Driving Leadership in Food and Nutrition Education

• FCS professionals support individuals, families, and communities by providing education and resources to help them pursue healthier, more nutrition food options.
• FCS professionals support the food industry by contributing to the development of accurate and easy to read food labels, testing and researching healthy food alternatives, and development of new food products, and developing outreach and education programs about new food products.
• FCS professionals support federal, state, and local governments develop food and nutrition policies, disseminate information on food and nutrition programs, alert communities to unhealthy food and safety risks, assist in coordinating outreach. 

Family and Consumer Sciences (FCS) is the people-centered science, focused on the study of individuals, families, and communities with the aim of assisting them to live healthy and successful lives through the provision of education, research, and technology.

FCS professionals work as:

• Food and nutrition policy experts
• Chefs in the culinary arts
• Food science and nutrition experts
• Food product design engineers
• Educators in K-12, post secondary, and community (e.g., cooperative extension) education

1. Support the inclusion of Family and Consumer Sciences education in K-12 career and technical education.
2. Support state licensure requirements that include FCS credentialing.
3. Seek training and education from FCS professionals.
4. Encourage your learners to attend FCS classes in K-12 and higher education.
5. Hire food and nutrition professionals that have graduated from a recognized FCS college or university program.
6. Share AAFCS educational materials, informational fliers, and resources with your family, friends, and colleagues.

Click Here to Tell Others about the Critical Role FCS plays in Food and Nutrition Education

Click Here to download the AAFCS Celebration of Food & Nutrition Month Flyer

Click to download - Including Family and Consumer Sciences (FCS) Professionals in Programs to Educate Communities About Food and Nutrition Amplifies Impact and Adoption

Interview with Diane Mora

Diane Mora is Education Director at Kids Feeding Kids, a program of Pete’s Garden. She is a distinguished chef and educator whose career combines culinary and education excellence with a passion for social responsibility. 

Click Here to watch the recording

Can Nutrition Curricula Promote Healthy Aging?

A recent study published in the Family and Consumer Sciences Research Journal found that participants who attended nutrition education sessions showed improvement in nutrition knowledge of meal planning, interpreting nutrition food labels, and selecting healthy food. - More here

Tips for:

• Non-Candy Treats
• Back to School Meals
  • Pack a MyPlate Lunch
  • Recipes in 30 minutes or less
  • Cooking in a dorm room
  • Back to school baking

FCS Research into Food and Nutrition

View the AAFCS Research Brief on Food Insecurity 

Edited by Carolyn Bednar, Texas Woman's University

COVID- 19 and Changes in Household Food Practices
Cloutier, J., Roy, M.-C., & Roy, A. (2021). COVID- 19 and Changes in Household Food Practices. Journal of Family & Consumer Sciences, 113(4), 23–35.

Added Sugar Consumption and the Relationship With Mood Disorders in Women
Fish, A., & George, G. (2020). Added Sugar Consumption and the Relationship With Mood Disorders in Women. Journal of Family & Consumer Sciences, 112(2), 40–48. 

Attitudes and Acceptability of Behavior Change Techniques to Promote Healthy Food Choices Among Danish Adolescents
Trine Riebeling Nørnberg, Laurits Rohden Skov, Louise Houlby, Federico Jose Armando Pérez-Cueto, Family and Consumer Sciences Research Journal, Volume 44, Issue 3, pages 264–279, March 2016

Continued Barriers Affecting Hispanic Families’ Dietary Patterns
Elizabeth Villegas, Sarai Coba-Rodriguez, Angela R. Wiley, Family & Consumer Sciences Research Journal, Volume 46, Issue 4
June 2018, Pages 363-380

Development of Food Group Books for Three- and Four-Year-Old Children
Jessica L. Barnes, Cynthia A. Warren, Family & Consumer Sciences Research Journal, Volume 45, Issue 3
March 2017, Pages 272-284

Focusing on the literacy in food literacy: Practice, community and food sovereignty
Renwick, K. & Powell, L. J. (2019). Focusing on the literacy in food literacy: Practice, community and food sovereignty. Journal of Family and Consumer Sciences, 111(1), pp 24-30.

