HOME ECONOMICS: JS II FIRST TERM
SUB-THEME: FAMILY LIVING AND RESOURCE MANAGEMENT/CLOTHING & TEXTILE
Week 1: Family resources and decision making (meaning and types)
Students should be able to:
(1) explain the meaning of family resources
(2) list types of family resources
contents
(1) Meaning of family resources
(2) Types of family resources
Teacher: (1) Explains the meaning and types of family resources
(2) Gives a board summary
Students: (1) Participate in discussion
(2) Ask and answer question
(3) Copy the board summary
Instructional Resources: Charts of family resources
Week 2: Family resources and decision making (importance)
Students should be able to:
explain the importance of family resources and decision making.
contents
Importance of family resources and decision making
Teacher: (1) Explains the importance of family resources and decision making.
(2) Gives a board summary
Students: (1) Participate in class discussion
(2) Copy board summary
Instructional Resources: Charts on family resources
Week 3: Meaning and steps in decision making
Students should be able to:
(1) explain the meaning of decision making
(2) list the steps in decision making
Contents
Meaning and steps in decision making
Teacher: (1) Explains the meaning of decision making
(2) Discuss the steps in decision making
Students: participate in class discussion, Ask and answer question
Instructional Resources: Charts on family resources
Week 4: Simple personal decisions
Students should be able to:
(1) state simple personal decisions
(2) State the procedures for making
contents
Personal decisions
Simple personal decisions
Teacher: (1) Guides students in
making simple personal decision
(2) Gives a board summary
Students: (1) Participate in class discussion
(2) Copy the board summary
Instructional Resources: Charts indicating steps in decision making.
Week 5: Family decision
Students should be able to:
(1) explain simple family decision.
(2) state simple family decisions
Contents
simple family decision
Teacher: (1) Guides student in making simple family decision
(2) Gives a board summary
Students: (1) Participate in class discussion.
(2) Copy the board summary
Instructional Resources: Charts indicating family decision making
Week 6: Household linen I (Types)
Student should be able to:
state the different types of household linen.
Contents
Types of household linen
Teacher: (1) facilitates discussion
on types of household linen
(2) Gives a board summary
Students: (1) participate in class discussion
(2) Copy the board summary
Instructional Resources: Charts and album of household linen
Week 7: Household linen II
Students should be able to:
State factors that enhance selection of household linen.
Contents
Factors that enhance the selection of
household linen
Teacher: (1) Guides students to discuss factors that enhance the selection of household linen
(2) Gives a board summary
Students: (1) Participate in class discussion
(2) Copy the board summary
Instructional Resources:Magazines on different clothing items.
Week 8: Household linen III
Students should be able to:
Enumerate procedures for man taming household linen
Contents
Maintenance of household linen
Teacher: (1) Explains maintenance of
household linen
(2) Gives a board summary
Students: Demonstrate maintenance of household linen
Instructional Resources: Items for clothing, storage and maintenance.
Week 9: Care of family
clothing (clothing storage)
Students should be able to: explain the procedures for storing family clothing.
Contents
Clothing storage
Teacher: (1) Facilitates discussion on storage of family clothing
(2) Gives a board summary
Students: (1) Participate in class discussion
(2) Copy the board summary
Instructional Resources: Items for clothing storage
Week 10: Care of family clothing
(Repairs)
Students should be able to:
demonstrate clothing repairs.
Contents
Clothing repairs
Teacher: Demonstrate procedure
for clothing repairs
Students: Practice clothing repairs.
Instructional Resources: Clothing items, sewing kit.
11: REVISION
12 : EXAMINATION
Home Economics Second Term Loading……
Home Economics Third Term
HOME ECONOMICS JS II
THIRD TERM
SUB-THEME: FOOD AND NUTRITION
WK 1. Meaning of food purchasing,
processing and preservation
Students should be able to:
explain the meaning of:
i. food purchasing
ii. processing preservation and safety
Content
Meaning of food purchasing processing and preservation
Teacher: Discusses the meaning of food purchasing processing, preservation and safety
Students: Participate in class discussion.
Teaching aids: Food items e.g. vegetable fruits, yam rice, cereals, plantain etc.
