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JSS 3 Home Economics

INTRODUCTION TO TEXTILES STUDY

What does the field of textiles encompass?

The study of textiles entails a comprehensive comprehension of the origins of fibers, the processes involved in fabric construction, the properties inherent in fabrics, methods of fabric care, and the diverse applications of fabrics.

RATIONALE BEHIND TEXTILE STUDIES

Engaging in the study of textiles offers the following advantages:

1. Recognition of various fabric types and their specific characteristics.
2. Apt selection of appropriate fabrics for specific purposes.
3. Effective maintenance of fabrics.
4. Correct handling techniques for fabrics.
5. Cultivation of consumer wisdom.
6. Exploration of career opportunities in clothing and textiles.
7. Intelligent utilization of fabrics.

GENERAL APPLICATIONS OF TEXTILES

Textiles find diverse uses in:

1. Crafting personal and family attire, including dresses and underwear.
2. Creating household textiles like bed sheets, curtains, and towels.
3. Providing warmth or coolness through items like sweaters and cotton wear.
4. Offering protection from rain or wind with items like raincoats.
5. Enhancing or decorating the body.
6. Ensuring modesty by covering nakedness.

ESSENTIAL TEXTILE TERMINOLOGY

1. Fiber: A hair-like raw material unit, such as cotton, linen, silk, wool, or nylon, used in yarn and fabric production.
2. Yarn: A thread formed by twisting or spinning fibers.
3. Fabric: Cloth created from yarn or fibers through weaving, knitting, crocheting, felting, etc. In woven fabric, the warp and weft constitute two sets of yarn or thread.
4. Warp: Yarn running lengthwise in woven fabric, parallel to the selvedge.
5. Weft: Yarn running crosswise in fabric, perpendicular to the selvedge.
6. Selvedge: The fabric edge formed by turning over the warp thread, representing the mill-finished edge in a lengthwise direction.
7. Bias: The diagonal direction across the warp and weft grain lines.
8. True Bias: The 45-degree angle across lengthwise and crosswise grains, exhibiting the highest stretch.
9. Grain: The direction of yarns or threads in fabric.
10. Right Side (RS): The exterior of the fabric worn outward, featuring superior finish and a more distinct print.
11. Wrong Side (WS): The interior of the fabric worn inside.

CLASSES AND PROPERTIES OF FIBRES

Fibres can be categorized into two primary classes: natural fibres, obtained from sources like plants (e.g., cotton and linen) or animals (e.g., wool and silk); and man-made fibres, derived from cellulose-based materials such as viscose rayon and acetate, or non-cellulose based materials like nylon, polyester, and acrylics.

Properties of Fibers:

Natural Fibers:

Cotton:

1. Derived from cotton balls of the cotton plant.
2. Properties:
3. Rapid moisture absorption
4. Reasonably strong and durable
5. Easy to wash
6. Dye-friendly
7. Cool and comfortable to wear.

Linen:

1. Obtained from the stem of the flax plant.
2. Properties:
3. Stronger than cotton
4. Absorbent and cooling
5. Slow drying
6. Good washability
7. Efficient heat conductor
8. Note: Not produced in Nigeria.

Wool:

1. Obtained from the hair of sheep, camel, Angora rabbit, or Angora goat.
2. Properties:
3. Scaly appearance
4. Strength increases when dry
5. Smells like burning feathers when burnt
6. Highly absorbent
7. Vulnerable to bleach.

Silk:

1. Produced by silkworms in countries like France, Italy, China, and Japan.
2. Properties:
3. Very strong fiber
4. Smooth and fine
5. Warm to touch
6. Easily absorbs moisture

Man-made Fibers:

Viscose Rayon:

1. Made by treating wood pulp or cotton linters with specific chemicals.
2. Properties:
3. Not very strong, especially when wet
4. Smooth surface
5. Resembles silk in appearance only.

Acetate:

1. Made from wood pulp or cotton linters treated with acetic and acetic anhydride.
2. Properties:
3. Quick drying
4. Loss of strength when wet.

