YEAR 11 WORKSHEET 1

HOME – ECONOMICS: 2020

MONDAY’S ACTIVITY (04/05/20)

INSTRUCTIONS: Paste the worksheet in your notebook and write the answers in the notebook.

TOPIC: CAREER OPPORTUNITIES

OBJECTIVE: Create awareness on the career opportunities in the field of Home,

Family, and its Management.

NOTES: Use the notes below to answer the Worksheet.

CAREERS EXPLANATION FAMILY

COUNSELORS Family counseling can help when siblings aren‘t getting on, or when parents and children are

going through a divorce or separation.

Family counselor can work in hospitals, treatment programs, government agencies, health organizations, and private practices.

The typical work setting is an office where the family therapist meets with different patients and clients throughout the day.

SOCIAL WORKER

Is a profession concerned with helping individuals, families, groups and communities to Enhance their individual and collective well-being.

It aims to help people develop their skills and their ability to use their own resources and those of the community to resolve problems.

EDUCATOR FAMILY LIFE

Family Life Educators work in health care settings, community education, faith communities, junior and senior high schools, colleges and universities, social service agencies, corporate settings, government agencies, corrections, retirement communities, and the military, and more.

SOCIAL RESEARCHERS

A social Researcher design, manage and undertake research projects to investigate social issues such as employment, unemployment, gender, health, education and social policy and then report their findings.

A social researcher will use a variety of methods to gather their information; this can Include questionnaires, focus groups and Interviews.

Their survey's findings can be used to change social policies or to test the effectiveness of a current one.

VALUER Valuers are usually specialized surveyors who estimate the market value of property and land for their clients.

After providing advice on areas such as sales, compensation claims or loans, property valuers organize and manage auctions.

HOME & INTERIOR

DESIGNERS

Home & Interior Designers analyze clients' needs, create plans and specifications, and make sure that a project is finished in accordance with the timeline and budget.

They work closely with architects, structural engineers, mechanical engineers, and builders, to determine how interior spaces will function, look, and are furnished.

Interior designers read blueprints and must be aware of building codes and inspection regulations.

ELECTRICAL ENGINEERING

It is the branch of engineering that deals with the technology of electricity. Electrical engineers work on a wide range of components, devices and systems, from tiny microchips to huge power station generators.

SALES

AGENTS

A person or a company that acts as a sales agent on behalf of the exporting company, introducing its products to potential buyers in the external market, in exchange for a commission based on the value of the business deals arranged

TECHNICIANS A technician is a worker in a field of technology who is proficient in the relevant skill and technique, with a relatively practical understanding of the theoretical principle.

QUESTIONS

1. Identify the Career pathways illustrated below:

A. B.

C. D.

E. F.

THE ENDTHE END

TUESDAY’S ACTIVITY (05/05/20)

TOPIC: CAREER OPPORTUNITIES

OBJECTIVE: Create awareness on the career opportunities in the field of Food &

Nutrition

NOTES: Use the notes below to answer the Worksheet. CAREERS EXPLANATION

NUTRITIONIST Typical tasks of nutritionists include assessing a client's dietary needs, consulting with a variety of health professionals, and creating a customized nutrition plan. In some cases, they also offer nutritional counseling.

FOOD PRODUCT

DEVELOPMENT SCIENTIST

Finding new ways to improve the safety, flavor, or nutritional value of different food products is the job of food product development scientists. They come up with processes and formulations to improve food quality while controlling costs.

CLINICAL NUTRITIONIST

Clinical nutritionists evaluate the dietary needs of patients in health care institutions and create eating plans tailored to each patient's unique condition.

FOOD LAB TECHNICIANS

Food science technicians assist agricultural and food scientists by performing duties such as measuring and analyzing the quality of food and agricultural products. Perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products.

FOOD ANALYST A food analyst performs standardized qualitative and quantitative tests to determine the chemical and physical properties of food and beverage products. Food analysts examine chemical and biological samples to identify cell structures and locate bacteria or extraneous material with the help of a microscope.

QUALITY ASSURANCE

OFFICER

Responsibilities of the job include investigating and setting standards for quality and health and safety of food. Ensuring that manufacturing processes of food comply with standards at both national and international level.

