Food and Nutrition

Nutritive Value of Foods - Classification of food nutrients

By the end of the lesson, the learner should be able to:
- Classify food nutrients into macronutrients and micronutrients
- Identify examples of macronutrients and micronutrients
- Distinguish between different nutrient categories in everyday foods

The learner is guided to:
- Use digital devices and print media to search for meaning of food, nutrients, macronutrients and micronutrients
- Classify nutrients into macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals)
- Discuss water and dietary fibre

How are food nutrients classified?

- Mentor Home Science Learner's Book pg. 40
- Digital resources
- Charts showing food nutrients

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Nutritive Value of Foods - Food groups and their sources
Nutritive Value of Foods - Functions of carbohydrates and proteins

By the end of the lesson, the learner should be able to:
- Identify different food groups
- List sources of foods in each food group
- Select foods from different groups when planning family meals
- Explain functions of carbohydrates in the body
- Describe functions of proteins in the body
- Choose appropriate energy and body-building foods for daily meals

The learner is guided to:
- Use digital devices and print media to search for information on food groups
- Discuss food groups: starchy foods, legumes and pulses, fruits and vegetables, milk products, meats and fish, nuts and seeds
- Identify local food sources for each group
The learner is guided to:
- Discuss functions of carbohydrates (providing energy)
- Discuss functions of proteins (body building, repair of worn-out tissues)
- Make class presentations on food sources and functions

What are the different food groups?
Why do we need carbohydrates and proteins in our diet?

- Mentor Home Science Learner's Book pg. 42
- Food samples
- Charts showing food groups
- Digital resources
- Mentor Home Science Learner's Book pg. 43
- Food samples
- Charts showing nutrients
- Digital resources

- Oral questions - Identification exercises - Written assignments
- Oral questions - Written assignments - Group presentations

Food and Nutrition

Nutritive Value of Foods - Functions of fats and vitamins

By the end of the lesson, the learner should be able to:
- Explain functions of fats in the body
- Describe functions of vitamins in the body
- Include vitamin-rich foods in daily diet for better health

The learner is guided to:
- Discuss functions of fats (energy, keeping body warm)
- Discuss functions of vitamins (protection from diseases, normal body function)
- Classify vitamins into water-soluble and fat-soluble

What roles do fats and vitamins play in the body?

- Mentor Home Science Learner's Book pg. 43
- Food samples
- Charts showing vitamins
- Digital resources

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Nutritive Value of Foods - Functions of fats and vitamins

By the end of the lesson, the learner should be able to:
- Explain functions of fats in the body
- Describe functions of vitamins in the body
- Include vitamin-rich foods in daily diet for better health

The learner is guided to:
- Discuss functions of fats (energy, keeping body warm)
- Discuss functions of vitamins (protection from diseases, normal body function)
- Classify vitamins into water-soluble and fat-soluble

What roles do fats and vitamins play in the body?

- Mentor Home Science Learner's Book pg. 43
- Food samples
- Charts showing vitamins
- Digital resources

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Nutritive Value of Foods - Functions of minerals, water and fibre

By the end of the lesson, the learner should be able to:
- Explain functions of mineral salts in the body
- Describe the importance of water and dietary fibre
- Ensure adequate intake of minerals, water and fibre for healthy living

The learner is guided to:
- Discuss functions of minerals (strong bones, blood clotting, muscle contraction)
- Discuss importance of water and dietary fibre
- Identify food sources of minerals, water and fibre

Why are minerals, water and fibre important in our diet?

- Mentor Home Science Learner's Book pg. 43
- Food samples
- Charts
- Digital resources

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Nutritive Value of Foods - Nutritional deficiencies (Kwashiorkor and Marasmus)
Nutritive Value of Foods - Nutritional deficiencies (Vitamin deficiencies)

By the end of the lesson, the learner should be able to:
- Explain causes of kwashiorkor and marasmus
- Identify signs and symptoms of protein-energy malnutrition
- Recognize early signs of malnutrition in children for timely intervention
- Explain vitamin deficiency disorders
- Identify signs, symptoms and prevention of vitamin deficiencies
- Consume vitamin-rich foods to prevent deficiency diseases

The learner is guided to:
- Search for information on kwashiorkor and marasmus
- Discuss causes, signs, symptoms and prevention
- Watch video clips or use pictures showing children with malnutrition
The learner is guided to:
- Search for information on vitamin deficiencies (night blindness, beriberi, scurvy, rickets)
- Discuss causes, signs, symptoms and prevention
- Make presentations on different vitamin deficiency disorders

What causes kwashiorkor and marasmus?
How can vitamin deficiency diseases be prevented?

