Home economics—for those who attended high schools that offered domestic education
courses—may conjure up nostalgic memories of learning to sew a button or how to bake
a multi-layered cake, but for entrepreneurial-minded registered dietitians (RDs),
the topic brings to mind many interesting professional development opportunities.
Home economics—now generally referred to as family and consumer sciences—is no longer
focused on churning out the typical, stay-at-home housewife, the so-called “Becky
Home-eckies” of the 1950s; rather, these courses are rooted in academia and cover
both the scientific and practical aspects of food and nutrition, including basic cooking
techniques, caloric requirements, sources of food (farm-to-table), budgeting and finance,
and food safety (
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References
- Bring back home economics education.JAMA. 2010; 303: 1857-1858
- Home-ec class isn't dominated by girls anymore.(The Denver Post) (Accessed June 21, 2010)
- Make this recipe and call me in the morning.(Chicago Tribune) (Accessed June 17, 2010)
- Home Ec's modern makeover.(The Washington Post) (Accessed June 8, 2010)
Article info
Footnotes
This article was written by Tony Peregrin, editor and writer for a Chicago-based medical association and freelance writer in Chicago, IL.
Identification
Copyright
© 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
