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Foods and Nutrition was an original department when the
School of Home Economics was started in 1926, and is the only department
within the school to remain the same in focus and name. Before
the School of Home Economics was established, Dietetics and Nutrition was already
a program of study within Household Economics, when it became
a department in the School of Science in 1905. At that time,
the President's annual report quotes the reason for establishment
of the new department, "Purdue should offer to women opportunities
comparable in scientific and technical value with those enjoyed
by men." A 1923 catalog lists Dietetics and Nutrition as
the only professional program in the area of foods and nutrition.
The dietetics program at Purdue was the first in the state.
The Delta Chapter of Kappa Omicron Nu, national honorary
for Consumer and Family Sciences, was the second chapter,
founded in 1913.
Department Heads
The first woman
to head the department was Amy Bloye, a departmental instructor
before the move from the School of Science. When she retired
in 1953, Dr. Gladys Vail became department head until she
moved to the position of dean in 1962. At that time, Dr.
Mary Fuqua became department head until 1966, when Elwood
Reber took that position. Dr. Reber held that position until
1973. Dr. Helen Clark was acting head until Dr.
Paul Abernathy was hired in 1974. Dr. Connie Weaver was
promoted to this position in 1991 when Dr. Abernathy desired
to step down.
Leading the Way
There have been
many firsts for Foods and Nutrition. F&N contributed
the first two women distinguished professors to the University,
Drs. Helen Clark and Avanelle Kirksey. Dr. Gladys Vail was
a charter member and the only woman in a new organization,
Institute of Food Technologists, that has since become
an influential, important organization for food professionals
and educators. The first male graduate of CFS was an F&N
major. The interdisciplinary Interdepartmental Nutrition
Program was begun in 1992. A new major, nutrition, fitness
and health, is among very few in the nation to combine nutrition
with the other lifestyle components of fitness and health
curriculum.
Significant Research
There has been major
research conducted in this department.
- In the 1940s, Dr. Ceclia Schuck studied requirements
for and sources of ascorbic acid. Gertrude Sunderlin developed
a "Master Mix" that was used widely in the preparation
of baked goods in homes and institutions. Ruth Johnson
did research on meat and eggs in cooperation with Animal
Science and Poultry Departments.
- In the 1950s and 1960s, Dr. Helen Clark did research
on the protein and amino acid requirements of man, an
area that took on a note of urgency because of the world
food problems. As part of a North Central Regional project,
college students participated in experiments designed
to evaluate the requirements of men and women for protein
and amino acids and the ability of different sources of
protein, alone or in combination with other protein courses
or with essential amino acids, or special mixtures of
amino acids, to meet these needs. High-lysine corn and
high-protein rice were tested in this context. The work
that they did contributed significantly to the body of
knowledge in this area. (Dr. Clark considers her many
graduate students that work effectively in the field,
as her biggest contribution.)
- During this time, Vianna Bramblett and Dr. Margie Woodburn
tested proper methods for cooking turkey. This was a huge
project, funded by the Department of Agriculture. The
standards that were established at this period of time
for food safety and quality for turkey with and without
stuffing are still being used today.
- In the 1960s, 1970s, and 1980s, Dr. Avanelle Kirksey
worked in the area of maternal, infant, and child health.
The large Egypt study that she conducted in the early
1980s made a major contribution in the area of vitamin
B6 needs in utero and in childhood. A correlation was
discovered between low levels of vitamin B6 during pregnancy
and lactation and abnormal structural changes in the brain.
- In the 1990s, Camp Calcium, a research project of Dr.
Connie Weaver, was funded four times by the National Institute
of Health. Information obtained about calcium metabolism
in adolescent girls through this research was the major
factor to establish the new RDI levels in 1998.
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