley water, lime water, gruels, but.
termilk, whey, etc.
Bt>ef preparations; cerea ls, cereal jellies.
l\1ETliOD OF TEACllJNG. This cou rse may be given by the inst.-uctor
of nurses, the dietitian or a nonresident instructor fully qua lified
to teach this particular and important subject. '
The instruction shoul d include lectures with notes, r equired read­ing
and short papers on infant feeding contributed by each member
of the class.
COLORADO STATE BOARD REQUIREMENTS
(Requirements are the same as for t he American Nurses' Associa­tion;
Standard l\linimum Requirements in Dietetics for Accredited
Schools of Nursing.) For outline note page 17 of this book.
CONNECTICUT STATE BOARD REQUIREMENTS
(Requ~rements are the same as for the American Nurse's Associa­tion;
tandard Minimum Requirements in Dietetics for Accredited
Schools of 1 ursing.) For outline note page 17 of this book.
DELAWARE STATE BOARD REQUIREMENTS
Delaware Ho pita! Training Schools have adopted the Standard
Curriculum for Schools of rur&ing as recommended by the Na­tional
League of Nursing Education. For outline note page 2 of
this book.
DISTRICT OF COLUMBIA STATE BOARD REQUIREMENTS
SECO:\'D YEAR
Dietetics ..... .... ....... 64 hours.
Includes (a) 12 lectures of phys iology of digestion, composition,
and fuel value of food ; calculation of food requirements and prep­aration
of menus; (b) 12 classes of 2 hours eaeh demon tration in
cooking and preparation of food and pecial diets.
Pracit.eal \I'Ork . . . . . . 2 months.
Inc·ludes preparation of soft and light diets and special diets under
the supervi~or. Thi service should come, preferably during the
second year.
FLORIDA STATE BOARD REQUIREMENTS
The F lorida curriculum is to be the Requirements of the Ameri­can
Xurses' Assoc·iation; tandard Minimum Requirements in Dietet­ics
for Accredited chools of ursing. For outline note page 17 of
thi book.
STATE BOARD REQUIREMENTS 29
GEORGIA STATE :BOARD REQUIREMENTS
The Georgia curriculum is to be the Standard Curriculum of the
Nurses' A8sociation; l:itandard i\linimum Hequirements in Dietetics
for Accredited Schools of 1\ ursing. For outline note page 17 of this
book.
IDAHO STATE :BOARD REQUIREMENTS
PaELIMIN ARY TERM
Preparing, serving, and clearing of trays; care of refrigerator;
feeding of helpless patients.
SECOXD YEAR
Dietetics- 24 two-hour lessons- individual cia s work under
dietitian ( 15 minutes to theory and remainder of period to practical
work).
ILLINOIS STATE :BOARD REQUIREMENTS
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.
PROBATJONARY PERIOD
Elementary Dietetics ... ..... .......... 5 hours
FU!ST AND SECOND YEAR
Dietetics (Theory-class room) . . . . . . . . 18 hours
Dietetic (Practice) ................ 12 hours
Trmw YEAR
Diet Service (full day ................ 2 months
INDIANA
FIRST YEAR
First half. 'Hospital housekeeping, tray- ervice.
Second Half. Elementary Dietetics. 16 hours.
Study of food values; principles of cookery; preparation of simple
foods.
SECOXD YEAR
Fir t Half. Dietetics. 48 hour (2-h-our periods).
The application of the principles of nuitrition and cookery to diet
in di ease. Includes: (a) Lectures by dietitian; (b) demon-trations
and laboratory work in ho pita! diet laboratory by pecial
instructor or ho pi tal dietitian; charting and observation in wards
on results of routine and special diets; (c) calculation of food re­quirements
and preparation of menus.
30 IOWA, KANSA
PRACTICAL 'YORK
Diet Laboratory .................. 2 months
Include : The preparation of special diets under the supervision
of Lhe teacher of dietetics or a competent supervisor. This service
should come preferably during the econd year.
TIIIRD YEAR
First Half. Classes and demonstrations in infant feeding by nurse
instructor or by dietitian.
lOW A STATE BOARD REQUIREMENTS
PRELIMV1ARY TERM
Preparation of trays and serving of food, with explanation of
different diets. Serving and feeding helpless patients.
FIRST YEAR
Dietetics: Foods- Source, functions, process of digestion, ab­sorption,
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 re­quired
under normal conditions. Modifications of, and general prin­ciples
of cookery required in the preparation of food for the sick.
Preparation and serving of beverages, as albumen water, tea, coffee,
cocoa, chocoHi.te, 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
food s. Computing food values. Planning menus for people in· health
and disease. Di etary for special diseases, a nephritis, diabetes, etc.
Feeding for children, sick and well. General cooking lessons. fak­ing
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 serv­ing
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 ever;vthing 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 REQUZREJIENTS 31
and appropriate conversation will aid the patient in forgetting him·
self while partaking of food.
LESS0:-1 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 allo11·ed, n•move all grease. (b) To uncon·
scious patients. Admini~t<'r liquid slowly. Use a teaspoon or a
medicine dropper . Ci ,·e at least half a teaspoonful at a time, be·
cau e swallowing is not induced by a few drops. Unconscious pa­tients
often must b~ fed IJy n·ctum.
LESSO~ 3. Tray serving and food serving. Tray must be of the
right size, neat and clean . J f light diet is given a small tray may
be used. The tray cloth mu t be spotless. Food should be palata­ble
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. erve 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 thP.
sick room for awhile. If possii.Jle, 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 Ycar.-12 one-hour lessons each week.
Tl1ird 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,
Dyspepllia, Constipation, etc.
