Home Science Paper 1 Kenya High Post Mock Exams 2020 - Questions and Answers

INSTRUCTIONS TO THE CANDIDATES

Write your name and index number in the spaces provided above.
This paper consists of THREE sections A, B, and C.
Answer ALL the questions in section A and B
Answer any TWOquestions from section C

SECTION A (40 MARKS)
Answer ALL questions in this section in the spaces provided

1. Mention two functions of cholecalciferol in the body. (2 Marks)
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2. Suggest three causes of malnutrition. (3 Marks)
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3. What are the effects of immersing a hot aluminium frying pan in cold water? (2 Marks)
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4. Explain three forms of advertisements. (2 Marks)
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5. Write the following abbreviations in full (2 Marks)
   
   • BCG……………………………………………………………………………………………………
   • TBA……………………………………………………………………………………………………
6. Name two methods which could be used to serve meals at home. (2 Marks)
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7. What are the determinants of safe parenthood? (3 Marks)
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8. Identify three points to bear in mind when buying land for a family house. (3 Marks)
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9. State three basic instructions on the use of medicines. (3 Marks)
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10. Give three advantages of using credit cards. (3 Marks)
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11. Name four fabrics that should not be wrung during laundering. (2 Marks)
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12. State three functions of pressing cloth. (3 Marks)
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13. State two qualities to look for when choosing a stiletto. (2 Marks)
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14. Identify six substances that are added to soap during manufacturing. (3 Marks)
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15. Give two ways of purifying water for small scale use. (2 Marks)
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16. Differentiate between food fortification and food supplements. (2 Marks)
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    SECTION B (20 MARKS)
    Compulsory
17. You are preparing to host your grandparents over the weekend.
    
    1. Describe the method you would use to clean a varnished wooden table to be used in the dinning room. (6 Marks)
    2. Give six principles you would observe when removing stains from the table clothe to be used. (6 Marks)
    3. Outline the procedure you would use when cleaning a toilet to be used by your grand parents (8 Marks)
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       SECTION C (40 MARKS)
       Answer ANY TWO questions from this section in the spaces provided after question 20.
18.   
    1. What do the following terms mean as used in consumer education.
       1. Consumer (1 Mark)
       2. Goods (1 Mark)
       3. Services (1 Mark)
    2. Explain four sources of information for the consumer. (8 Marks)
    3.   
       1. Define a budget. (1 Mark)
       2. Explain four factors that may affect a budget. (8 Marks)
19.   
    1. Give four symptoms of food poisoning. (4 Marks)
    2. Explain four causes of food spoilage. (8 Marks)
    3. Suggest eight measurers to take in the prevention of food poisoning. (8 Marks)
20.   
    1. List three types of scissors used in clothing construction. (3 Marks)
    2. Identify three methods of transferring pattern Markings on a fabric. (3 Marks)
    3. Give three features of well made permanent stitches. (3 Marks)
    4. Without using a diagram outline how to make a double stitched seam. (11 Marks)

MARKING SCHEME

SECTION A (40 MARKS)

1. Two functions of cholecalciferol in the body.
   • Formation of strong bones and teeth.
   • Prevents occurrences of rickets in children and osteomalacia in adults. 2 x 1 = 2 Marks
2. Three causes of malnutrition.
   • Poverty.
   • Parasites.
   • Food taboos.
   • Ignorances.
   • Natural calamities.
   • Corruption.
   • Lifestyle.
   • Body inability to utilize certain nutrients. 3 x 1 = Marks
3. Effects of immersing a hot aluminium frying pan in cold water.
   • Buckling.
   • Discolouration. 2 x 1 = 2 Marks
4. Forms of advertisements.
   • Eletronic media.
   • Print media.
   • Person to person.
     ½ Mark each – state
     ½ each – brief explanation
5. Abbreviations in full.
   
   • BCG – Bacilluscalmette Guerin.
   • TBA – Traditional Birth Attendants. (Mark wrong if wrong spelling)
6. Methods which could be used to serve meals at home.
   
   • Plate service.
   • Family table service.
   • Buffet service.
   • Tray service. Any 2 x 1 = 2 Marks
7. Determinants of safe parenthood.
   
   • Meeting nutritional needs.
   • Social preparation of the expectant mother.
   • Psychological preparation of the expectant mother.
   • Correct age of the parents.
   • HIV (VCT) test. Any 3 x 1 = 3 Marks
8. Points to bear in mind when buying land for a family house.
   
   • Cost.
   • Place of work and school.
   • Social amenities.
   • Reliability of the seller. Any 3 x 1 = 3 Marks
9. Basic instructions on the use of medicines
   
   • Dosage.
   • Frequency.
   • Duration.
   • Storage.
   • Instruction for use.
   • Caution. Any 3 x 1 = 3 Marks
10. Advantages of using credit cards.
    
    • Can be used incase of emergency
    • Can be used any time i.e. day and night
    • Some credit cards give cash credit Any 3 x 1 = 3 Marks
11. Fabrics that should not be wrung during laundering.
    
    • Woolen.
    • Knitted cotton /linen.
    • Silk.
    • Knitted acrylic.
    • Viscose. Any 4 x ½ = 2 Marks
12. Functions of pressing cloth
    
    • Remove creases.
    • Bringing an article back to their original form.
    • Ensures complete drying of article. Any 3 x 1 = 3 Marks
13. Qualities to look for when choosing a stiletto.
    
