Food and Nutrition

Overview of Home Science - Meaning of Home Science

By the end of the lesson, the learner should be able to:
- Define Home Science as an area of study
- Explain how science knowledge applies to daily home activities
- Connect Home Science concepts to improving quality of life at home

The learner is guided to:
- Brainstorm on the meaning of the terms 'home' and 'science'
- Discuss how knowledge of science can be applied in daily lives at home
- Use digital and print resources to search for information on Home Science as a discipline

What is Home Science?

- Mentor Home Science Learner's Book pg. 1
- Digital resources
- Charts showing Home Science areas

- Oral questions - Class discussion - Observation

Food and Nutrition

Overview of Home Science - Importance of Home Science
Overview of Home Science - Areas studied in Home Science
Overview of Home Science - Careers in Home Science
Kitchen Layouts and Equipment - Meaning of kitchen layouts

By the end of the lesson, the learner should be able to:
- Explain the importance of Home Science to individuals, families and the nation
- Discuss how Home Science improves quality of life
- Relate Home Science knowledge to solving everyday household challenges

The learner is guided to:
- Discuss the importance of Home Science as an area of study
- Make class presentations on how Home Science contributes to individual and family well-being
- Share experiences on how Home Science knowledge is applied at home

How does the study of Home Science improve quality of life?

- Mentor Home Science Learner's Book pg. 2
- Digital resources
- Pictures showing Home Science applications
- Mentor Home Science Learner's Book pg. 3
- Charts showing areas of Home Science
- Mentor Home Science Learner's Book pg. 4
- Career charts
- Resource person
- Digital resources
- Mentor Home Science Learner's Book pg. 6
- Pictures of different kitchens

- Oral questions - Group presentations - Written assignments

Food and Nutrition

Kitchen Layouts and Equipment - Types of kitchen layouts (L-shaped and U-shaped)
Kitchen Layouts and Equipment - Types of kitchen layouts (Corridor, One-wall, Island)
Kitchen Layouts and Equipment - Factors to consider when choosing kitchen layouts
Kitchen Layouts and Equipment - Classification of kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Identify L-shaped and U-shaped kitchen layouts
- Illustrate L-shaped and U-shaped kitchen layouts
- Recognize different kitchen layouts in homes and public places

The learner is guided to:
- Discuss and illustrate L-shaped and U-shaped kitchen layouts
- Draw sketches showing work triangle and work centres
- Use digital devices to search for information on kitchen plans

How does an L-shaped layout differ from a U-shaped layout?

- Mentor Home Science Learner's Book pg. 7
- Digital resources
- Charts showing kitchen layouts
- Mentor Home Science Learner's Book pg. 8
- Charts and pictures of kitchen layouts
- Mentor Home Science Learner's Book pg. 10
- Reference books
- Mentor Home Science Learner's Book pg. 11
- Realia of kitchen tools
- Pictures and charts

- Sketches of kitchen layouts - Oral questions - Observation

Food and Nutrition

Kitchen Layouts and Equipment - Small kitchen tools and equipment
Kitchen Layouts and Equipment - Large kitchen equipment

By the end of the lesson, the learner should be able to:
- Identify small kitchen tools and equipment
- Describe uses of cutting, measuring and mixing tools
- Select appropriate tools for specific food preparation tasks

The learner is guided to:
- Search for information on small kitchen tools (cutting, measuring, mixing tools)
- Discuss the uses of knives, spoons, measuring jugs and whisks
- Observe and handle various small kitchen tools

What are the uses of small kitchen tools?

- Mentor Home Science Learner's Book pg. 12
- Small kitchen tools (knives, spoons, measuring equipment)
- Pictures and charts
- Mentor Home Science Learner's Book pg. 20
- Pictures of large equipment
- Digital resources

- Practical identification - Oral questions - Written assignments

Food and Nutrition

Kitchen Layouts and Equipment - Labour-saving equipment

By the end of the lesson, the learner should be able to:
- Identify labour-saving kitchen equipment
- Explain how labour-saving equipment reduces work and time
- Choose appropriate labour-saving equipment for different kitchen tasks

The learner is guided to:
- Search for information on labour-saving equipment
- Discuss uses of blenders, food mixers, food processors and electric kettles
- Explain how they save time and labour

How do labour-saving equipment improve efficiency in the kitchen?