32 LOUISIANA, MICHIGAN
LOUI!UANA STATE BOARD REQUIREMENTS
BRANCHES TO BE TAUGHT
Dietetics, Domestic Science, and Food Values.
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.
MAINE STATE BOARD REQUIREMENTS
PRELIMI:'IARY TERM
Dietetics 4 hours: Tray-setting, administration of food to de­lirious,
helpless and other patients; artificial feeding of infants,
care of bottles and food.
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.
MICHIGAN STATE BOARD REQUIREMENTS
The minimum requirements of the Mich igan State Board is a modi·
fied outline of the "Standard Curriculum" for Schools of Nursing
Education as recommeniled by the ational League of Nursing Edu·
cation. 'Ihe accredited training schools must use the Standard Cur·
riculum as a guide and the instruction must be given as per the
methods indicated. There i no restriction whatever if the training
school desires to follow the tandard Curriculum in its entirety,
(note page 2), but all schools must cover the required subj ects of
the Board, given to each subject at least the minimum of hours.
GENERAL SCHEME OF THEORETICAL INSTRUCTION
FIRST YEAR
Dietetics. Tuesday an'd Saturday from October to December in·
elusive-! hour periods ............ . . 50 hours.
..
STATE BOARD REQUIREMENTS
MINNESOTA STATE "BOARD REQUIREMENTS
FIRST YEAR, FrRST HALF
PRELUUNARY COURSE.
Elementary D'ietetics . . . . . . . . . . . . . . . . . . 16 hours.
33
Care o.f refrigerator. Feeding the helpless patient. Care of
the patients' dishes, drinking tubes, etc. Prt>paration and serving
of liquidR-milk, hot and cold, egg nog, cocoa, fruit juices, broths,
etc Preparation of gruels, toast, eggs, etc. Hospitrl.l diet lists.
Classification. Time of serving. Preparation, serving and clearing
of trays.
FIRST YEAR
Practical work in Dietetics.-lndividual classwork under dieti·
tian. To include proper method of preparing and serving: CoUee,
tea, cocoa, broths, cream and meat soups, beef juice, egg nog ,
albumin, milk. Toast, Pulled bread, croutons. Bread-wheat, gra·
ham, whole wheat, gluten, bran, nut. Light desserts-baked apples,
corn starch, custards, gelatines, i('eS, ice cream. Eggs,- oft 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, Pota­toes-
Baked, boiled, creamed, stu!Ted, 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 \Vork. •
SECO~D 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 gil•en by
a trained di etitian. Require three months' practical diet kitchen
work in all Training Schools.
MISSOURI STATE BOARD REQUIREMENTS
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 out­line
note page 2 of this l.Jook.
34 MONTANA, NEW JERSEY
MONTANA STATE BOARD REQUIREMENTS
Montana Training Schools for urses 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 IJOok.
NEBRASKA STATE BOARD REQUIREMENTS
Nebraska Hospital Training School 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.
NEW HAMPSHIRE STATE BOARD REQUIREMENTS
PRELU.UNABY TERM AND FIRST YEAR
Dietetics: 30 hours.
NEW JERSEY STATE BOARD REQUIREMENTS
THEORETICAL DIETETJCS
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; nutritive value; physio-logical
effects; caloric value of foods. ·
Animal foods: milk, constituents ; care and preservation; bac­teria
in milk; effect of heat; adulterations, contamination, impuri­ties,
derivatives, digestibility; composition, comparison of human and
eow'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: clns es; composit10n; sign of freshness; care; nutritive
value.
Mollusks and crustaceans.
Meats: composition; nutritive value; effects of heat; compari­son
of raw and eooked meat ; effect of hot and cold water; organs
used as food; preparations of meat for the sick; solid; fluid, con­centrated,
predigested, preservatives.
Pou I try: gii.IDe.
Fats and oils: source, vegetable and animal; functions; digest.i-bilit_
v; value as food: vegetable acids.
Carbohydrates: source, functions, nutritive value.
STATE BOARD REQUIREJIEXTS 35
General principles in cooking vegetables, and cereals. Fruits;
uses in dietary; nuts; food adulterations.
Sugars: comparison of animal and Vl"getable foods (diets); quan­tity
of food required; planning menus; caloric value of foods; com­puting
calories in ordinary diets.
Feeding of infants: capacity of infant's stomach; diet in child­hood;
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 espe(·ially 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.
Aciu beverages: egg lemonade, wine whey, cream of tartar drink,
mulleu wine, grape wine, Irish moss lemonade, apple water, orange­ade,
seltzer and orange, egg and wine, lemon whey, lemon albumin,
Stokt•s brandy and egg mixture, sugar syrup, toast water, iced
grape juice.
1\lilk 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.
1\feats, fish and poultry, etc. : meats- broiled, panned, stewed,
dressing of poultry, broiling of poultry, stewing of poultry; oys­ters-
panned, stewed, creamed, broiled; fish- broiled, boiled with
sauce; sauce- white sauce for steweu 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 sa lad. Sandwiches: plain, brown bread, lettuce,
fancy shapes, olive, rolled. Baked bananas.
Cereals: oatmeal, cream of wheat, hominy grits. Vegetables­starchy;
potatoes- baked, stuffed baked, boiled, mashed, creamed;
rice; green vegetables- spinach, celery, tomatoes, cauliflower. string
heans.
Cooking of egg : boiling, steaming, poaching, omelet- three
kinds, eggs in cream sauce, egg in tomato sauce. Preparing baby
food, formulas.
Des erts and sugars: boiled cu tard, baked custard, caramel boiled
custard, snow pudding, gelatin- sherry, orange and lemon, charlotte
rus e, cooking of fruit, serving of raw fruit.
