Is cooking dead? The state of Home Economics Food and Nutrition education in a Canadian province

High population rates of obesity and nutrition‐related chronic diseases warrant an examination of the role of food and nutrition education in health promotion. Using a mixed‐methods approach, this study explored student enrolment trends in, and perceptions of, Home Economics Food and Nutrition education in a Canadian province. Enrolment in Home Economics Food and Nutrition courses for grades 7–12 was examined from 2000 to 2010 using administrative data. Perceptions of Home Economics Food and Nutrition education by home economics teachers and superintendents were investigated through in‐depth interviews using a grounded theory approach. Results revealed that, although enrolment, including boys, increased slightly over the study period, the majority of children do not take Home Economics Food and Nutrition classes. Further, enrolment decreased significantly from grades 7 (45.77%) to 12 (7.61%). Home Economics Food and Nutrition education faces significant challenges to its future viability. These include: many school administrators, non‐home economics teachers and some parents do not value Home Economics Food and Nutrition education; Home Economics Food and Nutrition education is seen as less valuable than math and science for future career planning; outdated curriculum and teaching infrastructure; reduced numbers of new home economics teachers; decreasing student food knowledge and skills; and changing social norms regarding food and eating (increased use of convenience foods across population groups, a youth ‘fast food culture’ and fewer family meals). Results also indicated that Home Economics Food and Nutrition education is seen as critically important for youth, given that one third of Canadian children are now overweight or obese, fast and highly processed foods make up an increasing proportion of Canadians' diets, and there are increasing dilemmas being faced with food production and food safety. These results signal a growing tension between societal trends towards technological solutions in education and everyday living, and the growing acknowledgement of the externalities associated with these trends including poor health and environmental impacts. Consequently, evidence‐based food and nutrition education that is relevant for today's food environment and busy lifestyles is warranted to improve the health of current and future generations. This should be based on a comprehensive food and nutrition framework including functional, interactive and critical ‘food literacy’. Policy measures are urgently required to ensure all youth have access to food literacy education.     

Exploring the nutrition and lifestyle knowledge,attitudes and behaviour of student home economics teachers: baseline findings from a 4‐year longitudinal study

It is widely acknowledged that obesity linked with reduced exercise contributes to health problems, and that, conversely, individuals who embark on weight reducing diets may become deficient in key nutrients. It is often advocated that these problems, which can be grouped together as poor dietary practice, be tackled through education. This study attempts to examine the relationship between nutrition education and lifestyle behaviours in a select group of third level students. The Irish Home Economics curriculum aims to teach secondary school pupils about nutrition and lifestyle practices conducive to health. However, the attitudes and lifestyle practices of those teaching this subject have never been examined in Ireland. The purpose of the present 4‐year longitudinal study, whose first year findings are presented here, is to investigate the nutrition and lifestyle knowledge, attitudes and behaviours of a cohort of Irish student home economics teachers over the 4 years of their Bachelor of Education (Home Economics) degree course. The study was designed to explore possible changes in knowledge, attitudes and practices over the course of their professional education. Nutritional knowledge was measured using a 220‐question adapted version of the test devised by Parmenter and Wardle. Attitudes were measured using a questionnaire adapted from the Pan‐EU Survey on Consumer Attitudes to Physical Activity, Body‐weight and Health. Food, alcohol consumption and exercise were measured using a 7‐day reported dietary/exercise diary. Nutrient intake data were determined using dietary analysis. Weight, height and waist circumference were measured and body mass index (BMI) calculated. When starting college, student home economics teachers have broadly similar anthropometric, dietary and lifestyle characteristics to those of their contemporaries. Mean BMI was identical [24.4 kg/m² (SD 4.3)] to that reported in the North/South Ireland Food Consumption Survey (NSIFCS) for those aged 18–35 years, although energy intakes were significantly higher in the cohort of student teachers (P = 0.000). Thirty‐eight per cent were overweight or obese vs. 33.6% in the NSIFCS. Only 17% (n = 6) of students achieved an intake of 300 µg/day of folate as recommended by the Food Safety Authority of Ireland and only one the recommended intake of non‐starch polysaccharides (18 g/day). One in three students in this study smoke (16 of 48) and alcohol consumption was high. Only one student was very active. Students scored a mean of 55% (SD 8%) on the knowledge test, with similar scores attained for specific aspects of nutritional knowledge (i.e. food groups, constituents of foods, current dietary advice, nutrients, lifestyle practices). However, knowledge of nutrition definitions was weaker with a mean score of 31% (SD 8.6%). Students had a positive attitude towards food choice, the link between food and health and control over their own diet. Similar attitudes towards exercise, smoking and alcohol consumption were displayed despite students perceiving themselves as not having a balanced diet, having insufficient exercise and having regretted something done as a result of consuming alcohol. They appear to display optimistic bias in relation to health risks. These findings provide baseline data for the longitudinal study and indicate that those choosing to pursue a career as a home economics teacher in Ireland have similar nutritional and lifestyle characteristics to those of their contemporaries.     