Nylon:

1. A family name for all synthetic polyamides.
2. Properties:
3. Very strong
4. Lightweight
5. Requires no ironing

FIBRE MANUFACTURING PROCESSES

COTTON: The production of cotton fibers involves the following steps, starting from the bolls:

1. Ginning
2. Baling
3. Clearing
4. Carding
5. Combing
6. Drawing
7. Spinning
8. Dyeing
9. Weaving

LINEN: Linen is derived from the stem of the flax plant through the following stages:

1. Retting
2. Breaking and scotching
3. Combing
4. Spinning

WOOL: Wool fibers are processed into two forms, Worsted yarn and Woollen yarn, involving the following major steps:

1. Clipping
2. Sorting
3. Scouring
4. Carbonizing
5. Carding
6. Spinning
7. Weaving

RAYON: The manufacturing of rayon involves the following steps:

1. Purification of cellulose (from wood pulp or cotton linters)
2. Treatment of cellulose with specific chemicals, transforming it into a thin liquid
3. Extrusion of the liquid through a spinneret, resulting in rayon filaments
4. Spinning filaments into yarns, which are then woven into fabric

EXPERIMENTS AND TESTS ON DIFFERENT FIBRES

COTTON:

1. Cool to touch and fairly firm
2. Dull appearance
3. Flat fiber with twist characteristics
4. Burns in and out of flame, smells like burning paper, leaves minimal ash

LINEN:

1. Cool and crisp handle
2. Dull appearance
3. Round and smooth fibers with swellings or nodes at intervals
4. Burns slowly, similar to cotton

WOOL:

1. Projecting fibers
2. Rough and dull appearance
3. Warm to handle
4. Scales on fibers that overlap and point upwards
5. Smolders instead of burning, produces a smell of burning hair or feathers

SILK:

1. Smooth and rich lustrous appearance
2. Soft, smooth, and resilient
3. Fine, smooth surface in de-gummed form
4. Raw silk appears as double filaments

VISCOSE RAYON:

1. Smooth and fairly soft handle
2. Lustrous appearance, resembling silk
3. Rounded fibers with length-wise grooves
4. Transparent rods streaked with wavy lines

ACETATE:

1. Silk-like with good draping qualities
2. Smooth and soft handle
3. May have a dull or lustrous appearance
4. Rounded fibers with surface ridges resembling thickened lines
5. Burns like cotton, gives off a smell of acetic acid or vinegar

NYLON:

1. Very smooth and slippery fabric
2. Filaments resemble smooth glass rods
3. Shrinks like flame and melts into a hard white or grey bead

CARE AND HANDLING OF DIFFERENT FABRICS

Reasons for Clothing Care

Caring for clothing serves several purposes:

1. Enhancing Longevity: Regular care ensures the prolonged life of clothing by preventing damage caused by dirt.

2. Hygiene Maintenance: Cleaning helps eliminate disease-carrying germs and pests residing in fabrics, promoting a healthier environment.

3. Aesthetic Appeal: Keeping clothes clean is essential for a visually pleasing appearance. Dirty garments are unattractive and can impact one’s overall image.

4. Economic Benefits: Maintaining cleanliness is a cost-effective measure as clean clothes tend to last longer, reducing the frequency of replacements.

5. Availability: Regular care ensures that all clothing remains ready for use at any time.

Laundry Agents and Equipment

Various agents and tools are employed in the laundry process:

1. Water: Used for soaking, washing, and rinsing clothes.

2. Soaps and Detergents: Lower the surface tension of water, remove stains, and eliminate germs in fabrics.

3. Bleaches: Whiten white cotton and linen fabrics, remove stains, and sanitize fabrics.

4. Stiffening Agents: Add stiffness to cotton and linen fabrics, providing a smooth surface and a fresh appearance.

5. Stain Removers: Eliminate stains from fabrics.

Laundry Equipment and Tools

Different tools are used for various laundry stages:

1. Collection: Linen baskets, bins, and laundry bags are used for gathering dirty clothes.

2. Washing: Basins, buckets, laundry tubs, or trays, made of materials like plastic, stainless steel, or porcelain, are used. Washing machines are also common.

3. Drying: Utilize clotheslines, movable clothes horses, hangers, pegs, etc., for drying clothes.

4. Ironing/Pressing: Equipment includes irons, ironing boards, and ironing pads.

General Guidelines and Steps in Laundering Fabrics

Follow these steps for effective fabric care:

