(i)

Personal hygiene is the behaviour/activities that must be undertaken/practised in daily life to protect one's health/to keep the body clean/prevent germs from entering the body.

(ii)

Effects of poor personal hygiene on an individual

1. Isolation/loneliness
2. Poor physical appearance
3. Depression/anxiety/mental health
4. Bad breath
5. Low self-esteem
6. Greasy skin/scabies/athlete's foot/ringworm/skin problem
7. Bad body odour
8. Headlice/public lice/body lice
9. Diarrhoea
10. Illness/easily affected by diseases

(i)

An accident is an unfortunate incident that happens unexpectedly and unintentionally, typically resulting in damage or injury.

(ii)

Types of accidents

1. Burns
2. Scalds
3. Falls
4. Cuts
5. Shocks
6. Fainting
7. Choking
8. Suffocation
9. Sprains
10. Bruises
11. Fracture

(iii)

Causes of accident at the workplace

1. Excessive haste
2. Distractions
3. Failure to apply safety rules
4. Using faulty equipment
5. Tiredness/fatigue
6. Carelessness
7. Fire explosion
8. Clutter
9. Poor ventilation
10. Poor lightening
11. Slippery floor

(iv)

Ways of preventing accident at the workplace

1. 1. Not to be in excessive haste
2. Be attentive/avoid distractive materials
3. Read and apply safety rules
4. Keep kitchen/workplace floor clean/clean wet and slippery floor
5. Keep kitchen/workplace floor dry
6. Wear thimbles when hand sewing
7. Do not leave pins and needles about
8. Use oven gloves
9. Use pot holders when handling hot pans
10. Use the right tools and equipment for the right job

(i)

Environmental health is a way of protecting quality of life through the prevention and treatment of disease that relates to the natural and built environment that may affect human health and fosters healthy and safe communities.

(ii)

Factors of environmental health

1. Disease control
2. Clean water/Water quality
3. Sanitation
4. Hygiene
5. Clean air/Air quality
6. Safe drinking water
7. Safe place to live
8. Nutritious food
9. Climate
10. Built environment such as housing, transportation, food environment(healthy or unhealthy food stores)
11. Noise pollution
12. Chemicals
13. Radiation
14. Infectious diseases
15. Microplastics
16. Land Use
17. Deforestation
18. Pollution

(iii)

Causes of environmental health

1. Air pollution
2. Water pollution
3. Soil/land pollution
4. Chemical exposure/Toxic chemicals
5. Overconsumption
6. Unsustainable practices
7. Climate change
8. Ecosystem disruption
9. Zoonoses (diseases that can be transmitted from animals to humans)

(iv)

Effects of poor environmental health

1. Transmission of diseases such as cholera, diarrhoea, dysentery, hepatitis A, typhoid, polio, Novel Coronavirus (COVID-19) and exacerbates stunting

2. Environmental hazards increase the risk of cancer, heart disease, asthma, etc.

3. Climate change

4. Deforestation

5. Water pollution

6. Air pollution

7. Soil degradation

8. Loss of biodiversity

9. Food insecurity/scarcity due to deforestation and soil erosion

10. Desertification

11. Wildfires

12. Loss of wildlife species

13. Increase in sea level

14. Changes in rainfall patterns

15. Shrinking of artic ice

16. Stronger storms and hurricanes

17. Prolonged heat waves

18. Shifting habitat due to climate changes which force plants and animals to shift towards poles and to higher altitudes

(v)