- Mentor Home Science Learner's Book pg. 44
- Digital resources
- Pictures showing deficiency diseases
- Mentor Home Science Learner's Book pg. 45
- Digital resources
- Charts showing vitamin deficiencies

- Oral questions - Written assignments - Case study analysis
- Oral questions - Written assignments - Group presentations

Food and Nutrition

Nutritive Value of Foods - Nutritional deficiencies (Mineral deficiencies)

By the end of the lesson, the learner should be able to:
- Explain mineral deficiency disorders
- Identify signs, symptoms and prevention of mineral deficiencies
- Include mineral-rich foods in diet to maintain good health

The learner is guided to:
- Search for information on mineral deficiencies (anaemia, goitre, hypocalcemia)
- Discuss causes, signs, symptoms and prevention
- Create charts showing mineral deficiency disorders

What are the effects of mineral deficiencies in the body?

- Mentor Home Science Learner's Book pg. 48
- Digital resources
- Charts showing mineral deficiencies

- Oral questions - Written assignments - Chart making

Food and Nutrition

Nutritive Value of Foods - Nutritional disorders (Obesity, anorexia nervosa, bulimia nervosa)

By the end of the lesson, the learner should be able to:
- Explain nutritional disorders
- Identify causes, signs and management of obesity and eating disorders
- Adopt healthy eating habits to prevent nutritional disorders

The learner is guided to:
- Search for information on obesity, anorexia nervosa and bulimia nervosa
- Discuss causes, signs and management
- Share experiences on healthy eating habits

How can nutritional disorders be managed?

- Mentor Home Science Learner's Book pg. 49
- Digital resources
- Reference materials

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Nutritive Value of Foods - Nutritional disorders (Obesity, anorexia nervosa, bulimia nervosa)

By the end of the lesson, the learner should be able to:
- Explain nutritional disorders
- Identify causes, signs and management of obesity and eating disorders
- Adopt healthy eating habits to prevent nutritional disorders

The learner is guided to:
- Search for information on obesity, anorexia nervosa and bulimia nervosa
- Discuss causes, signs and management
- Share experiences on healthy eating habits

How can nutritional disorders be managed?

- Mentor Home Science Learner's Book pg. 49
- Digital resources
- Reference materials

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Nutritive Value of Foods - Fortification and enrichment of foods
Nutritive Value of Foods - The food pyramid

By the end of the lesson, the learner should be able to:
- Explain the meaning of food fortification and enrichment
- Identify examples of fortified and enriched foods
- Select fortified foods to improve nutritional intake
- Interpret the food pyramid
- Explain the importance of each food group in the pyramid
- Use the food pyramid to plan balanced meals for the family

The learner is guided to:
- Search for information on fortification and enrichment of foods
- Discuss reasons for food fortification and enrichment
- Identify examples of fortified foods (iodised salt, fortified flour)
The learner is guided to:
- Study the food pyramid and identify different food groups
- Discuss the proportions of each food group
- Explain how the pyramid guides healthy eating

Why are foods fortified and enriched?
How does the food pyramid guide healthy eating?

- Mentor Home Science Learner's Book pg. 51
- Samples of fortified foods
- Digital resources
- Mentor Home Science Learner's Book pg. 53
- Food pyramid chart
- Digital resources

- Oral questions - Written assignments - Identification exercises
- Oral questions - Written assignments - Pyramid interpretation

Food and Nutrition

Nutritive Value of Foods - Meal planning (Principles)

By the end of the lesson, the learner should be able to:
- Explain the meaning of a balanced meal
- Identify principles of meal planning
- Consider nutritional balance when preparing family meals

The learner is guided to:
- Discuss the meaning of a balanced meal
- Brainstorm on factors influencing meal planning (food in season, cost, family size, nutritional needs)
- Discuss principles of meal planning

What factors influence meal planning?

- Mentor Home Science Learner's Book pg. 54
- Food samples
- Meal planning charts

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Nutritive Value of Foods - Meal planning (Practical application)

By the end of the lesson, the learner should be able to:
- Plan balanced meals for breakfast, lunch and dinner
- Formulate meal plans using locally available foods
- Prepare nutritious and affordable meals for the family

The learner is guided to:
- Formulate meal plans using locally available foods
- Plan meals for breakfast, lunch and dinner
- Present meal plans to class for critique

How can you plan a balanced meal for a day?

