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Benjamin Thompson
British physicist and inventor of the first range with temperature controls. Benjamin was the first to identify nutrition as a science. The Rumford Kitchen at the Chicago World's Fair in 1893 was named after Benjamin, also known as Count Rumford. -
Catherine Beecher
Catherine was the author of the first FACS book that was
highlighted by the Department of Education. She later went on to write 33 text books. Catherine was also known for promoting equal education for women. -
FACS Textbook
The first FACS textbook, 'A Treatise on Domestic Economy,' written by Beecher, was written in 1841. It's focus was on the importance of women's roles within society, and specifically, in the home. -
Ellen Richards
Elllen was a chemist who aided in getting policies and regulations by using her home as a lab and beginning food standards and testing. She was also an important part of incorporating school lunch programs. -
W.O. Atwater
W.O. Atwater is considered the "Father of Nutrition" and invented bomb calorimetry. He was instrumental in studying metabolism during exercise, paving the way for the metabolic cart for measuring calorie expenditure. -
Land Grant Universities in Arkansas
Land grant universities in Arkansas include the University of Arkansas in Fayetteville and Pine Bluff. Land grant universities are higher-education institutions that receive benefits from the Morrill Act. This act supports agricultural and mechanical arts colleges. -
Morrill Act
This was the first of two acts that was put into place so that states would be able to have funded public colleges through the use of federal land and grants. The purpose was to open doors for agriculture and technical education to those in the workforce, such as farmers, to be able to engage in higher education. -
Land Grant Universities
Land Grant Universities are higher education institutions that are specified by the state to receive benefits from the Morrill Act of 1862. These universities focus their teaching on agriculture, military information and mechanical arts. Each state was given grants in the form of federal land due to the high demand for agricultural/technical education. -
C.F. Langworthy
Langworthy was also one of the founders of the FACS profession. He also played a role in experimenting with metabolic tests, as well as the chemical composition of food itself. He was also a co-editor for the 'Journal of Home Economics.' -
Carolyn Hunt
Carolyn Hunt was one of the founders of the FACS profession. She played a significant role in experimentation with immigrant and ethnic populations in Chicago and their diets. In correlation with food history, she also researched the economic and social status of immigrants. -
Rumford's Kitchen
The Rumford Kitchen was an exhibit in the 1894 World Fair in Chicago. The kitchen was intended to display the principles of chemistry and science in regards to cooking and nutrition. -
Lake Placid Conference
In 1899, the Lake Placid Conference took place in New York where eleven individuals gathered together. They officially established a new field of study and labeled it 'Home Economics.' This was the beginning of the field of Family and Consumer Science. -
Martha Rensselaer
Martha was a professor at Cornell University as well as President of American Association of Family and Consumer Science. She eventually developed cooperative extension service programs at the university. -
Martha Rensselaer
As a Cornell Professor, Martha helped in creating Cooperative Extension Service Programs for the university. She was also the president of the American Association of Family and Consumer Sciences. -
Alexandria, Virginia
The American Association of Family and Consumer sciences headquarters is located in Alexandria, VA. The purpose of this association is to influence policies, provided educational programs and empower communities. -
Smith Lever Act
The Smith-Lever Act was what created the cooperative extension service including FACS. The aim of these services is to offer education and assistance from an agricultural standpoint in order to understand and address public issues. -
Smith Hughes Act
The Smith-Hughes Act is what allowed FACS to be considered part of career and technical education. This would further allow FACS skills to be taught to students in middle school and high school. -
Academy of Nutrition and Dietetics
The academy was founded by 58 individuals who were dedicated to improving public health through nutrition. This female group also aimed to conserve food due to the fact that this took place in the middle of World War 1. -
Lulu Graves and Lenna Cooper
Lulu was the first president of the Academy of Nutrition and Dietetics, formerly called the American Dietetics Association. She and Lenna Cooper founded the ADA for hospital dietitians to be able to congregate and discuss during WWI. -
Home Economics Degree
The University of Georgia for Agriculture was the first school to approve a bachelor's degree for Home Economics. The first graduate of the program and the first female graduate of the university was Mary Creswell. -
Vocational Education Act
The Vocational Educational Act was implemented to offer grants to states in order to create vocational education programs. Examples of these programs would include culinary, mechanical, welding and electrical programs. -
Vocational Amendment
In 1968, an amendment was made to the vocational education act in order to allow funds to be granted to states in establishing these education programs into high schools. This would open doors for those with disabilities or special needs to also be able to enter into such programs. -
Vocational Amendment
An additional amendment was made in 1976 to the Vocational education act in order to ensure that states follow through with programs to rid of discrimination. The purpose was to make education more equitable and less segregated by gender. -
Carl Perkins Act
The purpose of the Carl Perkins Act is to allow secondary and post-secondary students the opportunity to develop academic, career and technical skills. Funds were increased these individuals to allow them to be better prepared for the workforce.
