DPTE HOME SCIENCE BY PHILO.

1.0 FOODS AND NUTRITION.

1.1. INTRODUCTION TO HOME SCIENCE.
DEFINITION OF H/SCIENCE.
 It is the study of household management which aims at improving family life and community life.
 It is the scientific study of a home and family living within the environment.
 It pays attention to the requirements of good health and proper use of key resources such as time, money and energy.
 It is an applied and integrated Science. This is because various H/Science activities apply scientific principles such as;
-Use of heat in cookery entails application of Physics.
-Stain removal in laundry involves application of Chemistry.
-Understanding the human body and prevention of diseases involves application of Biology and Health Science.
-Industrial processing of textiles involves application of Chemistry.
-Measuring ingredients in cookery involves application of Mathematics.
 The subject seeks to help the teacher to realize and try to solve family problems as well as help himself adapt more easily to the daily living conditions
in the community.
 There is a relation between H/Science and other learning areas in the Curriculum like;
-Food and Nutrition and first Aid –P.E
-Kitchen garden-Agriculture.
-Common accidents in both P.E and Home Science.
-developmental milestones in early childhood in child development and psychology.
-weaving in Art and Craft.
 The Subject needs proper facilities and basic equipment essential for effective coverage of the design.
 Teachers should be creative and able to improvise whenever need arises.
AIMS/IMPORTANCE OF H/SCIENCE.
1. Apply appropriate pedagogical competencies in learning of Home Science.
2. Promote healthy living practices for well-being.
3. Utilize instructional leadership competencies to nurture learner’s potential in Home Science.
4. Apply effective classroom management strategies while guiding learners’ talents and energies.

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 5. Develop artistic values and abilities in the selection, preparation and presentation of foods for health.
6. Appreciate the importance of a health home environment.
7. Utilize acquired competencies in clothing construction and laundry work for proper choice, care and maintenance of clothes and household articles.

Areas covered in Home Science.

 Foods and Nutrition.
 Health.
 Home Management.
 Textile, Clothing and Laundry work.
 Consumer Education.
1.2. NUTRITIVE VALUE OF FOODS LEARNT IN GRADE 1-6.
 Nutrients are components of food needed by the body.
 Nitration is the processes by which chemicals from the environment are taken in by the body to keep one healthy.
Classification of foods, sources and functions.
 Foods are classified into; proteins, carbohydrates, vitamins, fats, water, mineral salts and roughage.
Proteins.
 Are body building foods.
 Contain carbon, hydrogen, oxygen and nitrogen atoms.
 Composed of complex amino acids.
 There are two types of proteins; complete/animal and incomplete/vegetable proteins.
 Complete are obtained from animal like; meat, chicken, fish, eggs and cheese.
 Incomplete are obtained from plants like peas nuts, green grams, beans etc.
Functions of proteins
 Repair worn out tissues.
 Regulate the acid-based quality of body fluids.
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 Maintain water balance in the body.
 Help develop new cells.
 Develop antibodies which fight infections.
 Contain amino acids which are building blocks of the tissues and organs of the body.
Carbohydrates.
 Are energy giving foods.
 They contain sugar, starch and cellulose.
 Starch if obtained from cereals while sugar is obtained from cane. Cellulose is from vegetables and husks of cereals.
Functions.
 Is a source of energy.
 Provides instant energy.
 Good in digestion and prevents constipation.
 Transmission of impulses through nerves.
 Provide required body heat/keep body warm.
 Protect some body organs like the liver.
 Maintains blood sugar levels.
 Promotes regular bowel function.
 Good for rehydration.
 Good functioning of the heart
Vitamins.
 Are chemical compounds/organic substances required by the body in small amounts to perform specific functions.
 Are classified into two; water soluble (B and C) and fat soluble(A,D, E and K)
Vitamin A/retinoid-include retinol, retinal and retinyl
 Is vital for; normal vision, immune system, helps the heart, lungs and kidneys to work properly and reproduction
 Sources are-meat, poultry, fish, carrots, tomatoes, ripe bananas, dairy products.
Vitamin B complex

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 Composed of 8 B vitamins-B-1(thiamine), B-2 (riboflavin), B-3 (niacin) , B-5 (pantothenic acid), B-6 (pyridoxine), B-7( biotin), B-9
(folic acid) and B-12 (cobalamin).
 Vitamin B complex help prevent infections and support/promote;
1. Cell health
2. Growth of red blood cells
3. Energy levels
4. Good eyesight
5. Good digestion
6. Proper nerve function
7. Hormone and cholesterol production
8. Muscle tone
9. Cardiovascular health
10.Helps fetal brain development
11.Reduces risk of birth defects
12.Building muscles and increase strength.
 Sources-meat, seafood, poultry, legumes, leafy greens, seeds, cereals etc.
VitaminC
 Found in various foods.
 Involved in repair of tissues and enzymatic production of certain neurotransmitters, prevents and treats scurvy. Maintains healthy
skin, blood vessels, bones and cartilage.
Vitamin D
 The body produces vitamin D in response to sun exposure.
 It protects teeth, bones and defends against diseases. Prevents rickets.
How to boost vitamin D
 Spend time in sunlight
 Consume fatty fish
 Eat more mushrooms
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 Use egg york
 Sources-liver, red meat, egg yorks, fortified foods, butter, cream
Vitamin E
 Is a fat-soluble vitamin with several forms, but only alpha-tocopherol is used by human beings.
 It is vital for; vision, reproduction, health of the blood, brain and skin. It has antioxidant properties.
 Sources of vitamin E-vegetable oils, nuts, seeds, vegetables, pumpkin, pepper
 Vitamin K
 Is a fat soluble vitamin.
 It helps in blood clotting, bone metabolism/building of bones, helping wounds to heal, regulation of blood calcium levels and
preventing excessive bleeding.
 Sources-vegetables, fish, liver, meat, eggs, cereals etc
Mineral salts.
 Are organic substances which are vital components of the connective tissues like hormones, hemoglobin and enzymes.
 They include; sodium, iron, potassium, magnesium, zinc and phosphorus.
Functions.
 They maintain muscle strength.
 Prevent muscle pulls.
 Recover ones lost through sweat.
 Improves the taste of food.
Water.
 Is sourced from liquids, food and metabolism.
functions
 Good for rehydration.
 Dilutes carbohydrates.
 Replaces lost water.
 Removal of waste products.
 Transportation of nutrients.
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  Cools the body/lowers body temperatures.
 Reduces heat stroke.
 Reduces heat exhaustion.
Roughage.
 Fibrous indigestible material in vegetable foodstuffs which aids the passage of food and waste products though the gut.
 Is part of plant-based foods.
 Sources-fresh fruits, grains, vegetables, nuts and beans.
Functions.
 Keeps digestive system clean.
 Eases bowel movements.
 Flushes cholesterol and harmful carcinogens out of the body.
Fats and oils.
 Is in the form of liquid (animal)/solid (vegetable).
 Sources; animal-butter, cheese, cod liver oil, butter
 Vegetable-sunflower, groundnuts, soya beans, corn etc.
Functions.
 Act as insulators from cold/ provide body warmth.
 Protection from physical injuries.
 Improve the taste of food.
 Provide heat and energy to the body.
Role of food nutrients in the body.
 For good health.
 For energy.
 To improve body posture.
 Building blocks for repair and growth.
 Regulate chemical processes in the body.

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Role of dietary fibre and water in the diet.
 Regulates body temperature.
 Prevents constipation.
 Lowers cholesterol levels.
 Regulates blood sugar levels.
Justification of core competencies under Home science in primary design.

1.3. NUTRITIVE DEFICIENCIES AND DISORDERS
 Nutritive deficiency occurs when the body is not getting enough nutrients such as vitamins and minerals.
 They are diseases/disorders that result due to malnutrition. Malnutrition is the condition that occurs when a person’s body is not getting enough
nutrients.
 Conditions caused by nutritional deficiency include; anemia, kwashiorkor, marasmus, rickets, scurvy and goiter.
Kwashiorkor.
 Is caused by lack of adequate intake of proteins in the diet.
Signs and symptoms.
 Low body weight and stunted growth.
 Hair appears soft, brown and is easily pulled out.
 Body appears swollen on the feet, face, lower legs and hands as a result of accumulation of body fluids (oedema).
 Stomach enlarges/swells.
 Stool is loose due to poor digestion.
 Decreased immunity and little resistance to diseases.
 Poor appetite.
 Wasting of muscles.
 Skin lesions.
 Fatigue and irritability.
Prevention and treatment.
 Adequate breastfeeding.
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 Give a diet rich in proteins.
 Seek medical attention.
Marasmus.
 Caused by lack of proteins and energy.
Signs and symptoms.
 Child doesn’t grow as per age.
 Low body weight.
 Emaciation and wasting of tissues,
 Flat/decreased stomach.
 Large head.
 Diarrhea.
 Loss of fat stores.
 Dry loose skin folds.
 Irritability.
 Prevention and treatment.
 Give all nutrients and proteins.
 Ensure adequate nutrition and balanced diet.
 Seek medical attention.
Rickets.
 Caused by lack of vitamin D, calcium and /phosphate.
 Weakens bones leading to fractures.
Signs and symptoms.
 Bow legs and knocking knees.
 Pressure from crawling deforms soft bones of the arms.
 Impaired growth.
 Increased bone fractures.
 Muscle pulls.
Prevention and treatment.
 Balanced diet. Rich in vitamin D, calcium/phosphate.
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 Expose to plenty of sunlight.
 Breastfeed for a loner period.
 Seek medical attention.
Goitre.
 caused by lack of iodine. Leads to swelling of the thyroid gland at the base of the neck.
Signs and symptoms.
 The swelling at the neck.
 Tight feeling at the throat.
 Coughing.
 Hoarseness.
 Difficulty in breathing and swallowing.
 Weight loss and intolerance to heat.
Prevention and treatment.
 Iodine rich foods as sea foods and common salt.
 Seek medical attention.
Scurvy.
 Caused by lack of Vitamin C(ascorbic acid)in the diet.
Signs and symptoms.
 Swollen and bleeding gums.
 Nausea.
 Discomfort.
 Dry skin and hair.
 Loosening of teeth.
 Tiredness.
 Wounds heal slowly.
Prevention and treatment.
 Give diet rich in vitamin C/citrus fruits.
 Green vegetables/spinach.
 Seek medical attention.
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 Anemia.
 Caused by lack of iron in the body.
Causes
 Lack of iron.
 Can be inherited.
 Poor body metabolism/losing a lot of blood due to injury/bleeding.
 Disease like malaria.
 Poor absorption of nutrients.
 Infestation of worms.
 Signs and symptoms.
 Shortness of breath.
 Poor concentration.
 Headache.
 Palpitations.
 Weakness and fatigue.
 Looking pale.
 Prevention and treatment.
 Diet rich in iron/meat/liver/spinach/green vegetables.
 Iron supplements.
 Seek medical attention.
 Night blindness.
 Condition that makes it impossible for one to see in relatively dim light.
 Caused by lack of vitamin A.
Signs and symptoms.
 Dry eyes.
 Blurred vision.
 Difficulty/inability to see in dim light.
Prevention and treatment.
 Provide diet in vitamin A/ carrots/pumpkins/tomatoes/green vegetables/eggs/milk.
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 Taking vitamin A supplements.
 Seek medical help.
 Pellagra.
 Caused by B complex vitamins.
Signs and symptoms.
 Pale color.
 Insomnia.
 Sour mouth.
 Sensitivity to light.
 Mental confusion.
 Vomiting and diarrhea.
Prevention and treatment.
 Food rich in B complex vitamin/ liver, heart, kidney, chicken/sorghum/sim sim/mushroom/groundnuts/beans.
 Check a doctor.
Beriberi.
 Caused by lack of thiamine/vitamin B.
Signs and symptoms.
 Restlessness and irritability.
 Nausea.
 Anorexia.
 Tender leg muscles and muscle cramps.
 Vomiting and abdominal pain.
 Fatigue.
 Oedema.
 Swollen joints.
 Hand and foot paralysis.
 Loss of appetite.
 Heart problems.
Prevention and treatment.
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 Diet rich in thiamine/simsim/kidney/liver.
 Seek medical attention.
1.4. MAKING WATER SAFE FOR DRINKING.
Sources of water.
 Rivers.
 Streams.
 Lakes.
 Ponds.
 Dams.
 Wells/boreholes.
 Taps.
 Rain.
Methods used to harvest water.
 Rainwater can be harvested in two ways; surface runoff and rooftop.
 Transportation.
 Catchment.
 Filter
 Direct pumped
 In-ground storage.
 Retention ponds.
Importance of drinking safe water.
 Proper hygiene.
 Is healthy/can’t be affected by diarrheal diseases like cholera, typhoid.
 Increases energy levels.
 Nourishes skin.
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  Balances bodily fluids.
 Gets body rid of all kinds of toxins.
Methods of making water safe for drinking.
 Boiling.
 Adding disinfectants/chemicals/chlorination
 Filtering.
Methods of storing drinking water safely.
This is protecting of water from re-contamination
 Tanks.
 Containers.
 Pots.
 Empty bottles.
 Faucet-mount filters.
 Under sink filters.
 Buckets.
Tips for storing water safely.
 Label containers as drinking water.
 Replace stored water every six months.
 Keep stored water in a place with a cool temperature 50-70 degree F.
 Do not store water containers in direct sunlight.
 Cover the containers always.
 Water related diseases.
 Malaria caused by mosquitoes.

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  Bilharzia caused by snails that live in stagnant water.
 Skin diseases when one does not wash the body regularly.
How to prevent water borne /related diseases.
 Filter and boil water.
 Store all drinking water in clean containers well covered.
 Drain all pools around homes.
 Collect all containers around homes and dispose them well.
 Keep homesteads clean.
 Keep toilets/latrines clean and covered.
 Protect all water sources.
 Cut all grass and other vegetation around homes to prevent breeding points.
1.5. KITCHEN TOOLS AND EQUIPMENT.
 These are devices used in different ways in the kitchen in the home.
 They are used in food preparation and services.
 They are classified as large, small equipment and labor saving equipment.
LARGE KITCHEN EQUIPMENT.
 Include refrigerators, deep freezers, cookers, micro soft wave, ovens and food processors.
REFRIGERATOR/FRIDGE
 Uses electricity.
 Used to keep food for long.
 It chills food and inhibits growth of bacterial that make food go bad.
CARE.
 Don’t put near cooker.
 Cover foods before storing.
 Close door unless necessary.
 Avoid putting hot foods in.
 Don’t overcrowd, it prevents flow of air.
CLEANING.
 Switch off power.
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 Wash inside using warm soapy water.
 Clean outside.
 Wash shelves in hot water.
ADVANTAGES.
 Keeps food for long.
 Makes food available when needed.
 Saves time, keeping cooked food requires warming only.
DISADVANTAGES.
 Expensive to buy.
 Electricity driven.
 Requires skill on installation/handling
LABOR SAVING KITCHEN EQUIPMENT.
SANDWICH MAKER.
 Used to prepare sand witches using bread and fillings like bread/eggs.
 It has two parts upper and bottom.
 The sand witch is roasted and cut.
MICROWAVE OVEN.
 Electrical appliance for re heating food like left overs.
ELECTRIC KETTLE.
 Used for boiling water.
 Automatic can control boiling water from evaporation.

COFFEE MAKER.
 An appliance used to brew coffee.
COLANDER.
 A bowl that has small holes used for putting food to remove any liquid.
Food slicers.
Pressure cookers.
FOOD PROCESSOR.
 Used for different tasks depending on what is fitted.
 Can make juice, mix flour, mince and whisk cream.
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 AUTOMATIC RICE COOKER.
 Rice is placed in the bowl which fits in the outer one.
 It has a fitting lid.
 Cooker switches itself off when rice is ready.
SMALL KITCHEN EQUIPMENT.
 Graters.
 Pressure cooker.
 Rolling pins.
 Knives. Carving, kitchen, bread, vegetable, table, pairing, palette, utility.
 Spoons. Table, tea, soupspoon, scoop/ladle, dessert/sweet, coffee, grape food, wooden.
 Forks. Meat, chef, dessert
 Pans.
 Plates.
 Cups.
 Rolling boards.
 Blenders.
-Mixes food.
-Turns soft food into liquid.
Qualities of knive.
 Sharp at the cutting edge.
 Blade be appropriate length.
 Easy to sharpen.
 Handle comfortable to hold.
 Durable/made of strong metal.
Qualities of a palate knife.
 Flexible.
 Smooth blade.
 Round edge.
 Firmly fixed handle/blade.
 Rust proof/stainless material.

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 Serving spoons.
 Table.
 Tea.
 Soup.
 Serving.
 Dessert.
 Coffee.

MATERIALS USED FOR HOUSE HOLD ITEMS.

 They can be made of wood, aluminum, plastics, glass, ceramics, stainless steel and enamel.
 Care should be on how the materials react to, moisture, heat and air.
WOOD.
 They are made out of wood products.
 They include; rolling pins, serving spoons, chopping boards, sugar dishes, cooking sticks, trays, meat hammer/mallet, stirring/cooking spoons etc.
FACTORS FOR CHOICE.
 Choose according to purpose.
 Have a pleasant smell.
 Check on the finishing quality.
 Smooth to handle.
QUALITIES/ADVANTAGES.
 Don’t bend.
 Don’t make noise.
 Poor conductor of heat.
 Don’t scratch sauce pans.
CLEANING.
 Scrub off food with a blunt surface.
 Use soft brush to scrub surface.
 Clean, rinse, wipe and leave it in the open to dry.
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 PRECAUTIONARY STEPS./avoid;
 Don’t soak wooden for long because water destroys it and molds can grow on damp wooden items.
 Harsh abrasives as they scratch roughen it.
 Using sharp objects on it as they leave marks.
 Use of too much water as it causes discoloration.
 Exposure to strong heat which leads to burning.
 Scrubbing across the grain, it roughens the wood.
PREPARATIONS FOR THE LESSON.
 Lesson planning.
 Availing different wooden items.
 Availing a chart showing different wooden items.
 Avail appropriate cleaning materials.
 Avail reference materials.
 Read ahead.
ALUMINIUM.
 Used to make pans, lids of sufurias, baking tins etc.
FACTORS FOR CHOICE.
 Can easily be reshaped/mold.
 Rust free.
 Not wear out easily.
 Non-poisonous hence safe for food.
 Good conductors of heat.
 Light.
 Easy to clean.
CLEANING.
 Wash with soapy water using a mild abrasive pad.
 If stained, use an abrasive like steel wool.
 Rinse and dry.
QUALITIES/ADVANTAGES.

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 Silvery appearance.
 Light.
 Low melting point.
 Doesn’t rust.
 Good conductor of heat hence good for cooking.
CARE.
 Allow to cool gradually.
 Avoid firewood/charcoal because they blacken.
 Avoid strong abrasives.
 Use cold/warm water.
CHARACTERISTICS THAT MAKE ALUMINUM UNSUITABLE FOR SAUCEPANS.
 Warps when subjected to sudden changes in temperature.
 Dents easily when subjected to pressure.
 Is stained easily by alkalis.
PLASTICS.
 Are available in different colors, shapes and sizes.
 They include plates, basins, cups, jugs, buckets.
 There are three types; melamine, phenolic-used in making buckets, trays and handles. And urea used to make tables, light colored electric.
QUALITIES.
 Are light.
 Cheap.
 Reasonably durable.
 Soften easily when heated.
 Hygienic.
 Unbreakable.
 Available in attractive colors.
FACTORS FOR CHOICE.
 Durable.
 Choose firm which retains shape.

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 Choose those that don’t smell.
CLEANING/WAYS OF ENSURING PLASTIC BUCKETS LAST LONGER.
 Wash with warm soapy water.
 Rinse and dry well /avoid long exposure to the sun.
 Don’t drop sharp objects while cleaning/ avoid contact with sharp objects.
 Don’t use harsh abrasives to clean because they damage.
 Use for the correct purpose.
 Avoid knocking/dropping.
 Avoid prolonged contact with boiling water.
GLASS.
 Examples; drinking glasses, plates, water jugs, cups, ornaments/flower vases, windows, doors.
QUALITIES.
 Transparent.
 It is non -porous.
 Poor conductor of heat.
 Breaks.
 Not affected by alkalis/acids.
 Not absorb odors.
FACTORS FOR CHOICE.
 Durable.
 Attractive.
 Well mold and withstands a certain degree of temperatures.
CLEANING/POINTS TO OBSERVE.
 Wash separately to avoid breakages.
 Wash them in constant warm soapy water.
 Do not use abrasives because they scratch/use soft fibres.
 Rinse and let them dry on a rack/wipe.
 Wash and rinse far from tap to avoid easy breakage.
 Use non fluffy materials to dry them to avoid leaving pieces of fibres on them.

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 CARE.
 Don’t bang them.
 Don’t subject them to intense heat.
 Don’t stick wet glasses together.
CERAMICS.
 Used to make cups, coffee/tea pots, jugs, bowls.

FACTORS FOR CHOICE.

 Durable.
 Plain/simple design.
 Appropriate size/weight.

QUALITIES.

 Opaque.
 Durable.
 Expensive.
 Resistant to acids/alkalis.
 Is non-porous.
 Is easily kept clean.
CLEANING.
 Wash with soapy warm water.
 Don’t use abrasive/mild abrasives.
 Don’t bang/knock.
 Rinse and dry.
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 STAILESS STEEL.
 Used to make sufurias, cutlery spoons, knives and forks.
QUALITIES.
 Rust free material.
 Durable.
 Resistant to stains.
 Is glossy/shiny.
 Is expensive.
 If over- heated it turns dark.
FACTORS FOR CHOICE.
 Choose functionally for them to last long.
 Fixed well to handles.
 Desirable sizes and shapes.
 Strong/don’t bend easily.
CARE.
 Wash/clean thoroughly after use.
 Dry well before storing.
 Avoid harsh abrasives.
 Store in a dry place.
 Avoid over-heating.
 Avoid exposure to strong bleaches and acids for a long time.
EARTHEN WARE.
 Is pottery that has not been fired to the point of vitrification and is thus slightly porous and coarser than stone-ware.
 Is made up of slightly opaque clay fired at low temperature.
 Materials include; pots, clay curry pots, ash dishes, cookware, clay flower pots, clay jugs, clay bowls, clay plates, jiko.
Care for earthenware items
 Don’t heat up without food /liquid inside.
 Avoid rapid temperature change.
 When using, ensure the bottom surface is dry.
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 Don’t pour/soak the pot when hot in cold water.
 Once its boiling reduce heat to low to keep cooking.
 Se medium cooking or low.
 Use a soft bristle/scrubbing pad
Advantages of earthenware.
 Are effective for slow cooking.
 Uniform cooking.
 Maintain 100% nutrition in food.
 Less oil in the food.
 Tasty food.
 Retains temperature.
 Environmental benefits/friendly.
 Durable if seasoned well.
Disadvantages of earthenware.
 Handling.
 Seasoning once in a while for it to last longer.
 Temperature-if changes quickly, can crack.
 Fungus and molds-if kept in a non-ventilated area.
ENAMEL.
 Plastic resin is sprayed on metals and subjected to high temperatures. They are glass like materials.
 Used to make interior and exterior finishes of utensils.

FACTORS FOR CHOICE.

 Acid resistant.
 Many colors.
 Durable.
 Cheap.
 Fairly heat resistant.
 Appropriate size.
 Shouldn’t have cracked.

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 CLEANING.
 Wash in warm soapy water using a mild abrasive.
 Rinse and dry.
 Don’t bang.
 It will chip and rust.
CARE.
 Avoid exposing to extreme temperatures because they will crack and chip.
 Avoid coarse abrasives.
 Don’t keep acid substances in enamel items for long.
POINTS TO CONSIDER WHEN SELECTING UTENSILS FOR A HOME.
 Durable.
 Weight.
 Quality.
 Color.
 Cost.
 Use/purpose.
 Design.
 Guarantee.
 Rust free.
WAYS OF SUMMARISING THE LESSON
 Participating in group discussion.
 Asking questions.
 Answering questions.
 Copying summary notes.
 Attempting written questions.
 Observing and identifying specific items like glass, wooden etc.
WAYS OF EVALUATING THE LESSON.
 Giving written exercise.
 Asking oral questions.

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  Highlighting main points.
 Debrief learners/clarification of points.

PREPARATIONS TO BE MADE FOR PRACTICAL LESSON.

 Prepare lesson plan.

 Collect teaching/learning resources.
 Group learners.
 Choose group leader
1.6. FUELS USED IN THE HOME.
 Materials that can be made to react with other substances so that it releases energy as thermal energy/to be used for work.
 Substances that are changed in some way to produce heat, electricity/other forms of energy. They include;
 Charcoal.
 Paraffin.
 Gas.
 Electricity/Electric cooker
 Firewood.
 Solar.
 Sawdust.
 Cow dung.
ELECTRIC COOKER.
 Electrically driven.
 Most have cooking plates, grill and oven.
 The frame worm is made of steel coated enamel.
 They stand alone.

FACTORS TO CONSIDER FOR CHOICE.

 Good quality.
 Affordable.

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 Space available in the house.
 Availability.
 Spares should be easily available.
 Reliability of dealer to install.

ADVANTAGES.
 Has equipment for different types of cooking.
 Clean fuel.
 Easy to operate.
 Don’t require use of match box/stick.
DISADVANTAGES.
 Expensive to buy.
 Fuel expensive.
 Cannot be used where there is no electricity.
 Risky to use if not well cared for.
 Expensive to maintain-servicing.
CARE.
 Ensure sufurias and pans are dry.
 Don’t leave plates on it for long.
 Use flat based sufurias to save on electricity.
 Service it regularly.
 Wipe food and liquid stains immediately.
 Close oven and grill doors slowly.
CLEANING.
 Turn off before starting to clean.
 Use damp soapy cloth to wipe off any spilt food while cooker is still warm.
 Wipe sides of cooker.
 Wash oven and grill with warm soapy water and mild abrasive.
GAS COOKERS.

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 They use gas fuel.
 Are table top/standalone models.
ADVANTAGES.
 Portable.
 Clean to use.
 Quick to light.
 Easy to use.
 Easy to regulate the flame.
 Versatile.
 Saves time/fast to use.
 Attractive.
 Easy to clean.
 Facilitate different methods of cooking like baking, grilling, and surface working.
 Some don’t require match box.
DISADVANTAGES.
 Are expensive.
 Are expensive to fuel.
 Risky to use because it can be a source to uncontrollable fire.
 It runs out without warning.
CARE.
 Turn off gas after use.
 Wipe stains immediately they spill.
 Strike matches before turning on gas.
 Be keen to ensure no leakage.
CLEANING OF GAS/ELECTRIC COOKERS.
 Wipe after use with a cloth wrung out of warm soapy water.
 Use mild abrasive if need be to remove stubborn stains.
OIL STOVE/PARAFFIN.
 Uses paraffin.
 Some have one burner while others have two/four.

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 They are fitted with wicks.
 There is a pressure stove which cooks very fast.
ADVANTAGES.
 It can be used where there is no electricity.
 Fuel is locally and readily available.
 Portable.
 Reasonably clean if well used.
DISADVANTAGES.
 Paraffin is highly flammable.
 Paraffin can get into contact with food, making it smell and taste badly.
 Can be smelly due to carbon produced from un burnt oil.
 Stove produces smoke if the wicks are dirty.
 Expensive.
CLEANING.
 Use damp cloth out of warm soapy water.
 Clean chimney, holder and burner using old newspaper/tissue.
 Wash small parts in warm soapy water and dry well.
CARE.
 Use flat base pans which fit on the plate to avoid wastage of fuel/oil.
 Replace wicks whenever they burn out.
 Never refill oil when stove is burning.
 Keep save to avoid being knocked over.
PRECATION TO TAKE WHEN USING OIL STOVE.
 Don’t refill when flame is on.
 Ensure there is no leakage.
 Don’t refill the reservoir.
 Adjust the wicks/apply pressure appropriately to avoid overheating.
 Place on a stable surface to avoid tilting to one side.
 Avoid spilling fluids/food particles on the flame.
 Put out flame appropriately/don’t blow it.

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 WHY OIL IS BECOMING MORE POPULAR THAN CHARCOAL.
 Used for both cooking and lighting.
 More economical as the stove is switched off after use.
 Oil is lighter in weight therefore easy to transport/carry.
 Oil is not bulky therefore easy to store even within limited space.
 Is cleaner than charcoal.
 Easily available than charcoal.
 Convenient in use/doesn’t require a lot of time in stove preparation.
 Vegetation is not destroyed to make oil.
Ways of ensuring that oil stove/lamps do not cause accidents in the home.
 Do not overfill the stove/lamp.
 Avoid refill when lit.
 Avoid knocking them down as oil may spill and cause fire.
 When not in use place them out of children’s reach.
 Ensure that the tank is not leaking.
 When lit they should not be kept near flammable items.
 Ensure the oil tank is secured properly.
 Avoid tilting.
CHARCOAL JIKO.
 There are those that use charcoal, saw dust and cow dung.
ADVANTAGES.
 Can be used anywhere.
 Cheap.
 Can be used indoors/outdoors.
 Can be used to warm the house when cold.
 The ash produced can be used as an abrasive.
DISADVANTAGES.
 Can be messy if not well used.
 Requires attention.
 Is hazardous where ventilation is poor.
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 Is a little slow.
 Dirty fuel.
USE AND CARE OF THE JIKO.
 Should have a door to regulate heat.
 Empty ash before lighting.
 Wipe, clean and oil regularly if made of materials that rust.
 Don’t use charcoal in a poorly ventilated room because burning charcoal produces carbon dioxide which is poisonous when inhaled.
 Put it off after use and empty ash.
THE THREE STONES JIKO.
 Common in rural areas where firewood is available.
 Is common in big institutions.
ADVANTAGES.
 Locally available.
 Cheap.
 Can be indoor /outdoor.
 Can be used to warm the house when cold.
 Is fast.
 Dry firewood burns rapidly without producing smoke.
DISADVANTAGES.
 Requires close of attention.
 Wood requires storage space to dry.
 Encourages cutting down trees.
 When wet produces smoke.
 Can be sooty and messy.
 Sometimes food smell and taste like smoke.
 Dirty fuel.
`
1.7. METHODS OF COOKING.
 This is the application of heat to prepare food for consumption. However, some foods that can be eaten raw like; bananas, carrots, sweet potatoes,
fruits (tomatoes, mangoes, oranges), onions, cabbage etc. others must be cooked before eating.
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 How senses are used to identify food.
 Taste refers to perception of the sensory cells in the taste buds.
 When food compounds activate these sensory cells, the brain detects a taste like sweetness.
Sweet
 The tongue has specific taste receptors to detect sweetness.
 These are activated by sugar, and they send signals to the brain.
 Is detected by a variety of G protein coupled receptors (GPCR)coupled to the G protein gustducin found on the taste buds.
 Taste buds are sensory organs found on the tongue and allow experiencing of tastes that are sweet, salty, sour and bitter.
Salty
 It occurs via a sodium receptor known as ENaC(epithelial sodium channel).
 It responds almost exclusively to sodium (Na+) salts and is not influenced by the salt’s negative iron (Cl-)
 The tongue is used.
Bitter

Sour
 Detects acidity in the mouth.
 Taste buds detect hydrogen irons from organic acids found in foods.
 The escaping gas can be easily spotted as it forms bubbles once the acid comes in contact with the baking soda.
 The more gas bubbles seen, the more acidic the food is/ the sourer it should taste.
Hot
 Spicy foods taste hot.
 The tongue is used to feel the hottnes.
 Drinks are also hot if taken while hot. Pain in the mouth by the tongue feels it.
REASONS FOR COOKING FOOD.
 To soften and break down/tender.
 Make it digestible.
 Make it palatable.
 Improve flavor/taste better.
 Improve appearance.
 Kill harmful bacteria and germs/microorganisms.

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 For preservation.
 To make some nutrients digestible.
 Reduce enzymatic reactions.
 To improve the texture.
 To reduce bulk.
FACTORS TO CONSIDER FOR CHOICE OF A METHOD.
 Type of food to be cooked. Some methods aren’t suitable for some foods like yams, cassava and potatoes can’t be steamed because they take long and
a lot of energy to cook.
 The person the food is being cooked for. The health/age of a person can determine the method of cooking like steamed/boiled foods are suitable for
convalescents because they are easy to chew and digest while fried are not recommended for obese and overweight people.
 Personal preference. Teenagers prefer fried foods while elderly prefer boiled. Many prefer roasted.
 Time available for cooking. Some methods require a lot of time to prepare.
 Fuel available. Kerosene can’t be used to bake/roast.
 Cooking equipment available. Clay pot can’t fry foods and if no grill roasting may not be possible.
METHODS OF COOKING.
MOIST METHODS.
This is where liquids are used to cook food i.e. water/hot oil. Examples;
 Braising.
 Boiling.
 Steaming.
 Stewing.
 Frying.
 Poaching.
Boiling.
 Is the cooking of food in water at boiling point.
 The food is immersed in boiling water.
 Foods cooked by boiling; vegetables, eggs, tough cuts of meat, maize, beans, sweet potatoes, rice, yams, peas etc.
 Blanching is soaking/putting fruits, nuts/vegetables into boiling water for a short time to make it easier to remove the skin.
-immersing leafy vegetables in hot water and removing to improve and retain its green color as this stops enzymic action.

