Food and Nutrition

Nutritive Value of Foods - Food groups and their sources

By the end of the lesson, the learner should be able to:
- Classify food into different food groups
- Identify examples of foods in each food group
- Make healthy food choices by selecting foods from different food groups in daily meals

In groups, learners are guided to:
- Discuss and classify foods into food groups (starchy foods, legumes and pulses, fruits and vegetables, milk and milk products, meats, fish and animal protein products, nuts and seeds)
- Use digital or print resources to identify examples of foods in each food group
- Present findings in class

How does classifying foods into food groups help us make better dietary choices?

- MTP Home Science Grade 10 Learner's Book pg. 33
- Digital resources
- Food samples or pictures

- Oral questions - Observation - Written assignments

Food and Nutrition

Nutritive Value of Foods - Macronutrients (Proteins)
Nutritive Value of Foods - Functions and sources of proteins
Nutritive Value of Foods - Functions and sources of carbohydrates

By the end of the lesson, the learner should be able to:
- Explain the meaning of macronutrients
- Classify proteins into first-class and second-class proteins
- Choose protein-rich foods for muscle building and body repair

In groups, learners are guided to:
- Discuss macronutrients and their classification
- Search for information on proteins, essential and non-essential amino acids
- Identify animal and plant-based sources of proteins
- Make class presentations

Why are proteins referred to as body-building foods?

- MTP Home Science Grade 10 Learner's Book pg. 35
- Digital resources
- Charts showing protein sources
- Food samples
- MTP Home Science Grade 10 Learner's Book pg. 36
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of fats
Nutritive Value of Foods - Fat-soluble vitamins (Vitamin A)
Nutritive Value of Foods - Vitamin B complex

By the end of the lesson, the learner should be able to:
- Describe the functions of fats in the body
- Identify sources of fats
- Balance fat intake in meals to maintain good health and prevent lifestyle diseases

In groups, learners are guided to:
- Discuss functions of fats (energy storage, insulation, protection of organs, absorption of fat-soluble vitamins)
- Identify animal and plant sources of fats
- Present findings in class

How do fats contribute to the absorption of certain vitamins in the body?

- MTP Home Science Grade 10 Learner's Book pg. 37
- Digital resources
- Food samples
- MTP Home Science Grade 10 Learner's Book pg. 38
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 39
- Reference books

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Vitamin B12 and Folic acid
Nutritive Value of Foods - Functions and sources of Vitamin C
Nutritive Value of Foods - Fat-soluble vitamins (D, E, K)

By the end of the lesson, the learner should be able to:
- Describe functions and sources of Vitamin B12 and Folic acid
- Explain the importance of folic acid during pregnancy
- Advise pregnant women on including folic acid-rich foods in their diet

In groups, learners are guided to:
- Discuss functions of Vitamin B12 (red blood cell formation, utilisation of folic acid)
- Discuss functions of folic acid (red blood cell formation, neural tube development)
- Identify sources of both vitamins

Why is folic acid particularly important during pregnancy?

- MTP Home Science Grade 10 Learner's Book pg. 40
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 41
- Fruit samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of Iron

By the end of the lesson, the learner should be able to:
- Describe functions of iron in the body
- Identify sources of iron
- Include iron-rich foods in meals to prevent anaemia and maintain energy levels

In groups, learners are guided to:
- Discuss functions of iron (haemoglobin formation, oxygen transport)
- Identify animal and plant sources of iron
- Discuss iron deficiency anaemia

Why do women of childbearing age need more iron than men?

- MTP Home Science Grade 10 Learner's Book pg. 43
- Digital resources
- Charts

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of Calcium and Phosphorus
Nutritive Value of Foods - Other mineral salts

By the end of the lesson, the learner should be able to:
- Describe functions of calcium and phosphorus
- Identify sources of calcium and phosphorus
- Consume dairy products and leafy vegetables for strong bones and teeth

In groups, learners are guided to:
- Discuss functions of calcium (bone formation, blood clotting, muscle function)
- Discuss functions of phosphorus (bone formation, energy release)
- Identify sources of both minerals

How do calcium and phosphorus work together for bone health?

- MTP Home Science Grade 10 Learner's Book pg. 44
- Digital resources
- Food samples
- MTP Home Science Grade 10 Learner's Book pg. 45
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Dietary fibre and Water

By the end of the lesson, the learner should be able to:
- Describe functions of dietary fibre and water
- Classify dietary fibre into soluble and insoluble
- Drink adequate water and eat fibre-rich foods to prevent constipation and maintain hydration

In groups, learners are guided to:
- Discuss types of dietary fibre (soluble and insoluble)
- Discuss functions of water (transport, temperature regulation, digestion)
- Identify sources of dietary fibre and water

How does drinking enough water affect your daily energy and concentration?

