HOME ECONOMICS
GENERAL OBJECTIVES
The aim of the Unified Tertiary Matriculation Examination (UTME) syllabus in Home Economics is to prepare the candidates for the Board’s examination. It is designed to test the candidate achievement of the course objectives, which are to:
1. Acquire knowledge on the concepts and principles of Home Economics education;
2. Apply the principles of foods and nutrition to planning, selection and preparation of meals and the adoption of food hygiene and safety;
3. Equip students with knowledge and skills in clothing and textiles;
4. Apply the principles of Home Management in housing and family living.
DETAILED SYLLABUS
SECTION A: HOME ECONOMICS EDUCATION 1. Home Economics Candidates should be able to: a. Meaning, scope and importance of i. examine the importance of Home Economics Home Economics to the individual, family and society; b. Objectives and ideals of Home ii. identify the objectives of Home Economics. Economics iii. determine the scope of Home Economics. 2. Areas/Careers in Home Economics Candidates should be able to: a. Home Management i. recommend possible vocations in the different - Interior decoration areas of Home Economics. - Credit management ii. relate skills required to each vocation; - Florist iii. assess the benefits of each vocation to the b. Foods and Nutrition individual and society; - Catering iv. identify current vocations in Home Economics; - Dietetics v. identify sources of career information. - Nutritionist - Public Health Education c. Clothing and Textile - Fashion designing d. Family and Child development - Early and childhood education e. Teaching f. Counseling g. Media h. Research. 3. Interrelationship of Home Economics with Candidates should be able to: other subjects: i. compare the different areas of study from Biology, Geography, Chemistry, Physics, which Home Economics derive its knowledge Agricultural Science, Fine Arts, Economics, ii. determine the contributions of these subject to Mathematics etc. Home Economics.
SECTION B: HOME MANAGEMENT 1. Principles of Home Management Candidates should be able to: a.Meaning of Home Management i. Highlight the meaning of Home Management b. Steps in the management process ii. identify steps involved in the management c.Decision-making: meaning and process process; d. Motivation for Home Management e.g. iii. determine issues for decision-making in the
goals, values, standards, needs and home; wants, likes and dislikes. iv. examine the role of motivators in home management. 2. Resources Candidates should be able to: a. Human Resources: definition and types i. identify the resources available to the i. Time management; definition/ individual and family; types ii. determine the steps involved in household - types of worktime budgeting; - factors influencing the use of iii. examine ways of family saving; time iv. apply the principle of time management to - advantages of time management work simplification in the home; ii. Energy, definition and reasons for v. examine the sources of income available to an energy management individual; - work simplification - its purpose vi. give reasons for saving family income; - guidelines for work simplification v. examine the sources of income available to an and time saving gadgets; individual; iii. Skills, creativity, attitudes etc. vi. give reasons for saving family income; b. Material Resource: definition/types vii. suggest alternative resources for home - income and money management management; - meaning and types of income viii. analyse the principles of money management. - principles of money management
- household budgeting; steps in making a budget
- economic security of the family
- bank accounts
- traditional savings, building societies and insurance.
