Food : Its Composition and Preparation; A Textbook for Classes in Household Science (Classic Reprint). Mary T Dowd
Excerpt from Food: Its Composition and Preparation; A Textbook for Classes in Household Science
In presenting this book for the consideration of the public, the authors are well aware of the present very general practice of furnishing all necessary instructions and theory to Domestic Science classes through the medium of notes taken by the students. Indeed it is to the conviction, resulting from long experience with the problem, of the futility and inefficiency of this practice that the book owes its origin. Much of the time thus spent by the teacher in dictating, and by the student in writing, can and ought to be saved for more profitable use.
It is questionable whether the advantages derived from note taking by elementary classes are as great as popularly supposed; certainly they do not compensate for the amount of valuable experience in the broader applications of the subject that is lost when the time is thus used. Moreover, notes taken hurriedly, as under the conditions of the class room, are often incorrectly copied, and the girl's attention is unfortunately fixed upon the mechanical process of getting down all that the teacher has said, rather than upon the comprehension of what has been said.
It is believed by the authors that, if the subject is to be taught with any degree of uniformity throughout a large school or in a city where there are several teachers supposedly presenting the same subject matter, there should be some common material that may be put directly in the hands of the pupils for home study.
The text is an elaboration of the notes dictated by the authors to their own High School classes.
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