- MTP Home Science Grade 10 Learner's Book pg. 47
- Digital resources
- Food samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Food fortification and enrichment
Nutritive Value of Foods - Kwashiorkor and Marasmus

By the end of the lesson, the learner should be able to:
- Explain the meaning of food fortification and enrichment
- Give examples of fortified and enriched foods
- Choose fortified foods when shopping to address nutrient deficiencies

In groups, learners are guided to:
- Use digital or print resources to search for information on food fortification and enrichment
- Discuss reasons for fortification (preventing deficiencies)
- Identify examples of fortified foods (maize flour, salt)

Why is maize flour fortified in Kenya?

- MTP Home Science Grade 10 Learner's Book pg. 49
- Digital resources
- Samples of fortified foods
- MTP Home Science Grade 10 Learner's Book pg. 50
- Charts

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Anaemia, Goitre, Rickets and Scurvy

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of anaemia, goitre, rickets and scurvy
- Describe prevention and management of these deficiencies
- Advise family members on eating nutrient-rich foods to prevent deficiency diseases

In groups, learners are guided to:
- Discuss causes, signs and prevention of anaemia (iron deficiency)
- Discuss goitre (iodine deficiency) and rickets (Vitamin D deficiency)
- Discuss scurvy (Vitamin C deficiency)

Why are adolescent girls more prone to anaemia than boys?

- MTP Home Science Grade 10 Learner's Book pg. 51
- Digital resources
- Charts

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Obesity, Anorexia nervosa and Bulimia nervosa
Nutritive Value of Foods - Factors to consider when planning meals

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of obesity, anorexia nervosa and bulimia nervosa
- Describe management of nutritional disorders
- Maintain healthy eating habits and positive body image to prevent eating disorders

In groups, learners are guided to:
- Discuss causes and signs of obesity (excessive calorie intake, sedentary lifestyle)
- Discuss anorexia nervosa and bulimia nervosa (eating disorders)
- Discuss management strategies including professional help

How can peer pressure and media influence contribute to eating disorders among teenagers?

- MTP Home Science Grade 10 Learner's Book pg. 56
- Digital resources
- Case studies
- MTP Home Science Grade 10 Learner's Book pg. 58
- Sample menus

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Planning meals from different food groups
Methods of Cooking - Reasons for cooking food

By the end of the lesson, the learner should be able to:
- Formulate meal plans using locally available foods
- Create balanced menus for different meals of the day
- Prepare nutritious meals for the family using affordable local foods

In groups, learners are guided to:
- Plan meals for breakfast, lunch and supper using different food groups
- Create a weekly menu incorporating locally available foods
- Present and critique meal plans in class

How can you ensure your family gets all nutrients from locally available foods?

- MTP Home Science Grade 10 Learner's Book pg. 59
- Digital resources
- Sample menus
- MTP Home Science Grade 10 Learner's Book pg. 61
- Food samples

- Oral questions - Practical assessment - Observation

Food and Nutrition

Methods of Cooking - Classification of cooking methods

By the end of the lesson, the learner should be able to:
- Classify methods of cooking according to the type of heat used
- Differentiate between moist heat, dry heat and combination methods
- Select appropriate cooking methods for different foods based on their characteristics

In groups, learners are guided to:
- Discuss classification of cooking methods (moist heat, dry heat, combination)
- Classify cooking methods into appropriate categories
- Make class presentations

How does the type of heat used affect the texture and nutrients of food?

- MTP Home Science Grade 10 Learner's Book pg. 62
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Methods of Cooking - Boiling
Methods of Cooking - Stewing

By the end of the lesson, the learner should be able to:
- Explain the process of boiling
- Describe rules to observe when boiling food
- Boil foods like potatoes and vegetables while conserving nutrients

In groups, learners are guided to:
- Discuss the boiling method and foods suitable for boiling
- Practise boiling sweet potatoes or other root vegetables
- Observe safety precautions during boiling

Why should you avoid discarding water used to boil vegetables?

- MTP Home Science Grade 10 Learner's Book pg. 63
- Sweet potatoes
- Cooking equipment
- Source of heat
- MTP Home Science Grade 10 Learner's Book pg. 66
- Green peas, vegetables

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Steaming

By the end of the lesson, the learner should be able to:
- Explain the process of steaming
- Describe different methods of steaming food
- Steam vegetables to retain maximum nutrients and natural colour

In groups, learners are guided to:
- Discuss steaming methods (colander, steamer, plate, bowl)
- Practise steaming cabbage or other vegetables
- Observe safety precautions when handling steam

Why does steaming retain more nutrients than boiling?