3. Family Living Candidates should be able to: a. Definition and types of family i. compare types of family; i. Advantages and disadvantages of ii. assess the effect of family life cycle on family family types living; ii. The family life cycle iii. differentiate between the types of relationships b. Family relationships that exist in the family; - husband/wife relationship, parent/child iv. determine the factors that influence family relationship, brother/sister or sibling relationships; relationships v. assess the influence of family size on family - factors that influence family relationships; relationship vi. identify characteristics and problems of; c. Basic personality profiles adolescents. - meaning of personality vii. compare the basic personality profiles - extroversion, introversion and anxiety/ (extrovert, introvert); stability viii. identify types of family crises and ways of d. Adolescents and their problems solving them; e. Family crises ix. identify sources of conflict and solution f. Conflict and conflict resolution strategies; g. Human right x. identify types of human right and human right i. Meaning of human right and violation; fundamental human right xi. suggest remedies for breach of human rights; ii. Right of women and children xii. identify factors that hinder communication in iii. Violation of human right the family; h. Communication and role of ICT in the xiii. determine factors that enhance communication Family in the family; xiv. identify the advantages and disadvantages of ICT. 4. Marriage/Sex Education Candidates should be able to: Meanings of marriage and sex education i. differentiate between types of marriages in a. Boy/Girl relationship Nigeria; - courtship ii. compare the advantages and disadvantages of - factors to consider when choosing a inter-tribal marriages; partner iii. analyse the role of courtship and engagement b. Preparation for marriage in marriages; - meaning and purpose of engagement iv. examine the different ways of planning a - types of marriage; Islamic, Christian, family; Court and Traditional v. identify types, causes and prevention of - planning a family. sexually transmitted infections and diseases. c. Reproductive health
- sexually transmitted infections/ diseases (STIs/STDs and HIV/AIDS)
5. Pregnancy and childbirth Candidates should be able to: a. Menstruation, pregnancy and childbirth, i. describe the process from conception to birth; labour delivery and post-natal care ii. determine the care an infant needs from birth b. Childcare, baby’s layette care of the to 5 years; baby, bathing, feeding etc. iii. determine the factors that affect pregnancy; c. Care of toddlers iv. analyse complications that arise during labour; - common ailments in children v. differentiate between the stages of labour; - immunization vi. identify the symptoms of common ailments in d. child development children; - stages, social and emotional vii. differentiate between the types of play - good habits and character training materials - play and play materials viii. trace the stages of development in e. Parenting children; - meaning and importance ix. recommend suitable play materials for - responsibilities of parents children; x. identify responsibilities of parenting.
Housing the family a. Houses and home Candidates should be able to: - types of houses i. differentiate between a house and a home; - factors that affect the choice of a house ii. determine the factors that influence residential - ways of acquiring a house choice; b. Interior decoration iii. identify items that beautify living areas; - wall finishing and the application of iv. suggest suitable colours, textures and other principles of art and design to related factors that should be considered in - colours interior decoration; - textures v. determine factors that influence choice and - lines and arrangement of furniture; - proportions vi. compare different floral arrangements; - flower arrangements c. Furniture and furnishings in the home - types - factors that affect choices and position. d. Utilities in the Home i. Water – source, uses, purification Candidates should be able to: etc. i. identify utilities in the home; ii. Household fuels e.g gas, coal, ii. appraise the advantages and disadvantages of kerosene, fire wood and sawdust these utilities in relation to their alternatives
iii. Electricity – related terms, generation, safety etc.
iv. Communication devices e.g. GSM, computer
Home surfaces a.Types and care of surface and coverings Candidates should be able to: e.g. wood, tiles, formica, concrete i. identify common surfaces in the homes plastics, linoleums, mats rugs and ii. suggest cleaning agents and their uses in the terrazzo home; b. Identification, preparation and use of iii. identify materials needed for preparing local
cleaning agents such as water, soap, cleaning agents; abrasives and polish iv. compare the care of the following: - Care of home surfaces and coverings - wood e.g. washing, sweeping, dusting, - plastic shampooing, buffing and polishing. - concrete - rugs - mats - linoleum
Sanitation in the Home a. Drainage systems – types and care Candidates should be able to: b. Disposal of household refuse i. differentiate between the types of liquid c. Household pest and control household refuse; d. Pollution and health hazards ii. suggest ways of disposing household refuse; iii. identify common household pest and their control iv. identify some disease transmitted by pests; v. examine sources of pollution; vi. determine the health hazards of pollution.
Consumer Education a. Meaning and importance of consumer Candidates should be able to: education i. identify the types of media used by advertisers; b. Definition and types of market ii. assess its advantages and disadvantages; c. Distributors or consumer agents iii. determine sources of consumer, advice and d. Sources of consumer information information; e. Purchasing practices iv. apply the principles of consumer education to f. Advertising wise shopping; g. Consumer rights and responsibilities v. analyse the rights and responsibilities of the; h. Government agencies and regulatory consumer; bodies vi. identify the government agencies regulatory bodies and their functions.
SECTION C: FOODS & NUTRITION
Foods and Nutrition a. Definition of food and nutrition Candidates should be able to : i. Classification of nutrients, their i. differentiate between the following terms: food source and function, deficiency nutrients, carbohydrates, mineral elements, diseases fatty acids enzymes, metabolism and digestion; ii. Classification of foods, cereals, ii. analyse the process which break down large fats and oils, sugars, milk and milk food molecules; products, meat, fish pulses, nuts, iii. recommend the nutritional need for special fruits and vegetables. groups; b. Nutrition and health iv. determine the reasons for the nutritional needs i. Relation of nutrition and health of the following: ii. Factors affecting good nutrition - expectant/ lactating mothers e.g. income, food in season, - sedentary /manual workers availability of food etc. - children between 5 and 8 years c. The digestive system - adolescents. d. Nutrition for special groups e.g. infants, v. identify factors affecting good nutrition. toddlers, adolescents, manual workers, etc.
