Syllabus of Training and Instruction in Invalid Cookery

Kai Tiaki : the journal of the nurses of New Zealand, Volume XVI, Issue 1, 1 January 1927, Page 23

Syllabus of Training and Instruction in Invalid Cookery

A special syllabus of training and instruction in invalid cookery and diets has been drawn up by Miss Pope and approved by the Nurses and Midwives' Registration Board. Miss Pope has been detailed by the Health Department to visit the hospitals and report on their system of dieting. She is completing her year of postgraduate work as a Bursar at the School of Domestic Science in Dunedin. The syllabus is as follows: — NURSES AND MIDWIVES REGISTRATION BOARD. (Established under the Nurses and Midwives' Registration Act, 1925.) Syllabus of Training and Instruction in Invalid Cookery to be undergone by Candidates for the State Examination for Nurses. INVALID COOKERY FOR NURSES. (Fifteen lessons 1 of two hours and a half.) General plan: Lecture followed by practical work. (N.B.— Demonstrations are to be given wherever necessary.) Text-book: "Good Housekeeping: Invalid Cookery Book," by Florence Jack. A. LIQUID DIET. Practical* (1) Milk: Sterilized, pasteurized, peptonized. Whey: Wine; lemon; rennett. Tea ; coffee ; cocoa. (2 ) Milk soups : Vegetable stocks, vegetable broths. Cream of potato, spinach, celery, tomato, green-pea soups. (3) Broths: Beef-juice; beef-tea; meat-stock. Beef, mutton, chicken, and oyster broths. Cream-of-chicken soup. (4) Fruit drinks: Lemonade or orangeade; black-currant tea; barley or rice water; prune-water. Linseed-tea; albumen-water, or other beverage containing white of egg; eggflip; fruit-juice egg-nogs. Set of typhoid feedings. Theoretical. Food: Definition; functions 1 in body; food principles and their uses. Milk: Composition, food-value, digestion. Composition and value of tea, coffee, and cocoa infusions. Nature, structure, composition, digestibilii y, and food-value of vegetables 1 , with special reference to food principles. Calorific value; mineral salts; roughage and water.

Structure, composition, digestibility and foodvalue of lean meat. Effect of heating. Value of meat -broths in hospital dietaries, with special reference to extractives. Nature, composition, etc., of fruits, with special reference to mineral salts 1 , organic acids, roughage, water, and vitamins. Vitamins : Kinds and sources ; functions ; effects of deprivation of. Fever diets, with special reference to typhoid. B. SEMI-LIQUID OK SOFT DIET. Practical (5) Eggs: Soft-boiled, poached, scrambled, omelet. Custard: Boiled, baked, steamed, savoury. Junkets. (G) Cereals: Gruels — oatmeal, barley-flour, rice-flour, arrowroot. Porridge, oatmeal, rolled oats. Rice — boiled, steamed. Toast; bread-and-milk. ( 7 ) Farinaceous puddings : Cornflour ; baked rice pudding ; creamed tapioca, ; sago custard; trifle. Jellies: Milk; fruit-juice; wine; coffee. Spanish cream; fruit-sponge. Theoretical, Eggs : Composition, digestibility, food-value ; effect of cooking; value in hospital dietary. Discussion of semi-liquid or soft diet; conditions in which it is used; foods suitable for inclusion in same. Structure, composition, digestibility, and foodvalue of the cereals, with special reference to starch, mineral matter, roughage; effect of heating on starch. Beriberi: Incidence, causes. Review starches. Digestion and absorption. Gelatine: Nature, sources, composition, digestibility, food-value. Use in hospital dietary. Principles to be observed in feeding the sick. C. LIGHT DIET. Practical. (8) Brains: Stewed, creamed. Sweet-breads: Stewed, creamed. Chicken: Baked, creamed, fricassed, souffled, jellied. (9) Fish: Filleting, baked, steamed, stewed; sauces; creamed fish. Oysters. (10) Vegetables: Potatoes — boiled, baked, mashed, creamed, scalloped. Tomatoes ■ — baked, stewed, scalloped. (11) Fruit desserts: Prune or other fruit whip; baked apples; apple sauce. Complete dinner — e.g., tomato broth, steamed fish with sauce, spinach, scalloped potatoes, stewed prunes, rice pudding.

Theoretical. General discussion of light diet; its use, and foods suitable to be included. Composition, food-value, etc., of brains, sweetbreads, chicken. Review of Lesson (3). Fish: Composition, food-value, digestibility; effect of heat en. Choice of fish; kinds suitable. Review of Lesson (2). Review of Lesson (4). Discussion of fruit, farinaceous, and egg desserts, with reference to nutrient value and balanced diet. Further discussion of light diet. Reasons for excluding onion, cabbage, and raw vegetables or fried food of any sort. Short resume of inftnt and child feeding. I), KILL 1)1 KT, Practical, (12) Salads: Lettuce, celery, tomato, chicken, egg 1 . Dressing: French mayonnaise. Steamed pudding. (13) Complete dinner — e.g., Cream-of-celery soup, broiled chop, mashed potatoes, baked tomatoes, prune whip. Theoretical. Dietetic value of salads, with special reference

to content of water, mineral salts', vitamins, and roughage. Discussion of an adequate and balanced diet. Cooking of meat. Review of Lessons (3) and (8). E. SPECIAL DIETS. Practical, (14) Diabetic: — Tray for breakfast — e.g., orange, bacon and egg, bran-muffins and butter, coffee and cream. Tray for dinner— e.g., chicken-broth, grilled steak, cabbage, salad, mineraloil dressing, diabetic custard, diabetic jelly, bran biscuits and butter. (N.B. — All quantities to be weighed.) (15) Sample tray for one meal: — 1. For nephritis. 2. For constipation, o. For tuberculosis. Theoretical. Diabetes: Short discussion of disease; dietetic treatment; importance of accuracy. Diet in gastric cases, with special reference to Sippy diet in ulcer. Diet in treatment of cardiac, nephritic, liver cases — in anasmia, constipation, diarrhoea, rheumatism.