1. Sorting: Separate clothes based on colour, fabric type, and washing instructions.

2. Mending: Repair any damages or tears in the fabric.

3. Stain Removal: Address stains before washing.

4. Soaking and Steeping: Allow clothes to soak to loosen dirt and stains.

5. Washing: Clean clothes using appropriate detergents and water temperature.

6. Rinsing: Thoroughly rinse out detergent residue.

7. Boiling: Boil if necessary for disinfection or stain removal.

8. Bluing and Stiffening: Add fabric enhancers as needed.

9. Drying: Air dry or use appropriate drying equipment.

10. Finishing or Ironing: Iron to remove wrinkles and maintain a polished look.

11. Airing: Allow clothes to air out for freshness.

12. Folding and Storage: Fold neatly and store appropriately for easy access.

THE BASIC ELEMENTS OF DESIGN OF FABRICS

ELEMENTS OF DESIGN

The design comprises fundamental elements, including:

1. LINE: Describing the contours of an object or the prominent lines within it.
2. SHAPE: Representing the structure of a solid object formed by the amalgamation of lines, exemplified by the outline of a garment.
3. SPACE: The three-dimensional area targeted for design, encompassing the entirety of a garment.
4. TEXTURE: The visual and tactile appearance of a fabric’s surface.
5. COLOUR: An essential element with diverse visual effects and a language of its own.

COLOUR WHEEL

The colour wheel organizes hues in a circular arrangement to illustrate their relationships, consisting of:

1. Primary colours: Red, yellow, and blue.
2. Secondary colours: Orange, green, and purple/violet.
3. Tertiary colours: Six blends of primary and secondary colors, such as red-violet and blue-green.
4. Warm colours: Red, yellow, orange, and their variations.
5. Cool colours: Blue, green, purple, and their variations.

CHOOSING COLOURS: KEY POINTS TO REMEMBER

1. Cool and dark colours create the illusion of a smaller appearance.
2. Warm and light/bright colours give the impression of a larger figure.
3. Bright contrasting colours draw attention and can make one appear larger.
4. Black pairs well with most colours except very dark brown due to a lack of contrast.
5. White complements every colour when used sparingly.
6. Brown harmonizes with yellow, green, light blue, orange, etc.
7. Grey serves as a neutral color, blending well with red, yellow, blue, green, orange, and purple.

FIGURE FLATTERY GUIDE

Tall and slender:

1. Enhancing features: Large flowery designs, warm colors, horizontal stripes, full sleeves, collars, gathered or pleated skirts.
2. Avoid: Vertical shapes, tight dresses, v-shaped or low narrow necklines, collarless dresses, sleeveless garments, tiny designs.

Short and plump/stout:

1. Enhancing features: Vertical stripes, cool colors, fitted sleeves, v-shaped, u-shaped, or rectangular neckline.
2. Avoid: Fabrics with large elaborate prints, large sleeves, tight-fitting dresses with high collars, wide belts.

Flat chest:

1. Enhancing features: Gathered and draped styles, bodice with added fullness, bows, drapes.
2. Avoid: Fitted bodices, too wide a neckline.

Large bust:

1. Enhancing features: V-shaped neckline, fitted sleeves, vertical lines.
2. Avoid: Very high neckline, full sleeves, breast pockets, draped and gathered bodices.

Short neck:

1. Enhancing features: Open neckline, v-shaped neckline, u-shaped neckline, open collars.
2. Avoid: Tie neck bands, high polo-necks, mandarin neckline.

Long neck:

1. Enhancing features: High neckline, turtle neck, and high collars, huge jewelry, use of scarves.
2. Avoid: Wide or boat-shaped necklines.

Large hips:

1. Enhancing features: Shape skirt from the waist, straight dresses with no belt, gored skirts, gathers if the waist is small, stitched-down pleats.
2. Avoid: Too narrow bodice, fitted skirts, pockets at hips.

DRESSES FOR DIFFERENT OCCASIONS

ATTIRE FOR VARIOUS OCCASIONS

School Attire:

1. Attire suitable for school activities.
2. Loose and simple styles for comfort.
3. Durable, washable, and colorful fabrics.
4. Shoes should be durable, comfortable, and easy to clean.

Office Wear:

1. Comfortable, smart, and simple clothing.
2. Fabrics that are easy to clean.
3. Avoid over-dressing; opt for simple accessories.
4. Clothes should not be too tight or revealing.
5. Discreet attire with light makeup.

Household Work or Activities:

1. Neat dressing even for home tasks.
2. Comfortable, suitable, and washable clothing.
3. Simple style and durable fabrics.
4. Apron or overall can be worn for protection.

Sleepwear (Nightgowns or Pajamas):

1. Soft-textured, flame-resistant fabrics.
2. Loose and comfortable sleepwear.
3. Avoid tight clothes for unrestricted movement.
4. Housecoat can be worn outside the bedroom.

