Education resource centre

1. 
   Interpretation of given test.
   
2. 
   Time plan
   
3. 
   Guidelines in making a time plan
   

1. 
   The reproductive system of a woman and man.
   
2. 
   Explanation of the following terms – ovulation, fertilization, signs of pregnancy.
   
3. 
   Pre-natal / antenatal care, advantages.
   
4. 
   Child birth preparation
   
5. 
   Stages of lab our.
   
6. 
   Post – natal care and advantages.
   

1. 
   Explain the meaning of pregnancy and child birth process.
   

Learning materials: chart.

Baby’s layette

1. 
   Meaning and contents of baby’s layette.
   
2. 
   Factors to consider when selecting and buying baby’s layette.
   
3. 
   Care of a baby.
   
4. 
   Weaning of a baby.
   

1. 
   Discuss babies layette and care of a baby.
   
2. 
   Leads students to discussion.
   

1. 
   Meaning and care of a toddler- feeding, hygiene etc.
   
2. 
   Bowl and bladder control.
   
3. 
   Meaning, importance and responsibilities of parents- modeling mentoring, provision etc.
   

• 
  Explain weaning and steps of weaning.
  

1. 
   Meaning of child development, related terms.
   
2. 
   Principles of development.
   
3. 
   Factors that affect development and growth.
   
4. 
   Types- mental, physical, social etc.
   

- Guides students to discussion.

Students: listen and participate in class discussion.

Learning materials: charts.

• 
  Types, causes prevention and treatment of each type.
  

Immunization- meaning and schedule. Toys and play materials-

1. 
   Meaning of play.
   
2. 
   Importance of play.
   
3. 
   Types of toys.
   
4. 
   Factors to consider when choosing/selecting and buying toys.
   

• 
  Explain immunization and play in early childhood.
  

Learning materials: real objects e.g. toys of different types.

1. 
   Common home accidents.
   
2. 
   The home medicine chest/first aid box and its contents.
   
3. 
   Basic first aid to be given to accident victim in the home.
   

• 
  Discuss the topic with the students.
  

Learning materials: real objects.

1. 
   Factors to consider when buying- meat, tubers, grains, fruits and vegetables.
   
2. 
   Guidelines and procedures for purchasing foods.
   
3. 
   Wise purchasing practices- importance of wise purchasing.
   
4. 
   Advantages and disadvantages of live purchase.
   
5. 
   Record keeping.
   

• 
  Explains factors to consider when buying meat, fruits etc.
  

1. 
   Roles of co-operatives in consumerism.
   
2. 
   Meaning of market and market survey.
   
3. 
   Uses and importance of market survey, procedure for market survey.
   

1. 
   Leads students in discussion.
   
2. 
   Gives assignment.
   

Learning materials: charts.

Types of markets e.g. stock market and e- market etc

1. 
   Meaning and importance of sanitation.
   
2. 
   Drainage system, types, cleaning.
   
3. 
   Maintenance and repair of blocked gutters, sinks.
   
4. 
   Household waste and disposal.
   

1. 
   Explains sanitation in the home.
   
2. 
   Takes students out to clean drains.
   

Meaning of pests, types, effect and control.

• 
  Explains pest and types. Guides students in discussion.
  

1. 
   Kitchen plans- types.
   
2. 
   Personal kitchen hygiene.
   
3. 
   Safety measures in the kitchen.
   
4. 
   Kitchen equipment and utensils; types, uses and maintenance.
   

• 
  Leads students in discussion of kitchen hygiene.
  

Learning materials: real objects- kitchen utensils.

1. 
   Types of table setting and meal services.
   
2. 
   Table wares.
   
3. 
   Entertainment, occasion for entertainment e.g. wedding etc.
   
4. 
   Guidelines for entertainment.
   
5. 
   Plan for occasion.
   
6. 
   Characteristics of a good host and hostess.
   
7. 
   Practical (prepare a simple dish for entertainment).
   

1. 
   Explains table setting and table wares.
   
2. 
   Guide students in the discussion of good host and hostess.
   

Learning materials: real objects for preparing simple dish.

Practical continues in all the various topics covered.

1. 
   Meaning of consumer education.
   

• 
  Principles of consumer education.
  
• 
  Rights of consumer education.
  
• 
  Importance of consumer education.
  

2. 
   Consumer agents.
   

• 
  Marketers-definition and types e.g. distributors, hawkers, sales agents, network, wholesalers and retailers.
  

3. 
   Government agencies and their regulations:-
   

• 
  World food agencies.
  
• 
  Regulations and functions.
  
• 
  Federal and state agencies.
  
