HOMESCIENCE FORM 4 THEORY ALL NOTES

Care of the Sick at Home

Care of the sick at home, also known as home-based care, is the attention given to the sick while they are confined at home.

Consumer Protection

Objectives

By the end of the lesson, you should be able to:

1. Explain the rights of a consumer
2. Discuss agencies dealing with consumer protection

Rights of a Consumer

The following are some of the rights of a consumer:

• The right to safety in the use of goods and services
• The right to the correct quantities of goods
• The right to adequate and correct information
• The right to be involved or represented when decisions involving the consumer are being made
• The right to obtain a valid receipt for goods and services purchased
• The right to get satisfaction from the goods and services
• The right to seek legal redress when their rights are violated
• The right to be served
• The right to be heard
• The right to compensation in case of unsatisfactory goods and services
• Legal redress if their rights are infringed upon

Right to Safety in the Use of Goods and Services

This right protects a consumer from any physical or mental harm resulting from the use of goods and services. If information on side effects is not highlighted, the consumer can seek legal redress.

Right to Receive the Correct Quantities of Goods

A consumer has the right to receive the correct quantities of goods they pay for. Cheating can occur through the use of faulty weighing machines or weighing out of sight.

Right to Adequate and Correct Information

Consumers should be given correct and sufficient information to make informed choices when purchasing and using goods and services. Manufacturers should provide both positive and negative information about the product.

Right to Be Involved or Represented When Decisions Involving Consumers Are Made

Involving consumers in decision-making ensures continued goodwill and patronage.

Right to Obtain a Receipt for Goods and Services Purchased

A valid receipt obtained at the point of sale is proof of purchase and can be used to seek legal redress if goods are substandard.

Right to Get Satisfaction from Goods and Services

Consumers should get their money’s worth for goods purchased or services rendered. If not, they should seek redress from the manufacturer, service provider, government, or consumer protection agencies.

Right to Be Heard

The consumer’s ideas and opinions should be respected.

Agencies Dealing with Consumer Protection

Consumers are protected by several agencies, some of which they may not be aware of. These agencies include:

• Government-controlled, for example, Price Control Department and the Weights and Measures Department
• Non-Governmental Organisations (NGOs), for example, The Kenya Consumer Association (KCA)
• Purely voluntary, for example, The Kenya Consumer Association (KCA)
• The Kenya Bureau of Standards (KEBS)

The Kenya Bureau of Standards (KEBS)

The Kenya Bureau of Standards protects consumers by ensuring that goods manufactured or sold in the country meet standard quality.

Functions

• Set standards for new goods
• Certify that goods sold or exported meet required standards using standardization marks
• Act on consumer complaints by taking relevant actions
• Ensure labels on consumer products indicate correct ingredients and their amounts
• Monitor to ensure manufactured goods meet required specifications

The Kenya Consumer Association (KCA)

This voluntary and non-governmental organization is mainly charged with consumer education through dissemination of information via mass media.

Functions

• Educate consumers on matters of interest
• Work with other organizations to ensure goods and services in the market are of high standards and quality
• Cooperate with organizations dealing with consumer education and awareness, such as universities and research institutions
• Guard against dumping of harmful and worthless goods and control counterfeit goods

Weights and Measures Department

This department in the Ministry of Trade ensures that weights and measures are standardized to avoid consumer exploitation.

Functions

Weights and measures officers are posted in counties and districts to:

1. Make impromptu visits to shops to check weights and measurements of all machines used in trade
2. Ascertain the accuracy of machines and stamp them with the coat of arms, year, and month of inspection annually; defaulters are prosecuted
3. Check machines yearly and stamp them
4. Check pre-packed goods such as sugar and flour for correct weight and labels

The Price Control Department

This government department under the Ministry of Trade empowers the minister to fix maximum prices or service charges on basic goods and services.

Functions

Ensures that invoices or receipts issued for goods sold include:

• Name and address of seller
• Date of sale
• Exact description of goods
• Quantity of goods sold
• Price charged

Trade Descriptions Act – Chapter 505

This Act of Parliament:

• Prohibits misleading descriptions of goods, services, accommodation, and facilities provided in trade
• Gives inspectors the right to obtain product information from manufacturers or traders without prior notice
• Empowers inspectors to prosecute defaulters

Foods and Drugs Act

This Act protects consumers against harmful ingredients in foods and drugs. It requires products to have labels showing ingredients and expiry dates clearly.