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 Reasons for boiling/Advantages.
 Suitable for many types of food.
 Hard/tough food can be softened.
 Liquids can be used to make soup/sauce.
 Requires little attention.
 Steaming can be done on top of boiling pot.
 Is familiar to most people.
 It is relatively cheap.
 Does not require special skills/easy method/simple.
Disadvantages.
 Long/slow process.
 Uses a lot of fuel.
 Nutrients may be lost in the boiling process.
 Boiled foods aren’t tasty as flavor is diluted by water.

Teaching points to emphasize during practical lesson on boiling rice.

 Definition.
 Advantages.
 Disadvantages.
 Suitable foods for boiling.
 Procedure of boiling rice.
 Precautions.
Reasons for close supervision in the lesson.
 Guidance.
 Learner participation.
 Safety.
 Learning to take place progressively and procedurally.
 Ensure proper cooking.
Points to look for when assessing the lesson.
 Softness.

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 Dryness/amount of water.
 Appearance.
 Taste.
Lesson objectives.
 Define boiling.
 Identify tools.
 Identify the foods that can be boiled.
 Boil foods.
 Observe safety.
Approaches to teach the lesson.
 Oral question and answer to review previous lesson.
 Discussion.
 Demonstration.
 Group work.
 Practical work.
Ways of evaluating.
 Asking questions.
 Inviting questions.
 Assess products.
 Assess acquisition of skills.
 Assess proper use of equipment.
 Check whether lesson ended on time.
 Give written work.
 STEAMING.
 Is cooking food using steam from boiling water.
 Is cooking food in a container over boiling water.
 The equipment used should ensure no water touches food but the steam to circulate freely around and under the food.
 The food can be put in a covered sufuria half filled with water.
 Another pan of boiling water is placed on top.
FOODS FOR STEAMING.
 Fish.
 Irish potatoes.
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 Tender meat.
 Tomatoes.
 Puddings.
 Cake mixture.
 Kale, spinach etc.
Why steamed lean fish is suitable for invalids.
 Easily digestible.
 Nutrients are conserved during steaming.
 Flavor is retained as there is no evaporation.
 Fish is softened.
 Contains little fat.
ADVANTAGES.
 Softens food.
 Minimal loss of nutrients.
 Can be done while other foods boil.
 Appropriate for people on low fat diet.
 Retains flavor.
DISADVANTAGES.
 Slow.
 Little development of flavor.
 Needs constant attention to ensure enough water to boil.
Rules to consider when steaming.
 The food should be suitable for steaming/tender.
 Food should not come into direct contact with water.
 Lower container should be halfway filled with water/food may become soggy.
 Upper container should have a tight-fitting lid to prevent the steam from escaping.
 The water in the lower container must be kept boiling.
 The food should be well wrapped/covered to prevent it from becoming soggy.
 There should be boiling water available for replenishing.

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 STEWING.
 Is cooking food in a measured amount of water by simmering in a covered pot over a given period till tender.
 Simmering is cooking slowly at a temperature near boiling point.
 The liquid is always served with the food as soup/stew.
 Foods suitable include; beans, meat, chicken, vegetables, fish.
 The food should be covered to avoid loss of nutrients.
 Many foods can be cooked together e.g meat, potatoes, peas, carrots.
 Foods should be cooked slowly to avoid toughening proteins in such foods(simmering)
ADVANTAGES.
 Food is softened.
 Different foods can be cooked together.
 Little loss of nutrients as all the liquid is served.
 Variety of ingredients may be used to create different stews.
 Can be done on top of stove/oven.
DISADVANTAGES.
 Long process.
 Consumes a lot of fuel.
 Some flavors can be lost in dominant ones when cooking together.
FRYING
 The food is cooked in hot oil/fat.
 There are three types of frying. i.e. deep, shallow and dry.
Deep frying/basting.
 Deep –food is cooked by totally immersing/covering it with oil/fat.
 Basting-pouring hot fat/liquid over pot/oven roasting food to keep it moist and to roast evenly.
-Covering of meat with hot fat/its own juice while it cooks.
Points to observe when deep frying.
 Use a heavy flat based pan to prevent tipping and to distribute heat evenly.
 Ensure pan is clean and free from moisture.

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  All food should be dry to prevent splattering.
 Oil must be hot enough to prevent food from absorbing it/getting soggy/wet and soft.
 Don’t put much food at a time as this will lower the oil temperature.
 Oil should be two /third full in fryer.
 Use clean frying oil.
 Use good quality of oil.
 Avoid splashing water into frying pan.
 Coat food that can easily break by deep frying.
 Lower the food gently into the hot oil.
 Drain all the fried foods.

Advantages.

 Fast method.
 Maintains full flavor.
 Tasty food.
 Food has good appearance.

Disadvantages.

 Requires constant attention.

 A lot of fat/oil used.
 Makes some foods hard and indigestible.
 Are not suitable for obese.
 Makes food soggy especially if it is put in before the oil has attained the correct temperature.
 There is a high risk of fire outbreak/may cause burns/scalds.
 Very thick food don’t cook properly on the inside.
Qualities of a frying pan.
 Flat base to balance well on the cooker.
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  Thick enough/heavy to allow even distribution of heat.
 Deep enough to hold the oil.
 Large enough to hold the food being fried.
 Firmly fixed handles for safety.
 Well insulated handles for safety.
 Smooth handles for comfort.

Foods for deep frying.

 Fish.
 Meat.
 Potato chips.
 Chicken.
 Banana crips, mandazi/buns.
 Arrow roots, drop scones

SHALLOW FRYING.

 Cooked using little oil to prevent it from sticking to the pan.

 Some foods have their own natural fat to be used.
 Food should not be more than one inch thick.
 Keep turning for even cooking on both sides.
 Fat should be correct temperature.
 If cool, food absorbs it and food becomes greasy.
 If too hot, the outside of food becomes overcooked while the inside remains undercooked.
 Drain food in absorbent paper after frying and serve when hot.

Advantages.

 Looks appetizing/improves appearance.

 Retains flavor.
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Disadvantages.

 Requires a lot of attention.

 Not suitable for those on fat free food.

Foods suitable.

 Meat.
 Sausages.
 Pancakes.
 Vegetables.
 Eggs.
 Chapatti.
MECHANICAL WAYS OF INCORPORATING AIR INTO FLOUR MIXTURE.
 Sifting the flour.
 Folding the batter over and over again.
 Adding egg whites.
 Adding baking powder.

DRY FRYING.

 This is cooking food using their own fat.

 They are placed on a dry pan.
 As fat melts, it fries without burning.

Foods suitable.

 Meat.
 Sausages.
 Bacon.
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  Pork.

Why frying is not recommended for the sick.

 A lot of oil/fat hence not easily digested.

 The food is dry hence hard to chew.
 The fat/oil can irritate the stomach of the sick.

Why expectant mothers should feed on low fat foods.

High fat foods;
 Slow down digestion.
 May cause heartburn.
 May cause nausea.
 May lead to excess fetal weight.
 May lead to excess weight on mother.
BRAISING.
 This is cooking of meat, chicken/fish on a bed of fried vegetable called mirepoix and with water barely enough to cover the mirepoix.
 It is a combination of stewing, steaming and pot roasting.
 The food being braised is turned from time to time in the very hot liquid.
 It is covered with grease proof paper/foil and is placed under a heavy lid.

DRY HEAT COOKING METHODS.

 This is cooking without liquid application.
 They include; roasting, baking, grilling, smoking.
ROASTING.
 Cooking of food near intense source of heat.
 Can be done in an oven, over charcoal, over three stone fire.
 Foods suitable are; meat, maize, potatoes, bananas, chicken, sausages etc.
ADVANTAGES.
 Cooks appetizing dishes.

40
 The oven can be used to cook more than one type of food.
 Surface of the food hardens sealing the food juice hence tenderizing the food.
DISADVANTAGES.
 Food shrinks and loses weight.
 A lot of fuel used.
 Meat only tender cuts can be roasted.
RULES GOVERNING ROASTING.
 Ensure good cooking/drying.
 Whole/all parts must be dried.
 For meat, roast tender ones only.
GRILLING.
 Done in a cooker with a grill.
 Food cooked must be sliced to a thickness of more than 2.5 cm so as to cook fast.
 Suitable foods are fish, meat, sausages and chicken.
ADVANTAGES.
 Fast method.
 Appetizing method.
 Browns the tops of foods.
DISADVANTAGES.
 Needs close attention.
 Expensive.
 Can only be done with grill.
BAKING.
 Cooking of food in an oven using hot dry air.
 The air in the oven is heated causing convection currents that cook the food.
 Foods suitable are; cakes, biscuits, bread, potatoes.
Preparations in readiness for baking.
 Collect ingredients.
 Assemble equipment like baking tins, bread tins, baking trays, cooling trays/racks.

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 Pre-heat the oven.
 Grease the baking tin.
ADVANTAGES.
 Appetizing-pleasant color and flavor.
 Require little/no attention.
 Several dishes can be baked at the same time/economical.
DISADVANTAGES.
 Ingredients are expensive.
 Suitable for certain foods only.
 Expensive in fuel consumption.
 Used where ovens are only.
 Initial cost is high.
Rules to observe during baking.
 Avoid banging the oven door during baking.
 Pre-heat oven to correct temperature before placing the food.
 Do not open oven door before the mixture is set.
 Place foods in the correct shelf.
 Observe baking duration.
 Put baked foods on the cooling trays.
How to introduce a practical lesson.
 Oral questions.
 Define baking.
 Display baking equipment then ask questions.
 Display baked items then ask questions.
 Review previous lesson.
SMOCKING/SOLAR COOKING.
 Cooking by the application of smoke from green branches/wet branches and in the sun.
 Suitable foods; fish, rice, potatoes.
ADVANTAGES.

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  Less attention.
 Less expensive.
 Nutrients are maintained because of good covering.
DISADVANTAGES.
 Takes a lot of time.
 Equipment used/jua kali made is expensive.
 Can’t be used when the sun isn’t available.
 Foods smell smoke.

1.8. MEAL PLANNING, PREPARATION AND SERVICE.

TERMINOLOGIES.

Meal-Food/nourishment/dishes prepared to be eaten at particular times. There are 3 meals taken daily i.e breakfast, lunch and supper.

Dish.-food prepared in a particular way as part of a meal like beef stew.

Meal planning.-this is deciding on what should be eaten by the family to meet their nutritional needs using available resources.

Meal management.-involves acquiring ingredients, preparing, cooking and serving the food.

Meal preparation-

Meal service-

REASONS FOR PLANNING FAMILY MEALS/IMPORTANCE.

 Have balanced meals.

 Meet nutritional needs of special groups in the family.
 Make use of available food stuffs/resources.
 Ensure meals are within the budget.
 Ensure food is adequate for family members.

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  Avoid monotony of repeating the same dishes.
 Avoid last minute rush for acquiring food/shop in time.
 Avoid monotony of repeating same methods of cooking.
Ways of minimizing food wastage through meal planning.
 Consider the number of people so that only enough quantities is prepared to avoid unnecessary left over foods.
 Consider the food already available in stock before buying so that it is well utilized.
 Consider the likes and dislikes of the family so that whatever is cooked is eaten.
 Vary the methods of cooking so that family members are not bored with the same food.
 Plan to use leftover foods.
 Plan to make meals attractive to encourage the family to eat.
 Prepare and serve meals at the right times.

FACTORS TO CONSIDER WHEN PLANNING MEALS/GUIDING PRINCIPLES IN MEAL PLANNING.

 Nutritional balance. Give a balanced diet.

 Individual requirements as per age, size, gender, state of health and occupation. Eldery should be given; less energy, soft, palatable and easy to chew,
season food well, rich in calcium, avoid fatty and greasy. Women require more iron than men, men require more energy, large bodies require more
energy adolescent require body building, protective and energy.
 Climate. Cold weather need hot food and hot require cold.
 Money available. Budget to be within financial ability.
 Food in season. Importance of food in season;
-Cheaper, readily available, wide selection, fresh hence high nutritive value.
 Occasion. Plan meals to suit occasion like wedding, birthday.
 Providing variety. Makes it interesting and enjoyable.
 Skills of the cook in preparation.
Points to consider when planning meals for pre-school children.
 Balance-have necessary nutrients for normal growth and development.
 Appetizing-include variety in flavor and color to arouse appetite.
 Seasoning-use little/no spices. Highly seasoned interfere with digestion.
 Vary to arouse appetite.
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 Method of cooking-use one that makes food light and easy to digest.
Ways of conserving nutrients.
 Avoid cutting into very small pieces.
 Use a sharp knife.
 Cook in a little amount of water.
 Prepare as soon as they are picked because exposure to sunlight destroys vitamin C.
 Cook quickly not to destroy vitamin C.
 Cut just before cooking to avoid oxidation.
 Peel before cutting to avoid loss of water soluble vitamins.
 Avoid soaking as water soluble vitamins will break into water while cooking.
 Don’t overcook.
 Serve as soon as they are cooked.
Factors affecting nutritive value.
 Method of cooking.
 Preservation method.
 Preparation method.
 Poor storage.
 Overcooking.
 Heat.
 Air.
 Light.
 Acids/alkalis.
Factors contributing to poor nutritional status in a family.
 Poor cooking methods.
 Poverty/not getting enough balanced diet.
 Lack of knowledge and skills/ignorance.
 Bad lifestyles.
 Natural calamities like drought.
 Parasites.
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  Poor preparation habits.
 Religion/cultural practices/beliefs.
Ways of improving nutritional value of maize-meal porridge.
 Addition of sugar.
 Addition of milk.
 Addition of lemon.
 Addition of millet/sorghum.
 Addition of margarine/butter.
 Addition of ground nuts/green vegetables.
 Addition of eggs.
 Addition of honey.
Reasons for lump formation in porridge.
 Inadequate stirring.
 Poor blending of flour and water.
 Blending flour with hot water.
 Stirring porridge after the skin has formed.
Qualities of a well made ugali.
 No lumps.
 Not burnt.
 Evenly cooked.
 Right consistency.
 No traces of flour.
 Not sticky/well cooked.

Ways of keeping the food budget low while providing the family with a balanced meal.
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  Buy foods in bulk where possible.
 Ensure proper storage of food.
 Use foods in season.
 Ensure proper planning of meals.
 Ensure proper use of leftovers.
 Use cheaper substitutes.
 Avoid use of processed/commercial foods.
 Have a kitchen garden.

TYPES OF MEALS.

Menu planning.

 Menu-is a list of dishes to be served in a given meal.

 A meal may consist of one /more courses. These are;
 Appetizer/starter-improves the appetite and is served before the other two courses.
 Main dish/course-is a complete dish/meal that must be balanced.
 Dessert-is served after the main course. Is sweet/sour. Is to dull/lower the appetite. Like pudding.
Meals.
Breakfast.
 Is the first meal of the day.
 It is the most vital meal since it gives the foundation for carrying out the day’s activities by supplying the body with the required nutrients.
 It should be balanced.
 Should have fruits, cereals, proteins (eggs and sausages), bread/locally available starch foods and a hot beverage.
Lunch and supper.
 Lunch is a midday meal while supper is an evening one.
 They may be planned to provide one/more courses.
A one course meal.
 This does not have appetizers /starters and no desserts.
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 Consists mainly 3 dishes i.e proteins, carbohydrates and vegetables.
A two course meal.
 Has two options i.e.
 An appetizer followed by the main meal or the main meal then finish with the dessert. Example; tomato/mushroom soup/avocado juice/witabix/corn
flakes + vegetables+ beef stew + fried rice or beef stew+ fried rice + spinach then fruit salad/coffee.
A three course meal.
 Consists of an appetizer/starter, main meal and a dessert.
Importance of fruits and vegetables.
 Provides body with vitamins, minerals and water.
 Provides roughage for digestion.
 Are refreshing.
 Improve appearance of a meal by adding color.
 Improve flavor of foods.
 Add variety to a meal since they can be served in various forms.
Ways/forms of serving fruits/oranges/pawpaw/bananas.
 As whole fruit.
 In slices/pieces/cocktail.
 In fruit punch.
 In fruit salad.
 In fruit juice.
Procedure for preparing lemon juice.
 Put water to boil.
 Clean fruits.
 Grate the lemon rind/peel/scrape thinly.
 Add lemon rind to the boiled water.
 Add enough sugar to taste and leave to cool.
 Cut the lemon.
 Squeeze the juice.
 Add juice to the cooled syrup.

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 Sieve/strain into a clean container.
 Put to chill.
Food service.
 This is the presentation of food at the table.
Points to observe when serving.
 Room in which meals are served should be clean and well ventilated.
 Table should be well spread and the table cloth well laundered.
 Set the table attractively.
 Meals should be served in clean dishes.
 Hot foods should be served hot and cold ones cold.

Styles of food service/meal service.

 there are many types in relation to culture, customs, habits and environmental factors.
 They include; country, buffet, blue plate and self.
COUNTRY SERVICE/FAMILY TABLE SERVICE.
 Plates are placed on the table and people serve themselves as dishes are passed round.
BLUE PLATE.
 Food is served on individual plates in the kitchen and passed on to the members where they are seated.
DIFFERENCES BETWEEN COUNTRY SERVICE AND BLUE PLATE.
COUNTRY BLUE
Food is pre-plated.
Food comes to the table in dishes.
Dinners are served.
Dinners serve themselves.
Plates are not placed during table setting.
Plates placed on the table.
Pre-plated food is served from the right.
Food served from left to right.
Waiters needed.
Waiters not needed.

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 BUFFET SERVICE.
 Used to serve a large number of people.
 Food is presented in appropriate containers/food warmers, then placed on the side board/table.
 Plates and cutlery are arranged at the point where the service point starts.
 Guests/ dinners pick plates and serve themselves what they want to eat.

SELF SERVICE.
 Different dishes are placed on the table and the dinners serve themselves.

Packed meals.
 Balanced.
 Purpose of the meal/picnic.
 Easy to pack.
 Have a drink.
 Nutritional requirements.
 Packing containers available.
 Foods which can’t get spoilt.
 Table setting.
 Is organizing the table for use during serving of meals.
 Should be attractive, in a clean room and the table should be covered with a well laundered table cloth.
 Points to consider when setting the table.
 Number of people/cover.
-Cover refers to the number of people to be served or a place setting for each diner on the table to include the required tableware.
 The number of courses in the meal.
 The cutlery and crockery required.
 The type of service.
Requirements for table setting.
 Plates.
 Glasses.
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 Table linen.
 Cloth and mats.
 Flower/centre piece.
 Table accompaniments like tooth picks, ash tray etc.
 Cutlery. Forks, spoons and knives
Rules of table setting.
 Table cloth is clean.
 Table is steady and firm
 Table linen well laundered.
 Adequate tableware for family and guests.
 Table ware is clean.
 Ensure adequate space.
 Tableware to be well arranged.
 Have correct tableware.
Practices to stress on food handling/food handling practices.
 Ensure thorough cooking of food.
 Ensure thorough washing of food.
 Use clean dishes for serving.
 Use clean tableware.
 Ensure thorough washing of hands before handling food.
 Handle food with appropriate equipment.
 Food should be covered appropriately.
 Ensure food is covered.
 Ways of concluding this lesson.
 Highlighting main points.
 Asking oral questions.
 Giving assignment.
 Answering questions.
 Going over written work.
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 1.9. FOOD PRESERVATION AND STORAGE.
 This is proper treatment of food so that it can last for a longer period without going bad.
Effects of food spoilage.
 Expensive purchasing food every other time.
 A lot of wastes.
 May be poisonous.


Reasons for preserving food/importance of food preservation.

 Avoids wastage.
 Prevents it from going bad/rotting.
 Avoid contamination/poisoning.
 Ensures food is available for use even when out of season.
 Harvest in good condition.
 Stored for sell when prices are better.
 Cuts down on daily expenses.
 Makes it easier for transportation without fearing it will go bad.
Reasons for proper storage.
 Ensures freshness for a long time.
 Avoids loss of nutrients.
 Prevents contamination/poisoning.
 Prevents pests.
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  Avoids wastage.
 Avoids spoilage.
 Discourages stealing.
Facilities used for preservation and storage at home.
 Storage-stores, houses, granary, sacks, containers, cupboards, baskets etc
 Preservation-refrigerator, cans/tins, bottles.
Methods of preserving and storing food.
Preservation
 Traditional-drying, ashing, salting, smocking, dipping in honey/vinegar, sugaring.
 Modern- fridging, canning, bottling, adding chemicals.
Storing
 Keeping in the stores, sacks, containers/all storage facilities.
Safety and hygiene measures to be observed when preserving and storing food.
 Should be dry except when using a fridge.
 Should be well cleaned.
 Use food storage chemicals for grains.
 Allow free air circulation.
 Use porous sacks for grains to allow ventilation.
 Store in a clean place to avoid contamination.
1.10. KITCHEN GARDEN.
 Is also called potager/ a space separate from the rest of the residential garden/the ornament plants and lawn areas.
 Garden in which plants such as vegetables/herbs/fruits for use in the kitchen/for household consumption are cultivated.

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Types of kitchen gardens.
 Container garden
 Productive/basic garden-has no supporting structures like sheds, storage rooms and glasshouses. Is situated next to the
homestead and has protection from weather, animals, birds and people.
 Cottage kitchen garden- lies between the basic kitchen and the larger kitchen garden. Produces enough for family and some can
be stored for winter months.
 Potager/decorative-is for both beauty and functionality.
 Allotment garden-prepared on the outskirts of towns. Has sheds, huts and summer houses
 Walled kitchen garden-they are huge, unlike domestic kitchen of the working class. Produce was for feasts, balls and owners
guests.
Role of a kitchen garden.
 Makes compound greener, more peaceful, uplift mood and makes one feel more positive/aesthetics matter.
 Compost waste. Plant fertilizers, made by decaying organic materials, like kitchen wastes, will help plants grow faster while
helping to get rid of garbage.
 Makes people produce own food.
 Enables availability of fresher food for the family.
 Healthier food for family/reduces amount of pesticides that are used commercially.
 Provides variety of food.
 Provides cheap and easy. Growing food at home brings down the need for purchases.
Preparation and care for crops in the different types of kitchen gardens.
Preparation.
 Assess the sunlight
 Assess drainage
 Choose pots
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  Carefully choose what to grow
 Get the right soil
 Get seeds and samplings
 Watch food grow
Care
 Plant the raised beds
 Triangle shaped planting
 Utilize space by growing climbing plants
 Time the crops suitably
 Cover the beds
 Grow plants in shade
 Rainwater harvesting
 Plant companions.
Small animals kept at home for food.
 Chicken.
 Goats.
 Sheep.
 Ducks.
 Rabbits.
 Guniea Pigs. etc
How to organize non-formal activities to practice how to prepare different types of kitchen gardens.
 Learners to be given activities to practice away from school on preparation and caring of kitchen gardens at homes by the help of
the parents/guardians. Can use small pieces of land /containers around houses.
 Within the school compound, learners can be given some small pieces of land to practice preparation and caring of kitchen
gardens under teachers’ supervision.
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2.0 HEALTH.
2.1PERSONAL GROOMING.
Personal grooming.
 This is the process of keeping personal appearance and clothes clean and tidy in order to appear presentable.
 It is an impression of well-being in a person.
 It involves taking care of the body, skin, hair, teeth, hands, feet, clothes, posture as well as developing good habits.
 A well groomed person is confident and easily relates well with other people.

Care of the body.

 Wash the body regularly with clean water and soap.

 Avoid sharing clothes, socks and towels.
 Wear clean and well ironed clothes.
 Stay in a clean environment.
 Wear clean socks.

Care of the feet.

 Wash feet regularly with water and soap.

 Keep the feet dry to avoid fungus/foot rot and bad smell.
 Wear clean socks.
 Avoid sharing socks.
 Air feet daily.
 Avoid wearing tight and very high shoes.
 Keep nails short and clean.
 Apply oil to keep smooth.

Care of the hands.

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  Wash regularly.
 Keep nails short and clean.
 Wash before touching and preparing food.
 Wash after toilet.
 Wash before eating.
 Apply oil to smoothen.

Care of the hair.

 Wash head regularly.

 Keep hair well combed.
 Oil to prevent dandruff.

Care of the teeth.

 Brush daily with brush/stick using salty water/toothpaste.

 Avoid sweets, biscuits and sugary foods to prevent tooth decay and dental cavities.
 Avoid using sharp/dirty objects to remove food particles left between the teeth. Use tooth picks.
 Eat foods that build strong teeth like milk, fruits, vegetables, fish and eggs.read with adequate light.
 Visit a dentist regularly.
 Pregnant mothers to eat balanced diet with calcium which forms teeth for the foetus.

Care of the eyes.

 Keep eyes clean all the time/wash with clean water and soap.
 Protect them from foreign objects including dust.
 Keep environment clean and free from flies which transmit diseases.
 Protect them from being hit.


Signs of eye problems.

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  Shutting/covering eyes.
 Watery eyes.
 Discharge from the eyes.
 Frequent blinking.
 Rubbing eyes all the time.
 Excess head movements.
 Frequent headaches.
 Holding reading materials close/far to the eyes.
 Straining looking at objects.

Care of the ears.

 Wash ears with clean water and soap.

 Never put objects inside.
 Pull some cotton around a matchstick/use ear buds and use gently to clean the ears.
 Protect them from being hit.
 Avoid very loud noises.

Care of the nose.

 Never put objects inside.

 Keep nose clean by blowing it regularly.
 Use clean handkerchief for blowing the nose to avoid nose bleeding.
 Blow the nose gently.
 Protect it from being hit.
 If one has prolonged cold, blockage of nose/frequent nose bleeds, seek medication.
 Adhere to general hygiene rules.

QUALITIES OF A WELL GROOMED PERSON

 Takes good care of his body.
 Dresses well-proper choice, maintenance and care of clothes.
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  Physically fit.-proper diet, exercise and having adequate sleep and rest.
 Practices good etiquette-good table manners, good posture etc.
 Has good interpersonal skills-ability to create good relationships between self and others.
 Has clean thoughts towards self and others.
ENHANCING PERSONAL APPEARANCE.
 Taking care of the body.
 Wearing clean and appropriate clothes.
 Using cosmetics, deodorants, make-up.
 Using jewelry and accessories properly.
 Appropriate hair-make.

Role of personal grooming.

 Maintaining self-esteem and self-confidence.
 Enhances personality.
 Enhances comfort.
 Enhances good health.
 Shows professionalism at work place.
 Influences emotions.
 It makes one adaptable to any environment.
 It gives one respect.
 Eliminates germs/bacteria/unhealthy practices like not bathing often.
Identifying, choosing and caring for personal items used for grooming.
 Personal items for grooming include; hair combs and brushes, tooth brushes, nail cutter and file, handkerchief, tooth
brushes, bath towel, face towel, bathing net, pumice stone.
Healthy pratices to be discussed.
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  Wearing PPEs, social distance, quarantine, proper body posture,
 God manners, wearing clean and well- fitting clothes, hand washing, using the toilet/latrine properly, drinking safe
water, not using excessive salt/sugar, eating healthy foods, adequate sleep and rest, physical activities and exercise,
bathing daily.
Equipment and materials for hand washing and PPEs/personal protective equipment.
 Are items that are used during the hand washing process to ensure hygienic conditions are maintained for good health.
 A clean enclosed container to hold water.
 Liquid/ bar soap.
 Another water container to catch the water used to wash hands.
 Single use paper/cloth towel to rinse hands with.
 Covered trash container
 PPE are equipment worn to minimize exposure to a variety of hazards.
 Are specialized clothing/equipment worn by employees for protection against infectious materials.
 They are also used in healthcare settings to create a barrier between healthcare workers and the working surface.
 They include; gloves, finger guards, arm coverings, foot and eye protection, protective hearing devices (earplugs,
muffs), hard hats, respiratory and full body suits.
 Ones for COVID 19 include; surgical/non-surgical masks, gloves, goggles, face shields, gowns, respirators, eye
protectors.
Personal hygiene check list.
 Hygiene refers to conditions and practices that help to maintain health and prevent spread of diseases.
 Behaviors that can improve cleanliness and lead to good health.
Checklist.
 Shower daily.
 Use deodorants.
 Change underwear daily.
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  Trim nails.
 Trim all hair.
 Maintain a decent hairstyle.

Various ways of enhancing personal hygiene.

 Washing the body regularly with clean water and soap.
 Wearing clean clothes.
 Living in a clean environment with adequate fresh air.
 Eating adequate balanced diet.
 Having regular exercises.
Classification of body parasites.
Parasite-an organism that lives on/in a host organism and gets its food from/at the expense of its host.
 Protozoa-single-celled organism/plasmodium. Can only multiply/divide within the host.
 Helminthes-are worm parasites.
 Ectoparasites-live on hosts. Include lice and fleas.

Types of body parasites infestation(endo-and ecto parasites, mites, intestinal worms.)

Endo and ecto parasites.

 Ecto-parasites-organisms that infest the skin of human/live outside the host. Examples lice/flies/bedbugs.
 Endo-parasites, such as tapeworms, live within their host. They include ascaris/roundworms, hookworms etc.

Mites.

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  Are tiny, insect like organisms which attack animals like ticks.
INTESTINAL WORMS.

 These are worms that infest the intestines. They feed on the food eaten by individuals and suck blood from the walls of intestines
hence cause diseases. They are; round worms, tapeworms and hookworms.
ROUNDWORMS/ASCARIS.

 Have long round bodies and range in size. Their eggs hatch in the digestive track and the tiny larvae move into the bloodstream, ending up in the lungs.
They are than coughed and swallowed, travelling again into the intestines where they live. They have a length of 6-20 inches.
Ways of entering body

 Contaminated food/water.
 Unwashed hands passing them from soil to mouth.
 Open wounds touching contaminated soil.
Signs and symptoms.

 Irritability.
 Wheezing and coughing.
 Fatigue.
 Poor appetite.
 Loss of weight/lack of weight gain.
 Abdominal discomfort.
Treatment.

 Apply appropriate cream.

 Seek medication.
TAPEWORMS.

 Caused by eating raw/undercooked meat.

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Ways of entering body.

 Animals eat grass contaminated with tapeworm eggs. Eggs form cysts and live in animals flesh. When the animals are slaughtered and its meat is not
properly cooked, cysts get into the person’s intestines and develop into adult tapeworms.
Signs and symptoms.

 Presence of eggs in the stool.

 Nausea.
 Weakness.
 Lack of appetite.
 Abdominal pain.
 Weight loss.
 Vomiting.
 Hunger.

Treatment.

HOOKWORMS.

 Are worms that have hooks. The hooks help them to attach themselves onto the walls of the intestines. Their larvae live in damp soil and penetrate the
skin then travel to the lungs through the blood stream. From the lungs, larvae are coughed and swallowed into the intestines where they are attached
and mature.
Signs and symptoms.

 Abdominal pains.
 Loss of appetite.
 Diarrhea.
 Hard to breath.
 Anemia.
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  Fatigue.
 Itching at entry point.

Treatment.

 Seek medical attention.

Whip worms/trichuris trichiura/trichocephalus trichiuris.

 A parasitic roundworm that causes trichuriasis when it affects a human large intestine. Is called whipworm referring to its shape looking like a whip.
 Caused by ingesting eggs when hands/fingers have contaminated dirt are put in the mouth, consuming vegetables/fruits not been cooked
well//washed/peeled.
Treatment-
 Antiparastic medication.
 Well cooked foods.
 Observing good hygiene.
Pin worms.

 Is an intestinal worm infection. They are tiny, narrow. Are white in color.
 Caused by an infected person scratches bare anal area and the eggs get under the fingernails. Then it spreads by the infected not washing hands after
using the bathroom.
 Signs-itching of the anal/vaginal area, insomnia, irritability, teeth grinding, restlessness, nausea, stomach pain.
 Treatment-antiparaste medications like mebendazole/albendazole.
Filarial worms.


Lice.


Jiggers.


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Bedbugs.


Plasmodium.


Preventon of worms.

