KCSE 2011 Home Science Paper 1 Questions and Marking Scheme

HOME SCIENCE (441)
Home Science Paper 1 (441/1)

SECTION A (40 marks)
Answer all the questions in this section in the spaces provided.

1. Give another name for the following nutrients.(2 marks)
   1. Tocopherol........
   2. Retinol ...................
   3. Cholecalciferol..........
   4. Phylloquinone....
2. List four qualities of containers used to freeze foods.(2 marks)
3. Name two nutritional disorders associated with lack of calcium in the body.(1 mark)
4. State two reasons why charcoal must be red hot before roasting meat.(2 marks)
5. Arrange the following food items into a three course meal.(3 marks)
   Ugali
   Vanilla cake
   Saute' kales
   Tomato soup
   Custard sauce
   Stewed fish
   bread rolls.
6. Give two ways of preventing the spread of dandruff.(2 marks)
7. State three reasons why physical body exercise should be encouraged.(3 marks)
8. List six soft furnishings used in the bedroom.(3 marks)
9. State three points to bear in mind when choosing a hurricane oil lamp.(3 marks)
10. Highlight two precautions to take on a limb after a snake bite.(2 marks)
11. Describe competitive advertising.(2 marks)
12. Give two methods of sterilizing bath towels.(1 mark)
13. State two uses of fabric conditioners.(2 marks)
14. What is the function of each of the following parts of a sewing machine.(3 marks)
    1. spool pin........
    2. feed dog...
    3. tension disc.....
15. What is the function of the fishbone stitch?(1 mark)
16. Outline three qualities of a well-made facing.(3 marks
17. List four undergarments made from elastomeric fabric.(2 marks)
18. State two functions of pockets in a garment.(1 mark)
19. Give two reasons why easing is commonly worked on the crown of a sleeve.(2 marks)

SECTION B (20 marks)
(COMPULSORY)
Answer question 20 in the spaces provided.

20. You are planning to attend your sister's pre-wedding party.
    1. Describe the procedure you would follow to launder a silk blouse/shirt you intend to wear. (12 marks)
    2. Outline the steps you would follow to thorough clean the dressing mirror you will use.(8 marks)
       Do not use commercial cleaners.

SECTION C (40 marks)
Answer any two questions from this section in the spaces provided at the end of this section.

21.           
    1. Explain four points to consider when buying a sewing machine.(8 marks)
    2. Explain three factors to consider when caring for a white nylon shirt.(6 marks)
    3. Differentiate between:
       1. wear and tear;
       2. a casing and a hem;
       3. regenerated and synthetic fabrics.(6 marks)
22.         
    1. Identify the life style associated with each of the following nutritional disorders:
       1. gout;
       2. anorexia Nervosa;
       3. obesity;
       4. hypertension,(4 marks)
    2. Explain four advantages of using convenience foods.(8 marks)
    3. Explain four factors to consider when setting a table.(8 marks)
23.          
    1.    
       1. Mention two sources of light(1 mark)
       2. Explain three reasons for providing appropriate lighting in a sickroom.(6 marks)
    2. Explain four points to observe in the care of lighting fixtures.(8 marks)
    3. Give five possible causes of pre-mature birth.(5 marks)