36 NEW YORK
Ice eream; sherbets and ices, cake- plain, sponge, wafers. gen­eral
review.
NEW YORK STATE :BOARD REQUIREMENTS
FlBST 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 fir t term of preparatory year.
Objects of Course: l. To give pupils a good fundamental under­standing
of the principles and methods of simple cookery for well and
siek 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: l. Chemical composition of the body and of
fooc!; 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 agent . 7. Vege­tables,
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- SECO~I! SEMESTER
Diet in Disease
Time: 8 hours. Four periods of two hours each. Classes by nurse
instructor. Demonstrations and laboratory work conducted by die­titian.
Given in second term of prP.paratory year.
Objects of Coul'Se: 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 li sts examined, menus made out, food
values C'omputed, and typical di ets prepared and served. The chart­ing
of diets is also empha izccl and the importance of proper records,
especially in metabolism studies.
Outline of Classes: l. Diet and di seases of the digestive sy tern:
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 condi­tions,
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 recommeuded by the
American Turses' Association. Kote page 17 of this book for pre­requisite
studies reco=ended for entrance requirements to Schools
of Nursing.
Minimum Requirements {01· Theoretical Work
Fir!lt Year. First half. Elementary dietetics sixteen hours.
Second Year. First Half. Advanced dietetics and laboratory
work sixteen hours.
Minimum Requirements for Practical W01·k
Diet kitchen two months.
NORTH DAKOTA STATE BOARD REQUIREMENTS
PRELIMINARY TER?.!
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 appl ied uiet­etics
in senior year.) Anatomy and physiology of digestion. Re­view
subjects as already given in anatomy, i.e., mechanical and
chemical processes, absorption, assimilation, metabolism, elimina­tion.
Food-definition of, source, function, composition, classifica­tion,
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. Proteins­eggs,
meat, etc.
Practical tco1·k: 24 two-hour lessons-individual class work un­der
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, oy ter 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; eggs­soft
boiled, poached, creamed, custard, omelet; beefsteak, lamb-chops,
roast beef, roast lamb, bacon, sweetbreads, scraped beef; chicken­game;
baked and broiled whitefish halibut, bass, brook trout, oys­ters;
rice, oatmeal, cream of wheat, rolled oats; potatoes- baked,
boiled, creamed, escalloped and stuffed; fruits- stewed and fresh;
salads- F rench salad dressing, cooked salad dressing, mayonnaise.
THIRD YEAR
1\Iilk modification for infants according to different formulre.
OHIO STATE BOARD REQUIREMENTS
The Ohio tate Board in so far as pos ible are advi ing the Ohio
Schools to adopt the " tandard Curri'culum" for Schools of Jurs­ing
as recommended by the National League of Nursing Education.
(See page {2) of this book).
Minimum Requi1·ements [o1· Theo1·etical Wo1·Tc
FIRST YEAR
E lementary Dietetics ........ . .. . .... 16 hours
SECOND YEAR
Diet in Disease . . . . . . . . . . . . . . . . . . . . 16 hours
Minimum Requi1·ements for PTactical Worlc
Diet Kitchen . . . . . . . . . . . . . . . . . . . . . . 2 months
OKLAHOMA STATE BOARD REQUIREMENTS
Oklahoma Hospital Training Schools have adopted the Standard
Curriculum for Schools of Nursing as recommended by the ational
League of Nursing Education. For outline note page 2 of this
book. Iinimum requirements for accredited schoolR of nursing­as
approved by the board of Directors of the American Nurses'
.Association. For outline see page 17 of th is book.
OREGON STATE BOARD REQUIREMENTS
Or<'gon Rtate Board minimum requirement is t hirty-two hours
(two hr. periods). Both lectures and practical demonstrations
given by registered dietitian.
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 prin­ciples
of nutrition and cookery to diet in disease.
I
..
STATE BOARD REQUIREMENTS
Thircl Year
Modification of milk and infant feeding.
PENNSYLVANIA STATE BOARD REQUIREMENTS
FIRST YEAR
39
E lementary Dietetics . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 hours
l · Psychology of food serv ing. Setting of t r ays. Principles of
serving.
2. Explanation of hospital dietry.
3. Food stuffs; values.
4. i\Iilk; peptonized, pasteurized, sterilizes, boiled, but­termilk;
examination of milk-d"irt, fat, acid, adulter­ants.
5. 1\Iilk products; butter, cream, cheese, curds and whey,
junket.
6. Eggs; tests.
7. Beverages.
8. Starchy foods.
9. Gruels.
10. Cereals; break fast foods.
11. Cereals as vegetai.Jles.
12. Dreads.
13. Fruits; fresh and dried.
14. Sugars.
15: Fats and oils.
16. Fish.
17-18. Poultry.
19-20. i\Iea ts.
21. Broths, meat extracts.
22-23. Desserts.
24. Special dietaries.
SECOND YEAR
Dietetics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 hours
1-2. Diet in di~eases of the dige tive system a nd in su·rgi­cal
conditions of the same with laboratory demonstra­tions.
3-4. Diet in fevers and communicable disease with labora­tory
demonstration.
5-6. Diet in constitutional diseases and in di ease of the
urinary system with laboratory demonstration.
7-8. Diet in circu latory disorders; in menta l and nervous
conditions with laboratory demonstrations.
40 SOUTH DAKOTA. UTAH
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; (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.
P1·actical TVork
SECO::-ID YEAR
Diet Laboratory. 2 months.
Includes: The preparation of special diets under the supervision
of the teacher of dietetics, or · a competent au pervisor.
