NSSCO Home Economics 6155 study plan

Classify the six nutrient groups, and for each state its main function, three affordable food sources and the deficiency disease it prevents

Distinguish macronutrients from micronutrients, and calculate the energy (kJ) supplied by a described meal from its protein, fat and carbohydrate content

Compare the protein quality of locally available foods (fish, beef, eggs, milk, mahangu, beans, peanuts) and justify at least three complementary food combinations

Explain the role of water and dietary fibre in digestion and health, and list four practical ways to raise fibre intake in a typical household diet

Plan one day of meals for a 15-year-old that meets energy, iron, calcium and vitamin C needs using locally available, low-cost foods

Apply the principles of meal planning (nutritional adequacy, cost, seasonality, family size, health needs, religious or cultural rules, available equipment) to build a three-day family menu

Evaluate how boiling, steaming, grilling, deep-frying, baking and fermenting change vitamin and mineral retention, and select the best method for three named foods

Explain drying, salting, canning, freezing, pickling and fermentation, and justify the most suitable method for a household with a surplus of spinach, tomatoes, fish and milk

Identify critical control points in home food handling - buying, transporting, storing, thawing, cooking, cooling, reheating - and state the safe time or temperature rule for each

Recognise the causes and symptoms of common food-borne illness, and list the hygiene practices that prevent cross-contamination in a small kitchen

Classify natural and man-made fibres, and describe the origin or production of cotton, linen, wool, silk, viscose, polyester and nylon

Compare the seven fibres on absorbency, strength, elasticity, heat sensitivity, flammability and shrinkage, and then predict how a fabric made from each behaves in wear and in washing

Interpret the standard care-label symbols, and translate them into full washing, drying, ironing and bleaching instructions for five different garments

Match fibre or fabric choice to end use - school uniform, baby wear, sportswear, curtains, work overalls - giving a reasoned justification for each choice

Take and record a set of body measurements accurately, select the correct commercial pattern size, and state the two most likely fitting adjustments needed

Explain pattern markings - grain line, selvedge, notches, darts, fold line, seam allowance - and lay out a simple pattern economically on fabric, stating the fabric width used

Construct and finish three seam types, one hem, one edge finish and one fastening (zip or button and buttonhole) on practice fabric

Carry out darning, patching and fastening replacement on real garments, and judge which repair method suits a given type and position of damage

Explain the stages of garment construction in correct order, from fabric preparation through pressing to final inspection

Distinguish needs from wants, and describe how a household allocates money, time, energy and skills between competing demands

Apply work-simplification principles - motion economy, correct working height, sequence, standardisation, combining tasks - to redesign one repetitive household task, and record the time taken before and after

Evaluate a simple floor plan for ventilation, natural light, sanitation, privacy, storage and safety, then propose three realistic improvements for a small urban house

Describe the stages of the family life cycle and explain how roles, responsibilities and decision-making shift at each stage

Outline communication and conflict-resolution strategies for common family tensions such as money, shared chores and adolescent independence

Explain the principles of personal and environmental hygiene, and design a workable cleaning schedule for kitchen, bathroom, toilet and refuse storage

Describe the signs, prevention and home management of common childhood conditions - diarrhoea, malnutrition, measles, intestinal worms, colds - including oral rehydration and the immunisation schedule

Chart the physical, social, emotional and language milestones of a child from birth to five years, and state one suitable play activity for each stage

Identify home hazards room by room, and propose prevention measures for burns, poisoning, drowning, falls, choking and electrocution

Describe the care needs of a sick family member at home, including hygiene, nutrition, rest, medication safety and when to refer to a clinic

Prepare a monthly household budget from a stated income, separating fixed, variable and irregular expenses, and showing a realistic savings line

Explain consumer rights and responsibilities, and apply a complaints procedure to a faulty purchase by drafting a formal written complaint letter

Evaluate the environmental impact of everyday household decisions on packaging, energy, water and textile disposal, and propose three sustainable alternatives that a low-income family could realistically adopt

Synthesise content from all five domains to answer two structured questions about a case-study family, using correct command words and the mark allocation to decide depth

Recall and self-test definitions, key terms and processes across all five domains using flashcards and a written syllabus checklist

Complete two full timed mock papers under exam conditions and mark both against the mark scheme

Analyse the resulting error log and re-teach the three weakest sub-topics using notes and diagrams

Refine structured-question technique - identify command words, allocate marks per point, and decide when to use a table, labelled diagram or list