Nuffield Home Economics: the Basic Course

The Basic Course of Nuffield Home Economics was designed for students aged 11–14. The project was supported by the Nuffield Foundation and devised in collaboration with trial schools and with industrial consultants.

It covered four main areas:
* Food science - Food as a resource: the biologicaI, chemical, and physical nature of food; the principles of food handling; the methods of preparation and cooking and their effects on food.

* Nutrition - The study of people and food; evidence of the effects of different diets on growth and health; current viewpoints.

* Fibres and fabrics - Materials and their properties; the importance of textiles in daily life from bandages to car tyres; the principles behind textiles, dress, and fashion.

* People and homes - Homes as shelters and ways of meeting individual and family needs; the scientific principles underlying the effective and economic management of the home and its equipment; child care and development.

Publications
* The Basic Course (the textbook for students)
* Teachers’ Guide to the Basic Course
* A pack of worksheets and OHP masters providing data, background information, and additional experiments (not yet available in the eLibrary).