Knowing how to use and understand recipes: What arithmetical understanding is needed when students with mild intellectual disabilities use recipes in practical cooking lessons in Home Economics?

The aim of this study was to explore what arithmetical understanding is needed when students with mild intellectual disabilities use recipes during practical cooking lessons in Home Economics. The settings were compulsory schools in Sweden attended by students with intellectual disabilities. Sixteen lessons in Home Economics during which cooking took place were observed. In total, 37 students and three teachers participated. All students had a mild intellectual disability. Their ages varied, but most were between 13 and 14 years old. The sociocultural perspective on learning, combined with a literacy framework, was used as a theoretical foundation for the study. Main findings are that students need an arithmetical understanding of (i) how to interpret numbers, (ii) how to interpret and use units, and (iii) how to compute when using recipes. The knowledge and skills needed to be able to use a recipe are featured in the concept recipe literacy, capturing both theoretical, declarative knowledge and the more practical, procedural knowledge. Recipe literacy can be used to theorize the use of recipes when learning to cook, as in Home Economics.     

The Cognitive Consumer Education Knowledge of Prospective Teachers: A National Assessment

A nationwide assessment of the cognitive consumer education knowledge of prospective teachers being trained for all academic disciplines included 84 institutions of higher education and provided usable data on 4,309 respondents. The sample scored less than sixty percent correct on the Test of Consumer Competencies. Prospective teachers were most knowledgeable in the areas of Recreation, Clothing, and The Individual in the Marketplace; they scored lowest in the areas of Taxes, Food, and Savings and Investment. Those majoring in Social Studies, History or Geography, Science, and Home Economics scored highest on the average while those majoring in Physical Education, Art and Music, and Special Education scored lowest. The prospective teachers who had completed a consumer education related course, approximately twelve percent of the total, scored higher than those who had not.     

Examination of the health‐belief model to predict the dietary quality and body mass of adults

We examined the ability of the health‐belief model to predict individuals’ dietary quality and body mass among a nationwide sample of 1319 adults in the United States. Simultaneous estimation of the structural equation model found acceptable goodness‐of‐fit to the data. Explained variance in dietary quality and body mass, however, were moderate to weak. The model included three types of nutrition knowledge: basic facts, diet–health awareness and ability to accurately self‐assess nutrient intake. None of these variables had a strong effect on dietary quality or body mass. We speculate that lifestyle characteristics, cultural habits, community infrastructure, and the politics of food production and retailing – variables found in other studies to affect dietary quality and body mass yet not available in our data – might outweigh the effects of nutrition knowledge and sociodemographic factors on estimating dietary quality and body mass. We suggest that future research and intervention programmes focus more on social, cultural and political context than on nutrition knowledge. Current collaborations among life and social scientists to design foods to improve human nutrition might also prove effective in reducing the prevalence of overweight and obesity.     

HOME ECONOMICS: A SOCIO-PRACTICAL FIELD

It is suggested that Home Economics is a socio-practical field, and an account of this new concept together with a consideration of the relation of theory and practice in a socio-practical field are given. The implications of this for Home Economics are discussed and an outline of what a home economics theory would look like, given that Home Economics is a socio-practical field, is put forward.     

HOME ECONOMICS IN CANADIAN UNIVERSITIES 1978

This paper outlines the development of programmes in home economics education in Canadian Universities in this century. It also considers the work done at postgraduate level and Home Economics enrolment statistics for 1976–1977 are included. Opportunities for graduates in Home Economics in Canada are also discussed.     

