HOMESCIENCE
ESSENCE STATEMENT
Home science aims at equipping the trainees with knowledge, skills,
attitudes and values which promote the well being of self, others as well
as the learners they are expected to teach.
The areas to includes
Foods and nutrition
Health
Home management
Clothing and laundry work
Consumers education
1.0 STRAND: FOODS AND NUTRITION
1.1 INTRODUCTION TO HOMESCIENCE
By the end of this lesson the learner should be able to:
1. Critique the essence statement in the environment
activities and rationalized agriculture primary
curriculum design.
2. Why learners should be informed of safety precautions
in the home science laboratory?
Essence Statement of home science in primary
education
Aims at equipping learners with knowledge, skills,
attitudes and values which promote healthy living in
terms of preparing and eating healthy foods,
prevention of illness, ensuring safety and comfort in
the home, observing personal hygiene and wise
buying.
Foundation for life skills
teaches practical, everyday skills such as hygiene,
nutrition, basic cooking and budgeting.
Integration of multiple disciplines
Combines science, health, math in a practical way.
Encourages critical thinking and problem solving
through hands on hand activities.
Promotes interdisciplinary learning that connects
theory with real life application.
Promoting health and nutrition awareness
Helps children understand balanced diets, the
importance of clean water, and healthy habits.\
Fosters early awareness about malnutrition, obesity
and personal hygiene.
Personal hygiene and cleanliness
Instills habit of cleanliness.
Reduces risks of infections and diseases through
awareness of sanitation and hygiene practices.
Values and family life education
Emphasizes the importance of family roles,
cooperation, respect and responsibility at home.
Environmental responsibility
Introduces concepts of waste management, recycling
and sustainable living at a young age.
Gender sensitivity and equality
Creativity and aesthetic appreciation
Character building and responsibility.
SAFETY PRECAUTIONS IN USE AND CARE OF
RESOURCES IN HOMESCIENCE LABORATORY
1. Personal safety; wear protective clothes.
2. Handling equipment; read instructions, inspect
equipment.
3. Chemical safety; label chemicals, follow proper
disposal.
4. Fire safety; have fire safety equipment, avoid
open flames.
5. Handling glassware; check for cracks, proper
handling.
6. General hygiene; wash hands, sanitize surfaces.
7. Storage of materials; store resources properly
and keep the floor dry.
8. Emergency preparedness; first aid kit,
emergency contact.
Use digital devices to search for information on the relationship
between home science and other learning areas in groups discuss
the finding and write an essay.
Compile, compose and present poems of songs supporting safety
rules at the home science laboratory. work in groups.
Home science is an important subject, teaches
children practical skills like nutrition, hygiene and
family care.
1.2NUTRITIVE VALUE OF FOODS
Why do we eat food?
1. Energy : food provides the energy our bodies need to function. This
energy comes mainly from carbohydrates, fats, and proteins.
2. Nutrients : food supplies essential nutrients like vitamin, minerals,
proteins, fats and carbohydrates that our bodies need to grow or
repair tissues and stay healthy.
3. Growth and repair: proteins and other nutrients and food help build
new cells and repair and maintaining bodily functions.
4. Health maintenance: certain foods contain antioxidants and other
compounds that help protect the body against diseases and keep the
immune system strong.
5. Enjoyment and culture: eating is also a social and cultural activity
sharing meals brings people together and enjoying different flavors
and cuisines is part of human experience.
Factors that affect selection of food offer
a) Cultural and religious beliefs: some foods are preferred or avoided
due to cultural traditions or religious restrictions.(e.g no pork in
Islam and Judaism)
b) Personal preferences: taste, smell, texture and appearance play a big
role. People tend to pick foods they enjoy or find familiar.
c) Health and nutrition : people may choose foods based on dietary
needs or health goals, like eating low fats or low sugar foods or
avoiding allergens.
d) Economic factors: cost and affordability influence food choices.
Some people might pick cheaper options or whats available within
their budget.
e) Availability and accessibility: the type of food available locally or
seasonally affects selection. Fresh fruit might be more popular in
season while processed foods might e chosen if fresh options are
limited.
f) Social and family influences: family habits, peer pressure and social
setting can impact how people eat.
g) Convenience: ready-to-eat or easy-to-prepare foods are often
preferred by people with busy lifestyles.
Classify foods according to their sources and functions in the body
Carbohydrates
Sources
-plant based foods like rice, bread, potatoes, maize, fruits and sugar.
-some dairy poroducts contain small amounts of carbohydrates like
lactose)
Functions in the body
-Main source of energy.
-They break down into glucose, which fuels body cells and brain
function.
Proteins
Sources
-Animal based: butter, cheese, fatty meats.
-Plant-based: beans, lentils, nuts, soy.
Functions in the body
-Body building and repair of tissues.
-Production of enzymes and hormones.
-Important for muscle growth and immune system function.
1.3 NUTRITIONAL DEFICIENCIES AND DISORDERS
[Link] is the importance to prevent nutritional deficiencies and
disorders?
[Link] eating healthy habits can prevent nutritional deficiencies and
disorders
SPECIFIC LEARNING OUTCOMES
(a) Explain factors that contribute to nutritional deficiencies
and disorders
(b) Annalyses cause, signs and symptoms and management
of common defficiencies and disorders
COMMON DEFICIENCIES RELATED TO UNDER NUTRITION
AND OVER NUTRITION
Under nutrition: marasmus, kwashiakor, scurvy, nutritional anaemia,
rickets, osteomalacia, belibeli, night blindness, goiter, pellagra
Over nutrition: obesity, anorexia, bulimia, high blood pressure
FACTORS CONTRIBUTING TO NUTRITIONAL DEFICIENCIES
AND DEFICIENCIES
1. Poverty: people who lack resources to obtain adequate food supplies
end up suffering from various nutritional diseases
2. The bodys inability to utilize certain nutrients;a condition in which
certain nutrients are not absorbed by the body.