- Mentor Home Science Learner's Book pg. 27
- Pictures of labour-saving equipment
- Digital resources

- Oral questions - Group discussions - Written assignments

Food and Nutrition

Kitchen Layouts and Equipment - Factors to consider when choosing kitchen tools and equipment
Kitchen Layouts and Equipment - Improvising kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Explain factors to consider when selecting kitchen tools and equipment
- Analyse cost, quality, use and energy efficiency when selecting tools
- Make informed decisions when purchasing kitchen items for home use

The learner is guided to:
- Brainstorm on factors to consider when selecting kitchen tools and equipment
- Discuss cost, quality, material, use and fuel type
- Visit shops that sell kitchen tools and equipment

What should one consider when buying kitchen tools and equipment?

- Mentor Home Science Learner's Book pg. 12
- Digital resources
- Reference books
- Mentor Home Science Learner's Book pg. 17
- Locally available materials (tins, nails, hammer)
- Protective clothing

- Oral questions - Written assignments - Field visit report

Food and Nutrition

Food Hygiene and Safety - Importance of food hygiene and safety
Food Hygiene and Safety - Food spoilage (Meaning and causes)

By the end of the lesson, the learner should be able to:
- Explain the importance of food hygiene and safety
- Discuss reasons for maintaining hygiene when handling food
- Practice good hygiene habits when preparing food at home

The learner is guided to:
- Discuss the importance of food hygiene and safety when handling food
- Brainstorm on consequences of poor food hygiene
- Share experiences on hygiene practices observed at home

Why is food hygiene important when handling food?

- Mentor Home Science Learner's Book pg. 32
- Digital resources
- Pictures showing food handling
- Mentor Home Science Learner's Book pg. 34
- Samples of spoilt food
- Digital resources

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Food Hygiene and Safety - Food spoilage (Signs and prevention)
Food Hygiene and Safety - Food poisoning (Causes and prevention)

By the end of the lesson, the learner should be able to:
- Identify signs of food spoilage
- Explain prevention measures for food spoilage
- Detect spoiled food and apply prevention methods at home

The learner is guided to:
- Observe spoilt food and identify signs of spoilage (change in colour, texture, smell, taste)
- Discuss prevention measures for food spoilage
- Practice proper food storage methods

How can food spoilage be prevented?

- Mentor Home Science Learner's Book pg. 35
- Samples of spoilt food
- Storage containers
- Mentor Home Science Learner's Book pg. 36
- Digital resources
- Charts showing food safety

- Observation - Oral questions - Practical demonstration

Food and Nutrition

Food Hygiene and Safety - Hygiene practices when handling food
Food Hygiene and Safety - Practicing food hygiene and safety

By the end of the lesson, the learner should be able to:
- Identify hygiene practices when handling food
- Apply hygiene practices during food preparation
- Maintain cleanliness standards when preparing meals at home

The learner is guided to:
- Practice hygiene when handling food (keeping surfaces clean, maintaining personal hygiene, using clean water)
- Prepare a simple meal following all hygiene measures
- Observe and critique each other's hygiene practices

How can we maintain proper hygiene when handling food?

- Mentor Home Science Learner's Book pg. 37
- Food ingredients
- Protective clothing
- Cleaning materials
- Fresh fruits
- Cutting tools
- Protective clothing

- Practical observation - Peer assessment - Oral questions

Food and Nutrition

Nutritive Value of Foods - Classification of food nutrients
Nutritive Value of Foods - Food groups and their sources

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

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Nutritive Value of Foods - Functions of carbohydrates and proteins
Nutritive Value of Foods - Functions of fats and vitamins

By the end of the lesson, the learner should be able to:
- 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:
- 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

Why do we need carbohydrates and proteins in our diet?

