Home Economics JSS 2 Curriculum Guides – Resources and Decision Making | Food Purchasing, Processing, Preservation and Safety | Care of Family Clothing and Household Linen | Basic Pattern Drafting Techniques and Fashion Designing

 

THEME – FAMILY LIVING AND RESOURCE MATHEMATICS 

TOPIC 1 – RESOURCE AND DECISION MAKING

 

INSTRUCTIONAL MATERIALS

1. Charts of family resources.

2. Charts indicating steps in decision making.

 

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. explain the meaning of family resources.

2. enumerate family resources.

3. explain the meaning of decision making.

4. enumerate the decision making.

5. state simple personal and family decisions.

 

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

MEANING AND TYPES OF FAMILY RESOURCE

Family resources are means of meeting basic needs of the family.

There are three types of family resources,

1. Human Resources

2. Non-Human Resources

3. Community Resources

 

 

MEANING AND STEPS IN DECISION MAKING

Decision making is the process of making a choice or determining the best option.

The following are steps in decision making,

1. Identify the decision

2. Gather relevant information

3. Identify the alternatives

4. Weigh the evidence

5. Choose among alternatives

6. Take action

7. Review your decision and its consequences

 

SIMPLE PERSONAL AND FAMILY DECISIONS

Simple personal and family decisions are as follows:

1. Food

2. Clothing

3. Shelter

4. Making friends

5. Education

 

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. explains the meaning, type and importance of family resources, and decision making.

2. facilitates class discussion.

3. guides students in making personal decisions.

4. summarizes the lesson on the board.

 

 

STUDENT’S ACTIVITIES

The students,

1. participate in discussions.

2. make personal decision based on the steps learnt.

3. copy the board summary.

 

 

LESSON EVALUATION

Teacher asks students to,

1. explain the meaning of family resources.

2. list four family resources.

3. explain each step in decision making.

4. state two simple personal decisions.

5. state any five family decisions.

 

 

THEME – FOOD AND NUTRITION 

TOPIC 2 – FOOD PURCHASING, PROCESSING, PRESERVATION AND SAFETY

 

INSTRUCTIONAL MATERIALS

1. Charts on perishable and non perishable foods.

2. Tools and equipment and materials and materials for preservation.

3. Perishable, e.g fruits, vegetable.

4. Food items, e.g vegetables, fruits, yams, plantains, cereals for processing/preservation and storage.

5. Samples of preserved foods.

 

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. explain the meaning of food purchasing, processing, preservation and safety.

2. identify risks factors to consider when buying food.

3. identify factors to consider when buying food.

4. mention wise buying practices.

5. mention some food processing methods.

6. different storage/preservation and storage methods and reasons.

7. explain how to keep food safe.

 

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

MEANING OF FOOD PURCHASING, PROCESSING AND PRESERVATION

Foods are solid or liquid substances that gives essential nutrients to the body.

Food purchasing is the process of buying foodstuff from the farmers, markets or food agents in cash or credit.

 

PERISHABLE AND NON-PERISHABLE FOODS

PERISHABLE FOOD are food that can spoil, go bad, decay or become unsafe for consumption if not properly process or preserve immediately.

For example – raw fruits and vegetables, meat, poultry, fish and vegetables.

 

NON PERISHABLE FOOD are food that cannot easily spoil, go bad, decay or become unsafe for consumption even without processing, preservation or process.

For example – beans, rice, sugar, spices, yams, flour, maize, etc.

 

RISK FACTORS IN FOOD PURCHASING

Risk factors in food purchasing are the chances of increasing food bone diseases as a result of,

1. buying food from unsafe sources.

2. poor personal hygiene.

3. improper handling of food items especially the raw fruits, vegetables, meat and seafood.

4. contaminated equipment, environment or surfaces.

5. improper or inadequate cooking.

6. expired or unhygienic food.

7. improper storage of foods.

 

FACTORS TO CONSIDER WHEN BUYING FOOD 

1. Income

2. Family size

3. Means of preserving food or food storage

4. Season

5. Quantity of food needed

6. Nature of the food – perishable and non perishable food.

 

WISE BUYING PRACTICES 

Wise buying is knowing exactly what to buy, when and where to buy at the right or cheapest price without any regret in the future. Wise spending is the decision we make on what we spend money on.

 

 

MEANING AND METHODS OF FOOD PRESERVATION

Food preservation is the process of keeping food in good condition and from being spoiled or damaged.