Sports, Picnics, and Relaxation Attire:

1. Clothing allowing freedom of movement.
2. Decently covering the body for active sports.
3. Durable, easy-to-care-for fabrics.
4. Comfortable shoes for easy movement.

Religious Worship Clothing:

1. Comfortable, non-tight attire.
2. Fabrics that do not easily crease.
3. Washable materials for cleanliness.

Clothing Accessories:

1. Additional items to complement attire.
2. Examples include shoes, hats, jewelry, ties, handkerchiefs, scarves, and handbags.

Remember to choose attire appropriate for the occasion and ensure comfort, cleanliness, and suitability for the task at hand.

THE SEWING MACHINE

The sewing machine constitutes a crucial tool for sewing success, with various types and models available. The following enumerates common types:

1. Hand Sewing Machine: Simple and manually operated, it requires placement on a table.
2. Treadle Sewing Machine: Foot-operated, allowing hands-free for guiding work, typically with a dedicated stand.
3. Electric Sewing Machine: Operated with the assistance of an electric motor.

A sewing machine comprises various parts with distinct functions:

1. Balance Wheel: Turned forward or backwards for machine sewing; raises and lowers the needle.
2. Foot Presser: Holds fabrics firmly for stitching.
3. Presser Foot Lifter: Raises and lowers the presser foot, located at the back.
4. Feed Dog: Holds fabric against the presser foot and moves it for stitching; a tooth-like piece under the presser foot.
5. Throat Plate: Provides slots for the needle and feed dog to function.
6. Spool Pin: Holds the thread spool.
7. Thread Guide: Supports and guides the thread, preventing twisting.
8. Needle Clamp: An attachment for the needle.
9. Stitch Regulator: Adjusts stitch length.
10. Bobbin: Winds the thread for the lower part of the machine.
11. Bobbin Case: Holds the bobbin.
12. Stop Motion Screw: Loosened to disconnect the needle and stop the balance wheel when the machine is not in use.
13. Tension Discs: Regulate thread tightness during stitching.

Guidelines for choosing sewing machines

1. Compare similar types from different manufacturers.
2. Evaluate servicing arrangements, parts, prices, and relevant information.
3. Consider the machine’s weight for portability.
4. Factor in budget constraints when making a purchase.
5. Ensure the availability of the instruction manual, accessories, and spare parts before finalizing the transaction.
6. Have the dealer demonstrate the machine’s operation and test it yourself before taking it home.

For care and maintenance:

1. Study the machine handbook carefully.
2. Clean the machine regularly to remove dirt and dust.
3. Oil designated points as per the manual.
4. Cover the machine when not in use.
5. Avoid scratching the machine’s surface with sharp objects.
6. Disconnect the belt of treadle machines before storing them in their boxes.

SEWING MACHINE | FAULTS, CAUSES AND REMEDIES

Troubleshooting Sewing Machine Issues: Causes and Solutions

Common Sewing Machine Issues and How to Address Them

Upper thread breaking

1. Causes: Machine not threaded correctly; needle bent or blunt
2. Remedies: Properly thread the machine; check and replace bent or blunt needle

Lower thread breaking

1. 1. Causes: Tension too tight ii) Improper threading of button case or shuttle
   2. Remedies: Check and regulate tension; thread the bobbin case properly

Breaking needle

1. Causes: Using needle on heavy fabric; bent or blunt needle
2. Remedies: Use appropriate needle size; check for bent or blunt needles

Skipping Stitches

1. Causes: Needle too small for thread; needle not accurately set
2. Remedies: Use correct needle size; set the needle accurately on the needle bar

Noisy Treadle

1. Causes: Loose screw on the treadle
2. Remedies: Tighten the screw

Machine works heavily

1. Causes:) Belt too tight ii) Machine needs cleaning iii) Belt too loose and slipping
2. Remedies: Loosen the machine belt ii) Clean the machine thoroughly iii) Check if the belt needs tightening

Understanding Fullness in Clothing Construction

Definition: Fullness in clothing construction refers to the provision of extra allowance in the garment. This can be achieved and controlled using techniques such as darts, tucks, gathers, and pleats.

Types of Fullness and Their Uses

1. Darts:

Tapered folds of fabric stitched on the wrong side of a garment.

Uses:

1. Control fullness.
2. Shape fabric to fit the human figure.
3. Provide a good fitting and shape to the finished garment.

2. Tucks:

Special stitched folds made on the right side of the garment.