Preventive measures of environmental health

1. Avoid polluting water bodies
2. Avoid littering the environment with plastic waste and other materials
3. Avoid defecating indiscriminately in water bodies
4. Avoid deforestation and increase aforestation/planting of more trees
5. Better management of toxic substances in the home and workplace
6. The user of cleaner and safer fuels for domestic cooking, heating and lighting to reduce smoke which in turn reduces acute respiratory infections, chronic respiratory diseases, etc.
7. Promotion of safe household water storage
8. Increasing access to safer water and adequate sanitation
9. Avoiding air pollution by implementing measures to reduce air pollution from industrial activities, vehicles, and other sources.
10. Safe food handling
11. Safe Housing
12. Implementing sound land use planning to prevent environmental degradation
13. Promoting recycling and composting to reduce waste and conserve resources
14. Proper disposal of solid and hazardous waste
15. Raising public awareness about environmental health issues and the importance of preventive measures
16. Develop and implement disaster preparedness plans to address environmental health emergencies, such as floods, droughts, and disease outbreaks
17. Ensure safe and healthy working conditions in all workplaces, including monitoring for exposure to hazardous substances
18. Provide training to workers on workplace safety and environmental health issues.
19. Implementing safe chemical management practices to prevent exposure to harmful chemicals
20. Using techniques like draining stagnant water and using mosquito nets to control mosquitoes

(i)

1. Hardwood e.g. ash, beech, balsa, alder, hickory, mahogany, maple, oak, teak, walnut, odum, cherry

2. Softwood e.g. pine, cedar, rosewood, spruce, doughlas fur, juniper, yew

(ii)

Production of wood

1. A mature living tree is felled
2. The branches are cut off to obtain the log
3. The log is then converted (sawn) to standard sizes, then seasoned

(i)

Sources of plastics

1. Natural sources e.g. water, air, salt, limestone, animals, insects, wood/tree, cellulose from plant and sand

2. Synthetic/artificial sources e.g. crude oil/petroleum, natural gas, coal

(ii)

Advantages of using plastic

1. Extreme versatility and ability to be tailored to meet specific technical needs

2. Lighter weight than competing materials reduces fuel consumption during transportation

3. Good safety and hygiene properties for food packaging

4. Durability and longevity

5. Resistance to chemicals, water and impact

6. Excellent thermal and electrical insulation properties

7. Comparatively lesser production cost

8. Unique ability to combine with other materials like aluminium foil, paper, adhesives

9. Far superior aesthetic appeal

10. The material of choice – Human lifestyle and plastic inseparable

11. Intelligent features, smart materials and smart systems

12. They have a good corrosion and other chemical resistance

13. They are easy to mold into various shapes and sizes

Disadvantages of using plastic

1. They are comparatively low in strength

2. They have low heat resistance

3. Most plastics are non-degradable and they may take a long time to break down once they are landfilled

4. Plastics manufacturing also involves the addition of potentially hazardous compounds like stabilisers or colourants which may be harmful to humans.

5. Plastic materials clog waterways, oceans, seas, lakes etc. 1 in 3 species of marine mammals have been found entangled in marine litter.

6. Many animals eat plastic materials and die. Over 90% of all seabirds have plastic pieces in their stomachs.

7. Plastic is widely used in packaging. Eating food out of plastic containers may cause cancer.

8. Both creation and recycling of plastic produce toxic gases and residues which causes air and water and land pollution.

9. Plastic causes many fire hazards.

10. Its cost of recycling is very high.

11. Plastics have poor weather resistance.

(iii)

(i)

Food is any edible substance either solid or liquid which when eaten is used by the body to maintain life.

(ii)

Classification of food commodities

1. Plant sources

Examples

i. Cassava
ii. Okro
iii. Onion
iv. Orange
v. Tomato
vii. Spinach
viii. Carrot
ix. Beetroot
x. Cauliflower
xi. Potato
xii. Cabage
xiii. Beans
xiv. Rice
xv. Groundnut
xvi. Cocoyam/cocoyam leaves
xvii. Pineapple
xviii. Mango
xix. Plantain
xx. Yam
xxi. Maize
xxii. Millet and sorghum
xxiii. Garden eggs
xxiv. Pepper