- MTP Home Science Grade 10 Learner's Book pg. 69
- Cabbage, carrots
- Colander, sufuria
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Shallow fat frying
Methods of Cooking - Deep fat frying

By the end of the lesson, the learner should be able to:
- Explain the process of shallow fat frying
- Describe rules to observe when shallow fat frying
- Fry foods using minimal oil to reduce fat intake while achieving crispy texture

In groups, learners are guided to:
- Discuss shallow fat frying method
- Practise shallow fat frying smokies or eggs
- Observe safety precautions when handling hot oil

What safety measures should you take when frying food in hot oil?

- MTP Home Science Grade 10 Learner's Book pg. 73
- Smokies or eggs
- Frying pan, cooking oil
- Source of heat
- MTP Home Science Grade 10 Learner's Book pg. 76
- Potatoes
- Deep frying pan, cooking oil

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Dry frying

By the end of the lesson, the learner should be able to:
- Explain the process of dry frying
- Describe general rules for dry frying
- Use dry frying for fatty meats to reduce additional fat intake

In groups, learners are guided to:
- Discuss dry frying method and suitable foods
- Practise dry frying fatty beef
- Observe safety precautions during dry frying

Why is dry frying suitable for fatty foods like beef?

- MTP Home Science Grade 10 Learner's Book pg. 79
- Fatty beef
- Frying pan
- Source of heat

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Poaching
Methods of Cooking - Roasting

By the end of the lesson, the learner should be able to:
- Explain the process of poaching
- Describe rules to observe when poaching food
- Prepare delicate foods like fish and eggs using gentle poaching method

In groups, learners are guided to:
- Discuss poaching method and suitable foods (eggs, fish)
- Practise poaching fish
- Observe safety precautions when handling hot liquid

Why is poaching ideal for cooking delicate foods like eggs and fish?

- MTP Home Science Grade 10 Learner's Book pg. 81
- Fish
- Pan, water
- Source of heat
- MTP Home Science Grade 10 Learner's Book pg. 84
- Groundnuts
- Frying pan or oven

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Grilling
Methods of Cooking - Baking (theory)

By the end of the lesson, the learner should be able to:
- Explain the process of grilling
- Describe rules to observe when grilling food
- Grill foods for family gatherings while observing fire safety

In groups, learners are guided to:
- Discuss grilling method and suitable foods
- Practise grilling maize or meat
- Observe safety precautions when using open flames

What foods are most suitable for grilling and why?

- MTP Home Science Grade 10 Learner's Book pg. 86
- Green maize
- Wire mesh, jiko
- Charcoal
- MTP Home Science Grade 10 Learner's Book pg. 88
- Digital resources
- Charts

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Baking (practical)

By the end of the lesson, the learner should be able to:
- Follow procedures for baking a cake
- Apply safety precautions when using an oven
- Prepare baked products for sale or family consumption

In groups, learners are guided to:
- Practise baking a cake using an oven or improvised oven
- Follow the correct procedure for mixing and baking
- Observe safety precautions when handling hot equipment

How can you test if a cake is properly baked?

- MTP Home Science Grade 10 Learner's Book pg. 89
- Flour, eggs, sugar, margarine
- Baking equipment
- Oven

- Practical assessment - Observation - Quality of product

Food and Nutrition
Home Management
Home Management

Methods of Cooking - Braising
Hygiene During Puberty - Physical, hormonal and emotional changes
Hygiene During Puberty - Emotional changes and hygiene needs

By the end of the lesson, the learner should be able to:
- Explain the process of braising
- Differentiate braising from stewing
- Prepare tender and flavourful meat dishes using braising method

In groups, learners are guided to:
- Discuss braising method (combination of dry and moist heat)
- Practise braising beef chuck or brisket
- Observe safety precautions during braising

How does braising help tenderise tough cuts of meat?

- MTP Home Science Grade 10 Learner's Book pg. 92
- Beef chuck
- Frying pan, cooking oil
- Source of heat
- MTP Home Science Learner's Book pg. 94
- Digital resources
- Charts showing puberty changes
- Reference books

- Practical assessment - Observation - Oral questions

Home Management

Hygiene During Puberty - Personal hygiene practices for boys and girls
Hygiene During Puberty - Menstrual hygiene management
Hygiene During Puberty - Infections associated with poor hygiene

By the end of the lesson, the learner should be able to:
- Explain personal hygiene practices during puberty for boys and girls
- Demonstrate proper hygiene practices such as bathing and hair care
- Apply hygiene practices to maintain cleanliness and confidence in daily life

In groups, learners are guided to:
- Discuss personal hygiene practices for boys and girls during puberty
- Practise hair care procedures including washing and cleaning combs
- Practise foot care procedures

How can proper hygiene practices be maintained during puberty?