Public Health Act

This Act safeguards consumer health. Public health inspectors visit hotels, shops, food outlets, and markets to ensure they meet health requirements before and after licensing. Premises that fail to meet standards are closed and operators prosecuted.

Reasons for Caring for the Sick at Home

Objectives

By the end of the lesson, you should be able to state the reasons for taking care of the sick at home.

Needs of the Sick at Home

The sick at home have various needs such as:

• Physical needs
• Nutritional needs
• Emotional needs
• Social needs
• Spiritual needs

Objective

By the end of the lesson, you should be able to identify the various needs of the sick at home.

Physical Needs

The physical needs of the sick at home may be met by ensuring:

• Clean room, clean clothes and body, clean bedding
• Well-ventilated room
• Appropriate furniture
• Physical exercises
• Administering drugs as prescribed by the doctor
• Changing position for bedridden patients to avoid bed sores

Nutritional Needs

The patient should be provided with a balanced diet including:

• Plenty of proteins
• Plenty of vegetables and fruits
• Small amounts of carbohydrates
• Little or no fats
• A lot of fluids

Emotional Needs

Giving hope and encouragement to the patient can be shown through hugging, giving flowers, gifts, cards, counseling, and engaging them in conversation.

Social Needs

Sick people feel lonely and appreciate the company of loved ones. However, the number of visitors should be limited to allow the patient time to rest.

Spiritual Needs

Most people believe in a supernatural being upon whom they rely in times of need. In sickness, every patient should be allowed to exercise their faith through:

• Prayers
• Visits from spiritual leaders
• Reading of the Holy Book
• Meditation

Ventilation

Ventilation is the mechanism of allowing fresh air into a room or space while removing stale air.

Reasons for Adequate Ventilation

Objectives

By the end of the lesson, you should be able to:

1. Define ventilation
2. Discuss reasons for sufficient ventilation in a room

Dangers of Poor Ventilation

Poorly ventilated rooms may cause:

1. Suffocation
2. Drowsiness
3. Fainting
4. Discomfort
5. Easy transmission of communicable diseases

Objective

By the end of the lesson, you should be able to state the dangers of poor ventilation.

Methods of Ventilating a Room

There are two main methods of ventilating a room:

1. Natural ventilation
2. Mechanical or artificial ventilation

Natural ventilation includes:

• Windows
• Doors
• Vents
• Chimneys
• Wind-driven fans

Mechanical or Artificial Methods

These include different types of fans.

Fuels in the Home

A fuel is a material burnt to produce energy in the form of heat, light, and motion. Fuels include firewood, charcoal, paraffin, electricity, gas, biogas, solar, among others.

Precautions to Take While Handling Fuels in the Home

Objectives

By the end of the lesson, you should be able to explain precautions to take when handling and storing fuels in the home.

Ways of Conserving Fuel

Fuel conservation is the economical use of fuel in the home. Fuels can be conserved by:

1. Lighting the cooker just when ready to use
2. Ensuring all cooking equipment is in good working order
3. Using clean equipment
4. Ensuring the base of pans and pots fit well on the cooking surface
5. Using fuel-saving devices
6. Covering food during cooking with a well-fitting lid
7. Making multiple uses of fuel energy, such as steaming while boiling

Objective: By the end of the lesson, you should be able to explain different ways of conserving fuel.

Lighting in the Home

Light is radiant energy that enables us to see.

Sources of Light

Sources of light are either natural or artificial.

Objective

By the end of the lesson, you should be able to identify sources of light.

Natural Lighting

The main source of natural light is the sun. Other sources include the moon and stars. Natural light enters a room through openings such as doors, windows, and skylights.

Artificial Lighting

Sources of artificial light include lamps, torches, candles, among others.

Methods of Lighting

Different methods of lighting used in the home include:

1. Direct lighting
2. Semi-direct lighting
3. Indirect lighting
4. Decorative lighting

Objective

By the end of the lesson, you should be able to identify the methods of lighting used in the home.

Direct Lighting

Direct lighting focuses light on a specific point where it is required.

Semi-Direct Lighting

Semi-direct lighting distributes light in all directions.

Indirect Lighting

Indirect lighting hides the source of light and directs it onto a surface such as a wall or ceiling, which then deflects and distributes the light throughout the room.

Decorative Lighting

Decorative lighting is used to enhance the beauty of a room and its accessories. Colored bulbs or lampshades may be used to create a desired mood.

