The Evolution of Research in Family and Consumer Sciences: Food, Nutrition, and Health

Changing perspectives in food, nutrition, and health are bringing new research opportunities. Knowledge that nutrients and other food substances prevent chronic disease expanded the study of dietary requirements beyond merely obviating deficiency. Government policy makers mandate food guidance programs to enable consumers to choose foods that are culturally appropriate yet support health. Intervention strategies leading to suitable food behavior are needed to address the rising health costs associated with aging and chronic diseases. Functional foods carrying added health benefits have gripped the attention of food producers and consumers, yet much is to be learned regarding long term effects. FCS professionals are uniquely qualified to study not only the theoretical bases of these issues but also their impact on the physical and psychosocial well‐being of families. Research methods and applications must be incorporated at all academic levels to prepare FCS professionals to meet the research opportunities and challenges ahead.