 Washing hands with soap and water before handling food.

 Washing hands after toilet.
 Using latrine and toilet well.
 Eating well cooked food.
 Treating/boiling drinking water.
 Avoid eating soil.
 Foods eaten raw should be washed thoroughly.
 Encourage wearing of shoes whenever possible.
Ways of bacteria transmission.

 Direct contact with sick organisms.

 Airborne droplets/coughing/sneezing
 Transmitted by houseflies and tsetse flies.
 Contamination of soil/food/water.
 Contact with animals/other products like urine, faeces, milk, meat etc.
 Use dirty hands/equipment/food.

Personal hygiene habits record.

 Wash hair thrice a week

 Clean teeth daily.

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  Get rid of ear wax.
 Get rid of bad breath.
 Keep body cool.
 Use natural deodorants.
 Shower the bond away/get rid of accumulated dirt and stink in the body.
 Take care of skin.
 Clean the feet.
2.2 COMMON COMMUNICABLE DISEASES.
Meaning and identification of communicable diseases
 These are diseases that can be spread from one person to another/infectious/transmissible diseases. Most forms of
spread include; fecal-oral, food, sexual intercourse, insect bites, contact with contaminated fomites, droplets or skin
contact. They include; whooping cough/pertussis, hepatitis A, B, and C, blood borne illnesses, measles, influenza,
tuberculosis/TB, HIV and AIDS and COVID19.

Whooping cough/pertussis.
 A viral infection which starts as an ordinary cough. Consists of a series of coughs in rapid succession. Attacks are more
frequent at night and may last 4/more weeks. Affects air passage.
Signs and symptoms.
 Dry cough.
 After 10 days cough worsens.
 Child appears to choke and ends with deep breathing.

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Management.
 Give tetracycline and ampicillin.
 Provide balanced diet and a lot of fluids.
 Keep warm to prevent pneumonia.
 Advice to rest.
 Take to hospital.
Hepatitis B.
 Is a vaccine-preventable liver infection caused by the hepatitis B virus (HBV).
 Is spread when blood/semen/urine/saliva/breast milk/ any other body fluid from a person infected with the virus enters the body
of someone who is not infected.
 Mainly affects the active age group of 20-40 years.
Ways of transmission.
 Kissing/sexual intercourse.
 Cuts/bruises.
 Sharing bed linen/rubbing eyes with fingers contaminated with infected body fluids/breast milk and during delivery.
Signs and symptoms.
 Severe nausea.
 Poor appetite.
 Vomiting.
 Abdominal pains.
 Yellow eyes and skin.
 Headache.
 Fever.
 Dark tea colored urine.
 Light colored loose stool.
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 Prevention.
 Vaccination after every 10 days.
 Avoid sharing personal effects.
 Practice safe sex.
Tuberculosis/TB.
 An infectious disease caused by a bacteria called mycobacterium tuberculosis(MTB). It affects the lungs.
 One is infected when he inhales minute particles of infected bacteria droplets from the air after an infected person coughs,
sneezes, spits/shouts/ sharing of cutlery.
 Is common in overcrowded areas and where poverty and malnutrition are wide spread.
Signs and symptoms.
 Fever.
 Lack of appetite.
 Shortness of breath.
 Loss of weight.
 Chest pains.
 Coughs over a long period.
 Sweats at night.
 Blood stained sputum/coughs.
 Fatigue.
Prevention.
 Immunization in children at birth(BCG).
 Treating infected persons.
 Sensitizing public on importance of early detection and treatment.
 Regular check-ups.
 Isolation of infected persons.

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  Adequate ventilation and covering mouth/nose when sneezing/coughing etc.
 Avoid sharing cutlery.
HIV and AIDS.
 H-human
 I-immunodeficiency
 V-virus- the virus which reduces ability of the body to defend itself against infections and causes AIDS.
 A-acquired
 I-immune
 D-deficiency
 S-syndrome- a condition in which a person infected with HIV develops signs of repeated illness resulting from the body’s lowered
ability to defend itself against diseases.
 A person who is HIV positive is infected with the virus which causes AIDS.
Modes of transmission.
 Body fluids like semen, blood, breast milk, vaginal secretions.
 Sexual contact with infected persons.
 Contaminated instruments like knives, injection needles.
 Blood transfusion.
 Contact with infected blood and other body fluids.
 From infected mother to child during birth/breast milk.
Signs and symptoms.
Early.
 Fever.
 Headache.
 Diarrhea.
 Tiredness.

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 Nausea.
 Enlarged lymph nodes around the neck, groin/arm pits.
Late.
 Weight loss.
 Dry cough.
 Profuse night sweats.
 Recurring fever.
 Diarrhea.
 Pneumonia.
 Memory loss.
Factors to promote the spread of HIV/AIDS.
 Sexual practices.
 Cultural practices.
 Wife inheritance.
 Wife sharing.
 Polygamy.
 Circumcision using unsterilized tools.
 Promiscuity, with a high prevalence of sexually transmitted diseases.
Preventive measures.
 Awareness campaigns on HIV and AIDS/educate youth on proper use of free time.
 Discourage cultural practices that lead to transmission.
 Sexual abstinence.
 Having one faithful partner.
 Correct use of condoms.
 Avoid sharing piercing objects like syringes/blades/tooth brushes etc.
 Avoid commercial sex.

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 Treat and cover/bandage wounds to prevent infection.
 Use gloves whenever handling open wounds.
 Voluntary counseling and testing for behavior change.
 Prevention of mother to child infection.
 Screening blood before transfusion.
 Use of disposable/sterilized equipment during circumcision.
 Use AIDS infected persons as resource persons to educate others.
 Educate traditional birth attendants on HIV prevention methods.
Effects of HIV and AIDS on children.
 Physical and psychological stress.
 Stigmatization/discrimination.
 Many orphans.
 Death of parents.
 Big number of infected/affected children.
 Absence of care givers/teachers.
 Many traumatized children.
 Lack of basic needs.
 Low school enrolment.
Effects on the family.
 Loss of family members.
 Spends a lot in treatment.
 Increase on aids orphans becomes a burden.
Effects on the government.
 Loss of important personnel in various sectors.
 Spends a lot of money on treatment.
 Has to step in to educate orphans.

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 Clinical stages of HIV and AIDS/stages of HIV development.
Window/incubation period.
 Time taken from infection to appearance of signs and symptoms of HIV/illness. It is estimated to be three months after exposure
to infection. It may be between 9 days to six months depending on the immunity of a person.
 Is time between potential exposure to HIV infection and point when the test will give an accurate result.
Sero-conversion/primary HIV infection.
 At this stage there is a large amount of HIV in the peripheral blood and the immune system begins to respond to the virus by
producing HIV antibodies. If testing is done before this stage, it may show negative results.
Characteristics.
 Fever.
 Fatigue.
 Sore throat.
 Developmental of antibodies.
 Joint pain.
Asymptomatic stage/infection.
 Symptoms are not easily seen. It lasts an average of 10 years. It is free from major symptoms. However, the glands may swell
(groin/neck). The level of HIV in the peripheral blood drops but people remain infectious and HIV antibodies are detectable in the
blood.
Full blown AIDS/symptomatic HIV infection.
 The immune system becomes damaged by HIV. As the system deteriorates, the symptoms worsen. Major symptoms and
opportunistic diseases begin to develop. This stage leads to development of AIDS.
Characteristics/symptoms.
 Loss of memory.
 Loss of intellectual capacity.
 Swollen glands.
 Wounds.
 Headache.
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  Diarrhea.
 Fever.
 Loss of weight.
Factors that contribute to faster development of HIV to full blown AIDS.
 Age-those who contract it when 35 and above whose body immune system is weak develop faster than the younger age.
 Type of HIV-type one develops faster than type two.
 Transmission mode-blood transfusion fastens it.
 Nutrition/health-those with poor diet and health develop is faster.
 Other conditions-those with diabetes/sexually transmitted/T.B develop it faster than those who don’t have the conditions.
Management of HIV and AIDS.
 Home-based care-provided at home setting by family/friends.
 Acceptance-required to avoid living on denial.
 Nutrition-balanced diet is recommended to boost the immune system. Variety of grains/legumes/fruits/vegetables/animal
proteins help to restore health. Well balanced diet strengthens the immune system and protects them against infections. It
develops repairs worn out tissues, provides energy and improves well-being of the body.
 Anti-retroviral therapy (ART).-this are services provided by the MoH where the infected attend clinics, are advised on how to live
and are given free medication. Improves positive living in the following ways;
 Assists persons to have healthy productive lives.
 Prolongs lives of the infected persons.
 Reduces stigma.
 Reduces opportunistic diseases.
 Is an incentive for VCT and management of symptoms.
 Reduces mother to child transmission.
 Reduces risks of illness/hospitalization.
Measures by the MoH to manage HIV and AIDS.
 Avail free anti-retroviral drugs.
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  Establish VCT centers.
 Provide outreach activities.
 Encourage home-based care.
 Creating awareness to community.
 Researching on HIV and AIDS.
Voluntary counseling and testing(VCT).
 These services are performed in the VCT centers, hospitals, health centers, clinics/mobile clinics/dispensaries etc.
Importance of VCT.
 Testing negative is a strong motivation to reduce risky sexual behavior.
 Testing positive gives one an opportunity to find out how to live a longer and more productive life.
 Knowing the status reduces fear and hopelessness.
 Gives confidence to people planning marriage/pregnancy.
 Aids prevention of mother to child transmission.
 Positive persons make informed decisions about marriage, pregnancy and sexual relations.
 Positive persons know how to prevent passing the virus to others.

Corona Virus 2019/COVID19

 Is an infectious disease caused by SARS-CoV-2 virus. It emerged in December 2019.
 An illness caused by a novel coronavirus called severe acute respiratory syndrome coronavirus.
 A common virus that causes infection in the nose, sinuses/upper throat.
 Communicable respiratory disease caused by a new strain of coronavirus that causes illness in humans.
Signs and symptoms.
 Fever.
 Cold.
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  Cough.
 Bone pain.
 Breathing problems.
 Pneumonia.
Effects of the virus.
 Fatigue.
 Shortness of breath.
 Memory loss.
 Costs involved in medication/quarantining/treatment.
 Threatens livelihoods.
 Deaths.
Management and treatment.
 Sensitization.
 Observation of health protocols.
 Diagnostic tests.
 Treatment.
 Vaccinating.
Chicken pox
 Is caused by a virus. A rash appears on the body two days after infection. The rash forms into blisters, which burst and then scab
over. The infection causes fever and blisters. The virus is transmitted through airborne droplets from coughs and sneezes of
infected people/direct contact with the blisters.
Signs and symptoms.
 Rash.
 Itchy blisters.
 Sores in the mouth.
 Discomfort when eating.
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  Bacterial infection due to scratching.
 Fever.
 Mild headache.
Causes.
 Poor feeding of children.
 Poor immune system.
 Inhalation of airborne droplets.
 Contact with broken chicken pox blisters.
Prevention.
 Keep fingernails short to avoid scratching.
 Use cream that relieves itchiness.
 Seek medication.
Measles.
 Is a respiratory infection/viral illness that starts from the cheeks and proceeds to the trunks, palms and soles. It lasts about five
days. It can cause pneumonia, ear infections and chest infections. The virus is spread through air and from child to child trough
sneezing/coughing. Is not common among children below six months since they have a natural immunity from breast milk.
Vaccination is done at nine months.
Causes.
 Paramyxo virus.vitamin A deficiency.
 Wrong feeding habits.
 Contact with infected persons.
 Immunodeficiency due to HIV and AIDS.
Signs and symptoms.
 Rash behind ears and then spreads to whole body.
 Red spots on the face.
 Mouth gets inflamed with red spots.
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  Red and watery eyes.
 Runny nose.
 Cough and headache.
 Dry cough.
 Fever.
 Sneezing.
 Swelling of neck glands.
Control and prevention.
 Vaccination at 9 months.
 Isolation of the infected persons.
 Bed rest and be given painkillers to relieve fever.
 Plenty of fluids.
 Seek medical care.
Tetanus/lock jaw
 Caused by germs that enter body through dirty cuts/wounds.
Signs and symptoms.
 Tight locked jaws.
 Inability to suckle.
 Pain in the neck.
 Stiff neck muscles.
 Difficulty breathing.
Prevention.
 DPT vaccine that protects babies against diphtheria, whooping cough and tetanus.
 Seek medical attention.
Diphtheria/ tonsilities.
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  Is a highly contagious bacterial infection. Is spread through the air. May cause breathing difficulties.
Signs and symptoms.
 Fever.
 Tonsils.
 Sore throat.
 Headache.
 Difficulty breathing and swallowing.
Prevention.
 DPT vaccine.
 Avoid overcrowded areas.
 Seek medical attention.
Influenza rota virus/german measles.
 This is a cold that comes down with a flu/short for influenza.
 Flu is caused by a virus. Once the flu and cold symptoms are gone, the virus causing the illness is usually gone from the body too.
Signs and symptoms.
 Running nose.
 Some fever.
 Headache.
Rubella.

Meningitis.


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Factors contributing to common communicable diseases.
 Water
 Sanitation and hygiene.
 Health and public health system.
 Environment.
 Humanitarian response.
 Infrastructure.
 Insecurity.
 Living conditions.
 Nutrition.
 Mass population.
Effects of common communicable diseases.
 Some cause mild symptoms that disappear without treatment.
 Others cause severe even life.
 Increased healthcare expenditures.

2.3 COMMON NON-COMMUNICABLE DISEASES.

 These are diseases that are not transmissible directly from one person to another. They are; malaria, skin diseases, strokes, cancers, diabetes and
diarrhea.

MALARIA.
 Is one of the biggest killer diseases in the world.
 Is caused by a parasite called plasmodium which is spread by the female anopheles mosquito.
 Transmission is by bites of the infected mosquitoes.

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Signs and symptoms.

 High fever and sweating.

 Headache.
 Diarrhea.
 Vomiting.
 Muscle aches.
 May cause anemia.
 Weak.
 Pain in the joints, hands, legs/whole body.
Effects.

 Mental retardation.
 Miscarriage in expectant mothers.
 May lead to anemia.
 Dehydration.
Prevention

 Prompt medical attention with correct drugs.

 Use of treated nets.
 Indoor spraying with insecticides.
 Control mosquito breeding points.
 Clear bushes around the compound.
 Burry broken pots, bottles and punctured tins that may collect water.
 Take anti-malaria medication when visiting malaria prone zones.
DIARRHEA.

 A disease where the person passes watery stool more frequently. It can be a sickness on its own or a symptom of another like
malaria, measles, bilharzia etc.
Causes

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  Intestinal worms.
 Dirty environment.
 Poison.
 Throat infection.
 Eating with dirty hands.
 Drinking unclean water.
 Eating dirty food.
 Eating uncooked food.
Signs and symptoms.
 Loose watery stool.
 Vomiting.
 Uncomfortable.
 High fever in case of intestinal worms.
 Poor appetite.
Prevention.
 Keep the environment clean.
 Ensure safe drinking water.
 Ensure water containers are clean.
 Always wash hands before handling food.
 Wash hands before the toilet.
 Ensure utensils are clean.
 Eat fresh foods.
 Eat well cooked food.
 Proper disposal of dirty.
 Maintain good hygienic environment.
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Management
 Give plenty of clean water and other liquids.
 Add salt and a tea spoon of sugar in a glass of boiled water.
 Seek medical attention.

Diabetes.
 Children are normally affected by mellitus type 1. This is an auto-immune disease that results in destruction of insulin-producing
beta cells of the pancreas. Lack of insulin caues an increase of blood glucose.
Signs and symptoms.
 Frequent urination.
 Frequent thirst.
 Weight loss.
 Feels hungry.
 Dizziness.
 Confusion.
 Aggressive.
 Face becomes pale.
 Cold skin.
 Rapid and weak pulse.
 Lack of sensitivity.
 Rapid and shallow breathing.
 Arms and legs tremble.
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 Management.
 Refer to hospital.
 Daily monitoring.
 Daily insulin injection/medicine as directed.
 Planned individual meals.
 If suffers hypoglycemia, give sugar lumps/sugary drinks/chocolate/sweets, then refer him.
 Wear shoes to prevent cuts and bruises.
Cancer.
 It begins in the cells of the body. Normally, new cells are continually being formed to replace the old cells that die. This process
can go wrong and the old cells don’t die when they should and new cells are still formed when not needed. These unwanted cells
form a lump/swelling known as tumor in any part of the body. There are two types of tumors; benign-not cancerous and
malignant tumors-cancerous. The malignant tumors can spread to various parts of the body meaning that cancer affects other
body parts. The common types include; skin cancer, brain, soft tissue sarcoma, breast, cancer of the womb/cervix ,ovaries and of
blood/leukemia. In children, the common one is leukemia.
Causes.
 Hereditary.
 Sickness.
Signs and symptoms.
 Pain.
 Swelling.
 Body weakness.
Management.
 Surgery where it has not spread.
 Seek medication.
High blood pressure.

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 
Asthma.
 A condition in which the airways narrow, swell and may produce extra mucus
Causes.
 Hereditary.
 Tobacco smoke.
 Dust mites.
 Outdoor air pollution.
 Pests/cockroaches, mice
 Cleaning and disinfection.
Types.
 Allergic.
 Non-allergic-develops later in life.
 Cough-variant-dry cough is the msin symptom.
 Nocturnal-due to pre-existing asthma diagnosis.
 Exercise-induced-have exercise related symptoms.
 Occupational-due to jobs exposure to substances that can lead to asthma.
What triggers attacks.
 Allergic substances like dust, animal fur/pollen.
 Smell like perfume/smoke.
 Food preservatives.
 Respiratory infections like flu, cold and sore throat.
 Emotional stress.
 Medications.
Signs and symptoms.

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  Difficulty in breathing.
 Wheezing.
 Shortness of breath.
 Swelling of neck veins.
 Lips turn pale.
 Irritating cough.
 Persistent illnesses.
 Pain at chest.
 Inability to breath.
 Flaring of nostrils.
 Agitation.
 General weakness.
Management.
 Seek medication.
 Avoid the allergies.
 Ensure dust free environment.
 Keep warm.
Cardiovascular diseases.

Factors that contribute to non-communicable diseases.
 Tobacco use.
 Physical inactivity.
 Harmful use of alcohol.
 Unhealthy diets.

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Effects of non communicable diseases.
 Healthcare costs.
 Restricted ability to work.
 Household struggle with increases financial risks.

ROLE PLAYHOME BASED CARE/CARE OF THE SICK AT HOME.

 This is the assistance given to those who are unwell while at home.
 The assistance can be in terms of ;
-Material.
-Financial.
-Emotional/encouraging them.
REASONS FOR CARING FOR THE SICK AT HOME/ADVANTAGES OF CARING FOR THE SICK AT HOME.
 Reduce the cost of paying inpatient hospital bills.
 Relatives and friends don’t travel to hospital.
 Relatives and friends can be with the sick for longer hours.
 Makes the sick feel appreciated and can look at life time positively.
 Meal times can easily be adjusted.
 Easens burden of hospital workers.
 They don’t feel lonely and there is family bonding.
 Time saved by not visiting hospitals daily is used to do other activities beneficial to the family.
 Through discussions the terminally ill can psychologically prepare their dependants.
REASONS THAT MAY NECESSITATE CARING FOR THE SICK AT HOME.
 Congestion in the hospital/there may not be enough space in the hospital.
 The family may not afford the hospital expenses.
 Because of long distance away from good hospitals.
 Due to chronic/terminal illness.
 Complete recovery at home/to recuperate.

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 Due to under staffing in the hospital.
 Minor illness need not be admitted.
 When relatives prefer taking care of the sick at home.
 When the patient is home sick.

TYPES OF CARE/CARE FOR THE SICK AT HOME.

GIVING MEDICINE.
 Listen carefully to the instructions by the doctor/nurse.
 Keep as instructed.
 Read the labels.
 Give correct dose at the right time.
 Give medicine in hygienic conditions.
 Check expiry dates as you buy fresh stock.
 Keep away from children.
 Watch them as they take. If they react, take them back to hospital.
FACTORS TO OBSERVE/CONSIDER WHEN ADMINISTERING MEDICINE TO A PATIENT AT HOME .
 The time the medicine should be taken.
 Ensure the correct dose as per the prescription.
 Safety precautions, away from children, keeping in a dry place.
 Cleanliness/hygienic conditions.

NUTRITION.
 Process by which the body receives and uses the food nutrients.
 It promotes good health.
 Meals should give all the necessary nutrients/balanced diet to the sick.
 Use what is available in the market at that particular time to make it cheap.
 Prepare in a manner that will make it easy for the sick to eat like minced meat instead of chopped pieces.
HOW TO MEET NUTRITIONAL NEEDS OF THE SICK.
 Serve attractively.

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 Serve in clean sterilized utensils.
 Adhere to doctor’s instructions.
 Give fluids.
 Give balanced diet.
 Give foods easily digested.
 Serve small portions.
 Ensure the food is tender/soft.
FEEDING REQUIREMENTS.
 It is vital to prepare food in a manner that the person can eat well. If he cant chew fruits, make juice.
 If poor appetite give small portions at short intervals.
 Give same food as the rest of family unless they can’t eat it.
 Give adequate water and milk.
 Take turns to feed them if not able.
 Adhere to doctor’s advice on diet if any.
BATHING.
 The body generates sweat as waste products.
 Sweat evaporates and bathing is necessary so that the body doesn’t produce an unpleasant smell.
 Bathing removes sweat left on the skin, leaving it feeling refreshed.
 Provide soap and warm water for bathing on regular basis.
 Bath them when they are weak.
 If the person has wounds, clean them with a salt solution/dilute antiseptic so that it is not infected.
 Clean body gives confidence.
REQUIREMENTS FOR A BED BATH.
 Soap.
 Face towel.
 Towel.
 Warm water.
 Basin.
 Oil/lotion.
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 Changing clothes.
 Fresh bed sheets.
 Rubber sheet/mackintosh.
 Protective clothing.
 Flannel/sponge.
 Comb.
 Disinfectant.
 Tooth brush.
 Tooth paste.
 Cotton wool.
CLOTHING AND BEDDING.
 The sick need a clean environment to exclude germs.
 Ensure they are changed on regular basis.
 They absorb sweat and can start smelling
 Wash them frequently and discourage sharing .
 Ensure they are aired for freshening.
 Disinfect them.
HOW TO DISINFECT CLOTHES AND BEDDINGS.
 Boiling.
 Using disinfectants.
 Salting.
 Ironing.

CLEANING THE ROOM.

 If the room is infectious give a different one.
 It should be thoroughly cleaned.
 They should be outside when sweeping.
 If concrete floor, wash after sweeping.
 Dust any items and leave the room open to be aired.

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 Clean regularly.
SUB TOPICS IN CARING FOR THE SICK AT HOME/HOME BASED CARE.
 Definition.
 Needs of the sick.
 Reasons for caring for the sick at home.
 Ways of caring for the sick/handling the sick at home.
 Prevention of spread of infections.
SAFETY PRECAUTION WHEN HANDLING AN HIV POSITIVE ACCICIDENT VICTIM.
 Wear protective rubber gloves.
 Avoid touching any fluid oozing from the body.
 Ensure proper disposal of used items.
EQUIPMENT AND MATERIALS USED BY THE PATIENT.
 Some may need bed pans if they can’t move.
 Ensure it is clean & use disinfectant to wash it.
 Raise patient to keep pan in position.
 Remove it after use, rest the patient comfortably, empty and clean it. Keep it covered in an appropriate place.
 Patients who use clutches should be removed out of the bed and back.
 Those in wheel-chair need a clear passage off obstacles.
 They need lower beds for easy movement in and out.
 Those who are diabetic and need to inject themselves require relevant materials. Keep syringes where they can reach and dispose used needles
immediately.
SAFETY MEASURES TAKEN WHEN CARING FOR A PERSON WITH AN INFECTIOUS DISEASE./PRECAUTION TO AVOID INFECTIONS.
 The person minding the sick should be clean.
 Wear clean protective clothing like gloves and masks when attending to them.
 Personal effects of the sick should be soaked in disinfected water.
 They should be washed separately.
 Feeding equipment be washed separately and disinfected.
 Wash hands frequently.
 Use tissue instead of handkerchief.

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  Any blood/body fluid-stained items be handled cautiously, preferably when in gloves.
 Ensure the patient is clean always.
 The room should be well lit and ventilated.
 Children and pets should not be allowed in the room where the patient sleeps.
WAYS OF EVALUATING LESSONS ON HOME BASED CARE.
 Asking oral questions.
 Assessing practical lesson.
 Giving written work/test.
 Giving assignment.

2.4 SAFETY AND FIRST AID FOR COMMON ACCIDENT

First aid.
DEFINITION.

 Is the assistance rendered during emergency.

 The immediate/initial help/attention given to the injured.

REASONS FOR FIRST AID.

 Save life.
 Relieve pain.
 Promote recovery.
 Seek medical attention.

FIRST AID KIT.

 A container where a collection of selected items are stored for use in giving first aid.

CONTENTS OF A FIRST AID KIT.

 Cotton wool/adhesive dressings.

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 -Clean wound.
-Hold medicine in position.
-Absorb discharge.
 Bandages.
-Dress wounds.
-Restrict movement.
-Hold dressings in position.
-Control bleeding.
-Used as slings when not available.
 Disposable gloves.
-For protection when handling open wounds.
 Scissors.
-Cutting bandages.
-Shaving injured areas.
 Antiseptic/surgical spirit.
-Prevent infection.
 Surgical blades.
-Cutting bandages.
-Shaving injured areas.
-Trimming torn areas.
 Ointment/petroleum jerry.
-For massaging in case of swelling.
-To relieve pain.
 Forceps.
-Holding dressings.
-Holding the torn parts for cutting.
PLACES FOR THE FIRST AID KIT.

 Every home.
 Educational institutions/schools.
 Offices.
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  Public transport vehicles.
 Private vehicles.
 Factories.
 Garages.
 Personal cars.

PLACES OF THE KIT IN AN INSTITUTION.

 P.e office.
 Kitchen.
 Principal’s office.
 Staffroom.
 Social hall.
 Canteen.
 School bus.
 Dispensary.
COMMON ACCIDENTS .

 These are injuries that are not expected.

CAUSES.
 Walking/working in a hurry.
 Untidiness/peelings on the floor.
 Loose rags/carpets.
 Carelessness.
 Faulty equipment.
 Fatigue/exhaustion.
 Insufficient light.
 Poor methods of refuse disposal.

METHODS OF DISPOSING REFUSE.

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 Recycling.
 Burning.
 Burying.
 Use of a composite pit.
 Feeding animals.

PREVENTIVE MEASURES ON SAFETY AT HOME AND SCHOOL.

 Repair broken furniture.
 Ensure proper sanitation.
 Improve security.
 Maintain neatness.
 Provide close supervision.
 Provide safe grounds.
 Clear bushes.
 Play safe/avoid stone throwing.
TYPES OF COMMON ACCIDENTS.
 Burns and scalds.
 Cuts and bruises.
 Snake bites.
 Drowning.
 Insect bites and stings.
 Choking.
 Fainting.
 Nose bleeding.
 Suffocation.
 Poisoning.
BURNS AND SCALDS.
 Burns are caused by heat.

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 Scalds are caused by wet/moist heat like steam.
CAUSES OF BURNS /SCALDS AT HOME.
 Open fires.
 Hot objects.
 Chemicals.
 Electric currents.

PREVENTION.
 Remove lids from steaming foods carefully.
 Place handles of containers with hot dishes away from passage.
 Keep cookers away from hanging curtains.
 Keep fire/matches away from children.
SYMPTOMS.
 Pain.
 Swelling.
 Formation of blisters.
 Change of skin color.
 Wound/burnt area.
TREATMENT.
 Dip injured part in cold water to prevent formation of blisters.
 Apply ointment to minor burns.
 Don’t break blisters if any.
 In case of severe burns cover person with loose dressings.
 Give painkillers.
 Discourage from touching to prevent contamination.
 If conscious give cold water to drink at frequent intervals.
 Reassure.
 Transport to hospital.
CUTS AND BRUISES.

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 Cuts are as a result of open wounds.
 They are caused by sharp/blunt objects like; knives, sticks, bottles, razor blades etc.
 Bruises are swellings caused by bleeding inside the skin/muscle.
 They are caused by being hit with blunt objects which don’t cut through or wearing non-fitting shoes.
SYMPTOMS.
 Wound.
 Pain.
 Swelling.
PREVENTION.
 Proper storage of objects.
 Handling by the handles.
 Don’t greasy/oil handles to avoid slipping easily.
 Don’t soak knives with other utensils.
 Dispose broken utensils immediately.
TREATMENT.
 Clean using cotton wool and antiseptic/salt solution to prevent infection.
 Dress after drying.
 If wound is big, add more dressings and bandage.
 If serious, reassure then transport.
 If bruises, cool the affected part with cold water/cloth soaked in cold water.
 Raise the bruised area slightly to reduce the amount of blood flowing into it, to reduce the swelling.
 After 24 hours, alternate cold and hot water massage. Hot water massage for 3 minutes then cold water massage for 1 minute. Repeat 4 times a
day.

SNAKE BITES.
 Some snakes are poisonous and some not.
 The bite is poisonous if in less than two hours the person is;/symptoms of snake poison;
-Coughing blood.
-Swelling around the bite.
-Having difficulty in breathing.
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 -Not able to see.
WAYS OF AVOIDING SPREAD OF POISON AFTER A SNAKE BITE.
 Wiping the injured part.
 Tying above the bite.
 Making cuts around the bite and squeezing out as much blood as possible.
 Making casualty lie down with the injured part lower most.
 Reassure/calm down the casualty.
 Avoid unnecessary movements.
 Take the casualty to hospital.
PREVENTION OF SNAKE BITES.
 Clear bushes around the home.
 Keep off known habitats of snakes.
 If you see one don’t disturb unless you are sure of killing it.
TREATMENT.
 Tie above wound to slow down movement of poison.
 Wash with antiseptic to remove poison on the skin.
 Using a clean razor blade/tip of a sharp knife, cut the injured part about 4 times working parallel to the length of the limb.
 Gently press the sides of the injured part to facilitate bleeding to extract poison.
 If the kit has a black stone tie it firmly to that place.
 Reassure.
 Seek medical assistance.

DROWNING.
 Is the act of sinking in water.
CAUSES.
 Inadequate skills.
 Being under the influence of alcohol.
 Lack of exercise.
 Sliding into the water.

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 Sickness.
PRECAUTION.
 Cover all water stored in buckets/containers.
 Drain pools around the house.
 Keep bathrooms locked.
 Ensure water taps are turned off.
 Ensure manholes near the house are covered/sealed.
 Never leave children unattended.
INSECT BITES AND STINGS.
 They bite /sting for protection.
SIGNS AND SYMPTOMS.
 Swelling.
 Pain.
 Change of skin color.
 Itching.
 Vomiting.
 Diarrhea.
 Death.

PREVENTION.
 Check if the sting remained in the skin and remove it.
 Wash with water and soap/mild detergent.
 Apply a paste made from baking soda and water/vinegar/diluted ammonia.
 Cold compress to reduce the pain/give pain killer.
 Apply petroleum jelly/any suitable lotion to stop itching.
 Seek medical attention if the pain persists
TREATMENT.
 Remove the stings.

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 Wash the area with water, soap and antiseptic.
 Apply ointment to reduce itching.
 Seek medical advice.
INSECTS WHOSE STINGS ARE STINGS.
 Bees.
 Spiders.
 Wasps.
 Scorpions.
CHOKING
 Is the obstruction of the air passage/airways/wind pipe by an object that is accidentally swallowed.
SIGNS AND SYMPTOMS.
 Pain.
 Breathless.
 Weak.
 Unable to talk.
 Tears from the eyes.
PREVENTION.
 Give large play objects to children which can’t be swallowed.
 Take small amounts of food at a time.
 Avoid talking when food is in the mouth.
 Ensure removal of bones from fish, meat for children.
 Keep small polythene papers/buttons away from children.
TREATMENT.
 In case of a child hold him/her facing down and snack between the shoulders so that the food/object can be ejected out.
 If adult, let him lean forward and backwards. Use hands to slap between shoulders. The object will be pushed out.
 You may use clean fingers to get the object out.
 Give water/milk to push the object down.
FAINTING.
 Insufficient supply of blood to the brain.

