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.

Aims
The course aimed to:
* provide students with a sound knowledge of the major concepts of home economics, and the science underlying them
* encourage a scientific approach to practical problems related to home and family
* create an awareness of the impact of rapidly changing technology on social, economic, and family life
* help students to improve their skills in communication, comprehension, verbal fluency, and numeracy.

Contents
Food science
Chapter 1. What has science got to do with food?
Chapter 2. Preparing food
Chapter 3. Using cookers
Chapter 4. Cooking
Chapter 5. How does cooking change food?
Chapter 6. Measuring and mixing
Chapter 7. Keeping food

Nutrition
Chapter 8. Food in different countries page
Chapter 9. What is in our food?
Chapter 10. Energy
Chapter 11. Food choices
Chapter 12. Digestion
Chapter 13. Food and its effect on health
Chapter 14. Choosing a nutritious diet
Chapter 15. Solving nutrition problems

Fibres and fabrics
Chapter 16. The importance of fabrics page
Chapter 17. Fabric structure and properties
Chapter 18. Yarns
Chapter 19. Textile fibres
Chapter 20. Fabrics and colour
Chapter 21. Fabrics for clothing
Chapter 22. Soiling and cleaning

People and homes
Chapter 23. Homes and houses page
Chapter 24. Windows, walls, and roofs
Chapter 25. The materials game
Chapter 26. Electricity: what it costs
Chapter 27. Electricity: making it safe
Chapter 28. Electricity: saving work
Chapter 29. Lighting for living
Chapter 30. Home heating and energy