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

- Oral questions - Written assignments - Group presentations

Food and Nutrition

Nutritive Value of Foods - Functions of minerals, water and fibre
Nutritive Value of Foods - Nutritional deficiencies (Kwashiorkor and Marasmus)

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

- Oral questions - Written assignments - Group discussions

Food and Nutrition

Nutritive Value of Foods - Nutritional deficiencies (Vitamin deficiencies)

By the end of the lesson, the learner should be able to:
- 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 vitamin deficiencies (night blindness, beriberi, scurvy, rickets)
- Discuss causes, signs, symptoms and prevention
- Make presentations on different vitamin deficiency disorders

How can vitamin deficiency diseases be prevented?

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

- Oral questions - Written assignments - Group presentations

Food and Nutrition

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

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

- Oral questions - Written assignments - Chart making

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

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)

Why are foods fortified and enriched?

- 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

- Oral questions - Written assignments - Identification exercises

Food and Nutrition

Nutritive Value of Foods - Meal planning (Principles)
Nutritive Value of Foods - Meal planning (Practical application)

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

- Oral questions - Written assignments - Group discussions

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

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
- Mentor Home Science Learner's Book pg. 56
- Pictures of raw and cooked foods
- Digital resources

- Peer assessment - Written assignments - Oral questions

Food and Nutrition

Methods of Cooking - Classification of cooking methods
Methods of Cooking - Food preparation techniques

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

- Oral questions - Written assignments - Classification exercises

Food and Nutrition

Methods of Cooking - Moist heat methods (Boiling)
Methods of Cooking - Moist heat methods (Stewing)

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
- Mentor Home Science Learner's Book pg. 66

- Oral questions - Written assignments - Observation

Food and Nutrition

Methods of Cooking - Moist heat methods (Steaming)
Methods of Cooking - Moist heat methods (Poaching)

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

- Practical work - Observation - Oral questions

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

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

Which foods can be cooked using dry fat frying?

- 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

Food and Nutrition

Methods of Cooking - Dry heat methods (Roasting)
Methods of Cooking - Dry heat methods (Grilling)

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
- Grilling equipment
- Sweet potatoes

- 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

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

How does braising combine moist and dry heat?

- 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

Food and Nutrition
Home Management
Home Management

Methods of Cooking - Garnishing and presenting cooked food
Hygiene During Puberty - Physical changes in boys and girls
Hygiene During Puberty - Hormonal and emotional changes

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
- Mentor Home Science Learner's Book pg. 90
- Digital resources
- Charts showing puberty changes
- Mentor Home Science Learner's Book pg. 91
- Reference books

- Practical work - Observation - Product assessment

Home Management

Hygiene During Puberty - Personal hygiene practices for boys
Hygiene During Puberty - Personal hygiene practices for girls
Hygiene During Puberty - Ringworms and scabies
Hygiene During Puberty - Dandruff and athlete's foot

By the end of the lesson, the learner should be able to:
- Explain personal hygiene practices for boys during puberty
- Demonstrate proper hygiene routines for boys
- Apply hygiene practices to maintain cleanliness and confidence

In groups, learners are guided to:
- Discuss personal hygiene practices for boys (showering, deodorant use, shaving)
- Search for information on hygiene practices using print and digital resources
- Practise and document hygiene routines

How can boys maintain hygiene during puberty?

- Mentor Home Science Learner's Book pg. 93
- Digital resources
- Charts on hygiene practices
- Reference books
- Mentor Home Science Learner's Book pg. 94
- Charts showing skin infections
- Mentor Home Science Learner's Book pg. 96

- Observation - Oral questions - Practical demonstration

Home Management

Hygiene During Puberty - Managing menstrual hygiene
Hygiene During Puberty - Developing a personal hygiene log
Safety in the Home - Common accidents and their causes

By the end of the lesson, the learner should be able to:
- 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:
- Discuss measures for managing menstrual hygiene
- Search for information on handling dignity kits
- Discuss management of discomfort during menstruation

How is menstrual hygiene maintained?

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

- Oral questions - Group discussions - Written tests

Home Management

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

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
- Mentor Home Science Learner's Book pg. 107

- Oral questions - Observation - Written tests

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

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

How do we treat burns and scalds?