Highlighting Healthy Options in a Food Pantry Setting: A Pilot Study
Kaitlin N. Grabow, Julie Schumacher, Jennifer Banning, Jennifer L. Barnes, Family & Consumer Sciences Research Journal, Volume 48, Issue 3, March 2020, Pages 263-275

A Qualitative Evaluation of a Fitness and Nutrition-Focused Wellness Program
Deanida Andrews, Virginia B. Gray, Christine Galvan, Ayla Donlin, Family & Consumer Sciences Research Journal,
September 2017, Volume 46, Issue 1, Pages 70-81

Addressing Food Insecurity in Food Deserts for Children Through Container Gardening
Swafford, M., Sisk, C., Branson, J., Paradis, A., Dale, K. R., Fritts, A., & Boyer, S. C. (2021). Addressing Food Insecurity in Food Deserts for Children Through Container Gardening. Journal of Family & Consumer Sciences, 113(4), 16–22.

Barriers and Facilitators for Fruit and Vegetable Consumption Among Adults in Rural Counties
April Tallant, Morgan Rettig, Sarah Tennyson, Family & Consumer Sciences Research Journal, Volume 47, Issue 1
September 2018, Pages 87-100

Cooking Frequency Predicts Fruit and Vegetable Intake Among College Students
Minkow, S., Gray, V., Rodriguez, S. N., Reiboldt, W., & Childers, J. (2020) Cooking Frequency Predicts Fruit and Vegetable Intake Among College Students. Journal of Family &  Consumer Sciences  112(1), pp. 38–45

Development of a Community Food Pantry for Students of Higher Education
Fast, E., Julie, N., Lanier, J., Banning, J., Bardwell, A., Drake, T., & Vollmer, R. (2023). Development of a Community Food Pantry for Students of Higher Education. Journal of Family and Consumer Sciences, 115(2), 43–48. 

Food Communication in the Contest of the Food Guiding Principles and the Family Dinner Routine
Sawyer, M., Duran, N., & Luna, K. (2020). Latino Adolescent Food Communication in the Contest of the Food Guiding Principles and the Family Dinner Routine [Review of Latino Adolescent Food Communication in the Contest of the Food Guiding Principles and the Family Dinner Routine]. Journal of Family and Consumer Sciences, 112(4), 45–54.

A Taste of Good Health: Evaluation of a School-Based, Healthy Lifestyles Program for Parents in Latino Communities
Annette Besnilian, Peggy Johnson, Scott W. Plunkett, Family & Consumer Sciences Research Journal, March 2018, Volume 46, Issue 3, Pages 205-218

Analysis of Child Food Requests and Maternal Compliance in Low-income Hispanic and Non-Hispanic Families
Amber Haroldson, Zachary Cordell, Lauren Haldeman, Family and Consumer Sciences Research Journal, Volume 44, Issue 1, pages 37–50, September 2015

Challenges and Solutions to Change of Operations in Nutrition- and Health-Related Community Programs, Cooperative Extension, and Teaching During COVID-19
Martin, S., & Rogus, S. (2021). Challenges and Solutions to Change of Operations in Nutrition- and Health-Related Community Programs, Cooperative Extension, and Teaching During COVID-19. Journal of Family & Consumer Sciences, 113(4), 52–56.

Determinants of Dietary Behaviors Among University Students: A Theory-based Approach
Nguyen, B., Ana Florencia Moyeda-Carabaza, Li, X., & Bala, F. (2023). Determinants of Dietary Behaviors Among University Students: A Theory-based Approach. Journal of Family and Consumer Sciences, 115(1), 14–21. 

Dietary Acculturation of Obesity Risk Reduction Behaviors in Chinese Americans
Doreen Liou, Kathleen D. Bauer, Emily Fowler, Family & Consumer Sciences Research Journal, Volume 47, Issue 2
December 2018, Pages 130-141

Fuel Up & Go! A technology-driven food literacy program to change adolescents' knowledge, attitudes, and behaviors toward fruits, vegetables, sugar-sweetened beverages and physical activity
Wickham, C. A., Carbone, E. T., & Bigelow, C. (2019). Fuel Up & Go! A technology-driven food literacy program to change adolescents' knowledge, attitudes, and behaviors toward fruits, vegetables, sugar-sweetened beverages and physical activity. Journal of Family and Consumer Sciences, 111(3), pp 45-54.