Lighting Fixtures and Fittings

Lighting fixtures or fittings are devices used to hold bulbs and may also be decorative. They can be mounted on ceilings or walls, hung as pendants, or placed on tables or floors.

Objective

By the end of the lesson, you should be able to identify various lighting fixtures and fittings.

Furnishing the Home

Furnishing is the art of choosing, arranging, and maintaining furnishings in the home. Colour is an important aspect of furnishing.

Colour

Colour is an element of design visible only in the presence of light.

Objectives

By the end of the lesson, you should be able to:

1. State the characteristics of colour
2. Explain how to obtain different categories of colour

Characteristics of Colour

There are three main characteristics of colour:

• Hue
• Value
• Intensity

Hue

Hue is the name of a colour.

Value

Value is the degree of lightness or darkness of a colour. Lighter values are called tints, while darker values are called shades. Tints are obtained by adding white to the hue, and shades by adding black.

Intensity

Intensity is the brightness or dullness of a colour.

Colour Wheel

A colour wheel is an arrangement of colours in a circle showing their relationships. Colours are classified into three groups:

1. Primary Colours
2. Secondary Colours
3. Tertiary Colours

Objectives

By the end of the lesson, you should be able to:

1. Classify colours
2. Use colours to correctly create a colour wheel

Primary Colours

Primary colours are basic colours that cannot be produced by mixing other colours. They are:

1. Red
2. Blue
3. Yellow

Secondary Colours

Secondary colours are obtained by mixing two primary colours. They are:

1. Orange
2. Green
3. Violet

Orange

Orange is obtained by mixing red and yellow.

Green

Green is obtained by mixing yellow and blue.

Violet or Purple

Violet or purple is obtained by mixing red and blue.

Tertiary Colours

Tertiary colours are obtained by mixing a primary and a secondary colour.

Creating a Colour Wheel

Click on the play button to view.

Colour Scheme

Colour scheme is the overall effect of the colours used on all surfaces in a room or space. Types of colour schemes include:

1. Monochromatic
2. Analogous
3. Complementary
4. Triad

Objective

By the end of the lesson, you should be able to describe types of colour schemes.

Monochromatic Colour Scheme

This scheme uses one colour together with its tints and shades.

Analogous Colour Scheme

This scheme uses two or three colours that lie next to each other on the colour wheel.

Complementary Colour Scheme

This scheme combines colours opposite each other on the colour wheel, creating contrasting harmony. Types include:

1. Single complementary
2. Split complementary
3. Double complementary

Single Complementary

This uses one colour and the colour directly opposite it on the colour wheel.

Split Complementary

This uses a colour and two other colours on either side of its complement on the colour wheel, for example, green, red-violet, and red-orange.

Double Complementary

This scheme uses four colours: two colours and their complements.

Triad Colour Scheme

This scheme uses three colours equally spaced on the colour wheel.

Furnishing the House

Furnishings can be classified into two:

1. Hard furnishings
2. Soft furnishings

Objectives

By the end of the lesson, you should be able to:

1. Classify furnishings
2. Select furnishings for various rooms

Hard Furnishings

Case goods: Pieces of furniture that are not padded.

Upholstered furniture: Furniture that is partially or wholly padded and covered with materials such as fabric, leather, or polyvinyl chloride (PVC).

Furniture for Different Rooms

Different rooms require different pieces of furniture depending on their use. The rooms are:

Click on each to view.

Soft Furnishings

Soft furnishings are items made from fabric and other materials. They are both functional and decorative. They include:

1. Curtains and blinds
2. Cushions and pillows
3. Carpets and floor rugs
4. Bedcovers
5. Loose covers and tablecloths

Objectives

By the end of the lesson, you should be able to:

1. Identify soft furnishings used in the home
2. State the uses of soft furnishings

Curtains and Blinds

Used on windows and doors, they filter excess light, provide privacy, and enhance the appearance of a room.

Cushions and Pillows

Provide comfort by supporting the body while sitting or sleeping.

Carpets and Floor Rugs

Used on floors for warmth, noise reduction, improving appearance, and protecting the floor from damage.

Bedcovers

Protect bedding against dirt and enhance the beauty of the bedroom.

Loose Covers and Tablecloths

Used for easy maintenance and protection of furniture against dirt, enhancing appearance and hiding defects.