    • Must be sharp.
    • Should be thick enough to leave holes on the fabric.
    • Should be smooth not to spoil the fabric. Any 2 x 1 = 2 Marks
14. Substances that are added to soap during manufacturing
    
    • Builders.
    • Dye.
    • Antiseptic.
    • Perfume.
    • Blue.
    • Bleach. Any 6 x 1 = 6 Marks
15. Ways of purifying water for small scale use.
    
    • Boiling
    • Filtration Any 2 x 1 = 2 Marks
16. Difference between food fortification and food supplements.
    
    • Food fortification – introduction or addition of food nutrients into a given food
    • Food supplements are alternative source of food nutrients
      1 Mark for accurate definition each = 2 Marks
      
      SECTION B (20 MARKS)
17. You are preparing to host your grandparents over the weekend.
    
    1. Method used to clean a varnished wooden table to be used in the dinning room.
       
       • Dust the surface thoroughly with soft duster.
       • Use a soft clean cloth wrung out of warm soapy or warm water into which vinegar has been added i.e. 1 litre of water add 1 table spoon of vinegar.
       • Wipe with a clean cloth wrung out of warm clean water.
       • Dry thoroughly using soft cloth to rub the surface.
    2. Principles you would observe when removing stains from the table clone to be used.
       
       • If acid stain use alkaline to remove it.
       • If alkaline stain use acid to remove it.
       • If water base stain use water to remove it.
       • If stain is alcohol - based use alcohol to remove it.
       • It protein in nature use cold water.
       • If stain is grease use detergent or solvents.
       • If stain is on carpets and floor materials follow the manufactures instruction on how to remove any. 6 x 1 = Marks
    3. Procedure you would use when cleaning a toilet to be used by your grand parents.
       
       • Open windows.
       • Collect equipment and materials to use to save time and energy.
       • Flush the toilet, pour into the basin cleaning powered or liquid into which a disinfectant has been added and leave for a few minutes.
       • Clean the cistern, the toilet seat cover and toilet handle by wiping with a clean cloth wrung out of warm soapy water.
       • Rinse with clean water into which a disinfectant has been added and leave to dry.
       • Use a toilet brush to scrub the inside of the bowl to ensure all stains are removed and flush again clean. Wash hand basin if its there.
       • Mop the floor, rinse and dry thoroughly.
       • Ensure there is toilet paper.
       • Clean the equipment used and store appropriately.
         
         SECTION C (40 MARKS)
18.   
    1. Meaning of the following terms as used in consumer education.
       
       • Consumer - a person that chooses, purchases, uses and maintains goods and services to satisfy his or her needs/wants. 1 Mark
       • Goods – Tangible items which can be bought or sold. 1 Mark
       • Services - work rendered at a fee. 1 Mark
    2. Sources of information for the consumer.
       
       • Mass media.
       • Manufactures.
       • Other consumers.
       • Government. Any 4 well explained x 2 = 8 Marks
    3. 1. a budget – A detailed plan of expenditure over a certain period of time.
       2. Factors that may affect a budget.
          
          • Loss of income.
          • Increase of income
          • Change in personal / family goals.
          • Lack of commitment in following the budget.
          • Inflation. Any 4 well explained pints x 2 = 8 Marks
19.   
    1. Symptoms of food poisoning.
       
       • Vomiting, severe stomachache / abdominal pains.
       • Diarrhoea.
       • Fever.
       • General body weakness.
       • Dizziness. Any 4 x 1 = 4 Marks
    2. Causes of food spoilage.
       
       • Oxidation.
       • Chemicals.
       • Action of enzymes.
       • Pancidity. Any 4 well explained points x 2 = 8 Marks
    3. Measurers to take in the prevention of food poisoning
       
       • Don’t buy canned foods that have expired.
       • Buy fresh i.e. in season.
       • Buy food from clean Market / vendors.
       • Store foods appropriately.
       • Avoid chemical contamination i.e. store chemicals away from foods.
       • Wash foods to be eaten raw thoroughly i.e. under clean running water.
       • Cool and store all leftovers.
       • Proper refuse disposal.
       • Thaw frozen foods. Any 8 stated points x 1 = 8 Marks
20.   
    1. Types of scissors used in clothing construction
       
       • Paper scissors.
       • Buttonhole scissors.
       • Embroidery scissors. Any 3 x 1 = 3 Marks
    2. Methods of transferring pattern Markings on a fabric
       
       • Tracing wheel and carbon paper.
       • Tailors tacks.
       • Thread makings.
       • Tailors chalk and tape measure. Any 3 x 1 = 3 Marks
    3. Features of well made permanent stitches.
       
       • Have correct tension.
       • Should not be visible on right side unless decorative.
       • The colour of thread should match the colour of fabric unless its for decoration.
       • Should have good beginning and end.
       • Should be even and neat. Any 3 x 1 = 3 Marks
    4. Outline on how to make a double stitched seam.
       
       • Place the fabric together with the wrong sides facing and fitting line matching. Pin and tack along the fitting line.
       • Remove pins and machine along the fitting lines.
       • Remove tacking and press.
       • Trim back turning to 6mm and the front to 12mm. Fold over the front over to the back to form the fell.
       • Press the fell to lie on the back of the garment.
       • Tack and machine close to the fold through the three layers.
       • Remove tacking and press the complete seam. NB Reject if diagrams used