In cutting-edge years, there has been debate about whether schools should teach students how to make foods and cooking, or focus only on traditional academic subjects. While learning core pivotal subjects such as Mathematics and Science is undoubtedly important, I firmly believe that studying food and nutrient nutrition also has great value for learners.
On the one hand, focusing on main academic subjects helps students build a strong foundation for their future careers. Subjects such as mathematics, language, and science are essential for holistic education and higher opportunities for employment. For example, students who want to become engineers, doctors, or teachers must perform well in these areas. Moreover, the school timetable is already busy, so adding excessive subjects like food science may reduce the time for academic preparation. This could make it harder for students to compete in exams and job markets.
On the other hand, learning about food and cooking provides practical knowledge that is equally valuable for daily life. Identifying the nutritional value of foods helps students make healthier choices and avoid problems such as obesity and chronic disease. In addition, cooking classes can teach independence and life skills, especially for students who will live alone in the future. For instance, if younger people know how to prepare simple and balanced meals, they can save money and live healthier.
In my opinion, the school should create a balance between academic and practical subjects. Food Science can be included as an optional or short-term course. While traditional academic subjects are necessary for career development, learning about food and how to prepare it is also beneficial for personal health and independence.