- 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

Home Management

Safety in the Home - First Aid for drowning
Safety in the Home - First Aid for choking

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
- 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

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

What causes fainting and how do we help?

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

- Practical demonstration - Oral questions - Written tests

Home Management

Safety in the Home - Safety precautions and waste disposal
Safety in the Home - Importance of safety measures at home

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

- Observation - Oral questions - Written assignments

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

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

How well can you administer First Aid?

- 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

Home Management

Housing the Family - Traditional and modern houses

By the end of the lesson, the learner should be able to:
- Differentiate between traditional and modern houses
- Identify types of houses in the community
- Connect house types to local cultural practices and resources

In groups, learners are guided to:
- Discuss and illustrate traditional houses (materials, shapes, features)
- Discuss modern houses (designs, materials, advantages)
- Compare advantages and disadvantages of each type

What types of houses are found in your community?

- Mentor Home Science Learner's Book pg. 127
- Pictures of houses
- Digital resources

- Oral questions - Observation - Written tests

Home Management

Housing the Family - Building, buying and renting
Housing the Family - Mortgage and inheritance

By the end of the lesson, the learner should be able to:
- Explain different methods of housing the family
- Analyse advantages and disadvantages of each method
- Apply knowledge of housing methods to family planning decisions

In groups, learners are guided to:
- Discuss methods of housing (building, buying, renting)
- Analyse factors to consider for each method
- Compare advantages and disadvantages of each method

Which method of housing is best for your family?

- Mentor Home Science Learner's Book pg. 130
- Digital resources
- Reference books
- Mentor Home Science Learner's Book pg. 132
- Case study materials

- Oral questions - Written assignments - Group discussions

Home Management

Housing the Family - Rooms and their functions
Housing the Family - Room interrelationship and house models

By the end of the lesson, the learner should be able to:
- Identify different rooms in a house
- Explain functions of each room in the house
- Relate room functions to daily family activities

In groups, learners are guided to:
- Watch video clips on functions of different rooms
- Discuss rooms (kitchen, bedroom, living room, bathroom, store)
- Match rooms to their specific functions

What activities are carried out in different rooms?

- Mentor Home Science Learner's Book pg. 133
- Digital resources
- Pictures of rooms
- Mentor Home Science Learner's Book pg. 134
- Carton boxes
- Manila papers
- Modelling materials

- Oral questions - Observation - Written assignments

Home Management

Cleaning the House - Reasons for cleaning and types of dirt
Cleaning the House - Sweeping and dusting

By the end of the lesson, the learner should be able to:
- Explain reasons for cleaning the house
- Differentiate between loose and fixed dirt
- Connect cleanliness to health and hygiene at home

In groups, learners are guided to:
- Brainstorm on reasons for cleaning the house
- Discuss types of dirt (loose and fixed)
- Identify loose and fixed dirt in the classroom

Why do we clean the house?

- Mentor Home Science Learner's Book pg. 141
- Digital resources
- Samples of dirt
- Mentor Home Science Learner's Book pg. 143
- Brooms
- Dusters
- Dustpans

- Oral questions - Observation - Written assignments

Home Management

Cleaning the House - Scrubbing, mopping and wiping
Cleaning the House - Brooms, dusters and vacuum cleaners

By the end of the lesson, the learner should be able to:
- Explain procedures for scrubbing, mopping and wiping
- Demonstrate scrubbing and mopping techniques
- Apply appropriate methods for removing fixed dirt

In groups, learners are guided to:
- Discuss procedures for scrubbing, mopping and wiping
- Demonstrate cleaning techniques for fixed dirt
- Practise scrubbing and mopping floors

How do we remove fixed dirt from surfaces?