- Mentor Home Science Learner's Book pg. 55
- Food samples
- Meal planning templates

- Meal plan presentations - Written assignments - Peer assessment

Food and Nutrition

Nutritive Value of Foods - Meal planning (Assessment and improvement)

By the end of the lesson, the learner should be able to:
- Evaluate meal plans for nutritional balance
- Improve meal plans based on feedback
- Plan healthy meals considering family preferences and budget

The learner is guided to:
- Evaluate peer meal plans for nutritional balance
- Suggest improvements to meal plans
- Revise meal plans based on feedback

How can meal plans be improved for better nutrition?

- Mentor Home Science Learner's Book pg. 55
- Sample meal plans
- Assessment rubrics

- Peer assessment - Written assignments - Oral questions

Food and Nutrition

Nutritive Value of Foods - Meal planning (Assessment and improvement)
Methods of Cooking - Reasons for cooking food

By the end of the lesson, the learner should be able to:
- Evaluate meal plans for nutritional balance
- Improve meal plans based on feedback
- Plan healthy meals considering family preferences and budget
- Explain reasons for cooking food
- Discuss how cooking affects food safety, taste and digestibility
- Choose cooking methods that preserve nutrients in daily food preparation

The learner is guided to:
- Evaluate peer meal plans for nutritional balance
- Suggest improvements to meal plans
- Revise meal plans based on feedback
The learner is guided to:
- Discuss reasons for cooking food (safety, improved taste, digestibility, colour, texture)
- Compare raw and cooked foods
- Make class presentations on reasons for cooking

How can meal plans be improved for better nutrition?
Why do we cook food?

- Mentor Home Science Learner's Book pg. 55
- Sample meal plans
- Assessment rubrics
- Mentor Home Science Learner's Book pg. 56
- Pictures of raw and cooked foods
- Digital resources

- Peer assessment - Written assignments - Oral questions
- Oral questions - Written assignments - Group presentations

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
- Differentiate between moist heat, dry heat and combination methods
- Select appropriate cooking methods for different foods

The learner is guided to:
- Use digital and print resources to search on classification of cooking methods
- Classify methods into moist heat, dry heat and combination methods
- Discuss factors influencing choice of cooking method

How are cooking methods classified?

- Mentor Home Science Learner's Book pg. 58
- Digital resources
- Charts showing cooking methods

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Methods of Cooking - Food preparation techniques

By the end of the lesson, the learner should be able to:
- Identify food preparation techniques
- Demonstrate techniques such as cutting, chopping, slicing and grating
- Apply appropriate preparation techniques when cooking at home

The learner is guided to:
- Discuss food preparation techniques (cleaning, cutting, blending, kneading, mixing, chopping, slicing, peeling, grating, dicing)
- Practice various food preparation techniques
- Observe demonstrations by the teacher

What techniques are used in food preparation?

- Mentor Home Science Learner's Book pg. 59
- Cutting tools
- Food samples
- Protective clothing

- Practical demonstration - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Moist heat methods (Boiling)

By the end of the lesson, the learner should be able to:
- Explain the boiling method of cooking
- Identify advantages and disadvantages of boiling
- Prepare food using the boiling method following correct procedures

The learner is guided to:
- Discuss the meaning of boiling
- Search for advantages and disadvantages of boiling
- List foods suitable for boiling

What are the advantages of boiling food?

- Mentor Home Science Learner's Book pg. 64
- Cooking equipment
- Food ingredients
- Source of heat

- Oral questions - Written assignments - Observation

Food and Nutrition

Methods of Cooking - Moist heat methods (Stewing)

By the end of the lesson, the learner should be able to:
- Explain the stewing method of cooking
- Prepare food using the stewing method
- Cook nutritious stews using locally available ingredients

The learner is guided to:
- Discuss the meaning and process of stewing
- Search for advantages and disadvantages of stewing
- Practice stewing locally available foods (beef stew with vegetables)

Why is stewing suitable for tough cuts of meat?

- Mentor Home Science Learner's Book pg. 66
- Cooking equipment
- Food ingredients
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Moist heat methods (Steaming)

By the end of the lesson, the learner should be able to:
- Explain the steaming method of cooking
- Demonstrate different methods of steaming
- Prepare vegetables using steaming to retain nutrients

The learner is guided to:
- Discuss the meaning and methods of steaming (plate method, bowl method, colander method)
- Practice steaming vegetables
- Discuss advantages and disadvantages of steaming

How does steaming preserve nutrients in food?

