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Homescience

441 - HOME SCIENCE SYLLABUS

By the end of the course the learner should be able to:
1. adapt to environmental, social and economic changes;
2. practice principles of good health with respect to self, others and the
environment;
3. manage and improvise resources;
4. practice preventive and promotive health care strategies;
5. develop artistic values in the selection, preparation and serving of food;
6. preserve and store foods;
7. appreciate foods from different communities;
8. develop artistic values in clothing and interior design;
9. select, use and care for different fabrics;
10 develop skills in garment construction and soft furnishings,
11. acquire knowledge in maternal child health care;
12. acquire awareness of consumer education and be able to utilize it wisely;
13. form a foundation for further education and training in various fields
 

1.0.0 INTRODUCTION TO HOME SCIENCE

1.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) define Home Science;
b) explain the importance of Home Science;
c) discuss Home Science in relation to various career opportunities.
1.2.0 Content
1.2.1 Definition of Home Science.
1.2.2 Importance of Home Science to the individual, family and nation
1.2.3 Home Science as a basis for various careers.

2.0.0 PERSONAL HYGIENE

2.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) explain and practice principles of good grooming;
b) choose and use cosmetics appropriately;
c) state changes in adolescence and relate them to personal hygiene;
d) make correct choice, use and care for clothes and shoes-.
2.2.0 Content
2.2.1 Good grooming: Care of the different parts of the body, ways of enhancing
personal appearance and care of personal items - handkerchiefs, combs, hair
brushes, towels, tooth brushes, underwear.
2.2.2 Choice, use and misuse of cosmetics.
2.2.3 Choice, use and care of clothes and shoes - leather and canvas shoes.
2.2.4 Changes in adolescence - physical (personal hygiene), emotional and
social.

3.0.0 ENVIRONMENTAL HYGIENE

3.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) define environmental hygiene;
b) dispose refuse appropriately;
c) describe the types of drainage and care for them appropriately;
d) explain dangers of poor sanitation;
e) discuss signs, symptoms and prevention of common communicable diseases.
3.2.0 Content
3.2.1 Definition of environmental hygiene.
3.2.2 Disposal of household refuse (include recycling): organic and inorganic
refuse
3.2.3 Drainage: types of drainage and care of drainage..
3.2.4 Sanitation: causes and dangers of poor sanitation
3.2.5 Common communicable diseases: typhoid, cholera, dysentery, malaria,
bilharzias, scabies, ringworms, T.B. (Tuberculosis), worm infestation.

4.0.0 SAFETY IN THE HOME AND FIRST AID

4.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) identify causes of common accidents in the home;
b) take appropriate measures to prevent and manage common accidents;
c) prepare and assemble items in the First Aid Kit;
d) use medicine correctly;
e) differentiate between misuse and abuse of medicine.
4.2.0 Content
4.2.1 Common accidents in the home, their causes, prevention and management:
burns and scalds, cuts and bruises, fractures and sprains, suffocation and
choking, foreign bodies in the eyes, ears and nose, shock, fainting, nose
bleeding, drowning, insect stings and bites, snake bites, poisoning.
4.2.2 Assembling a First Aid Kit.
4.2.3 Medicine: basic instruction on using medicine, misuse and abuse.

5.0.0 MATERNAL CHILD HEALTH CARE

5.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) discuss the importance of safe parenthood;
b) state the signs of pregnancy;
c) explain common problems in pregnancy;
a) discuss the needs of a pregnant woman;
b) explain the importance of ante natal and post-natal care.
5.2.0 Content
5.2.1 Safe parenthood: nutritional needs, social preparation, psychological
preparation, voluntary counseling and testing (VCT) in HIV , age of the
parents.
5.2.2 Pregnancy: Signs of pregnancy, Common problems during pregnancy.
5.2.3 Needs of a pregnant woman: nutritional needs, physical needs, emotional
needs, social needs - role of the fmily.
5.2.4 Ante-natal care: definition, factors that affect normal foetal
development (Sm, HIV/AIDS, alcohol, smoking, drugs, trauma, german measles,
nutrient
deficiency).
5.2.5 Home/hospital confmement: activities at the ante natal clinics, care of
the lactating mother, growth monitoring and promotion.
5.2.6 Post-natal care: definition, Importance of post natal care, Activities at
the postnatal clinic, Care of the lactating mother immediately after delivery,
Growth
monitoring & promotion.

