Difference between revisions of "Brigham Young University. Dept. of Foods and Nutrition"
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| − | + | The Department of Foods and Nutrition was established by the College of Applied Science in 1922. Department chairmen included: Ethel Cutler (1922-1923), Elizabeth Cannon (1924-1925), and Effie Warnick (1927-1929). | |
==Description== | ==Description== | ||
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==Sources== | ==Sources== | ||
| − | + | Brigham Young University Annual Catalog, 1922-1923: p. 89-90 (course offerings) | |
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| + | 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== | ==Maintenance Information== | ||
Revision as of 14:52, 5 October 2009
The Department of Foods and Nutrition was established by the College of Applied Science in 1922. Department chairmen included: Ethel Cutler (1922-1923), Elizabeth Cannon (1924-1925), and Effie Warnick (1927-1929).
Contents
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)
Associated Archival Materials
Insert references to all associated materials here.
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:
Creator: RSP