- Mentor Home Science Learner's Book pg. 70
- Steaming equipment
- Vegetables
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Moist heat methods (Poaching)

By the end of the lesson, the learner should be able to:
- Explain the poaching method of cooking
- Identify foods suitable for poaching
- Prepare delicate foods using the poaching method

The learner is guided to:
- Discuss the meaning and process of poaching
- Identify foods suitable for poaching (eggs, fish)
- Discuss advantages and disadvantages of poaching

Which foods are best suited for poaching?

- Mentor Home Science Learner's Book pg. 74
- Cooking equipment
- Eggs, fish
- Source of heat

- Oral questions - Written assignments - Demonstration

Food and Nutrition

Methods of Cooking - Moist heat methods (Frying - Shallow and deep fat frying)

By the end of the lesson, the learner should be able to:
- Differentiate between shallow fat frying and deep fat frying
- Explain general rules for frying
- Fry foods safely observing correct procedures

The learner is guided to:
- Discuss shallow fat frying and deep fat frying
- Search for general rules to follow when frying
- Practice deep frying foods (cassava, potatoes)

What is the difference between shallow and deep fat frying?

- Mentor Home Science Learner's Book pg. 76
- Frying pan
- Cooking oil
- Food ingredients

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Moist heat methods (Dry fat frying)
Methods of Cooking - Dry heat methods (Baking)

By the end of the lesson, the learner should be able to:
- Explain dry fat frying method
- Identify foods suitable for dry fat frying
- Cook fatty foods using the dry fat frying method
- Explain the baking method of cooking
- Identify advantages and disadvantages of baking
- Prepare baked products using correct procedures

The learner is guided to:
- Discuss dry fat frying method
- Identify foods suitable for dry fat frying (bacon, fatty meat)
- Discuss advantages and disadvantages of frying methods
The learner is guided to:
- Discuss the meaning and process of baking
- Search for advantages and disadvantages of baking
- Practice baking a simple cake using rubbing-in method

Which foods can be cooked using dry fat frying?
What foods are suitable for baking?

- Mentor Home Science Learner's Book pg. 78
- Frying pan
- Fatty foods
- Source of heat
- Mentor Home Science Learner's Book pg. 82
- Baking equipment
- Baking ingredients (flour, sugar, eggs, margarine)
- Oven or improvised oven

- Oral questions - Written assignments - Demonstration
- Practical work - Observation - Product assessment

Food and Nutrition

Methods of Cooking - Dry heat methods (Roasting)

By the end of the lesson, the learner should be able to:
- Explain the roasting method of cooking
- Identify advantages and disadvantages of roasting
- Prepare food using roasting method

The learner is guided to:
- Discuss the meaning and process of roasting
- Search for advantages and disadvantages of roasting
- Practice roasting potatoes using improvised oven

How is roasting different from baking?

- Mentor Home Science Learner's Book pg. 85
- Roasting equipment
- Potatoes
- Aluminium foil
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Dry heat methods (Roasting)

By the end of the lesson, the learner should be able to:
- Explain the roasting method of cooking
- Identify advantages and disadvantages of roasting
- Prepare food using roasting method

The learner is guided to:
- Discuss the meaning and process of roasting
- Search for advantages and disadvantages of roasting
- Practice roasting potatoes using improvised oven

How is roasting different from baking?

- Mentor Home Science Learner's Book pg. 85
- Roasting equipment
- Potatoes
- Aluminium foil
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Dry heat methods (Grilling)

By the end of the lesson, the learner should be able to:
- Explain the grilling method of cooking
- Identify advantages and disadvantages of grilling
- Prepare food using grilling method observing safety

The learner is guided to:
- Discuss the meaning and process of grilling
- Search for advantages and disadvantages of grilling
- Practice grilling sweet potatoes

Why is grilling suitable for outdoor activities?

