First Term Examination for Home Economics Questions and Answers

FIRST TERM EXAMINATION FOR HOME ECONOMICS QUESTIONS AND ANSWERS 

SECTION A: MULTIPLE CHOICE QUESTIONS 

INSTRUCTION – Each question carries 1 mark. Choose the best answer.

1. “Meal planning” means:

A. Eating the same meal every day  B. Preparing meals without thinking of nutrition  C. Deciding what meals to prepare considering nutrition, cost, time  D. Eating only snacks

2. Which is a cleaning agent used in the home?

A. Water only  B. A broom only  C. Detergent  D. A toy

3. Why is cleaning the house and the environment important?

A. To make more work for the children  B. To avoid visitors  C. To maintain health and hygiene  D. To waste water

4. Which of these is an example of a need (rather than a want)?

A. A designer toy car  B. Food and water  C. The latest video game  D. A luxury holiday

5. Bulk-buying food means:

A. Buying large amounts of food at once to save cost  B. Buying little amounts every day  C. Never buying food  D. Buying only junk food

6. A “stitch” in clothing construction is:

A. A hole in the cloth  B. A line of thread that joins pieces of fabric  C. A coin  D. A kitchen tool

7. Which of the following is a type of stitch often used to temporarily hold fabric together?

A. Decorative stitch only  B. Permanent stitch only  C. Temporary/ basting stitch  D. No stitch at all

8. Which material is used to package food or household items for storage?

A. Paper or nylon sack  B. Sand  C. Dirt  D. Grass only

9. Cleaning the kitchen requires which of the following precaution?

A. Leaving knives and sharp tools where children can reach  B. Leaving spillages on the floor  C. Wearing slippers and ensuring good lighting  D. Ignoring broken glasses

10. When planning a menu you must consider:

A. Only cost  B. Only taste  C. Nutrition, cost, time and preferences  D. Only colour of meal

11. Which of these is a “traditional drink” in Nigeria (that a Home Economics pupil might learn about)?

A. Cola soft drink imported  B. ‘Zobo’ drink prepared from local leaves  C. Unbranded mineral water  D. Foreign energy drink

12. Which of the following is NOT part of home hygiene?

A. Sweeping the floor  B. Dusting furniture  C. Washing hands before eating  D. Deliberately spilling waste on the floor

13. Using good quality ingredients and correct cooking ensures:

A. Poor nutrition  B. Food spoilage  C. Healthy balanced meals  D. Nothing changes

14. A “need” and a “want” difference:

A. Wants are required for survival; needs are luxury  B. Needs are required for survival; wants are additional  C. Both are exactly same  D. Wants are cheaper always

15. The term “home economics” broadly covers:

A. Only cooking  B. Only farming  C. Managing the home – cleaning, nutrition, clothing, budgeting, etc.  D. Only watching TV

16. One method of preserving food at home is:

A. Ignoring it  B. Sun-drying  C. Letting it rot  D. Keeping it in open air indefinitely

17. Which of these tools is used in sewing?

A. Hammer  B. Needle and thread  C. Spade  D. Oven

18. Why should personal and family resources (time, money, energy) be managed in Home Economics?

A. Because resources are unlimited  B. To waste them  C. To make efficient use and avoid waste  D. So one can ignore needs

19. When serving guests in a home context, good manners and neat presentation matter because:

A. It is only for show  B. It helps create a comfortable, welcoming environment  C. It makes more cleaning afterwards only  D. Guests don’t care

20. A “balanced diet” means:

A. Eating only rice all the time  B. Having variety of foods that supply all nutrients  C. Having sweets only  D. Skipping meals often

 

SECTION B: THEORY / STRUCTURED QUESTIONS (50 marks)

INSTRUCTION – Answer all questions. Write clearly. Diagrams may help.

Question 1 (10 marks)

a. Define home economics. (2 marks)

b. List three reasons why home economics is important for your life. (3 marks)

c. Describe two major “resources” used when managing a home and explain how you might use them wisely. (2 marks)

d. What is the difference between a need and a want? Give one example each. (2 marks)

e. Name one activity in home economics that helps in budgeting for a meal. (1 mark)

 

Question 2 (10 marks)

a. What is “cleaning the home and its surroundings”? Why is it important? (2 marks)

b. List three cleaning agents and three cleaning tools used in a home. (3 marks)

c. Explain two precautionary rules you must follow when cleaning the house. (2 marks)

d. Describe one consequence of poor hygiene in the home. (3 marks)

 

Question 3 (10 marks)

a. Explain what “meal planning” is and why it is done. (2 marks)

b. List the three major meals of the day and one factor you should consider when planning each. (3 marks)

c. Name two traditional dishes or drinks in your locality and state one nutritional benefit of each. (2 marks)

d. Give one example of a good menu for lunch for a Primary 6 pupil and briefly justify your choice. (3 marks)