The common methods of preserving food are as follows:

1. Freezing

2. Smoking

3. Canning

4. Sun drying

5. Salting

 

IMPORTANCE  (REASONS) OF PRESERVATION 

Food preservation is very important before storage because it makes the food last longer. In order to avoid unnecessary waste of farm products, there is need for preservation during the time of bountiful harvest.

 

1. It retains the colour, taste and nutritional value.

2. It prolongs shelf life.

3. It reduces loss.

4. It makes farm produce available in area where they are not produced.

5. It helps to protect farm produce from insects and other pests attack.

6. It make farm produce remain good and viable for planting next season.

7. It protects possible contaminated infections from unpreserved food items.

8. It saves money – buying at a cheap price when in season.

 

 

FOOD PROCESSING METHODS

Food processing is the process of changing farm produce into semi finished or finished goods either for immediately or future consumption.

1. Milling

2. Fermentation

3. Canning

4. Freezing

5. Smoking

6. Sun drying

7. Frying

8. Roasting

9. Microwaving, etc.

 

HOW TO KEEP FOOD SAFE? 

Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

1. Cleaning

Wash your hands, utensils, cutting boards, and countertops with hot, soapy water before and after preparing the food items. Be sure to wash each of the item separately.

 

2. Separation

Separate ready to eat food from raw food such as meat, seafood, eggs, etc. to avoid cross contamination.

 

3. Cooking

Cook the food under the appropriate temperature.

 

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. discusses the meaning of food purchasing, processing, preservation/storage and safety.

2. explains tips to reduce risk factors when buying food.

3. discusses wise buying and factors to consider when buying food.

4. discusses food processing methods and effects of inappropriate processing of food.

5. discusses preservation for perishable and non perishable foods.

6. demonstrates food preservation/storage.

7. explains how to ensure safety of foods e.g. food labeling.

8. summarizes the lesson on the board.

 

 

STUDENT’S ACTIVITIES

The students,

1. participate in discussion.

2. demonstrate food preservation/storage methods.

3. participate in the labeling of food containers.

4. copy the board summary.

 

 

LESSON EVALUATION

Teacher asks students to,

1. list four wise buying practices.

2. mention four factors to consider when buying food.

3. list three reasons for preservation of food.

4. explain methods for processing and preserving food items.

5. demonstrates food processing preservation / storage.

6. state three risk factors in food handling.

 

 

THEME – CLOTHING AND TEXTILES 

TOPIC 3 – CARE OF FAMILY CLOTHING AND HOUSEHOLD LINEN

 

INSTRUCTIONAL MATERIALS

1. Sewing kits

2. Charts and albums of household linen.

3. Magazines on different clothing items.

4. Items for clothing storage and maintenance.

 

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. explain methods of storing family clothing.

2. carry out simple clothing repairs.

3. list the types of household linen.

4. state the factors that enhance selection of household linen.

5. enumerate the procedures for maintaining household linen.

 

 

CONTENTS OF THE LESSON

FOCUS LESSONS

TYPES OF HOUSEHOLD

Household is the total number of people that occupy a single housing unit or apartment with or without family members.

There are two types of households,

1. Family households

Family households are people living in a single housing unit or apartment with their family members.

It can be further classified as –

• Nuclear family – father, mother and their children.

• Extended family – nuclear family plus other family member.

• Single parent family – father or mother living with his/her children.

 

2. Non family households

Non family households are people living in a single housing unit of apartment as a single man, woman or group of adults who are not related.

It can be further classified as –

• A single man or woman

• Group of adults

 

MEANING OF HOUSEHOLD LINEN

Household linens are fabric or textile articles that are used in different types of rooms. For example – apron, bed sheet, blanket, curtain, etc.

 

CLASSIFICATION (TYPES) OF HOUSEHOLD LINENS 

1. BED LINENS 

Bed linens are lines used on a bed such as mattresses, bedsheets, bed spreads, blankets, pillow covers and comforters.

 

2. TABLE LINENS 

Table linens are linens used mainly on the table as table cover, towels, napkins, etc.

 

3. BATH LINENS

Bath lines are linens used in the bathroom as towels, shower curtains, etc.

 

4. KITCHEN LINENS

Kitchen linens are linens used in the kitchen as aprons, gloves, cover for microwave and fridge, etc.

 

5. INTERIOR LINES 

Interior linens are linens used as draperies (curtains), furniture upholstery, floor decor, cushions, etc.