HEALTH INSPECTOR

Duties of a Public Health Inspector include both primary and follow-up inspections of public food manufacturing companies and restaurants to ensure compliance with sanitary codes. Inspectors may report any unhygienic practices to relevant authorities.

SECURITY OFFICERS

The Food Security Officer oversee and supervise the Nutrition programs and Food security issues, and provide technical guidance to partners, monitor and evaluate the program. The office Lead and manage the nutrition interventions in the refugees operation.-Monitor and evaluate country level nutrition and food security program -this will include data analysis, interpretation and monitoring of program impact.

NUTRITION ADVISORS

Uniquely qualified to translate scientific information about food and nutrition into practical dietary advice. As well as providing impartial advice about nutrition and health, dietitians also advise about food related problems and treat disease and ill health.

ACTIVITIES

A. Match the careers in List A with its description in List B

LIST A CORRECT ANSWER

LIST B

1. FOOD ANALYST D A. A person, who owns, controls or has an important position in the management of an industrial enterprise.

2. QUALITY CONTROLLERS

E B. Dieticians apply the art and science of human nutrition to help people to understand the relationship between food and health and make dietary choices to attain and maintain health and to prevent and treat illness and disease.

3. LAB TECHNICIANS F C. Assessing a client's dietary needs, consulting with a variety of health professionals, and creating a customized nutrition plan.

4. FOOD INDUSTRIALIST

D. Performs standardized qualitative and quantitative tests to determine the chemical and physical properties of food and beverage.

5. DIETICIANS B E. Check that the company’s product meets national and international standards. They also help to set up and manage quality control system for the business. They operate according to the hazard analysis and control point.

6. NUTRITIONIST C F. They assist agricultural and food scientists by performing duties such as measuring and analyzing the quality of food and agricultural products.

FOOD PRODUCT DEVELOPMENT SCIENTIST

H G. Evaluate the dietary needs of patients in health care institutions and create eating plans tailored to each patient's unique condition.

7. CLINICAL NUTRITIONIST

G H. Finding new ways to improve the safety, flavor, or nutritional value of different food products is the job of food product development scientists.

8. RESTAURANT OWNERS

K I. Follow-up inspections of public food manufacturing companies and restaurants to ensure compliance with sanitary codes.

9. QUALITY ASSURANCE OFFICER

L J. Oversee and supervise the Nutrition programs and Food security issues, and provide technical guidance to partners, monitor and evaluate the program.

10. HEALTH INSPECTOR

I K. People who run restaurants, food outlets, and cafes.

11. SECURITY OFFICERS

J L. Responsibilities of the job include investigating and setting standards for quality and health and safety of food.

12. NUTRITION ADVISORS

Q M. People who are engaged in developing menus for the restaurants and hotels

13. NURSES P N. A person trained to give knowledge to the younger ones in schools or higher institution.

14. TEACHERS N O. Those who are professionals in cooking and baking; work in hotels and other food outlets. They are also the chief cooks in the hotels or restaurants.

15. CHEF O P. A person who is trained to give medical care to a sick person especially in the hospitals.

16. MENU DESIGNERS

M Q. Uniquely qualified to translate scientific information about food and nutrition into practical dietary advice.

THE END

WEDNESDAY’S ACTIVITY (06/05/20)

TOPIC: CAREER OPPORTUNITIES

OBJECTIVE: Create awareness on the career opportunities in the field of Clothing & Textiles

NOTES: Use the notes below to answer the Worksheet.

CAREERS EXPLANATION

GARMENT TECHNOLOGIST

Is an innovative job, working on the design and development of new materials through testing new combinations of yarns, textiles and fibres. Quality control and investigative work is central to the role.

FABRIC MERCHANDISER

Responsible for the development and color approval for woven and knit fabric. Manage and monitor production of fabric to meet project deadline, costing, and quality Standard.

FABRIC TECHNOLOGIST

(WOVEN)

Work proactively with Merchants, Fabric Managers and test labs to understand fabric performance concerns. Develop and implement practical production solutions with mills prior to fabric commitment.