- MTP Home Science Learner's Book pg. 97
- Shampoo, basin, towels
- Combs and brushes
- Foot care materials
- MTP Home Science Learner's Book pg. 100
- Dignity kit samples
- Sanitary products for demonstration
- Charts
- MTP Home Science Learner's Book pg. 98
- Digital resources
- Pictures of skin infections
- Reference books

- Observation of practical skills - Oral questions - Demonstration assessment

Home Management

Hygiene During Puberty - Maintaining hygiene routines
Safety in the Home - Contents of a First Aid kit
Safety in the Home - Burns and scalds

By the end of the lesson, the learner should be able to:
- Explain the importance of personal hygiene during puberty
- Create and maintain a daily hygiene routine log
- Connect consistent hygiene practices to improved self-confidence and social interactions

In groups, learners are guided to:
- Create a daily routine log documenting hygiene practices
- Share hygiene routines with peers
- Discuss how hygiene routines impact mood and social interactions

Why is it important to maintain personal hygiene during puberty?

- MTP Home Science Learner's Book pg. 102
- Sample hygiene logs
- Digital resources
- MTP Home Science Learner's Book pg. 105
- First Aid kit
- Pictures of First Aid items
- MTP Home Science Learner's Book pg. 107
- Pictures showing burn hazards
- Digital resources
- Charts

- Activity journal assessment - Peer assessment - Oral presentations

Home Management

Safety in the Home - First Aid for burns and scalds
Safety in the Home - Cuts and bruises

By the end of the lesson, the learner should be able to:
- Describe the steps for administering First Aid for burns and scalds
- Simulate First Aid procedures for burns and scalds
- Apply First Aid knowledge to respond appropriately to burn emergencies at home

In groups, learners are guided to:
- Simulate First Aid for burns and scalds using improvised materials
- Practise cooling burnt areas and covering with sterile gauze
- Discuss when to seek medical attention

How do we administer First Aid for burns and scalds?

- MTP Home Science Learner's Book pg. 108
- First Aid kit
- Basin with cool water
- Sterile gauze
- MTP Home Science Learner's Book pg. 109
- Cotton wool, gauze
- Ice packs

- Observation of simulation - Practical assessment - Oral questions

Home Management

Safety in the Home - Fractures and sprains
Safety in the Home - Fainting and drowning

By the end of the lesson, the learner should be able to:
- Differentiate between open and closed fractures
- Simulate First Aid for fractures and sprains including applying slings and splints
- Relate fracture and sprain prevention to safe physical activities and sports

In groups, learners are guided to:
- Search for information on causes and prevention of fractures
- Simulate applying a sling for arm fractures
- Simulate applying a splint for fractures
- Practise RICE method for sprains

How do we administer First Aid for fractures and sprains?

- MTP Home Science Learner's Book pg. 111
- Bandages, splint materials
- Triangular bandages
- First Aid kit
- MTP Home Science Learner's Book pg. 114
- First Aid kit
- Blankets
- Digital resources showing procedures

- Practical assessment - Observation - Peer assessment

Home Management

Safety in the Home - Choking and suffocation

By the end of the lesson, the learner should be able to:
- Explain causes and preventive measures for choking and suffocation
- Simulate First Aid procedures for choking in adults and infants
- Apply choking prevention knowledge to safe eating habits and baby care

In groups, learners are guided to:
- Discuss causes of choking and suffocation
- Simulate abdominal thrusts for adults
- Simulate back pats and chest thrusts for infants
- Discuss ventilation to prevent suffocation

How do we administer First Aid for choking and suffocation?

- MTP Home Science Learner's Book pg. 117
- First Aid kit
- Baby dolls for demonstration
- Digital resources

- Practical assessment - Observation - Oral questions

Home Management

Safety in the Home - Shock and nose bleeding
Safety in the Home - Safe disposal of First Aid materials

By the end of the lesson, the learner should be able to:
- Explain causes and preventive measures for shock and nose bleeding
- Simulate First Aid procedures for shock and nose bleeding
- Connect shock recognition to responding calmly in real emergency situations

In groups, learners are guided to:
- Discuss causes of shock and nose bleeding
- Simulate First Aid for shock including elevating legs and keeping warm
- Simulate First Aid for nose bleeding including pinching nose and tilting head

How do we respond to shock and nose bleeding?