6.0.0 BREAST FEEDING

6.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) explain how to care for a lactating mother; b) explain the importance of
breastfeeding;
c) state the problems related to breastfeeding; d) state the advantages and
disadvantages of supplementary/complementary
feeding;
e) Explain and practice proper care of feeding equipment.
6.2.0 Content
6.2.1 Care of a lactating mother.
6.2.2 Importance of breastfeeding.
6.2.3 Problems related to breastfeeding and how to overcome them.
6.2.4 Advantages and disadvantages of supplementary/complementary feeding.
6.2.5 Care of feeding equipment: handling, cleaning, storage.

7.0.0 CHILD IMMUNIZATION

7.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) define immunization;
b) discuss the importance of immunization;
c) explain the immunization schedule.
7.2.0 Content
7.2.1 Definition of immunization.
7.2.2 Importance of immuniz4tion.
7.2.3 Immunization schedule for young children: BCG, diptheria, whooping cough
(pertussis), tetanus, hepatitis B, H. influenza type b, polio, measles, yellow
fever, supplementation - vitamin A.

8.0.0 WEANING THE BABY

8.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) define weaning;
b) state factors to consider when weaning a baby;
c) choose and prepare suitable weaning foods;
d) discuss problems related to weaning and their management.
8.2.0 Content
8.2.1 Definition of weaning.
8.2.2 Factors to consider when weaning a baby.
8.2.3 Choice and preparation of weaning foods.
8.2.4 Problems related to weaning and how to deal with them.

9.0.0 HABIT TRAINING

9.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) explain the importance of habit training;
b) discuss the role of play in child development;
c) choose, make and care for play items.
9.2.0 Content
9.2.1 Importance of habit training.
9.2.2 Role of play in child development.
9.2.3 Choice and care of play items.
9.2.4 Making play items.

10.0.0 CARE OF THE SICK AT HOME

10.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) state reasons for taking care of the sick at home;
b) identify the needs of the sick at home;
c) discuss preventive measures in the spread of infections.
10.2.0 Content
10.2.1 Reasons for caring for the sick at home.
10.2.2 Care for the sick at home: physical needs, emotional needs , nutritional
need&
social needs, spiritual needs.
10.2.3 Preventive measures in the spread of infections.

11.0.0 HOUSING THE FAMILY

11.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) compare house designs in different communities;
b) identify and relate locations of different areas in a house to their
functions:
c) explain different ways of providing family shelter;
d) state and discuss factors to consider when providing family shelter.
11.2.0 Content
11.2.1 Types of houses: traditional houses, modem houses.
11.2.2 Essential areas and their placement in a house.
11.2.3 Relationship between locations of different areas in a house and their
funclions
11.2.4 Methods of providing family shelter.
11.2.5 Factors to consider when providing family shelter.

12.0.0 CARE OF THE HOME

12.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) classify different types of dirt found in the home;
b) explain reasons for cleaning a house;
c) choose, use and care for different types of cleaning materials and equipment
d) improvise cleaning materials and equipment;
e) explain and practice methods of removing dirt from different surfaces;
1) explain and practice cleaning different areas in the home.
12.2.0 Content
12.2.1 Classification of dirt: loose dirt, fixed dirt.
12.2.2 Reasons for cleaning a house.
12.2.3 Choice, use and care of different types of cleaning materials and
equipment.
12.2.4 Improvisation of cleaning materials and equipment.
12.2.5 Methods of removing dirt from surfaces: sweeping, dusting, scrubbing,
suction.
12.2.5 Daily, weekly and special cleaning of different areas in a house:
sitting/living area, sleeping area, sanitation area, storage area, dining area,
cooking area.