Accessories

Accessories are items used in the home for functional and aesthetic value. They include:

• Wall hangings
• Clocks
• Aquariums
• Pictures
• Carvings
• Trophies
• Lamps
• Mirrors
• Lampshades
• Sea shells and corals

Objectives

By the end of the lesson, you should be able to:

1. Define accessories
2. Identify various accessories used in the home

Flower Arrangement

Flower arrangement is the art of selecting and arranging flowers to create a pleasant effect. Commonly used flowers and plant parts include roses, carnations, gladioli, chrysanthemums, statice, arum lilies, madonna lilies, delphiniums, watsomia, leaves, twigs, seeds (both dry and fresh), and synthetic flowers.

Objectives

By the end of the lesson, you should be able to:

1. Choose flowers and plant materials for flower arrangements
2. Create suitable flower arrangements for different occasions

Equipment Used in Flower Arrangement

Equipment required includes scissors, secateurs, knives, wire netting, flower vases, basins, buckets, plain thin wire, oasis, and dust sheets or newspapers.

Objectives

By the end of the lesson, you should be able to identify the equipment used in flower arrangements.

Making a Flower Arrangement

1. Place the wire mesh or pin holder in the vase.
2. Fill the vase three-quarters full with water.
3. Place the tallest stem of foliage first, then fill in with shorter stems.
4. Avoid overcrowding the flowers so each individual flower stands out clearly.
5. Occasionally stand back to view the arrangement and confirm the desired shape is being achieved.

Food Preservation

Food preservation is the process of treating food to stop or slow down decay and deterioration.

Causes of Food Decay

Food spoilage and decay are caused by:

• Bacteria
• Fungi
• Enzymes
• Oxidation

Objectives

By the end of the lesson, you should be able to:

1. Define food preservation
2. Identify agents of food decay and spoilage

Bacteria

Single-celled micro-organisms that multiply rapidly under warm and moist conditions.

Fungi

Include yeasts and moulds that thrive under warm, moist conditions.

Enzymes

Organic catalysts that speed up reactions, responsible for ripening and decay of fruits, vegetables, and meat.

Oxidation

A reaction in which oxygen is added to a substance, causing changes such as colour alteration.

Objectives

By the end of the lesson, you should be able to:

1. Classify methods of food preservation
2. Describe methods used in food preservation

Traditional Methods

Salting

Using a high concentration of salt to draw water from food, creating conditions unfavourable for micro-organisms.

Smoking

Using smoke from burning firewood; food is placed on a rack above the fireplace. Heat partly dries the food, and smoke coats it, providing a protective layer. Examples include fish, meat, and maize on the cob.

Sun Drying

Drying removes moisture from food, depriving micro-organisms of the moisture needed for survival. Food is spread under direct sunshine and occasionally turned for complete drying, e.g., grains, omena/dagaa, meat, and some tubers.

Fermentation

Using yeast or healthy bacteria; yeast ferments to produce alcohol, while healthy bacteria (e.g., in milk) convert lactose into lactic acid, making conditions unsuitable for harmful micro-organisms. Examples include porridge and milk.

Modern Methods

Refrigeration and Freezing

Use of low temperatures to slow down or inactivate micro-organisms. Refrigeration chills food, while freezing forms ice that solidifies food.

Canning and Bottling

Food is heated to kill micro-organisms and drive air out of the container, then sealed. Cooling creates a vacuum that prevents air re-entry, which may contain micro-organisms.

Pasteurization

Heating food (e.g., milk) to a specific high temperature for a short time, then cooling immediately for storage. The heat destroys micro-organisms.

Use of Additives

Natural or chemical substances added to food to destroy or inhibit micro-organisms, including sugar, vinegar, benzoic acid, sulphur dioxide, and carbon IV oxide.

Irradiation

Exposure of food to gamma rays radiation to kill moulds, bacteria, and insects, and reduce ripening and spoilage of fruits. Examples include spices and condiments.

Convenience Foods

Foods partially or wholly prepared by the manufacturer, ready to eat or requiring little preparation.

Ready-to-eat pizza

A block of uncooked instant noodles

Objectives

By the end of the lesson, you should be able to:

1. State advantages of using convenience foods
2. State limitations of using convenience foods

Examples of Convenience Foods

Partially Prepared

• Cake mix
• Fish fillets
• Coffee, cocoa
• Shredded vegetables
• Pastries

Wholly Prepared

• Cakes
• Sodas
• Bread
• Popcorn
• Ready-to-drink juices

Clothing Construction Processes

This topic builds on clothing construction concepts covered in Forms 1, 2, and 3. Understanding these processes helps create well-fitting garments. Topics covered include:

• Collars
• Cuffs
• Set-in sleeves
• Facing and interfacing
• Construction of a shirt

Collars

Collars are features fitted at the neckline to add style and appeal. There are many types of collars.