Meal planning a. Principles of meal planning Candidates should be able to: b. dietary needs and meals for special i. identify factors that influence the choice and
occasions and groups preparation of food for the family; c. preparation and serving of meals ii. plan meals for special occasions e.g. weddings, d. snacks and beverages birthdays, anniversaries, etc; - meaning, types and functions iii. plan meals for special groups e.g. vegetarians, e. Table setting, table manners and invalids convalescence, HIV/AIDS, etc. hostessing iv. identify types of snacks/beverages and their functions v. compare types of table setting; iv. determine the qualities of a good hostess.
Cookers and cooking a. Types, choice and care of cookers e.g. Candidates should be able to:
gas, electric, microwave, etc i. suggest reasons for cooking food; b. Reasons for cooking ii. identify types of cookers, their choice and care. c. Cooking terms iii. group the methods of cooking into the d. Methods of cooking e.g. boiling, following: stewing, baking, steaming etc - Moist methods - moist and dry methods of cooking - Dry methods e. Methods of heat transfer e.g. - Fast methods conduction, convection and radiation. - Slow methods iv. determine the method of heat transfer in the various methods of cooking.
Flours and uses a. Types and uses of flours Candidates should be able to: b. Raising agent e.g air, yeast palmwine, i. identify types of flours and their uses; steam, etc. ii. select appropriate raising agents for basic mixtures; iii. use flour to produce assorted food items; 5. Basic mixtures - Pastries/Batters Candidates should be able to: - Definition/uses i. differentiate between batters and pastries; ii. use batters and pastries for different purposes;
Scientific methods in foods and nutrition a. measure units and accuracy Candidates should be able to: b. various nutrients tests in food e.g test for i. develop basic recipes in food preparation protein, fats and carbohydrates ii. demonstrate skills in unit measurements; c. recipe development iii. detect the nutrient in a given food. 7. The Kitchen: - types of kitchen; Candidates should be able to: - arrangement i. compare large and small kitchen equipment - tools and equipment and tools; - selection, use and care ii. determine factors to consider in selecting tools and equipment. 8. Safety and hygiene a. Common accidents in the home Candidates should be able to: - causes of accidents in the home/ i. identify common accidents in the home, their preventive measures. causes and preventive measures; b. First Aid; definition/components of a ii. suggest ways of making the home a safe place first aid kit to live in; - simple first aid for burns, scalds, cuts iii. specify items which should be included in a bruises, bleeding, electric shock, first aid kit poisoning, chocking and bites. iv. suggest simple first aid for scalds, cuts, c. Kitchen, personal and food hygiene bleeding, burns etc. - Communicable and non- v. detect ways in which food is contaminated; communicable disease. vi. compare communicable and non- d. Sense organs and care communicable diseases and their preventive - Exercise and cosmetics measures;
vii. determine the effect of exercise and cosmetics on the skin;
viii. describe the structure of the sensory organs;
ix. suggest ways of taking care of the sensory organs.
Food Storage and Preservation a. Meaning and purpose of preservation Candidates should be able to: - causes of food spoilage i. identify agents of food spoilage; - principles of food preservation ii. analyse the principles involved in the - methods of food preservation. preservation and storage of foods; iii. compare the advantages and disadvantages of b. Convenience foods food preservation; - definition and types iv. identify convenience foods; - guidelines for selection v. compare the advantages and disadvantages of - additives to convenience foods. using convenience foods vi. determine guidelines for selecting convenience c. Food additives foods; - Types and uses vii. identify additives used in foods; viii. compare the advantages and disadvantages of d. Rechauffe dishes rechauffe dishes - meaning, rules and types
- advantages and disadvantages of rechauffe dishes 10. Home Gardening a. definition Candidates should be able to: b. common gardening tools i. determine the procedure involved in home c.advantages of home gardening gardening; d. types of soil ii. identify gardening tools; e. plants and crops suitable for home iii. assess the economic importance of home garden gardening;
f. preparation and care of home garden
SECTION D: CLOTHING & TEXTILE Candidates should be able to; 1. Fibres and Fabrics i. differentiate between weaves using diagrams; a. origin of fibres ii. determine the characteristics of fabrics; - definition of textile terms, eg fibres, iii. identify reasons for giving finishing to fabrics; fabrics, yarn, staple, filament, blends, iv. compare types of labels found on clothing; etc. v. state the uses and importance of locally made b. locally made fabric e.g. aso-oke, Okene fabric; cloth, Benue cloth, akwete, gwado etc. vi. assess the importance of label on garments. c. classification and properties of fibres e.g
cotton, rayon and silk
d. fabric finishes: moth-proofing, embossing, durable pleating, flame-proofing and stain-repellant print e.g tie and dye, screen printing etc.