   Uses:

1. Provide extra width.
2. Decorate a garment as a style feature.
3. Hide joins in the fabric.

3. Gathers:

Small, soft folds made in garments, commonly used in children’s clothes and lightweight skirts.

4. Pleats:

Folds of material designed to give extra width in garments.

Mainly used on tailored skirts, dress skirts, and shirts to provide fullness in wear.

Openings in Garments: Types and Functions

Definition: Openings are features in garments that facilitate putting on and taking off clothes. They also serve decorative purposes.

Types of Openings

Continuous Wrap Opening:

1. Short opening fastened with hook and eye, buttons, buttonholes, or press studs.

Faced Slit Opening:

1. Used for front or back neck openings, wrist cuff openings on long sleeves, set into a band.

Fastenings and Their Types

Definition: Fastenings are devices attached to openings in garments.

Types of Fastenings:

1. Zips
2. Press studs
3. Hooks and eye/bars
4. Buttons and loops
5. Buttons and buttonholes
6. Eyelets and cords.

SCIENTIFIC STUDY OF FOOD

FOOD NUTRIENTS DEFINITION

Food nutrients refer to the chemical components present in the food we consume. These nutrients exhibit variations in both physical and chemical properties.

TYPES OF FOOD NUTRIENTS AND THEIR ATTRIBUTES

PROTEINS

Proteins, serving as bodybuilders, play a crucial role in the construction and restoration of bodily tissues. Sources of proteins include meat, fish, eggs, poultry, milk, and beans, among others.

PROTEIN CHARACTERISTICS

Comprising carbon, hydrogen, and nitrogen elements, proteins form through diverse combinations of these elements, creating amino acids. Subsequently, amino acids combine to produce proteins. Enzymes known as proteases facilitate the digestion of proteins, resulting in the formation of amino acids. Most proteins are insoluble in water.

CARBOHYDRATES

Carbohydrates function as energy providers and encompass sugars, starches, and cellulose. Food sources for carbohydrates include yam, rice, maize, and cassava.

CARBOHYDRATE CHARACTERISTICS

Comprising carbon, hydrogen, and oxygen, carbohydrates exhibit various forms, including simple sugars like glucose and fructose, complex sugars such as lactose, starches like yam and cassava, and cellulose found in certain vegetables. While all sugars share sweetness, their degrees of sweetness differ.

FAT AND OILS

Fats and oils, similar to carbohydrates, serve as energy sources and are found in palm oil, groundnut oil, fatty meat, egg yolk, butter, and margarines.

FAT AND OIL CHARACTERISTICS

Containing high proportions of carbon and hydrogen with minimal oxygen, fats and oils act as poor conductors of heat. They are insoluble in water, with fats existing as solids at room temperature and oils as liquids.

VITAMINS:

Vitamins A&D

These fat-soluble vitamins do not dissolve in water, withstand ordinary cooking, but are susceptible to spoilage when the containing fat turns rancid.

Vitamin B & C

Water-soluble vitamins, like vitamin C, dissolve in water and require careful cooking methods with minimal water usage. Rich vitamin C foods, such as oranges, are preferably consumed raw to preserve their vitamin content.

MINERALS

Dry heat minimally affects minerals in food, whereas moist heat may lead to the loss of some soluble minerals like sodium, potassium, and magnesium salts.

BUDGETING

HOUSEHOLD BUDGET

Budgeting involves the preparation of a budget, and a household budget specifically outlines the future expenditures for a given household.

Effective budgeting ensures the prudent management of family income, while poor budgeting results in the wasteful expenditure of earnings.

BUDGETING TERMINOLOGY

Family Income encompasses the financial and economic resources available to meet a family’s needs. Money Income represents the total amount of money a family possesses within a specific period, indicating its purchasing power.

Gross Income is the overall income from an individual’s earnings, while Net Income is the amount remaining after deductions like taxes, water rates, and levies.

A Budget is a plan detailing how the family intends to allocate its income, typically based on net income. Expenditure refers to the money spent on necessary goods and services for the family.

SOURCES OF FAMILY INCOME

Family income is derived from various sources, including salaries, wages, gifts, and returns from assets or investments, such as rents and dividends on shares.

IMPORTANCE OF FAMILY BUDGET

1. Family budgeting holds significance in several aspects:
2. Facilitating informed decision-making on expenditures
3. Directing spending towards essential needs
4. Preventing wasteful use of family funds
5. Providing insight into the family’s spending patterns
6. Curbing impulsive purchases
7. Offering a platform to educate children about money management.

