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.