TEXAS STATE BOARD REQUIREMENTS
PRELIMINARY TERM
Dietetics: Classification of food , 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 formulre;
also for fever patients and invalids. It is recommended that con­tinued
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.
UTAH STATE BOARD REQUIREMENTS
The following curriculum has been outlined and approved by the
Board of urse Examiners for the purpose of standardizing the
course of study given by the nurses' training schools in the State.
I
STATE BOARD REQUIREMENTS 41
It is based upon the minimum requirements for accredited schools
as approved by the American urses' 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 hosp ital 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.
SE:CO ' D 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 observa­tion
in. ward 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 delir ious
patients; management of liquid diet.
VIRGINIA STATE BOARD REQUIREMENTS
Virginia Hospital Training Schools have adopted the Standard
Curriculum for Schools of Nursing as recommended by t he National
League of Nursing Education. For outline note page 2 of this
book.
Schedule of Theoretical Instructions to be given
in accredited Schools of Vi,·ginia.
FIRST YEAR, SECOND TERM
Dietetics:
Nutrition and Cookery .. . . .... ....... . .. . . 50 hours
ECOND YEAR, FIRST TERM
Infant Feeding with nursing in Diseases of Children, 28 hours
W ASRINGTON SUGGESTED STATE BOARD REQUIREMENTS
Minimum Stattdards for Teaching Dietetics itt Hospitals
42 WASHINGTON
The cour e in Dietetics should be gh·en 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 orne one who has a good scientific knowl­edge
of the subject and who keeps up-to-date. So much research
work is being done and so man.v new discoveries are being made
that one must be able to distinguish between authentic and un­authentic
sources of information.
Forty hours of class instruction and laboratory practice would
be a fair minimum for tho e who have had those subjects given
above which would support and simplify the in truction in Dietetics.
OBJECTS OF COURSE
(As given in tandard Curriculum for Schools of Kur ing
by the committee on Education of the National League of
Nursing Education.)
l. 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 convalescent , according to the demands of age,
physical activity, climate, etc.
3. To !Jelp them understand and administer the ordinary
ho pital diets and to plan dietaries for special diseases.
TWENTY LESSONS
I. Study the body composition and food composition Classi­fication
of foods and their function in the body.
l. Study of laboratory equipmPnt.
2. Practice in measuring and weighing food materials.
II. A study of the digestive systPm and digestive processes.
I. Effect of heat on foot! rnaterial8.
2. Temperaturps in baking, boiling, stewing, frying, etc.
3. Care anti preservation of foocls.
III. Study of general foo!l requirem!'nts in ht>altb, variations
due to age, sex, weight, activit~·, climate, etC> Require­ments
as efl'ected by illn l' . Need of special care in prepara­tion
of foods for im·alids.
I. A study of fuel values of foods and 100 calorie por­tions.
IV. Basis for measuring amount of various foods required, as
ti sue builtling foods, energy giving foods, and mineral
salts.
I. Cost of foocls a compare(! with nutrilh·e value.
•
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STATE BOARD REQUJREMEATTS 43
2. Study of meal planning for full diets.
V. Study of foods for the sic·k.
1. From point of dew of body need .
2. " " " " " food preparation.
3. Prac·tice in tray servi ce.
4. Practi ce in table servi ce.
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.
l. Composition and food value
2. Underlyi ng principles of 1Jreparation.
3. Practil·e in preparing cereals, gruels, and starchy
drinks.
VIII. Vegetables.
l. 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 Oil .
1. Food value-study of vegetable and animal fats.
XI. Milk.
l. Composition and nutriti ve value, digestibility, how
effected by heat, ways in which it may be disgui sed,
ways in which it may be served raw and pa teurization.
2. Source, food value and ways of preparing and serving
cream, butter, cheese, whey, buttermilk, etc. Com­position
and use of prepared with foods·
XII. Eggs.
1. Composition, nutriti ve value, digestibility, how
effected by heat, and ways of preparing and serving.
2. Eggs in combination with other foods.
XIII. Meat and Poultry.
1. Compo ition, nutritive value and digestibility. A
study of the different cuts.
2. Effect of tern perature.
3. U e and preparation of meat juices.
4. Principles of ca rving.
XIV. Fish and other sea foods.
1. Composition, nutritive value and digestibility.
2. Preparation and way of serving fish dishes.
XV. Gelatines and frozen desserts.
44 WEST VIRGINIA
I. Source, composition, nutritive value and value as a
food of gelatin dishes.
2. Principl ~s of freezing mixtures.
3. Preparation and ways of serving gelatin dishes and
frozen desserts.
XVI. Batters and Doughs.
I. B1·ead: 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.)
I. 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.
I. 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 I. Foodstuffs and their clas ification. 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
food s.
SECOND YEAII
Lectures: I. Carbohydrates; their sources, food values and prep·
arations. 2. Meats; . their food values and methods of prepara­tion.
3. Eggs; their valu~. tests for fr!'shn ess, and prl.'paration.
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 .
THrRD YEAR
Computing cost of foods. Computing food ~alues. Planning menus
for people in health and disease.
STATE BOARD REQUIREMENTS 45
WISCONSIN STATE BOARD REQUIREMENTS
FIRST YEAR
Probationary Course. Three Months.
Dietetics:
less patients.
Probationary Course. Three Months. Feeding help·
Serving liquid diets under direction. Charting diets.
SECO~D TERM JANUARY 3 TO nlAY 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 be ob erved 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, S\\'eethreads, fish, chicken, breakfast foods, vegetables, fruits,
and simple salads.
Serving of trays.