FASHION GRAPHIC DESIGNER

Report to Design Manager and responsible For the whole development process of seasonal fashion collection. Working with apparel designers to prepare all graphic design and artwork for garment.

MANAGER - FABRIC PURCHASING, PLANNING & PRODUCTION

Plan, manage and monitor fabric booking to nominated Mills ensuring smooth production and high service level. Price negotiation, optimization and consolidation of orders received by different brands and local offices

HANDICRAFTS Create functional or decorative objects by hand, using a variety of methods and materials. Develop concepts or creative ideas for craft objects.

SCREEN PRINTERS Attending to printing machines that print various designs or images onto materials and products.

TEXTILE DESIGNER They are involved in coming up with innovative ideas and developing commercially Appealing designs and prints for a variety of fabrics, clothing and non-clothing materials, furnishing materials, industrial fabrics and other related materials, using both natural and manmade fibres.

INTERIOR DESIGNER

Interior designers work closely with architects, structural engineers, mechanical engineers, and builders, to determine how interior spaces will function, look, and be furnished. Interior designers read blueprints and must be aware of building codes and inspection regulations.

EMBROIDERY CRAFTER

Responsible for using a variety of techniques such as weaving, needlepoint, pottery, embroidering, painting, or welding to create handmade objects for sale or exhibition.

FIJI FASHION DESIGNERS

Designs and assists with the production of clothing, shoes and accessories, identifies trends, and selects styles, fabrics, colors, prints and trims for a collection. Fashion Designers design either haute couture or ready-to-wear clothing.

BANQUET DESIGNERS

The person should be a successful and enthusiastic event planner to produce events from conception through to completion. Event coordinator responsibilities include providing outstanding customer service and organizing memorable events that meet quality expectations.

WARDROBE PLANNERS

A Wardrobe Planner is responsible for the overall design and fabrication for Universal Creative projects. Responsible for overseeing the design and development of garments from conception to finished product through opening.

SEWING MACHINE OPERATOR

Operate sewing machines to perform garment-sewing operations such as joining, reinforcing, or decorating garments. Guides garment under machine needle and presser foot to sew parts together. Replaces sewing machine parts and performs basic maintenance such as oiling machine.

ACTIVITIES

Match the Career pathways with its relevant illustration. Use the words from the list below:

Handicrafts, Pattern Makers, Screen Printers, Designers, Interior designers, Clothing & retail

business, Embroidery crafter, Textile, Science researchers, Quality controllers, Decorators,

Tailors.

THE END

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THURSDAY’S ACTIVITY (07/05/20)

TOPIC: TECHNIQUES AND PROCESSES WORKSHEET

1. Illustrated below are four sewing techniques commonly used in garment

construction. Name each technique numbered (i) to (iv) and give a reason for

its application.

(i) (ii)

(iii) (iv)

2. Explain the uses of the symbols labeled 1 to 6 on the pattern piece given below.

1. __________________________

2. __________________________

3. __________________________

4. __________________________

5. __________________________

6. __________________________

3. The loss of colour in a fabric due to washing is called

dyeing. B. crocking. C. bleeding. D. bleaching.

4. A person with the figure-type illustrated on the right should

A. choose fluffy, embossed and large patterned fabrics.

B. use decoration and details on the bodice only.

C. choose full skirts with gathers and flares

D. plan her wardrobe on tailored lines.

1 A 2

6 3 5 4

THE END

Wide – hipped figure

FRIDAY’S ACTIVITY (08/05/20)

TOPIC: WHAT IS FOOD

OBJECTIVE: Explain the series of chemical processes in the utilization of food in the body

WORKSHEET

Use the illustration below to answer the questions:

1. Assimilation is a stage in human nutrition. Which of the following best describes

assimilation?

A. The exclusion of waste products from the body.

B. The process whereby food is placed in the alimentary canal.

C. The conversion of the absorbed nutrients into complex molecules.

D. The breakdown of complex food into simple absorbable subunits.

2. The primary goal of catabolism is to

A. Use energy for metabolism C. Produces energy for anabolism

B. Use energy for anabolism D. Produces energy for metabolism

3.

4.