- MTP Home Science Learner's Book pg. 120
- First Aid kit
- Blankets
- Cotton wool, tissues
- MTP Home Science Learner's Book pg. 123
- Used First Aid materials
- Disposal containers
- Gloves

- Practical assessment - Observation - Written tests

Home Management

Safety in the Home - Importance of observing safety at home

By the end of the lesson, the learner should be able to:
- Explain the importance of observing safety measures at home
- Create posters on safety awareness
- Relate home safety measures to creating a secure environment for family members

In groups, learners are guided to:
- Discuss reasons for observing safety at home
- Make posters on importance of safety at home and school
- Display posters to sensitise others on safety

Why is it important to observe safety measures at home?

- MTP Home Science Learner's Book pg. 124
- Manila papers
- Markers, crayons
- Digital resources

- Poster assessment - Oral presentations - Peer assessment

Home Management

Housing the Family - Reasons for housing the family
Housing the Family - Traditional houses

By the end of the lesson, the learner should be able to:
- Explain the importance of housing the family
- Describe reasons for providing family shelter
- Connect housing needs to basic human requirements for protection, privacy and comfort

In groups, learners are guided to:
- Brainstorm reasons for housing the family
- Discuss importance of shelter for protection, privacy and storage
- Make presentations on reasons for housing

Why do families need houses?

- MTP Home Science Learner's Book pg. 129
- Pictures of different houses
- Digital resources
- Charts
- MTP Home Science Learner's Book pg. 130
- Locally available materials for modelling
- Pictures of traditional houses
- Digital resources

- Oral questions - Class discussions - Written assignments

Home Management

Housing the Family - Modern houses
Housing the Family - Renting and inheritance

By the end of the lesson, the learner should be able to:
- Identify modern houses including bungalows, maisonettes and apartments
- Differentiate between traditional and modern houses
- Relate modern house features to contemporary lifestyle needs and urban living

In groups, learners are guided to:
- Discuss characteristics of bungalows, maisonettes and apartments
- Compare traditional and modern houses
- Model or draw different types of modern houses

What are the different types of modern houses?

- MTP Home Science Learner's Book pg. 131
- Pictures of modern houses
- Modelling materials
- Digital resources
- MTP Home Science Learner's Book pg. 132
- Digital resources
- Case study scenarios
- Reference books

- Model assessment - Written assignments - Oral questions

Home Management

Housing the Family - Mortgage and building

By the end of the lesson, the learner should be able to:
- Explain mortgage and building as methods of housing the family
- Analyse advantages and disadvantages of mortgage and building
- Relate mortgage options to long-term financial planning for home ownership

In groups, learners are guided to:
- Discuss meaning of mortgage and building
- Debate on building versus buying a house
- Analyse factors to consider when choosing housing methods

How do mortgage and building compare as housing methods?

- MTP Home Science Learner's Book pg. 134
- Digital resources
- Reference books
- Case scenarios

- Debate assessment - Oral questions - Written tests

Home Management

Housing the Family - Factors to consider when choosing housing methods
Housing the Family - Functions of different rooms

By the end of the lesson, the learner should be able to:
- Describe factors to consider when choosing a method of housing
- Analyse scenarios to select appropriate housing methods
- Apply housing selection criteria to real family situations considering income, location and family size

In groups, learners are guided to:
- Discuss factors such as location, family size, safety and cost
- Analyse case scenarios and recommend suitable housing methods
- Make presentations on factors influencing housing choices

What factors influence the choice of housing method?

- MTP Home Science Learner's Book pg. 135
- Case study scenarios
- Digital resources
- Reference books
- MTP Home Science Learner's Book pg. 137
- Video clips
- Pictures of different rooms
- Digital resources

- Case study analysis - Oral presentations - Written assignments

Home Management

Housing the Family - Functions of utility rooms

By the end of the lesson, the learner should be able to:
- Describe functions of bathroom, toilet, store and food pantry
- Differentiate between a toilet and latrine, bathroom and bath shelter
- Relate utility room placement to convenience and hygiene in daily household operations

In groups, learners are guided to:
- Discuss functions of bathroom, toilet, store and pantry
- Compare toilet and latrine, bathroom and bath shelter
- Illustrate utility rooms and their functions

What functions do utility rooms serve in a house?

- MTP Home Science Learner's Book pg. 138
- Pictures of utility rooms
- Digital resources
- Charts

- Oral questions - Written tests - Illustration assessment

Home Management

Housing the Family - Room interrelationship in the house
Housing the Family - Importance of room interrelationship

By the end of the lesson, the learner should be able to:
- Explain the concept of room interrelationship
- Describe how different rooms should be positioned in relation to each other
- Apply room interrelationship principles to efficient household movement and workflow

In groups, learners are guided to:
- Analyse house floor plans showing room arrangements
- Discuss how rooms should be positioned for efficiency
- Sketch house plans showing proper room interrelationship

Why is room interrelationship important in a house?