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 A brief loss of consciousness that is caused by a temporary reduction of blood flow to the brain.
CAUSES.
 Excessive bleeding.
 Standing in the sun for too long.
 Lack of sufficient air.
 Receiving bad news.
 Frightening site.
 Hanger.
SIGNS AND SYMPTOMS.
 Weak/restlessness.
 Unable to walk.
 Loss of consciousness.
 Cold skin.
 Breathlessness.
 Sweating.
PREVENTION.
 Avoid standing in the sun for long.
 Avoid overcrowded places.
 Breaking sad news in an intelligent manner.
 Visiting hospital if you lose a lot of blood at home.
TREATMENT.
 Let casualty lie down comfortably, legs raised to enable blood move to the head.
 Check breathing, if need be, give artificial resuscitation.
 Loosen tight clothing around neck and waist.
 Reassure.
 Seek medical attention.

NOSE BLEEDING.
 Oozing of blood through the nose.

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 CAUSES.
 Blow on the nose.
 Nose injury.
 Cold.
 Allergy.
 Abnormality of the nose cavity.
 Bleeding disorders.
 High/low temperatures.
 altitude
TREATMENT.
 Casualty sit facing down.
 Pinch the nose for 5-10 minutes.
 Place a cold damp piece of cloth on the fore head and one at the back.
 Stop pinching the nose to release pressure on it. Repeat pressing in the same position.
 Discourage blowing nose.
 If it continues, seek medical advice.
SUFFOCATION.
 Is when one is unable to breathe.
CAUSES.
 Blockage of air passages.
 Inhaling poisonous fumes that interfere with breathing like carbon dioxide from charcoal, leaking gas and petrol fumes.
 Inability to take oxygen and circulate it to vital organs.
Causes of suffocation in young children.
 Breathing in poisonous gas.
 Polythene bags put over heads.
 Breathing in carbon dioxide.
 Blockage of air passages.
SIGNS AND SYMPTOMS.

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 Weak/dizzy.
 Inability to walk.
 Restlessness.
PREVENTION.
 Turn off cooking gas after use.
 Plastic bags should be disposed appropriately.
 Have good ventilations in the rooms.
 Discourage children from placing obstacles in the nose.
 Work in an area with proper circulation of air.

TREATMENT.
 Remove casualty to place of fresh air.
 Remove the blockage.
 Reassure.
 Seek medical advice.
POISONING
 Is taking of substances that cause disturbances to the body.
CAUSES.
 Contaminated foods/drinks by chemicals/micro-organisms.
 Poisons (insecticides, kerosene, house hold cleaning agents)
 Over doze of drugs.
 Eating/touching wild plants like datura stramonium.
 Using grains that have aflatoxin .
Causes of food poisoning.
 Eating poorly handled food.
 Eating contaminated food/harmful micro-organisms/germs/bacteria.
 Eating naturally poisonous foods.
 Eating overcooked food.
 Eating food contaminated by equipment.

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  Eating expired food.
 Poor storage of food.
 Food getting in contact with harmful chemicals.
SIGNS AND SYMPTOMS.
 Vomiting.
 Headache.
 Unconsciousness.
 Drowsiness.
 Dizziness.
 Burning pain on the skin.
 Pain on the abdomen/throat/stomach.
 Breathlessness.
PREVENTION.
 Eating fresh foods.
 Proper storage of foods.
 Use food before expiry dates.
 Take social drinks that are properly prepared.
 Store chemicals away from food.
 Take proper dose of medicine and ensure all under you do same.
 Dispose all medicine/drugs as well as containers as soon as possible.
TREATMENT.
 Check around for remains/ask those present.
 Let him lie on the back.
 Place one hand under his chin and on forehand and slightly tilt the head.
 Ensure nothing in the mouth that can block air passage.
 Give water, some poisons can be diluted.
 Don’t induce vomiting when not sure of nature of poison.
 Reassure.
 Seek medical advice.
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 PRECAUTION ON HOW TO DEAL WITH POISONUS SUBSTANCES IN THE HOME.
 Avoid putting poisonous substances in food containers.
 Use and store as per the manufacturer’s instructions.
 Containers should be well labeled.
 Should be locked away from children.
 Empty containers should be buried/burnt/proper disposal.
 Wear protective clothes.
 Wash hands after handling them.

INTEGRATION OF VALUES IN A FIRST AID LESSON.

LOVE

 Quality of deep admiration/strong feeling of affection to others. When learners have a loving environment at
home and school, they too are able to love themselves and others. This helps them to become team players.

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 Portrays a Forgives
caringattitude
wronged
1. Love is a mutual
expression of respect, Displays
Pain on others trust, honesty, integrity trustworthiness
Puts the interest of
attachment.
others before own
interest others
Keeps promises

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PEACE

 Friendly/freedom from disturbance. A state of tranquility and harmony with one’s self and with others.
Peaceful people have high levels of self-awareness and self-esteem which enable them to remain calm despite
the surrounding circumstances, even when not favorable. One is able to uphold healthy relationships and
collaborations with others. It enables individuals remain calm always regardless of the circumstances around
them.
INTEGRATION.
 Follows laid down procedures when carrying out activities.
 Resolves differences amicably.
 Has respect for diversity.
 Avoids/resolves conflicts.
 Avoids hurting others.
 Respects self and others.
 Displays tolerance.
UNITY

 Joined as one/oneness.
 Ability to work/live together harmoniously with others towards a common goal regardless of their different
backgrounds and abilities.
 Unity enables people to live together with others in harmony without focusing on social, religion, racial,
cultural, economic and political differences.
 As learners share in team work, they purpose to support each other.
INTEGRATION.
 Takes turns in activities and conversation.
 Collaborates with others.
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  Appreciates efforts of others.
 Strives to achieve common goals.
 Respects other people’s opinions.
 Shares available resources amicably.

RESPONSIBILITY

 Ability to act independently and take decisions without authorization.

 It is the obligation of the school community to mold and nurture responsible learners.
 This will enable them to fruitfully engage in the assigned roles and duties in the school, home and community.
 Is the state of being answerable, or accountable for something within ones’ power, control/management.
Integration.
 Keeps promises and honors commitments.
 Offers leadership and guidance to others.
 Does not blame others.
 Accepts consequences.
 Proactively solves problems.
 Is dependable.
 Observes safety precautions.
 Engages in assigned roles and duties.
 Cares for own and others property.

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PATRIOTISM.

 Refers to loyalty, love and devotion to one’s

country/nation.
 Patriotic citizens are always ready to defend their
country, obey its laws and respect their fellow citizens.
 A patriotic individual is proud of their country, readily
and competently performs their duties as a citizen.
Integration.
 Aware of own responsibilities in the society.
 Is conscious of his/her social and moral duties.
 Is aware of own culture.
 Exhibits honesty.
 Respects fellow citizens.
 Serves the community.
 Loves own country.
 Obeys laws and regulations.
 Is ready to defend the country.

RESPECT

 Obeying and submission.

 Is the ability to have positive regards towards self and
others without prejudice.
 It can be fairly nurtured through the values of human
dignity, humility, patience and etiquette.
 In the class room situation, respect will help the learner
to understand that each member counts and they are
worth their presence in that class irrespective of their
diverse needs and varied personalities.
Integration.

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  Accommodates diverse opinions.
 Is open- minded.
 Values human dignity.
 Understands and appreciates others.
 Displays humility.
 Is patient.

INTEGRITY

 Being honest, fair in making judgements, truthful having

control over something/someone.
 Ability to know, defend and do what is right always. It
entails doing the right thing even when you have the
opportunity to do the wrong thing.
 This value is exhibited through commitment, courage,
honesty, and ethical conduct.
 Integrity can be well nurtured in school by example when
the school leaders uphold integrity in their duties and
obligations. Discipline, fairness, transparency,
consistency and reliability help to entrench integrity in
the community.
Integration.
 Has self- discipline.
 Takes action on identified corrupt deals.
 Applies laid down procedures when doing things.
 Avoids breaches of confidentiality and security.
 Displays transparency, fairness and accountability.
 Avoids conflict of interest.
 Utilizes resources sparingly.
 Is committed to duty.
 Displays honesty.

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 Social justice.

 Refers to fair treatment of each other and promotion of

equity.
 It is about creating a society that is based on the
principles of respect for human dignity, equity, solidarity
and elimination of inequalities.

Integration.

 Is democratic.
 Advocates for harmonious relationships in the society.
 Accords equal opportunities in sharing.
 Fosters fairness and justice among peers and other
members of the community.
 Shares resources equitably.
 Accords privileges without favor.

2.5 DRUG AND SUBSTANCE ABUSE.

Meaning of terms and differences between terms;
 Medicine and drugs. medicine is a chemical/compound used to cure,
halt/prevent a disease like painkillers. Drugs are chemical compounds that
can change how the body and mind works /substances that change a
person’s mental/physical state like alcohol.
 Drugs and substances. Substances are materials with particular
intoxicating drink/drug. Like cigarettes, alcohol.
Drugs use, abuse and misuse.
 Drug use- taken as required/prescribed like 2X3 daily and is followed.
 Drug abuse-using a substance/drug in a way that is not
intended/recommended/more than prescribed. 2x3 but taken 3x2 or 2x5.
 Drug misuse-use of a substance/drug for a purpose not consistent with
legal/medical guidelines. Has negative impact on health. Taking very many
tablets to remove a pregnancy.
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Classification of medicine and forms of drugs and substances used in the home.
Types( curative, preventive, painkillers, stimulants, depressants)
Curative- are medicine/therapy that cures diseases/relieves pain. Are actions and
treatments correcting a harmful/troublesome situation. Examples; antibiotics for
bacterial infections, chemotherapy/radiation for cancer, cast for fractures, dialysis
for kidney failure, surgery for appendicitis, dietary programs for certain
conditions.
Preventive- are used to help avoid diseases and maintain good health. Examples
include; immunization programmes for babies, yellow fever, covid 19, tetanus
etc.
Painkillers- are also called analgesic. They relief off pain. Examples; paracetamol,
aspirin, ibuprofen.
Stimulants-are drugs that result in increased activity in the body. They speed up
messages travelling between the brain and body. They may make people feel
more awake, alert, confident/energetic. There are legal like alcohol, tea, coffee
and illegal stimulants like cocaine, nicotine
Depressants-are drugs that inhibit the function of the central nervous
system(CNS) and are among the most widely used drugs in the world. An agent
that reduces a bodily functional activity/an instinctive desire. They reduce arousal
and stimulation. They affect neurons in the CNS, which leads to drowsiness,
relaxation, sleep, anesthesia, coma and even death.
Forms(tablets, pills, capsules, syrups/drink, ointment creams, inhalers or
aerosol, eye/ear/nose drops,liquid injection, powder or solid crystal, natural or
herbal)
Drugs and substances- alcohol, tobacco marijuana/cannabis, heroine, cocaine,
miraa, sniffing glue)
Usefulness of the information on the information provided on the
medicine/drug boxes.
 Make informed decisions about whether the medicine is right for one.

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  Provides a summary of benefits and side effects.
 Is used to identify the type.
 Shows dosage.
 Shows expiry dates.
Signs and symptoms of drug abuse.
 Stealing of money.
 Addiction.
 Syringes around.
 Drug containers around where the victim stays.
 Scars on the skin.
 Aggression behavior.
 Disagreements with others.
Effects of use and misuse of drugs and medicine.
Effects of use of drugs.
 Reduction of diseases.
 Efficient body functioning.
 Boosted immune system.

Effects of Misuse of drugs.

 Indiscipline.
 Loss of memory.
 Addiction.
 Obesity.
 Nervousness.
 Poor performance.
 Weakens body.
 Hearing related ailments.
Dangers and protection of second hand smocking.

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  Second hand smoke is the combination of smoke from the burning end of a
cigarette and the smoke breathed out by smokers. It contains more than
7000 chemicals. Most of them are toxic and about 70 can cause cancer.
 First hand smoke refers to the smoke inhaled by a smoker while second
hand refers to the exhaled smoke and other substances emanating from
the burning cigarette that can be inhaled by others. Third hand is the
second hand smoke that gets left on the surfaces of objects, ages over time
and becomes.
Dangers
 Severe asthma attacks.
 Respiratory infections.
 Ear infections.

Measures of controlling misuse of medicine.

How medicine can be misused.
 Taking incorrect dose.
 Taking at wrong time.
 Forgetting to take a dose.
 Stopping the use too soon.
 Taking one that was not prescribed for you.
Measures of controlling.
 Not stopping/changing a dosing regimen without discussing with the
doctor.
 Never use another person’s prescription.
 Never give others prescriptions to others.
 Storing prescription stimulants, sedatives and opidiods safely.
Assignments
 Collect empty medicine boxes and read the information provided on the
box. Discuss the usefulness of the information.
 Design messages on love, patriotism, integrity, respect and responsibility.
2.6 MARTERNAL CHILD HEALTH CARE.

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  This is the care that should be given to the mother after conception. After fertilization,
the mother becomes expectant/pregnant. Preparation for parenthood physically,
psychologically, socially, economically and emotionally starts.

PREPARATION FOR PARENTHOOD.

Physical-

 Refers to getting ready all the items like clothing, bathing equipment, cot for the baby,
balanced diet, antenatal care and exercising.

Psychological.

 Preparation on becoming parents and responsible.

Socially.

 They should interact with other parents and make contact with medical personnel to
learn about parenthood. Cooperation, hospitality, appreciation, communication and
love for others should be practiced.

Economic.

 Should be prepared for the financial implications on food, clothing and shelter.

Emotional.

 Should have self-acceptance, support from others around her and good mental health
free from stress.

Ways of achieving safe parenthood.

 Proper nutrition.
 Psychological preparation.
 Visitation of both parents to a VCT.
 Social preparation.
 Economic preparation.
 Expectant mothers being of right age.

Disadvantages of getting pregnant when too young.

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  Bones not well developed for safe delivery.
 Mother not emotionally mature to cope with pregnancy and child up bringing.
 Muscles not fully developed.
 Hormones not fully developed.
 Interferes with education.
 Bring conflicts in many families.
 May lead to contracting sexually transmitted diseases.

Disadvantages of giving birth when above 30 years of age.

 Bones are fused/fixed and can’t expand properly.

 Muscles are tight and lack elasticity.
 Uterus is tough and does not contract normally and tears easily. This leads to excess
bleeding which may result into anemia.
 Leads to caesarian deliveries.

Importance of VCT in HIV and AIDS.

 HIV can be transmitted from mother to baby. Testing is vital for an expectant mother.

Reasons for knowing the HIV status during pregnancy.

 To continue living healthy if negative.

 To know how to take care of self/ to remove fear/ seek guidance and counseling.
 To know the correct diet if positive.
 To seek timely medical attention/ care if positive.
 To plan for future/ decide on marriage if not married.
 To decide if to breast feed or not.

Pregnancy.

 Period which a mother to be is expectant of a baby.

Signs of pregnancy.

 Cessation of monthly periods.

 Breasts become tender and enlarge in preparation for milk production.
 Enlarged abdomen and weight increase.

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  Frequent urination because of enlarged uterus.
 Pigmentation/ skin around nipples becoming dark and a dark line running from the
naval downwards.
 Craving and aversions for certain foods.
 Unusual fatigue and desire to sleep for longer hours.
 Movement of the fetus starts at 3-4 months.
 Occurrence of varicose veins.

Danger signs of pregnancy.

 Morning sickness. Caused by hormonal changes. Avoid fatty foods, eat small amounts of
food and roasting foods to avoid vomiting which may cause malnutrition.
 Vaginal bleeding, a sign of threatened miscarriage. Visit a doctor immediately.
 Anemia. Mother feels; dizzy, tired and weak. Gums become pale. Finger nails turn white.
Causes of anemia.
-Lack of iron.
- Diseases like malaria.
-Inherited condition.
- Poor absorption of nutrients.
-Infestation of worms.
-Poor body metabolism/losing a lot of blood due to injury/bleeding.
Dangers of anemia.
-Difficulty in carrying the pregnancy through the period.
-Difficulty in giving birth which may cause death.
-Poor quality breast feeding/lack of iron in the milk.
-The new born may suffer from anemia and has little chances of surviving.
 Persistent/severe headache.
 Overweight/obese. Is caused by accumulation of fat in the body due to excess intake of
starchy foods and fats. It results in high blood pressure, feet swelling. Reduce the
amount of fat and starch intake and exercise walking.
 Vericose- veins. Back veins fail to act properly. Caused by retention of blood in the veins,
standing for long in early months of pregnancy.
 Stretch marks.rapid expansion of the body which separates the outer layers of skin from
the inner layers.

NEEDS OF AN EXPECTANT MOTHER.

 Rest and sleep for relaxation.

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  Physical needs/clothing and shoes. They are for comfort, free movement and
confidence.
 Proper diet. For proper growth of child, energy for mother and proper child
development.
 Emotional /social support. Relaxation and interaction.
 Physical exercise. To tone muscles in preparation for delivery, enhance blood circulation
and help digestive system to work well.

Dangers of drinking and smocking during pregnancy.

 Miscarriage.
 Mental retardation.
 Some parts may not develop.
 Low birth rate.

ANTENATAL CARE/PRENATAL CARE.

 Ante/pre means before and natal means birth. Therefore it means period after
conception but before birth of baby.
 It also means care given to the fetus and mother before birth.
 This is provided at the maternal child welfare clinics and at home.
 It is vital to attend clinic once a month for the first six months, twice a month in the
seventh and eight months and weekly in the last month.
 Activities/services offered at the antenatal clinic.
 Family health history and patterns of birth/deaths are established as a prediction of any
precautions.
 Health education regarding hygiene, diet and prevention of infections is taught.
 Fetal heart beat is checked whether the baby is alive.
 Position of the baby is checked.
 Weight of mother is checked.
 Vaginal examination is done.
 The following tests are done;
 Urine test. Tested for protein and sugar and infections. Availability of proteins indicates
kidney infection/ blood pressure in late months. Sugar indicates diabetes.
 Blood test. Hb test to ascertain blood level, blood group, rhesus factor. Etc.

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  Blood pressure and pulse rate. Normal is 90/60-130/85. If high rest is given and if low
then exercise is advised.

Health facilities where maternal child health clinics are available.

 Dispensaries.
 Private hospitals.
 Public hospitals.
 Health centres.
 Mobile clinics.
 Private clinics.
 Nursing homes.

POST NATAL CARE.

 This is the care given to the baby and mother after birth. Is done both at home and
clinics.

Importance .

Services/activities offered at post natal clinic.

 Blood pressure is checked.

 Breasts are examined to ensure the mother will be able to breast feed.
 Establish if pregnancy related complications have disappeared.
 Discuss with mother on family planning.
 Advice mother on nutrition, cleanliness and child care.
 Advice on mother’s questions.
 Check uterus.
 Advice on her health status.
 Provide guidance and counseling.
 The baby’s general health is checked and treatment is given if necessary.
 Growth rate is monitored and recorded.
 The baby is immunized against some childhood diseases as follows.

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CONFINEMENT.

 Can be done at home/hospital.

Home confinement.
 This is done at home by traditional birth attendants/ TBA s. these are members of a
community who are trained to assist women during pregnancy and labour.

Safety measures to be observed by TBAs.

 Use disposable gloves.

 Sterilize scalpels, knives and razor blades before use.
 Use disinfectants.
 Cover any wounds before attending to any patient.
 Have enough scalpels/razor blades in case they conduct births for two or more women
at close intervals.
Reasons for home confinement/why mothers give birth at home.
 Fear of baby’s security.
 Lack of money/hospitals being expensive.
 Can negotiate for service rendered.
 Ignorance of dangers of delivery at home.
 Prefer home environment/dislike hospital.
 Distance/emergency deliveries/medical facilities being far.
 Congestion in hospitals.
 Taboos/ beliefs.
Advantages of home confinement.
 Cheaper than hospital.
 The mother to be has her husband and family.
 Family and friends around her care for her.
 Mother does not travel far when in labor.
Disadvantages of home confinement.
 Baby is not born in clean and sterilized conditions.
 Complications cannot be detected and corrected.
 Does not give mother time to rest physically.
 Does not allow mother to relax/mentally.
 Does not allow mother to interact with other mothers.
 Immunization can’t be started immediately.
 Any abnormalities can’t be detected early and corrective measures can’t be taken.
Hospital confinement.

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  This is done in hospital.
Advantages of hospital confinement.
 Baby is born in clean and sterilized conditions.
 Complications detected and corrected.
 Mother has time to rest physically.
 Mother has time to rest mentally.
 Immunization starts immediately.
 Abnormalities detected and correction starts immediately.

Fgm and delivery.

 This is the female, genital, mutilation. It is the partial/total removal of the genitals.

Types.

 Partial.
 Total.

Effects.

 Prolonged and obstructed labor and fetal distress.

 Complications which may lead to the death of mother and child.
 Multiple vaginal tears.
 Complications may force the mother to undergo a caesarian section which is more
costly than normal delivery.
 Difficulty in child birth leading to heavy bleeding which may lead to longer confinement.
 Tearing of the urethra.
 Fistula may develop.

GENERAL PREPARATION FOR BABY’S ARRIVAL.

Psychological preparation.

Physical preparation.

Layette.

 This refers to clothing.

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  Vests, cardigans, blankets, napkins, bibs, unisex clothes, shawls, towels, nappy liners,
safety pins, water proof panties.

Qualities of clothes for the baby.

 Attractive colors to give child bright look.

 Soft to prevent skin damage.
 Light weight for comfort.
 Large enough for growth.
 Non-shrink.
 Easy to put on and remove.
 Fasteners safe and durable.
 Fast colors.
 Cool and warm.
 Absorbent to absorb sweat.
 Nonflammable.

Toilet accessories.

 Bootees.

Sleeping facilities.

 Mattress, blankets, nets, baby co, sheets.

Reasons for having baby sleep on its abdomen.
 Comfortable position.
 Recovery position.
 Position helps in containing already eaten food.

Feeding equipment.

 Cups, spoons, bowls, feeding bottles, sterilizing containers, cleaning brushes.

Points to observe when sterizing the feeding bottles and tents.
 Container used should be clean.
 Water used must be clean.
 It must boil while the two are inside.
 Cover the container as it boils.
Reasons for proper handling of feeding equipment
 For good health.
 For hygienic purposes.

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2.7 CHILD CARE.
Factors influencing health in children.
 Environmental factors.
 Hereditary.
 Physical characteristics.
 Gender.
 Exercise and health.
 Hormones.
 Nutrition.
 Familial influence
 Geographical influences
Key developmental milestones for children(signs and symptoms)
 Are behaviors /physical skills seen in children as they grow and develop.
 Milestones are categorized into five major areas.
 Physical growth.
 Cognitive development.
 Emotional and social development/social emotional development-knowing
familiar faces, being shy with strangers, likes others, being possessive etc.
 Language development.
 Sensory and motor development
Effects of developmental delays on socio-emotional development on children.
 Delays can be; cognitive, motor, social-emotional,behavioral, speech etc.
 Social emotional delays are conditions in which children have not reached
expected interactive and perceptive milestones for their chronological age.
 May be caused by; traumatic disruptions, brain injuries.
Effects.
 Can have impacts on children to learn, communicate and interact with
others.
 May have trouble understanding social cues, initiating communication with
others, carrying on two way conversations.

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  Inability to form meaningful relationships.
 It influences a child’s self-confidence, empathy, a sense of value to those
around them.
Needs of a child for proper growth and development.
 Basic needs-food, clothing and shelther.
 Proper health care and medication.
 Exercise.
 Spiritual growth.
 Good company.
 Appropriate environment.
 Mental needs-concentration/exploration /play etc.
 Moral needs-knowledge of right and wrong.
Importance of healthcare for a child.
 For good health.
 For good development and growth.
 For proper reasoning.
Common childhood ailments.

Diarrhoea.

 This is the frequent passage of loose watery stool.

 Is caused by infection which may be due to micro-organisms that get into the child’s
body though food/drinking water.
 Water and salt are lost from the body which may cause dehydration hence may lead to
death.

Sign and symptoms.

 Malaise/ general weakness.

 Shortness of breath.
 Sunken eyes.
 Dehydration.

Vomiting.

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  This is the expulsion of stomach contents through the mouth.
 It is a sign of underlying disease.
 Causes the child to lose more water than in diarrhea and at a faster rate.
 Give fluids at short intervals.

Signs and symptoms.

 Same as diarrhea.

Whooping cough.

 Is a viral infection which starts as an ordinary cough.

 Is infectious and can spread from one child to another.
 Consists of a series of coughs in rapid succession.
 The attacks are more frequent at night and vomiting may occur after.
 Lasts 4 /more weeks.

Signs and symptoms.

 Dry cough.
 After 10 days the cough worsens.
 Child appears to chock and ends with deep breathing.

Management.

 Give tetracycline and ampciline.

 Provide balanced diet with a lot of soup.
 Keep warm to prevent pneumonia.
 Take child to hospital.
 Give a lot of fluids and advice to rest.

Fever.

 It comes with mild/serious disease.

Signs and symptoms.

 High/low body temperatures.

 Headache.

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  Vomiting.
 Diarrhea.

Ways to lower high fever.

 Child should be given a warm bath/sponge his body with a wet cloth dumped in warm
water.
 Give fluids time to time.
 Give fever reliever.
 Remove clothing.
 If persists take to hospital.

Colds.

 This is an infection through contact with a sick person when the virus is released by a
sick person through coughing, sneezing/ unprotected sputum.

Measles.

 Is spread by droplets sprayed from child to child during, sneezing, coughing/talking.

Signs and symptoms.

 Rashes in the skin after 6 days.

 Severe cold accompanied by bronchitis.
 Mouth turns reddish and develops spots.
 Temperature rises.
 Eyes turn reddish and watery.

Stages/course of measles.

 Infected after talking/sneezing.

 Incubation period is 7-14 days.
 Illness begins as severe cold accompanied by bronchitis.
 Fever increases and rashes develop.

Management.

 Visit doctor.
 Have bed rest.
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  Take medicine as advised so as not to develop other infections like pneumonia.

Interpretation of child immunization schedule.

 The baby is immunized against some childhood diseases as follows;

 BCG vaccine at birth. For tuberculosis one dose and intra dermal on the left arm and the
scar is always checked.
 DPT. A triple vaccine for diphtheria/pertussis/tetanus/hepatitis B/haemophilus
influenza. Intra muscular on outer thigh, 1st dose at 6 weeks, 2nd at 10, 3rd at 14.
 Oral polio vaccine/ OPV/ poliomyelitis/ DPT. At birth/within two weeks, at 6 weeks, 10
weeks and 14 weeks.
 Measles vaccine at 9 months on the right upper arm.
 Yellow fever vaccine at 9 months. Intra muscular left upper deltoid.
 TAB. Typhoid injection after 2yrs one dose.
 Hepatitis B before one year.

Importance of immunization.

 Reduces chances of being affected.

 Enables babies grow faster.
 It is a preventive measure for babies to grow without becoming sick.

Importance of child’s growth card.

 Helps to monitor the growth pattern.

 Makes it easy for parents and health workers to visualize growth/ lack of it for corrective
measures.
 Provides necessary information required in various areas like date of birth,
immunization received and when received.

Disadvantages of passive immunization.

 Low immunity/ body does not gain capacity to produce anti bodies.
 The injected anti bodies are foreign protein to the child and serve as antigens making
the body to produce anti bodies against them.

The body does not produce anti bodies and antigens hence the available few reduce after some
time.

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3 HOME MANAGEMENT.
3.3 CLEANING THE HOME.

They include; brooms and brushes, mops and dusters, dustpans, buckets, basins, detergents
and labor saving equipment.
BROOMS AND BRUSHES.

 Brooms used for sweeping dirt.

 Brushes are used for scrubbing surfaces to remove dirt.

SCRUBBING BRUSHES.

 They have strong bristles to remove dirt from surfaces.

 Toilet /lavatory brushes have strong/tough bristles fixed round the wooden/plastic
handle for effective cleaning.
 Cobweb brushes have soft bristles, used to remove cobwebs and dust from the
walls.
 Bottle brushes are useful in cleaning bottles of various sizes and shapes.

MATERIALS FOR MAKING BROOMS AND BRUSHES.

 Brooms are made of; wood, plastic/metal.

 The heads are fitted with bristles of fibres.
 Fibres may be made of animal hair, vegetable fibres/synthetic.
ANIMAL HAIR.
 Horse hair-very fine and strong.
-Good quality sweeping brooms and brushes.
 Bristles -hair from pig family.
-Ideal for sweeping brooms and brushes.
 Goat hair -soft.
-Ideal to sweep delicate surfaces.
VEGETABLE FIBRES/PLANT.
 They produce stiff brooms and brushes.
 Bass –obtained from phloem of plants as flax and hemp.
-Stiff and used to make yard brooms.
 Sisal –obtained from sisal plants.
-Used for sweeping floors.
 Bassive -from palm trees.
-Finer than bass and used in place of bass when not available.

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 SYNTHETIC.
 Are manmade fibres like nylon.
 Fibres are strong.
ADVANTAGES OF USING SYNTHETIC FIBRES MAKING A SWEEPING BROOM.
 Are strong.
 Are resilient.
 Don’t absorb odors.
 Don’t absorb moisture.
 Are easy to clean.
 Dry quickly.

FACTORS FOR CHOICE OF BROOMS AND BRUSHES.

 Workmanship. Bristles should be close and firmly fixed onto the head.
 Smooth handle.
 Light weight.
 Wooden parts should be well finished.
 Buy for the right purpose.
 Durable.
 Select suitable material.
 Right length handle.

CARE FOR BROOMS AND BRUSHES.

 Remove any dust/fluff on bristles.

 Wash bristles in warm soapy water.
 Rinse in salty water to disinfect and dry.
 Those in frequent use should be placed sideways to drain off water well.
 Toilet brushes should be cleaned using disinfectant and placed in a special container.
 Store by hanging head down between two nails/ use a string.

HOW TO IMPROVISE.

 Arrange bundles of long grass.

 Trim bottom.
 Tie tightly together.

DIFFERENCES BETWEEN SWEEPING BROOM AND SCRUBBING BRUSH.

Sweeping broom Scrubbing brush.

Soft bristles Tough/hard/stiff bristles.

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Soft handle Strong handle.
Fairly fixed bristles Firmly fixed bristles.

DUST PANS.

 They are made of metal/plastic.

 Are used together with a short broom/brush.
 The dust is swept into the pan/used to collect and dispose off dirt after sweeping.

FACTORS FOR CHOICE.

 Strong and edges be open so that dirt and dust can be swept into it.
 Smooth edges to avoid accidents.
 Rust free material.
 Finished well/good workmanship.
 Durable.
 Cleanable.
 The shape should functional/usable.

CARE.

 Clean after use.

 Occasionally wash in hot soapy water.
 Avoid bangs on metallic to avoid losing shape.
 Hang on walls to store.

IMPROVISATION.

 Card board paper/flattened tin.

 Broken basins/buckets.
 Boxes.

BUCKETS, BASINS AND KARAIS.

 Are containers that hold water during the cleaning process.

 A specific bucket is needed when using a mop to allow the person to squeeze out excess
water.

Functions.

 Carrying water, bathing, washing, storing wet clothes, storing water and soaking.

FACTORS TO CONSIDER.

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  Cost.
 Quality.
 Color.
 Durability.
 Size.
 Shape.
Advantages of plastics over karais.
 They don’t rust/are rust free.
 Are light in weight.
 Cheaper to buy.
 Come in many colors.
 Easier to clean.

CARE.

 Wash after use.

 Use mild abrasives to remove stains.
 Avoid excess heat.
 Repair.
 Store in a dry place.

DUSTERS.

 Are used to remove dust from surfaces and buffing/shining a polished surface.

FACTORS FOR CHOICE/DESIRED CHARACTERISTICS.

 Made of material that is able to remove dust.

 Made of material that can hold dust.
 Non fluffy/not stick together.

CARE.

 Soak dirty dusters in warm soapy water a few hours to help loosen dirt.
 Wash using friction.
 Rinse in warm water.
 Final rinse in cold water to freshen.
 Dry in open air/hang.
 Fold neatly and store in a clean dry place.

IMPROVISATION.

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  Old pieces of cloth/towels/house hold fabrics.
 Cotton materials are the best because they are absorbent and hold dust.

MOPS.

 Are used to remove both fixed and loose dirt.

 They are made of fabrics fixed to a metal socket and attached to a handle.
 They include; floor dusting mops, furniture dusting mops, wet mops for cleaning
cemented floors and floor polishing mops for polishing and shining floors.

CARE.

 Wash.
 Rinse thoroughly.
 Wring and hang.
 Store in a cool place.
 Replace immediately to prevent being a health hazard.

CHOICE OF MOPS.

 Made of twisted cotton yarn.

 The head should be removable from the handle.
 TYPES.
 Flat.
 Wet.
 Dust.
 Sponge.

IMPROVISATION.

 Chicken feathers.
 Duck feathers.

QUALITIES OF MOPS.