MARKING SCHEME

1.    
   1. Tocopherol - Vitamin E
   2. Retinol - Vitamin A
   3. Cholecalciferol - Vitamin D
   4. Phylloquinone - Vitamin K
      4 x ¹/₂ = 2 marks
2. Qualities of containers used to freeze foods: Should be:
   1. waterproof/plastic/polythene;
   2. strong/durable/long-lasting;
   3. easy to handle;
   4. easy to clean/washable;
   5. harmless/safe to use/not rusting/not poisonous/non-toxic;
   6. have a cover/lid
   7. should be impermeable/should not transmit flavour/impart flavour
      Any (4 x ¹/₂) = 2 marks
3. Nutritional disorders associated with lack of calcium in the body are:
   1. osteomalacia /soft bones;
   2. rickets/bow legs/knock knees/weak bones;
   3. osteoporosis/porous/brittle bone;
   4. weak teeth
      (2 x ¹/₂) = 1 mark
4. Reasons why charcoal must be red hot before roasting meat:
   1. to seal in the juices/prevent from drying/harden;
   2. to ensure food is free from smoke /getting black;
   3. to cook well;
   4. to save time/cook faster.
      2 x 1 = 2 marks
5. Arranging the food items into a three course meal
   1. Course I: Tomato soup / bread rolls
   2. Course II: Stewed fish
      Ugali
      Saute kales
   3. Course III: Vanilla cake / custard sauce.
      3 x1 = 3 marks
      NB: Award 12 x 2 for each course.
6. Ways of preventing dandruff:
   1. do not share hair combs / brushes/hair equipment;
   2. keep hair combs, brushes and towels/hair equipment clean;
   3. wash hair/keep hair clean;
   4. oil the scalp regularly;
   5. use medicated shampoos;
   6. disinfect hair equipment.
      Any 2 x 1=2 marks 685
7. Physical body exercises should be encouraged because they:
   1. enhance blood circulation;
   2. assist in burning down excess fat/prevent obesity;
   3. enhance the removal of sweat / waste;
   4. improve appetite;
   5. strengthen the body/keep body fit/keep body active/flexible;
   6. stimulate the brain/relaxes the mind;
   7. simulate digestion,
   8. enhances good grooming/appearance.
      Any 3 x 1 = 3 marks
8. Soft furnishing used in the bedroom are:
   1. curtains;
   2. duvets / comforters/blankets;
   3. pelmets / valances;
   4. rugs / mats;
   5. carpets;
   6. lampshades;
   7. cushions/toys/puffed;
   8. pillows;
   9. bedspreads/bed covers;
   10. sheets
   11. wall hangings,/wallmats
   12. mattress covers;
   13. wall paper,
   14. pillow cases;
   15. table cover/chair cover;
   16. cushion cover.
       Any 6 x ¹/₂ = 3 marks
9. Points to bear in mind when choosing a hurricane oil lamp
   1. choose a popular brand whose spare parts are readily available;
   2. ensure the glass, the chimney and handle fit in properly/parts fit in properly;
   3. choose a size that will give adequate amount of lighting;
   4. ensure the lamp is made of durable material;
   5. ensure good workmanship of the entire lamp;
   6. ensure the lamp is rust free;
   7. ensure the lamp is working/the wick can move up and down.
   8. Any 3 x 1 = 3 marks
10. Precautions to take after a snake bite on a limb
    1. do not move the limb;
    2. tie firmly around the limb just above the bite/compress;
    3. suck out as much blood as possible/cut and bleed off;
    4. wipe the bitten part/wash;
    5. apply black stone/potassium permagranate;
    6. seek medical attention.
       Any 2 x 1 = 2 marks
11. Competitive advertising is:
    1. the type of advertising used to promote/market/highlight/against (¹/₂) the sale of differ ent (¹/₂) brands of similar/same goods (¹/₂) and services where advertisers try to out do (¹/₂) each other by using gimmicks that sometimes create a negativelout do impression on the products of the competitor.
       well described 2 marks
12. Methods of sterilizing bath towels are:
    1. boiling;
    2. steaming;
    3. use of disinfectants;
    4. fumigation;
    5. dry under the sun;
    6. press with a hot iron.
       Any 2 x ¹/₂ = 1 marks
13. Uses of fabric conditioners, they:
    1. make fabric soft to touch;
    2. prevent build up of static electricity prevent cloth from clinging to the body:
    3. make ironing easier/reduces creasing;
    4. introduce a pleasant smell/good/nice/fragrance.
       Any 2 x 1 = 2 marks
14. Functions of the following parts of a sewing machine:
    1. spool pin : to hold the reel of thread while sewing and winding the bobbin.
    2. feed dog: to move fabric while sewing.
    3. tension disc : to control the tightness or looseness of the thread during stitching/regu late/tension.
       3x 1 = 3 marks