- MTP Home Science Learner's Book pg. 139
- House floor plans
- Drawing materials
- Digital resources
- MTP Home Science Learner's Book pg. 140
- Sample house plans

- Floor plan assessment - Oral questions - Written assignments

Home Management

Cleaning the House - Loose and fixed dirt

By the end of the lesson, the learner should be able to:
- Differentiate between loose dirt and fixed dirt
- Explain methods of removing loose and fixed dirt
- Connect dirt classification to selecting appropriate cleaning methods for different surfaces

In groups, learners are guided to:
- Brainstorm on meaning of loose and fixed dirt
- Discuss ways of cleaning including sweeping, dusting and scrubbing
- Identify types of dirt in different areas of the home

How are loose and fixed dirt removed from surfaces?

- MTP Home Science Learner's Book pg. 142
- Pictures showing different types of dirt
- Cleaning materials
- Digital resources

- Oral questions - Written assignments - Class discussions

Home Management

Cleaning the House - Brooms and brushes
Cleaning the House - Mops and dusters

By the end of the lesson, the learner should be able to:
- Identify different types of brooms and brushes
- Describe factors to consider when choosing brooms and brushes
- Apply proper care practices to extend the lifespan of cleaning tools

In groups, learners are guided to:
- Identify different types of brooms and brushes
- Discuss choice, use and care of brooms and brushes
- Practise cleaning and storing brooms and brushes

How do we choose and care for brooms and brushes?

- MTP Home Science Learner's Book pg. 144
- Different types of brooms and brushes
- Warm soapy water
- Storage area
- MTP Home Science Learner's Book pg. 147
- Different types of mops and dusters
- Mop buckets
- Warm soapy water

- Observation - Practical assessment - Oral questions

Home Management

Cleaning the House - Dustpans, basins and buckets
Cleaning the House - Vacuum cleaners and squeegees

By the end of the lesson, the learner should be able to:
- Describe choice, use and care of dustpans, basins and buckets
- Improvise cleaning equipment using locally available materials
- Apply proper storage practices to prevent damage to cleaning equipment

In groups, learners are guided to:
- Discuss choice of dustpans, basins and buckets
- Practise use and care of dustpans, basins and buckets
- Improvise dustpans using locally available materials

How do we select and maintain dustpans, basins and buckets?

- MTP Home Science Learner's Book pg. 150
- Dustpans, basins and buckets
- Materials for improvisation
- Cleaning supplies
- MTP Home Science Learner's Book pg. 152
- Vacuum cleaner
- Squeegees
- Video clips
- Digital resources

- Practical assessment - Improvisation assessment - Oral questions

Home Management

Cleaning the House - Sweeping, dusting and vacuum cleaning

By the end of the lesson, the learner should be able to:
- Describe procedures for sweeping, dusting and vacuum cleaning
- Demonstrate correct sweeping and dusting techniques
- Apply systematic cleaning procedures starting from the farthest point towards the exit

In groups, learners are guided to:
- Search for information on cleaning methods
- Practise sweeping from farthest end moving towards the door
- Practise dusting from top to bottom
- Demonstrate vacuum cleaning procedures

What is the correct procedure for sweeping, dusting and vacuum cleaning?

- MTP Home Science Learner's Book pg. 155
- Brooms, dusters
- Vacuum cleaner
- Dustpans

- Practical assessment - Observation - Peer assessment

Home Management

Cleaning the House - Wiping, scrubbing and mopping
Cleaning the House - Cleaning the living room and dining room

By the end of the lesson, the learner should be able to:
- Describe procedures for wiping, scrubbing and mopping
- Demonstrate correct wiping, scrubbing and mopping techniques
- Apply appropriate cleaning methods based on surface type and degree of soiling

In groups, learners are guided to:
- Practise wiping surfaces using cloth wrung in warm soapy water
- Practise scrubbing floors using circular motions
- Practise mopping from farthest end towards the door

How do we properly wipe, scrub and mop different surfaces?

