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Revision Page S3&S4 Standard Grade |
Standard Grade Home Economics Essential Knowledge Statements
The following information will help you revise for written
tests and exams. Read the statements
and link them to the notes and information you have been given by your
teacher. In many cases the statements
are interlinked for example you cannot learn or hope to fully understand
current dietary advice if you dont know what nutrients are and what they do
for the body and which foods are rich in Nutrients. These statements cover the
entire Standard Grade syllabus for the elements of Knowledge and Understanding
and Handling Information. If you find that information is
missing or there is something you do not understand check out the LINKS page
(return to the Home page and click on Links button) send your question by
e-mail and ask your teacher when you are next in class.
Statement a: Eating a variety of foods
contributes to good health
* The concept of a varied diet and its relationship to health
constituents of a varied diet
constituents of good health
meeting dietary requirements of different
groups of individuals - see statement c
maintaining adequate weight control - see
statement b
following current dietary advice - see
statement b
* The relationship to health of adequate
intake of water and Non Starch Polysaccharides (NSP)
function of water and needs of the body for
water
function of NSP
relationship between diet and health in
respect of water and NSP -see statement b
* The relationship to health of adequate
nutrient intake as regards
energy
protein
multi-nutrient value of foods
* The interrelationships of groups of
nutrients related to function
Statement b: Current dietary advice should be considered in relation to good
health
* Current dietary advice from reliable sources
ways to meet current dietary targets ways
to reduce intake of
fat
sugar
salt
alcohol
ways
to increase intake of
fruit and vegetables bread
breakfast cereals
Total Complex Carbohydrates (fruit
and vegetables, bread, breakfast cereals,rice, pasta, potatoes)
fish (especially oily fish)
* The relationship between diet and health in respect of
anaemia -
bowel disorders
coronary heart disease
hypertension
and strokes
tooth decay
weight control/obesity
* Choice of foods and cooking methods to meet
current dietary advice
* The role of food and nutrition information on
labels when implementing current dietary advice
Statement c: Individuals have varying dietary needs
* Dietary requirements of different groups of individuals
infants
children
adolescents
adults
elderly
* Dietary
requirements of groups with special needs/beliefs
pregnant women
vegetarians
lacto-vegetarians
vegans
* Factors affecting dietary requirements and food choice of these groups of individuals
age
gender
body size
health
available income
lifestyle/activities/occupation
Statement d: Cleanliness
is important in relation to health
* General
personal hygiene standards in relation to health and well-being
* Clothes care - see statement e
statutory textile care labelling
information for washing, bleaching, drying, ironing and dry cleaning
* Hygiene in relation to food handling as
regards maintaining health
safe personal hygiene practices when
handling and cooking food
hygiene considerations and practices for
food preparation areas
* Safe and healthy practices for food storage
and preservation
transportation of food from shop to home
food storage in the home
low and high risk foods
information currently found on food
labels relating to food storage
prevention of contamination and
cross-contamination use of refrigerators and freezers
causes, effects and control of food
spoilage
main food spoilage organisms
bacteria
yeasts
moulds
conditions for bacterial growth
temperature
food
moisture
time
oxygen
ph level
an awareness of methods of
controlling bacterial growth in food
freezing
chilling
jam making pickling/chutney making
vacuum packaging
causes, related symptons and prevention of
food poisoning
Statement e:
Safe practices are important in the use of resources and procedures
* Current
safe practices in relation to
food - see statement d
food preparation procedures
use of sharp utensils
use of gas and electric cookers -
hobs, grills and ovens use of electrical equipment
use of microwave cookers
when using hot liquids, fats and
oils
care of clothing
use of washing machines, tumble
driers
use of ironing equipment
use of sewing equipment
needles, pins, scissors, sewing machines
home safety
) cuts
) burns
main
causes of accidents in the home relating to ) scalds
) falls
preventive measures in
the home relating to ) electric shock
) poisoning
Statement f: Design features are an important
consideration in the choice of materials and equipment
* Influences,
including design features, on choice of materials and equipment
Materials
food
clothing (including footwear)
Equipment
food preparation basic sewing white
goods
* Design,
in relation to fitness for purpose, of
materials
construction
performance
safety
safety/hygiene of materials and
construction safety in use
ease in use/assembly/storage
stability -
ability to be cleaned/easy care/cost
of cleaning
durability
aesthetic/personal appearance colour
fashionable
personal likes and dislikes
family/peer group opinions and
pressures personal/family beliefs and values
* conservation of resources in relation
to consumer lifestyles
conservation
of energy/running costs
recycled/recyclable
Statement g:
Individuals and families have different physical needs
The basic physical needs of
individuals and families (food, clothing and shelter), as regards
infants
children
adolescents
adults
elderly
pregnant women
individuals with physical
disabilities
These needs may be met in a variety of ways
depending on beliefs, principles and priorities of each individual and/or
family, with available income playing a major part.
* Income
and its management - see statement h
* Food
in relation to the needs of the above identified individuals and of families -
see statements a, b, c
* Clothing
main purposes of clothing and points to be
considered when choosing clothing and footwear for each of the identified
individuals and families
properties of textiles/fabrics/fibres for
clothing and materials for footwear in relation to
protection - - to keep warm
cool
dry
to suit a range of climatic
conditions
indoor/outdoor conditions
activity level of age/lifestyle
comfort/fit
softness/absorbency
weight/use of layers
elasticity/ease in movement/support
size
fastenings/position/ease in
use/safety
crease resistant
grip, support of footwear
suitability for purpose/occasion
work
leisure/sport/outdoor activities
special occasions attractive/fashionable/appropriate for figure
strength/wearability/in relation to cost/expectation/use
safety
construction/shape/size
flammability/flame
resistance
care - see statement d
* Shelter
main purposes and importance of shelter to
an individual or family to meet basic needs
* Reliable
sources of consumer advice to meet basic needs
sources of consumer advice and the quality
of the advice offered by each source.
consumers rights and responsibilities and
methods of obtaining redress
current statutory labelling requirements
relating to food, nutrition, clothing and white goods.
commonly used voluntary labelling relating
to food, nutrition, clothing and white goods.
* General well-being - responsibilities and relationships
In addition to physical needs
emotional and social needs of individuals
and families for general health and wellbeing
responsibility of individuals and family
members to each other, immediate and extended family members, neighbours and
the community
Statement h: Management of personal and household expenditure depends
on priorities
* Principles
of budgeting/money management for a variety of personal/family! household
circumstances and to meet changing needs
identification of priorities for a specific
set of circumstances (eg essential and nonessential major areas of
expenditure)
meeting identified priorities in relation
to needs of a person, family or household, with due consideration of an individuals
or familys beliefs, values and preferences
balancing income and expenditure
preventing debt
* Main
sources of income
wages/salaries/benefits/pensions
* Major
areas of personal, family and household expenditure
food
clothing
provision of shelter
maintenance of shelter - general
maintenance costs, household cleaning, repairs
fuel
taxes
transport
debt/credit agreements
personal purchases
savings
entertainment/sport/leisure
travel/holiday
* Purchasing
of goods
main methods of purchasing goods
main methods of funds transfer deferred
payment systems
cash credit
sale
electronic
funds transfer at point of sale hire
purchase
personal
cheque and cheque card credit
card
credit
card store
budget account
charge card store
charge account
advantages and disadvantages of purchasing
goods by cash and by credit
shopping around and value for money
* Debt
Management
procedure to follow if debt occurs
main sources of advice
Citizens Advice Bureau
Consumer Advice Centre
Credit Union
Company/bank/building society concerned
