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Is cooking dead? The state of H ome E conomics F ood and N utrition education in a C anadian province
Author(s) -
Slater Joyce
Publication year - 2013
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1111/ijcs.12042
Subject(s) - promotion (chess) , population , family and consumer science , nutrition education , curriculum , food science , psychology , medical education , gerontology , medicine , pedagogy , mathematics education , chemistry , political science , environmental health , politics , law
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, H ome E conomics F ood and N utrition education in a C anadian province. Enrolment in H ome E conomics F ood and N utrition courses for grades 7–12 was examined from 2000 to 2010 using administrative data. Perceptions of H ome E conomics F ood and N utrition 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 H ome E conomics F ood and N utrition classes. Further, enrolment decreased significantly from grades 7 (45.77%) to 12 (7.61%). H ome E conomics F ood and N utrition education faces significant challenges to its future viability. These include: many school administrators, non‐home economics teachers and some parents do not value H ome E conomics F ood and N utrition education; H ome E conomics F ood and N utrition education is seen as less valuable than math and science for future career planning; outdated curriculum and teaching infrastructure; reduced numbers of new home economics teachers; decreasing student food knowledge and skills; and changing social norms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 H ome E conomics F ood and N utrition education is seen as critically important for youth, given that one third of C anadian children are now overweight or obese, fast and highly processed foods make up an increasing proportion of C anadians' 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.