Hello and Welcome!
The aim of the Unified Tertiary Matriculation Examination (UTME) syllabus in Home Economics is to prepare the candidates for the Board’s examination. It is designed to test the candidate achievement of the course objectives, which are to:
1. Acquire knowledge on the concepts and principles of Home Economics education;
2. Apply the principles of foods and nutrition to meal planning and the adoption of safe sanitary habits;
3. Be able to select appropriate clothing for all occasions and body types;
4. Apply the knowledge of housing selection, planning the interior space arrangement of furniture and furnishing the home.
SECTION A. HOME ECONOMICS
1. Home Economics
a. Meaning, scope and importance of Home Economics
b. Objectives and ideals of Home Economics
2. Areas/Careers in Home Economics
a. Home Economics
– Interior decoration
– Credit management
b. Foods and Nutrition
– Public Health Education
c. Clothing and Textile
– Fashion designing
d. Family and Child development
– Early and childhood educator
3. Interrelationship of Home Economics with other subjects:
Biology, Geography, Chemistry, Agricultural Science and Fine Arts.
SECTION B: HOME MANAGEMENT
1. Home Management
a. Meaning of Home Management
b. Steps in the management process
c. Decision-making: meaning and process
d. Motivation for home management e.g. goals values, standards and needs.
a. Human Resources
– Time management; definition/types
– Types of worktime
– Factors influencing the use of time
– Advantages of time management
– Energy, definition and reasons for energy management
-Work simplication – its purpose
– guidelines for work simplication and time saving gadgets;
b. Material Resource: definition/types
– money management
– meaning and types of income
– principles of money management
– household budgeting; steps in making a budget
– economic security of the family
– bank accounts
– traditional savings, building societies and insurance.
3. Family Living
a. Definition and types of family
– Advantages and disadvantages of Family type
– Role of a family life cycle
b. Family relationships
– Husband/wife relationship, parent/child relationship, brother/sister or sibling relationships
– Factors that influence family relationship
c. Basic personality profiles
– Meaning of Personality
– Extroversion, introversion and Anxiety/stability
– Adolescents and their problems e. Family crises
4. Marriage/Sex Education
– Meaning of marriage
– Boy/Girl relationship
– Factors to consider when choosing a partner
– Prepare for marriage
– Meaning and purpose of engagement
– types of marriage; Islamic, Christian, Court and Traditional
– Planning a family.
5. Pregnancy and childbirth
a. Menstruation, pregnancy and childbirth, labour delivery and post- natal care
b. Childcare, baby’s layette care of the baby, bathing, feeding etc.
c. Care of toddlers – common ailments in children immunization.
d. child development
– stages, social and emotional
– Good habits and character training e. Play and play materials
6. Housing the family
a. Houses and home
– Types of houses
– Factors that affect the choice of a house
– Ways of acquiring a house
b. Interior decoration
– Wall finishing and the application of principles of art and design to
– lines and
c. Furniture and furnishings in the home
– Factors that affect choices and position.
d. Utilities in the Home
– Water light etc.
– Cooking fuels e.g gas, coal, Kerosene and fire wood.
7. Home surface
– Types and care of surface and coverings
– identification, preparation and use of cleaning agents such as water, soap, abrasives and polish
– Wood, tiles, formica, concrete plastics, linoleums, mats rugs and terrazzo.
– care, washing, sweeping, dusting , shampooing, buffing and polishing.
8. Sanitation in the Home
– Drainage systems – types
– Disposal of household refuse
– Pest menace
– Pest control
– Pollution and health hazards
9. Consumer Education
– Meaning and importance of consumer education
– definition and types of market.
– distributors or consumer agents
– sources of consumer information
– purchasing practices
– consumer rights and responsibilities
SECTION C: FOODS & NUTRITION
1. Foods and Nutrition
a. definition of food and nutrition
– classification of nutrients, their source and function, deficiency diseases
– Classification of foods, cereals, fats and oils, sugars, milk and milk products, meat, fish pulses, nuts, fruits and vegetables.
b. The digestive system
c. Nutrition for special groups e.g. infants, toddlers, adolescents.
2. Meal planning
a. Principles of meal planning
– differentiate between dietary needs and meals for special occasions/groups
– preparation and serving of meals.
– snacks and beverages
b. Table setting, table manners and hostessing
3. Cookers and cooking
a. Types of cookers
b. Reasons for cooking
c. Methods of cooking
– heat transference by conduction convection and radiation
– care of cookers
– moist and dry methods of cooking
4. Flours and uses
a. Types and uses of flours
b. Raising agent e.g air, yeast palmwine, steam, etc.
5. Basic mixtures
6. Recipes and methods
– Scientific methods in foods and nutrition
– measure units and accuracy
– various nutrients tests in food e.g test for protein, fats and carbohydrates.
7. The Kitchen
– types of kitchen;
– tools and equipment
– selection, use and care
8. Safety and hygiene
a. Common accidents in the home
– causes of accidents in t he home/. preventive measures.
b. First Aid; definition/components of a first aid kit
– simple first aid for burns, scalds, cuts bruises, bleeding, electric shock, poisoning, chocking and bites.
c. Kitchen, personal and food hygiene
– Communicable and non communicable disease.
d. Sense organs:
– Exercise and cosmetics care of sense organs
9. Food Storage and Preservation
a. Meaning and purpose of preservation
– causes of food spoilage
– principles of food preservation
– methods of food preservation.
b. Convenience foods
– definition and types
– guidelines for selection
– additives to convenience foods.
c. Rechauffe dishes
– meaning, rules and types
– advantages and disadvantages of rechauffe dishes
10. Home Gardening
– common gardening tools
– advantages of home gardening
SECTION D: CLOTHING & TEXTILE
1. Fibres and Fabrics
a. origin of fibres
– definition of texile terms, eg fibres, fabrics, yarn, staple, filament,blends and dye
b. classification and properties of fibres e.g cotton, rayon and silk
c. fabric finishes: moth-proofing, embossing, durable pleating, flame- proofing and stain-repellant
d. Textile labelling
– meaning and types
– recognition of washing, cleaning and ironing symbols, wool symbols
2. Sewing equipment and garment construction
a. Sewing machine
– types, parts, use and its care
b. Basic process in garment construction e.g basic stitches, seams edge finishes, crossway strips.
c. Style features e.g collars, yokes, pockets, frills, cuts and belts.
d. Arrangement of fullness e.g darts, tuck gathering, pleats, smocking and shirring.
e. Decorative design decorative Stitches, needlecraft e.g tarting, crotcheting, knitting, appliqué patch work and soft toys.
f. Simple processes and mend garments e.g patching, darning and renovation, batik/tie and dye
g. Garment construction
– figure types, body measurement
– choice of styles for different figures
– factors influencing the choice of fabric.
h. Wardrobe planning and maintenance
– basic rules in wardrobe planning
– factors affecting wardrobe planning, weather, occupation, personal features.
i. good grooming, dress sense and accessories.
3. Laundry and care of clothes
a. Washing and finishing process, sorting, mending, removal of stains, soaking, rinsing, drying and ironing
b. laundry agents – water, detergents, soaps, stiffness and disinfectants
– meaning, types, removing
– process of remova
d. Iron and ironing temperature