441/1 - HOMESCIENCE PAPER 1

KCSE MOCKS 2017

MARKING SCHEME

  1. First Aid – the first help or treatment given to a person who has been injured or fallen ill suddenly before he / she is taken to the hospital. (1 x 1 = 1mk)
  1. Seam Ripper - Undoing wrongly done stitches.

-Cutting buttonholes.(1 x 1 = 1mk)

Bodkin Needle -For threading elastic cords, tapes, ribbons through casings.

(1 x 1 = 1mk)

  • Should taper gradually to a point.
  • Should be firmly secured at the point.
  • Should be of correct width and length.
  • The line of stitching should be straight.
  • Should be pressed in the right direction.
  • Should lie flat.(any 2 x 1 = 2mks)
  • Used in final rising of loose coloured fabrics to brighten their colours.
  • Removal of stains of laundry blue.(any 2x1 = 2mks)
  1. Nutrient working together with protein to form haemoglobin is Iron. (1 x 1 = 1mk)
  • Pain
  • Bad breath.
  • It interferes with eating.
  • Loss of teeth eventually through extraction.(any 2x ½ = 1mk)
  • They give a neat finish that needs no extra neatening as in the case of open seams.
  • They give a decorative effect when they show on the right side of a garment for

example – double stitched seam.(2 x 1 = 2mks)

  • Its affordable compared to wool.
  • It is not affected / easily damaged during laundry like wool.(any 2 x 1 = 2mks)
  • Colour to match that of garment.
  • Efficiency of fastening to avoid gaping of opening.
  • Correct size or length depending on length of opening.(2x1 = 2mks)
  1. Simmering temperature – is temperature slightly below boiling point. (1x1 = 1mk)
  1. Two points on the importance of Home Science.
  • It helps in planning, preparation and serving of balanced nutritious meals to

met individual family members needs.

  • Imparts skills on administration of first aid in the event of an injury / illness at home.
  • Aids in practicing of safety precautions at home to minimize accidents.
  • Engaging in income generating activities.
  • Help the family in keeping the home clean.
  • Help in choosing, making, caring and repairing family clothes and household articles. (2 x 1 = 2mks)
  1. Effect of poor environmental hygiene in school setting.
  • Leads to the spread of communicable diseases like cholera, typhoid, dysentery, tuberculosis.
  • Bad smell / odour in the environment.
  • The environment becomes unsightly.(2 x 1 = 2mks)
  • To encourage appetite especially for the invalid, convalescents, children and the elderly.
  • To avoid anxiety associated with delayed means.
  • To avoid disruptions in routines leading to poor time management,

(1 x 2 = 2mks)

  1. Reasons to account for the popularity of convenience foods.
  • They need little or no cooking hence save on time, labour and fuel.
  • They have attractive colours compared to fresh foods due to addition of colour during processing.
  • They can provide a quick snack or meal in case of unexpected guests.
  • They enable one to try one new recipes thereby enhancing one’s cookingskills.
  • They ensure availability of foods that are not in season.(2x1 = 2mks)
  1. (i) Bust measurement – is measured by placing the tape measure under the arms

and around the fullest part of the bust while ensuring it’s not too tight

(An ease of 2.5cm – 3.5cm can be allowed).(1 x 1 = 1mk)

(ii)Crotch depth – while the person is seated, begin at the waistline down over to the seat (1 x 1 = 1mk)

  1. Making of recahuffe dishes from:-
  • Boiled potatoes – croquettes, potato cakes.(1 x 1 = 1mk)
  • Matoke – Matoke cakes / Matoke balls.(1 x 1 = 1mk)
  • Firmly fixed bristles to last long.
  • Strength of bristles should be good quality.
  • A comfortable handle.(2 x 1 = 2mks)
  • Food spoilage is a condition whereby the food becomes unacceptable for human consumption but it is not harmful. (1 x 1 = 1mk)
  • Food poisoning is a condition whereby the food deteriorates or becomes contaminated

to an extent of being harmful for human consumption. (1 x 1 = 1mk)

  • Application of heat.
  • Application of low temperatures.
  • Exclusion of air / oxygen.
  • Dehydration.(any 4 x ½ = 2mks)
  1. (a) Cleaning agent B is suitable for cleaning melamine plates.(1 x 1 = 1mk)

(b) The reason is because it is a rather finer abrasive / agent compared to A which

has fine sand hence it will not scratch the surface of the melamine plates. (1mk)

  • Switching off when not in use.
  • Using natural light when necessary or possible for example during the day.
  • Installing energy saving bulbs.(2 x 1 = 2mks)
  • To get rid of surplus heat from the kitchen.
  • To prevent / minimize humidity which may produce an extremely stuffy feeling causing discomfort to the occupants.
  • To get rid of cooking smells and gases.
  • To increase the free circulation of air in the room / kitchen thus reducing the concentration of bacteria and viruses.
  • To get rid of smoke from the fuel used.(any 2x1 = 2mks)

SECTION B (20 MARKS)

  1. (a) Laundering of white cotton blouse.
  • Soak ( ½) in cold ( ½) water to loosen dirt.
  • Wash ( ½) in hot ( ½) soapy ( ½) water to by friction method (1).
  • Rinse ( ½) in hand hot ( ½) water.
  • Finally rinse ( ½) in cold ( ½) water with laundry blue ( ½) added.
  • Dry ( ½) on the clothesline ( ½) in the sun ( ½) secured with pegs ( ½).
  • Iron ( ½) using hot ( ½) iron.
  • Air ( ½)
  • Fold and store (½)(20 x ½ = 10mks)

(b)Daily cleaning of a hurricane lamp.

