Here is the 2021/2022 Jamb Syllabus for Home Economics. Keep scrolling down to see everything you need to know about the 2021 Jamb Home Economics examination.
SECTION A: HOME ECONOMICS EDUCATION
1. Home Economics
a. Meaning, scope and importance of
b. Objectives and ideals of Home
2. Areas/Careers in Home Economics
a. Home Management
– Interior decoration
– Credit management
b. Foods and Nutrition
– Public Health Education
c. Clothing and Textile
– Fashion designing
d. Family and Child development
– Early and childhood education
3. Interrelationship of Home Economics with other subjects:
Biology, Geography, Chemistry, Physics, Agricultural Science, Fine Arts, Economics, Mathematics etc.
SECTION B: HOME MANAGEMENT
1. Principles of Home Management
a. Meaning of Home Management
b. Steps in the management process
c. Decision-making: meaning and process
d. Motivation for Home Management e.g.
goals, values, standards, needs and wants, likes and dislikes.
a. Human Resources: definition and types
i. Time management; definition/ types
– types of worktime
– factors influencing the use of time
– advantages of time management
ii. Energy, definition and reasons for energy management
– work simplification – its purpose
– guidelines for work simplification and time saving gadgets;
iii. Skills, creativity, attitudes etc.
b. Material Resource: definition/types
– income and money management
– meaning and types of income
– principles of money management
– household budgeting; steps in making a budget
– economic security of the family
– bank accounts
– traditional savings, building societies and insurance.
3. Family Living
a. Definition and types of family
i. Advantages and disadvantages of
ii. The family life cycle
b. Family relationships
– husband/wife relationship, parent/child relationship, brother/sister or sibling relationships
– factors that influence family relationship
c. Basic personality profiles
– meaning of personality
– extroversion, introversion and anxiety/stability
d. Adolescents and their problems
e. Family crises
f. Conflict and conflict resolution
g. Human right
i. Meaning of human right and fundamental human right
ii. Right of women and children
iii. Violation of human right
h. Communication and role of ICT in the Family
4. Marriage/Sex Education
Meanings of marriage and sex education
a. Boy/Girl relationship
– factors to consider when choosing a partner
b. Preparation for marriage
– meaning and purpose of engagement
– types of marriage; Islamic, Christian,
Court and Traditional
– planning a family.
c. Reproductive health
– sexually transmitted infections/diseases (STIs/STDs and HIV/AIDS)
5. Pregnancy and childbirth
a. Menstruation, pregnancy and childbirth, labour delivery and post-natal care
b. Childcare, baby’s layette care of the baby, bathing, feeding etc.
c. Care of toddlers
– common ailments in children
d. child development
– stages, social and emotional
– good habits and character training
– play and play materials
– meaning and importance
– responsibilities of parents
6. Housing the family
a. Houses and home
– types of houses
– factors that affect the choice of a house
– ways of acquiring a house
b. Interior decoration
– wall finishing and the application of
principles of art and design to
– lines and
– flower arrangements
c. Furniture and furnishings in the home
– factors that affect choices and position.
d. Utilities in the Home
i. Water – source, uses, purification etc.
ii. Household fuels e.g gas, coal, kerosene, fire wood and sawdust
iii. Electricity – related terms, generation, safety etc.
iv. Communication devices e.g. GSM, computer
7. Home surfaces
a. Types and care of surface and coverings e.g. wood, tiles, formica, concrete
plastics, linoleums, mats rugs and terrazzo
b. Identification, preparation and use of
cleaning agents such as water, soap, abrasives and polish
– Care of home surfaces and coverings
e.g. washing, sweeping, dusting,
shampooing, buffing and polishing.
8. Sanitation in the Home
a. Drainage systems – types and care
b. Disposal of household refuse
c. Household pest and control
d. Pollution and health hazards
9. Consumer Education
a. Meaning and importance of consumer education
b. Definition and types of market
c. Distributors or consumer agents
d. Sources of consumer information
e. Purchasing practices
f. Advertising | more jamb syllabus
g. Consumer rights and responsibilities
h. Government agencies and regulatory bodies
SECTION C: FOODS & NUTRITION
1. Foods and Nutrition
a. Definition of food and nutrition
i. Classification of nutrients, their source and function, deficiency diseases
ii. Classification of foods, cereals, fats and oils, sugars, milk and milk products, meat, fish pulses, nuts, fruits and vegetables.
b. Nutrition and health
i. Relation of nutrition and health
ii. Factors affecting good nutrition e.g. income, food in season, availability of food etc.
c. The digestive system
d. Nutrition for special groups e.g. infants, toddlers, adolescents, manual workers, etc.