- Mentor Home Science Learner's Book pg. 85
- Grilling equipment
- Sweet potatoes
- Source of heat

- Practical work - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Combination methods (Braising)
Methods of Cooking - Safety precautions when cooking

By the end of the lesson, the learner should be able to:
- Explain the braising method of cooking
- Identify advantages and disadvantages of braising
- Use braising to prepare flavourful dishes with tough cuts of meat
- Explain safety precautions when cooking
- Apply safety measures during food preparation
- Maintain a safe cooking environment at home

The learner is guided to:
- Discuss the meaning and process of braising
- Explain how braising combines dry and moist heat
- Discuss advantages and disadvantages of braising
The learner is guided to:
- Discuss general safety rules when cooking
- Practice safety precautions when using different cooking methods
- Identify potential hazards in the kitchen

How does braising combine moist and dry heat?
What safety precautions should be observed when cooking?

- Mentor Home Science Learner's Book pg. 88
- Cooking equipment
- Meat and vegetables
- Source of heat
- Mentor Home Science Learner's Book pg. 58
- Kitchen safety charts
- Digital resources

- Oral questions - Written assignments - Demonstration
- Oral questions - Written assignments - Observation

Food and Nutrition

Methods of Cooking - Garnishing and presenting cooked food

By the end of the lesson, the learner should be able to:
- Explain the meaning of garnishing
- Demonstrate garnishing and decorating of cooked food
- Present food attractively using garnishing techniques

The learner is guided to:
- Discuss the meaning of garnishing and decorating food
- Practice garnishing cooked dishes
- Present food creatively using appropriate garnishes

Why is food presentation important?

- Mentor Home Science Learner's Book pg. 62
- Cooked food
- Garnishing ingredients
- Serving dishes

- Practical work - Observation - Product assessment

Home Management

Hygiene During Puberty - Physical changes in boys and girls

By the end of the lesson, the learner should be able to:
- Describe physical changes that occur in boys during puberty
- Identify physical changes that occur in girls during puberty
- Relate puberty changes to personal experiences in daily life

In groups, learners are guided to:
- Review changes that occur in boys and girls during puberty using digital and print resources
- Discuss physical changes (increase in height/weight, voice changes, body hair growth)
- Share experiences on physical changes observed

What physical changes occur during puberty?

- Mentor Home Science Learner's Book pg. 90
- Digital resources
- Charts showing puberty changes

- Oral questions - Observation - Written assignments

Home Management

Hygiene During Puberty - Hormonal and emotional changes
Hygiene During Puberty - Personal hygiene practices for boys

By the end of the lesson, the learner should be able to:
- Explain hormonal changes during puberty
- Describe emotional changes experienced during puberty
- Connect emotional changes to everyday mood experiences

In groups, learners are guided to:
- Use digital devices to search for hormonal changes in boys and girls
- Discuss emotional changes (mood swings, attraction to opposite sex, identity crisis)
- Share experiences on managing emotional changes

How do hormonal changes affect emotions during puberty?

- Mentor Home Science Learner's Book pg. 91
- Digital resources
- Reference books
- Mentor Home Science Learner's Book pg. 93
- Charts on hygiene practices

- Oral questions - Group discussions - Written tests

Home Management

Hygiene During Puberty - Personal hygiene practices for girls
Hygiene During Puberty - Ringworms and scabies

By the end of the lesson, the learner should be able to:
- Explain personal hygiene practices for girls during puberty
- Demonstrate proper hygiene routines for girls
- Connect hygiene practices to self-confidence and well-being

In groups, learners are guided to:
- Discuss personal hygiene practices for girls (bathing, hair care, nail care)
- Search for information on feminine hygiene using digital resources
- Share experiences on maintaining personal hygiene

How can girls maintain hygiene during puberty?

- Mentor Home Science Learner's Book pg. 93
- Digital resources
- Reference books
- Mentor Home Science Learner's Book pg. 94
- Charts showing skin infections

- Oral questions - Observation - Written assignments

Home Management

Hygiene During Puberty - Dandruff and athlete's foot
Hygiene During Puberty - Managing menstrual hygiene
Hygiene During Puberty - Developing a personal hygiene log

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of dandruff
- Describe causes, signs and symptoms of athlete's foot
- Connect prevention measures to personal care routines
- Explain measures for managing menstrual hygiene
- Describe the use of dignity kits
- Apply menstrual hygiene practices for comfort and health

In groups, learners are guided to:
- Use digital resources to search for information on dandruff and athlete's foot
- Discuss prevention and treatment measures
- Practise hygiene measures to prevent infections
- Discuss measures for managing menstrual hygiene
- Search for information on handling dignity kits
- Discuss management of discomfort during menstruation

How can we prevent dandruff and athlete's foot?
How is menstrual hygiene maintained?