- Mentor Home Science Learner's Book pg. 145
- Mops
- Scrubbing brushes
- Buckets
- Water
- Mentor Home Science Learner's Book pg. 147
- Brooms
- Dusters
- Pictures of vacuum cleaners

- Practical demonstration - Observation - Oral questions

Home Management

Cleaning the House - Dustpans, brushes, mops and squeegees
Cleaning the House - Basins, buckets and improvised equipment

By the end of the lesson, the learner should be able to:
- Identify types of dustpans, brushes, mops and squeegees
- Explain choice, use and care of each equipment
- Select appropriate equipment for different cleaning tasks

In groups, learners are guided to:
- Discuss type, choice, use and care of dustpans and brushes
- Discuss type, choice, use and care of mops and squeegees
- Practise using and caring for the equipment

Which cleaning equipment is best for different surfaces?

- Mentor Home Science Learner's Book pg. 150
- Dustpans
- Brushes
- Mops
- Squeegees
- Mentor Home Science Learner's Book pg. 154
- Basins
- Buckets
- Local materials for improvisation

- Oral questions - Practical demonstration - Observation

Home Management

Cleaning the House - Managing waste in the home
Cleaning the House - Daily, weekly and special cleaning

By the end of the lesson, the learner should be able to:
- Explain methods of managing waste at home
- Practise sorting and disposing waste appropriately
- Apply the 3Rs (Reduce, Reuse, Recycle) to household waste

In groups, learners are guided to:
- Discuss methods of waste management (sorting, recycling)
- Practise the 3Rs (Reduce, Reuse, Recycle)
- Dispose of organic and inorganic waste appropriately

How do we manage waste at home?

- Mentor Home Science Learner's Book pg. 156
- Waste bins
- Sorting containers
- Digital resources
- Mentor Home Science Learner's Book pg. 158
- Digital resources
- Sample cleaning schedules

- Oral questions - Observation - Practical demonstration

Home Management

Cleaning the House - Living room and dining room
Cleaning the House - Bedroom and store/granary

By the end of the lesson, the learner should be able to:
- Explain procedures for cleaning living and dining rooms
- Demonstrate cleaning of living and dining areas
- Maintain clean living spaces for family comfort

In groups, learners are guided to:
- Discuss procedures for daily and weekly cleaning of living room
- Discuss procedures for cleaning dining room
- Practise cleaning living and dining areas

How do we clean living and dining rooms?

- Mentor Home Science Learner's Book pg. 159
- Cleaning equipment
- Cleaning materials
- Mentor Home Science Learner's Book pg. 161
- Bed and bedding
- Cleaning equipment

- Practical demonstration - Observation - Oral questions

Home Management

Laundry Work - Importance of laundry work

By the end of the lesson, the learner should be able to:
- Explain the importance of laundry work
- Identify requirements for laundry work
- Connect clean clothes to personal hygiene and appearance

In groups, learners are guided to:
- Discuss reasons for carrying out laundry work
- Identify requirements for laundry work (detergents, agents, equipment)
- Share experiences on laundry work at home

Why is laundry work important?

- Mentor Home Science Learner's Book pg. 173
- Digital resources
- Laundry samples

- Oral questions - Written assignments - Group discussions

Home Management

Laundry Work - Water and its properties
Laundry Work - Soaps and soapless detergents

By the end of the lesson, the learner should be able to:
- Differentiate between soft and hard water
- Explain methods of softening hard water
- Select appropriate water for effective laundry work

In groups, learners are guided to:
- Discuss properties of soft and hard water
- Discuss disadvantages of hard water in laundry
- Search for methods of softening hard water

Why is soft water preferred for laundry?

- Mentor Home Science Learner's Book pg. 175
- Water samples
- Digital resources
- Charts
- Mentor Home Science Learner's Book pg. 177
- Samples of soaps
- Samples of detergents

- Oral questions - Written tests - Practical demonstration

Home Management

Laundry Work - Bleaches, stiffeners and laundry blue
Laundry Work - Stain removers and organic solvents

By the end of the lesson, the learner should be able to:
- Explain uses of bleaches, stiffeners and laundry blue
- Identify types of bleaches and stiffeners
- Apply laundry agents for improved fabric appearance

In groups, learners are guided to:
- Discuss types and uses of bleaches (oxidising, reducing)
- Discuss uses of stiffeners and laundry blue
- Demonstrate safe use of laundry agents

How do laundry agents improve fabric appearance?