WYOMING STATE BOARD REQUIREMENTS
SEC011'D YEAR, FIRST HALF
Dietetics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 hours
THIRD YEAR
Diet Kitchen 2 months
STATE BOARD EXAMI.~: ATION QUESTIONS
IN DIETETICS
ALABAMA
May, 1920
1. What is food? Why is a mixed diet advisable?
2. What food would you advi e in the following conditions, and
why? Diarrhea, constipation, gastritis. nephritis.
3. Give formula for nutrient enema, and technique of administering.
4. Kame four reasons for cooking food, and four ways of cookmg
food .
5. Kame fh·e diseases where special diet is necessary in overcom­ing
the disease.
6. Describe the process of making beef tea, beef broth. Which is
most nutritious?
7. Kame secretions that act on the food in the mouth, stomach, and
intestines.
8. Kame five food priniples and classify them according to their
functions .
October, 1920
1. Wl1at is food? Kame the five classifications.
2. (a) What would you include in the liquid diet?
(IJ) Soft diet?
3. 'Yhen do y.ou resort to rectal feeding?
4. What foods are preferably giYen 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 dur­ing
the day?
7. What kinds of food are usually given in constipation?
Kame seYeral.
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, 1021
1. Why is it essential for a nurse to have a practical knowledge
of dietetics?
46
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STATE EXAMINATION QUESTIONS 47
2. Outline a diet of liquids for 24 hours, taking care that the pa­tient
has a variety and sufficient nourishing quality.
3. ln 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. Gh·e diet in habitual constipation
8. \\'hat general rules would you observe in feeding children?
9. \\'hat constitutes a perfect food? ·arne one.
10. Through what processes must food undergo before it can be of
use to the body?
October, 1921
I. What processes are necessary to make food of use to the body?
2. i\fention three points to be considrred in making out a menu.
3. What diet would you give to an anemic patient if the matter
were left to your discretion?
4. \\'h,v should infants not be given starches unless predigested?
f)l \Yhat vegetables supply about the same elements for the system
as meats?
6. 'arne some foods that have a laxative effect.
7. Name three diseases requiring special diet.
8. Summarize the uses of water in the body.
9. Gh·e yom dietetic management of an abdominal section for the
first seven days.
10. What is a good diet to give a rheumatic patient?
June, 1922
I. How are foods classified?
2. Name the divisions of organic foods.
3. How do carbohydrates din·er in their food values?
4. Name the chief tissue building foods.
5. Tame the chief heat and force producing foods.
6. Name the forms of animal foods.
7·. w .hat 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.
II. Give an outline of a diet for a diabetic patient.
48 ARKANSAS
ARKANSAS
:May, 1920
l. At what temperature must milk be kept to prevent bacterial
development? Are bacteria present in all milk?
2. Kame three diseases where special diet is necessary in overcom·
ing the disease
a. 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. GiYe method of toasting bread, give object of toasting.
6. ::\arne one food rich in iron.
7 \\'l1at effect has cold water on the juices in meat? Boiling
watH?
8. Kame five things that couhl be served at a meal, which would
illustrat~ the five food principles and state to which principle
each l.Jelongs.
9 How do you prepare barley water?
10. Kame three kinds of sugar.
October, 1920
1. Tame three foods which contain an abundance of protein.
2. Kame 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.
6. Give method of cooking cereals.
7. Mention three points to be considered in making out a menu.
,
•
STATE EXAMINATION QUESTIONS 49
S. Compare cow's milk with mother's milk as to percentage, com·
position and digestibility.
October, 1!!21
l. What are the essentials of an ideal diet?
2. \''there does the digestion of protein take place?
3. Gh·e 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. \Yhat is the cause of Ptomain poisoning? How may it be pre­vented?
7. Outline the procedure to be followed in the use of the stomach
tube
8. Mention at least five points which you con ider important for
the nurse to remember when serving patients' meals.
!l. 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
I. 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 sullering from obesity.
6. What foods would you consider beneficial for anemic patients?
7. Tell in detail bow you would prepare and keep the following
formula: whole milk ozs. 24, water ozs. 12, milk sugar ozs.
1%, Six ozs. at a feeding, six feedingR.
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 Yalue of foods expressed? (c) How
many calories hould the following yield to the body: 1 gram of
fat; 1 gram of protein; I gram of carbohydrates?
4. (a) What is the effect of cooking upon yegetables? (b) Wbat
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)
\\'hat are the chief uses of salts in the hoclv?
7. Outline one day's diet for a tubercular pat.ient confined to bed.
8. (a) Define: digestion; absorption; assimilation (b) Follow
the digestion of a glass of milk.
9 . (a) Wltat 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. Wlti<:h food principle is essential for tissue building?
.3. Define a calorie. \rltat is the average number of ca lories nee·
essary for an adult ?
4. Briefly outline the course in dietetics which you ha,·e had.
-5. \\hen is a salt free diet used? Why?
6 . 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. \\hy i water neces ary? How much should be taken daily?
9. Explain the difference in the action of pepsin and renuin in
the stomadt
10. \\'1ty is iron nece ~ary in the diet? \\hat foods supply it!
11. ·arne ten foods, the chief element of which is classed as a
carlJOhydra le.
12. Mention important foods to use in the treatment of anemia and
give reasons
February, 1919
1. -arne fiye chi~f tissue building foods and' five ch ief heat and
force producing foods
2. \\"hat should Le the diet of a patient suffering from chronic
c·onstipat ion?
3. \\ltat value has water in any diet? \There is water chiefly
ab orbed?
...
STATE EXAMINATION QUESTIONS 51
4. Outline a diet for one day excluding starch as much as pos­,
ible.
5. Name two foods under the following classification : Nitro­genous,
non-nitrogenous, rich in minerals.
6. \Yhkh has the higher nutriti\'e value, fish or meat? Give
your methods of cooking a stea k.
