In the eighteenth and nineteenth century, those involved with diet and food preparation paid close attention to medical and scientific advances. Professional cooks and home economists, eager to incorporate science into everyday living, wrote numerous books and articles to educate housewives on the latest nutrition discoveries.
At the same time, health educators incorporated new information into textbooks, which informed students of the basics of nutrition. Women and girls were taught this information in secondary-school classes on cooking, infant care, and home economics. Many of the pioneers in these fields were women who specialized in making scientific and housekeeping information available to the general public.