2. Animal sources

Examples

i. Meat (Beef from ox or cow, mutton from sheep, lamp from sheep/lamp, pork from pig, chevron from goat, chicken from fowl/hen, grascutter, venison from antelope, etc.)
ii. Fish (Tilapia, Tuna, salmon, mackerel, herrings, Oyster, lobster, crab, shrimps, prawn, etc.)
iii. Eggs
iv. Milk

(iii)

Reasons for eating food

1. Food helps the body to grow
2. Food builds, repair and maintains the body tissues
3. Food boosts our immune system which helps in protection from diseases and regulation of body processes
4. Food generates heat and energy for body functions and physical activities
5. Food helps to satisfy hunger, social neds and pleasure

(i)

Importance of measuring and marking out

1. For accuracy
2. To avoid waste of material
3. For achieving desired results
4. To make materials fit together properly
5. To provide guidelines to work
6. To provide the only control of the size and shape of the component

(ii)

Ways of caring for the tools at the work place

1. Clean tool after use
2. Use it for the right work/purpose
3. Repair broken handle
4. Keep in a cool dry place
5. Oil metallic part before storage
6. Sharpen cutting edges
7. Ensure metallic blade is tightly fitted to wooden handle
8. Keeping tools in termite free area

(iii)

Cleaning agents/materials used to clean and maintain tools and equipment

1. Silvo for cleaning silver
2. Brasso for cleaning brass
3. Oil for cleaning metals to avoid rust
4. Cloth for cleaning and dusting

(i)

Cutting tools used in the food laboratory

1. Kitchen knives
2. Biscuit cutters
3. Kitchen scissors
4. Cheese slicers

Shaping tools used in the food laboratory

1. Cake tins
2. Moulds
3. Scoops for ice cream

(ii)

(i)

Sewing Workshop

1. Thread
2. Needle
3. Crocheting hooks/ pins
4. Sewing machine

(ii)

Food laboratory

1. Corn starch
2. Gluten
3. Tapioca
4. Gelatin
5. Egg white
6. Milk

(iii)

Wood workshop

1. Mallet
2. Glues
3. Clamps
4. Screws

(iv)

Building site

1. Cement
2. Lime

(v)

Plastic/Metal workshop

1. Soldering bit
2.Bolts and nuts
3. Epoxy resin
4. Rivets
5. Mallet
6. Screws
7. Screw drivers

(i)

Examples of small kitchen equipment

1. Mortar
2. Pestle
3. Ladle
4. Rolling pins
5. Mashers
6. Cups
9. Washing bowls
10. Spoons
11. Can openers
12. Plates
13. Vegetable peelers
14. Tongs
15. Kitchen fork
16. Ladles
17. Strainers
18. Baster
19. Colander
20. Sauce pan
21. Cutting boards
22. Knives
23. Whisks
24. Nonstick cookware set
25. Metal utensil set
26. Silicone spatulas
27. Soup tureen

(ii)

Examples of large kitchen equipment

1. Cabinets
2. Cupboard
3. Table
4. Shelves
5. Cookers
6. Sinks
7. Refrigerator
8. Electric oven
9. Toasting machine
10. Vegetable cutters
11. Oven
12. Broilers

(iii)

Examples of mechanical kitchen equipment

1. Blender
2. Food mixers
3. Slicers
4. Food processors
5. Steamers
6. Juicer
7. Dish washers
8. Glass washers
9. Nut crackers
10. Shredders

(i)

Finishes are the substances applied on the surfaces of products/artefacts whereas finishing is the final surface treatment given to products/artefacts to improve their beauty, attractiveness and protection.

(ii)

Types of finishes

1. Lacquer
2. Emulsion paint
3. Oil paint
4. Vanish
5. Ceramic tiles
6. Stones
7. Plaster of Paris (POP)
8. 3-D exposy floor
9. Wall paper
10. Dye
11. Stain
12. Shellac
13. Oil finishes
14. Wax
15. Synthetic sheets
16. Galvanizing
17. Anodizing
18. Epoxy coating

(iii)

Reasons for using finishes

1. To protect the surface from tarnishing and corrosion
2. To make the surface look attractive and appealing
3. For easy cleaning of the objects and to keep the articles from dirt, dust and stain

(i)

Garnishes are small, colourful, bits of food that are used to enhance the appearance and texture of dishes. Garnishes provide food with something that adds flavour and decorative colour.