FACTORS TO CONSIDER IN BUDGET PREPARATION

Several factors influence budget preparation, including family income, needs, size, values, the season of the year, and locality.

PROCEDURES IN CREATING A FAMILY BUDGET

The process involves:

1. Listing all necessary goods and services for the proposed budget period.
2. Prioritizing these needs based on importance to the family.
3. Estimating the cost of each need.
4. Projecting the total expected income for the planned period.
5. Balancing expected income and expenditure, ensuring that expenses do not exceed income.
6. Reviewing the budget for feasibility.

EXAMPLE OF A FAMILY BUDGET

An illustrative budget for a hypothetical family of three with a monthly income of Ten Thousand naira (#10,000.00) is provided below:

1. Family Needs: This represents the various categories of expenses that a family incurs.

2. % of Income Budgeted: The percentage of the total income allocated to each specific category.

3. Amount (#): The actual monetary value assigned to each category based on the percentage of income budgeted.

4. Food: 30% of the family’s income, equivalent to $3,000.00, is allocated for the essential need of nourishment.

5. Housing (rent and maintenance): 23% of the income, totaling $2,300.00, is designated for housing expenses, covering both rent and maintenance costs.

6. Clothing: 10% of the income, totaling $1,000.00, is set aside for clothing expenditures.

7. Health: Allocating 10% of the income, which equals $1,000.00, ensures financial coverage for health-related expenses.

8. Transportation: 6% of the income, amounting to $600.00, is earmarked for transportation needs.

9. Education: A significant 13% of the income, equivalent to $1,300.00, is budgeted for educational expenses.

10. Entertainment and Recreation: A modest 2% of the income, totaling $200.00, is reserved for entertainment and recreational activities.

11. Personal Allowances: 3% of the income, or $300.00, is designated for personal allowances, providing flexibility in discretionary spending.

12. Savings and Insurance: Another 3% of the income, equal to $300.00, is dedicated to savings and insurance, fostering financial security.

13. Total: The culmination of all the percentages results in a comprehensive budget that sums up to 100%, with a corresponding total monetary value of $10,000.00. This represents the entire budgeted income for the family, distributed across essential categories to meet various needs.

FEEDING THE FAMILY

MENU PLANNING

Planning a meal involves selecting a menu or compiling a list of foods to be included in that meal.

FACTORS AFFECTING MEAL PLANNING

Various factors influence meal planning, such as the age, occupation, and health conditions of family members, family size, preferences of family members, the season, available budget, equipment and facilities, time constraints, and the family’s place of residence.

GUIDELINES FOR MEAL PLANNING

Ensure that the meal includes all essential nutrients from each basic food group.

Opt for diverse nutrient-rich foods whenever possible.

Consider the nutritional needs of all family members in the meal plan.

Avoid monotony by introducing variety in food choices.

Allocate budget for high-quality foods.

Plan meals in advance to save both money and time.

Leverage seasonal produce and prioritize the purchase of good-quality foods.

PROCEDURES FOR MEAL PLANNING

Plan the day’s entire menu (including breakfast, lunch, and dinner) at least 24 hours ahead.

Choose the main course or entree for each meal.

Keep breakfast light yet substantial, incorporating appetizers like fruit or fruit juice, proteins such as eggs or fish, and carbohydrates like cereal dishes or boiled yams.

Designate lunch and dinner as the main meals of the day.

Make dinner dishes lighter than those for lunch, considering that people typically go to sleep after supper.

Include appetizers, main courses or dishes (such as meat or fish with accompaniments like melon and pounded yam, gari, semovita, or foofoo), and desserts (such as pawpaw rings) in lunch and dinner menus.

NUTRITIONAL NEEDS OF DIFFERENT PEOPLE IN THE FAMILY

YOUNG CHILDREN

(Infants 0 – 1 year and toddlers 1-2 years)

Guidelines for providing children’s meals:

Ensure that their diet is abundant in protein for fostering body development, energy-rich foods to support their activities, and essential minerals and vitamins for vitality.

Include milk, meat, fish, eggs, and legumes in their meals to ensure a well-rounded nutrition.

Establish regular meal times for consistency.

Opt for cooking methods that facilitate easy digestion when preparing their food.

Discourage excessive consumption of sweets and candies to prevent potential tooth decay.

