home science to read and practice athome

stitching an saw making

1. 1.Define each of the following terms(3)
a)Meal
b)Dish
c)Menu
2.Differentiate between macro-nutrients and micro- nutrients give an example in each
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3.Mention six methods of disposing fullness in garment construction.
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4.Give three causes of malnutrition as a nutritional disorder
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5.Name three conditions essential for growth of years in yeast mixtures
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2. 6.State three characteristics of buffet on method of food service
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7.Define the term layette, giving two examples
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8. List two types of pockets and for each mention where it is worked
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9.Distinguish between rickets and osteomalacia
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3. 10.Identify three special groups of people who need plenty calicium
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11.State three reasons for hardness in chapatis
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12.Give three reasons for pressing during garment construction
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13.Suggest an example of a balanced one course meal
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4. 14.State two disadvantages of impulse buying
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15.Outline three reasons for including fruit salad in a meal
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16.List two causes of flour mixtures
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17.Mention six ways of introducing air mechanically into your mixture
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18.Name two types of vegetarians as described during meal planning
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SECTION B (20 MKS)
19.You are planning to go for a picnic
a)Giving reasons outline the procedure you would use to thoroughly clean a
synthetic bag
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b)Outline steps to follow when laundrying the woolen sweater you will wear
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SECTION C (40 MKS)

6. 20.(a. Identify causes of cholera outbreaks in the country
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(b. Outline five reasons why washing machines may not be common laundry equipment
in many Kenyan households.
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(c. State five desirerable qualities of a seam on the side of the skirt
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(d. Highlight five ways of enhancing personal health
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21.(a. Explain three reasons why auild immunization is important to a country

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(b. Discuss four factors that affect normal fetal development
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(c. Describe three causes of malnutrition within your community
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