(ii)

Ways of 'finishing' food

1. Garnishing
2. Cake decoration

(iii)

Types of garnishes

1. Savoury garnishes

This is the use of salad, radish, carrots, cucumber, herbs boiled egg, and tomatoes to garnish food.

2. Sweet garnishes

This is the use of lemon, lime, oranges, berries, grapes, icing, and currants to garnish food.

3. Edible flowers

This is the use of edible flowers such as calendula, pansies and jasmines which are edible to garnish food.

4. Roots and greens

This is the use of greens as side salads to fill up empty space.

5. Herbs and leaves

This is the use of green leaves and herbs such as thyme, basil, chives, chervil, cariander, bay, etc. to garnish food.

6. Purées

This is the use of purees such as tomato puree to garnish food.

A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste.

7. Sauces and syrups

This is using sauces and syrups such as BBQ sauce, balsamic glaze, honey, or chocolate sauce can be used to enhance food presentation

(i)

Edge finishes are processes worked on to neaten the raw edges of articles.

(ii)

Edges of articles that are finished

1. Neckline
2. Armhole
3. Hemline

(iii)

Ways of finishing the edge of a plain seam

1. Binding
2. Stitching/machining
3. Pinking
4. Overcasting

(iv)

Reasons for finishing the edge a plain seam

1. To prevent edges from fraying
2. To neaten raw edges
3. To strengthen raw edges
4. To decorate raw edges

(i)

A structure is a method of supporting loads (triangulation, truss) to prevent collapse.

(ii)

(iii)

How static and dynamic forces can cause structures to fail

Both static and dynamic forces change over time. Structural failure occurs when these forces exceed the structure's capacity to resist them, causing deformation, cracking, or collapse.

(i)

Types of meals served in a day

Breakfast

This is the first meal of the day. Usually around 6 am - 9 am.

Brunch

This is a meal taken betweeen breakfast and lunch around 11 am - 12 noon.

Elevenses

A snack (for example, biscuits and coffee) taken around 11 am.

Lunch

This is a meal in the middle of the day usually around noon or 1 pm.

Supper/Dinner

A light or informal evening meal around 6 pm - 7 pm.

(ii)

Factors to consider when planning a meal

1. Consider the occasion for the meal
2. Time available
3. Time available for shopping/marketing and cooking
4. Type of customers/people
5. Time of day
6. Nutritional balance of diet
7. There should be no repetition of either flavour/colour/texture or ingredients
8. Nutritional needs of the people being catered for/health status/age/sex/occupation of individuals
9. Religious beliefs/rules/taboos
10. Availability of cooking facilities
11. Skills of the cook/worker
12. Food in season
13. Type of establishment (school, worker's canteen etc.)
14. Number of courses
15. Labour
16. The money available
17. The number of customers/people
18. Likes and dislikes of the family/people

(i)

Types of perspective drawing

1. Single point perspective/One point perspective/1-point perspective
2. Two point perspective/double point perspective/2-point perspective
3. Three point perspective/3-point perspective

(ii)

Types of pictorial drawing

1. Isometric drawing
2. Oblique drawing
3. Perspective drawing

(iii)

Stages of the design process

1. Situation
2. Brief
3. Analysis
4. Specification
5. Investigation/Research
6. Testing/Evaluation
7. Possible solution/Possible idea
8. Development of selected solution/idea
9. Final solution
10. Working drawing
11. Making/Construction/Realization/Production

(i)

Types of boiling

1. Boiling where the food absorbs the water

Examples

i. Rice
ii. Beans
iii. Grains

2. Boiling where the water forms part of the food

Examples

1. Porridge
2. Soup
3. Beans
4. Banku

3. Boiling where the water is thrown away

Examples

1. Yam
2. Cassava
3. Plantain
4. Kontomire
5. Egg
6. Garden eggs
7. Carrot
8. Cabbage

(ii)

Advantages of boiling

1. Boiling is a quick method of cooking
2. Boiling makes food easy to digest
3. Boiling does not need constant attention
4. Boiling is an economical method of cooking/cheap method of cooking
5. Easy method of cooking
6. Stock may be used.