7. \Yhat diet would you gi,•e an anemic patient if the diet were
left to your di scretion ?
8. \\' hat is a calorie? How many calories does a man of average
weight, doing moderately hard work. require per day ?
9. Gh·e five conditions that may innuence the digestibility of
food.
10 "-l1at conditions should be con idered in deciding the amount
of food r equi rE'rl?
11. "-' hat is the value of fruit and fruit juices in a diE'tary?
12. Gi\'e 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 cook ing of what food is the principle of hydrvlysis
applied?
4. Trace the digestion of starch throughout the alimentary canal.
5 \Yhat substances should be eliminated from the diet in ne­phritis?
Why ?
6. \Yhat are the functions of water in the body?
7. Gi,·e a suitable diet for one meal for a diabetic patient. \Yhy
did you select these foods ?
II.. At about what temperature should eggs be cooked? \Yhy?
9. How would you prepare beef juice? \Yhat cuts are best
for this purpose? \\l1at 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 De cribe three ways of cooking eggs suitable for a patient on
soft diet.
15. \'i'hy do you cook food? Give general rules for cooking
meat,
52 COLORADO
COLORADO
1920-A
l. What general rules should be observed in feeding of children?
ame at least five.
2. How would you sterilize milk?
3. Why is thorough cooking e pecially important in cereal foods
and not in flesh foods?
4. (a) How would you prepare tea? (b) Egg-nog.
5 \Vhat can you say of the food yalue of fish and men+ion four
methods of cooking the same.
6. M-ention 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?
1920-B
l. Give uses in the body of the following:-(a) Proteins; (b)
Carbohydrates; (c) Fats; (d) :Mineral Matter; (e) Water.
2. (a) Name two diseases requiring special diet. (b) Describe
briefly the diet in eath 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 be 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?
1921-A
l. Name the chief uses of food.
2. What food group yields the most heat?
3. Name lhree reasons why it is desirable to cook foods.
STATE EXAMINATION QUESTIONS 53
4. Show why 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 \·alue.
8. (a) Describe the proper t:nethod 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. \\hat 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) Wl1y are eggs a valuable food for young children? (b)
For anemic people?
3. Why is dextrin-maltose sometimes used in an infant's feeding?
4. What is meant by certified milk?
5. What vegetaules 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?
January, 1922.
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. rame five conditions which influence digestibility and assimila­tion
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 m'~at as a foou?
9. Wl1at care should be given to eggs?
10. What is meant by the term modified milk?
54 OONNEOTIO'UT
May, 1922
l. (a) Define digestion. (b) Where does it take place?
2. aQJe 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 woulu you give only vegetables growing above
the ground ?
6. (a) "\i\>',hat 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 ex­tract
the juices?
8. State how you would prepare barley water, oatmeal gruel, al·
bum in 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.
CONNECTICUT
January, 1920
l. Wbat factors determine the food requirement in health, or
disease?
2. Describe the digestion process of a slice of bread
3. Why i milk so valuaule in the diet ?
4. Give the chief difrerence between mother's milk and cow's
milk.
5. Make a dietary for constipation.
G. Wl1at foods should be avoided if there is flatul ency?
7. What di eases may result from the following improperly balan ce<!
diet; ins uffi cient food, over-feeding and lack of fr esh 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
arul pradice.
10. HaR a nurse any duties in a home other than the care of her
patient?
11. Descriue the hygiene of a sick room .
12. Mention the natural and artificial methods of purifying
water.
STATE EXAMINATION QUESTIONS 55
June, 1920
l. 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. \Yhat are nitrogenous foods and what is their function?
4. \\'hy is the continued use of predigested foods not advisable?
5 Give five ways of serving milk.
6. \Yhat is the relati,·e value oi skimmed and unskimmed milk?
7. :i\Jeution several articles of food iu which iron is available.
8. How would you make a raw beef sandwich?
V Gi\'e your method of Laking an apple.
10. Describe diet to be used in a case of dilitation of the stomach.
11. How would you disinfect drain pipes or foul plumbing?
1?. Give the common sources of contamination of drinking water.
January, 1921
1 -ame the common classification of food.
2. Explain the processes that take place in the digestion of pro·
teins, caruohydrates and fats
3. Outline a diet to ue u ed i11 treatment of anemia
4. (a) \\nat is meant by modification of milk? (b) Row much
milk would you gi\'e, and bow often would you feed a baby?
( 1) . One week old
(2 ) Between two aud three months old?
5. i\fentio11 several diseases due to poorly ualanced diet?
6. \\'hat class of foods is usually u ed in treatment of: (a) Con-stipation.
(b) Diarrhea.
7. \Yhat are some of the more common causes of inuigestion?
8. What is the Yalue of gelatin in the diet?
9. What kind of food would you gh·e to a patient with a tempera­ture
of 100 degree and why?
10. Outline briefly methods of procedure in nursing a contagious
case in a prh·ate home.
11. What should a child be taught in order to p~event his contract­ing
and spreading i11fectious disea es?
June, 1921
1. Define food
2. Kame different classes into which food is dh·ided.
3. Outline a diet for a IIUI'Sing mother.
4. Name ten articles you would include in (a) a liquid diet (b)
a light diet.
5. State fully your advice to a mother as to a diet for a child six
to eight years old sufl'ering from defective uutrition
56 CONNECTICUT
6. What are the uses of fruit in a diet?
7. Define (a) metabolism (b) calorie (c) absorption (d) elimina­tion.
8. Discuss briefly the dietetic treatment in any ONE of the follow­ing
diseases: "X ephritis, Diabetes, Tuberculosis, Anemia,
Rheumatism, Gastric Ulcer.