ADOLESCENCE

This stage is characterized by rapid growth, necessitating proper nutrition. Provide a diet rich in protein, carbohydrates, minerals, and vitamins.

ADOLESCENT GIRLS

Increase their iron intake to compensate for monthly losses during menstruation. Insufficient iron supply may lead to anemia.

ADULTS

This group has reached maturity and no longer experiences growth. Their nutritional focus should be on energy and maintenance. Specific subgroups include:

Manual workers: Engaged in strenuous activities like farming or mining, they require an increased intake of energy-rich foods.

Sedentary workers: Engaged in non-strenuous activities like office work, they do not require as much energy in their diet.

ELDERLY PEOPLE OR AGED

With reduced physical activity, their energy needs decrease. However, protein and vitamin requirements remain unchanged.

INVALIDS

An invalid is someone who is currently ill, while a convalescent is in the process of recovery. Adhere to doctors’ instructions, provide balanced meals at regular intervals, avoid strong spices, and use easily digestible cooking methods.

VEGETARIANS

Strict vegetarians abstain from animal products, while lacto-vegetarians consume dairy but avoid meat and fish. In both cases, meals should incorporate various vegetables, protein-rich foods, and soybeans.

BUYING, PRESERVATION AND STORAGE OF FOOD

SMART SHOPPING PRACTICES

1. Create a well-organized shopping list.
2. Adhere to the prepared shopping list during purchases.
3. Ensure sufficient storage space for purchased food items.
4. Select seasonal foods for purchase.
5. Evaluate the quality and value of food items before making a purchase.
6. Consider bulk buying as a viable option.
7. Compare prices and values across various stores.

BENEFITS

1. Economical and money-saving.
2. Time and energy-efficient.
3. Facilitates seasonal food acquisition.
4. Ideal for managing food in large households.
5. Ensures a constant food supply at home.

DRAWBACKS

1. May consume a significant portion of the family income, hindering the purchase of other necessities.
2. Bulk purchasing can lead to monotony in the family diet.
3. Inadequate storage and mismanagement can result in food wastage.
4. Poor-quality bulk-purchased food items may spoil during storage.

FOOD PRESERVATION AND STORAGE

1. Food preservation involves treating food to maintain its quality for an extended period.

PRESERVATION METHODS

1. Solar or sun drying
2. Smoking
3. Freezing

FOOD STORAGE

1. Involves keeping preserved or purchased food in a secure and suitable condition for later use.

STORAGE FACILITIES

1. Plastic food containers
2. Food stores
3. Food storage cupboards, cabinets, and shelves
4. Refrigerators and freezers.

IMPORTANCE OF PROPER FOOD STORAGE

1. Prevents food spoilage.
2. Safeguards nutrient content.
3. Aids in saving money for the homemaker.
4. Saves time and energy by reducing frequent market trips.

FOOD PREPARATION 1

Food preparation involves transforming raw ingredients into edible meals or dishes through activities such as cleaning, cutting, cooking, seasoning, and presenting food in an appealing manner. This process takes place in various settings, including homes, restaurants, catering services, or food production facilities.

Key Steps in Food Preparation:

1. Planning: Deciding on the menu, considering dietary requirements, gathering recipes, and creating a shopping list.

2. Gathering Ingredients: Purchasing or collecting necessary ingredients from grocery stores, farmers’ markets, or other sources.

3. Cleaning and Washing: Thoroughly cleaning fruits, vegetables, and other ingredients to remove dirt, bacteria, and pesticides, including peeling, deseeding, or deveining certain items.

4. Cutting and Chopping: Preparing ingredients by cutting them into desired sizes and shapes, such as slicing, dicing, julienning, mincing, or cubing.

5. Mixing and Marinating: Combining ingredients to create mixtures or marinades that enhance flavors, often involving soaking food in seasoned liquid for a specific time.

6. Cooking: Applying heat to food through methods like boiling, steaming, baking, roasting, grilling, frying, sautéing, or simmering, depending on the recipe and desired outcome.

7. Seasoning and Flavoring: Enhancing taste and aroma by adding herbs, spices, sauces, dressings, or condiments.

8. Plating and Garnishing: Arranging cooked food on a plate in an appealing manner and adding decorative elements such as fresh herbs or sauces.

9. Food Safety: Ensuring proper food handling and hygiene to prevent foodborne illnesses, including storage, refrigeration, and avoiding cross-contamination.

10. Cleaning Up: Sanitizing utensils, cutting boards, and surfaces used during food preparation to maintain a clean and safe cooking environment.