Disadvantages of boiling

1. Vitamin C in the food is destroyed
2. The flavour of the food is not well developed
3. Boiled foods do not look attractive
4. Boiled foods sometimes break up
5. Boiled foods spoil easily/Boiled food does not keep long
6. Nutrients are lost when stock is discarded

(iii)

Principles of boiling

1. Use enough water to cover food in order to cook well

2. Fully submerge the food in the water during the entire process of boiling for even cooking.

3. The saucepan should have a well fitted lid to prevent heat from escaping.

4. Do not over boil food since excessive boiling can lead to food becoming mushy or losing its nutrients.

(i)

Reasons for preserving foods

1. To save money/to cut down on cost, to cut down on food budget.

2. To reduce post harvest losses

3. To prevent food spoilage for easy transportation

4. To bring variety in meals

(ii)

Methods of food preservation

1. Salting

Salt draws moisture out of food, making it difficult for bacteria and other microorganisms to grow

Examples: Salt-cured meats like bacon, ham, and dried fish.

2. Sugaring

Sugar reduces water activity, inhibiting microbial growth and making food less susceptible to spoilage.

Examples: Jams, jellies, and candied fruits.

3. Drying

Removing moisture from food prevents microbial growth and enzymatic reactions.

Examples: Dried fruits, vegetables (e.g. beans, maize/corn, peppers), and spices.

4. Freezing

Lowering the temperature to below freezing slows down microbial growth and enzymatic activity, preserving food quality.

Examples: Freezing meat, fish, vegetables, and fruits.

5. Canning/Bottling

Heat-treating food in sealed containers kills microorganisms and preserves food by creating an airtight seal.

Examples: Canned soups, fruits, and vegetables.

6. Smoking

Exposing food to smoke removes moisture and can kill microorganisms

Examples: Smoked fish and meats.

7. Fermentation

Using microorganisms to break down sugars and produce acids, which inhibit microbial growth.

Examples: Yogurt, cheese, wine, beer.

8. Refrigeration

Cooling food to slow down microbial growth and enzymatic reactions.

Examples: Milk, meat, and vegetables

(iii)

Principles of food preservation

1. To kill/destroy/destruction of micro-organisms/ by heat.

2. To arrest/stop acting of micro-organisms/enzymes/by using low temperature/freezing.

3. Removal of conditions favourable for growth of micro-organisms

4. Prevention of chemical reaction

5. Prevention of re-entry of micro-organisms into food.

(i)

Classes of stitches

1. Temporary Stitches

These are stitches used to hold parts of articles together and removed when permanent stitches are made.

Examples

i. Tacking
ii. Basting
iii. Tailor's tacking

2. Permanent Stitches

These are stitches used for holding two or more pieces of fabrics together for a longer period. They remain in the garment/article for as long as the article last.

Examples

i. Running stitches
ii. Machine stitches

3. Decorative stitches

These are stitches used to decorate articles. They are also used for joining stitches.

Examples

i. Chain stitch
ii. Stem stitch
iii. Satin stitch

(ii)

Factors to consider when working stitches

1. Choose the correct stitch for the work to be carried out
2. Use the correct size of needle and right types of thread for the fabric.
3. Fasten on and off securely/start with a double stitch and end with a double stitch.
4. Wear a thimble on the middle finger of the hand which is used for sewing.
5. Work one stitch at a time.
6. Use the colour of thread to match the colour of fabric