9. What physical and mental conditions decrease the secretion of
the digestive juic·es?
10. What are the active principles of tea and coffee?
11 \\'hat 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
l. 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. \Vhat 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 especia lly valuable?
8_,_ Discuss briefly the dietetic treatment in anyone of the follow­ing
diseases: Xephritis, Diabetis, Tuberculosis, Anemia, Rheu­matism,
Gastric Ulcer.
9. Row would you remove the protein portion of milkY
10. How would you make a raw beef sandwich? How would you
makJ 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?
January, 1922
I. Classify food according to- (a) source (b) composition. ( o;
function.
2. l\lention 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 be­used
in infant feeding.
5. What indication would assure you that a baby was receiving a
proper diet.
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 (b) 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. \\'hat is meant by the term Hygiene; Prophylaxis.
12. What is meant by food adulteration?
June, 1922
1. Kame the five food principles and function of each.
2. Kame four foods containing large amount of starch, four high
in protein, aJ;Jd 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.
6. (a) What are the essential features of diet in chronic nephritis?
(b) Vfrite a typical menu for one day.
7. (a) -arne five ways in which milk can be used in the diet
other than as a drink. (b) Tell how to prepare one of the
above.
8. (a) \\nat is the value of broth of boullion in the diet? (b)
How may broth be made more nourishing?
9 Discus the relation of food habits to constipation.
10. Describe in detail the care of a refrigerator.
DELAWARE
1920-1921
1. Classify food accord ing to chemical composition and give ex­ample
of each.
2 De cribe a perfect food. Give an example of a perfect food
for an infant and how often should it be nouri hed?
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.
58 DISTRICT OF OO£UMBIA
5. How would you make and serve a cup of tea?
6. If told to give liqmd diet to a patiPnt, name articles of diet you
would ute and in the absence of orders, amount of each given
and how often.
June, 1922
l. 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 habitua lly con~tipated pcrsou and state other suggestions
whit-It would help to cure constipation.
3. Kame different articles of food which could be include!! in
liquid diet for an adult, and state amount of each to he used at
earh nourishment and how often given, unle~s otherwise ordered
4. Describe your method of setting a tray for a bed patient and
give ~:~pecial points to be observed in feeding the sick or con­va
les(·ent.
5. How do you pasteurize milk?
DISTRICT OF COLUMBIA
May, 1919
l. (a) How should meat be cooked in order to retain its juices?
(b) How cooked to extract the juices?
2. (a) What are the functions of nitrogenous foods in the body?
(b) K arne several.
3. Give the theory of cooking tarches and tell where aml by
what thl'y are digeHted.
4. Kame several kinds of food with high caloric value.
5. To what classes do the following foods belong: (a) potatoes;
(b) beef; (c) eggs; (d) butter; (e) lettuce
November, 1919
I. (a) Name several substitutes for meat. (b) What foods of
vrgetable source are rich in nitrogen?
2. Name four secretions that aid digestion and state where each
come in contact with the food.
3. \\'hat ~hangc is made in bread by toasting?
4. How would you cook a white potato to render it mo t easily
digPsted? State reason.
5. (a) What class of food is necessary to maintain life? (b)
tate their use in the body
6. (a) \\"hat is meant by food value? (b) Give the food value
of proteins, fats and carbohydrate .
7. (a)
(b)
8. (a)
and
9. (a)
(b)
10. (a)
fat.
STATE EXAMINATION QUESTIONS 59
What would you include under the head of liquid diet ?:
oft diet? (c) Light diet ?
State briefly what is meant by digestion . (b) Absorption
assimilation of food.
Give list of food that may be given a Diabetic patient.
Name several foods especially forbidden.
What is a calorie ? (b) Give ca lorie value of 1 gramme of
May, 1921.
1. Name three vegetable purgatives and give dose of each.
2. tate 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. Vi' hat 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 erv ing food to the s ick.
3. (a) How would you prepare, bake and ~e rv c a potato? (b~
Which is more nutritious aud more easily digested, a baked.
or a bo iled potato?
4. How would you poach and erve an egg?
5. What effect does toasting have on bread?
May, 1922
1. What functions do nitrogenous foods perform in the body?
2. In gastr itis what foods are gent>ra lly forb idden?
3. State in detail the preparation of egg a lbumin
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?
FLORIDA
May, 1919
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 di et ? (c) light diet?
4. How is the fuel value of food expressed?
5. Define the term,; protein ., albuminoids, gelatinoids, protein, ex­tractives,
dextrin, lactose.
60 FLORIDA
6. Wha~ is the object of cooking food?
7. \\hat 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. IT ow ·should suspicious water he treated?
13. How would you make beef juice~
14. How would you prl'pare 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. W11at foodstuffs yield energy in the body?
3. vYhat 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 vita­mines.
6. What does the term nutrition include ?
7. \Yhy are green vegetables an important part of the dietary?
8. \Yhat are the food requirements of growing children?
9. Discuss high calory feeding in typhoid.
10 ''lhy are meats withheld from young children?
11. How do you make a nour 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 con­stipation.
15. Give important points in etting and serving trays.
June, 1921
1. Classify foods according to function, source and chemical com-position.
2. In what forms is ugar u ed 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 be cooked a long time? Why should eggs
be cooked at a low temperature?
STATE EXAMINATION QUESTIONS 61
June, 1922
l. What are the chief functions of food?
2. What part do vitamines play in our di~ary?
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
September, 1919
l. (a) What do you understand by food? (b) Why is the prob­lem
of nourishing the body of e pecial 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 wh~
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 constipa­tion.
(b) vVhy 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 day~.
