Jessamine Chapman Williams
A young white woman with dark hair, in an oval frame
Jessamine Chapman (later Williams), from the 1906 yearbook of Teachers College, Columbia University
Born
Jessamine May Chapman

June 11, 1881
Brockport, New York
DiedApril 3, 1963
Occupation(s)Home economist, college professor, nutritionist

Jessamine May Chapman Williams (June 11, 1881 – April 3, 1963) was an American home economist, nutritionist, and college professor. She was head of the home economics department at Sweet Briar College, head of the Food and Nutrition Department at the University of Arizona from 1914 to 1923, and head of the Foods and Nutrition department at Oregon State University from 1924 until she retired in 1944.

Early life and education

Chapman was born in Brockport, New York,[1] the daughter of Byron H. Chapman and Josephine King Chapman.[2] She trained as a teacher at the Brockport State Normal School,[3] and graduated from Teachers College, Columbia University in 1906.[4] She completed a master's degree there in 1921.[5]

Career

Chapman was head of the home economics department at Sweet Briar College from 1906 to 1911, head of the Food and Nutrition department at the University of Arizona from 1914 to 1923,[6] and head of the Foods and Nutrition department at Oregon Agricultural College (now Oregon State University) from 1924[7] until she retired in 1944.[2] She also taught for briefer stints, often at summer programs, at the University of Washington, Oklahoma State University, and Simmons College.[8][9] In the mid-1920s she gave radio lectures for the Oregon State extension program on KOAC.[10] She conducted nutritional experiments on rats for her research.[11] She was active in the American Association of University Women, and the Corvallis chapter of AAUW named a fellowship in her memory.[12]

Publications

  • "Remodeling the Conventional Christmas Dinner" (1913)[13]
  • "Reducing Time Spent in the Kitchen" (1914)[14]
  • "The Value of Diet Fads" (1914)[15]
  • "The Importance of Being a Cook" (1921)[16]
  • "The Use of Animal Experiments in College Nutrition Classes" (1924)[17]
  • "The Value and Use of Prunes" (1924)[18]
  • "The Use of Vegetables in the Home" (1925)[19]
  • "The School Child's Lunch Box" (1926) [20]
  • "Newer Emphases in Nutrition" (1934)[21]
  • "Possible Sources of Calcium and Phosphorus in the Chinese Diet" (1934, with Pik-Wan Hoh and Charles S. Pease)[22]
  • "Calcium with Meat Cooked in Acid" (1936)[23][24]

Personal life

Chapman married Canadian-born professor Richard H. Williams in 1913. She died in 1963, at the age of 81.[2]

References

  1. ↑ American Men of Science: A Biographical Directory. Bowker. 1949. p. 2717.
  2. 1 2 3 "Jessamine Williams Dies; Memorial Services Friday". Corvallis Gazette-Times. 1963-04-04. p. 18. Retrieved 2023-12-15 – via Newspapers.com.
  3. ↑ "This is the Week of Commencement Doings". Democrat and Chronicle. 1901-06-25. p. 4. Retrieved 2023-12-15 – via Newspapers.com.
  4. ↑ Teachers College, Columbia University, Class Book (1906 yearbook): 85; via Internet Archive.
  5. ↑ "Historical Images of Oregon State University: Jessamine Chapman Williams". Oregon Digital. Retrieved 2023-12-14.
  6. ↑ "Society". Arizona Daily Star. 1926-12-17. p. 7. Retrieved 2023-12-15 – via Newspapers.com.
  7. ↑ Dvorak, Anna. "Home Economics at Oregon State: The 1920s through 1950s". LibGuides. Retrieved 2023-12-14.
  8. ↑ "Simmons College Summer School". The Journal of Home Economics. 8: 275–276. May 1916.
  9. ↑ Simmons College (Boston) (1914). Catalogue. p. 17.
  10. ↑ "KOAC Radio Programs, 1925-1926". Oregon Agricultural College Extension Service Bulletin (387): 24. February 1926.
  11. ↑ "Seven Cages of Rats Studied at State University". The Evening Herald. 1924-02-08. p. 6. Retrieved 2023-12-15 – via Newspapers.com.
  12. ↑ "Corvallis AAUW Earns Laurels at Convention". Corvallis Gazette-Times. 1963-04-27. p. 7. Retrieved 2023-12-15 – via Newspapers.com.
  13. ↑ Williams, Jessamine Chapman (December 1913). "Remodeling the Conventional Christmas Dinner". Boston Cooking-school Magazine. 18 (5): 378–382.
  14. ↑ Williams, Jessamine Chapman (March 1914). "Reducing Time Spent in the Kitchen". Boston Cooking-School Magazine. 18 (8): 622–624.
  15. ↑ Williams, Jessamine Chapman (February 1914). "The Value of Diet Fads". The Boston Cooking-School Magazine. 18 (7): 520–523.
  16. ↑ Williams, Jessamine Chapman. "The Importance of Being a Cook". American Cookery. 25: 424–425.
  17. ↑ Williams, Jessamine Chapman (January 1924). "The Use of Animal Experiments in College Nutrition Classes". The American Food Journal. 19: 21–22.
  18. ↑ Williams, Jessamine Chapman (April 1924). "The Value and Use of Prunes". Oregon Agricultural College Extension Service Bulletin (373).
  19. ↑ Williams, Jessamine Chapman (May 1925). "The Use of Vegetables in the Home". Oregon Agricultural College Extension Service Bulletin (383).
  20. ↑ Williams, Jessamine Chapman (September 1926). "The School Child's Lunch Box". Oregon Agricultural College Extension Service Bulletin (393).
  21. ↑ Williams, Jessamine Chapman. "Newer Emphases in Nutrition." In National Forum, vol. 14, no. 2, p. 83. Honor Society of Phi Kappa Phi, 1934.
  22. ↑ Hoh, Pik-Wan; Williams, Jessamine Chapman; Pease, Charles S. (May 1934). "Possible Sources of Calcium and Phosphorus in the Chinese Diet". The Journal of Nutrition. 7 (5): 535–546. doi:10.1093/jn/7.5.535.
  23. ↑ Williams, Jessamine C. (November 1936). "Calcium with Meat Cooked in Acid". Journal of Food Science. 1 (6): 537–549. doi:10.1111/j.1365-2621.1936.tb17818.x. ISSN 0022-1147.
  24. ↑ "Broken Bones and Acids". The Brattleboro Reformer. 1944-09-09. p. 6. Retrieved 2023-12-15 – via Newspapers.com.
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