2. Meal planning
a. Principles of meal planning
b. dietary needs and meals for special
occasions and groups
c. preparation and serving of meals
d. snacks and beverages
– meaning, types and functions
e. Table setting, table manners and hostessing
3. Cookers and cooking
a. Types, choice and care of cookers e.g. gas, electric, microwave, etc
b. Reasons for cooking
c. Cooking terms
d. Methods of cooking e.g. boiling, stewing, baking, steaming etc
– moist and dry methods of cooking
e. Methods of heat transfer e.g. conduction, convection and radiation.
4. Flours and uses
a. Types and uses of flours
b. Raising agent e.g air, yeast palmwine, steam, etc.
5. Basic mixtures
6. Scientific methods in foods and nutrition
a. measure units and accuracy
b. various nutrients tests in food e.g test for
protein, fats and carbohydrates
c. recipe development
7. The Kitchen:
– types of kitchen;
– tools and equipment
– selection, use and care
8. Safety and hygiene
a. Common accidents in the home
– causes of accidents in the home/preventive measures.
b. First Aid; definition/components of a first aid kit
– simple first aid for burns, scalds, cuts bruises, bleeding, electric shock,
poisoning, chocking and bites.
c. Kitchen, personal and food hygiene
– Communicable and noncommunicable disease.
d. Sense organs and care
– Exercise and cosmetics
9. Food Storage and Preservation
a. Meaning and purpose of preservation
– causes of food spoilage
– principles of food preservation
– methods of food preservation.
b. Convenience foods
– definition and types
– guidelines for selection
– additives to convenience foods.
c. Food additives
– Types and uses
d. Rechauffe dishes
– meaning, rules and types
– advantages and disadvantages of rechauffe dishes
10. Home Gardening
b. common gardening tools
c. advantages of home gardening
d. types of soil
e. plants and crops suitable for home
f. preparation and care of home garden
SECTION D: CLOTHING & TEXTILE
1. Fibres and Fabrics
a. origin of fibres
– definition of textile terms, eg fibres, fabrics, yarn, staple, filament, blends, etc.
b. locally made fabric e.g. aso-oke, Okene cloth, Benue cloth, akwete, gwado etc.
c. classification and properties of fibres e.g cotton, rayon and silk
d. fabric finishes: moth-proofing, embossing, durable pleating, flameproofing and stain-repellant print e.g tie and dye, screen printing etc.
e. Textile labelling
– meaning and types
– recognition of washing, cleaning and
ironing symbols, wool symbols
2. Sewing equipment and garment construction
a. Sewing machine, basic tools and equipment
– types, parts, use and its care
b. Basic process in garment construction e.g basic stitches, seams edge finishes, crossway strips.
c. Style features e.g collars, yokes, pockets, frills, cuts and belts.
d. Arrangement of fullness e.g darts, tuck gathering, pleats, smocking and shirring.
e. Decorative design, decorative stitches, needlecraft e.g tarting, crocheting, knitting, appliqué patch work and soft
f. Simple processes and mend garments e.g patching, darning and renovation, batik/tie and dye
g. Garment construction
– figure types, basic body measurement and pattern drafting
– choice of styles for different figures
– factors influencing the choice of fabric.
h. Wardrobe planning and maintenance
– basic rules in wardrobe planning
– factors affecting wardrobe planning, weather, occupation, personal features.
i. good grooming, dress sense and accessories
3. Laundry and care of clothes
a. Washing and finishing process, sorting, mending, removal of stains, soaking, rinsing, drying and ironing
b. Laundry agents – water, detergents, soaps, stiffness and disinfectants
i. meaning, types, removing agents
ii. process of removal
d. Iron and ironing temperatures
- Anfani-Joe, M.E. and Ogunjide, L.O. (1993) Home Management for Senior Secondary School 1 – 3, Ibadan: University Press Plc.
- Anyakoha, E.U. and Eluwa, M. (1990) Home Management for Schools and Colleges, Onitsha: Africana
- Anyakoha, E.U (2006) Home Economics for Junior Secondary Schools Books 1 – 3, Onitsha Africana
- Neil, A and Hesmondhalgh, Z. (1985) A Complete Revision Course for O’Level and GCE, Revised Home
Economics, Charles Co. Ltd.
- Ogunjide, L.O., Egbuchulam, B., Eyisi, O. Anifani-Joe, M.E and Olusanya, J.O. (1993) Clothing and
Textiles for Senior Secondary Schools 1 – 3, Ibadan: University Press Plc.
- Olusanya, J.O., Eyis, O., Anfani-Joe, M.E., Ogunjide, L.O. and Egbuchlam, B. (1990) Foods and
Nutrition for Secondary Schools Books 1 – 3, Ibadan: University Press Plc.
- Olusanya, J. O., Olojala, S. O., Bala, F and Eyisi, O. (2000) Exam Focus, Food and Nutrition for WASSCE
and SSCE, Ibadan: University Press Plc.