 Soft.
 Appropriate height.
 Absorbent.
 Color fast.
 Durable/strong.
 Smooth handle.
 Firmly fixed to the handle.

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 EXERCISE. You intend to take your children to a mop and duster industry.
a) Suggest four arrangements you would make before the visit.
 Identify suitable place.
 State objectives of the visit.
 Seek permission from the school authority.
 Write to the host, seeking permission.
 Visit the place earlier for familiarization.
 Inform learners and parents.
 Prepare a questionnaire for learners to fill.
 Arrange for transport and meals.
 Give instructions and pre cautions.
 Inform other teachers and ask them to accompany you.
b) What guidelines would you give to the person who will be taking the learners round to
ensure content coverage.
 Tell him the learners’ ability/class/level.
 Tell him the size/number.
 Give him the objective of the visit.
 Give him what the class has already done on the topic.
 Tell him the scope.
C) Identify four ways you would use to maintain discipline during the visit.
 Effective supervision.
 Involving them actively in the lesson/assign tasks to each.
 Giving clear instructions.
 Give them questionnaires to work on.
 Effective time management.
 Proper planning/sequencing of the lesson.
 Dividing them into groups.
 Choosing a group leader.
 Involving them in report writing after the trip

DETERGENTS.

 Is a substance that assists in the removal of dirt.

HOW DETERGENTS WORK/EFFECTS OF DETERGENTS.

 Emulsifying greasy dirt on the clothes/articles.

 Reducing surface tension of water hence allowing it to spread and penetrate the fabric.
 Keeps loosened dirt in suspension so that it does not deposit again on the article.

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TYPES OF DETERGENTS.

 Soap.
 Soap less.

SOAP DETERGENTS.

 Made from a reaction between fats and oils from animal /plant and alkalis.
 Animal, mutton and beef.
 Vegetable oils, peanut, soya beans, palm and coconut.
 The alkali used are; sodium hydroxide and potassium hydroxide.

SOAP MAKING.

 Fat+ water+ pressure and heat- glycerine and fatty acid.

 The fatty acid floats on top while glycerine dissolves in the water. The two are separated
as the acid is neutralized with sodium hydroxide/potassium hydroxide to form soap.

TYPES OF SOAP.

 Toilet soap/bathing soap.

-Have a higher oil content.
-Are gentle to the skin.
-Are perfumed.
 Soap flakes.
-Made from soap which is dried and broken into small pieces.
-Lather easily.
 Liquid soap.
-In form of liquid.
-Are mild that can be used on children’s clothes.
 Bar soap.
-Good cleansing power because of high alkali.
-Readily soluble in water.
-Effective with friction method.
-Sold in blocks, bars and tablets.
-Are affordable.

 Powder.
-Are in powder form.
-Readily soluble in water.
-Sold in sachets/containers/buckets/packets.

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 -Omo, toss, gentle, sunlight, aerial, ushindi etc
 Antiseptic.
-Contain antiseptic ingredients to kill germs like, dettol, protex, asepso.
Substances added to soap during production.
 Perfume to give it fragrance/pleasant scent/smell.
 Antiseptic to give protection against germs.
 Dye to improve the appearance.
 Builders to improve the cleansing power.
Advantages of soap.
 Reduce surface tension.
 Dissolve and hold together dirt in a suspension.
 Lathers easily in soft water.
 Works effectively in soft water.
Disadvantages of soap.
 Forms scum/stains in hard water.
 Can discolor clothes.
SOAP LESS DETERGENTS.
 Are synthetic detergents made purely from chemicals.
 They are manufactured from petroleum by products such as benzene and naphthalene.
 They are treated with sulphuric acid and neutralized with an alkali to form soap less
detergents.
 They are sold in liquids, paste/powder form.

ADVANTAGES OF SOAPLESS DETERGENTS.

 Don’t discolor clothes.

 Don’t form scum with hard water.
 More effective than soap for cleaning grease dirt.
 Useful in cleaning delicate fabrics.
 Are in various forms; liquids, powder, paste, heavy duty etc.

DISADVANTAGES.

 Harsh to user/hands and some fabrics.

 Expensive than soap.

QUALITIES OF GOOD DETERGENTS.

 Good cleansing power.

 Readily soluble.

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  Lathers easily in water.
 Not harm the fabric/hands.
 Not discolor articles.
 Leave no mark on the skin.

WAYS OF AVOIDING WASTAGE OF DETERGENTS.

 Use enough/follow manufacturer’s instructions.

 Avoid using too much water.
 Plan to clean many items/surfaces using same soapy water.
 Use soft water because it doesn’t require a lot of detergent.
 Use warm water because it lathers easily.

LABOUR SAVING EQUIPMENT FOR CLEANING/APPLIANCES.

 They do work faster that would have been done by many people hence save labor.
 They are vacuum/sanction cleaners, carpet cleaners, electric floor polisher and electric
shampoo polisher.

VACUUM/SUCTION CLEANER.

 Are motor operated.

 Some have internal dust bags.
 They have attachments to do different things such as a floor brush and a polisher pad.
 Used to clean upholstered furniture and curtains.
 Used to clean and polish floors.
 Sanction is the principle cleaning action.

QUALITIES OF A VACUUM CLEANER.

 Reputable marker.
 Easy to clean.
 Easy to operate.
 Affordable.
 Available.
 Durable.
 Check on the amount of work to be done.

TYPES.

 Cylinder.
-Has a dust bag inside the cylinder.

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 -Is light and can be carried around the house.
-Suitable for cleaning stairs and rugs.
-Can use several attachments like spray carpets, shampoo, liquid floor polisher,
brushes and lamp wool pads for polishing.
 Upright.
-Is pushed along the carpet.
-Has a revolving brush in addition to sanction power.
-Has adjustable handle which enables the m/c to be used underneath some furniture.
-Has external dust bag and a flexible plastic housing which can easily be connected to
the cleaner for using other surfaces with the attachment.
 Canister.
-Dust bag is inside the canister/spherical type of cleaner.
-Suitable for large expenses of floors and carpets.
-Its sanction is quite powerful and brushes move easily over surfaces.
 Hard cleaner.
-Convenient for dusting stains and furniture.
-Are intended for full work on carpets.
 Built-in vacuum.
-Is built into a wall.
-Used in commercial buildings.
-A flexible hose is connected to special points in each room.
-When the current is switched on, the dust is drawn away through pipes to a
permanent base.
-It has a powerful sanction which is noiseless.
-The vacuum motor operates in ground floor and is enclosed in a cupboard which
also contains the dust collector.
-Pipes are run to the m/c from a point in each room and when the hose is attached
and the current is switched on, cleaning takes place as with cylinder/canister.
ADVANTAGES.

 Saves time/ works faster.

 Makes work easier/saves energy/easy to use.
 Works efficiently/ensures thorough removal of dirt.
 Prevents dust from spreading.

CARPET CLEANER/SWEEPER.

 Is manually run piece of equipment for cleaning rugs and carpets.

 It has a metal/wooden box on the wheels attached to a long handle.
 The wheels are attached to two brushes which revolve when the cleaner is pushed.

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  As the brushes revolve, they pick up surface dust threads and crumbs which are
collected in two pans on either side.
 The cleaner has a rubber guard around the box to prevent damage to furniture.
 They also have good bristle brushes which are removable for easy cleaning and strong
springs for keeping the dust, boxes shut and good handles on ball bearing.
 Ensure the sweeper is free from dust, hair and threads before use.
 Empty is immediately after use.

FACTORS FOR CHOICE.

 Should have a manual.

 Affordable.
 Have a guarantee.
 Easy to use and operate.
 Durable.
 Have a rubber guard to avoid damaging furniture.
 Buy from a reliable dealer to ensure availability of spare parts/service.

ELECTRIC FLOOR POLISHER

 Is useful when cleaning a large area of the floor.

 Has revolving brushes and can be fitted with lamps wool pads for final buffing.
 When using it polish can be sprayed/applied by hand.
 The m/c is used to spread and polish wax with the brushes and a final polish is given
with the woolen pads.

ELECTRIC SHAMPOO POLISHER.

 Used for shampooing the carpet in which case cleaning fluid is contained in a cylinder on
the handle/the shampoo may be applied by hand.

IMPROVISED CLEANING EQUIPMENT AND MATERIALS.

SCOURERS/ABRASSIVES.
Are materials used in the process of removing dirt from house hold items/cleaning.

 Charcoal –crush into powder and store in a container.

-Used to clean utensils.
 Ash - -sieve the ash and store.
-Used to clean aluminum utensils.

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  Sisal -used to apply soap, ash, charcoal and sand.
 Egg shells -crush while dry.
-Used to clean utensils.
 Maize cobs -used for scrubbing incase scrubbing brushes are not available.
 Sand -crush to make fine. Used to clean utensils.
 Rough leaves.

STORAGE OF CLEANING EQUIPMENT AND MATERIALS.

 Dusters and mops. Wash, rinse and dry then fold them and keep in
cupboard/basket/carton.
 Dustpans/buckets/karais should be stored after cleaning and drying a dry place.
 Brooms should be kept left lying in water as this makes them rot easily.
 Long handled brooms should not be left to rest on their bristles because the shape will
be spoilt. Store handles down and heads up.
 Polishes, scouring powder and pastes should be kept out of children’s reach and far
from food stores and cupboards.
 Store brushes and brooms by hanging/ placing them upright on their handles.
CLEANING DIFFERENT ROOMS IN THE HOUSE.
 This is the process of removing dirt from the surfaces of a house.
REASONS FOR CLEANING THE HOUSE.
 To reduce the amount of germs in the house/ensure healthy environment.
 Control/reduce bad odor.
 Maintain its original look.
 Improve appearance of surfaces/attractive/keep neat.
 Ensures less force is applied on the surfaces and can last longer/prolong life of surfaces.
 Psychological satisfaction/family feels comfortable and motivational to be home.
 Cut down on costs. Fixed dirt require expensive cleaning agents and will take time and
energy to remove.
CLASSIFICATION OF DIRT.
 Fixed.
 Loose.
LOOSE DIRT.
 Composed of very small light organic/inorganic particles as soil, hair, chalk, dry leaves,
ash which are carried from place to place by wind.
 They are deposited on surfaces where they settle as dust.
 They accumulate and cover surfaces making them untidy and unhygienic if not removed.

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 FIXED DIRT.
 Is formed when,
 Loose dirt comes into contact with water /grease hence making it stick into surfaces.
 Air and moisture form rust in metallic materials. Examples of fixed dirt are tarnish/rust,
stains.
FACTORS DETERMINING METHOD OF REMOVING DIRT FROM A SURFACE.
 Type of dirt.
 Extent to which it is fixed.
 Type of surface.
CLEANING DIFFERENT ROOMS IN THE HOUSE.
 To keep the home comfortable, tidy and dirt free, it is necessary to carry out;
-Daily cleaning.
-Weekly cleaning.
-Special cleaning.
DAILY CLEANING.
 Are tasks of cleaning done on daily basis.
 It involves removal of loose dirt from surfaces in the house.
 Is done by sweeping, dusting and wiping surfaces.
 This is followed by general tidying up and airing.
 It includes;
 Washing utensils and dishes after use.
 Drying and storing utensils.
 Cleaning the cooker after use.
 Cleaning the working areas like tables and sinks.
 Cleaning the floor.
 Cleaning the toilet.
ACTIVITIES CARRIED OUT DURING DAILY CLEANING.
 Sweeping.
 Dusting.
 Brushing.
 Mopping.
 Suction cleaning.
 Tidying up/re arranging.
 Airing.
WEEKLY CLEANING.
 Is thorough cleaning involving the removal of both loose and fixed dirt.
 Surfaces are given extra attention as compared to daily cleaning.
 Is done once a week.

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  It involves, sweeping, dusting, wiping and scrubbing.

ACTIVITIES CARRIED OUT DURING WEEKLY CLEANING.

 Removal of grease marks on walls.
 Taking out blankets, mattresses, sheets to air.
 Scrubbing of walls and floors.
SPECIAL CLEANING.
 Is done occasionally when necessary.
 It may be once a month, year etc.
 Depends on house hold like in a family with young children, certain articles may be
cleaned more frequently than in that with grown up children.
ACTIVITIES CARRIED OUT DURING SPECIAL CLEANING.
 Cleaning of carpets.
 Cleaning of rugs like bed side mats and door mats.
 Cleaning blankets.
 Cleaning of ward robes/cupboards.
 Smearing the floor/earthen floors and walls.
CLEANING THE KITCHEN/COOKING AREA.
DAILY CLEANING WEEKLY CLEANING.
Wash up all equipment and dirt utensils and store Thorough cleaning of surfaces in the kitchen.
Clean sinks if available. Clean outer and inner side of the cooker.
Clean cooker and store. Clean the fridge/food store.
Sweep the floor. Clean windows and walls.
Clean surfaces e.g cupboards and tables. Clean the sink using hot soapy water and scouring
pad.
Empty the bin and clean it. Empty kitchen, dustbin, clean and disinfect.
Wipe the floor if concrete. Clean the floor with soapy water and dry it.
Re arrange and tidy up the room. Open windows to let in fresh air.
WEEKLY CLEANING OF A KITCHEN STORE.

 Collect equipment and materials.

 Open windows.
 Empty shelves and put all the dry ingredients on a table. Cover if possible.
 Brush walls and corners to remove dust and cob webs.
 Sweep the floor.
 Clean the windows.
 Dust the shelves and clean them thoroughly.
 Wipe the door with a damp cloth.
 Clean the floor thoroughly according to type.

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  Dust the storage tins/bins.
 Re-line the shelves if necessary.
 Re-arrange the store.
 Clean the equipment used and store appropriately.
Qualities of a kitchen worktop.
 Smooth for easy cleaning.
 Material that is easy to clean.
 Firm and steady to work on.
 Have enough space for working on.
 Durable/strong to sustain frequent cleaning.
 Appropriate height for comfort in working.
 Free from cracks which would harbor dirt/form breeding places for cockroaches.

How to clean a kitchen plain wood worktop.

 Dust surface to remove loose dirt and food particles.

 Use cloth wrung in soapy warm water to wet portions.
 Scrub the wetted portions along the wood grain.
 Wipe off with a cloth wrung in warm water to remove soap.
 Finally wipe with a cloth wrung out of cold water to freshen.
 Wipe with a dry cloth to remove as much water as possible.
 Ensure it is dry.

CLEANING THE LIVING ROOM.

DAILY CLEANING WEEKLY CLEANING.

Open the windows. Open windows.
Remove floor mats and shake them outside the Clear the floor area for sweeping.

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house. Close the windows.
Close windows to prevent dust from being blown Dust the ceiling and walls.
about by wind.
Sweep the floor, carpets and dispose off the dirt Sweep the floor methodically.
appropriately.
Dust the furniture and other surfaces like Clean the floor according to the type.
ornaments, t.v, video and bookshelves.
Arrange mats and tidy the room. Clean furniture, surfaces, books and ornaments.
Open windows and arrange the room.

Activities carried out on daily cleaning.

 Sweeping.
 Brushing e.g carpets, mats.
 Dusting.
 Suction cleaning.
 Tidying/re-arranging.
 Airing/opening windows.
 Mopping.

CLEANING THE BEDROOM/SLEEPING ROOM.

DAILY CLEANING. WEEKLY CLEANING.

Open windows. Open windows.
Remove beddings and bed. Strip the bed and turn the mattress to ensure even
wear. Air blankets and bed cover.
Remove mats and shake them outside. Change bed sheets.
Clean floor. Make bed with clean bed sheets and pillow case.
Dust all surfaces. Dust surfaces.
Tidy and arrange. Clean floor.
Remove marks from walls.
Clean windows. Arrange room.

CLEANING THE BATHROOM

DAILY CLEANING. WEEKLY CLEANING
Open windows. Open windows.
Pour all dirty water in the basins. Wash towels.
Remove dirty linen and place it in dirty linen basket. Clean bathroom mats.
If there are shower curtains wipe them to remove High dust all surfaces.
soap.
Take towels outside. Clean walls, windows and mirror.
Take bathroom mats outside. Scrub basins and bathubs/shower.

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Clean soap dishes. Clean floor as per type.
Clean floor to avoid it being slippery. Replace towels with clean ones.
Dry floor. Return soap dish and floor mats to their proper
places.
Clean shower curtains.
Use scrubbing brush to clean the floor.
Dry the floor.
CLEANING BATHSHELTHER.

DAILY CLEANING WEEKLY CLEANING.

Clean floor after use. High dusting.
Drain water completely. Clean wall according to type.
Airing/opening windows/doors/ventilating the room. Clean soap dish.
Cleaning walls. Scrub stone and cemented floor using a scrubbing
brush and hot soapy water.
Leave it to dry. Leave room to dry.
Clean and disinfect the drainage.
HIGH DUSTING is the removal of dust from high places/surfaces.
CLEANING THE TOILET/WATER CLOSET.
 Flush the toilet.
 Sprinkle a suitable toilet cleaner into the water and on the sides of the bowl like vim.
 Cover, leave it for sometime then later clean it with a toilet brush.
 Flush.
 Wipe the toilet and bowl.
 Clean the floor using a mop.
 Ensure adequate toilet paper.
 Leave window open.
 Always flush toilet after use.
PRACTICES TO CARRY OUT IN THE CARE OF A WATER CLOSET.
 Flush after use.
 Clean always.
 Avoid dispose of solids inside.
 Avoid dispose of sanitary towels in the bowl.
 Disinfect always.
CLEANING PIT LATRINE.
 Sweep daily to keep clean.
 Carry out thorough cleaning weekly by removing cobwebs from walls, windows and
roofs.
 Sweep and scrub the floor if wood/concrete.
 Pour some disinfectant on the floor of the toilet.

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  Smock/put ash on the floor of the toilet if it is earthen to kill maggots and eggs of flies.
 Cover the pit.

REASONS FOR COVERING PIT LATRINES.

 Keep off odors.

 Keep away flies.
 Prevent children from falling in.

3.4 LIGHTING AND VENTILATION.

LIGHTING.
 Light is a radiant energy which makes vision possible.
REASONS FOR LIGHTING A ROOM.
 To avoid eye strain especially if they are suddenly exposed from one strength of light to
another.
 To reduce fatigue/avoid shadows in the working area/reading area.
 For efficiency when working.
 For clear visibility to minimize accidents like falls and cuts and to ensure ease
movement.
 To enhance interior decoration by use of attractive chandeliers/decorative lighting.
 For security.

SOURCES OF LIGHT IN A ROOM.

 Natural.-Doors.
-Windows.
-Sky lights-use of a Perspex sheet when roofing at a convenient position.
 Artificial-candles.
-Pressure lamps.
-Spotlights.
-Lamps-oil, tin
-Gas lamps
-Electric lamps.
-open fire flames.

VENTILATION.
 Is the process of introducing and circulating fresh air in the room.

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 REASONS/IMPORTANCE OF VENTILATING THE ROOM.
 Maintain good health. It increases free air circulation thus reducing bacteria and virus
concentration. This prevents the spread of airborne diseases as tuberculosis, common
cold etc.
 To get rid of surplus heat from people and machinery/control room temperature.
Human body temperature is higher than the room. The air we breathe out is warm and
can make the room hot and uncomfortable.
 To control humidity. Air breathed out has water vapor which raises the humidity in the
room, hence when there more people in the room means more humidity in the room.
 Expel pollutants like smoke, sprays, dust, gases etc.
 Get rid of carbon dioxide. When breathing in, the body uses air/oxygen component to
break down glucose and release energy. This respiration process releases carbon dioxide
as a waste product which is removed when breathing out.
 Aesthetic purposes/retain the attractive appearance. To remove dust, smoke etc.

EFFECTS/DANGERS OF POOR VENTILATION IN A ROOM.

 Suffocation and fainting when overcrowded in a room/stale air/odor.
 Accumulation of carbon monoxide which is toxic from incomplete combustion of carbon
fuels like charcoal/poisonous gases.
 Drowsiness as a result of too much humidity in the air/insufficient oxygen to breath.
 Discomfort due to heat, humidity and bad smell making the room stuffy and
uncomfortable.
 Easy transmission of communicable diseases due to high concentration of bacteria and
viruses in the rooms.
 Slow recovery from convalescence/gradual recovery of health and strength after illness.
 May lead to health complications/high temperature because of heat from the kitchen.
 Smoke from cooking fires irritate eyes and may cause bronchitis/accumulation of dust.
WAYS/METHODS OF VENTILATING A ROOM.
 Natural.
 Mechanical.
NATURAL METHOD.
 This is done through openings like windows, doors, vents, and chimneys.
 They should be open for fresh air to be in the room.
 Louvre windows are slanting so that they remain open even when it is raining.
WINDOWS.
 Louvre windows.
 Fanlight, small fixed high up in toilets, bathrooms and stores.
 Vertically pivoted windows which open vertically.

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 Horizontal.
 Gliding.
DOORS.
 Are made of wood, glass, metal.
 Single shuttered.
 Double shuttered.
 Gliding and sliding.
HOW WINDOWS AND DOORS ARE USED FOR VENTILATION.
 Adjacent.
 Cross.
ADJACENT.
 Placing windows/doors/ventilating devices on adjacent walls /next to each other during
construction.
 Allows fresh air move into the room to replace stale air making it fresh.
CROSS.
 Placing doors/windows/ventilating devices directly opposite each other.
 Allows air to rush in and out.
 Can cause banging of doors and windows.
MECHANICAL METHOD/ARTIFICIAL.
 Is done by use of air fans and conditioners.

AIR FANS.
 Devices fitted with blades that rotate at high speed.
 As they rotate they set air inside the room into currents which lead to exchange of air
inside the room with fresh air.
 Types; table top, free standing, ceiling mounted and wall mounted.
AIR CONDITIONERS.
 Used in large building which have poor provision for natural ventilation.
 This is advice that absorbs stale air from the inside of a room and replaces it with fresh
cold air from outside of the room.
 It is fitted through a wall so that part of it is inside and the other part outside the room.
 They are expensive to install and run hence not commonly used in homes.

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3.5 ENVIRONMENTAL HYGIENE.
 Compound is the area surrounding the home/house/institution.
 It includes verandas, yards, paths, open space, flower beds and drains.
REASONS FOR CARING FOR THE COMPOUND.
 To remove empty containers that can hurt people as they move around/work in the
compound/avoid accidents/safety.
 To destroy habitats for animals such as flies that can transmit diseases/for good health.
 It is pleasant to live in a clean and safe compound.
 To avoid effects of pollution like bad smell.
 To prevent animals from eating dangerous wastes like polythene.
 Helps children appreciate living in a healthy environment.
WAYS OF CARING FOR THE COMPOUND.
 Setting bins at convenient places where the waste can be thrown. Write messages on
them to create awareness like keep Madonna clean.
 The dust bin should be covered at all times.
 Collect papers in the compound and burn them frequently.
 Select waste in the compound that can be recycled like metal tins, set aside a place to
keep them.
 Peelings of food can be used to feed animals instead of throwing.
 Cut vegetation in the compound and empty stagnant water to remove breeding points
for mosquitoes.
 Weed flower beds and remove dry flowers.
 Avoid pouring dirty water on the flowers.
 Scrub the pavements frequently and trim grass on the sides.
 Remove blocking substances on the drains.
 Select appropriate plants to plant in the compound to ensure leaves don’t constantly
fall.
 Empty rubbish bins to ensure they don’t overflow.
REASONS FOR CLEANING THE COMPOUND.
 Promotes good health.
 The maintenance cost is reduced.
 To keep off bad smell.
 For safety/avoid accidents.
 The compound becomes attractive/neat/in good condition.
HOUSE HOLD REFUSE.
 These are wastes from the house. They are;
1. Organic/natural like banana fibres, food waste, maize cobs.

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 2. Inorganic/artificial like broken glasses, tins, plastic containers
DISPOSING ORGANIC REFUSE.
 Feed animals with.
 Put in the pit.
 Burn.
DISPOSING INORGANIC REFUSE.
 Bury.
 Recycle.
 Put in the pit latrine.
DISPOSING SANITARY TOWELS.
 Put in sanitary bins.
 Bury.
 Burn.
 Put in the pit latrine.
Household refuse that don’t decompose.
 Broken bottles/pots/ceramics.
 Tins/enamel.
 Polythene bags/paper.
 Broken plastic/melamines.
 Metal pieces.
 Bones.
 Rubber.
DANGERS /DISADVANTAGES OF PAPER BAGS/PLASTIC BAGS LYING IN THE COMPOUND.
 Block the drainages.
 May cause suffocation to children.
 May cause deaths to domestic animals/children.
 Breeding ground for pests.
 Pollution/makes environment dirt.
 May cause accidents like falls, fire.
WAYS OF CONTROLLING PESTS AT HOME.
 Keeping the surrounding clean and neat.
 Storing foods appropriately.
 Using pesticides.
 Clearing bits of food around.
 Avoiding stagnant water where mosquitoes would breed.
 Filling up crevices which form hiding places for cockroaches.
 Digging out ants, nests.

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 Filling up holes which are used by mice and rats.
 Keeping the house airy and well lit.
 Proper disposal of refuse.
 Keep the house clean.
WAYS OF CONTROLLING BREEDING OF HOUSE FLIES IN THE COMPOUND.
 Proper disposal of refuse.
 Keeping dust bins covered.
 Keeping pit latrines covered.
 Keeping animal sheds/pens clean.
 Keeping the compound clean.
WAYS OF EVALUATING A LESSON ON CARE OF THE COMPOUND.
 Giving written work/test.
 Giving an assignment.
 Asking oral questions.
 Assessing the practical lessons.

DRAINAGE SYSTEMS.

 To drain is to get water to flow away from a building.

 This would be rain water, dirty water from the kitchen and bathroom/sewage.
REASONS FOR DRAINING WATER.
 Ensures the building doesn’t become damp. Dampness can cause respiratory diseases.
 Removes dirty water which smells badly.
 Destroys damp areas where mosquitoes and other animals can breed/destroy breeding
places for mosquitoes and other animals.
 For safety from accidents like drowning and slippery.
 Creates an aesthetic value in the compound by keeping it clean and beautiful.
TYPES OF DRAINAGE SYSTEMS.
 Open/free.
 Closed/concealed.
OPEN DRAINAGE SYSTEM./FREE.
 Consists of open drains that carry waste water /rain water away from the house.
 They include; gutters, open trenches, concrete gutters etc.

ADVANTAGES.
 Easy to construct.
 Easy to clean especially cemented.
 Easy to pick materials in it and push water forward.
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 Is cheap to construct.
DISADVANTAGES.
 Those that aren’t cemented cause soil erosion by filling it up/can block.
 Can be smelly if they aren’t cleaned regularly.
 Can be breeding places for pests if not taken care of.
 They are dangerous because people can fall inside and get hurt.
 Require constant cleaning.
CLOSED/CONCEALED DRAINAGE SYSTEM.
 These have drain pipes that carry waste water from the bathroom, kitchen and water
closet.
 The waste pipes from each of these areas lead to a main drain from the house.
DRAINING WASTE WATER FROM THE KITCHEN SINK.
 The water collects in the sink and solids and sieved and left behind as water passes onto
the U/S shaped part.
DRAINAGE OF WASTE WATER FROM A WATER CLOSET/TOILET.
 When toilet is flashed, water moves from cistern, carries waste from bowl to soil pipe.
CARE OF A WATER CLOSET.
 Flush after use.
 Clean daily.
 Do not dispose solid/newspapers/cloth in bowl.
 Don’t dispose sanitary towels inside.
 Disinfect daily.
ADVANTAGES OF A CLOSED SYSTEM.
 The waste water is not exposed so the area is clean.
 Will not lead to breeding sites of mosquitoes near the house.
 Flies will not easily carry dirt back to the house.
DISADVANTAGES OF A CLOSED SYSTEM.
 Expensive to install.
 Needs qualified personnel to install/plumbers.
 Expensive to maintain especially when there is a blockage.
 Not easy to install in areas that lack piped water/storage tanks.
CARE OF DRAINAGE SYSTEMS.
 Avoid placing solid particles in the sink that may block pipes.
 Use hot water when there is a lot of fat and wash the sink with soap to dissolve.
 In case of blockage remove the solid particles, fill the sink with water and use rubber
plunger to open the blockage.
 Avoid washing combs and hair brushes with a lot of hair in the bathroom sink.
 In open drainage, remove all large solids and clear bush on its side.
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  Replace broken man holes because solids can drop and block the sewerage system.
 Run clean water through the sink after cleaning it.
 Disinfect the sink by;
-Boiling water and pouring inside.
-Salting.
-Using disinfectant.
EXERCISE
 Name the three types of liquid waste which are disposed off through the drainage
system in modern houses. 3 marks.
-Waste water from the bathroom.
- Waste water from the kitchen.
-Waste water from the water closet/sewage.
 Identify two types of drainage systems. 2marks.
-Open/free.
-Closed/concealed.

3.6 TIME AND ENERGY MANAGEMENT.

MANAGEMENT OF TIME AND ENERGY.

 This will enable proper organization and planning of activities in terms of methods and
use of equipment to save time and energy.
 This should ensure that; house tasks are not neglected, family standards are maintained
and all duties are carried out satisfactorily.
 Most heavy activities should be done in the morning and light in the afternoon.
 The activities include; meal preparation and service, shopping, cleaning and arranging
the room and washing clothes.
IMPORTANCE OF PROPER MANAGEMENT OF TIME AND ENERGY.
 Reduced stress at individual, family/organization level. People don’t have to explain why
they didn’t perform a task.
 Set goals and targets are achieved at personal level. This provides satisfaction and peace
of mind.
 The organization can easily focus and achieve results.
 Reflects a sense of integrity on an individual. Doing right things at right times.
 Improve harmony in the family/organization.
 There is minimum fatigue because related activities can be combined/done
simultaneously to reduce unnecessary movements.
 To develop confidence and act as an agent of change.
 Helps the individual to command respect.

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 Activities can be undertaken in order of priority.
FACTORS TO CONSIDER WHEN MANAGING TIME AND ENERGY.
 Priority activities done for a living.
 Time spent at work.
 Time to be spent with family.
 Complexity of activity.
 Daily routine in place of work.
 Materials required for each activity.
 Significance of one activity to the other so that they are carried out in a systematic
manner.
FACTORS CONSIDERED BEFORE PLANNING ANY WORK.
 Arrange tools and materials in accordance with the shortest walking circuit.
 Identify process involved in carrying out a particular task.
 Plan work so that unnecessary movement and waste of time and energy are minimized.
 Ensure there are suitable tools and that they are in good working condition.

TIME PLAN.
 Is a schedule of activities and time allocated to carry out each task/activity.
HOW TO PREPARE A TIME PLAN/POINTS TO CONSIDER WHEN MAKING A TIME PLAN.
 Start with tasks done at regular times like meals, washing clothes and child care before
fitting others.
 Alternate difficult tasks with easy ones.
 Start with unpleasant jobs and conclude with those that you enjoy.
 Always start with hardest and finish with lightest.
 Allow some time for rest and relaxation.
 Identify and combine those that can be done at the same time.
 Leave catch up time like free time for emergencies and interruptions.
 Write down order sequencing the flow of activities.
 Avoid overloading.

SAMPLE TIME PLAN.

TIME ACTIVITY
6.00-6.45AM Rise up, prepare oneself, air the room and bed.
6.45-7.15AM Air living room, prepare and serve breakfast.

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 7.15-8.15AM Breakfast.
8.15-10.00AM Clean house and wash clothes.
10.00- Rest and take 10 o’clock tea.
10.30AM
10.30-11.30 Lunch preparation.
11.30- Serve lunch.
12.30PM
12.30-1.30PM Lunch.
1.30-2.00PM Wash utensils and tidy the kitchen.
2.00-2.30PM Rest/relaxation.
2.30-3.30PM Finishing clothes and storing.
3.30-4.30PM Free time.
4.30-6.30PM Supper.
7.30-8.00PM Clear table, wash utensils.
Tidy the table.
8.00PM Bed time/relaxation.

REASONS FOR SEQUENCING ACTIVITIES WHEN CARRYING OUT HOUSE HOLD TASKS.
 Save time.
 Avoid confusion.
 Save energy/avoid fatigue.
 To perform all tasks.
 Enable one to move from one activity to the other without retracing steps/avoid
backtracking.
SAVING TIME AND ENERGY/WAYS OF CONSERVING TIME AND ENERGYWHEN
WORKING/CLEANING/COOKING ETC.
 Use trays/Use wheelbarrows/Use sharp knives.
 Use labor shaving appliances.
 Use a hatch/small window between kitchen and dining when serving food.
 Working systematically.
 Using correct method of cleaning/working/cooking.
 Collecting cleaning materials and equipment in advance.
 Using correct equipment and materials.
 Maintaining correct posture when working.
 Using equipment that is in good working condition.