13.0.0 VENTILATION

13.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) discuss reasons for sufficient ventilation in a room;
b) state dangers of poor ventilation;
e) identify ways of ventilating a room.
13.2.0 Content
13.2.1 Reasons for adequate ventilation in a room.
13.2.2 Dangers of poor ventilation.
13.2.3 Ways of ventilating a room: natural, mechanical.

14.0.0 FUELS IN THE HOME

14.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) identify fuels used in the home;
b) discuss the advantages and disadvantages of the fuels used in the home;
c) explain the precautions to take while handling fuels in the home;
d) explain methods of conserving fuel energy.
14.2.0 Content
14.2.1 Fuels used in the home: wood, charcoal, kerosene, gas, electricity,
bio-gas, solar
14.2.2 Advantages and disadvantages of fuels used in the home.
14.2.3 Precautions to take while handling and storing fuels in the home.
14.2.4 Methods of conserving fuel energy.

15.0.0 LIGHTING IN THE HOME

15.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) identify sources of light;
b) explain methods of lighting a house;
c) discuss reasons for appropriate lighting;
d) care for lighting fixtures and lamps.
15.2.0 Content
15.2.1 Sources of light - natural and artificial
15.2.2 Methods of lighting the home - direct lighting, semi-direct lighting and
indirect lighting.
15.2.3 Reasons for appropriate lighting
15.2.4 Care of lighting fixtures and lamps.

16.0.0 SOFT FURNISHINGS IN THE HOME

16.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) discuss the colour wheel;
b) discuss factors to consider when choosing soft furnishings for the home;

c) choose and arrange flowers for different occasions.
16.2.0 Content
16.2.1 Colour wheel: choice of colour, colour scheme.
16.2.2 Furniture and soft furnishings: Definitions, Reasons for using soft
furnishings, Choice of soft furnishings.
16.2.3 Flower arrangement: Choice of flowers for different occasions, Points to consider in flower arrangements.

17.0.0 LAUNDRY EQUIPMENT

17.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) identify laundry equipment;
b) choose, use and care for different laundry equipment.
17.2.0 Content
17.2.1 Types of laundry equipment used for washing, drying, finishing and storage.
17.2.2 Choice, use and care for different laundry equipment.

18.0.0 DETERGENTS AND LAUNDRY AGENTS

18.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) distinguish between soap and soapless detergents and their suitability to various fabrics;
b) explain the difference between hard and soft water;
c) soften hard water for laundry work;
d) identify laundry agents.
18.2.0 Content
18.2.1 Soap and soapless detergents.
18.2.2 Suitability of different detergents to various fabrics.
18.2.3 Hard and soft water.
18.2.4 Methods of softening hard water for laundry work.
18.2.5 Other laundry agents: bleaches, starch, laundry blue, fabric conditioner, salt.

19.0.0 LAUNDRY PROCESSES

19.1.0 Specific Objectives
a) By the end of the topic the learner should be able to identify’ different
laundry processes.
19.2.0 Content
19.2.1 Laundry processes: repairing, sorting, soaking/steeping, washing,
rinsing, drying, finishing, storage.

20.0.0 REPAIR OF CLOTHES AND HOUSEHOLD ARTICLES

20.1.0 Specific Objectives
By the end of the topic, the learner should be able to:
a) discuss the importance of repairing clothes and household articles;

b) differentiate wear and tear in clothes and household articles;

c) repair wear and tear in clothes and household articles.
20.2.0 Content
20.2.1 Importance of timely repair of clothes and household articles.
20.2.2 Wear and tear.
20.2.3 Repair of clothes and household articles: darning (holes, thin areas),
hanging hems, gaping seams, replacement of buttons, buff onhole repairs, repair of belt loops, patches (plain, print).

21.0.0 LAUNDERING DIFFERENT FABRICS

21.1.0 Specific Objectives
By the end of the topic, the learner should be able to:
a) launder different fabrics appropriately; b) discuss care labels.
21.2.0 Content
21.2.1 Laundering different fabrics: White and coloured cottons and linens(
knitted Woven); Woolens, Silks, Nylons, Acrylics, Viscose rayons, Polyesters.
21.2.2 Care labels.