Food preparation practices may vary based on cultural traditions, regional cuisines, dietary restrictions, and personal preferences. Following recommended food safety guidelines is crucial.

Kitchen Utensils and Equipment:

Kitchen equipment and utensils are essential for food storage, preparation, and cooking. Utensils refer to small tools like knives and forks, while equipment includes larger items like cookers and deep freezers.

Considerations when choosing kitchen equipment and utensils include specific use, budget, durability, available storage space, family needs, labor and time savings, ease of use and care, and family size.

Types of Kitchen Utensils:

1. Measuring utensils (e.g., dry measuring cups, liquid measuring cups, measuring spoons).
2. Mixing equipment and utensils (e.g., mixing bowls, mixing spoons, whisks, hard grinder).
3. Cutting and chopping utensils (e.g., knives, cutting/chopping boards, peelers, kitchen shears, graters).
4. Other utensils (e.g., colanders, strainers, spatulas, turners, tongs, cooking forks, cooking spoons, pots, pans).

Types of Kitchen Equipment/Appliances:

1. Small kitchen appliances (e.g., toaster, hand-held mixer, blender, food processor, electric frying pan).
2. Large kitchen appliances (e.g., microwave ovens, deep freezers, gas cookers, refrigerators).

General Care of Kitchen Equipment and Utensils:

1. Use each piece correctly for optimal results.
2. Follow the manufacturer’s manual for usage and care.
3. Preserve the manual for as long as the equipment is in use.
4. Promptly repair appliances and utensils when needed.

FOOD PREPARATION 2

Food preparation involves the process of readying food for cooking or consumption, encompassing various tasks like washing, cutting, peeling, and seasoning ingredients, as well as arranging them for cooking or serving. The specifics of food preparation can vary based on cuisine, recipe, and individual preferences.

Steps in Food Preparation:

1. Ingredient Gathering: Collect all necessary components, including fresh produce, meat, spices, and other required items.

2. Washing: Thoroughly rinse fruits, vegetables, and herbs under running water to eliminate dirt, chemicals, or bacteria.

3. Cutting and Chopping: Utilize knives or appropriate tools to cut, slice, or chop ingredients into desired shapes and sizes.

4. Peeling: Remove outer skins or peels from certain ingredients, such as potatoes or carrots, using a peeler or knife.

5. Mixing and Combining: Combine different ingredients in bowls or containers according to the recipe.

6. Seasoning: Enhance the taste of the dish by adding spices, herbs, salt, pepper, or other flavorings, depending on personal preference and the recipe.

7. Marinating: If required, marinate meat or vegetables to absorb flavors and tenderize before cooking.

8. Preheating: Preheat ovens, stovetops, or grills to the required temperature for baking or certain cooking methods.

9. Cooking: Follow recipe instructions for boiling, sautéing, baking, grilling, or frying, paying attention to cooking times and temperatures.

10. Plating and Garnishing: Arrange cooked food on plates or serving dishes, adding garnishes for visual appeal.

11. Serving: Present the prepared food to individuals or guests, transferring portions onto individual plates or serving dishes.

Food Safety Note: Adhere to food safety practices during preparation, including proper handwashing, avoiding cross-contamination, cooking to appropriate temperatures, and safe storage of leftovers.

Terms for Food Preparation:

1. Stir
2. Blend, Mix, and Combine
3. Beat
4. Cream
5. Grate
6. Slice
7. Coat
8. Garnish
9. Grease
10. Seasoning
11. Strain

Reasons for Cooking Food:

1. Easier to eat
2. More appetizing and pleasant
3. Easier to digest
4. Safe to eat
5. Improved appearance
6. Enhanced taste

Methods of Cooking Food:

1. Boiling
2. Stewing
3. Steaming
4. Frying
5. Roasting
6. Baking

Guidelines for Choosing Cooking Methods:

1. Type of food
2. Nutrient preservation
3. Age and health of consumers
4. Available cooking facilities
5. Time constraints

Simple Meal Preparation: Egg Custard

Ingredients:

1. ¼ liter of milk
2. 1 egg
3. 1 tablespoon of sugar
4. Vanilla essence (if desired)

Method:

1. Place sugar in a mixing bowl.
2. Add the egg to the bowl.
3. Slowly whisk in milk and vanilla essence.
4. Pour into a greased Pyrex dish or suitable container for steaming.
5. Steam for approximately 30 minutes or until the custard is set.
6. Serve hot.

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