• 
  Functions and regulations.
  

Explains the meaning of consumer education.

Discusses the disadvantages of impulse buying and the concept of consumer agents and their operations.

Students:-

Participate in class discussion, ask questions and copy notes.

A chart showing distribution network.

1. 
   Meaning of food budgeting.
   
2. 
   Types of budgeting ( primary and secondary budget).
   
3. 
   Factors influencing food budgeting.
   

• 
  Shopping list.
  
• 
  Petty cash.
  
• 
  Food cost.
  

4. 
   Making a price list and preparing food budget considering the nutritional need of family members.
   

• 
  Explains the meaning of family budget. Prepares an imaginary budget for a family.
  

Participates in class discussion, ask and answer questions and write an imaginary food budget for a family.

A chart showing an imaginary food and family budget.

1. 
   Storage equipments.
   
2. 
   Storage of perishable and non-perishable foods.
   
3. 
   Factors affecting selection.
   
4. 
   Bulk purchasing.
   

• 
  The shopping list
  
• 
  Market survey
  
• 
  Cost analysis.
  

5. 
   Meaning of common terms price list, food list, bulk buying, commercial foods, homemade foods, brand name, net weight, gross weight.
   

• 
  Guides the discussion on bulk purchasing of food, factors affecting food selection.
  
• 
  Explains how to use some storage equipment and compare price of various goods.
  

Participate in the discussion, prepare some foodstuffs for storage.

Charts on storage facilities and samples of perishable and non- perishable foods.

1. 
   Definition, function of ICPC.
   
2. 
   Penalties for such offences.
   
3. 
   Misappropriation of family food budget e.g. diversion of food budget to personal usage.
   

- Explains consequences of family food budget misappropriation

1. 
   Meaning of the nutritional needs.
   
2. 
   Nutritional need of different e.g. infants and children
   

• 
  Adolescents
  
• 
  Adults and the aged
  
• 
  Pregnant and lactating
  

3. 
   Factors affecting meal planning.
   
4. 
   Planning of adequate diet.
   
5. 
   Test interpretation.
   
6. 
   Practical
   

Discussion on nutritional needs of different age groups, factors affecting meal planning. Demonstrate how to prepare simple and adequate meal for the family.

Participate in discussion and plan simple and adequate meals for the family.

1. 
   Meaning of :-
   

• 
  Vegetarian, invalid, convalescent, overweight, underweight, HIV/AIDS.
  

2. 
   Vegetarian diets.
   

• 
  Strict vegetarian
  
• 
  Lacto vegetarian
  
• 
  Lacto- ovo- vegetarian.
  

3. 
   Invalid and convalescent diets.
   
4. 
   Diet for persons suffering from:-
   

• 
  Fever and infection.
  
• 
  HIV/AIDS.
  
• 
  Over weight and weight.
  

5. 
   Practical.
   

Explain the meaning of terms e.g. vegetarian, invalid etc. Plan a day’s diet for vegetarian, invalid etc.

Participate in discussion, and plan a day’s diet for special needs.

1. 
   Being a good host/hostess.
   

• 
  Planning ahead.
  
• 
  Issuing invitation.
  
• 
  Receiving guests.
  

2. 
   Table settings.
   

• 
  Formal table settings.
  
• 
  Informal table settings.
  

3. 
   Serving of foods.
   

• 
  Waiting at table.
  
• 
  Cleaning after meals.
  

4. 
   Being a good guest.
   

• 
  Response to invitation.
  
• 
  Table manners.
  

5. 
   Practical.
   

Discusses entertainment with students.

Demonstrates different table setting.

Students:-

Participate in the discussion and observe teacher’s demonstration.

Table setting materials and a chart showing different types of table setting.

1. 
   Meaning of food habits and taboos.
   
2. 
   Food habits.
   

• 
  Facts and fallacies.
  
• 
  Taboos.
  

3. 
   Traditional and foreign dishes e.g. Nigerian, Indian, American, Chinese and other African countries.
   
4. 
   Practical.
   

Guides the discussion on meaning of food, facts and fallacies, traditional dishes and foreign dishes.

Participate in the discussion, ask and answer questions.

Cut out photographs of intercontinental dishes, posters and charts.

1. 
   Special occasions.
   

• 
  Weddings, thanksgiving services, birthdays, naming etc
  

2. 
   Special foods.
   

• 
  Fried rice, jollof rice, pounded yam/ soup, moi-moi, semovita/ soup.
  

3. 
   Practical.
   

Discuss food for special occasion and demonstrate the preparation of food for special occasions.

Participate in the demonstration.