22.0.0 SPECIAL TREATMENT IN LAUNDRY WORK

22.1.0 Specific Objectives
By the end of the topic, the learner should be able to:
a) identify& and remove stains;
b) carry out special treatment in laundry work.
22.2.0 Content
22.2.1 Stain Removal: blood, tea, grass, oil, ink, banana sap, chewing gum, perspiration.
22.2.2 Special treatment in laundry work: disinfecting, fixing colour,
starching, bhzeing, valeting, dry cleaning, spotting and sponging, fabric conditioning.

23.0.0 STORAGE OF CLOTHES AND HOUSEHOLD ARTICLES

23.1.0 Specific Objectives
By the end of the topic, the learner should be able to:
a) identify various storage facilities;
a) store clothes and household articles appropriately;
b) improvise storage facilities for clothes and household articles.
23.2.0 Content
23.2.1 Storage facilities.
23.2.2 Methods of storing clothes and household articles: folding, hanging
23.2.3 Improvisation of storage facilities.

24.0.0 FOOD HYGIENE

24.1.0 Specific Objectives
By the end of the topic, the learner should be able to:
a) Explain and practice rules of food hygiene;
b) explain the causes and prevention of food spoilage and poisoning;
c) state the signs and symptoms of food poisoning;
d) store perishable and dry food appropriately;
e) treat and store water for drinking.
24.2.0 Content
24.2.1 Rules of food hygiene.
24.2.2 Food spoilage and poisoning.
24.2.3 Signs and symptoms of food poisoning.
24.2.4 Storage of perishable and dry foods.
24.2.5 Water treatment at home: sedimentation, filtration, boiling, storage.

25.0.0 KITCHEN EQUIPMENT

25.1.0 Specific Objectives
By the end of the topic, the learner should he able to:
a) identify, use and care for kitchen equipment;
b) explain and exercise safety precautions when handling kitchen equipment;
c) improvise kitchen equipment where necessary.
25.2.0 Content
25.2.1 Types of kitchen equipment and their use.
25.2.2 Care of kitchen equipment: plastics, metals (stainless steel, aluminium,
iron, enamel), wood, glass, earthenware, calabashes.
25.2.3 Safety precautions when handling kitchen equipment.
25.2.4 Improvisation of kitchen equipment.

26.0.0 FOOD NUTRIENTS AND NUTRITIONAL DISORDERS

26.1.0 Specific Objectives
By the end of the topic, the learner should be able to:
a) define food nutrients, nutritional malnutrition and balanced diet;
b) classify food nutrients and their sources;
c) explain the functions of food nutrients;
d) discuss causes of malnutrition;
e) discuss the common nutritional disorders, their signs, symptoms and management;
f) discuss nutritional disorders associated with lifestyles;
g) explain principles of nutrient conservation;
h) state reason for food fortification

26.2.0 Content

26.2.1 Definitions of food, food nutrient, nutrition, balanced diet and malnutrition.
26.2.2 Classification of nutrients and theft sources.
26.2.3 Functions of nutrients in the body.
26.2.4 Causes of malnutrition.
26.2.5 Common nutritional disorders, their signs, symptoms and management:
Kwashiorkor, Marasmus, Anaemia, Scurvy, Goitre, Rickets/osteomalacia, Beriberi,
Keratomalacia, Pellagra.
26.2.6 Nutritional disorders associated with lifestyles: Diabetes, Gout,
Hypertension, Obesity, Anorexia nervosa.
26.2.7 Principles of nutrient conservation during: Preparation of food,
Cooking, Storage.
26.2.8 Food fortification.