  • Assemble the cleaning requirements (½)
  • Protect the working surface (½)
  • Remove the glass and wipe gently with a soft cloth or tissue paper (1)
  • Wipe the inside of the metal chimney to remove soot (½)
  • Trim the wick if necessary (½)
  • Wipe the burner and other metal parts (½)
  • Refill the reservoir with enough oil (½)
  • Wipe out any spilt paraffin (½)
  • Replace the glass and keep the lamp ready for use (1)
  • Clear up / store the lamp appropriately (½)(12 x ½ = 6mks)

(c)Cleaning a painted stool.

  • Dust the surface thoroughly (½)
  • Use warm soapy (½) water and a clean cloth to clean the surface. Start from either

the bottom or the furthest section of the surface to avoid water marks or tear marks (½).

  • Rinse immediately and thoroughly using clean ( ½) water and clean cloth ( ½) starting from toe working downwards ( ½).
  • Finally rinse in cold water (½).
  • Allow the surface to dry ( ½).

SECTION C

  1. (a) Seam finishes and their advantages:
  • Edge stitching an open seam – it is a strong neat and flat method of neatening (1)
  • Birding – An attractive and durable finish (1)
  • Loop stitches – are flat and comfortable (1)
  • Overcastting stitches – give a flat and strong finish (1)
  • Machine zigzag – quick to work, is flat and (1) durable.
  • Machine over-lock – neat, durable and quick to work.
  • Printing shears – quick and easy to work.(any 5 well explained x 1 = 5mks)

(b) Factors that influence the choice of seams:

  • Type of garment being made.
  • Type and weight of fabric used.
  • The effect desired.(3 x 1 = 3mks)

(c) How to make a plain seam:

  • Place two pieces of material, R.S. facing, notches and raw edges notching (1)
  • Mark the stitching line / fitting line on the wrong side 1.5cm from the raw edge (1)
  • Pin ( ½) tack ( ½) remove pins ( ½) and machine stitch on the fitting line.
  • Press the seam (1)
  • Trim raw edges to 1cm (1cm)
  • Neaten using any suitable method ensuring that the raw edges / seam allowances are together (1). (7 x 1 = 7mks)

(d) Ensuring a sleeve is well set up into the arm

  • Ensure that body measurements are properly taken to be able to draft and cut the sleeve properly.
  • Make sure that mid points lie properly.
  • Cut out the sleeve when the fabric is on fold.
  • Sleeve curves should be smooth.
  • Make sure the deeper curve is at the front of the sleeve and the shallower curve of the back of the sleeve. (5 x 1 = 5mks)
  1. (a) Nutritional needs of manual workers.
  • Meals should be balanced. Supply adequate energy foods such as fats and carbohydrates, and foods with enough vitamin B for the release of energy needed for strenuous work.
  • Meals should be served in adequate amounts to cater for the increased appetite.
  • Serve a lot of fluids to replace lost fluids during sweating.
  • Consider the likes and dislikes of the worker to ensure that the meal served is accepted. (any 4x2=8mks)

(b) Ensuring successful results when steaming fish:

  • The fish / food should be put in a tightly covered container e.g. metal bowl and then put in a pan of water.
  • Other foods can be cooked in the pot if it is used for steaming to save time and fuel. This gives steamed food enough time to cook well.
  • Enclosing food also give nutritious liquid at the end to retain nutritive value of food. (any 6x1 = 6mks)

(c) Qualities of a well made vegetable salad.

  • Vegetables used should be fresh.
  • They should have attractive colours.
  • Have nutrients that are different.
  • Should not be bruised.
  • Made of different types of vegetables.
  • Vary in texture.
  • Should have a pleasant taste or appetizing. (6 x 1 = 6mks)

(d) Causes of malnutrition

  • Ignorance.
  • Poverty.
  • Taboos.
  • Religion.
  • Likes and dislikes.
  • Lifestyle.
  • Parasites.
  • Illness or state of body.(7 x 1 = 7mks)
  1. (a) Importance of labels to a consumer.
  • They give adequate information about products and services that consumers buy and use.
  • They guide the consumers on how to launder clothes to avoid destructions.
  • Reduce chances of wasting money on inferior selections.
  • Give the information about the materials and to make a commodity (ingredients of an item) (any 4 well explained x 2 = 8mks)

(b) Points to consider when selecting a frying pan.

  • Should be thicker to prevent food from burning.
  • Base should be smooth for ease in cleaning.
  • Handle should be of bad conductor of heat to prevent burns.
  • Have a well fitting lid and a knob for ease in opening.
  • Flat base for stability.
  • Sides should meet in a curved manner but not in right angled manner for ease in cleaning. (any 6 x 1 = 6mks)

(c) Difference between misuse and abuse of medicine:

(i)Misuse of medicine

-Taking medicines without following the doctor’s instructions.

-Giving / taking medicine prescribed for someone else. Note that continuous misuse of the medicine leads to addiction.

(ii)Abuse of medicine

- Using medicine for reasons other than treatment, for example, to satisfy addiction, to get intoxicated, to procure an abortion or to destroy life through suicide or homicide.

- Sharing medicines with someone else in the belief that you are suffering from the same illness. (4 x 1 = 4mks)

(d) Difference between washing and dry cleaning:

  • Washing is the process of using water, soap and some agitation to remove dirt from articles.
  • Dry cleaning is the process of using chemicals / dry cleaning agents to remove dirt from clothes, which should not be washed using water. (2 x 1 = 2mks)

1