 

Question 4 (10 marks)

a. Define the terms stitch and seam. (2 marks)

b. List two types of stitch and describe where each might be used. (2 marks)

c. What is the purpose of maintaining clothing and textile items in the home? (2 marks)

d. Sketch (simple) or describe one tool used in basic sewing in the home. (1 mark)
e. Why is it useful for a young person to have sewing / textile skills? (3 marks)

 

Question 5 (10 marks)

a. What is “preservation of food”? (2 marks)

b. Give two methods of preserving food and explain why each helps prevent spoilage. (2 marks)

c. Identify two storage or packaging materials used in home economics for storing food or household goods. (2 marks)

d. Suggest one way you can reduce food waste at home. (1 mark)

e. Why is reducing waste important in home-economics, both for the family and the environment? (3 marks)

 

ANSWER KEY / MARKING GUIDE

SECTION A (MCQs) – Correct Answers

1. C 2. C 3. C 4. B 5. A 6. B 7. C 8. A 9. C 10. C 11. B 12. D 13. C 14. B 15. C 12. B 17. B 18. C 19. B 20. B

 

SECTION B (Theory) – Suggested Answers

Question 1 

a. Home Economics is the field of study concerned with managing the home and family resources such as food, clothing, housing, budgeting, health and hygiene. (2 marks)

b. Importance:

I. It helps you feed yourself and family properly.

II. It helps you budget and use money wisely.

III. It helps you maintain a clean healthy home.

IV. It develops life skills such as sewing, cooking, cleaning. (3 marks)

c. Resources:

I. Money (you use budget for home purchases)

II. Time (you plan tasks so you are efficient). (2 marks)

d. Need vs Want:

I. Need is something essential for survival or healthy living (example: clean water);

II. Want is something additional or nice but not essential (example: toy car). (2 marks)

e. Activity:

I. menu planning

II. budgeting for meal

III. shopping list. (1 mark)

 

Question 2

a. Cleaning home & surroundings: process of making rooms, house, yard, environment free from dirt, germs and hazards; importance: prevents illness, promotes healthy living, improves comfort. (2 marks)

b. Agents:

I. detergent

II. disinfectant

III. soap

Tools:

I. broom

II. mop

III. scrub brush. (3 marks)

c. Precautions:

I. keep cleaning agents out of children’s reach.

II. ensure good ventilation

III. wear gloves when using strong chemicals. (2 marks)

d. Consequence of poor hygiene:

I. increased illness (e.g., insect infestation, disease)

II. unpleasant living conditions

III. wasted resources. (3 marks)

 

Question 3

a. Meal planning means deciding what foods to prepare, when and how, considering nutrients, cost, time and preference. It is done so that family can get adequate balanced diet and waste is minimized. (2 marks)

b. Three major meals:

I. breakfast (factor: time available in morning)

II. lunch (factor: nutrition midday)

III. supper/dinner (factor: balance and not too heavy). (3 marks)

c. Traditional dishes/drinks & benefits: e.g.

I. Eba and vegetable soup – benefit: provides fibre and vitamins;

II. Zobo drink” – benefit: vitamin C and antioxidants. (2 marks)

d. Example menu:

I. Rice, steamed vegetables

II. chicken slice and orange juice

III. justification: It gives carbohydrates, protein, vitamins, drink for hydration. (3 marks)

 

Question 4

a. Stitch is a loop or row of thread made by a needle in sewing.

Seam is the line or joint where two pieces of fabric have been sewn together. (2 marks)

b. Types of stitch:

I. temporary/basting stitch (used to hold fabric before permanent sewing).

II. permanent stitch (used to finish garment).

III. decorative stitch (used for embellishment) – describe usage. (2 marks)

c. Purpose of maintaining clothing/textiles:

I. prolongs life

II. saves money

III. keeps appearance neat

IV. hygiene. (2 marks)

d. Tool:

I. Needle and thread

II. scissors

III. measuring tape – description. (1 mark)

e. Usefulness of sewing skills:

I. you can mend clothes yourself, reduce cost, develop crafts and possibly make income.

II. It promotes independence. (3 marks)

 

Question 5

a. Preservation is the process of treating and storing food so that it does not spoil and remains safe and edible longer. (2 marks)

b. Methods:

I. sun-drying (reduces moisture so bacteria cannot grow).

II. refrigeration/freezing (keeps food cold so spoilage slows). (2 marks)

c. Storage/packaging materials:

I. nylon sack

II. glass jar

III. plastic container

IV. paper bag. (2 marks)

d. Way to reduce food waste: plan meals, only buy what you can eat and store leftovers properly. (1 mark)

e. Importance of reducing waste:

I. It saves money.

II. It conserves resources.

III. It protects environment.

IV. It ensures more people are fed. (3 marks)