Lesson Note on Home Economics JSS 2 First Term

 

SCHEME OF WORK

 

Week 1 – Family crisis

Week 2 – Food nutrition

Week 3 – Food hygiene and preparation

Week 4 – Beverages

Week 5 – Managing family clothing

Week 6 – Household linen

Week 7 – Family house

Week 8 – Equipment/materials for household maintenance

Week 9 – Cooking and preparing simple snacks

Week 1O – Revision/Examination

Week 11 – Examination

 

Home Economics Lesson Note For JSS2 (First Term) 

Below are the 2022 complete Economics lesson notes for JSS2 First Term

Week 1 – Family Crisis

A family crisis is a situation that marks a turning point in a Family, when things cease to go on as usual in the family as a result of some certain situations or changes going on in the family.

TYPES OF FAMILY CRISIS

1. Arrival of a new baby
2. Clashes of personality
3. Relocation of family
4. Loss of job/ employment
5. Divorce
6. Illnesses and accidents
7. Death of a family member

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Week 2 – Food Nutrition

FOOD NUTRITION

Nutrients are chemical substances in the food we eat. Nutrients are the nutritional components in foods that an organism utilizes to survive and grow. Nutrient is defined as “a substance obtained from food used in the body to promote growth, maintenance, and repair of body tissues”, or simply as “a substance that provides nourishment”.

There are six classes of food nutrients. They are:

1. Carbohydrate
2. Fats & oil
3. Proteins
4. Minerals
5. Vitamins
6. Water

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Week 3 – Food Hygiene and Preparation 

Food hygiene is the prevention of harmful bacteria from growing in the food by keeping the kitchen clean as well as washing, cooking and storing food properly. Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. Food hygiene is important because harmful bacteria can grow in food and spread food-borne disease such as typhoid and botulism.

GUIDELINES FOR FOOD HYGIENE

1. Wash cooking utensils and surfaces with hot soapy water every time you prepare food
2. Wash fresh fruits and vegetables thoroughly with a little salt water
3. Wash the tops of can foods such as sardine and evaporated milk before opening them
4. Use a clean plate for cooked food
5. Keep pests such as dogs and cats out of the kitchen
6. Wash your hands after using the toilet and before you handle food

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Week 4 Beverages 

A beverage is any liquid for drinking apart from water. Drinks artificially prepared for human consumption are called beverages. Beverages are used for the following:

1. Refreshment and quenching the thirst e.g. coke, fruit juice
2. Stimulating the body in cold weather e.g. coffee, tea, vodka
3. Nourishing the body e.g milk drinks, egg flip

There are different types of beverages made to fulfill our cravings.

Soft drink is a non-alcoholic carbonated beverage that contains flavorings, sweeteners and other ingredients. It is usually commercially prepared and sold in bottles or cans. It may or may not contain calories depending on the sweetener used. Soft drinks are available in regular, diet, low calorie, caffeinated and caffeine-free drinks.

Alcoholic beverages are said to have negative effects on human health because of its alcohol content. However, the nutrients that each variety of these beverages contains should not be overlooked. Calories and carbohydrates can be found in all alcoholic beverages. Polyphenols found in red wine is known to be a good antioxidant. It acts within the body to reduce chemicals that damage cells or free radicals. Resveratrol, another powerful antioxidant in red wines, helps prevent damage to blood vessels and blood clots.

Fruit juices are not only tasty but also a great source of nutrients such as fiber, vitamins, minerals and antioxidants. Fruits can bring innumerable health benefits and the nutrient you can get from fruit juices depends on how natural it is. Nutrients contained in milk are essential for maintenance of good health. It is an excellent source of calcium and a good source of phosphorus, magnesium and other nutrients. Milk consumption is recommended because it promotes healthy balanced diet. Other types of beverages are tea, coffee, soy-based beverages, energy and sports drinks.

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Home Economics Lesson Note For JSS2 (First Term)

       

Week 5 – Managing Family Clothing 

WHAT IS FAMILY CLOTHING?

