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
Nutritive Value of Foods - Functions and sources of fats

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
- Explain the functions of carbohydrates in the body
- Identify sources of carbohydrates
- Choose appropriate carbohydrate-rich foods for sustained energy throughout the day

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
- Discuss functions of carbohydrates (energy production, heat supply, protein sparing)
- Identify sources of carbohydrates (starchy foods, vegetables, sugary foods)
- Make class presentations

Why are proteins referred to as body-building foods?
Why are carbohydrates considered the body's primary source of energy?

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

- Oral questions - Written tests - Observation

Food and Nutrition

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:
- Classify vitamins into water-soluble and fat-soluble
- Describe functions and sources of Vitamin A
- Include Vitamin A-rich foods in meals to maintain healthy vision and skin

In groups, learners are guided to:
- Discuss the classification of vitamins
- Search for information on functions of Vitamin A (vision, growth, immunity)
- Identify sources of Vitamin A (retinol and beta-carotene)

How does Vitamin A help maintain healthy vision?

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

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Vitamin B12 and Folic acid
Nutritive Value of Foods - Functions and sources of Vitamin C

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 - Fat-soluble vitamins (D, E, K)

By the end of the lesson, the learner should be able to:
- Describe functions and sources of Vitamins D, E and K
- Explain the role of sunlight in Vitamin D production
- Encourage outdoor activities and consumption of fortified foods for strong bones

In groups, learners are guided to:
- Discuss functions of Vitamin D (bone formation, calcium absorption)
- Discuss functions of Vitamin E (tissue protection, antioxidant)
- Discuss functions of Vitamin K (blood clotting)
- Identify sources of each vitamin

Why is sunlight important for Vitamin D production in the body?

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

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of Iron
Nutritive Value of Foods - Functions and sources of Calcium and Phosphorus

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
- 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 iron (haemoglobin formation, oxygen transport)
- Identify animal and plant sources of iron
- Discuss iron deficiency anaemia
- Discuss functions of calcium (bone formation, blood clotting, muscle function)
- Discuss functions of phosphorus (bone formation, energy release)
- Identify sources of both minerals

Why do women of childbearing age need more iron than men?
How do calcium and phosphorus work together for bone health?

- MTP Home Science Grade 10 Learner's Book pg. 43
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 44
- Digital resources
- Food samples

- Oral questions - Written assignments - Observation
- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Other mineral salts

By the end of the lesson, the learner should be able to:
- Describe functions and sources of iodine, sodium, potassium and zinc
- Explain the effects of iodine deficiency
- Use iodised salt in cooking to prevent goitre

In groups, learners are guided to:
- Discuss functions of iodine (thyroid hormone production)
- Discuss functions of sodium and potassium (fluid balance, nerve function)
- Discuss functions of zinc (immunity, growth, wound healing)

Why is iodised salt recommended for household use?

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

- Oral questions - Written assignments - 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

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

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Kwashiorkor and Marasmus
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 kwashiorkor and marasmus
- Describe prevention and management of protein-energy malnutrition
- Promote proper infant feeding practices to prevent malnutrition in children
- 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 of kwashiorkor (protein deficiency) and marasmus (overall nutrient deficiency)
- Identify signs and symptoms of each condition
- Discuss prevention through breastfeeding and balanced diet
- Discuss causes, signs and prevention of anaemia (iron deficiency)
- Discuss goitre (iodine deficiency) and rickets (Vitamin D deficiency)
- Discuss scurvy (Vitamin C deficiency)

How can exclusive breastfeeding help prevent protein-energy malnutrition in infants?
Why are adolescent girls more prone to anaemia than boys?

- MTP Home Science Grade 10 Learner's Book pg. 50
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 51
- Digital resources
- Charts

- Oral questions - Written tests - Observation
- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Obesity, Anorexia nervosa and Bulimia nervosa

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

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Factors to consider when planning meals

By the end of the lesson, the learner should be able to:
- Explain factors to consider when planning meals
- Discuss the importance of balanced meals
- Plan family meals that consider budget, preferences and nutritional needs

In groups, learners are guided to:
- Discuss factors to consider when planning meals (balanced diet, individual requirements, foods in season, variety, portions, money available)
- Analyse sample meal plans
- Present findings in class

What factors should a family consider when planning meals for the week?