WK 2. Perishable foods
Students should be able to:
(1) explain the meaning of perishable foods.
(2) state examples of perishable foods
(3) enumerate guidelines for preservation and storage of perishable foods.
Content
Perishable foods
Teacher: (1) Discusses the meaning of perishable foods with examples
(2) Explain tips on how to store and preserve perishable foods (3) Gives a board summary.
Students: (1) Participate in discussion. (2) Ask and answer question (3) Copy the board summary
Teaching aids: items e.g. vegetable fruits, yam rice, cereals, plantain etc.
WK 3. Non perishable foods
Students should be able to:
(1) define non-perishable foods
(2) state examples of non perishable foods.
(3) enumerate tips for preserving and storing non perishable foods.
Content
Non perishable foods
Teacher: (1) Discusses the meaning of non perishable foods (2) Give tip on how it can be preserved and stored
(3) Gives a board summary
Students: (1) Participate in discussion
(2) Ask and answer questions (3) Copy the board summary
Teaching aids: Food items e.g.
vegetable fruits, yam, plantain etc.
WK 4. Risk factors in purchasing
Students should be able to:
(1) state the risk factor in purchasing perishable and non perishable food.
(2) enumerate tips on how to reduce risk factors.
Content
Risk factors in purchasing
Teacher: (1) Discusses the risk factors involve in purchasing perishable and non perishable foods (2) Gives a board summary.
Students: (1) Participate in class discussion (2) Copy the board summary
WK 5. Food purchasing I
Students should be able to:
identify factors to consider when buying foods and also state the system of buying e.g. bulk buying or buying in small quantity.
Content
Factors to consider when buying food
Teacher: Discusses factors to consider when buying food and also explain the system of buying e.g. buying in large quality or in small
quantity
Students: (1) Participate in class discussion (2) Ask and answer question.
Teaching aids: Food items e.g. vegetable fruits, yam rice, cereals, plantain etc.
WK 6. Food purchasing II
Students should be able to:
(1) explain wise buying practices
(2) give tips or guidelines on wise buying practice.
Content
Wise buying practices
Teacher: Explain the meaning of wise buying practices and tips or guidelines on wise buying practices.
(2) Gives a board summary.
Students: (1) Participates in class discussion (2) Copy the board summary
Teaching aids: Food items e.g. cereals, fruits, vegetable, yam etc.
WK 7. Food preservation I
Students should be able to:
(1) explain the reasons for food preservation
(2) enumerate guidelines or hit on food preservation.
Content
Reasons for preserving foods
Teacher: (1) Discusses the reasons for preserving foods (2) Gives tip or guidelines on food preservation
(3) Gives a board summary
Students: (1) Listen attentively
(2) Ask and answer questions
(3) Copy the board summary
Teaching aids: Samples of preserved foods
WK 8. Food preservation II
Students should be able to:
(1) state methods of preserving foods
(2) explain the different methods of food preservation.
Content
Preservation on methods e.g. freezing, salting, sun drying etc.
Teacher: (1) Discuss preservation for perishable and non perishable foods
(2) Gives a board summary
Students: (1) Demonstrate food preservation methods (2) Copy the board summary
Teaching aids: Samples of preserved foods.
WK 9. Food processing
Students should be able to:
(1) mention some food processing methods
(2) explain each food processing method and their procedures.
Content
Food processing method e.g. milling
fermentation etc
Teacher: (1) Discusses food processing methods and explain each
processing method and their procedure. (2) Gives a board summary
Students: (1) Listen attentively.
(2) Ask and answer questions (3) Copy the board summary.
Teaching aids: Samples of preserved foods
WK 10. Food safety (how to keep food safe)
Students should be able to:
(1) explain how to keep food safe
(2) mention the different ways of keeping food to ensure its safety.
Content
How to keep food safe
Teacher: (1) Explains how to ensures safety of foods e.g. food labeling. (2) Gives a board summary.
Students: (1) Participate in the labeling of food containers (2) Copy the board summary.
Teaching aids: Samples of labeled
foods
11 REVISION
12 EXAMINATION
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