4.0. CLOTHING AND LAUNDRY WORK.

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 4.1 CLASSIFICATION OF TEXTILE FIBRES.

 Terminologies.
Fibre.
 A basic unit of fabric.
 A hair like unit of raw material used for making fabric.
 A thin pliable string that looks like a strand of hair.
 A composition of hair like structures which can be twisted/spun to form a yarn.
Yarn/thread.
 A composition of many fibres that have been twisted together.
 A yarn can be woven, knitted, bonded, netted, felted/ crotcheted to form a fabric.
Fabric.
 Is a material/piece of cloth/cloth material.
Luster.
 Being shinny/glossy.
Types of fibres.
 There are two types i.e. filament fibres and stable fibres.
Filament fibres.
 Are long continuous fibres got from manmade fibres or silk.
 Silk is the only natural filament.
 Synthetics are continuous filaments.
 They produce strong fabrics.

Diagram.

Stable fibres.

 Short fibres from natural fibres. They are short fibres combined, drawn and twisted to
form a yarn.
 They produce lustrous, fluffy and weak fabrics.

Diagram.

Classification of fibres.

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 Textile fibres.

Natural. Artificial/manmade.

Plant animal mineral regenerated synthetics.

-cotton -silk -glass -viscose -polyamide/nylon

-linen -wool -asbestos -acetate -polyester/terylene

-sisal -hair -silver -triacetate -acrolonitrite/acrylic

-jute - -gold - -elastomeric/iycra

Natural fibres.

Cotton.

 Is produced from a cotton plant.

Desirable qualities.
 Easy to handle.
 Inexpensive.
 Strong.
 Durable.
 Highly absorbent.
 Cool to wear and suitable for hot climate.
 Warm to wear.
 Moth proof.
 Blends well with other fibres.
 Withstands high temperatures.
 Dyes well hence available in many colors.
 Don’t generate static electricity hence suitable for underwear.
Undesirable properties/qualities.
 Creases badly.
 Can be attacked by mildew.
 Shrinks if not well treated to be shrink resistant.
 Exposure to sunlight weakens it.
Uses of cotton.
 Bed sheets.
 Towels.
 Curtains.

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 Night wear.
 Trimmings like laces, ribbons.
 Cleaning materials like rags, mops.
 Candle wicks.
 Clothing.
Linen.
 Is produced from the stem of a flax plant.
Desirable properties/qualities.
 Stronger than cotton.
 Highly absorbent.
 Smooth hence a natural sheen that is attractive.
 More resistant to sunlight than cotton so used for curtains.
 Withstand high temperatures.
Undesirable qualities.
 Creases easily.
 Very expensive.
 Develops mildew stains if left damp.
 Weakened by acids and alkalis.
 Inflammable.
 Not resilient/if it shrinks/stretches can’t go back to its normal shape/creases readily.
Uses.
 Clothing.
 Household articles.
 Table mats.
 Handkerchiefs.
 Church linen.
 Curtains.
Similarities in cotton and linen.
 Absorbent.
 Strong when wet.
 Crease easily.
 Dye well.
 Withstand high temperatures.
 Both are good conductors of heat/cool.
 Shrink easily.
 Affected by mildew. If kept dump.
 Withstand washing detergents/stain removals.

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 Wool.
 This is produced from fleece/fur of merino sheep, cashmere, goat, mohair, rabbit and
camel.

Desirable qualities.
 Has a natural crimp making it resilient and warm.
 Non-flammable.
 Has good elasticity, so stretches well and goes back to its original shape and size.
 Crease resistant.
 Can absorb water up to 50 percent of its weight without feeling wet.
 It’s warm due to overlapping scales around the fibres.
 Is soft.
 Dyes well.
 Don’t fray.
Undesirable qualities.
 Damaged by alkalis and should be washed with a mild soup.
 Damaged by rubbing and high temperatures.
 Is weak when wet and so should be washed quickly.
 Attacked by mildew stains if stored damp.
 Attacked by moth and silverfish.
 Wet wool stretches and can easily lose shape.
 Non-resistant to direct sunlight.
 Is heavy.
 Shrinks.
 Felts.
Uses.
 Sweaters.
 Carpets.
 Suits.
 Jackets.
 Shawls.
 Skirts.
 Trousers.
 Blankets.
Silk.
 Is obtained from a silk worm.
 Its threads are very long and exceptionally fine.

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 It is expensive.
Desirable qualities.
 Moth proof.
 Drapes well.
 Has a soft lovely sheen/beautiful/lustrous.
 Quite absorbent.
 Warm to wear.
 Does not crease easily.
 Strong.
 Elastic hence crease resistant.
 Sheds off creases very fast when shaken hence suitable for travel.
Undesirable qualities.
 Destroyed by acids and alkalis so mild detergents should be used.
 Weak when wet.
 Sweat stains are difficult to remove.
 Weakened by exposure to sunlight.
 Damaged by heat.
 Very expensive.
Asbestos.
 Most common mineral fibre obtained from rocks.
Properties.
 Non-flammable.
 Resistant to chemicals and insects.
Uses.
 Used to make theatre curtains.
 Used for clothing for fire extinguisher officers.
 For protective clothing in electrical insulators.
MANMADE/ARTIFICIAL FIBRES.
 These are of two categories; regenerated and synthetics.
Regenerated.
 These are made from a mixture of natural products and chemicals. The natural products
used are cotton linters and wood pulp/cellulose.
 They are; viscose. Acetate and triacetate.
Viscose rayon.
 Made from a mixture of cellulose/wood pulp and chemicals.
 The solution is passed through a spinneret to produce the filament fibre.
Desirable qualities.
 Smooth and lustrous.

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 Absorbent.
 Dyes well.
 Blends well with other fibres.
 Soft.
Undesirable qualities.
 Weak especially when wet.
 Non resilient.
 Scorches/burns easily when exposed to a hot iron.
 Creases.
Acetate rayon.
 Made from cotton linters and chemicals.
Desirable qualities.
 Smooth and comfortable.
 Absorbent.
 Is not thermostatic/not generate static electricity.
 Not attacked by moth/moth proof.
Undesirable qualities.
 Creases.
 Weak.
 Not resistant to high temperatures.
 Affected by acids and alkalis.
Synthetic fibres.
 Are made from chemical substances.
 Chemicals are derived from coal, oil/petroleum products.
 They are made by the process of polymerization where polymers are made by the
combination of small molecules.
 Synthetics are; polymides, polyester, acrylonitrile and elastomeric.
Polyamide/nylon.
 Is made from coal, air, water and chemicals.
 Can be blended with other fibres as wool and cotton.
Desirable qualities.
 Not affected by alkalis and weak acids.
 Shrink resistant.
 Crease resistant so requires little/no ironing.
 Dyes easily.
 Very strong.
 Is elastic and light weight.

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 Dries fast.
 Lustrous.
 Resists abrasion/wear out/damage by rubbing hence launders well.
Undesirable qualities.
 Damaged by high temperatures.
 Produces static electricity hence clings to the body.
 Not absorbent especially with water, hence sticks to the body therefore not suitable for
underwear.
 Frays easly.
Polyester/terylene.
 Made from terephthatic acid and ethylene from petroleum products.
Desirable qualities.
 Strong.
 Dries easily.
 Washable.
 Crease resistant.
 Soft and drapes well.
 Not damaged by dry cleaning agents.
 Not damaged by sunlight.
 Inflammable.
 Mothproof and mildew resistant.
 Abrasion resistant.
Undesirable qualities.
 Damaged by high temperatures.
 Not absorbent.
 Frays easily.
 Develops static electricity.
 Does not dye well.
 Affected by sunlight like in yellows the white fabrics.
Acrylonitrile/acrylics.
 Produced from petroleum products.
 Fabrics made from its yarns are warm, soft and resemble wool.

Desirable qualities.
 Drapes well and easy to sew.
 Warm and soft.
 Dries fast.

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  Does not shrink/stretch.
 Crease resistant/resilient.
 Not affected by bleaches.
 Not affected by the sun.
 Is thermoplastic/can be permanently pleated.
 Moth/mildew proof.
 Dyes easily.
 Strong.
Undesirable qualities.
 Develops static electricity.
 Weak.
 Easily damaged by heat.
 Prolonged wear make/form small balls to appear on fabric.
 Not absorbent.
 Does not withstand frequent wash.
Fabrics that don’t need damping before ironing.
 Rayon.
 Wool.
 Nylon.
 Silk.
 Acrylics.
 Polyester.
Physical identification of/ways of identifying textile fibres.
 Observing through microscope.
 Using chemical test.
 Feeling with hands, observing physical appearance.
 Using the burning test.

Burning test.

FIBRE IN FLAME FROM FLAME ASH SMELL

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SILK Burns leaving a little Self extinguishing. Brittle ball. Burnt
brittle ball on the hair/feathers.
edges.

WOOL Singes Self extinguishing. Crisp little ball Burnt hair.

of grey ash.

LINEN Burns with bright Flame continuous to Grey ash. Burnt paper.
yellow flame. burn.

ACRYLIC Burns slowly by melting Self extinguishing. Brittle bead. Acidic smell.
giving off white smoke.

POLYSTER Burns slowly and melts. Self extinguishing. Black hard Celery.
bead.

FACTORS TO CONSIDER FOR CHOICE OF FABRIC FOR A GARMENT.

 Suitable for the type of garment.

 Suitable for style.
 Suitable for figure type.
 Right color.
 Affordable.
 Suitable for climate.
 Color to match complexion.

POINTS TO LOOK FOR WHEN SELECTING FABRIC FOR AN APRON.

 Easy to wash.
 Does not stain easily.
 Medium/light weight.
 Fast colored.
 Durable to withstand frequent washing.
 Washable.
 Not affected by heat.
 Light shade to show dirt easily.
 Closely woven to protect the garment worn under it.

4.2 FABRIC CONSTRUCTION PROCESSES.

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4.3 NEEDLE WORK TOOLS, EQUIPMENT AND MATERIALS.

SMALL TOOLS AND EQUIPMENT.

Scissors.

 They are used for cutting out fabric and paper.

Care.
 Use them for correct purpose.
 Keep them well sharpened.
 Don’t drop them.
 Oil the joints regularly.
 Clean them after use.
 Protect them from moisture/store properly.

Types.

Dressmaker’s shears/scissors/cutting out scissors.

 Have long blades of about 15-20 cm and pointed.

 Are used for cutting out fabrics.
 Handles are shaped for comfort than others.
 Large hole accommodates the fingers while the small one is for the thumb.
 Should not be used for cutting hair, paper/threads.

Qualities of a good cutting out shears.

 Rust less/made of stainless steel.

 Sharp to cut fabric easily.

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  Firmly hinged.
 Comfortable handle.

Paper scissors.

 Blade is short about 6cm/medium and rounded.

 Used for cutting paper patterns.
 Holes of handles are same/uniform/identical.

Pinking shears.

 Used to cut zigzag edges on a fabric.

 They are heavy and have a serrated blade.
 Have one large hole for fingers and a small one for the thumb.
 They are used for neatening edges especially on open seams.

Qualities of a good pinking shears.

 Stainless steel.
 Firmly hinged.
 Comfortable handle.
 Sharp.

Embroidery shears.

 Used for cutting threads during embroidery work.

 Can also cut button holes.
 Have small, fine and pointed blade.
 Should not be used to cut hair, nails and paper.

Button hole shears.

 Used to cut button holes.

 Can be adjusted to the size of the button hole.

Choice.

 Sharp pointed blades.

 Screw that is easily adjustable.

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TAPE MEASURE.

 Is a long tape that has measurements indicated used in needle work to measure.
 It is 150 cm/60 inches long and the measurements are marked on both sides.

Factors for choice/desirable qualities..

 Strong/firm.
 Clearly marked/labeled on both sides.
 Not stretch.
 Grid should be well capped.
 Should be pliable/ flexible.
 Not fray/plastic coated.
 Fitted with metal end protectors to keep it flat when measuring and prevent
fraying/be firmly secured at the ends.

THIMBLE.

 This is a device worn on the middle finger to protect it from being pierced by the
needle when sewing.
 Can be made of plastic/metal.

Factors for choice.

 Choose correct size to fit finger comfortably.

 Smooth not to damage fabrics and threads.

TAILOR’S CHALK.

 Used to make pattern markings onto the fabric/material.

 They come in several colors to cater for different fabrics.
 They have pointed edges.

Care.

 Store it separately from other tools.

 Avoid dropping.
 Handle with care to avoid breaking.

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 TRACING WHEEL.

 Serrated wheel with wooden/plastic handle.

 Is used together with carbon paper to transfer pattern markings onto the fabric.
 Is quick, accurate and efficient.

Choice

 Wheel and handle be firmly fixed.

DRESSMAKER’S CARBON PAPER.

 Used together with the tracing wheel to transfer markings.

Choice.
 Choose color that is clearly visible on the fabric/contrasting color to fabric.

SEAM RIPPER/REMOVER/STITCH RIPPER.

Uses.

 Remove unwanted stitches.

 Cut button holes.
 Cut hanging pieces of thread.
 Undo buttons/button shanks.

Factors for choice/points when buying.

 Blade should be sharp for cutting.

 Should have a cover to protect it when not in use.
 Made of stainless steel/rust free.

DRESSMAKER’S PINS

They are round headed and come in variety of colors.

Uses.

 Hold pieces of fabric together before stitches are worked/made.

 Hold pattern pieces in place before cutting out and transferring pattern markings.

Importance of the round head colored dressmaker’s pins.

 The head will not easily pass through the fabric.

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  Are visible. When they drop/when in use.
 Easy to handle/pin and remove.
 Few will be used because of their length.

Factors for choice.

 Fine and sharp.

 Stainless steel.
 Assorted lengths.
 Store in a pin cushion/ box.

Ways of storing the pins.

 Sticking them in a pin cushion/on a sponge.

 Placing them in a pin holder/ring.
 Placing them in a well lined container.
 Using a magnet.

NEEDLES.

 They are of different sizes. Sizes are given in numbers and the higher the number the
finer the needle. Hand sewing range from 7-8.
Types of needls.
Sharps.
 Are medium length.
 Have a round eye.
 Used on most fabrics.
 Used for ordinary sewing.
Betweens.
 Shorter than sharps.
 Round eye.
 Sharper than sharps.
 Used for sewing and can be used in place of sharps when working with heavier
fabrics.
Crewels.
 Same length as sharps/medium.
 Used for embroidery work.
 Have long oval eye to take embroidery threads.
Desirable qualities.

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 Smooth.
 Rust free.
 Large eyed.
 Straight.
 Sharp.
 Strong.
Darning.
 Long.
 Narrow eye.
 Come in many sizes.
 Thin are used for coarse materials and fine for finer ones.
Knitting needles.

 Durable.
 Rust free.
 Smooth.
 Smooth and rounded points.
 Size to suit type of article to be made/knitting yarns.
 Properly reinforced stoppers.
 Appropriate weight for easy handling.
Factors for choice of needls.
 Straight, firm needles.
 Smooth eyes to avoid cutting threads.
 Rust free.
 Get good sizes for fabrics.
CROTCHETING NEEDLES.

CUTTING OUT TABLE/WORK TABLE.
 For placing the work for cutting out materials.
 Placing work and sewing machine when sewing.
Qualities for choice.
 Comfortable height.
 Smooth not to damage fabric.
 Large enough to hold all the work.
SEWING NOTIONS.
Threads.
 Used for stitching and joining seams.
Qualities.

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  Don’t fade/color fast.
 Correct thickness in relation to fabric.
 Same fibre as fabric.
 Smooth/don’t have loops/knots.
 Correct color as fabric.
 Strong to avoid breaking.
Types.
Tacking.
 Used to make temporary stitches.
 Is not strong.
 Is cheaper than ordinary threads.
Sewing.
 Used for making permanent stitches either by hand/machine.
 Is strong.
Embroidery.
 Used for decorative stitches.
 They vary in strength.
 They come in variety of colors.

FULL LENGTH MIRROR.

 Is used after garments are finished to check whether the wearer fits in well for
making of alterations if necessary.
 They are fixed onto the wall/wardrobes doors.

DUMMY.
 Model/replica of a human being/person used to display clothes in the market.
 In needle work it is used to;
 Mark lines.
 Position pockets.
 Set in collars and sleeves.
 Check the hang of a sleeve.
 Check the hang of a finished garment.
BODKIN.
 Looks like a large needle with a large eye so that it does not pierce through the
fabric.
 Is used for threading elastic, ribbon, and tapes though casings and eyelets.
STILLETO.
 Used to pierce holes and eyelets into fabric.

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  SEWING MACHINES.
Hand machine.
 The balance wheel is rotated by the hand. While one hand rotates the wheel, the
other guides the fabric/garment.
 It is portable and easy to carry.
 Is manually driven.
 Is slow.
Treadle machine.
 Manually driven.
 The feet rotate the wheel.
 Both hands are used to guide the material.
 A motor may be fixed onto it to make it electric.
Electric m/c.
 Is electrically driven.
 Balance wheel is rotated using electricity.
 Is fast.
 Is expensive.
 Is portable, light and smaller than treadle.
MODELS.
Straigh stitch.
 Makes straight stitches only.
Zigzag/over lock.
 Makes straight stitches.
 Can do hemming.
 Can make button holes.
 Can attach buttons and fix buttons.
 It is designed to do all the above.

Factors for choice.

 Chose versatile one.

 Serviceable/spare parts available.
 Have a warranty.
 Have a manual for instructions.
 Easy to operate.
 Don’t buy domestic for commercial work.
Parts of a sewing machine.
Part Function

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 Covers bobbin area.
Slide plate.
-Controls movement of the needle.
Hand balance -Controls stitching process.
-winds bobbin.
Where the stitching thread is wound.
Bobbin.
-holds/covers the bobbin.
Bobbin case
-holds the bobbin when thread winding process is on.
Bobbin winder.
Used for stitch length regulation/stitch length adjustment.
Stitch length
regulator.
Holds the thread while stitching and winding the bobbin./gives direction.
Thread guide.
Holds the upper thread while stitching.
Spool pin.
Controls the tension of the stitch/loosens/tightens.
Tension disc.

Holds the fabric down onto the feed dog while stitching.
Pressure foot.
Has teeth that moves/pushes down the fabric while stitching.
Feed dog.
Protects area around the feed dog.
Throat plate.
Controls the thread as it comes from the tension disc helping the sewing
Thread take up process.
lever
Helps to lower and raise the pressure foot while stitching.
Pressure foot
bar.
-set sewing machine in motion.
Balance wheel -stops sewing m/c from moving.
-assists in winding bobbin.

Needle work required for the preparation of fabric before cutting out.
 Iron.
 Iron board/table.
 Tape measure.
 Seam ripper.
 Pins/needles.
 Cutting shears.

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  Work table.
 Tracing wheel and carbon.
Preparations before stitching/sewing.
 Use correct needle size.
 Insert needle correctly and tightly.
 Thread bobbin by hand.
 Test stitches.
 Ensure there are no pins/ needles left on the stitching area.

Common faults when stitching and their remedies.

FAULT CAUSES REMEDY/CORRECTION.

Thread breaking -m/c not oiled.

-Wrong threading.

-blunt needle.

-bent needle.

Wrong size of needle.

Skipped/missed -needle not properly inserted.

stitches
-pulling fabric while machining.

-use of unsuitable thread for material.

-wrong size of needle.

-m/c not oiled.

-needle blunt/bent.

Needle breaking -needle too fine for the fabric.

-needle bent.

-needle not firmly fixed.

-knots in the thread.

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 -pulling fabric while sewing.

-loose pressure foot.

-pins, zips and other hard objects.

Fabric -needle blunt.

puckers/pucked
seams/pulling of -needle too big for the fabric.
material.
-stitches too long/tight for the fabric.

-tight tension/wrong thread/coarse

needle/faulty feed dog.

Machine -thread jammed inside the bobbin.

jams/refuses to
move. -hand wheel not tightly fixed.

Loops at top of Improper threading.

material
Loose tension.

Blunt needle.

Loops at bottom of Loose tension.

material.
Wrong threading.

Bobbin/case wrongly inserted.

-loose needle.
Needle unable to pick
lower thread. -wrong needle.

-needle not properly set.

-lower thread not properly set.

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 Care and cleaning of the sewing machine/ways of ensuring the m/c remains in good
working condition.
 Service regularly.
 Clean regularly.
 Oil.
 Cover with cloth when not in use.
 Supervise when using with learners.
 Dust and wipe before and after use.
 Don’t machine over pins to avoid needle breaking.
 Broken parts should be repaired immediately.
 Store appropriately/away from children.
 Store with a piece of cloth under the pressure foot to absorb excess oil.

4.4. STITCHES.

 Are made by putting a needle and thread in and out of the material.
 Is passing the threaded needle in and out of a fabric to produce stitches.
 Uses of stitches.
 Holding pieces/ layers of fabric temporarily.
 Hold pieces of fabric together permanently.
 To finish edges.
 For decoration in embroidery.
Points to consider when working out stitches.
 Use correct size of thread and needle.
 The color of thread should match the fabric unless meant for decoration.
 Correct stitch for the intended purpose.
 Fasten off and on neatly and firmly.
 Use thimble to prevent being hurt by the needle.
 Use correct tension to prevent puckering of the fabric.
Qualities of good stitches.
 Even.
 Straight/nicely curved.
 Firmly fastened at beginning and end.
 Continuous with no gaps/broken.
How to fasten firmly.
 Start with a backstitch/double stitch.

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  At the end, two back stitches should be made over the last stitch.
 To join in a new thread, make 2 firm backstitches a head of the last stitch.
Classification of stitches.
 Temporary and permanent stitches.
 TEMPORARY.
Even stitches.
 Worked from right to left.
 Begins and ends with a backstitch.
 Stitches are 10mm long, both on the right side and wrong side.
 Used to hold pieces of fabric together at the seam line so that permanent stitches may
be worked.
 Use single thread on the needle.

----------------
Long and short tacking.
 Are used to hold soft and slippery fabrics together.
 Begin and end with a back stitch.
 Make one short stitch 5mm long and another 10mm long. Continue in the same pattern
till end.

Diagram.

Basting/diagonal stitches.
 Are used on two/more layers of fabric to hold them in position like stitching collars,
pleats, waistbands etc.
 Have the needle upright into the material and pull through.
 Repeat a little further making slanting stitches as shown below/on other page.
 Begin with a knot and end with a knot.
 Use single thread.

Diagram.
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 Tailor’s tacks/thread marking.
 Used to transfer pattern markings like darts position, button holes and pockets.
 Are used to mark pattern lines as princess lines.
 Are done using a contrasting color of thread.
 Worked using double thread.
 Begin and end with back stitch.
 Make tacking about 10mm and leave a loop 20mm long between each stitch.
 Pull the two layers apart and cut the strands in between.
 The tuff mark the on the side and stitches on the other.
Functions of temporal stitches.
 Transfer pattern markings.
 Hold seams together temporarily.
 Guide machining stitches.
 Hold parts together e.g collars, pleats, pockets etc.
 Working on gathers.
PERMANENT STITCHES.
 Are made on garments to stay as long as the garment is in use.
Functions of the stitches.
 Hold parts of garments together.
 Neaten edges.
 Decoration/embroidery.
Types.
 Functional stitches. Are used to join pieces together, hold hems in position and neaten
edges.
 Decorative stitches.
 JOINING STITCHES.
Backstitch.
 Worked from right to left.
 Double stitch is used to begin and finish the stitch.
 Used instead of machining because of it’s strength.
 Used to start and end other stitches.
Oversewing.
 Used to join two folded edges together.
 Worked from right to left using single thread.

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  Stitches are close and tight.
Diagram.

Running.
 Used for making gathers/shirring/joining fabric together.
 Used to join seams that don’t undergo a lot of strain.
 Worked from right to left.
 Start with a double back stitch and end same way.
 Is also used as a decorative stitch when contrasting color of thread is used.
 Worked one stitch at a time.
 The stitch is smaller than the tacking stitch.
 They can be worked around a button hole before cutting out.
NEATENING.
Loop/blanket.
 Worked from left to right.
 Start by inserting needle into right side of fabric at the required depth. Depth must be
same for all stitches.
 Pass thread coming from needle under the tip of the needle to form a loop.
 Stitch is also decorative.

Diagram.

Overcastting.
 Worked from left to right to neaten raw edges.
 Is used on a single fabric.
 Also used to neaten edges of a plain seam/open seam.

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 Tension should be even for all stitches.
 Length and distribution should also be even.
Differences between oversewing and overcastin.
OVERSEWING OVERCASTING
-neatening stitch.
-joining stitch.
-worked from left to right.
-worked right to left.
-worked on raw edges/single fabric.
-worked on folded edges.

Button hole.
 Used for making buttonholes/neaten buttonhole edges.
 Worked from left to right with knots forming at the edge.
 They should be evenly spaced and of equal depth.
 Running stitches can be worked around a buttonhole before cutting to;
-Strengthen the button hole.
-Hold the two layers of fabric in place.
-Guide the working of even buttonhole stitches.
Diagram.

Qualities of well made permanent hand stitches.

 Evenness of stitches.
 Straight stitches/neat.
 Strong stitches/correct tension.
 Firmly fixed/fastening on and off appropriately.
 Use of appropriate color of thread.

Why permanent stitches are not fastened using knots.

 The knot may loosen with time.
 The knot may make the article untidy.
 It may create bulk.
STITCHES FOR HOLDING HEMS.
 They can be functional and also decorative.

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 Hemming .
 Used to hold folded edges together.
 Worked from right to left.
 Worked on wrong side of fabric.
 Start and finish with a double stitch.
 Make even and close stitches.
 It is invisible on the right side of fabric.

Slip hemming.
 Is not as strong as hemming stitch.
 Is almost invisible on both sides.
 Is used to fix hems on outer garments.
 Worked from right to left.
 Bring needle through fold and pick one/two threads from single material.
 Return needle to the first position in the fold and slip it through from right to left.
Factors that determine size of a hem.
 Weight of fabric.
 Shape of edge.
 Purpose/type of garment.
 Style of garment/effect desired.
Qualities of a well made hem.
 Even in width.
 Flat.
 Suitable width of fabric.
 Firmly fixed.
 Appropriate stitches.
 Evenness of stitching.
 Stitches inconspicuous on right side.
 Raw edges properly turned in.
 Decorative stitches/embroidery stitches.
Satin.
 Worked from left to right.
 Used in embroidery to fill spaces such as a flower.
 Thread is fastened with a backstitch then the stitch is worked horizontally in a strong
manner.
 Stitch is kept even and close to each other.

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Stem.

 Worked from left to right.

 Thread is kept below/to the right of the needle.
 Needle must be brought out on the same side of the preceding stitch each time.

Chain.

 Worked from right to left.

 Starts with a back stitch and end by weaving a thread on a few stitches on the wrong
side of the work.
 Work towards you, hold thread firmly under the thumb and put needle back into same
hole.

Suitable embroidery stitches for sewing the outline of a motif.

 Chain.
 Satin.
 Stem.
 Cross.
 Laced running stitch.
 Loop.
 Herringbone.
 Overcastting.
 Blanket.
 Button hole.

Factors for choice of embroidery threads.

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  Colorfast.
 Has desired effect.
 Matching/contrasting.
 Same fibre as fabric.
 Strong/durable.
 Does not have knots.

Assignment.

1. Make a stitch sample of commonly used stitches.

2. Needle bag. Practice measuring and cutting out.
3. Lap bag. Practice the use of the following stitches and processes i.e. tacking, over
sewing, embroidery and hem management

4.5 SEAMS.

 A method/way of joining two/more pieces of fabric together.

 Can be decorative, functional or both.
 Can be worked on the right /wrong side depending on the required effect.
Types of seams.
 Conspicuous –stitches are visible on the right side hence giving a decorative
effect. Examples; overlaid, machine fell/double stitched, corded, run and
fell/flat. They are both functional and decorative.
 Inconspicuous-stitches show on the wrong side of fabric. Examples; open,
French.
Factors to consider for choice of seams.
 Type of garment. Outer garments don’t require same type of seams as inner
pieces. E.g for a pant, m/c fell would be chosen because it will be flat and
comfortable.
 Type of fabric being used. Fabrics that fray require self neatening seams, heavy
fabrics require seams that reduce bulk like open seam.
 The effect desired. If it should be seen of the right side chose appropriately.
 Position of the seam. Plain seam and double would be appropriate for arm holes.
 Use/purpose of the garment.
 Amount of strain expected/the wearer of the garment.
 Shape of the seam.
 Style of the garment.

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Qualities of a well made seam.
 Strongly stitched to last long.
 Accurately stitched to maintain a good line so that the drape and shape are
retained.
 Neatly stitched to enhance appearance.
 Matched where they cross/meet each other.
 Of appropriate width and equal in all parts of the garment.
 Well pressed and flat.
Procedure of working different seams.
OPEN/PLAIN/FLAT SEAM.
 Used on outer garments like blouses, skirts, shirts.
 Used on thick and fine materials except transparent ones.
 Don’t show any stitching on the right side.
Method of working/describe how to make an open seam on a cookery apron/any
item.
 Place two pieces together right sides facing hence wrong sides out fitting lines
matching.
 Pin and tack just above the fitting line.
 Remove the pins, back stitch/machine on the fitting line.
 Remove tacking.
 Press the seam turning open.
 Trim edges if necessary.
 Finish/neaten raw edges by loop, overcastting, zigzag, pinking, top stitching etc.
 Press on the right side.
Qualities of a well made open seam.
 Even in width.
 Made using straight stitches.
 Well neatened.
 Have a seam allowance of 0.5 cm.
Factors to consider for choice of a neatening method.
 Weight of fabric.
 Type of material used.
 Position.
Mathods of finishing/neatening an open seam.
 Edge stitching/top.
 Over casting.
 Loop stitching.
 Pinking.
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  Over locking.
 Binding.

FRENCH SEAM.
 Is a strong seam as the strain in wear is held by two rows of stitching.
 Is suitable on garments that require frequent washing like pants, petticoats,
nightwear, blouses etc.
 Suitable for delicate fabrics that fray easily.
 Not used on heavy weight fabrics as they can make them bulky.
 Is self neatening.
Method of working.
 Place the wrong side together/facing.
 Pin and tack 6mm above stitching line.
 Remove pins and backstitch/ machine 0.5cm/5mm above the fitting line on the
right side.
 Remove tacking stitches.
 Cut the edges of one side down to less than 0.5cm.
 Turn to the wrong side of the seam between the fingers to make it lie flat so that
right sides are together.
 Pin, tack and stitch along the fitting line.
 Remove tacking.
 Press it down to one side.
 Finished fell should be 6mm/0.6 cm.
Advantages of a French seam.
 Withstands frequent wash.
 Durable.
 Easy to launder.
 Not bulk.
 It is smooth.
Reasons for using demonstration at the beginning of this lesson.
 To reduce the amount of time spent in teaching the concept.
 The activity seem complicated hence for easy understanding.
 It involves explanation and practical illustration.
 Learners tend to form a mental picture after seeing.
Ways of involving learners in the lesson.
 Preparation of working area.
 Listening.

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  Observation.
 Asking questions.
 Participating in the practical work/working./cutting pieces/pinning/tacking.
 Out the French seam.
 Displaying the finished work.
 Cleaning up.
Assignments to be given.
 Make samples of seams.
 Make a child’s petticoat/shirt to demonstrate pattern drafting and free hand
cutting then use the French/double/open/any seam to stitch it.
OVERLAID SEAM/LAPPED.
 Used to highlight style features.
 Is both functional and decorative.
 Is a strong seam and its stitching shows on the right side.
 Used on garments that require a strong seam due to frequent washing and wear
like pants, skirts, trousers, jackets.
 Worked on the right side.
Areas where used.
 Yokes.
 Frills.
 Attaching laces.
Method of working.
 Mark fitting lines of both materials with tailor’s chalk/tacking.
 Turn seam allowance to the wrong side along the fitting line of the overlay.
 Place the folded edge of the overlay on top of the fitting line of the underlay on
the right side.
 Pin and tack.
 Stitch and remove the tacking.
 Turn to the wrong side, trim the raw edge to 0.5cm and neaten by; binding, over
sewing, loop stitching, pinking.

MACHINE FELL/FLAT/DOUBLE SEAM.

 Has two rows of stitches making it very strong . one row of stitch shows on the
right side.
 Final stitching is done by machine on the wrong side.
 Suitable for garments that are frequently washed.
 Is self neatening and decorative.
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  Is worked on the right side.
Areas used.
 Side seam.
 Shoulder seam.
Method of working.
 Place two pieces of fabric together, right sides facing.
 Pin, tack and back stitch on the fitting line.
 Remove pins and tacking.
 Cut down one seam allowance to 0.5cm.
 Fold the wider edge over the cut seam allowance.
 Pin, tack and hem flat the folded edge to the wrong side.