27.0.0 METHODS OF COOKING

27.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) discuss reasons for cooking food;
b) state general rules for different methods of cooking;
c) state the advantages and disadvantages of different methods of cooking;
d) explain and practice different methods of cooking.
27.2.0 Content
27.2.1 Reasons for cooking food.
27.2.2 Methods of cooking: General rules, Advantages and disadvantages for each method:
i) Moist Methods: boiling, steaming, frying, stewing.
ii) Dry Methods: roasting, baking.

28.0.0 FLOUR MIXTURES AND RAISING AGENTS

28.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) classi1’ different flour mixtures and raising agents;
b) explain how raising agents work; i) make food items using flour mixtures.
28.2.0 Content
28.2.1 Classification of flour mixtures: batters, dough.
28.2.2 Types and functions of raising agents: biological, chemical, mechanical!.
28.2.3 Food items made from different flour mixtures: pancakes, short crust
pasty., (rubbed in & creamed), bread and doughnuts.

29.0.0 MEAL PLANNING AND MANAGEMENT

29.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) state the importance of meal planning;
b) discuss factors to consider when planning meals;

c) plan and prepare meals
to meet individuals needs; d) present meals attractively;
e)’ plan and prepare packed meals.
29.2.0 Content
29.2.1 Importance of meal planning.
29.2.2 Factors to consider when planning meals.
29.2.3 Plan, prepare and present meals for the family and special groups: young  adolescents, manual workers, invalids, convalescents, elderly.
29.2.4 Packed meals.

30.0.0 FOOD PRESERVATION

30.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) define food preservation
b) explain the reasons for preserving food;
c) state advantages and disadvantages of food preservation; d) discuss methods
of preserving food.
30.2.0 Content
30..2.l Definition of food preservation.
30.2.2 Reasons for preserving food.
30.2.3 Advantages and disadvantages of food preservation.
30.2.4 Methods of preserving food: traditional and modem.

31.0.0 CONVENIENCE FOODS

31.1.0 Specific Objectives
By the end of the topic, the learner should be able to:
a) explain the meaning of convenience foods;
b) identify convenience foods;
c) state the advantages and disadvantages of convenience foods.
31.2.0 Content
31.2.1 Meaning of convenience foods.
31.2.2 Convenience foods.
31.2.3 Advantages and disadvantages of convenience foods.

32.0.0 RECHAUFFE COOKERY

32.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) define rechauffé cookery;
b) state the advantages and disadvantages of using left-over foods;
c) discuss factors to consider when using left-over foods;
d) explain how to store left-over foods;
e) make rechaufft dishes.
32.2.0 Content
32.2.1 Definition of rechauffé cookery.
32.2.2 Advantages and disadvantages of using left over foods.
32.2.3 Factors to consider when using left over foods
32.2.4 Storage of left over foods
32.2.5 Réchauffé dishes.

33.0.0 TEXTILES FIBRES

33.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) classify textile fibres;
b) state properties of textile fibres;
c) identify types of textile fibres.
33.2.0 Content
33.2.1 Classification of fibres
i) Natural fibres: animal (wool, silk), plant (cotton, linen), Mineral (a
ii) Man-made fibres: regenerated ( viscose rayon and acetate rayon), sy
(polyamides -nylon, acrylonitrile - acrylic, polyster -terylene), El (lycra).
33.2.3 Properties of common textile fibres: Cotton, Linen, Wool, Silk, Viscose
ta Nylon, Acrylic, Polyester.
33.2.4 Physical identification of textile fibres.

34.0.0 SEWING TOOLS AND EQUIPMENT

34.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) choose, use and care for basic sewing tools and equipment;
b) identify and state functions of parts of a sewing machine;
c) use and care for a sewing machine.
34.2.0 Content.
34.2.1 Choice, use and care for basic sewing tools and equipment.
34.2.2 Parts of a sewing machine and their functions.
34.2.3 Use and care of a sewing machine.

35.0.0 STITCHES

35.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) classify stitches;
b) work out different types of stitches.
35.2.0 Content
35.2.1- Classification of stitches: temporary and permanent (joining, neatening
and. decorative).
35.2.2 Different types of stitches: temporary tacking (even tacks, long and
short. basting/diagonal tacks, tailor tacks) and permanent (joining,
neatening.. decorative).

