JSS2 Home economics Lesson Notes
FIRST TERM
1. Family Crisis 2. Types of Family Crisis 3. Ways of coping with Family Crisis 4. General ways to managing Family Crisis 5. Food Nutrition 6. Classes of Food Nutrition 7. Food nutrients function, sources and deficiency diseases 8. Hygiene 9. Food hygiene 10. Importance of Food hygiene 11. Guidelines and rules for food hygiene 12. Beverages13. Types of Beverages 14. Advantage of Beverages 15. Disadvantage of Beverages 16. Managing Family clothing 17. Guidelines on proper storage of family clothing 18. Methods of storage and care for family clothing 19. Household Linen20. Types of Household Linen21. Factors that influence the selection of household Linen 22. Procedures for maintaining household Linen
SECOND TERM
1. Value 2. Lifestyle 3. Family value 4. Types of values 5. Importance of values 6. Impact of family values on lifestyle 7. Family conflict 8. Types of Family conflict 9. Causes of family conflict 10. Ways of solving family crisis 11. Conflict resolution methods12. Guidelines in conflict resolution 13. Management of conflict 14. Body odor15. Places body odor could occur 16. Causes of body odor 17. Prevention of body odor 18. Importance of personal hygiene 19. Ways of maintaining good personal hygiene 20. Puberty and menstruation 21. Signs of Puberty 22. Menstruation 23. Menstrual hygiene 24. Pattern drafting and fashion designing 25. Types of patterns26. Tools and equipments for pattern drafting 27. Uses of patterns in garment construction 28. Advantages of drafted pattern29. Disadvantages of drafted pattern 30. Advantages of commercial pattern 31. Disadvantages of commercial pattern 32. Body measurement 33. Taking body measurements34. Guidelines for taking body measurements 35. Basic body measurements
THIRD TERM
1. Family resources 2. Types of family resources 3. Characteristics of resources 4. Importance of resources 5. Decision making 6. Importance of decision making 7. Steps in decision making 8. Factors that influence decision making 9. Simple personal decisions10. Perishable and non-perishable foods11. Ways of storing perishable foods12. Importance of proper storage of food13. Reasons for storing/preserving food14. Food preservation methods 15. Kitchen and equipment 16. Kitchen arrangement and plans17. Types of kitchen plans/layout 18. Kitchen safety 19. Kitchen hygiene 20. Kitchen equipments21. Care of kitchen equipments22. Food purchasing, processing, preservation and safety 23. Risk factors in purchasing food24. Factors to consider when buying food25. Reasons for food preservation 26. Edge finishing 27. Types of edge finishing 28. Edge finishing process 29. Uses of finishing 30. Points to consider in choosing an edge finishing 31. Openings 32. Types of openings33. Points to consider when making opening 34. Fastening 35. Types of fastenings 36. Uses of fastenings 37. Points to consider in choosing a fastener