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

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Planning meals from different food groups

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

- Oral questions - Practical assessment - Observation

Food and Nutrition

Methods of Cooking - Reasons for cooking food
Methods of Cooking - Classification of cooking methods

By the end of the lesson, the learner should be able to:
- Explain reasons for cooking food
- Describe how cooking affects food
- Cook food properly to make it safe, digestible and appetising
- 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 reasons for cooking food (safety, improved appearance, improved flavour, softening, preservation)
- Observe changes in food during cooking
- Present findings in class
- Discuss classification of cooking methods (moist heat, dry heat, combination)
- Classify cooking methods into appropriate categories
- Make class presentations

Why is it important to cook meat thoroughly before eating?
How does the type of heat used affect the texture and nutrients of food?

- MTP Home Science Grade 10 Learner's Book pg. 61
- Digital resources
- Food samples
- MTP Home Science Grade 10 Learner's Book pg. 62
- Digital resources
- Charts

- Oral questions - Written assignments - Observation
- Oral questions - Written tests - Observation

Food and Nutrition

Methods of Cooking - Boiling

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

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Stewing

By the end of the lesson, the learner should be able to:
- Explain the process of stewing
- Describe rules to observe when stewing food
- Prepare nutritious stews using locally available ingredients

In groups, learners are guided to:
- Discuss stewing method and foods suitable for stewing
- Practise stewing green peas or other vegetables
- Observe safety precautions during stewing

Why is stewing considered a nutritious method of cooking?

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

- 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
- Explain the process of deep fat frying
- Describe rules to observe when deep fat frying
- Limit consumption of deep fried foods to maintain cardiovascular health

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
- Discuss deep fat frying method and suitable foods
- Practise deep frying potatoes
- Discuss health risks of consuming deep fried foods regularly

What safety measures should you take when frying food in hot oil?
Why should deep fried foods be consumed in moderation?

- 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
- Source of heat

- 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

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

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Roasting

By the end of the lesson, the learner should be able to:
- Explain the process of roasting
- Describe rules to observe when roasting food
- Roast foods like groundnuts and meat for enhanced flavour and texture

In groups, learners are guided to:
- Discuss roasting method and suitable foods
- Practise roasting groundnuts
- Observe safety precautions during roasting

How does roasting enhance the flavour and aroma of food?

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

- 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
- Explain the process of baking
- Describe rules to observe when baking
- Bake cakes and bread for family celebrations and income generation

In groups, learners are guided to:
- Discuss grilling method and suitable foods
- Practise grilling maize or meat
- Observe safety precautions when using open flames
- Discuss baking method and suitable foods
- Discuss the importance of preheating the oven
- Discuss advantages and disadvantages of baking

What foods are most suitable for grilling and why?
Why is it important to preheat the oven before baking?

- 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
- Oral questions - Written tests - Observation

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

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

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 - Emotional changes and hygiene needs
Hygiene During Puberty - Personal hygiene practices for boys and girls

By the end of the lesson, the learner should be able to:
- Describe emotional changes that occur during puberty
- Relate emotional changes to hygiene requirements
- Identify how puberty changes affect daily hygiene routines

In groups, learners are guided to:
- Discuss emotional changes during puberty
- Brainstorm on how puberty changes affect personal hygiene
- Share experiences on hygiene challenges during puberty

How do emotional changes during puberty affect personal hygiene?

- MTP Home Science Learner's Book pg. 94
- Digital resources
- Reference books
- MTP Home Science Learner's Book pg. 97
- Shampoo, basin, towels
- Combs and brushes
- Foot care materials

- Oral questions - Class discussions - Written assignments

Home Management

Hygiene During Puberty - Menstrual hygiene management
Hygiene During Puberty - Infections associated with poor hygiene
Hygiene During Puberty - Maintaining hygiene routines
Safety in the Home - Contents of a First Aid kit

By the end of the lesson, the learner should be able to:
- Describe measures for managing menstrual hygiene
- Demonstrate correct use of menstrual products
- Connect menstrual hygiene practices to health, comfort and dignity in daily activities
- 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:
- Explore contents and use of dignity kits
- Demonstrate how to use, change and dispose sanitary products properly
- Discuss emotional and social challenges during menstruation
- Create a daily routine log documenting hygiene practices
- Share hygiene routines with peers
- Discuss how hygiene routines impact mood and social interactions

How is menstrual hygiene maintained?
Why is it important to maintain personal hygiene during puberty?

