Brigham Young University. Dept. of Foods and Nutrition

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

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)

Later unit: Brigham Young University. Department of Foods and Science (1950-1930)

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

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Creator: RSP