8. Name two vegetables that contain a large proportion of carbo­hydrates.
1920
l. (a) Explain what is meant by assimilation of food substances.
(b) vVhat conditions would you consider esser>tial to success
in food berving?
2. What special foods are u ed in the treatment of anremia?
3. Why are fluids given in most fever ?
4. What kinds of food would you give in cases of diarrhrea? Co!l­stipation?
5. liow 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?
62 IDAIIO
1921
1 (a) Give the chief benefits derived by taking food into the
body? (b) Define ab orption, assimilation, elim ination.
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? (b)
Kame some foods that are substitutes for meats.
4. What cla · ~ of vegetaules are rich in proteins? (b) What are
the chief ingredients of fruits?
!>. If you wi~hed to keep the juice in meat, how would you cook
it ? (b) How would you prepare beef juice?
.0. Name three diseases requiring special diet, and outline menu
for one meal for each case.
7. Row would you prepare ch icken broth? Cream toast?
8 What are vitamines? \Yhat are their chief sources and their
• functions in the body?
April, 1922
l. Classify food principles and give their use in the body.
2. llow would you increa;e the digetitil.Jility of starchy foods?
3. How are food values generally measured? Define the unit of
measurement?
4. Does the l.Jody utilize the food as it is eaten? Why?
!>. \Vl1at chanaes take place in food exposed to various digestive
flu ius in the mouth, the stomach and the intestines?
•G. arne three diseases in which improper food and bad hygiene
may be rc•gponsible.
7. (a) Outline the dietetic treatment of pellagra (b) State
reason for such diet. (c) Outline dietetic treatment for ol.Jes­ity.
(d) Give reasons for avoidance of certain food stuffs in
obeHe patients .
. 8. State the cause of emaciation and outline methods of combat­ing
it.
IDAHO
June, 1921
1. \Vhat cuts of beef would you select for the follo\ving purposes:
beef tea, roast beef, a tentler steak?
2. Define food and give its c·lassification according to source,
chemical composition and functions
:3. Define a calorie. Give the fuel Yalue of the various classes of
food.
4. Gh·e the function of each organ of alimentation and name the
STATE EXAMINATION QUESTIONS 63
secretion, reaction to litmu , 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. \Vhat useful function is performed by the indigestible part of
vE-getables?
7. Give the process of absorption into the blood supply of protein,
fat and carbohydrates.
8. \\"hat knowledge is required to prepare food for the sick?
9. Give the diet for five diseases all"ecting the alimentary tract.
10. Give the technique for rectal feeding and composition of a
nutrient enema
June, 1922
1. arne three vegetable acids
2. Give general rules for making custards.
3. What are the diet requirements in an:rmia?
4. l\lention factors apart from proper diet that affect the diges­tion.
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. \Vhich foods are more often the cause crf ptomain poisoning?
3 Describe tl1e 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 king­dom.
5. "l1at are cereals, and name at least five in common use.
6. Kame three vegetables which contain little or no starch. rame
three vegetables which contain a large amount of starch.
6-:1: ILLINOIS
7. Select cuts of meat for the following purposes: Beef tea,
roast beef, tender steak
8. When and why is a alt free diet frequently ordered?
9. In what conditions is fat a valuable article of diet?
10. ~arne two ways of serving soup. Of what value is it in the
diet?
May, 1920
1. Why are foods cooked?
2. \-Y'hich is the more nutritious and digestible a baked or a
boiled potato?
3. \\'hat precaution would you take in the use of water when the
supply is impure?
4. Kame 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 overcom­ing
diseases, give example of each.
10. Name two animal and two vegetable foods which contain fat.
March, 1!!21
1. Describe water and give the composition What is the func­tion
of water in the body.
2. (a) \Yhat per cent of the normal weight of man is fat? (b)
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? 'arne three. (b) Wl1at 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) \Yhat is
the food \'alue?
7. What National Law protects the public from food adulteration?
8. In planning your meals for the day and you mean to have a
hea"y meal at G P. 111. what kind of a breakfast ami what kind
of a lunch will you serve?
9. (a) \\'hat is buttermilk? (b) \'i•hat value has it in the diet
in health or di sease?
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
May, 1921
l. arne five stimulating beverages in daily use in hospitals ex­eluding
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 im­portan('
e.
5. (a) \\"hat food principles predominate in nuts? (b) Has candy
any ,·alue as a food? If so, what?
6 By what signs do yon know a fresh egg, good beef, and fresh
fi sh?
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) \rhich of the five food principles is lacking in eggs; (b)
What mineral in eggs makes them unfit for persons of weak
digestion in many instances?
.April, 1922
l. Classify foods:-(a) according to sources; (b) according to
chemical compo it ion; (c) according to function
2. (a) What is meant by l\IodiAed ?.1ilk? (b) What is meant
by Pasteurized Milk? (c) \\'hat is meant by Certified Milk?
3. Define:-(a) Calories. (b) ?.1etabolism. (c) Lactose. (d)
Dextrose. (e) Cellulose.
4. What are the es entia! points in cooking foods containing
star<"h? Whpre are starches dige ted?
5. ~1ention some points to be remembered to make a tray at­tracti\"
e to a patient. What foods should be avoided whenever
dietetic treatment is necessary?
6. \\hat should be the nature of food u ed when it is important
to give all the nouri hment 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. \\-nat are the mechanical processes of digestion?
66 INDIA]{ A
June, 1922
l. (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 provide1l solely for food?
6. Where are the following found: Ptalin, Trypsin, Pepsin, Lipase,
Amylopsin, Remsin. What 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. Gh·e a rule for making tea. What is the injurious element
in it?
10. Mention three points to consider in making out a men