e. Textile labelling
- meaning and types
- recognition of washing, cleaning and ironing symbols, wool symbols
Sewing equipment and garment construction Candidates should be able to: a. Sewing machine, basic tools and i. identify the types and parts of a sewing equipment machine; - types, parts, use and its care ii. identify basic tools and equipment used in b. Basic process in garment construction garment construction; e.g basic stitches, seams edge finishes, iii. describevariousprocessingarment crossway strips. constructions; c. Style features e.g collars, yokes, iv. apply basic process in garment construction; pockets, frills, cuts and belts. v. determine style features on garments; d. Arrangement of fullness e.g darts, tuck vi. determine style features to enhance the beauty gathering, pleats, smocking and shirring. and quality of garments; e. Decorative design, decorative stitches, vii. apply decorative designs on fabrics; needlecraft e.g tarting, crocheting, viii. differentiate between types of household knitting, appliqué patch work and soft clothing using various designs; toys. ix. apply the knowledge of sewing to mend and f. Simple processes and mend garments renovate garments; e.g patching, darning and renovation, x. compare the process of making batik/tie and batik/tie and dye dye; g. Garment construction xi. relate body figures to the selection of styles - figure types, basic body measurement and fabrics; and pattern drafting xii. determine factors which affect the choice of - choice of styles for different figures clothing; - factors influencing the choice of fabric. xiii. identify factors to consider in wardrobe h. Wardrobe planning and maintenance planning; - basic rules in wardrobe planning ivx. compare the following terms: - factors affecting wardrobe planning, - good grooming weather, occupation, personal features. - dress sense i. good grooming, dress sense and - accessories accessories - colour harmony - definition 3. Laundry and care of clothes a. Washing and finishing process, sorting, Candidates should be able to: mending, removal of stains, soaking, i. arrange in correct order the processes involved rinsing, drying and ironing in the washing and finishing of clothing; b. Laundry agents – water, detergents, ii. compare the role of stiffeners and disinfectants soaps, stiffness and disinfectants in laundry work; c. Stain iii. suggest ways of removing common stains; i. meaning, types, removing agents iv. differentiate between the following: ii. process of removal - laundry agents d. Iron and ironing temperatures - stains - ironing temperatures.
RECOMMENDED TEXTS
Anfani-Joe, M.E. and Ogunjide, L.O. (1993) Home Management for Senior Secondary School 1 – 3,Ibadan: University Press Plc.
Anyakoha, E.U. and Eluwa, M. (1990) Home Management for Schools and Colleges, Onitsha: Africana FIRST Publishers.
Anyakoha, E.U (2006) Home Economics for Junior Secondary Schools Books 1 – 3, Onitsha Africana FIRST Publishers.
Neil, A and Hesmondhalgh, Z. (1985) A Complete Revision Course for O’Level and GCE, Revised Home Economics, Charles Co. Ltd.
Ogunjide, L.O., Egbuchulam, B., Eyisi, O. Anifani-Joe, M.E and Olusanya, J.O. (1993) Clothing and Textiles for Senior Secondary Schools 1 – 3, Ibadan: University Press Plc.
Olusanya, J.O., Eyis, O., Anfani-Joe, M.E., Ogunjide, L.O. and Egbuchlam, B. (1990) Foods and Nutrition for Secondary Schools Books 1 – 3, Ibadan: University Press Plc.
Olusanya, J. O., Olojala, S. O., Bala, F and Eyisi, O. (2000) Exam Focus, Food and Nutrition for WASSCE and SSCE, Ibadan: University Press Plc.