- Mentor Home Science Learner's Book pg. 96
- Digital resources
- Reference books
- Mentor Home Science Learner's Book pg. 98
- Digital resources
- Samples of menstrual hygiene products
- Mentor Home Science Learner's Book pg. 100
- Sample log formats

- Oral questions - Written assignments - Observation
- Oral questions - Group discussions - Written tests

Home Management

Safety in the Home - Common accidents and their causes

By the end of the lesson, the learner should be able to:
- Identify common accidents that occur at home
- Explain causes of accidents and injuries
- Relate safety measures to accident prevention at home

In groups, learners are guided to:
- Share experiences on accidents and injuries at home
- Discuss causes of common accidents (cuts, burns, falls, drowning)
- Search for information on preventive measures

What causes accidents at home?

- Mentor Home Science Learner's Book pg. 103
- Digital resources
- Charts showing common accidents

- Oral questions - Written assignments - Group discussions

Home Management

Safety in the Home - Contents and uses of First Aid kit

By the end of the lesson, the learner should be able to:
- Identify contents of a First Aid kit
- Explain uses of items in the First Aid kit
- Apply knowledge of First Aid items to emergency situations

In groups, learners are guided to:
- Search for information on contents of First Aid kit
- Discuss uses of bandages, cotton wool, antiseptics, scissors
- Observe and identify items in a First Aid kit

What should a First Aid kit contain?

- Mentor Home Science Learner's Book pg. 105
- First Aid kit
- Digital resources

- Oral questions - Observation - Written tests

Home Management

Safety in the Home - First Aid for cuts and bruises

By the end of the lesson, the learner should be able to:
- Explain causes of cuts and bruises
- Demonstrate First Aid procedures for cuts and bruises
- Apply First Aid skills to help injured persons at home

In groups, learners are guided to:
- Discuss causes and prevention of cuts and bruises
- Watch video clips on First Aid for cuts and bruises
- Simulate First Aid procedures using improvised materials

How do we administer First Aid for cuts and bruises?

- Mentor Home Science Learner's Book pg. 107
- First Aid kit
- Digital resources

- Practical demonstration - Oral questions - Observation

Home Management

Safety in the Home - First Aid for burns and scalds
Safety in the Home - First Aid for sprains and fractures

By the end of the lesson, the learner should be able to:
- Differentiate between burns and scalds
- Demonstrate First Aid procedures for burns and scalds
- Connect prevention measures to kitchen and home safety
- Explain causes of sprains and fractures
- Demonstrate First Aid procedures using RICE method
- Apply First Aid knowledge to sports and play injuries

In groups, learners are guided to:
- Discuss causes of burns and scalds
- Simulate First Aid for burns and scalds
- Discuss safety precautions to prevent burns and scalds
- Discuss causes of sprains and fractures
- Practise RICE method (Rest, Ice, Compress, Elevate)
- Simulate First Aid for fractures using splints

How do we treat burns and scalds?
What is the RICE method for treating sprains?

- Mentor Home Science Learner's Book pg. 110
- First Aid kit
- Cold water
- Clean cloths
- Mentor Home Science Learner's Book pg. 113
- Ice packs
- Elastic bandages
- Splints

- Practical demonstration - Oral questions - Written assignments
- Practical demonstration - Observation - Oral questions

Home Management

Safety in the Home - First Aid for drowning

By the end of the lesson, the learner should be able to:
- Explain causes of drowning
- Demonstrate First Aid procedures for drowning
- Relate drowning prevention to water safety at home

In groups, learners are guided to:
- Watch video clips on First Aid for drowning
- Discuss causes and prevention of drowning
- Simulate chest compressions and rescue breathing

How do we help a drowning person?

- Mentor Home Science Learner's Book pg. 117
- Digital resources
- First Aid kit

- Practical demonstration - Observation - Oral questions

Home Management

Safety in the Home - First Aid for drowning

By the end of the lesson, the learner should be able to:
- Explain causes of drowning
- Demonstrate First Aid procedures for drowning
- Relate drowning prevention to water safety at home

In groups, learners are guided to:
- Watch video clips on First Aid for drowning
- Discuss causes and prevention of drowning
- Simulate chest compressions and rescue breathing

How do we help a drowning person?