Family clothing refers to garments, dresses or articles we place on the body to prevent exposure, beautify or adorn it. Clothing is very necessary for human beings and they require good management for the following reasons:

1. It makes the material last longer
2. Regular washing and good maintenance of clothing in the wardrobe keeps materials fresh
3. Mending of clothes help to save money for the owner as the repaired clothes could still be worn instead of being thrown away
4. Good health and good appearance are maintained by wearing clean and well-kept clothes
5. Good clothing maintenance adds to personal pride

GUIDELINES ON PROPER STORAGE OF FAMILY CLOTHING

1. Place the dress on a hanger as soon as it is removed from the body
2. Do not hang a garment by its neck on a hook or nail. This pulls the dress out of shape
3. Use hangers that are suitable for the width and curve of the shoulders
4. Remove belts from dresses that are hung as this may cause strain on the side sea
5. After hanging and brushing the clothes, air them to remove body odor and grease

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Week 6 – Household Linen

HOUSEHOLD LINEN

Household linen refers to textile used in the home-economics. Example of household linen include

1. Curtains and draperies
2. Bed linen e.g. bed sheets, mattress covers, blanket, pillow cases e.t.c
3. Table linen e.g. table clothes, table napkins, tray or trolley and tea clothes
4. Bathroom linen e.g. bath towels and face towels
5. Kitchen linen e.g. dish cloth, hand towels, glass cloth tea towels, muslin, oven gloves or clothes

Before we choose household linen consider:

1. The type of fabric
2. Durability of the fabric
3. The needs and size of the family
4. Money available to the family

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Week 7 – Family House 

FAMILY HOUSE

A Family house is a building in which members of the house live together. There are several areas in a family house.

The functional areas of a family house are used for different purposes. The functional areas include kitchen, bedroom, toilet, bathroom, sitting room, dining room, laundry room (optional).

Sitting room: It is used to receive and entertain visitors. The family relaxes and watches Television here. Precious collections are displayed on the étagère in the sitting room. Sometimes parties and meetings are held in the sitting room

Dining room: This is where the family and visitors eat their meals.

Bedroom: This is where people sleep, keep valuables and dress up.

Bathroom: This is where family members take their bath

MAINTENANCE OF THE FAMILY HOUSE

In the family house, there are various types of surfaces. Surface in this context refers to the floors, walls and ceilings in the house.

The surfaces need regular maintenance to keep them in good condition. The Equipment used to maintain the family house are vacuum cleaner, carpet sweeper, broom, mop, scrubbing brush e.t.c while materials used are soap, abrasives, detergents, bleach and disinfectant. All surfaces are swept and dusted daily.

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Home Economics Lesson Note For JSS2 (First Term)

Week 8 –  Equipment /Materials  for Household Maintainance 

CLEANING AGENTS

Cleaning agents can be classified as solvents, detergents, abrasive, alkalis, bleaches, waxes and polishes.

CLEANING EQUIPMENT

We have brooms, brushes, dusters, mops and dust pans as cleaning equipment others include buckets, carpets, sweeper and vacuum cleaner.

GENERAL GUIDELINES FOR CARE OF CLEANING EQUIPMENT

1. Handle them carefully
2. Use them correctly
3. After each use clean the equipment
4. Give each equipment more thorough cleaning once a week
5. Store each equipment properly after use once a week

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Week 9 –Cooking and preparing smile snacks 

COOKING AND PREPARING OF SIMPLE SNACKS

Snacks are easily cooked light meals. Snacks are prepared mainly to be taken during break periods at work, in school, at the farm or when travelling. Examples of snacks are chinchin, buns, plantain chips, akara balls e.t.c

GUIDELINES FOR THE PREPARATION AND SERVING OF SNACK

1. The snack should be balanced
2. It should be light and easy to digest
3. It should not prevent the individuals from eating the main meals
4. Snacks should be served with suitable drinks

SERVING SNACKS AND BEVERAGES

1. Snacks are usually foods that can be eaten with fingers. They may be served casually
2. Always provide serviette or napkins for guests
3. Handle hot beverages carefully cold ones are easy to serve

 

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Week 10 – Revision/Examination

Overview – This week, there will be a revision on all the topics covered this term, from the concept of position to machines. We shall also be examined on all we have learnt this term.

Week 11 – Examination

Overview – This week, we shall be examined on all we have learnt this term.