Brigham Young University. Dept. of Foods and Nutrition
The Department of Foods and Nutrition was established by the College of Applied Science in 1922. In 1930 the department was merged into the newly formed Department of Home Economics. Department chairmen included: Ethel Cutler (1922-1923), Elizabeth Cannon (1924-1925), and Effie Warnick (1927-1929).
Contents
Variant Names
Brigham Young University. College of Applied Science. Dept. of Foods and Nutrition
Brigham Young University. Foods and Nutrition Dept.
Description
Established: 1922
Abolished: 1930
Location: Provo, Utah (1922-1930)
Functions
The Department of Food and Nutrition included courses on cookery, food selection and preparation, food economics and table service, large quantity cookery, nutrition, dietetics, nutrition in disease, and investigation cookery.
Assets and Administrative Structure
The department was administered by a department chair, under direction of college dean.
Associated Units
Superior unit: Brigham Young University. College of Applied Science (1922-1930)
Earlier unit: Brigham Young University. Dept. of Home Economics (1920-1922) (1922)
Later unit: Brigham Young University. Dept. of Home Economics (1930-1955) (1930)
Sources
Brigham Young University Annual Catalog, 1922-1923: p. 89-90 (course offerings)
Brigham Young University The First Hundred Years, 1975: v. 4 p. 498 (Ethel Cutler (1922-1923); Elizabeth Cannon (1924-1925); and Effie Warnick (1927-1929))
Maintenance Information
Record ID: EAC-2009-00297
Creator: RSP