A REPORT ON THE INTEGRATION OF A UNIT OF DESIGN STUDIES INTO ADVANCED COURSES IN HOME ECONOMICS.

The content of a unit of Design Studies which has been produced for a degree course in Home Economics is outlined and an exercise in three dimensional problem solving is described. The potential of the contribution of Design Education to the development of the modern home economist and consumer is discussed, and the case for an integrated and central role for design studies in Home Economics Courses is presented.     

Editorial: policies and practices

The Journal of Consumer Studies and Home Economics (IJC) is published for academics, policy makers and lay people around the world who are interested in consumer affairs and home economics. It is published quarterly and strives to publish original articles of the highest quality.     

Young child feeding practices and child nutritional status in rural Ghana

A study was conducted in the Manya Krobo district of Ghana with the objective of studying young child feeding practices and child nutrition situation in the area. The study was a cross‐sectional survey involving 400 mothers with young children between 0 and 18 months. A combination of methods, including structured interviews using questionnaire, dietary assessment and anthropometry, was used to collect data for the study. The data obtained were analysed using spss version 10 in Windows. Means and standard deviations were generated for continuous variables and frequency distribution for categorical variables. The results revealed that although breastfeeding rates were high (97%), complementary feeding practices were less than ideal with as many as 14% of the children being introduced to complementary foods below the age of 3 months. The nutritional quality of complementary foods were poor and the prevalence of stunting among the children was high (20%). For adequate complementary feeding and improved child nutrition in this population, nutrition education intervention programmes aimed at improving nutrient intake among young children, through improved diet diversity and increased use of local foods rich in iron and other nutrients, need to be undertaken.     

Family variables,nutrient intakes and perceived health among Malawian women

This study emphasises the inter-relationships among family variables, nutrient intake and perceived health status among Malawian women. The sample consists of rural women residing in Zomba, Malawi, southern Africa. Data were collected from April to June 1993 on (1) family cohesion and adaptability, assessed by a modified version of Olson's FACES 11; (2) dietary intake using a modified food frequency questionnaire; and (3) a 24-item questionnaire on perceived health status, barriers to health and desired methods of communicating nutrition information in the village. The results indicated that Malawian rural women perceived their families as highly cohesive and adaptable. Diseases frequently identified as common in the family were not perceived as related to nutrition. Income significantly correlated with dietary adequacy. The study suggests that efforts to promote health and nutritional status should be directed at disease prevention and its ecological relationship with nutrition. Strategies for communicating nutrition information in rural Malawi are provided.     

The relationship between nutrition knowledge and food behaviour among Finnish homemakers

The purpose of this study was to understand how the different domains of nutrition knowledge are related to health-oriented food behaviour and how both of these are related to socioeconomic factors. The studied population of homemakers (n = 647) answered a mailed questionnaire gathering socioeconomic data, food use data and data on nutrition knowledge. Items measuring both food behaviour and nutrition knowledge were chosen in the areas of fats and dietary energy because of their importance in the Finnish nutrition recommendations. The household context was chosen to increase the understanding of the knowledge-behaviour relationship in everyday settings. The major findings were: nutrition - related beliefs were the best predictors of health-oriented food behaviour (h.o.f.b.); factual knowledge had only weak connections with h.o.f.b.; education and income had stronger connections with h.o.f.b. than factual knowledge; and the connection of practical knowledge oriented with childhood implied that a homemaker's food behaviour was linked with habits adopted from childhood.     