- Mentor Home Science Learner's Book pg. 117
- Digital resources
- First Aid kit

- Practical demonstration - Observation - Oral questions

Home Management

Safety in the Home - First Aid for choking

By the end of the lesson, the learner should be able to:
- Identify causes of choking
- Demonstrate First Aid for choking in babies and adults
- Apply choking prevention measures during meal times

In groups, learners are guided to:
- Discuss causes of choking and prevention measures
- Simulate First Aid for choking using back blows and abdominal thrusts
- Use a doll to demonstrate First Aid for choking babies

How do we help a choking person?

- Mentor Home Science Learner's Book pg. 120
- Doll for demonstration
- Digital resources

- Practical demonstration - Observation - Oral questions

Home Management

Safety in the Home - First Aid for fainting and shock
Safety in the Home - First Aid for suffocation

By the end of the lesson, the learner should be able to:
- Explain causes of fainting and shock
- Demonstrate First Aid procedures for fainting and shock
- Connect First Aid skills to emergency response at home
- Identify causes of suffocation
- Demonstrate First Aid procedures for suffocation
- Apply suffocation prevention measures at home

In groups, learners are guided to:
- Discuss causes and signs of fainting and shock
- Simulate First Aid for fainting (positioning, loosening clothes)
- Discuss First Aid for electric shock and emotional shock
- Discuss causes of suffocation (plastic bags, poisonous gases)
- Simulate First Aid for suffocation
- Discuss safety measures to prevent suffocation

What causes fainting and how do we help?
How can we prevent and treat suffocation?

- Mentor Home Science Learner's Book pg. 121
- First Aid kit
- Digital resources
- Mentor Home Science Learner's Book pg. 123
- First Aid kit
- Digital resources

- Practical demonstration - Oral questions - Written tests
- Practical demonstration - Observation - Oral questions

Home Management

Safety in the Home - Safety precautions and waste disposal

By the end of the lesson, the learner should be able to:
- Explain safety precautions when offering First Aid
- Demonstrate safe disposal of used First Aid materials
- Apply safety measures to protect self and others during emergencies

In groups, learners are guided to:
- Discuss safety precautions when administering First Aid
- Practise safe disposal of used First Aid materials
- Discuss importance of observing safety at home

Why is safety important when giving First Aid?

- Mentor Home Science Learner's Book pg. 106
- First Aid kit
- Waste disposal containers

- Observation - Oral questions - Written assignments

Home Management

Safety in the Home - Importance of safety measures at home

By the end of the lesson, the learner should be able to:
- Explain importance of observing safety measures at home
- Create posters on accident prevention
- Apply safety awareness to daily activities at home and school

In groups, learners are guided to:
- Discuss importance of avoiding accidents and injuries
- Create posters on common accidents and prevention
- Sensitise community members on safety measures

Why should we observe safety at home?

- Mentor Home Science Learner's Book pg. 125
- Manila papers
- Markers
- Digital resources

- Project assessment - Oral presentations - Observation

Home Management

Safety in the Home - Importance of safety measures at home

By the end of the lesson, the learner should be able to:
- Explain importance of observing safety measures at home
- Create posters on accident prevention
- Apply safety awareness to daily activities at home and school

In groups, learners are guided to:
- Discuss importance of avoiding accidents and injuries
- Create posters on common accidents and prevention
- Sensitise community members on safety measures

Why should we observe safety at home?

- Mentor Home Science Learner's Book pg. 125
- Manila papers
- Markers
- Digital resources

- Project assessment - Oral presentations - Observation

Home Management

Safety in the Home - Comprehensive First Aid practice
Housing the Family - Reasons for housing the family

By the end of the lesson, the learner should be able to:
- Apply First Aid procedures for various injuries
- Demonstrate proper use of First Aid kit items
- Use First Aid skills confidently in emergency situations
- Explain reasons for housing the family
- Describe importance of shelter to family members
- Relate housing needs to personal family experiences

In groups, learners are guided to:
- Role-play First Aid scenarios for different injuries
- Practise using conventional and improvised First Aid items
- Peer assess First Aid techniques
- Discuss reasons for housing (protection, security, basic needs)
- Search for information on importance of housing using digital resources
- Share experiences on family housing needs

How well can you administer First Aid?
Why do families need housing?

- Mentor Home Science Learner's Book pg. 103
- First Aid kit
- Digital resources
- Mentor Home Science Learner's Book pg. 126
- Digital resources
- Pictures of different houses

- Practical assessment - Observation - Peer assessment
- Oral questions - Written assignments - Group discussions