Ms Amanda McCloat:

I am here today to represent the home economics department in St. Angela's College, Sligo. I am the head of home economics and I am joined by Dr. Elaine Mooney, lecturer in home economics at the college.

St. Angela’s College, is a college of the National University of Ireland Galway and delivers the only initial teacher education programme in home economics to masters level, educating third level students to become home economics teachers. We welcome the consultation being undertaken by the committee and are most grateful for the opportunity to address the committee today.

As it is a core aspect of home economics, I will brief the members on food education and specifically the contribution of home economics as a post-primary school subject in addressing the issue of childhood obesity. We believe that prioritising the study of home economics in post-primary schools for all students is one of the most effective health promotion strategies available to combat poor dietary choices and unhealthy eating practices and consequently, assist in achieving the aims of A Healthy Weight for Ireland: Obesity Policy and Action Plan 2016-2025.

Home economics in schools is a comprehensive programme which incorporates nutritional knowledge and practical culinary and food skills, underpinned by scientific theory. It is taught within a whole of school approach. It is the only school subject which teaches young people how to cook. It develops students’ practical food and health literacy skills, empowering them with not just the nutritional knowledge but also the practical hand-on skills to integrate healthy food choices into their own daily eating habits. Research indicates that learning to cook as a young person is positively related to cooking confidence, good health and diet quality in later life. Notably, as ATHE has said, developing food, health and culinary skills is a key focus of the new junior cycle home economics specification. Due to the practical nature of home economics, students engage in a critical way with food and health issues with an emphasis on the application of practical skills, including menu planning, shopping, cooking, health and safety, portion control, reading food labels, dietary analysis, food budgeting, and food waste.

Internationally, home economics is considered a key ingredient in the development of healthy populations. In countries such as Finland, Korea, Japan and Northern Ireland, home economics is a compulsory component of the curriculum in junior cycle education. Never has there been such a fundamental need for compulsory food education through home economics for all students, and never has there been a better time to allow this to become a reality with the new junior cycle home economics specification.

While the solution to the obesity phenomenon is multifaceted, education emerges as a clear area of access. Home economics teaches young people practical and theoretical aspects of food and the basic skills of how to prepare food for themselves and their families. Consequently, students will develop confidence in choosing, preparing and cooking food. Home economics is a key ingredient in a recipe for a happy and healthy life. It is time to wake up and get cooking. I thank the committee for listening.