Food choice,nutrition education and parental influence on British and Korean primary school children

The nutritional status of children can influence their health and the risk factors for developing chronic diseases later in life. Korea is unique in that it is relatively westernized and yet maintains much of the traditional foods and cooking methods. Effective nutrition education should help children to choose a healthy diet through the establishment of positive dietary practices and habits. The main purpose of this research is to compare awareness towards nutrition education between primary schools in the UK and Korea and nutritional knowledge that children and parents have in these countries. Dietary and healthy eating knowledge data were collected by a questionnaire as part of a case study comparison using one primary school in Manchester, UK, and one in Seoul, Korea. A total of 171 primary school children and 124 parents of the children were recruited. The results indicated that children and parents appeared to be aware of the importance of limiting fat, sodium and sugar intakes, and requiring non‐starch polysaccharide (NSP). However, in the case of some foods they did not have satisfactory nutritional knowledge of which foods were high in fat, salt, sugar and NSP. British children had a better understanding of the health implication of fat than Korean children, whereas more Korean children considered excessive salt intake harmful than British children. There seemed to be differences in dietary pattern and familiarity with food between the two countries. Children identified parents as the main source of nutritional information. Therefore, parents as well as children need to learn about nutrition in order to give appropriate information or advice to improve the diets of their children. Children preferred exciting, fun, positive and a practical approach to learning about nutrition, such as computer packages and cookery classes. Parents wanted schools to give their children more information about nutrition. This research has shown that nutrition education in schools should be concerned not only to provide nutritional knowledge but also to encourage children to choose healthy food by redesigning nutrition education and school meals.     

宁夏农业学校学生膳食营养状况调查与分析

为了解宁夏农业学校学生膳食营养状况,为制订切实可行的干预措施提供科学依据,采用自制问卷调查的方式,通过24小时膳食回顾法与食物频率法相结合的调查方法,了解学生日常饮食的具体情况。根据中国居民膳食营养指南,分析学生膳食营养情况,运用BMI值评估学生的体质状况。结果显示,与中国居民平衡膳食宝塔的推荐量相比,宁夏农业学校学生的膳食结构中蔬菜、水果、肉类、奶类摄入量过少,膳食的能量不足;三餐比例中早餐能量摄入过少;三大产能营养素功能比例基本适宜;学生体质状况良好。宁夏农业学校学生的饮食行为存在很多问题,需及时给予适当的膳食行为干预,以提高学生的营养健康水平。     

The way we live: understanding the acquisition of living skills to facilitate the consumer empowerment of young people in the 21st century

This research seeks to understand the perceived sources of acquisition of living skills by young people and to examine the formal and informal channels of acquisition. The study focuses particularly on the concept of living skills. These are the skills of transition, of growing up, and independence. For the purpose of the research the skills investigated are those associated (or formerly associated) with the school subject of Home Economics and were distilled from past curricula and documentation (DES, 1985; SCP, 1971). They cover three types of skill: social/interpersonal, cognitive and manual. Social skills include awareness of others, and a sense of responsibility, which is the basis of child‐care and showing tolerance of and concern and consideration for others. Cognitive skills are those associated with decision‐making and management, they involve thinking, reasoning and the use of knowledge. Manual skills are concerned with the use of the hands, with dexterity and with the achievement of specific goals, for example the ability to use tools and appliances with emphasis on the safe handling of them. They can also be linked to knowledge in terms of, for example aspects of food safety and hygiene. Research to date has failed to tackle the concept of acquisition of the skills of transition from home to independent living. Most research is focused on skills pertaining to a particular occupation role (Newman and Newman, 1988; Blustein et al., 1989; Nurmi et al., 1994) rather than those of living skills. Respondents were asked where they had learnt most about manual, cognitive and social skills. To facilitate analysis the channels were condensed to family (mother, father, other family members), community (friends, voluntary organisations), self (trial and error, television, books and magazines), taught (at school, university and work), with a final category of ‘never learnt’ (categories adapted from Macbeth, 1989). The findings revealed that the perceived acquisition of these living skills was through informal channels. From this research it can be argued that the family, being the main perceived source of acquisition of living skills creates the right time, the right place and facilitates exchange efficiencies. However, in this over‐dependence on an informal framework it is unlikely that discrepancies of skill provision can be alleviated. Additionally, standardisation may be difficult if not impossible to achieve. Compounding this is the tendency of young people to have to resort to self‐learning, which it could be argued is acceptable for some skills but not for those reliant on correct information input (such as food hygiene and nutrition).     

