MATSEC IM Home Economics study plan

Map the macro- and micronutrient groups onto a single reference sheet, stating one function, one rich food source and one deficiency consequence for each

Calculate personal energy and protein requirements using standard equations and compare them with a sample 24-hour food diary

Explain the dietary guidelines for the Maltese population and identify three practical swaps that would move a typical local diet closer to them

Distinguish between malnutrition, undernutrition and overnutrition with one Maltese-relevant example of each

Classify the main food commodities by composition and describe how storage and processing alter their nutritional value

Explain the processes of gelatinisation, dextrinisation, caramelisation, emulsification and coagulation, and identify one recipe where each occurs

Justify the choice of cooking method for a given food in terms of nutrient retention, texture and energy use

Evaluate two food labels against nutritional criteria and identify misleading marketing claims

Identify the main biological, chemical and physical food hazards and state the control measure for each in a domestic kitchen

Explain the high-risk foods and the temperature danger zone, and apply them to a described meal preparation scenario

Outline the principles of safe food storage, date marking and cross-contamination prevention

Plan a balanced two-course family meal for four people and cost it from current local retail prices

Describe the nutritional, cultural and budgetary factors that shape meal provision for different household types

Describe physical, cognitive, social and emotional development milestones from infancy to later adulthood

Explain the nutritional and care needs at each life stage and match them to appropriate food choices

Compare two theories of family life and apply one to a described family situation

Discuss the impact of one contemporary issue, such as ageing population or changing family structures, on household resource management

Classify natural and manufactured textile fibres by origin, properties and typical end use

Explain the care labelling symbols and justify appropriate washing, drying and ironing routines for three named fabrics

Apply the consumer rights and redress framework to a faulty-garment scenario and draft the complaint

Construct a household budget for a stated income and evaluate the trade-offs between needs and wants

Compare payment methods and credit options, calculating the true cost of buying on credit

Compare housing options and tenancy arrangements and identify the legal and financial obligations of each party

Explain the principles of thermal comfort, ventilation, lighting and noise control in the home

Propose and justify five low-cost energy and water efficiency measures with an estimated saving for each

Analyse the environmental impact of household waste and apply the waste hierarchy to a described household

Interpret a utility bill and calculate the effect of a change in consumption

Conduct a room-by-room hazard audit identifying physical, chemical, electrical, fire and biological risks with a control for each

Explain first aid and emergency response for burns, scalds, choking, cuts and poisoning in the home

Describe the principles of food hygiene, safe chemical storage and child-proofing for a household with young children

Design a small investigation with a clear aim, method, controls and evaluation criteria

Analyse a set of given results, draw valid conclusions and identify sources of error

Synthesise the food, nutrition and food science content into a single revision map linking nutrients, processes and safety

Practise structured examination answers, including data-response and evaluation questions, under timed conditions

Evaluate your own investigation plan against the marking criteria and rewrite the weakest section

Identify and close the three weakest areas using targeted practice questions

Rehearse the planning, costing and evaluation structure needed for practical coursework tasks