3. Parasite infestation;infestation of worms and malarial parasites reduce
amount of nutrients available to the body such as iron leading to
anaemia
4. Food taboos;food taboos, superstitions, religious beliefs may lead to
prohibition of eating certain foods
5. Lifestyle; this may lead to incresed intake of certain nutrients
resulting to obesity, gout, hypertension
6. Ignorance;lack of information on healthy foods can lead to
consumption of less nutritious foods
7. Natural calamities: such as floods, drought wars, affect food
production and distribution and subsequently food availability
8. Corruption;corrupt individuals grab and hoard resources such as food
and land
9. Chronic diseases; illness such as cancer can deplete calories and
nutrients while conditions such as hypotyroidism can slow metabolism
How can we make water safe for use
What are the sources of water at home
IMPORTANCE OF DRINKING SAFE WATER
1. Prevents diseases; proect againsts diarhoea diseases, cholera, typhoid,
dysentry, hepatitis A which are major killers
Methods of making water safe for use
1. boiling; the most reliable method for killing bacteria, viruses,
parasites
2. Chlorination;add a few drops of sodium hypochlorite per gallon of
water, let stand for 30 minutes to a couple of hours then store in a clean
container
3. Solar disinfection(SODIS); fill clear plastics bottles and place them in
direct sunlight
Extended activity
KITCHEN TOOLS AND EQUIPMENT
KIQ
Research and discuss the categories of kitchen tools
Small kitchen tool and equipment
Knives
Measuring spoons
Spoons
Plates
Vegetable peeler
Metal spoon
Large kitchen tool and equipment
Ice machines
Commercial grills
Range, stove, ventillation
Salamander grill
Food mixers, slicers, processors
Share experiences on materials used in making various kitchen tools and
equipment(plastic, earthen wear, melamine, glass, enamel, aluminium
steel, ceramic)
SPECIFIC LEARNING OUTCOMES
a) Categorize kitchen tools and equipment used at home
1. Hand tools
-hand tools are simple, manually operated tools essential for basic food
preparation tasks. They are versatile, portable and foundational for any
kitchen they include
Knives:chefs knife, paring knife, bread knife for cutting,slicing and
dicing
Peelers: for removing skins from fruits and vegetables
Whisks: for aerating or mixing ingredients
Measuring cups and spoons: for accurate measurement of ingredients
Other utensils: tongs, ladles, wooden spoons, slotted spoons, spatulas
and garlic presses
2. Cook ware
-cookwar refers to items used directly on heat sources to cook or
boil foods
-materials and design determines performances and cooking style
Common items include:
Frying pans/skillets; for saugeing, frying and browning
Saucepans and stockpots:for boiling, simmering or making soups
Cast iron skillets:excellent heat retention and browning
Stainless steel cookware: durable, non reactive, suitable for various
cooking methods
b) Analyse materials used in making various kitchen tools and
equipment used at home
c) Explain factors to consider when choosing kitchen tools and
equipment at home
d) Use and care for kitchen tools and equipment used at home
e) Explain the characteristics of a good lesson key inquiry question
f) Appreciate properly used and maintained kitchen tools and
equipment at home.
Share experiences and research on the reasons for using various types of
fuels at home
Why do we use mittens, gloves and aprons when using fuels at home?
Why is it important to conserve fuels at home
Hygiene measures when using boiling as a method of cooking
Use clean utensils: always use clean and sanitized utensils to avoid
transferring bacteria from one item to another
Maintain proper water temperature:ensure that the water is at a
rolling boil, which is indicated by vigorous bubbles breaking at the
surface
Monitor food doneness:use a thermometer to check the internal
temperature of the food to ensure the food is cooked to the
appropriate level for safety
Blanch vegetables: for vegetables, blanch them in boiling water for
a short time to preserve their color and texture
Use a pot with a lid: covering the pot with a lid can help maintain
the boiling point and prevent water from cooling too quickly.
Precautions which should be taken while using boiling as a
method of cooking
Handle hot pots and pans carefully: Use oven mitts or towels to handle h
ot cookware, and never leave a pot of boiling water unattended.
Follow proper food safety guidelines: Wash hands thoroughly before and a
fter handling food, and ensure that the food is cooked to a safe internal tempe
rature. Use a food thermometer to check the temperature of the food, especial
ly when cooking poultry, meat, or seafood.
Keep a fire extinguisher nearby: Always be aware of your surroundings and
keep a fire extinguisher nearby in case of an emergency.
By following these precautions, cooks can minimize the risk of accidents and
ensure a safe and enjoyable cooking experience.
Facilities and equipments used for food preservation and storage at
home
Facility- they are permanent or semi-permanent spaces or structures in
the home designed to store food safely
equipment’s-tools devices of appliance used within those facilities to
actively preserve or package foods
Refrigerator(facility)-for short term preservation to slow bacteria
Canning(equipment)-is used to preserve fruits, meat and vegetables
by heating them in jars to destroy micro organisms
Pantry/dry storage room(facility)-it’s a cool, dark and dry space for
storing grains, flour, dried beans
Dehydrating-remove moistures to inhibit bacteria is the molded
growth vegetables meat
Fermentation and pickling-
Vacuum sealer(equipment)-removes air from packaging to extend
shelf life like meat and grain
Mylar bag and oxygen(equipment) absorbers it is a long-term dry
storage e.g. rice, beans and flour
Plastic containers and zip bag(equipment)-for everyday storage
e.g. cooked meat
PERSONAL GLOOMING