15. Function of the Fishbone stitch is to hold two pieces of fabric together before darning.
    1 mark
16. A well-made facing should:
    1. be visible on one side of the garment only;
    2. be flat on the right and wrong sides;
    3. be well knife edged;
    4. have straight stitchery.
       Any 3 x 1 = 3 marks
17. Garments made from elastomeric fabric include:
    1. corsets;
    2. bikers;
    3. brassiers;
    4. boob tops;
    5. pants;
    6. stocking / hosiery
    7. camisoles;
    8. petticoats;
    9. boxers;
    10. body suits;
    11. briefs;
    12. vests;
    13. slips.
        Any 4 x 2 = 2 marks 
18. Functions of pockets in a garment:
    1. to hold items/keep/put/store;
    2. decorative/beauty/attractive;
    3. as a style feature/design.
       Any 2 x 12 = 1 mark
19. Reasons why easing is commonly worked on a crown of a sleeve; it:
    1. controls fullness;
    2. gives a good fit.
       Any 2 x 1 = 2 marks
20.            
    1. Procedure to follow when laundering a silk blouse / shirts:
       1. Collect all the equipment and laundry materials needed (¹/₂).
       2. Shake to remove loose dust (¹/₂) if any
       3. Wash by kneading and squeezing (¹/₂) in warm (¹/₂) water using a mild (¹/₂) detergent soapy.
       4. Rinse (¹/2) several times/thoroughly in warm (¹/₂) water with the final rinse (¹/₂) in cold(¹/₂) water in which methylated spirit / vinegar (¹/₂) has been added.
       5. Squeeze/roll (¹/₂) the blouse / shirt.
       6. Dry/roll with a clean (¹/₂) dry (¹/₂) towel (¹/₂)or Dry (¹_/2) under a shade (¹/₂) on a clothes line (¹/₂) secured with pegs / hanger (¹/₂).
       7. Iron (¹/₂) using a moderately hot/warm (¹/₂) iron on the wrong side (¹/₂).
       8. Air (¹/₂) to dry completely.
       9. Fold/hang (¹/₂)/store/keep (¹/₂).
       10. Clean equipment (¹/₂) used and store (¹/₂) appropriately.(¹/₂ marks)
    2.      
       1. Steps to follow in the thorough cleaning of the dressing mirrors:
       2. Collect all the equipment and materials required (¹/₂).
       3. Remove dust (¹/₂) using a dry (¹/₂) cloth wipe /rub (¹/₂) the mirror using a cloth wrung (¹/₂) out of warm (¹/₂) soapy (¹/₂) water.
       4. Rinse (¹/₂) using a cloth (¹/₂) wrung out of clean (¹/₂) warm (¹/₂) water.
       5. Dry (¹/₂) using a clean dry (¹/₂) cloth/newspaper/sponge (¹/₂).
       6. Buff (¹/₂) mirror using a soft (¹/₂) clean dry (¹/₂) non-fluffy/ lintless cloth/ newspaper (¹/₂).
       7. Clean equipment used and store (¹/₂) appropriately (¹/₂).(8 marks) 
21.              
    1.      
       1. Points to consider when buying a sewing machines.
       2. Consider cost in relation to the functions to be done and the best that can be afforded.
       3. Buy one with a guarantee/warranty or after sales service.
       4. Ensure all accessories/attachment are provided for efficiency in use.
       5. Buy one that is not too complicated for the user for comfort/easy use/efficiency.
       6. Buy from a reliable dealer who will be able to service/supply spare parts/guarantee.
       7. Check whether it is for commercial or domestic use, if commercial buy a heavy duty one/buy according to use for efficiency/serve its purpose.
       8. Ensure that there is a manual for use to guide on proper use and care.
       9. Choose one that is versatile to give a variety of stitches and functions.
       10. Check that it is in a working condition to avoid buying a faulty machine.
       11. Buy the right size for the space available.
       12. Buy that which can be afforded for satisfaction/not to strain you income.
       13. Buy a machine with readily available spare parts for easy replace.
           Any 4 x 2 = 8 marks
    2.     
       1. Care of a white Nylon shirt.
       2. Avoid exposure to direct sunlight as it will yellow.
       3. Avoid rubbing as it piles.
       4. Avoid high temperature as it destroys the fibre/melts/burns/scorch.
       5. Do not bleach as it will turn yellow.
       6. Wash separately from coloured garments to avoid discolouration.
          Any 3 x 2 = 6 marks
    3. Differentiating between the following:
       1. Wear and tear;
          Wear is when a garment develops signs of weakness and thinning(1) due to friction while a tear is a hole or straight cut (1) on a garment caused by a strong pull / sharp object.
       2. Casing and hem;
          -A casing has two rows of stitching while a hem has one.
          -A casing has an opening for inserting elastics/cords while a hem is a way of finishing a row edge.