Bibliometric analysis of the Journal of Consumer Studies and Home Economics, 1977–1983

Two questions formed the structure for examining the formal communication among researchers using the Journal of Consumer Studies and Home Economics (JCSHE) The first question pertained to the interrelationship between the literature published and cited in JCSHE. The second asked what impact the literature published in JCSHE had on authors publishing in other journals. By performing Bradford analysis using the 1,160 journal references cited by authors of 210 articles in the first seven volumes of JCSHE, 26 core journals were identified. JCSHE was ranked second because it was cited 54 times in 37 articles by 29 authors. Through citation analysis 17 citing articles published in 12 journals other than JCSHE were found. Seven of these 17 citing articles were published in other home economics journals.     

Food consumption patterns,dietary quality and health status of expectant mothers: case studies in suburban and rural communities in Ghana

The study was conducted to determine the food consumption patterns, dietary quality and health status of expectant women and also to assess their level of awareness of nutritional requirements during pregnancy. Food beliefs, taboos and superstitions held by the women were also investigated. Using the purposive sampling technique, 30 pregnant women attending the Maternal and Child Health Clinic at Dodowa (rural) and University Hospital, Legon (suburban), were selected for the study. A structured questionnaire was used to collect information on the respondents’ nutritional knowledge, beliefs, taboos and superstitions and health status. A food frequency questionnaire and the 24‐h dietary recall method were used to obtain information on food consumption patterns and dietary quality. The study revealed that, although the majority of the respondents (83.3%) had some knowledge of nutrition, not all were applying it in their feeding practices because of financial constraints. With regard to consumption patterns, most of the women (83.3%) were having three meals a day, while the rest either ate twice a day or anytime they were hungry. Seventy‐three per cent of the respondents also increased their food intake during pregnancy. Foods eaten were based mainly on starchy roots and tubers, cereals and vegetables. Legumes, oilseeds and fruits were often lacking in the main meals of respondents. Although animal products were consumed daily, the quantities taken were very small to provide for adequate protein, especially in the rural area. Various types of food were avoided by some of the expectant mothers for reasons such as nausea, loss of appetite, taboos and superstition. With regard to dietary quality, respondents from the rural area had diets of poorer quality in terms of nutrient intake compared with those from the suburban area. In both communities, iron contents of diets were quite low. Forty‐seven per cent of the women interviewed were anaemic, with a higher prevalence of anaemia being observed in the rural community. Common ailments reported by the women were dizziness, headache, waist pains and malaria. Based on the results of the study, it was recommended that nutrition education for pregnant women should be stepped up at antenatal clinics especially in rural areas.     

Nutrition knowledge and lunchtime eating habits of secondary school children in Lothian

A total of 103 secondary school children attending five schools managed by Lothian Regional Council were surveyed to establish nutrition knowledge, attitudes and beliefs about healthy eating and their patterns of food consumption at lunchtime on schooldays. The results indicate that nutrition knowledge was surprisingly good and the children surveyed were proficient at identifying foods that were high in fibre and low in sugar, salt and fat. When questioned about their liking for foods, however, many identified foods that were characteristically high in fat, sugar and salt, and low in fibre. Examination of the dietary diaries kept at lunchtime confirmed that consumption of these types of foods was typically high, with very low consumption of fruit and vegetables being reported and high intakes of carbonated drinks, confectionery and chocolate. This conflict between nutrition knowledge and food choice patterns is discussed in the light of the probable future effects on health and the implications for health educators.     

Who will make an indulgent food choice after having fulfilled their healthy eating goal?

This research considers how subjective nutrition knowledge and calorie consciousness moderate the effects of eating goals on indulgent vs. healthy consumers and their on subsequent choices. A two between‐subjects design (an eating goal invoked by a main course: healthy vs. indulgent) was conducted, where the choice of salad dressing (healthy or indulgent) was a dependent variable. Two individual traits (subjective nutrition knowledge and calorie consciousness) were considered as moderators between eating goals and food choices. The results indicated that individuals with high levels of subjective knowledge about nutrition or with a high level of consciousness about calories were more likely to choose a healthy option when their indulgent goal had been invoked. However, they were more likely to make indulgent choices when their healthy goal had been fulfilled by the main course. In contrast, for those with low levels of subjective nutrition knowledge or with a low level of consciousness about calories, food choices were not influenced by the eating goal which had been invoked. The findings could help practitioners in the food industry to develop different food combinations with which to satisfy their customers through understanding personality traits.