RUN AND FELL SEAM.

 Worked by hand.
 Worked on the wrong side.
 Secured by hemming stitches.
Differences between machine fell and run and fell seam.
m/c fell Run and fell
Worked on w.s
Worked on r.s.
Secured by hemming.
Secured by m/c stitches.
Worked by hand
Worked by m/c.

DOUBLE STITCHED SEAM.

 Is a strong seam with two rows of stitching showing equally well on both
sides/right and wrong.
 Used on garments worn often and need frequent washing like jackets, under
wears, overalls.
 Worked entirely on right side.
 Is self neatening.
Method of working.
 Place two pieces of fabric together wrong side facing.
 Pin and tack.
 Remove pins and back stitch.
 Cut down/trim one edge to 0.5 cm.
 Fold the wider edge over the cut edge.pin and tack.

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  Remove pins and back stitch/machine along the folded edge on right side.
 Remove tacking.
 Trimming –cutting edges to reduce seam allowance/align edges/cut off loose
threads after sewing.
 -sewing devices used to finish off/neaten edges decoratively.
 Layering-cutting off layers of fabric on a seam to reduce bulk so as to make it lie
flat.
 Snipping-small cut made on a curved edge to create ease.
Ways of motivating learners in this topic.
 Ask questions.
 Answer questions.
 Display relevant posters.
 Practice making seams.
 Demonstrate.
 Role play/dramatization.

4.6 CLOTHING CONSTRUCTION.

PROCESSES IN GARMENT CONSTRUCTION.

POINTS TO OBSERVE WHEN TAKING BODY MEASUREMENTS.

 Wear simple outfit for accuracy.

 Always put two fingers between the tape and the body.
 Stand upright.
 Take accurate waist measurement and all others as they depend on it.
 PLACES TO MEASURE.
 Bust line.-around the fullest part of the bust(for ladies only).
 Waist-around the natural waist line.
 Hips-widest part of the hips appropriatelyn15-18cm below the waist line.
 Back width-from the shoulders across the back from the arm hole to the other arm hole.
 Back length-nape to waist.
 Chest width-widest part of the chest (men).
 Shoulder length-across the shoulder from end to end.
 Skirt length-waist to desired length.
 Outer arm length-shoulder end and around elbow to the waist of bent arm.
 Inner arm length-arm pit to waist on a straight arm.
 Outer length trouser-crotch to desired length.

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  Crotch depth-in a sitting position from waist to the top of chair.

Diagrams.

Pattern symbols and markings.

 Are useful because they may be used to select commercial patterns/make one by
drafting.

Functions of symbols and markings.

 Save time.
 Easy to work on for beginners.
 Accuracy when cutting and making garments.
Information on a commercial pattern.
In front of envelop Back of envelop
Pattern serial number.
Pattern serial number.
Back view of style.
Front view of pattern style.
Body measurement in size.
Company/firm that prepared.
Recommended materials.
Size of pattern like 10, 12, 14. Required amount of material according to
width.
Recommended accessories like zips,
threads, buttons.

Symbols and markings.

1. Fitting /seam/construction line. Shows where permanent stitch will be worked shown by
broken lines 1.5 cm from the cutting line. ---------------------------------------F.L.

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 2. Cutting line. Is the outer most bold continuous line on pattern pieces. It is 1.5 cm from
the F.L. uses a symbol of a cross/scissors._____________________________
3. Notches/balance marks. Found a long the cutting line to help match different pieces
together and show placement of pieces.

Diagram.

Where notches are used;

 Where gathers are made.
 On darts.
 Shoulder seams.
 Where collar points meet the shoulder.
 Where two seams meet.
 Where shoulder seams fall on sleeve head.

4. Straight grain. This is a solid line with an arrow at both ends. It lies parallel to the
selvedge/warp grain and follows the strain of the fabric.

Diagram.

5. Place on fold. A line with bent arrows turned toward the edge of the pattern. Indicates
cutting fabric while folded and the folded edge should not be cut to produce a
continuous piece.

Diagram.

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 6. Flow/direction arrows. Small arrows on seam lines showing direction of stitch to avoid
stretching.
7. Seam allowance. Shows allowance allowed for seam allowance. The distance between
the cutting line and the fitting line.

Diagram.

_______________________________________cutting line.

Seam allowance

-----------------------------------------------------------------fitting line/seam line/construction line.

8. Darts. Used for shaping garments to control fullness. Is a wedge shaped single/double
pointed.

Diagrams.

9. Alteration lines. Two parallel lines on pattern pieces to indicate where alterations could
be made to decrease/increase length/width.

_______________________________________

Length.

_______________________________________

10. Dots. Found where two seams meet like where gathers are made, shoulder seams on
sleeve head, darts etc.

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DISPOSAL OF FULLNESS.

 Is the arrangement of excess/extra material in various ways to attain desired shape.

 Is the management/control of excess material/fullness.

REASONS FOR CONTROLLING/DISPOSING FULLNESS.

 Shape the garment/make it drape well.

 Give a good fit.
 Provide fashion features.
 Decorate the garment.

METHODS OF CONTROLLING FULLNESS/MANAGING FULLNESS.

 Darts.
 Pleats.
 Gathers.
 Tucks.
 Smoking.
 Easing.
 Elastic.
 Shiring.

POINTS TO CONSIDER WHEN CHOOSING A METHOD OF CONTROLLING FULLNESS.

 Type of garment.
 Type of material/weight/texture.
 Position where the disposal will be done.
 Effect desired.
 The style of garment.

DARTS.

 They can be single/double pointed.

 Are worked on the wrong side.
 They appear on the garment on various places like;
-Shoulders for bust and shoulder shaping.
-Waist of trousers/skirts for hip and seat shaping.
-Under arm/bust for bust shaping.

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 -Front and back of bodice for nape shaping.
-Elbow of long sleeved garments.
 The stitching tappers to the pointed end. Should be one inch.

METHOD OF WORKING.

 Mark position of dart.

 Fold material right sides facing with markings on top and the fold extended to the single
mark at the end of the dart.
 Pin and tack from the wider end to the tapering.
 Remove the pins and work permanent stitches towards the taper./from the wide end ,
tapering off to nothing at a point.
 Secure the dart at the end by;
-Weaving the threads through 3/5 stitches.
-Threading a needle and passing it between the folds.
-Machining backwards/reversing 0.5 cm.
 Remove tacking.
 Press the dart to one side/snip then press.
 To finish the double pointed dart, snip the dart across the centre and neaten the cut
ends using loop stitches.

Diagrams.

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QUALITIES OF A WELL TAPERED DART/WELL MADE DART.

 Tapers gradually to a point.

 Firmly secured at the ends and beginning.
 Of correct length and width.
 Have straight stitching line.
 Pressed towards right direction like neck lines, waist and shoulders to centre
front/centre back while under arm towards waist line/flat..

PLEATS.

 They are made by folding the material to have three thicknesses/layers.

 They may be left to hang free/partly stitched depending on style.
 They are both decorative and functional/managing fullness.
 For a pleat of 25mm, allow 75mm of fabric per pleat/The width may vary depending on
style and effect desired but it should be X3 the width desired.

TYPES OF PLEATS.

Knife pleats.
 Folds of material are arranged so that they all face same direction on the garment.
 They can be made throughout the garment /in groups.
 They lie on each other and are pressed flat along the grains of the fabric.

Working.

 Mark out position.

 Fold the work to have; top surface, under fold and base.
 Baste and press in readiness for attachment.

Diagram.

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Inverted pleats.

 Is facing folds of two knife pleats towards each other to meet on the right side.

Box pleats.

 Formed by facing folds of two knife pleats away from each other in pairs.
 Folds of pleat meet on the wrong side/forming an inverted pleat.
Diagrams.

GATHERS.

 Worked by forming ruffles on fabric.

 Is bringing/ coming together in one place after spreading the fullness.
 Are used to give desired fullness as well as decorative finish.
 Are used at waist, bust, yokes, frills, sleeve heads and wrist of long sleeved garments.
 Is used for soft and fine fabric. Should allow twice the width of material required for the
finished width.
 Always work two rows of gathering stitches on either side of the fitting line and from
the right side.

METHOD OF WORKING.

 Make two rows of running stitches 3mm below and above the fitting line and wind one
loose end of thread/leave threads hanging.
 Pull the end of thread to get the required size/length.
 Wind up threads round a pin.
 Distribute the gathers evenly along the whole length.
 Loosen the needle stitch length tension slightly to work gathers when machining to
make them easier to pull.

Diagram.

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EASING.

 Is the arrangement of slight amount of fullness so as not to form gathers. Like in set in
sleeves.
 Is mainly functional not decorative. Is a way of manipulating curved seams and fullness.

SMOCKING.

 Is both decorative and functional.

 Commonly used on children’s/ girls clothes and the small cushions.
 Measure lengths and widths and mark.
 Make stitches on the folds after the measured positions.

Diagrams.

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ELASTIC.

 The use of elastic bands on the waist.

TUCKING.

 Is almost like knife pleating but small.

 Are decorative and functional. Used to provide extra width like bodice tucks provide
extra widths for the bust.
 They dispose fullness and introduce shape.
 Types; wide, inverted and pin.

POCKETS.

 They are both decorative and functional.

 They vary in size depending on purpose, position and changing line on the dress.

FACTORS TO CONSIDER FOR CHOICE.

 Type of garment.
 Type of fabric.
 Position on the garment.
 Effect desired.

TYPES.

 Patch.
 In-seam.
 Welt.
 Bound.

PATCH POCKETS.

 Are stitched on top of a garment.

 Types.
Square. Round. Pointed

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RESOURCES FOR THE LESSON.

 Tape measure.
 Sewing machine.
 Garments with patch pockets.
 Needles.
 Tailor’s chalk.
 Cutting out shears.
 Chart showing steps in preparation.
 Pieces of fabric.
 Tracing wheel.
 Ironing board and iron.
 Samples of patch pockets.
 Seam ripper.
 Reference books.

WORKING.

 Worked on right side.

 Turn seam allowance to wrong side.
 Turn over the top hem and slip hem/back stitch the top hem.
 Turn up the lower edge and metre the corners.
 Press.
 Place the pocket on the garment and pin into correct position.
 Tack and remove pins.
 Make a permanent stitch close to the fold.
 Secure the pocket by/ finish the pocket by.
-Back stitching 0.5 backwards/m/c reversing.
-Triangle of machining.

Ways of reinforcing/finishing the opening of a patch pocket.

 Reverse stitching/weaving back/double stitching.

 Forming a triangle/rectangle/box/square.

Qualities of a well made patch pocket.

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  Should be flat.
 The area where the pocket is to be fixed should be flat.
 The raw edges should be well concealed.
 The top corners should be firmly fixed/ reinforced.
 Thread used should be appropriate color and texture.
 Use correct stitches.
 Opening of pocket to be well finished.
 Stitched strongly.
 Stitched close to the edge.
 How to make the pocket attractive.
 Using contrasting color material.
 Binding on the upper edge.
 Facing on the upper edge.

APPROPRIATE APPROACH FOR TEACHING PATCH POCKETS.

 Theory.
 Practical.
 Demonstration.
 Participatory.

REASONS FOR PARTICIPATORY APPROACH.

 Learners will observe all steps of construction.

 Practice required skills making learning concrete.
 Compare their work with the teacher’s.
 See end products for motivation.
 Work at own pace.
 Retain what is learnt.

STAGES INVOLVED FOR ASSESSMENT.

 Measuring size of pocket.

 Folding the 3 remaining side to the wrong side and tacking.
 Trimming off excess fabric.
 Shaping the pocket.
 Pressing the prepared pocket flat.
 Finishing the pocket mouth.

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COLLARS.

 Are garment features attached to the neck lines on garments.

 They are of various shapes and designs to suit different styles and neck types.
 Some are self neatened and others by facing/ binding.

TYPES OF COLLARS.

 Peter pan/flat. Shirt. Polo. Sailor.

PREPARATION OF COLLARS.

 Cut the collar and under collar together with the interfacing according to pattern.
 Transfer pattern markings.
 Apply interfacing on the wrong side of collar.
 Place the collar and under collar together right sides facing, match the raw edges, fitting
lines and notches.
 Pin, tack along F.L, leaving the lower edge where the collar is to be attached to the
neckline.
 Remove the pins and machine the sides and the top edge leaving the lower edge
unstitched.
 Trim the seam allowance.
 Snip / chip pointed edges.
 Turn the collar to the R.S.
 Press.
 Attach to the garment.
 Top stitch.
Attaching the collar to the neckline.
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  Place R.S of collar to the R.S of garment such that under collar is on R.S of garment
match the F.L notches.
 Pin and tack the under collar layer on F.L.
 Remove pins and stitch.
 Remove tacking and turn collar up and straight.
 Layer/trim and snip seam allowance to reduce bulk.
 Fold the free edge of collar to the W.S to curve the raw edge of neckline and tack along
F.L.
 Remove pins and topstitch.

QUALITIES OF A WELL MADE COLLAR.

 Flat.
 Symmetrical.
 Smooth edge/knife edge.
 Accurately positioned.
 Proportional to the garment.
 Interfaced under collar.
 Concealed collar seam.
 Neat.
 Lie flat.

METHODS OF ATTACHING A COLLAR ONTO A NECK LINE.

 Bias binding/crossway strip.

 Facing.
 Self neatening.
 Sandwiching between lining and garment.

SLEEVES.

Functions of sleeves.

 Introduce style features.

 Decorate garments.
 Make them more complete like coats.

TYPES.

 Cut as separate pieces/set in sleeves.

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  Cut as one piece with garment /kimono.
 The length vary depending on; use of garment, fashion and effect desired.

Straight gathered head. Bishop. Puff. Raglan. Kimono.

Preparations to make on a sleeve ready for attachment.

 Identify the sleeve head.

 Disposal of fullness at the sleeve head.
 Identify the back and front of sleeve head.
 Make the sleeve seam.
 Neaten the sleeve seam.
 Prepare and make the hem.

PREPARATION OF A SET IN SLEEVE/SEPARATE PIECES FROM GARMENT.

 Make two rows of gathering stitches between the notches through the crown of the
sleeve.
 Leave threads hanging at the end.
 Complete the under arm seam and press the seam flat.
 Complete the side seam and shoulder seam of the garment.
Attaching the set in sleeve.
 Work from W.S of garment and R.S of sleeve.
 Slip in the sleeve into the arm hole matching/using notches; side seam and under arm,
crown and shoulder seam and fitting lines.
 Pin sleeve into garment from the under arm.
 Tack and remove pins.
 Stitch up to where gathering stitches begin.
 Distribute gathers evenly on the crown.
 Remove tacking and gathering stitches.
 Trim raw edges evenly to 6mm.
 Neaten raw edges appropriately.
 Press.
 Hem the lower edges of short sleeve.

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QUALITIES OF A WELL MADE SLEEVE.

 Fullness should be evenly distributed.

 Sleeve seam should match with side seam and shoulder seam to crown.
 Should have firm and neat stitches.
 Both sleeves should have same length and shape.
 Should be well neatened.
 Cap smoothly rounded.
 Armhole seam line should be smooth and strong.

Diagrams.

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PROCESSES WORKED ON BEFORE SETTING IN A SLEEVE/PREPARATION BEFORE ATTACHING.

 Making shoulder seams.

 Making side seams.
 Finishing the lower edges.

EDGE FINISHING.

 This is the process of neatening curved/straight edges of garments to hide loose

threads/make neat.
Ways/methods of finishing edges.
 Facing.
 Binding.
 Hemming.
 Shell edging.
 Crocheting.
 Trimming/scalloping/piping/lace/frill.

Factors that influence the choice of an edge finish.

 Type of fabric/texture/weight.
 Position of the edge to be finished.
 Shape of edge to be finished.
 Effect desired.
 Type of article/garment.

FACING.

 Is a piece of fabric used to finish edges of garments.

 They may be cut as one piece with garment section/extended/separate piece and joined
by use of an open seam.
Fuctions of facings.
 Neaten raw edges.
 Decorate garment.
 Shape and give body where applicable.
 Provide enough thickness for attaching fasteners.

TYPES.

 Straight.

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  Cross way strip.
 Faced facing.

Diagrams.

CHARACTERISTICS/QUALITIES OF A GOOD FACING.

 Flat and even in width.

 Same shape with edge faced.
 Well neatened at loose edges.
 Well held into garment.
 Under stitch to be flat.

ATTACHING A FACING ALONG THE EDGE OF A GARMENT.

 Place R.S of facing and R.S of garment together.

 Pin and tack.
 Remove pins and stitch along F.L.
 Turn the facing to the W.S of garment.
 Press to keep flat.
 Turn the free edge of the facing down and work running stitches to neaten it.

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AREAS WHERE USED.

 Necklines.
 Armholes.
 Hems.
 Openings.
 Sleeve ends.
 Collars.
 Yokes.

BINDING.

 Is a strip of material, matching color to garment cut on cross used to neaten.

 It shows on both sides.
 Is cut on cross to make it lie flat./cross grain/diagonal.

PROCEDURE OF CUTTING BIAS BINDING/HOW TO CUT BIAS.

 Fold off over one corner of material so that the weft threads lie along the selvedge.
 Mark a line on fold and open up.
 Mark out the required depth from the folded line and cut the strip.

USES OF BIAS BINDING ON ARTICLES.

 To allow stretching on curved edges.

 Reinforce/strengthening.
 Finishing/neatening.
 Decorative purposes.

ATTACHING A BINDING ALONG EDGE OF GARMENT.

 Place R.S and facing.

 Pin and tack.
 Remove pins and stitch along F.L.
 Remove tacking.
 Fold the free edge of the strip to meet edge of garment.
 Bring the fold onto the F .L.
 Pin and tack.
 Remove pins and hem/back stitch.
 Remove tacking and press.

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HEM MANAGEMENT.

 This is a way of neatening the raw edges by turning the fabric towards the W.S to form a
fold.
 Is made up of two turnings i.e a narrow turning of 4mm and wider/bigger which forms
the depth of the hem.

Types.

 Solid hem-a hem that has the two depths being equal. Is ideal for transparent clothes.
 False hem-a hem that is finished using a cross way strip from the wrong side.
 The depth of the hem depends on;
-Shape of edge to be finished.
-Position to be finished.
-Material used.
Qualities of a well made hem/points to look for.
 Flat with no folds.
 Of even width.
 Suitable width not exceed 7.5cm in depth and flared 1.5cm.
 Not bulky unless making a solid hem.
 Firmly fixed/correct tension of stitches.
 Matching color of thread with fabric.
Factors for choice.
 Type of fabric.
 Type of edge/straight/curved.
 Type of garment.
 Desired effect.
Making a hem.
 Mark hem line with pins and marker putting them 10cm apart.
 Tack.
 Turn up hem along the tacking line matching seams.
 Tack through the fold 6.5cm up the edge.
 Measure out desired depth and fold then pin and tack.
 Stitch and remove tacking.
 Press.

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Advantages of slip hem.

 Invisible on outer side.

 Neat.
 Strong.

Diagrams.

Fastenings.
 These are means of closing an opening to retain shapes and fit on garments.
 They can be functional/decorative or both.
 Functional means are able to open and close openings.
Functions of openings;
 For decoration like the faced slit.
 For body movements like back, sides and front openings on skirts.
 For easy dressing and undressing.
 Allow garments to be made in close fitting style.
Factors for choice of openings.
 Garment.
 Material.
 Position.
 Wearer.
Types of fasteners.
 Button and buttonholes.
 Hook and eye.

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 Zips.
 Loops with cord.
 Velco tapes.
 Press studs.
Factors to consider for choice of fasteners.
 Suitable in size to the opening. Narrow wraps require small fasteners.
 Suitable to the article. Metallic/zips not suitable for underwear.
 Suited to style of garment like plain button to floral fabric.
 Suits position/strain. Button for front of blouses.
 Suitable for wearer like ribbons for children.
 Suits the fabric bulky not zips.
Points to observe when selecting fasteners.
 Type of fabric.
 Quality of button.
 Position of opening.
 Age of user of garment.
 Desired effect.
 Type of garment like overall, night dress.
Characteristics/qualities of good fasteners.
 Aligned so that the opening lies flat and closed.
 Sewn on a double fabric.
 Sufficient and evenly distributed to avoid gaping.
 Pressed to lie flat.
Rules to observe when fixing fasteners.
 Shown on double fabric.
 Sufficient so that the opening can be closed properly.
 Evenly spaced.
 Should be shown directly opposite each other to make the opening lie flat when
fastened.
 Should suit the type of opening.
Buttons and button holes.
 Buttons are fixed when the garment is completed.
 Button holes are made before buttons.
 They can be horizontal/vertical.
 Horizontal are used on closely fitting bands like cuffs, collar stands, dress bodices and
waist bands.
 Vertical are used on loosely fitting garments.

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 They are worked on the R.S of garments.
Types of button holes.
1. Hand worked; one rounded end and one squired end, two squire ends and two
rounded ends.
 Rounded and squired end is nearest edge of opening.
-Used in loosely fitting clothes.

 2 squired ends. Suitable where there strain in either directions. The button remains at
the centre of the button hole like in loose fitting shirts. They are cut vertically.

 Two rounded ends. Used where there is no strain on both sides.

2. Bound.
Length of buttonholes.
 Should be equal to the width of the button plus 3mm to allow the button to slid in and
out easily.
 The thickness of the button can be made using thread for those without the shank.
 The measurements of the button which determine the size of a buttonhole are; depth
of button and thickness.

How to work hand worked button holes.

 Mark position and length of button hole and work two rows of running
stitches.
 Snip carefully through the two layers and cut a slit the exact length of the
stitch.

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  Work the button hole from left to right starting at the lower corner of the slit
then work an odd number of over casting stitches.
 Work up to the top edge of slit then work three stitches across width.
 Work buttonhole stitches across width and finish off.

Diagrams.

Factors that contribute to a well made hand worked buttonhole.

 Ensure correct tension.
 Ensure stitches are made correctly.
 Stitches should be of same length.
 Work stitches immediately after cutting the hole before fraying.
 Slit should be cut on a straight grain to enhance working of neat stitches.
Buttons.
 Are fasteners/devices used for closing and opening of openings.
 Can be decorative.
 Are of different sizes, shapes, colors and materials.
 Can be flat /made with shank.
 Are placed on C.F/C.B.
 Should match fabric in color and weight.
 Strong threads are used to stitch to withstand constant strain.
 Are equally spaced to avoid gaping and to make garment lie flat.

Uses of buttons.
 As a style feature/decoration.

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  Fastening an opening/functional/putting on and off.
 To give shape.
How to work on buttons.
 Mark position.
 Fasten thread with a few back stitches on the R.S.
 Pass needle through eye of button and down through the second eye and
fabric to W.S.
 If button has no shank, allowance can be given by using a match stick/pin on
the button.
 Work 5/6 stitches then fasten off by; taking thread through the W.S and loop
stitch a bar to neaten.
-Taking thread through W.S and making a knot.
Functions of the button shank.
 Assist accommodate thickness of overlap when fastened.
 Allow for movement of button lease.
 Ensures button does not rest on the material causing strain when buttoning
up.

Qualities of a well made opening with buttons and buttonholes.

 Position of buttons match buttonholes.

 Appropriate size of buttons for buttonholes.
 The under lap and overlap should be equal length and width.
 Should be flat.
 The laps should be wide enough to prevent gaping.
 Opening should be well stitched/good stitchery.
 Firmly fixed buttons.
 Well neatened buttonholes.
 Overlapping in the correct direction for the garment.
Pattern drafting.

Designing what to be cut and made.

Types of patterns.

 Drafted-one drawn by the person doing the work.

 Commercial-one purchased while ready for use.

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Equipment for preparation of fabric before cutting out.

 Iron.
 Ironing board.
 Cutting shears.
 Tape measure.
 Seam ripper.
 Pins.
 Needles.
 Working table.
 Tracing wheel etc.

Preparation of fabric for layout.

 Press and remove creases.

 Grain the fabric if necessary.
 Check for faults like knots, hanging threads and remove.
 Pre shrink if necessary.
 Stretch by pulling diagonally to obtain shape.

Preparation for layout.

 Press pattern pieces before laying out for accuracy.

 Lay out as shown in lay plan.
 Pin all corners and curves to prevent moving during cutting.
 Hold down work firmly.
 Cut out with long even strokes for an even edge.
 Transfer all pattern markings.
 Remove pieces carefully and store in an envelope.

Methods of transferring pattern markings.

 Tailor wax.
 Tailor carbon.
 Tailor chalk.
 Long and short tacking.
 Thread marking.
 Carbon.

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 Pattern pieces.

 Collar yoke sleeve front back.

Skills to be learnt.

 Drafting.
 Laying.
 Cutting.
 Stitching.
 Finishing.
 Packing.

4.7 REPAIR AND MAINTENANCE OF CLOTHES.

4.8 LAUNDRY WORK PROCESSES, EQUIPMENT AND MATERIALS.

 This is the process of washing and caring of clothes.
 It includes repair, washing and finishing.
LAUNDRY EQUIPMENT.
 Washing.
 Drying.
 Storing.
 Finishing.
WASHING EQUIPMENT.
 Basins.
 Buckets.
 Brushes.
 Washing machines.
 Sinks.

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 Boilers.
BASINS AND BUCKETS.
 Can be plastic/metal.

FACTORS CONSIDERD FOR CHOICE.

 Size should correspond with amount of washing.
 Material should be of good quality.
 Shape should provide convenience and comfort in use.
 Design should have means of lifting.
 Should have smooth edges.

MATERIALS USED FOR MAKING BASINS/BUCKETS.

 Plastics.
 Aluminium.
 Stain less steel.
 Enamel/plastic resin sprayed on metals then subjected to high temperatures.
 Metal.
WHY PLASTIC BASINS AND BUCKETS ARE POPULAR.
 Available in different colors.
 Available in different shapes.
 Don’t rust hence cant stain clothes.
 Cheap and available in most areas.
 Light and easy to move.

USES OF BASINS AND BUCKETS.

 Are used for washing, soaking and rinsing.

 They can be used to draw water from a reservoir and transfer it to the laundry area.
 Can be used to carry clothes to a convenient drying area.
 Used for storing water.
 Used for storing wet clothes.

CARE OF BASINS AND BUCKETS.

 Metal should be dried to avoid rusting.
 Never throw them to avoid damage.
 Plastics be kept away from heat.
 Plastics should not be sat on.
HOW TO ENSURE PLASTIC BUCKETS LAST LONG.
 Avoid sharp object contact.

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 Avoid dropping.
 Avoid prolonged contact with boiling water.
 Avoid long exposure to sun.
 Use them for the right purpose.
SINKS.
 Can be built in the laundry/ outside the house.
 Are mainly made of concrete and cement.
FACTORS TO CONSIDER WHEN CONSTRUCTING SINKS.
 Can hold sufficient water.
 Are at reasonable height to all persons washing.
 Have some draining area.
CARE OF SINKS.
 Avoid solid waste inside.
 Clean and rinse after use.
 Keep area around it dry.
 Don’t wash items with a lot of mud in them.
FUNCTIONS OF SINKS.
 Washing.
 Soaking.
 Storing water.
LAUNDRY BRUSHES.
 Brushes used in the washing process.
FACTORS TO CONSIDER FOR CHOICE.
 Not be too soft nor too stiff.
 Bristles be firmly fixed.
 Handle be easy to hold.
 Made of strong, smooth and light material.
USES.
 Scrubbing clothes.
 Scrubbing heavy jackets.
 Scrubbing canvas shoes.
 Scrubbing bags.
CARE.
 Clean after use.
 Keep on side way to dry easily and to avoid damage of bristles/place in tilted to dry
easily.
 Use brush with water of appropriate temperature, very hot can cause bristles to fall off.
WASHING MACHINES.
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 Are energy and time saving equipment.

FACTORS TO CONSIDER FOR CHOICE.

 Cost.
 Size to suit amount of washing.
 Space in the house.
 Durability.
 Should have a manual.
 Check on electrical connections.
USES.
 Washing.
 Washing and drying.
 Disinfect, whiten/remove stains.
CARE.
 Put enough clothes.
 Clean after use.
 Follow manufacturer’s instructions.
 When washing time is over, remove the clothes.
 Leave door open after use to air.
ADVANTAGES.
 Saves time.
 Saves energy.
DISADVANTAGES.
 Expensive.
 Uses electricity.
 Requires experts to operate.
BOILERS.
 Used for heating water for washing.
 Used for boiling clothes to whiten/remove stubborn stains/white clothes and linen.
 Used to disinfect.
FACTORS FOR CHOICE.
 Size according to amount of boiling.
 Durable.
 Cost.
 Have a manual.
USE AND CARE.
 Avoid overloading.
 Clean and dry after use.
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 Remove deposits that form on walls especially where hard water is used
/descaling/deffuring.
 Don’t heat if there is no water.
 Follow instructions from manufacturer.
DRYING EQUIPMENT.
 Are equipment used to enhance the drying process.
 Examples;
-Clothes line.
-Clothes pegs.
-Drying racks.
-Driers.
CLOTHES LINES.
 Are in form of strings where clothes are hung to dry.
FACTORS FOR CHOICE.
 Rust free to avoid staining clothes.
 Smooth not to tear clothes.
 Strong and firm to prevent sagging.
 Material should be resistant to all weather conditions.
 Fixed between two posts at a level not less than 1.5 m above the ground.
MATERIALS USED FOR CLOTHES LINES.
 Sisal.
 Plastic.
 Metal.
WHY SISAL FIBRES ARE UNSUITABLE FOR CLOTHES LINES.
 Not smooth.
 Not durable/can’t resist rains.
 Not strong.
 Not firm to prevent sagging.
CARE.
 Wipe the line with a clean moist cloth before hanging clothes.
 Discourage children from swinging using the lines.
 Ensure it does not sag too much so that clothes don’t touch the ground.
CLOTHES PEGS.
 Items used to secure clothes on the line for them not to fall/be blown away by wind and
to dry faster.

FACTORS FOR CHOICE.

 Well fixed.

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 Open and close easily.
 Strong to secure heavy clothes/good quality.
 Cost.
 Type.

MATERIALS USED FOR CLOTHES PEGS.

 Wooden.
 Plastic.
 Metal.
DRYING RACKS.
 Are made of wood/metal with wires.
 They are used to dry clothes outdoor/indoor.

FACTORS FOR CHOICE.

 Wooden ones must be smooth to avoid damaging fabric.
 Rust free to avoid stains.
 Choose designs that can be folded during storage to save on space.
CARE.
 Don’t hang too many clothes on them.

DRYING METHODS.
 Line drying. This is drying garments using the clothes line.

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 Tumble drying. Drying using a tumble drier machine.

 Drip drying. Hanging up clothes when they are wet so that you don’t need to iron them.

 Flat drying. Drying clothes flat on the ground horizontally.

Reasons for drying in the sun.

 Remove moisture.
 Hasten drying/avoid prolonged dampness.
 To kill germs/sterilize/disinfect.
 To freshen clothes.
 To bleach white cotton/linen.
STORAGE EQUIPMENT.
 These are materials that are used to store clothes after drying/for cleaning.
REASONS FOR PROPER STORAGE.
 Protect clothes from dirt, pests and rats.
 Make them ready for next use.
 Protect them from bleaching agents like light.
EQUIPMENT USED FOR STORAGE.
 Those to store laundered clothes are; wardrobes, boxes, chest drawers, hangers and
cartons.
 Those to hold dirty clothes are; clothes baskets, laundry baskets/bags and cartons.
 Improvised storage facilities include; wires tied across two adjoining walls, nails fixed on
walls, bags and sacks.
WAYS OF IMPROVISING STORAGE FACILITIES.
 A bar of wood fixed on the wall with nails.
 A rack with hooks and curtains around.
 A basket with a cover.

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 A carton box.
 Large polythene bags/clean sacks.
 A line fixed with nails. Across two wall.
FACTORS CONSIDERED FOR CHOICE OF STORAGE FACILITIES..
 Enough to store clothes available.
 Ward robes should have doors to protect them from dirty.
 Drawers should slide easily.
 Cost should be affordable.
 Durable.
 Have smooth surface and be easily cleaned.
 Lockable.
 Hangers be strong, smooth and rust proof/don’t rust.
QUALITIES OF A LAUNDRY BASKET.
 Light weight material.
 Durable.
 Smooth.
 Color fast material.
 Perforated for free air circulation.