       3. Regenerated and synthetic fibres.
          -Regenerated fibres are made from natural materials (¹/₂) which are chemically (¹/₂) treated while synthetic fibres are made from petroleum(1) products and natural gases.
          -Regenerated fibres are natural materials (¹/₂) treated with chemicals (¹/₂) while synthetics are purely chemicals (1).
          2 x 3 = 6 marks
22.        
    1. Life styles associated with the following nutritional disorders.
       1. Gout - High intake of alcohol and meat.
       2. Anorexia Nervosa - refusal to eat in order to remain slender.
       3. Hypertension - consumption of too much salt/stress.
       4. Obesity - high consumption of junk / processed foods/high intake of carbohydrates/fatty foods/sedentary lifestyle/lace of exercise.
          4 x 1 = 4 marks
    2. Advantages of using convenience foods.
       1. They save on time, labour and fuel as little cooking is required.
       2. They are handy because they can provide a quick snack/meal incase of unexpected guests/travel/picnic/being busy/less time.
       3. They are economical since there is no wastage in preparation such as trimming, peeling or shelling.
       4. They are attractive since colour is added during processing.
       5. Seasonal foods can be made available as they can be canned / dried / bottled.
       6. Nutritional value is enhanced as some foods are fortified.
       7. They are easily/readily available since they are found in many outlets.
       8. They give a chance to try new recipes as instructions are laid/they are partially prepared.
       9. They are less bulky therefore easy to store and shopping.
          Any 4 x 2 = 8 marks
    3. Factors to consider when setting a table.
       1. The number of people taking the meal as this determine the number of covers to be laid.
       2. The meal to be served as this ensures that all the tableware is available.
       3. Number of courses/dishes as this enables one to set the cover for the courses.
       4. Tableware as this determines their placement.
       5. Type of meal service as each type has its own way of laying the table.
       6. The type of dinners determines the way of table setting eg. ages, special needs.
       7. A centre piece should be available for beauty/enhance appetite..
       8. Provide adequate space to avoid overcrowding for comfort.
       9. Ensure the room is clean for hygiene,
       10. The table cloth should be well laundered for neatness.
       11. Table appointments should be clean for hygiene/enhance appetite.
           Any 4 x 2 = 8 marks
23.             
    1.      
       1. The two sources of light are:
          -Natural and artificial.
          - Any source of light eg. sun, moon, candle.(1 mark)
       2. Reasons for providing appropriate lighting in a sickroom;
          • To give clear visibility for ease caring of the sick/to avoid accidents.
          • To avoid too dim a light that strains the eye of the sick.
          • To avoid glare that strains the eye of the sick.
          • To enhance interior decor making the room comfortable for the sick.
          • To ensure the light is well distributed to avoid fatigue/pests/germs.
          • To cheer the sick to promote quick recovery.
          • To provide warmth to make the sick comfortable.
            Any 3 x 2 = 6 marks
    2. Points to observe in the care of lighting fixtures.
       1. Keep all lighting fixtures in good state of repair for efficiency and safety.
       2. Dust lighting fixtures regularly to get rid of loose dirt.
       3. Occasionally wipe with a damp cloth to remove marks.
       4. Ensure that movable lighting fixtures such as table or floor lamps can stand stable to avoid accidents/keep in a safe place to avoid breakage/destruction.
       5. Replace blown out bulbs promptly to ensure adequately light in each room.
          Any 4 x 2 = 8 marks
    3. Possible causes of pre-mature birth:
       1. STI's/gonorrhoea, syphilis;
       2. anaemia;
       3. smoking of tobacco;
       4. low weight in pregnancy / poor weight gain in pregnancy;
       5. alcohol intake;
       6. poor nutritional status/malnutrition;
       7. high levels of stress / shock/trauma/accidents;
       8. cervical incompetence;
       9. serious infections such as pneumonia, malaria;
       10. use of hard drugs
       11. use of un-prescribed medicine
       12. performing difficult tasks;
       13. hypertension/high blood pressure.
           Any 5 x 1 - 5 mark 690