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    Nutrition Book

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    emysameh
    The document provides a revision guide to help students prepare for CSEC examinations in Home Economics. It covers three main sections - Food and Nutrition, Management, and Clothing and Textiles. The guide provides revision questions and answers to test understanding of topics in the subject textbooks.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Nutrition Book

    Uploaded by

    emysameh
    211 views5 pages
    The document provides a revision guide to help students prepare for CSEC examinations in Home Economics. It covers three main sections - Food and Nutrition, Management, and Clothing and Textiles. The guide provides revision questions and answers to test understanding of topics in the subject textbooks.

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    nutrition book

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    The document provides a revision guide to help students prepare for CSEC examinations in Home Economics. It covers three main sections - Food and Nutrition, Management, and Clothing and Textiles. The guide provides revision questions and answers to test understanding of topics in the subject textbooks.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    211 views5 pages

    Nutrition Book

    Uploaded by

    emysameh
    The document provides a revision guide to help students prepare for CSEC examinations in Home Economics. It covers three main sections - Food and Nutrition, Management, and Clothing and Textiles. The guide provides revision questions and answers to test understanding of topics in the subject textbooks.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    Macmillan Revision Guides for CSEC® Examinations

    HOME
    ECONOMICS Norma Maynard and Rita Dyer

    CSEC is a registered trade mark of the Caribbean Examinations Council


    (CXC). Macmillan Revision Guides for CSEC® Examinations: Home
    Economics is an independent publication and has not been authorised,
    sponsored, or otherwise approved by CXC.
    Macmillan Education
    4 Crinan Street
    London N1 9XW
    A division of Macmillan Publishers Limited
    Companies and representatives throughout the world
    www.macmillan-caribbean.com

    ISBN: 978-1-4050-7877-1
    Text © Norma Maynard and Rita Dyer 2010
    Design and illustration © Macmillan Publishers Limited 2010

    All rights reserved; no part of this publication may be


    reproduced, stored in a retrieval system, transmitted in any
    form or by any means, electronic, mechanical, photocopying,
    recording, or otherwise, without the prior written permission
    of the publishers.
    Typeset by EXPO Holdings
    Cover design by Cary Fielder at CONKA
    Cover photograph by Michael Bonaparte
    Illustrations by Oxford Designers and Illustrators

    Printed and bound in Malaysia


    2014 2013 2012 2011 2010
    10 9 8 7 6 5 4 3 2 1
    Contents

    Introduction 1

    Home Economics for CSEC® Examinations: Food and Nutrition 5

    SECTION 1: Principles of Nutrition 7


    UNIT A: Nutritive value of foods 7
    UNIT B : Nutrition for the life cycle 12
    UNIT C: Diet, health and nutritional status 16

    SECTION 2: Food Service Management 20


    UNIT A: Equipment and utensils for food preparation and service 20
    UNIT B: Food hygiene and safety 23
    UNIT C: Food preservation 24
    UNIT D: Consumerism and food purchasing 26

    SECTION 3: Food Preparation and Service 28


    UNIT A: Scientific principles in food preparation 28
    UNIT B: Management of food preparation and service 35
    UNIT C: Meal planning and service 38
    UNIT D: Food preparation methods 39
    UNIT E: Large-scale food preparation 47

    Home Economics for CSEC® Examinations: Management 51

    SECTION 1: Family and Society 52


    UNIT A: The family 52
    UNIT B: Population issues 53
    UNIT C: Values, needs and goals 54
    UNIT D: Decision making and conflict resolution 54
    UNIT E: Caring for special groups 55
    UNIT F: Work and work ethics, careers 58
    SECTION 2: Home and Financial Management 59
    UNIT A: Principles of management 59
    UNIT B: Money management 61
    UNIT C: Consumerism 61

    SECTION 3: Housing and Equipment Management 65


    UNIT A: Housing and maintenance 65
    UNIT B: Safety in the home 66
    UNIT C: Furniture, soft furnishings and accessories 67
    UNIT D: Entertainment, table setting and social graces 68

    Home Economics for CSEC® Examinations: Clothing and Textiles 71

    SECTION 1: Textiles 72
    UNIT A: Fibres 72
    UNIT B: Fabrics and fabric finishes 73
    UNIT C: Care and maintenance of textiles products 78

    SECTION 2: Psycho-social Aspects of Dress 81


    UNIT A: Consumer aspects 81
    UNIT B: Clothing and culture 82
    UNIT C: Career opportunities 84

    SECTION 3: Construction Techniques 85


    UNIT A: Sewing equipment 85
    UNIT B: Basic pattern drafting 90
    UNIT C: Commercial patterns 90
    UNIT D: Basic construction processes 90
    UNIT E: Special techniques in garment construction 93
    UNIT F: Simple soft furnishings and accessories 95
    Introduction
    This revision guide helps students and teachers to prepare for examinations
    at the Caribbean Secondary Examinations Council CSEC level and beyond.
    It must be used as a companion alongside the textbooks: Home Economics
    for CSEC® Examinations: Food and Nutrition, Clothing and Textiles and
    Management by Rita Dyer and Norma Maynard.
    The guide is made up of three sections:
    l Section 1 covers Food and Nutrition
    l Section 2 covers Management
    l Section 3 covers Clothing and Textiles.

    Revision questions are given for different sections of each chapter in each
    book. Students are given page references so they can check their answers
    or read up on anything that is unfamiliar. In some cases, answers (or part
    answers) are given as well.
    Examination questions are sometimes based on Bloom’s Taxonomy. This
    focuses on:
    l knowledge which involves memorising, or recalling (or recognising)
    previously encountered information (for example, defining the term
    ‘carotene’)
    l comprehension which involves understanding information (not just
    memorising) – interpreting or explaining is an indication of comprehension
    (for example, explaining the ways in which vitamin A deficiency affects the
    body)
    l application which involves using or applying an abstract concept in a
    specific situation (for example, applying the general principle of heat
    transfer to food preparation).
    This book can be used as a general revision guide to all final examination
    students, to familiarise them with the type of questions they are likely to
    encounter. It may also be used to revise specific topics and objectives. Private
    students (no longer within the school system) preparing for examinations
    may find this guide very useful. This guide can also be used as a quick
    reference when organising study programmes.

    General comments
    All questions have numbers assigned to them and are subdivided, e.g. 1(a),
    (b), (c) (i), (ii), (iii). This means that when these questions and or sections are
    being answered, the subsections must be indicated next to the appropriate
    answers at all times. Each question should be carefully read to decide what

    Introduction 1

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