Food literacy (FL) has become a key concept for many family and consumer sciences/home economics (FCS/HE) professionals, especially those with specializations in dietetics and nutrition, food studies, and education. References to food literacy have grown exponentially since its first mention in the 1990s (Begley & Vidgen, 2016) and are used…

This paper is a historical review, documenting the evolution of Home Economics as a subject in Irish primary and post-primary education from the 1800s to the twenty-first century. In the 1800s and early twentieth-century domestic subjects, including cookery, was widely taught to females in both primary and post-primary schools. The philosophical…

The place of practical cookery within school subjects in England has, in recent years, been debated as part of concerns about the nation's health and obesity. Cookery has been a school subject for over a century, but has only ever held a minority place in the curriculum. In 2017 we surveyed teachers of practical cookery in schools, in a repeat of…

In 2003, Jennifer Grossman wrote an opinion piece for "The New York Times" titled "Food for Thought (and for Credit)" with the opening sentence: "Want to combat the epidemic of obesity? Bring back home economics." That thought seemed to simmer for awhile and then in 2011, Professor Helen Zoe Veit wrote another opinion…

This article explores the various types of domestic education, particularly cookery, available in Manchester between 1870 and 1902. The work of the two local School Boards and the Manchester School of Domestic Economy are shown as part of a complicated network of provision--a mixed economy of welfare, including enthusiastic philanthropists and…

Describes the success of home economics classes open to boys as well as girls. (AN)

"This article is a condensed version of the presentations the authors made at the concurrent session on malnutrition at the American Home Economics Association 1969 annual meeting. An article based on the speech by Dr. Richard H. Barnes, the main speaker at this session, will be published in the November issue of the Journal. (Editor)

A study involving five blind students (17-19 years old) was conducted to develop taped instructions for use in teaching food preparation skills. (SB)

Three units of study on the American cuisine and regional American foods are provided in this teaching guide designed for use in home economics and world food classes. The first unit focuses on the historical development of the American cuisine and some of its distinguishing features. The second and third units focus on the eastern and western…

Describes the inexpensive techniques utilized by a high school home economics teacher to teach the metric system to students in her sewing, child care, and foreign cooking classes. (EM)

This packet contains two lesson plans for a class on making bread to be taught in an adult literacy program. Developed by a teacher who has taught the classes to 175 people, the lesson plans each contain complete directions for working with students while baking bread. One lesson plan is for experienced home bakers, and the other is a simpler…

Specific techniques to alleviate difficulties encountered in routine kitchen tasks are described for the elderly and the handicapped, particularly those persons with upper extremity weakness or amputees, arthritis, incoordination, wheelchair confinement, loss of sensation, and limited vision. Helpful information is provided in areas of kitchen…

Describes how a home economics teacher developed a low budget home economics program for elementary students aged six to twelve. Includes class activities in clothing construction, baby care, foods and nutrition, crafts, and shopping. (EM)

This lesson packet suggests ways for children to explore cultural change through studying technology used in the kitchen. Lessons include: (1) "Using Oral History as a Strategy"; (2) "The Test Kitchen"; (3) "Bread Making from Scratch"; (4) "Then and Now Kitchen Museum"; and (5) "Kitchen Mysteries."…

These student learning materials deal with food preparation. The following topics are covered in the individual units: types of food service jobs and their educational requirements; safety and fire prevention; sanitation; use and care of hand tools and utensils; care and use of equipment; counter service; cashiering; fry stations; dining room…