36.0.0 SEAMS

36.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) define a seam;
b) list commonly used seams;
c) make samples of commonly used seams;
d) choose appropriate seams.
36.2.0 Content
36.2.1 Definition of a seam
36.2.2 Commonly used seams: Inconspicuous (open seam and French seam) and
Conspicuous (overlaid seam and double stitched seams).
36.2.3 Procedures of working commonly used seams.
36.2.4 Factors to consider when choosing seams.

37.0.0 PATTERNS AND GARMENT CONSTRUCTION

37.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) take body measurements;
b) identify pattern symbols and marking and their use;
c) draft and develop pattern pieces for an apron;
d) lay out and transfer pattern symbols and markings on to the fabric correctly;.
e) cut out and make an apron.
37.2.0 Content
37.2.1 Body measurements.
37.2.2 Pattern symbols and markings.
37.2.3 Drafting and developing patterns for an apron: double bib, waistband, skirt, pocket, neckband, frills (optional).
37.2.4 Making an apron.

38.0.0 CLOTHING CONSTRUCTION PROCESSES (I)

38.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) discuss processes in garment construction;
b) apply the processes in the construction of a garment.
38.2.0 Content
38.2.1 Management of fitness.
3 8.2.2 Pockets: in-seam pocket and patch pocket.
3 8.2.3 Interfaced waistband.
38.2.4 Openings and fastenings: Button and worked (hand and machine) button
holes, Hook and eye/bar, Zips (concealed and semi-concealed).
38.2.5 Hem management: hemming and slip hemming.
38.2.6 Make one of the following: skirt, pair of shorts,:pair of trousers.

39.0.0 CLOTHING CONSTRUCTION PROCESSES (II)

39.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) discuss selected processes on garment construction; b) apply the processes
in garment construction.
39.2.0 Content
39.2.1 Processes in garment construction: collars (straight and curved), cuffs, set-in, Leeves, facings and interfacings.
39.2.2 Make one of the following: shirt or blouse.

40.0.0 CONSUMER AWARENESS

40.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) define consumer, consumer education, goods and services;
b) explain the importance of consumer education;
c) state sources of consumer information.

40.2.0 Content

40.2.1 Definitions of consumer, consumer education, goods, services.
40.2.2 Importance of consumer education.
40.2.3 Sources of consumer information.

41.0.0 PROBLEMS OF THE CONSUMER

41.1.0 Specific Objectives
By the end of the topic the learner should be able to

discuss common problems affecting the consumer.

41.2.0 Content

41.2.1 Problems of a consumer: scarcity of resources, inflation ,lack of information lack of awareness of ones’ rights.

42.0.0 PRINCIPLES OF WISE BUYING

42.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) discuss factors influencing consumer buying; b) explain principles of wise buying;
c) state the advantages and disadvantages of common methods of buying.
42.2.0 Content
42.2.1 Factors influencing consumer buying.
42.2.2 Principles of wise buying.
42.2.3 Common methods of buying goods and services: Advantages and Disadvantages.

43.0.0 MAKING A BUDGET

43.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) explain the importance of budgeting; b) make a budget.
43.2.0 Content
43.2.1 Importance of budgeting.
43.2.2 Steps in making a budget.

44.0.0 ADVERTISEMENT

44.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) discuss types of advertisements;
b) state forms of advertisement;
c) discuss the effects of advertisements.
 

44.2.1 Types of advertisements: informative, persuasive, competitive.
44.2.2 Forms of advertisements: electronic media, print media, person to person.
44.2.3 Effects of advertisements on the consumer: negative, positive.

45.0.0 CONSUMER PROTECTION

45.1.0 Specific Objectives
By the end of the topic the learner should be able to:
a) explain the importance of consumer protection;
b) state the rights of a consumer; c) identify consumer protection agencies.
45.2.0 Content
45.2.1 Importance of consumer protection.
45.2.2 Rights of a consumer.
45.2.3 Agencies dealing with consumer protection.



 

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