Charts showing the different occasions and accompanying dishes.

1. 
   Types of beverages.
   

• 
  Alcoholic e.g. beer, wine etc.
  
• 
  Non-alcoholic e.g. coffee and tea, cocoa drink, milk and egg drink, fruit juices and drinks.
  

2. 
   Nutrive values of the drinks.
   

List alcoholic and non-alcoholic beverages.

Explain how to prepare different fruit juices and drinks and coffee and tea.

Students:-

Participate in the discussion and practice in groups to prepare fruit juice and coffee and tea.

Sample of some alcoholic and non-alcoholic beverages and fruit juices.

1. 
   Meaning of rechauffe
   
2. 
   Use of left-over food in making new dishes.
   

• 
  Rechauffe of meat.
  
• 
  Rechauffe of vegetable.
  
• 
  Rechauffe of fish.
  
• 
  Rechauffe of other foods.
  

3. 
   Practical.
   

Lead discussion on meaning of “rechauffe” left over food, packaging and storage of left over foods. Demonstrate how to prepare some left over foods.

Participate in the discussion and observe teacher’s demonstration and packaging of left over foods.

Cut out photograph of displayed left over food.

1. 
   Types and cuts of meat we use for meal preparation e.g. beef, veal, pork, larub, mutton, goat, game, offals, liver, heart, kidney, etc.
   
2. 
   Factors to consider when choosing meat.
   
3. 
   Nutrive value of meat.
   
4. 
   Methods of cooking meat.
   
5. 
   Advantages and disadvantages of each method.
   
6. 
   Practical.
   

Displays types of meat and cuts.

Demonstrate the cooking methods.

Students: Identify the different type of cut and meat. Practice cooking some meat.

Teaching and learning Materials:- Samples of different cuts of meat. Chart Showing some different cut s of meat.

1. 
   Types of poultry e.g. chicken, broiler, turkey, goose, game.
   
2. 
   Factors to consider when choosing poultry.
   
3. 
   Nutrive value of poultry.
   
4. 
   Preparation of poultry for cooking.
   
5. 
   Advantages and disadvantages of each method.
   
6. 
   Practical.
   

Leads a discussion on poultry.

Demonstrate poultry preparation using different cooking methods.

Students

Identify the different types of poultry. Practice preparation and some cooking methods.

Pictures of different types of poultry.

Collage – thread, sand, bottle filling etc

(Practical)

Resources: Beads, sand, broken bottles, board template etc.

1. 
   Knitting – abbreviations
   
2. 
   Starting to knit (methods)
   
3. 
   Knitting various patterns – ribbing, garter, stocking, stitches etc. (practical)
   

Resources: Knitting pins, wool etc

• 
  Knitting decorative articles – food cover, cap, stockings etc (Practical)
  

Resources: Knitting pins, wools etc

1. 
   Meaning of ICT
   
2. 
   Role of computer in Clothing and Textiles e.g. use of computerized sewing machine.
   
3. 
   Computer technology and globalization in clothing and textiles (obtaining information from the internet)
   
4. 
   Computer aided textiles designing
   
5. 
   Use of computer in pattern drafting e.g. use of Corel draw.
   

Resources: Compute system.

Textile Designs

1. 
   Monogramming
   
2. 
   Embroidery
   
3. 
   Other computer aided designs
   

Resources: Samples of computerized textile designs.

1. 
   Definition
   
2. 
   Principles
   
3. 
   Rights of consumers
   
4. 
   Disadvantages of impulsive buying
   

Resources: Chart on Consumer Education

• 
  Market
  
• 
  Distributors
  
• 
  Hawkers
  
• 
  Mobile shops etc
  

Resources: chart on consumer agents. (Pictures)

• 
  Government Agencies and Regulations guiding the clothing and textiles Industry e.g. Consumer Protection Council (CPC)
  

Resources: Chart.

1. 
   Cooperative societies – definition and importance
   
2. 
   Advantages and disadvantages.
   

Resources: charts on community programmes

1. 
   Definition
   
2. 
   Types e.g. electronic – radio, television. Print – newspaper, magazines, journals etc
   
3. 
   Advantages and disadvantages
   
4. 
   The role of mass media in fashion business – advertisement
   

Resources: Pictures of mass Media types.

1. 
   Meaning of modelling
   
2. 
   Basic modelling skills
   

• 
  Figure types in relation to modelling
  
• 
  Good grooming and modelling
  

Resources: Charts on modelling

1. 
   Posture and modelling
   
2. 
   Costume and modelling
   
3. 
   Culture and dressing in modelling
   

Resource: Pictures