- MTP Home Science Learner's Book pg. 156
- Cleaning cloths, mops
- Scrubbing brushes
- Buckets, detergent
- MTP Home Science Learner's Book pg. 157
- Cleaning materials and equipment
- Furniture polish
- Vacuum cleaner

- Practical assessment - Observation - Oral questions

Home Management

Cleaning the House - Cleaning the bedroom

By the end of the lesson, the learner should be able to:
- Describe daily and weekly cleaning procedures for the bedroom
- Demonstrate how to make a bed properly
- Apply bed-making skills for neat and comfortable sleeping arrangements

In groups, learners are guided to:
- Discuss cleaning procedures for the bedroom
- Practise making a bed including placing sheets, blankets and pillows
- Practise daily and weekly cleaning of the bedroom

How do we properly clean the bedroom and make a bed?

- MTP Home Science Learner's Book pg. 159
- Beddings, pillows
- Cleaning materials
- Brooms, dusters

- Practical assessment - Bed-making assessment - Observation

Home Management

Cleaning the House - Cleaning the bathroom and bath shelter
Cleaning the House - Cleaning the toilet and pit latrine

By the end of the lesson, the learner should be able to:
- Describe daily, weekly and special cleaning procedures for bathroom and bath shelter
- Demonstrate cleaning procedures for bathroom fixtures
- Apply mould prevention techniques for healthy bathroom environments

In groups, learners are guided to:
- Discuss cleaning procedures for bathroom and bath shelter
- Practise cleaning bathtub, shower, hand basin and mirror
- Discuss removal of mould and mineral build-up

How do we maintain cleanliness in the bathroom?

- MTP Home Science Learner's Book pg. 161
- Scrubbing brush, detergent
- Disinfectant, vinegar
- Cleaning cloths
- MTP Home Science Learner's Book pg. 164
- Toilet cleaner, brush
- Gloves, disinfectant

- Practical assessment - Observation - Oral questions

Home Management

Cleaning the House - Cleaning the kitchen and store

By the end of the lesson, the learner should be able to:
- Describe daily, weekly and special cleaning procedures for kitchen and store
- Demonstrate cleaning procedures for kitchen surfaces, sink and appliances
- Apply kitchen hygiene practices to ensure food safety and prevent contamination

In groups, learners are guided to:
- Discuss cleaning procedures for kitchen and store
- Practise cleaning cooker, refrigerator and sink
- Practise cleaning and organising food store shelves

What procedures ensure a clean and hygienic kitchen?

- MTP Home Science Learner's Book pg. 166
- Kitchen cleaning materials
- Baking soda, vinegar
- Scouring pads

- Practical assessment - Observation - Written assignments

Home Management

Cleaning the House - Managing organic and inorganic waste
Cleaning the House - Importance of living in a clean house

By the end of the lesson, the learner should be able to:
- Differentiate between organic and inorganic waste
- Describe methods of managing waste at home including composting, reusing and recycling
- Apply waste segregation practices to reduce environmental pollution in homes and communities

In groups, learners are guided to:
- Discuss classification of waste as organic and inorganic
- Discuss composting, reusing and recycling methods
- Practise sorting waste into appropriate categories

How can we effectively manage waste at home?

- MTP Home Science Learner's Book pg. 169
- Waste samples
- Compost pit pictures
- Recycling bins
- MTP Home Science Learner's Book pg. 170
- Manila papers
- Markers, crayons
- Digital resources

- Oral questions - Written assignments - Practical assessment

Home Management

Laundry Work - Soaps and soapless detergents
Laundry Work - Water and fabric conditioners

By the end of the lesson, the learner should be able to:
- Classify laundry detergents as soaps and soapless detergents
- Differentiate between soaps and soapless detergents
- Select appropriate detergents based on water type and fabric requirements

In groups, learners are guided to:
- Discuss meaning of detergents
- Use digital and print resources to find difference between soaps and soapless detergents
- Discuss advantages of soapless detergents

What is the difference between soaps and soapless detergents?

- MTP Home Science Learner's Book pg. 172
- Samples of soaps and soapless detergents
- Digital resources
- Reference books
- MTP Home Science Learner's Book pg. 174
- Water samples
- Fabric conditioner samples
- Digital resources

- Oral questions - Written assignments - Class discussions

Home Management

Laundry Work - Bleaches, stain removers and stiffeners

By the end of the lesson, the learner should be able to:
- Explain the uses of bleaches, stain removers and stiffeners in laundry work
- Identify different types of laundry agents
- Apply appropriate laundry agents to achieve desired fabric appearance and cleanliness

In groups, learners are guided to:
- Search for information on uses of laundry agents
- Identify different types of bleaches, stain removers and stiffeners
- Discuss proper use of each laundry agent

How do different laundry agents improve fabric care?

