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CALL NUMBER: T2364:0001 SUPPLIED TITLE OF TAPE(S): The dietetics profession and Vancouver General Hospital (tape 1) RECORDED: [location unknown], 1976-03-17 SUMMARY: TRACK 1: Some information about life in Alberta; a description of home economics course and emphasis till graduation in 1938; in 1938, she attended the dietetic internship program at the Royal Jubilee; describes the course and graduation at the outbreak of the Second World War. Mrs. Willick returned to Alberta and worked for the Grey Nuns in Regina, and then at Brandon General Hospital. As a nutritionist for the federal department of health, she worked for a few years with industries; she describes the work, surveys, aims, rationing, and some results of the work. In 1945, she became the first dietitian for the RCMP. She tells of her experiences in budgeting, shortages, and the involvement in spy incidents and feeding extra forces. TRACK 2: Concludes the stories of the spy problem. She worked with the Regina RCMP for a year; an account of the fun, blizzards and problems there. In 1948, she returned to the Royal Jubilee as assistant in charge of the cafeteria; describes staff, responsibilities; effect of hospital insurance; the peculiarities of the Victoria menus; changes in equipment; finances and meal choices. In 1957, she joined VGH as dietetic supervisor. A brief description of the location of the kitchen; staff and changes; an account of the development the VGH dietetic department, beginning in 1911, and the appointment of the first dietitian, Miss Kinney, in 1914; the location of the department; dining room service; medical supervisor; equipment and service changes.

CALL NUMBER: T2364:0001 SUPPLIED TITLE OF TAPE(S): The dietetics profession and Vancouver General Hospital (tape 2) RECORDED: [location unknown], 1976-03-17 SUMMARY: TRACK 1: Some problems with cooks and butchers are discussed; in 1926, Ethel Pipes was the dietitian; Mrs. Willick discusses the internship program and how it developed; in 1948, Paula Reber was in charge, and the planning for the Centennial Pavilion was completed; an account of the development of the dietitian profession with the CDA in 1935, and its role and the growth and changes in the BCDA; a description of the department in 1957; responsibilities; the move into the Centennial Pavilion; equipment problems; the centralized and decentralized food service, and conveyor belt problems; a description of food preparation; move to greater use of prepared foods (such as vegetables and meat), and the pros and cons of relying on prepared foods. TRACK 2: Factors and considerations in buying, mechanization trends, food budget, strikes and food contracts at VGH; the response of the department to popular trends; ethnic eating habits; the effect of medical plans and menu choices; other dietetic services provided; trends in the dietetic profession; specialization; administrative practices; changes in hospitals; the pros and cons of relaxed regulation. In 1971, an administrative change occurred with the arrival of the catering firm; the opinions of the dietitian concerning this development, and the return of control after four years.