CARE FOR STORAGE EQUIPMENT.

 Line with clean paper to protect clothes.
 Use nepthalene balls to keep pests away.
 Cartons and baskets should be placed on a raised surface to avoid dampness.
 Avoid overloading the wardrobe rail and hangers.
 Pull drawers gently to avoid damaging.
FINISHING EQUIPMENT.
 It involves ironing/pressing, folding and airing.
 Ironing is the moving of the iron backwards and forwards on an article.
 Pressing is placing and lifting the iron from one area to another on the article.
 Equipment used help to give final finishing touches on clothes.
 Equipment are;
-Irons/iron boxes.
-Ironing boards/tables.
-Mangles.
IRONS/IRON BOXES.
TYPES OF IRON/IRON BOXES.
CHARCOAL.

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 Uses charcoal.
ADVANTAGES.
 Easy to operate.
 Is handy where other fuels are unavailable.
 Inexpensive to buy and maintain.
 Exerts reasonable pressure.
DISADVANTAGES.
 Is dirty.
 Takes long to heat.
PRECAUTION TO TAKE WHEN USING A CHARCOAL IRON.
 Clean the sole plate before use.
 Avoid dropping.
 Avoid immersing in water.
 Ensure the charcoal is red hot before use.
 Close the iron well before use.
 Use a moist piece of cloth/newspaper to regulate the temperature.
 Place it on a stand to avoid burning the cloth/table.
ELECTRIC.
 Use electricity to operate.
ADVANTAGES.
 Clean to handle.
 Can be thermostatically controlled to suit different fabrics.
 Some have steam and spray to dampen dried cotton/linen.
 Are available in many colors, sizes and weights

DISADVANTAGES.
 Can easily burn clothes if not well operated.
 Can’t work if there is no electricity.
PRESSURE .
 Uses paraffin.
ADVANTAGES.
 Handy.
 Reasonable weight.
 Clean to use.
DISADVANTAGES.
 Can’t be used if no paraffin.
GAS.

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 It uses gas.
ADVANTAGES.
 Handy.
 Clean in use.
 Reasonable weight.
 Has thermostatic control.
DISADVANTAGES.
 Can easily burn if not controlled well.
 Can’t be used if gas is not available.
FACTORS FOR CHOICE.
 Depends on source of energy available.
 Cost.
 Choose those that can’t rust easily.
 Durable.
 Ensure soles are flat.
 If electric ensure heat regulator is working.
CARE AND USE.
 Check code regularly to ensure they don’t expose wires.
 Ensure ironing is done at the right level of dampness. If too wet, they take longer and
consume a lot of electricity.
 Ensure hands are dry as the switch is put on.
 Switch them off immediately after use.

IRONING BOARDS.
 Are for ironing shaped items.
 They are padded so no need of using blankets.
FACTORS FOR CHOICE.
 Firm and stable.
 Should have heat proof mat at one end to hold the iron when not in use.
 Should be adjustable.
CARE.
 Fold before storing.
 Oil joints occasionally.
 Use it for the right purpose.
IRONING TABLES.
 Should be made of plain wood not to be destroyed by heat.
 Spread a blanket then cover with clean sheet.

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 FACTORS FOR CHOICE.
 Flat.
 Unpolished because heat makes scorch marks on them.
 Stable.
 Large/big enough.
 Cost effective.
 Reasonable height.
MANGLE.
 Is a machine used for finishing in the laundry.
 Clothes are passed between two padded rollers as heat and light are applied.
 Is useful for pressing flat items as table clothes, bed sheets, loose covers and towels.

LAUNDRY PROCESSES.
 This process involves; sorting, mending/repairing, soaking, washing, rinsing, drying,
finishing and storage.
SORTING.
 Is done to ensure each group of clothes is washed separately.
 It helps to protect clothes from being damaged by color from other clothes.
CRITERIA OF SORTING.
 Very dirty clothes.
 Table and kitchen.
 Loose colored.
 Fast colored.
 White.
 Bed linen.
MENDING/REPAIRING.
 This should be done before washing to prevent the tear from getting
bigger/enlarging/worse during the process of washing.
 Replace lost buttons.
 Fix loose buttons, to prevent falling off during washing.
FACTORS TO CONSIDER WHEN MENDING WORN OUT CLOTHES.
 Method of fabric construction. Darning for knitted fabrics and patching for woven
fabrics.
 Nature of the part to be repaired. Holes, tear or thinly worn out parts.
 Position to be repaired.
 The yarn used should be of the same type and color as that of the garment.
 In case of patching, the patch should be of the same fabric as that of garment.

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 Don’t use new patch for old garments otherwise the garment is bound to get worn out
faster.
 Prints on patch should match those on the garment so that the patch is not
conspicuous.
FACTORS THAT DETERMINE THE TYPE OF REPAIR.
 Type of garment.
 Weight.
 Age of wearer.
 Type of damage.
 Position of damage.
 Desired effect.
 Size of damage.
 Fabric construction.
SOAKING/STEEPING.
 This is the act of putting clothes inside water and soap for some period of time.
REASONS FOR SOAKING.
 Loosen dirt.
 Make it easier to wash.
FACTORS TO CONSIDER WHEN SOAKING.
 Length of period.
 Type of clothes.
 Color fastness.
 Purpose/reason. Are they for sick/healthy.

REASONS FOR NOT SOAKING FOR 24 HOURS.

 May develop bad smell/bacteria action.
 It weakens fibres.
 May cause discoloration.
 May develop moulds.
WASHING.
 The process of removing dirt from clothes.
 Dirt is a discoloration on the garment that is easily removed by ordinary wash.
 Is done according to the type of fabric.
 Can be manual/machine.
 When washing manually, have water in a large container that will hold the amount of
clothes to be washed conviniently.
 Wash by; friction/rub, kneading or squeezing.

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 When using machine follow manufacturer’s instructions.
RINSING.
 The removal of soap from clothes which was used during the washing.
REASONS FOR RINSING.
 To leave clothes clean.
 Make them fresh.
 To retain their quality.
EFFECTS OF NOT RINSING.
 Will have some marks left in them as they dry.
 Clothes get coarse and irritate the skin of user.
 Clothes have an unpleasant smell when they dry.
 Detergents used remain on the clothes for long.
OTHER ACTIVITIES THAT MAY BE DONE DURING RINSING.
 Bluing.
 Starching.
 Fabric conditioning.
 Disinfecting.
 Wringing to remove water.
FAMILY WASH.
 Family wash varies from one family to another depending on family size.
 Equipment available.
 Income of the family.
 Type of labor available for washing.

PREPARATION FOR FAMILY WASH.

 Decide washing day.
 Ensure availability of necessary equipment.
 Sort clothes.
 Soak if necessary.
 Remove stains is any.
 Wash baby clothes separately.
 Start with those that may need more time.
 Keep checking so that they don’t become too dry.
 Clean washing equipment after use.
 Finish the clothes.
 Store appropriately.

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 POINTS TO EMPHAZISE IN A LESSON ON PREPARATION FOR A FAMILY WASH.
 Choosing special day for the wash.
 Collecting and sorting.
 Mending to avoid further tear.
 Removing stains.
 Collecting equipment and other washing aids.
 Soaking.
 Preparation of starch.
 Availability of water.
 Emptying pockets.
POINTS TO CONSIDER WHEN PLANNING TO TEACH LAUNDRY WORK.
 Weather.
 Availability of water.
 Type of fabric to be washed.
 Equipment availability, laundry agents/soap, starch, removers and space available.
 Age of learners being taught and the process they can be able to master.
 Stage/level/ability/previous knowledge they have on the subject.
 Timing of the lesson in relation to the work to be covered.
LAUNDRY AGENTS.
 Are substances facilitating removal of dirt from clothes.
 Includes water and detergents.
 Water can be hard/soft
 If it’s hard the hardness must be removed by; boiling, salting or adding ash.
 Detergents are substances used with water during washing to improve cleansing power
of water. They can be soap/soap less.
 Other agents used include; salt, blue, starch etc.
POINTS TO CONSIDER FOR CHOICE OF CLEANING AGENTS.
 Safe for user.
 Adequate instructions on use.
 Suitable for surface to be used.
 High cleaning power.
 Versatile.
PROPERTIES OF GOOD LAUNDRY DETERGENTS.
 Not damage clothes/harm hands.
 Rinse off clothes well.
 Good cleaning power.
 Not leave its perfume on clothes.

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  Leave clothes smelling fresh.

IMPORTANCE OF SALT IN LAUNDRY.

 Soften hard water.
 Fixes dye on loose colored articles.
 Soften stains/stain removal (protein, ink and blood).
 Disinfect clothes/ killing germs.
 Dissolves/breaking mucus when washing handkerchiefs.
ADVANTAGES OF SOFT WATER.
 Saves on soap.
 Lathers easily with soap.
 Does not foam scum/ stain.
DISADVATAGES OF HARD WATER.
 Takes long to form lather/time wasting.
 A lot of energy required to form lather.
 Stains kettles/boilers.
 Blocks pipes.
 Scum formed in hard water by soap discolors white garments and leaves whitish/grayish
particles on dark colored articles.

DIFFERENCES BETWEEN TEMPORARY AND PERMANENT HARDNESS OF WATER.

 TEMPORARY  PERMANENT
 Caused by calcium/magnesium  Caused by calcium/magnesium sulphate.
 Removed by boiling, adding sodium  Removed only by use of sodium carbonate to
carbonate cause iron exchange.
EXPLAIN THE HOME LAUNDERING PROCEDURE OF A WOOLEN CARDIGAN.
 Use luke warm water in a mild detergent to avoid shrinkage and felting.
 Squeeze and knead gently to avoid felting.
 Any soiled part must be rubbed gently.
 Avoid lifting it out of the water to avoid loosing shape.
 After washing, squeeze in luke warm water to remove soap.
 Rinse twice.
 Squeeze out as much water as possible/roll as tightly as possible in a clean dry towel.
 Spread on a clean paper/towel under shade to dry flat to prevent loosing shape.

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  Press with a moderate hot iron on the wrong side to avoid damaging the wool.
 Air thoroughly before storing.
GIVE REASONS WHY SALT IS IMPORTANT DURING LAUNDRY WORK.
 It softens protein stains from clothes.
 Disinfects clothes.
 Fixes dye on loose colored articles.
 Softens hard water.

4.9 CARE LABELS.

 These are tags attached to garments to indicate the fibre content and how it should be
treated during laundry process.
 They are words/symbols recognized internationally.
IMPORTANCE/FUNCTIONS OF CARE LABELS.
 Assist in selection of garment/help in deciding before purchase whether you will be able
to take care of the item.
 Assist dry cleaners in choosing the right solvents for particular items.
 Assist in application of the right treatment/assist the consumer to give the correct
laundry treatment.

INTERPRETATION OF CARE LABELS.

 The information covers processes such as; washing, drying, ironing, dry cleaning and
treatment.

WASHING SYMBOLS.
 The figure below indicates control at which a washing machine should be set. The
degrees are temperatures for washing.

-machine wash very hot. -hand wash/normal wash.

-maximum agitation. -normal rinse.
-Normal rinse.

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 -Suitable, cotton and linen -m/c wash hot. -hand wash.
-medium agitation. -normal wash.
Cold rinse and drip dry.

-Colored nylon, polyester, -m/c wash cool. -hand wash cool.

cotton and rayon with -minimum agitation.
special finish. Cold rinse short spin. Don’t
wring.

 Basin indicates that the article is washable.

 1,4,8, control at which washing machine is set.
 95, 50 and 30 degrees, temperature of the washing water.
DRYING SYMBOLS.
SIGN/SYMBOL MEANING/WORD INTERPRETATION
-dry in the sun.

-do not dry in the sun.

-line dry.
-hang on the line to dry.

-dry flat.
-dry horizontally.
-mainly for acrylics and woolen.

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 -drip dry/dry vertically.

-tumble dry.
-m/c dry.
Extract excess water by drier.

-do not tumble dry.

IRONING SYMBOLS.

 An iron box is used in these symbols to give the ironing instruction.

 The number of dots in the ironing symbol indicates the correct temperature setting.
 The fewer the dots the cooler the iron setting.
 SYMBOL  MEANING
  Use a cool iron.
 Synthetics.
 120 degrees.
  Use a warm iron.
 160 degrees.
 Moderate iron.
  Use a hot iron.
 210 degrees.

  Do not iron.

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 TREATMENT SYMBOLS.
 Symbol  Meaning
  Bleach may be used.

  Chlorine bleach may be used.

  Do not bleach.

DRY CLEANING SYMBOLS.

ADVANTAGES OF DRY CLEANING.

 Solvents used are light hence don’t wet the garment making it heavy preventing it from
stretching.
 Is faster than washing.
 Solvents evaporate faster therefore drys quickly.
 Color, shape and luster is maintained.
 The home dry cleaning is referred as VALETING.
THE LABELS.
 The circle label refers to dry cleaning. The letters inside the circle show the the solvent/
agent to be used in the dry cleaning process.

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  Symbol  meaning.
  The article can be dry cleaned.

  P-can be dry cleaned using

petroleum solvent/perchloro ethylene,
white spirit, solvent 11 and 113.

 A-goods normal in All solvents.

 F-goods normal for dry cleaning in

white spirit and solvent 113.

  Do not dry clean.

4.10 SPECIAL TREATMENT IN LAUNDRY WORK.

 These are treatments that are not applied in normal/regular laundry work.
 They are;
-Starching.
-Bluing.
-Sterilizing.
-Fabric conditioning.
-Stain removal.
Reasons for special treatment.
 Specific attention is given to the treatment required.
 To preserve color and appearance of certain articles.
 Garments and articles are handled separately and individually.

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 Some clothes and articles may need special attention once in a while due to the nature
of their use like towels and overalls.
 Appropriate times and methods are selected to handle specific cases.
 Gives opportunity to disinfect clothes.
STARCHING.
 Is the process of stiffening cotton and linen fabrics.
 The starch is extracted from starchy foods like; maize, potatoes and cassava.
 It is done after final rinse.
 Can be in powder, liquid or spray.
REASONS FOR STARCHING.
 Makes ironing easy.
 Stiffens clothes/gives clothes a body/improves texture.
 Improves appearance/whitens them/glossy/shiny.
 Keeps clothes because they become dirt repellent/ are dirt resistant/prevents soiling
after being made smooth.
 Freshen clothes.

PROCEDURE FOR STARCHING.

 Starch is purchased as a spray/liquid/powder .
 When using spray, parts of the article are sprayed.
 Liquid and powder are added to boiled/cold water.
 When preparing for starching, the right proportions of starch and water are mixed in a
basin and stirred to form paste.
 This is added to boiling water and left for some time. The starch formed is then diluted.
 Knead and squeeze the clothes;
-Start with white clothes if available.
-Start with those that need a lot of stiffness.
-Squeeze clothes to remove excess water.
-Remove any grain left on the surface.
-Finish by ironing.
 Starch made form boiling water is used to treat;
-Nurses cape, belts and collars.
-Table clothes.
-Curtains.
-Blouses.

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 This varies depending on the strength of the starch solution.
RULES TO OBSERVE WHEN STARCHING.
 Garment must be rinsed thoroughly before starching.
 Wring out clothes to remove excess water before starching.
 Start with white clothes before colored ones.
 Use correct strength for specific garment.
PREPARATION OF FULL STRENGTH STARCH/BOILING WATER STARCH.
INGRIDIENTS.
 1 table spoon starch powder.
 2 litre cold water.
 Half litre boiling water.
 Half litre table spoon borax if need be.
PROCEDURE.
 Make starch paste using powder and cold water and borax in a basin/bowl.
 Gradually add the paste to boiling water stirring vigorously.
 Boil to obtain a clear solution.
 N/B this is a full strength and should be diluted/thinned before used on garments. E.g
one litre of full strength starch solution;2 litres of cold water.
YOU INTEND TO TEACH LAUNDRY WORK DETERGENTS USING A RESOURCE
PERSON/SPEAKER
A). STATE THE FACTORS YOU WILL CONSIDER WHEN IDENTIFYING THE SPEAKER.
 Reliable.
 Good communicating skills.
 Time conscious.
 Knowledgeable on the topic.
 Pleasant/friendly/not scaring.
 Well groomed/presentable.
 Accessible/easy to reach.

B) STATE THE TEACHING POINTS YOU WILL EXPECT THE SPEAKER TO EMPASIZE ON THE
TOPIC.
 Definition.
 Types.
 Choice/qualities of cleaning detergents.
 Chemical composition.
 Uses.
 Instructions/procedure.
 Precautions.

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 Storage.

BLUING.

 Act of adding blue to the white clothes which have changed color as a result of age,
soup and water used for washing.
 The bluing treatment makes the color less reflective.
 After being blued, the clothes reflect the blue color making it look whiter.
 The blue is obtained from soda ash, clay, charcoal, sulphur and sodium sulphate.
 These substances are heated to form a colored substance and shaped into cubes.
 The cube is tied in a piece of cloth and put in clean water.
 The blue color spreads until the desired level of blue is obtained.
 Put the clothes one at a time, squeezing/kneading it to allow absorption of enough
water.
 Squeeze excess water before drying the article.
REASONS FOR BLUING.
 Brighten white articles.
 Counteract the yellowing of whites/prevent discoloration and makes them appear
white.

STERILIZING.
 Is carried out to prevent the spread of some communicable diseases like ringworms,
scabies etc.
 It reduces chances of spreading infections through garments and house hold articles.
 However, clothes and articles used by people suffering from infectious diseases should
be disinfected before washing.
 Protective clothing should be worn to avoid infections.
WAYS OF STERILIZING.
 Boiling.
 Disinfecting/use of chemical disinfectants.
 Fumigation.
 Steaming.
 Spreading in strong sunlight.
 Ironing.
BOILING.
 Putting clothes that have thoroughly been washed and rinsed into water and boiling
them.
 Articles are held at boiling temperature for 20-30 minutes.

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 Those that can be boiled are cotton and linen fabrics.

REASONS FOR BOILING.

 Sterilizing.
 Whitening clothes.
 Removing stains.
POINTS/FACTORS TO CONSIDER WHEN BOILING.
 Type of fabric. Suitable for white cotton and linen.
 Items to be boiled must be washed and rinsed thoroughly before boiling to remove dirt.
 During boiling, items must be turned using a stick/pair of tongs.
 After boiling, items should be rinsed in cold water and dried to freshen.
DISINFECTANTS.
 Are chemical substances that kill diseases causing germs.
 It is suitable for fabrics that can’t be boiled.
 Is not recommended for articles that will come into contact with food like tea towels.

POINTS TO OBSERVE WHEN DISNFECTING.

 Read instructions on usage.
 Rinse the disinfectant completely out of the article before drying.
 Keep them out of children’s reach.
 They can’t be added to water during soaking/rinsing.
METHODS OF DISNFECTING.
 Boiling.
 Ironing.
 Salting.
 Use of chemicals.
PROCEDURE OF DISNFECTING.
 Add the amount required to clean water.
 Immerse the clothes in the water and leave for some time.
FUMIGATION.
 Involves use of poisonous gases to kill germs on the clothes and other articles.
 They are put on an enclousure which confines them within a high concentration of
fumes such as sulphur gas for some time.
 It is used where a large amount of clothes need to be treated like in schools, hospitals,
hotels and second hand clothes before importation.
POINTS TO OBSERVE WHEN FUMIGATING.
 Avoid inhaling fumes.

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 Clean clothes thoroughly and air before use.

STEAMING.
 This is where germs are killed by putting articles in a chamber with hot steam.
 Suitable for white cotton and linen.
 Used in big institutions like hotels, hospitals and prisons.
CONDITIONING/SOFTENING.
 Is done to pure synthetics which develop and hold static electricity.
 Static electricity makes clothes cling to the body making the wearer uncomfortable and
affects the drape of the dress.
 Such clothes attract a lot of dirt and become dirt quickly.
 Examples; star soft, comfort, so soft, downy, cuddles.

REASONS FOR CONDITIONING.

 Prevents development of static electricity/prevents clinging to body/improves drape.
 Prevents wringing/creasing.
 Softens fabrics.
 Makes ironing easy.
 Freshen clothes from the added perfume/gives good smell.
 Makes it dirt resistant.
PROCEDURE.
 Conditioner is added to the water to be used for rinsing.
 Article is then immersed in the mixture.
 Articles hung without wringing all the water.
STAIN REMOVAL.
 A stain is a discoloration/dirt on a fabric that is not easily removed by ordinary wash.
 They may be caused by; grease, vegetable/animal products.
 Removal is doing away with the stains to restore appearance.
REASONS FOR STAIN REMOVAL BEFORE LAUNDERING ARTICLES.
 To avoid fixing stains during laundry.
 Prevent stains from spreading.
FACTORS TO CONSIDER IN STAIN REMOVAL.
 Composition of the fabric.
 Nature of the stain.
 Color of fabric.
 Age of stain.

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 RULES/POINTS TO OBSERVE WHEN REMOVING STAINS.
 Remove while fresh.
 Check on type of stain to identify type of remover.
 Start with mild if you don’t type then progress to stronger ones.
 Start working from outside towards inside to prevent spreading.
 Rinse after removal to remove traces of stain left.
PRINCIPLES OF STAIN REMOVAL.
 Acid stains are removed by alkaline removers.
 Alkaline stains are removed by acid removers.
 Water based stains are removed with water.
 Alcohol stains are removed by alcohol based stain removers.
 Grease stains are removed detergents/ grease based stain removers.
STAIN REMOVAL AGENTS.
GREASE SOLVENTS.
 Used to remove grease stains because grease dissolves in them.
 They include; methylated spirit, acetone, turpentine and sodium carbonate.
 They can easily catch fire hence should be kept away from fire.
 They should not be inhaled.

FUNCTIONS ON GREASE SOLVENTS.

 Soften water.
 Remove acid stains.
 Emulsify grease.

BLEACHES.
 They are of two types.
 Oxidizing bleaches like sodium peroxide, sun light and sodium hypochlorite.
 When they combine with the stain they form a colorless compound.
 Reducing bleaches like sodium hydro sulphate, which forms a colorless compound after
combining with the stain.
REASONS FOR USING BLEACHES.
 Removes stains.
 Whitens clothes.
 Disinfects clothes.
ABSORBENTS.
 Absorbs stains while wet.
 Powder is dusted on the stain and left for some time. Then it is brushed off.
 Examples; French chalk, talcum powder, blotting paper and salt.

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 STAIN REMOVAL PROCEDURE ON WHITE COTTON/LINEN, OTHER FABRICS AND NON
WASHABLE FABRICS.
a)REMOVING TEA, COFFEE, COCOA AND BEVERAGE STAINS.
White cotton  Pour boiling water through the stain immediately.
and linen  Wash normally and dry in sunshine.
 If stain has dried, cover with borax and continue as above.
Other fabrics  Soak immediately in cold/warm water.
 Repeat until stain is removed.
 Wash normally.
Non washable  Wipe over immediately, then sponge with a little home dry cleaning
agent/solution.
 Wash normally.
b)REMOVING PROTEIN STAINS-BLOOD, EGG, MILK

All washable fabrics  Soak stain in cold salty water until stain is dissolved, then
wash according to fabric. Hot water will fix the stain.
Non washable fabrics  Cover stain with starch powder and leave to absorb the
stain.
 Repeat if necessary.
 Wash according to fabric.
Grass stain/green  Soak the stain in a little methylated spirit and rub with a
leaves/vegetables piece of cotton until coloring has been removed.
 Wash normally.

STATE ANY TWO SPECIAL LAUNDRY TREATMENT ON BATH TOWELS.

 Sterilization/boiling/disinfecting/steaming.
 Conditioning.
 Stain removal.
 Bluing.
 Bleaching.

MENTION METHODS OF BRIGHTENING COTTON ARTICLES WHEN LAUNDERING.

 Bluing.
 Boiling.
 Starching.
 Adding lemon vinegar.
 Bleaching.
 Drying on the grass.
 Drying in the sun.
REASONS FOR BUTTONING UP GARMENTS BEFORE HANGING FOR STORAGE.

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 To maintain shape/avoid losing shape.
 Neat way of storing.
 Preparing it for next use/not to crease again.
 Occupy less space.
 Prevent garments from falling off.
YOU ARE PLANNING TO TEACH A PRACTICAL LESSON ON STAIN REMOVAL.
STATE ONE KNOWLEDGE AND SKILL OBJECTIVE FOR THIS LESSON.
 Learner should be able to; state, list, give/ explain the methods of stain removal.
 Learner should be able to remove stains from garments.
 Develop the interest in removing stains from garments.
GIVE THREE WAYS OF INTRODUCING THIS LESSON.
 Definition of stain.
 Review of previous lesson and linking it with the day’s lesson.
 Giving an overview of the lesson expectation/introducing straight.
 Demonstration on stain removal.
 Show visual aids/clothes with stains.
 A short story related to topic.
 Asking questions related to topic.
LIST SIX TEACHING AND LEARNING RESOURCES ESSENTIAL FOR THE SUCCESS OF THIS
LESSON.
 Water.
 Basins.
 Detergents.
 Brushes.
 Clothes line.
 Pegs.
 Hangers.
 Irons.
 Ironing surface.
 Stain removal agents.
STATE FOUR LEARNERS’ ACTIVITIES FOR THIS LESSON.
 Listening.
 Observing the demonstration.
 Asking questions.
 Answering questions.
 Collecting materials.
 Participate in removing stains.

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 STATE TWO METHODS YOU WOULD USE TO SOFTEN HARD WATER.
 Adding borax.
 Boiling.
 Adding ash.
 Adding soda.
 Adding ammonia.
 Distillation.
 Salting.
 Adding caustic soda.
 Using sodium carbonate.

4.11 LAUNDRY OF DIFFERENT FABRICS.

 This is the process of cleaning different fabrics.
 When water is used in the process it is washing and when other liquids are used like
petroleum it is dry cleaning.

LAUNDERING WHITE COTTON.

PROCSS ACTIVITY REASON

1.Repairing -mend if necessary. -protect further tear as you apply
-sew any button that is loose. friction.
-zip any zips available. -clean pockets properly.
-turn pockets inside out
2.soaking -soak each category separately in cold water. -we and soften garment.
-loosen dirt/easy to wash.
3.washing -wring articles out of soaking water. -remove dirt.
-wash in hot water by friction.
4.rinsing -rinse in warm water. -remove dirt and detergent.
-final rinse in cold water. -freshen fibres.
-can boil, blue, starch if necessary.
5.drying -wring out as much water as possible. -remove excess water.
-dry under direct sunlight. -whiten/bleach.
6.finishing -iron using hot water while slightly damp. -remove creases
-if too dry sprinkle with some water.
7.airing -air the ironed clothes. -dry completely.
-remove ironing smell.
8. storage -hang with a coat hanger/fold them neatly. -keep them neat.
-protect them from dust.
YOU INTEND TO TEACH A PRACTICAL LESSON ON WASHING A WHITE COTTON TABLE CLOTH,
WHY THE PRACTICAL APPROACH WILL BE MORE EFFECTIVE.

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 See each stage of the whole process/makes learning real.
 Use availed resources effectively.
 Use more senses hence high retention.
 Actively participate in class.
 Arouses learners interest/motivates.
 Acquires specific skills.
PREPARATIONS THE TEACHER WILL MAKE FOR THE LESSON.
 Collect laundry equipment.
 Prepare a detailed lesson plan.
 Prepare lesson notes.
 Soak the table clothes.
 Identify suitable working area/room.
 Mend.
 Remove stains if any.
 Boil water.
REASONS FOR STARCHING THE TABLE CLOTHES.
 Give glossy/attractive appearance.
 Make ironing easier.
 Stiffen/give body/improve texture.
LIST THE LEARNING ACTIVITIES FOR THE LESSON.
 Washing.
 Asking questions/answering questions.
 Collect, cleaning and storing equipment.
 Collect and store agents.
 Clear working area/room.
 Copy summary notes.

PROCESSES WHEN LAUNDERING WHITE COTTON APRON.

 Stain removal.
 Steeping.
 Rinsing.
 Starching.

LAUNDERING LOOSE COLORED COTTON/THOSE THAT RUN.

PRECAUTION WHEN LAUNDERING LOOSE COLORED COTTON.
 Don’t soak.
 Wash quickly to minimize loss of color.
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  Wash separately.
 Wash by kneading and squeezing.
 Add salt to second and last rinse.
 Dry under shade.
 Dry separately.
 Remove from line before completely dry.
 Use mild detergents.

Process Activity Reason

1 -as white cotton. -as white cotton.
Repairing.
2 -do not soak. -prevents loss of color.
Soaking.
3 -wash in warm soapy water using kneading and -remove dirt.
Washing. squeezing. -
4. -rinse in warm water. -remove dirt.
Rinsing. -final rinse in salty cold water. -fix color.
-Add lemon vinegar to final rinse. -brighten color.
5. -remove excess water. -facilitate quick dry.
Drying. -dry inside out under shade on a line. -prevent fading.
6. -iron on wrong side while damp. -remove creases.
Finishing. -use medium iron.
7. -air in the open. -freshen/remove smell.
Airing. -remove excess water.
8. -fold and store. -keep them neat.
Storage.

LAUNDERING A FAST COLORED COTTON.

 These don’t lose dye into the washing water.

Process Activity Reason
1. -mend if necessary -prevent further
Repairing. damage.
2. -soak for a short time. -loosen fixed dirt.
Soaking.
3. -wring to remove soaking water. -remove dirt.
Washing. -use warm soapy water by light rubbing between
the hands.
4. -in warm water. -remove dirt.
Rinsing. -Final rinse in cold water. -freshen.
-add vinegar to final rinsing water. -brighten color.
5. -wring out as much water as possible. -remove excess

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Drying. -dry inside out under shade on clothes line. water.
6. -iron using medium iron/warm while still damp. -remove creases.
Finishing.
7. -air in the open. -dry completely.
Airing. -freshen.
8. -fold and store appropriately. -keep them neat.
Storage
LAUNDERING ACRYLIC.

Process Activity Reason

1 -wash in warm soapy water using kneading and -remove dirt.
Washing. squeezing.
2 -rinse in warm water. -reduce soap.
Rinsing. -final rinse in warm water to which a -reduce static
conditioner is added. electricity.
3. -squeeze out excess water. -dry.
Drying. -lay on a flat surface under shade.
4. -press indirectly using a warm iron. -prevent loss of
Finishing. -don’t press damp acrylic/use stem iron. shape/size.
-avoid shiny patches
and marks.
5. -air in the open -dry completely.
Airing

LAUNDERING POLYESTER.

Process Activity Reason

Soaking -soak in cold water shortly. Loosen dirt.
Washing Wash in warm soapy water by kneading and Remove dirt.
squeezing.

Rinsing. Rinse in warm water. Remove soap.

Final rinse in cold water Freshen.
Drying. Drip dry under shade. Prevent fading.
Finishing. Use a warm iron. Remove creases.
Airing. Air the dry garment in the open. Freshen/remove any
smell.
Remove any
remaining moisture.

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LAUNDERING WOOLLEN.

Process Activity Reason

Preparation. Mend.
Shake off dust.
Washing. Wash in cold soapy water.
Wash by kneading and squeezing.
Wash when sure they will dry.
Drying Squeeze out moisture.
Shake out.
Dry under shade on paper/towel.
Keep turning when drying.
Finishing. Use warm iron
LAUNDERING SYNTHETICS.

Process Activity Reason

Preparation/repairing. They are slippery hence repair if any. Avoid extending.
Washing. Use hand hot water.
Use any method to wash.
Rinsing. Rinse as cotton. Prevent static
Final rinse add a conditioner. electricity.
Avoid clinging onto
the body.
Drying. Hang by thickest parts using smooth edged
pegs.
Finishing. Squeeze moist/roll in a towel and press/iron
while damp.
WAYS OF INTRODUCING A THEORY LESSON ON LAUNDERING FABRICS.

 Definition.
 Showing materials.
 Showing different materials used for laundry.
 Asking questions from previous lesson.
DESCRIBE THE SPECIAL CARE REQUIRED WHEN DEALING WITH HANDKERCHIEF USED BY
PERSON SUFFERING FROM A COLD.
 Washing.
 Using cold salty water because mucus dissolves in salt.
 Drying appropriately.
 Ironing to remove creases.
 Airing to freshen.

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5.0 CONSUMER EDUCATION.

5.1 INTRODUCTION TO CONSUMER EDUCATION.

5.2 BUDGETING.

5.3 ADVERTISEMENT.

5.4 PACKAGED FOOD

 Balanced.
 Purpose of the meal/picnic.
 Easy to pack.
 Have a drink.
 Nutritional requirements.
 Packing containers available.
 Foods which can’t get spoilt.

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