Which nutrient mainly helps to repair worn-out tissues in the body?

Match the items in List A with the correct responses in List B by writing the letter of the correct response below the corresponding item number in the table provided. List A List B i) A type of sugar found in milk A. Starch ii) Temporary stitch for holding fabric layers B. Reverse stitch iii) Method of preserving vegetables without chemicals C. Lactose iv) Heat transfer in grilling D. Radiation v) Fibre obtained from the cocoon of a silkworm E. Basting stitch F. Silk G. Blanching

1. A type of sugar found in milk (1 mk)
2. Temporary stitch for holding fabric layers (1 mk)
3. Method of preserving vegetables without chemicals (1 mk)
4. Heat transfer in grilling (1 mk)
5. Fibre obtained from the cocoon of a silkworm (1 mk)

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A Form Two student is starting a school garden project to grow vegetables for the Home Economics department. (a) Explain five advantages of having a school garden. (b) State four factors to consider when selecting a site for a vegetable garden. (c) Describe three ways of controlling pests organically in the garden.

1. Explain five advantages of having a school garden. (5 mk)
2. State four factors to consider when selecting a site for a vegetable garden. (4 mk)
3. Describe three ways of controlling pests organically in the garden. (6 mk)

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You are preparing to teach junior students about wise buying. (a) Explain five factors to consider when making a shopping list for the family. (b) Give four disadvantages of impulse buying. (c) Outline three ways to ensure you get value for money when shopping.

1. Explain five factors to consider when making a shopping list for the family. (5 mk)
2. Give four disadvantages of impulse buying. (4 mk)
3. Outline three ways to ensure you get value for money when shopping. (6 mk)

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A family wishes to improve the hygiene of their kitchen. (a) Explain five practices that promote kitchen hygiene. (b) Describe four effects of poor kitchen hygiene on the family’s health. (c) State three features of a good kitchen storage area.

1. Explain five practices that promote kitchen hygiene. (5 mk)
2. Explain five practices that promote kitchen hygiene. (5 mk)
3. Describe four effects of poor kitchen hygiene on the family’s health. (4 mk)
4. Describe four effects of poor kitchen hygiene on the family’s health. (4 mk)
5. State three features of a good kitchen storage area. (3 mk)
6. State three features of a good kitchen storage area. (6 mk)

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You are guiding a learner on laundry work. (a) Explain five rules for washing coloured clothes to maintain their appearance. (b) Give four reasons for ironing clothes after washing. (c) State three dangers of using excessive heat when ironing.

1. A type of sugar found in milk (1 mk)
2. Explain five rules for washing coloured clothes to maintain their appearance. (5 mk)
3. Explain five rules for washing coloured clothes to maintain their appearance. (5 mk)
4. Temporary stitch for holding fabric layers (1 mk)
5. Give four reasons for ironing clothes after washing. (4 mk)
6. Give four reasons for ironing clothes after washing. (4 mk)
7. State three dangers of using excessive heat when ironing. (6 mk)
8. State three dangers of using excessive heat when ironing. (3 mk)
9. Method of preserving vegetables without chemicals (1 mk)
10. Heat transfer in grilling (1 mk)
11. Fibre obtained from the cocoon of a silkworm (1 mk)

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A community nutritionist is teaching about food groups. (a) Explain five functions of proteins in the body. (b) Give four effects of protein deficiency. (c) State three animal sources of protein.

1. Explain five functions of proteins in the body. (5 mk)
2. Explain five functions of proteins in the body. (5 mk)
3. Give four effects of protein deficiency. (4 mk)
4. Give four effects of protein deficiency. (4 mk)
5. State three animal sources of protein. (6 mk)
6. State three animal sources of protein. (3 mk)

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You are to train young people about personal safety in the home. (a) Explain five measures to prevent accidents in the kitchen. (b) Describe four first aid steps for treating minor burns. (c) State three causes of electric shocks in the home.

1. Explain five measures to prevent accidents in the kitchen. (5 mk)
2. Explain five measures to prevent accidents in the kitchen. (5 mk)
3. Describe four first aid steps for treating minor burns. (4 mk)
4. Describe four first aid steps for treating minor burns. (4 mk)
5. State three causes of electric shocks in the home. (6 mk)
6. State three causes of electric shocks in the home. (3 mk)

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A tailor is selecting fabric for making uniforms. (a) Explain five factors to consider when choosing fabric for uniforms. (b) Give four advantages of cotton fabric. (c) State three disadvantages of using polyester fabric for uniforms.

1. Explain five factors to consider when choosing fabric for uniforms. (5 mk)
2. Explain five factors to consider when choosing fabric for uniforms. (5 mk)
3. Give four advantages of cotton fabric. (4 mk)
4. Give four advantages of cotton fabric. (4 mk)
5. State three disadvantages of using polyester fabric for uniforms. (6 mk)
6. State three disadvantages of using polyester fabric for uniforms. (3 mk)

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Discuss five causes of food spoilage and explain how each can be prevented.

1. Discuss five causes of food spoilage and explain how each can be prevented. (15 mk)

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Describe five ways of saving fuel when cooking at home.

1. Describe five ways of saving fuel when cooking at home. (15 mk)

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