Publication Date


Document Type


First Advisor

Rockwood, Catherine||Kilpatrick, Julia||Reed, Mary Frances, 1906-

Degree Name

M.S. (Master of Science)

Legacy Department

Department of Home Economics


Food; Home economics--Study and teaching


The purpose of this study was to ascertain a basis for determining some of the practices in food units which should be retained, added, or deleted in the home economics curriculum of this school. Data were collected by means of questionnaire-check lists and grocery-buying records from the families selected for the study. The questionnaire-check list asked for information regarding family size, ages of members, employment, food practices and food-buying habits. The grocery-buying record listed 155 food items in the various food groups. Extra blanks were provided for writing in items not listed. The respondents were asked to complete the questionnaire-check list and to complete the grocery-buying record by recording amounts of the foods purchased for one week. The findings in this study seem to imply: 1. The teaching of nutrition needs to be made more meaningful to these students whose diets are not adequate. 2. Food units need added emphasis on money management. 3. Cost comparison in relation to nutritive value of foods should be given greater emphasis, e.g., cuts of meat. 4. Convenience foods are used by most of these families. These future homemakers need then to be taught: (a) the importance of making wise choices; (b) the evaluation of convenience foods from the standpoint of nutrition and money management. 5. Snacks occupy an important role in the nutrition picture, so their relationship to a well-balanced diet needs more emphasis. 6. These students would benefit by the increased use of low-cost foods in laboratory experiences.


Includes bibliographical references.||Page enumeration skips number iv.


vii, 58 pages




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