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Food and Nutrition Building (Leverton)

Vital Statistics

Dates:

1941–Present

Cost:

$160000

Contractor:

Wilson Construction Co., David City, NE

Architect:

People:

Also Known As:

Ruth Leverton Hall

Food and Nutrition emerged as a research based field at the University with the hiring of Ruth Leverton in 1937. The Home Economics Building, constructed in 1905, did not provide the type of laboratory space that was necessary for a modern research oriented department. Shortly after joining the faculty, Leverton began lobbying for a new research facility, understandable since she was working in the temporary meat laboratory. In 1941 the Food and Nutrition Building was funded by the Board of Regents.

The Food and Nutrition Building was designed to house more than laboratories. A cafeteria, dining rooms, a kitchen, and offices and classrooms were also included. The cafeteria became a regular haunt for Ag College faculty, and was open to the public as well. Prior to the construction of the East Campus Union in the 1970s, a Union annex was considered for the basement of the Food and Nutrition Building, but was ultimately located in the College Activities Building instead.

Like other war era buildings on the University campuses, the Food and Nutrition Building was appropriated for the war effort shortly after it was constructed. Students soldiers that were part of the Army STAR program were housed and received instruction in the building during 1943 and 1944. Home Economics finally moved into the building in 1945. The newly constructed Love Library was utilized in a similar fashion during the war years.

The Food and Nutrition Building underwent a major renovation in 1974. It was renamed Ruth Leverton Hall in 1976 to honor the former faculty member and University alumna.

Source Information:
Bd of Regents minutes, 1941; Frolik and Graham. The University of Nebraska-Lincoln College of Agriculture : the first century, UNL 1987.Jeffrey S Hampl*1 and Marilynn I. Schnepf. Ruth M. Leverton (19081982) in The Journal of Nutrition. 1999;129:1769-177