In response to the many requests of Superintendents of Training Schools and Dietitians for an outline of the various State Board Requirements in Dietetics, I herewith quote with permission the following outlines of courses of study recommended by the American Hospital Association, New York, Minnesota, Illinois and Colorado State Boards of Examiners of Nurses. Answers to all questions are to be found in this book. Requirements of other States when issued will be added in each new edition of "Practical Dietetics".

These outlines will prove of assistance to the Dietitian in arranging her course of study for the nurse, and will also prove suggestive to the nurse in preparing for her State Examinations.

Through the kindness of the various State Boards of Examiners of Nurses I am also able to quote the examination questions of various States.

Course Of Study In Dietetics Arranged By The American Hospital Association

Preliminary Term

Dietetics: Classification of foods, care of foods, cooking of foods, serving of foods.

First Year Tray setting and food serving; feeding the helpless and delirious patients; management of liquid diet.

Second and Third Year Milk modification for infants according to different formulae; also for fever patients and invalids. " It is recommended that continued and special attention be given throughout the second year, to dietetics, hygiene and the management of special diseases".

Second Year Theoretical Work Foods and food value; eight to fourteen hours.

Third Year Practical Work.

Diet kitchen practice, including the modification of milk, one to two months.

Course Of Study In Dietetics Arranged By The Colorado State Board

Dietetics Food - Definition - Classification.

1. Organic a. Proteids.

b. Fats.

c. Carbohydrates.

2. Inorganica. Water.

b. Salts.

3. The uses of foods in disease.

4. Practical work should be given in at least twelve (12) lessons and should include plain and fancy cooking for invalids.

5. Pupils should be familiar with the text of either Pattee, Farmer or equivalent.

Course Of Study In Dietetics Arranged By The Illinois State Board

Preliminary Term

Dietetics.

Second Four Weeks.

Simple nourishments. Hospital diet lists. Times of feeding.

Methods of feeding. Preparation of the following, to be served to patients:

Milk, cold and hot. Malted milk, cold and hot. Lemonade. Beer. Gruel. Egg-nog. Orangeade. Root Beer. Soda-pop. Buttermilk. Fruit Juices. Broth.

First Year Diet Cooking: 12 practical demonstrations, 2 hours each.

Course Of Study In Dietetics Arranged By The Michigan State Board Of Examiners Of Nurses

Lecture Course: Junior Year

Dietetics.

FOUR LECTURES.

1. Foodstuffs and their classification.

2. Principles of cooking.

3. Beverages: Milk, etc.

4. Serving of food, combination of food and 12 lessons in practical demonstration in diet kitchen. Written examination to be held at the end of lectures.

Course Of Study In Dietetics Arranged By The Minnesota State Board

Second Year

Dietetics Theoretical 'Work (Anatomy and Physiology of digestion. Review subject 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, carbohydrates and proteids, each studied as to their composition, food value, digestion and comparative values.

General principles to be observed in cooking of starch, meat, eggs, poultry, game, fish, cereals and vegetables.

Practical Work

Dietetics - 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, oyster broth, egg-nog, albumin, milk. Cream soups (tomato, corn, celery, pea). Toast, croutons, pulled bread. Bread - graham, wheat, whole wheat, gluten, nut. Light desserts - cornstarch, gelatin, ices, ice cream, baked apples. Eggs--soft-boiled, poached, creamed, custard, omelet. Beefsteak, lamb chops, roast beef, roast lamb, bacon, sweetbreads, scraped beef. Chicken and game. Baked and broiled whitefish, halibut, bass, brook trout, oysters. Rice, oatmeal, cream of wheat, rolled oats. Potatoes - baked, boiled, creamed, esealloped and stuffed. Fruits - stewed and fresh. Salads- French salad dressing, cooked salad dressing, mayonnaise. Vegetables.

Course Of Study In Dietetics Arranged By The Missouri State Board Of Examiners Of Nurses

Dietetics. First Year Probationary Course

Two to Four Months Tray setting and food serving; feeding of helpless patients; management of liquid diet.

First Year Probationary Course

Two to Four Months Dietetics. (Theoretical and practical work.) Pattee's Practical Dietetics. Part 1.

Second Year First Half

Intermediate Term (4% months) Dietetics. (Theoretical and practical work.) Pattee's Practical Dietetics. Part 2.