Objectives

By the end of the lesson, you should be able to:

1. Identify different types of collars
2. Prepare and attach collars correctly

Procedure of Preparing a Shirt Collar

Attaching the Collar

Collars are attached using the following methods:

1. Self-neatening
2. Using a facing
3. Using a cross-way strip
4. Using a band

This topic covers two methods:

1. Self-neatening method
2. Using a cross-way strip

Attaching the Shirt Collar Using the Self-Neatening Method

1. With raw edges level and fitting lines, centre back, and notches matching, place the right side of the under collar on the right side of the garment, leaving the upper collar free. Pin and tack along the fitting line.
2. Remove pins and machine along the tacking.
3. Remove tacking, trim seam allowance to 6mm, and snip.
4. Trim seam allowance of the upper collar to 1cm. Fold along the fitting line to the wrong side.
5. Pin and tack, ensuring raw edges are enclosed.
6. Remove pins and hem in position.
7. Remove tacking and press.

Attaching a Peter Pan Collar Using the Cross-Way Strip

Sleeves

A sleeve is a part of a garment attached at the armhole that covers all or part of the arm. Sleeves can be set-in or cut as part of the garment. This topic covers set-in sleeves only.

Objectives

By the end of the lesson, you should be able to:

1. Identify different types of sleeves
2. Prepare and set-in sleeves correctly

Click for more information.

Preparation of a Set-in Sleeve

The following is a pattern of a sleeve showing the pattern markings:

Procedure of Preparing a Set-in Sleeve

Setting in a Sleeve

When setting in a sleeve, ensure the left sleeve is attached to the left armhole and the right sleeve to the right armhole. The procedure is as follows.

Cuffs

A cuff finishes the lower edge of a sleeve. There are two main types:

• Shaped
• Straight

Objective

By the end of the lesson, you should be able to prepare and attach a cuff correctly.

Preparation of a Straight Cuff with Interfacing

Procedure of Attaching the Cuff

Facings

A facing is a piece of fabric used to finish raw edges at open areas of a garment. They are applied on the wrong or right side of the garment. Facings have a decorative effect when a contrasting fabric colour is used on the right side. They are used on:

• Neckline
• Pocket mouth
• Armhole
• Front and back openings
• Waistline of skirts and trousers
• Lower edges of trousers, skirts, shirts, and sleeves

Objectives

By the end of the lesson, you should be able to:

1. Identify types of facings
2. Prepare facings
3. State functions of facings

Types of Facings

There are three types:

• Straight facings
• Crossway facings
• Shaped facings

Straight Facings

Cut on the straight grain of fabric for straight sections, e.g., top of a pocket at a square neckline, hem edge of a straight skirt, or front and back openings on shirts and blouses.

Crossway Facings

Cut on true bias, suitable for both straight and curved edges, especially curved edges as it stretches to lie flat.

Shaped Facings

Cut the same shape as the edge to be finished, usually wider than straight and crossway facings. Seam allowance is included when cutting.

Procedure of Working Facings

Objective

By the end of the lesson, you should be able to apply clothing construction processes to make a shirt.

Problems of the Consumer

Consumers face challenges in identifying, purchasing, and using goods and services. These problems include:

1. Scarcity of resources
2. Inflation
3. Lack of information
4. Lack of awareness of consumer rights

Objective

By the end of the lesson, you should be able to discuss problems affecting consumers.

Scarcity of Resources

Resources such as money, goods, time, energy, and services may sometimes be limited.

Inflation

Inflation is the rise in prices of goods and services, resulting in purchasing fewer goods or services with the same amount of money.

Lack of Information

Consumers need the right information about goods and services to make wise purchases. Lack of information may lead to buying low-quality goods and services, resulting in poor value for money.

Lack of Awareness of Consumer Rights

Many consumers are unaware of their rights and responsibilities regarding choice, use, and maintenance of goods and services, which may lead to exploitation. Some rights include:

• The right to be heard
• The right to compensation for unsatisfactory goods and services
• Legal redress if rights are infringed upon