 

FACTORS THAT ENHANCE THE SELECTION OF HOUSEHOLD LINEN

The factors that enhance the selection of household linens are,

1. Income

2. Types of fabric

3. Choice

4. Size

5. Durability

 

CLOTHING REPAIRS 

Clothing repair is the process of fixing the defects part of the clothes.

For example –

• Mending, sewing or patching the tear part

• Replacing broken or lost buttons

• Repairing or replacing the zip

• Resizing oversize cloth, etc.

 

MAINTENANCE OF HOUSEHOLD LINEN 

1. Read the care label carefully.

2. Sorting according to colour prevents clothes from bleeding.

3. Always soak your laundry before the first use.

4. Wash immediately after use.

5. Store the store or wash according to their colours.

6. Using a natural stain remover to remove stains.

7. Iron the appropriate ones.

8. Store accordingly.

 

CLOTHING STORAGE 

Clothing are items worn on the body for protection or to keep warm. The purpose of storing clothes is to able to get or use them again. Here are tips for clothing storing.

1. Clean clothes before storing.

2. Choose a good and clean storage location.

3. Choose a good hanger.

4. Fold and Store in a good containers.

5. Use appropriate insecticide and pesticides to prevent stain or damage by insects and pests.

 

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. facilitates discussion on methods of storage.

2. demonstrates steps in clothing repairs.

3. guides students to discuss the different types of household linen.

4. explains maintenance of household linen.

5. summarizes the lesson on the board.

 

 

STUDENT’S ACTIVITIES

The students,

1. participate in class discussion.

2. carryout simple clothing repairs.

3. demonstrate clothing storage.

4. demonstrate maintenance of household linen.

5. copy the summary.

 

 

LESSON EVALUATION

Teacher asks students to,

1. list three methods of storing clothing.

2. fix loose buttons and mend a torn garment.

3. list three types of household linen.

4. state three factors that can enhance the selection of household linen.

5. identify two methods for maintaining household linen.

 

 

THEME – CLOTHING AND TEXTILES 

TOPIC 4 – BASIC PATTERN DRAFTING TECHNIQUES AND FASHION DESIGNING

 

INSTRUCTIONAL MATERIALS

1. Tape measure long ruler, pencil, arm hole and skirt guides square, brown paper, french curve, plus dressmakers carbon, tracing wheel.

2. Charts on tools and procedures for pattern drafting.

3. Drafted pattern pieces.

4. Finished articles and display.

 

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. explain the meaning of pattern drafting and fashion designing.

2. list tools and equipment for pattern drafting.

3. identify the parts of the body to be measured.

4. take relevant basic measurements.

5. draft basic bodice and skirt pattern.

 

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

MEANING OF PATTERN DRAFTING AND FASHION OF DESIGNING

Pattern drafting is a paper sketch of body measurement required for making to make a fitted garment.

Fashion of designing or fashion design is the process of creating beautiful and well fitted clothing and accessories.

 

 

BASIC PATTERN DRAFTING A TOOLS AND EQUIPMENT

Drafting tools and equipment are used for making paper patterns. This is the second step of pattern drafting and it is carried out according to the measurement and garment.

The following are tools and equipment used for pattern drafting,

1. Pencil and pen

2. Brown paper

3. Drafting table

4. L-scale

5. Leg shaper

 

6. French curve

7. Tailor’s art curve

8. Straight pins

9. Straight pin holder

10. Scissors

11. Rulers

12. Hanger hooks or ringers

13. Tracing wheels

14. Awl

16. Measuring tape

17. Tailor’s chalk

 

USING INSTRUCTIONS TO SKETCH THE STYLES 

TAKING BODY MEASUREMENTS 

DRAFTING BASIC BODICE AND SKIRT PATTERNS 

 

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. facilities discussion on tools and equipment for taking body measurements and parts of the body to be measured.

2. demonstrates body measurement and pattern drafting.

3. guides students as they work.

4. summarizes the lesson on the board.

 

 

STUDENT’S ACTIVITIES

The students,

1. take part in the discussion.

2. sketch styles.

3. take body measurements.

4. copy instructions for drafting the bodice and skirt patterns.

5. draft basic bodice and skirt patterns.

6. adapt the basic block into different styles.

 

 

LESSON EVALUATION

Teacher asks students to,

1. list two tools and two equipment for pattern drafting.

2. identify four parts of the body to be measured.

3. draft a basic bodice and skirt pattern for self.