- 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
- 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

- Observation - Oral questions - Practical demonstration
- Activity journal assessment - Peer assessment - Oral presentations

Home Management

Safety in the Home - Burns and scalds
Safety in the Home - First Aid for burns and scalds

By the end of the lesson, the learner should be able to:
- Differentiate between burns and scalds
- Explain causes and preventive measures for burns and scalds
- Relate burn and scald prevention to kitchen and household safety practices

In groups, learners are guided to:
- Share experiences on accidents at home
- Discuss causes of burns and scalds
- Brainstorm preventive measures for burns and scalds

What causes burns and scalds and how can they be prevented?

- MTP Home Science Learner's Book pg. 107
- Pictures showing burn hazards
- Digital resources
- Charts
- MTP Home Science Learner's Book pg. 108
- First Aid kit
- Basin with cool water
- Sterile gauze

- Oral questions - Class discussions - Written tests

Home Management

Safety in the Home - Cuts and bruises

By the end of the lesson, the learner should be able to:
- Explain causes and preventive measures for cuts and bruises
- Simulate First Aid procedures for cuts and bruises
- Connect cut and bruise prevention to safe handling of sharp objects at home

In groups, learners are guided to:
- Discuss causes of cuts and bruises
- Simulate First Aid for cuts including applying pressure and cleaning wounds
- Simulate First Aid for bruises using ice packs

How can we prevent and treat cuts and bruises?

- MTP Home Science Learner's Book pg. 109
- First Aid kit
- Cotton wool, gauze
- Ice packs

- Practical assessment - Observation - Oral questions

Home Management

Safety in the Home - Fractures and sprains

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

- Practical assessment - Observation - Peer assessment

Home Management

Safety in the Home - Fainting and drowning
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 fainting and drowning
- Simulate First Aid procedures for fainting and drowning
- Connect drowning prevention to water safety practices at swimming pools and beaches
- 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 fainting and drowning
- Simulate First Aid for fainting including elevating legs
- Simulate mouth-to-mouth resuscitation and recovery position
- 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 respond to fainting and drowning emergencies?
How do we administer First Aid for choking and suffocation?

- MTP Home Science Learner's Book pg. 114
- First Aid kit
- Blankets
- Digital resources showing procedures
- MTP Home Science Learner's Book pg. 117
- First Aid kit
- Baby dolls for demonstration
- Digital resources

- Observation of simulation - Practical assessment - Oral questions
- Practical assessment - Observation - Oral questions

Home Management

Safety in the Home - Shock and nose bleeding

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

- Practical assessment - Observation - Written tests

Home Management

Safety in the Home - Safe disposal of First Aid materials

By the end of the lesson, the learner should be able to:
- Explain the importance of proper disposal of used First Aid materials
- Demonstrate safe disposal methods for used First Aid materials
- Connect proper disposal practices to preventing infection spread in homes and schools

In groups, learners are guided to:
- Discuss consequences of improper disposal of used First Aid materials
- Practise safe disposal of used First Aid materials
- Discuss importance of administering First Aid

Why is proper disposal of used First Aid materials important?

- MTP Home Science Learner's Book pg. 123
- Used First Aid materials
- Disposal containers
- Gloves

- Observation - Oral questions - Written assignments

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
- Identify traditional houses found in the community
- Describe characteristics of traditional houses
- Connect traditional house designs to cultural heritage and locally available building materials

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
- Discuss types of traditional houses in different communities
- Use locally available materials to model traditional houses
- Present models in class

Why do families need houses?
What are the characteristics of traditional houses in your community?

- 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
- Model assessment - Oral presentations - Peer assessment

Home Management

Housing the Family - Modern houses

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

- Model assessment - Written assignments - Oral questions

Home Management

Housing the Family - Renting and inheritance

By the end of the lesson, the learner should be able to:
- Explain renting and inheritance as methods of housing the family
- Analyse advantages and disadvantages of renting and inheritance
- Connect renting to practical housing solutions for young professionals and new families

In groups, learners are guided to:
- Discuss meaning of renting and inheritance
- Analyse case scenarios on renting and inheritance
- Search for advantages and disadvantages of renting and inheritance

What are the advantages and disadvantages of renting and inheritance?

- MTP Home Science Learner's Book pg. 132
- Digital resources
- Case study scenarios
- Reference books

- Case study analysis - Oral questions - Written assignments

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
- Identify different rooms in a house
- Describe the functions of living room, dining room, bedroom and kitchen
- Connect room functions to daily family activities and lifestyle needs

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
- Watch video clips on functions of different rooms
- Discuss functions of living room, dining room, bedroom and kitchen
- Illustrate rooms and their functions

What factors influence the choice of housing method?
What are the functions of different rooms in a house?

- 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
- Oral questions - Illustrations assessment - 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