- Mentor Home Science Learner's Book pg. 179
- Bleach samples
- Starch
- Laundry blue
- Mentor Home Science Learner's Book pg. 180
- Stain removal agents
- Stained fabric samples

- Oral questions - Practical demonstration - Written tests

Home Management

Laundry Work - Washing and drying equipment
Laundry Work - Finishing and storage equipment

By the end of the lesson, the learner should be able to:
- Identify washing and drying equipment
- Explain choice, use and care of laundry equipment
- Select appropriate equipment for different laundry tasks

In groups, learners are guided to:
- Observe pictures of laundry equipment
- Discuss choice, use and care of washing equipment
- Discuss choice, use and care of drying equipment

What equipment is needed for laundry work?

- Mentor Home Science Learner's Book pg. 181
- Basins
- Buckets
- Clothes line
- Pegs
- Mentor Home Science Learner's Book pg. 184
- Iron box
- Ironing board
- Hangers

- Oral questions - Observation - Written assignments

Home Management

Laundry Work - Sorting, soaking and washing
Laundry Work - Rinsing, drying and finishing

By the end of the lesson, the learner should be able to:
- Explain processes of sorting, soaking and washing
- Demonstrate sorting and washing techniques
- Apply correct laundry procedures for different fabrics

In groups, learners are guided to:
- Discuss sorting (by colour, fibre, degree of soiling)
- Discuss soaking (purpose, procedure)
- Discuss washing methods (friction, kneading, squeezing)

Why do we sort and soak clothes before washing?

- Mentor Home Science Learner's Book pg. 188
- Laundry items
- Detergents
- Basins
- Mentor Home Science Learner's Book pg. 189
- Clothes line
- Pegs
- Iron box

- Oral questions - Practical demonstration - Observation

Home Management

Laundry Work - Laundering handkerchiefs and innerwear
Consumer Education - Importance of consumer education

By the end of the lesson, the learner should be able to:
- Explain procedures for laundering handkerchiefs
- Demonstrate laundering of innerwear
- Apply proper laundry skills for personal hygiene items

In groups, learners are guided to:
- Discuss procedures for laundering white cotton handkerchief
- Practise laundering handkerchiefs (soak, wash, rinse, dry, iron)
- Discuss procedures for laundering innerwear

How do we launder personal items correctly?

- Mentor Home Science Learner's Book pg. 191
- Handkerchiefs
- Laundry soap
- Basins
- Iron box
- Mentor Home Science Learner's Book pg. 194
- Digital resources
- Reference books

- Practical assessment - Observation - Oral questions

Home Management

Consumer Education - Consumer rights and responsibilities
Consumer Education - Sources of consumer information

By the end of the lesson, the learner should be able to:
- Identify consumer rights
- Explain consumer responsibilities
- Exercise consumer rights when purchasing goods and services

In groups, learners are guided to:
- Discuss consumer rights (right to safety, information, choice)
- Discuss consumer responsibilities (awareness, ethical buying)
- Role-play consumer scenarios

What are your rights as a consumer?

- Mentor Home Science Learner's Book pg. 195
- Digital resources
- Case study materials
- Mentor Home Science Learner's Book pg. 196
- Newspapers
- Product labels

- Oral questions - Role-play assessment - Written tests

Home Management

Consumer Education - Wise buying of goods and services
Consumer Education - Factors to consider when buying
Consumer Education - Applying consumer awareness in daily life

By the end of the lesson, the learner should be able to:
- Explain principles of wise buying
- Identify tools for wise buying (budget, shopping list)
- Apply wise buying practices when shopping

In groups, learners are guided to:
- Discuss meaning and importance of wise buying
- Discuss tools for wise buying (budget, shopping list)
- Practise creating shopping lists and budgets

How do we buy goods and services wisely?

- Mentor Home Science Learner's Book pg. 197
- Sample budgets
- Shopping lists
- Digital resources
- Mentor Home Science Learner's Book pg. 198
- Product samples
- Price lists
- Case study materials
- Mentor Home Science Learner's Book pg. 199
- Shopping scenarios

- Oral questions - Practical activity - Written assignments