The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1917-04-19
HOME l|ALET|Cs IS
IMPORTANT BRANCH
OF RED CROSS WORK

sSelsn Wo4liSIl tAe pIOpCT 6elecLlOn ana
nutritive value of food and the i'm
portance of a well-balanced diet for
adult and child, the sick and well, in
order that they may not only under
stand the underlying principles but
apply such knowledge to the practical
performance OF buying, cooking and
serving in their own homes.
The course covers Is lessons of
not less than two hours each. A part
of each lesson should ordinarily be
devoted to theoretical instruction anG
review, and the remainder to practi-
cal work and demonstrations. The
topics are as follows:
Lesson 1. Hygiene of food.
Lesson 2. Nutrients.
Lesson 3. Meat and fish
Lesson 4. Milk and eggs.
Lesson 5. Cereals general dis
cussion.
Lesson 6. Cereals-bread making.
Lesson 7. Meat sub titut tie S,
Cheese, legunnes and nuts).
Lesson s. Vegetables and fruits.
Lesson g. Digestion,
Lesson 10. Food value and dietary
standards.
Lesson II. Bill of fare making.
Lesson II. Serving meals for FAM
lilies.
Lesson Is. Food for infants and
young children.
Lesson ID. Food for school.
Lesson Is. Food for the sick
Classes may be organized in home
oietetics by individuals, clubs, schools,
churches, or under Red Cross chap
tiers, Red Cross teaching centers, etc.
| If under the latter, the director of
the center will attend to the details
of organization, filing of class rolls
and fees. If under individual or
! groups, one member should be select
| ed to act as president. The presi-
dent of the class will assume the re-
! sponsibility Of the details of organi-
cation.
Size of class-Not less than 10,
nor more than 20.
Age of pupils-U Unrestricted. It is
recommended that pupils of approx
mately the same age be grouped to.
gether in one class, and those under
| the age of 16 should be indicated upon
| the class role.
i Place of meeting and equipment
/ Wherever the proper sized room and
necessary teaching equipment can be
secured. Diet kitchens of the public
schools would be, perhaps, the most
| widely available places suitable for
! the teaching of this course, as their
/ equipment, as we'll as those of diet
schools in connection with the train
/ ing schools fer nurses, kitchens of
4 clubs, churches, ETC., would furnish
many of the essentials for the proper
conduct of this course. A suitable
equipment is necessary for efficient
teaching, and the permission to use
any such place as indivated above,
would go very far towards making
the class work in home dietetics a
success. Lists of equipment will be
sent upon request to the Bureau of
Nursing Service, American National
Red Cross, Washington, D. G. It is
suggested, however, taht instructors
teach the use of substitutes wherever
! possible.
/ Every effort viii lbe made by the
| Bureau of Nursing to keep on file
the names of acceptable dietitians to
act as instructors of classes. If none
are available in given locality,
classes may suggest to the Bureau
of Nursing Service local dietitian
selecting, if possible, someone with
experience, either as teacher in a
school, or as an instructor in train
ing school for nurses. Arrangements
have been made for their enrolment
with the Red Cross as dietitians, SIM
liar to the enrolment of Red Cross
nurses. The name of such a dietitiau
with the request for the enrolment
blanks, should be sent to the Bureau
of Nursing Service, Washington, D.
c., in ample time so that the for
J mality Of enrolling may be completed
before the instruction of the class
| begins. The Bureau of Nursing SER
vice will request from the nearest
committee on dietitians of the Ameri-
can Red Cross, definite recommen-
dation as to her qualification fol-
teaching, and when this has been re.
ceived, the class vii be notified Of
thisfact. It is urged that the instruc-
ton should not begin until the in
structor has been appointed.