5. Thyroxin, a chemical hormone that controls metabolism is produced by the

A. liver C. thyroid gland. B. pancreas D. pituitary gland

6. Anabolism is a process of

A. breaking down digested foods. B. proteins breaking into amino acids.

C. forming large molecules from small ones.

D. polysaccharides breaking into monosaccharaides.

7. Define the following terms: A. Metabolism B. Catabolism C. Anabolism

Kitchen Appliances/ Hygiene In Kitchen/ Safety

8.. Development in technology has led to an increased range of microwave cookers in the market.

(i) Describe the principle involved in microwave cooking. It agitates the molecules throughout the food so the food heats up rapidly/

vibration of the molecule

use of radiation.

(ii) Explain one factor to consider when selecting a

microwave cooker. The quality and brand – choose a good quality and brand esp. the one

which offers higher warranty/guarantee

(iii) Highlight an important guideline to follow when using microwave cookers. use recommended materials; Do not use unsuitable containers (glass and aluminum)

follow correct timing to prevent overcooking and undercooking

use food of correct or even sizes

do not overload the microwave.

(iv) Give one advantage and one disadvantage of using microwave cookers. Advantage: 1. faster and eas ier cooking

2. less heat is produced in the k itche n.

Disadvantage: 1. Consumes electricity

2. needs special care and kno wledge to operate

3. very large volume of food canno t be cooked at one time.

9. The diagram given below shows a kitchen appliance called the pressure cooker.

(i) Describe the principle in which the

pressure cooker works.

(ii) List two advantages of using a pressure

cooker for cooking.

(iii) Explain the effects of pressure-cooking

on the nutritive value of food.

(iv) State two safety rules to be followed

while using this appliance at home.

10. Name the following categories of appliances:

a). Appliances with a heating element

b). Appliance with Motor

c). Appliance with cooling mechanism

THE END

WEEK 2: MONDAY’S ACTIVITY (11/05/20)

TOPIC: WHAT IS FOOD

OBJECTIVE: Describe the terms associated with food

NOTES: Paste this in your notebook and write the answers in the notebook.

Food- Any substance consumed to provide nutritional support for the body. It is usually of plant or

animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or

minerals.

Nutrients- Chemical substances present in food that provides nourishment for our body.

Diet- Food and drink regularly provided or consumed

Nutrition - The scientific study of food and nourishment, including food composition, dietary

guidelines, and the roles that various nutrients have in maintaining health

Nutritional Status - The condition of the body or the well-being of a person, influenced by the diet;

the levels of nutrients in the body and the ability of those levels to maintain normal growth.

QUESTIONS

1. State two factors that affect our Basal Metabolic Rate.

2. There are a number of factors that affect the nutritional status of growing children. Briefly describe

the adverse effect of each of the following factors on the health of school children:

(i) Fast food outlets

(ii) Peer pressure

3. Explain the relationship between nutritional knowledge and nutritional status.

4. Discuss how a person’s knowledge of nutrition influences his or her nutritional status.

A persons

TUESDAY’S ACTIVITY (12/05/20)

TOPIC: FOOD MEETING NEEDS

OBJECTIVE: Communicate how food will satisfy the physiological, sociological,

and psychological need of an individual.

NOTES:

Physiological Need Sociological Need Psychological Need Esteem Need

Self – Actualization Need

- Are basic human need. - Growth – food provides

for growth and repair of tissues of body.

- Maintenance of body processes and prevention of diseases

- Circulation of blood) and fights the body against infections

- To supply energy (carbohydrates foods).

- Stimulation of senses- the sight, smell, and appearance of food stimulates the secretion of saliva ready for digestion when food is eaten.

- Food has a very prominent place in our cultures. No function takes place without food as a

- Medium of socialization. - Status foods are

consumed at special occasion

- Food shows love and gives a sense of belonging when it is shared, eaten as a group in the family and presented to each

- Other during festivals like Christmas, Diwali and Eid-Ul-Fitr, weddings and birthdays.

- Food gives a sense of socialization.

- Safety Need- Physical and Emotional safety

- Food provides physical safety e.g. eating familiar foods makes a person feel secure

- It also provides

emotional safety e.g. relieves hunger, provides pleasure, gives satisfaction, and relieves anxiety and

- Depression. - When a person‘s hunger

is not satisfied, he could become angry, withdraw into himself and try to stay out of everyone‘s way.