- MTP Home Science Learner's Book pg. 176
- Samples of laundry agents
- Pictures of laundry agents
- Digital resources

- Oral questions - Written assignments - Identification test

Home Management

Laundry Work - Laundry blue and organic solvents
Laundry Work - Washing equipment

By the end of the lesson, the learner should be able to:
- Explain the uses of laundry blue and organic solvents
- Describe safety precautions when using organic solvents
- Apply laundry blue correctly to maintain brightness of white fabrics

In groups, learners are guided to:
- Discuss uses of laundry blue in maintaining white fabrics
- Discuss uses and safety precautions for organic solvents
- Classify laundry agents according to their functions

When and how are laundry blue and organic solvents used?

- MTP Home Science Learner's Book pg. 177
- Laundry blue samples
- Pictures of organic solvents
- Safety guidelines
- MTP Home Science Learner's Book pg. 178
- Basins, buckets
- Pictures of washing machines
- Video clips

- Oral questions - Written tests - Class discussions

Home Management

Laundry Work - Drying and finishing equipment

By the end of the lesson, the learner should be able to:
- Identify drying equipment including clotheslines, pegs and drying racks
- Describe choice, use and care of finishing equipment including iron boxes and ironing boards
- Apply proper ironing techniques for professional-looking garment finishing

In groups, learners are guided to:
- Discuss choice, use and care of clotheslines and pegs
- Discuss choice of iron boxes and ironing boards
- Practise care of finishing equipment

How do we select and care for drying and finishing equipment?

- MTP Home Science Learner's Book pg. 181
- Clotheslines, pegs
- Iron boxes, ironing boards
- Drying racks

- Practical assessment - Observation - Oral questions

Home Management

Laundry Work - Storage equipment
Laundry Work - Laundry processes

By the end of the lesson, the learner should be able to:
- Identify storage equipment including wardrobes, hangers and chest of drawers
- Describe choice, use and care of storage equipment
- Apply proper storage techniques to maintain garment condition and organisation

In groups, learners are guided to:
- Discuss choice of storage equipment
- Discuss use and care of wardrobes, hangers and drawers
- Practise proper storage of clothes

How do we select and care for clothing storage equipment?

- MTP Home Science Learner's Book pg. 186
- Pictures of storage equipment
- Hangers
- Storage materials
- MTP Home Science Learner's Book pg. 187
- Clothes for sorting
- Basins, water
- Flow chart materials

- Observation - Oral questions - Written assignments

Home Management

Laundry Work - Rinsing, drying and finishing
Laundry Work - Laundering white cotton shirts

By the end of the lesson, the learner should be able to:
- Explain processes of rinsing, drying and finishing
- Differentiate between ironing and pressing
- Apply correct finishing techniques based on fabric type for wrinkle-free garments

In groups, learners are guided to:
- Discuss importance of proper rinsing
- Practise drying clothes using clotheslines
- Discuss difference between ironing and pressing

How are rinsing, drying and finishing done correctly?

- MTP Home Science Learner's Book pg. 188
- Clotheslines, pegs
- Iron boxes
- Ironing boards
- MTP Home Science Learner's Book pg. 189
- White cotton shirts
- Basins, soap, water
- Iron box, ironing board

- Observation - Practical assessment - Oral questions

Home Management

Consumer Education - Importance of consumer education

By the end of the lesson, the learner should be able to:
- Explain the meaning of consumer education
- Describe the importance of consumer education in day-to-day life
- Connect consumer education knowledge to making smart purchasing decisions for household items

In groups, learners are guided to:
- Search for information on importance of consumer education
- Discuss importance of consumer education using pictures and scenarios
- Make presentations on consumer education

Why is consumer education important in day-to-day life?

- MTP Home Science Learner's Book pg. 194
- Digital resources
- Pictures on consumer education
- Reference books

- Oral questions - Written assignments - Class presentations

Home Management

Consumer Education - Consumer rights and responsibilities
Consumer Education - Sources of consumer information
Consumer Education - Wise buying of goods and services

By the end of the lesson, the learner should be able to:
- Explain consumer rights including right to choose, safety, information and redress
- Describe consumer responsibilities
- Apply consumer rights knowledge when purchasing goods to avoid exploitation and fraud

In groups, learners are guided to:
- Discuss consumer rights with examples
- Discuss consumer responsibilities
- Analyse scenarios on consumer rights and responsibilities

What are consumer rights and responsibilities?

- MTP Home Science Learner's Book pg. 196
- Digital resources
- Case study scenarios
- Reference books
- MTP Home Science Learner's Book pg. 199
- Product samples with labels
- Advertisement samples
- Digital resources
- MTP Home Science Learner's Book pg. 200
- Product samples
- Market visit

- Case study analysis - Oral questions - Written tests