Food satisfies a person‘s hunger and makes the person feel satisfied and have self- confidence to perform the routine of his/her work. When ones psychological needs are satisfied, he/she is more likely to be happy and have a good self-esteem.

When an individual is fed well with nutritious foods, he/she is able to do all tasks to the best of the ability

QUESTIONS

1. Identify an example of each of the following needs, which can be met by food: (i) Physical needs: (ii) Psychological needs 2. Explain one way food satisfies our physiological needs. 2017 3. Which of the following types of needs is achieved when an individual reaches his or her full potential? A. Safety B. Esteem C. Self –actualization D. Love and belonging 4. Explain how love and belonging needs are met through food? 2016 5. The Basal Metabolic Rate (BMR) is a measure of the rate at which a person’s body burns energy. 2015

Identify from the list below the group with higher BMR:

(i) teenagers or elderlies. (ii) manual workers or sedentary workers.

for

growth

Sa

tie

WEDNESDAY’S ACTIVITY (13/05/20)

WORKSHEET: CLOTHING & TEXTILES

1. Microfibers are made by mixing polymers of

A. wool. B. cotton. C. viscose. D. polyester.

2. Batik Dyeing in fabric is achieved by

A. printing using stencils. B. applying wax and then dyed.

C. tying knots on fabric and then dye. D. treating fabric with a bleaching paste.

3. The method of drafting pattern shown on the right involves

A. pivoting darts.

B. enlarging of diagrams.

C. enlarging pattern on a grid.

D. trace patterns for front bodice.

4. A sewing machine which stitches, trims and neatens at the same time is called

A. a hand sewing machine. B. a treadle sewing machine.

C. an electric sewing machine. D. an overlocker sewing machine.

5. The measurement illustrated on the right is that of the

A. waist.

B. hips.

C. crotch depth.

D. crotch length.

6. Which of the following equipment is used to press a sleeve cap of a jacket ?

A. press mitt B. seam roll C. tailor’s ham D. pressing cloths

7. Which is the correct place to make an alteration to alter the bodice length of jacket pattern as

shown below ?

A.

B.

C.

D.

8. The closure illustrated on the right can be used instead of

A. eyes. B. hooks. C. domes. D. buttons.

9. Which dyeing method is suitable for dyeing a cotton bed sheet? Give a reason for your answer.

10. Identify one example of a used material or garment that can be recycled into a new product or

garment.

Name the new product or garment made.

THURSDAY’S ACTIVITY (14/05/20)

TOPIC: RESOURCES

OBJECTIVE: Define and classify natural resources. Explain the importance of conserving and

managing the non- renewable resources.

NOTES: Natural RESOURCES occur naturally within environments that exist relatively undisturbed by

humanity, in a natural form.

Conservation is the management of natural resources with the goal of sustainability.

QUESTIONS

1. Florin is planning to organize a surprise anniversary party for her parents. Give examples of some activities she can do under the following resources managed below. (i) Human Resources

1. Knowledge / Creativity 2. Service

(ii) Name the two non – human resources that Florin will use?

2. (i) Define perpetual resources. 2017

(ii) Explain one way of conserving energy in the home.

3. Explain the importance of conserving natural resources. 2018

4. Resources are the things we have that enable us to achieve our goals and satisfy our needs and

wants.

With reference to the above statement, discuss how the following resources would affect the clothes

we wear.

- Time - Equipment - Imagination - creativity Knowledge and skills

FRIDAY’S ACTIVITY (15/05/20)

TOPIC: WHAT IS CONSERVATION?

OBJECTIVE: Explain the importance of conserving and managing the non- renewable

resources.

NOTES:

QUESTIONS

1. Resources can be categorized on the basis of renewability. 2015

(i) Differentiate between perpetual and non-renewable resources.

(ii) State one benefit of good resource utilization.

2. Define and give an example of non-renewable resources.

3. Explain ways to conserve trees?

4. The symbol on the right is associated with A. recycling. B. pure wool.

C. keep clean. D. machine wash.

5. Identify other methods of conserving resources like electricity?

THE END