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Transcript of 2007 Home Economics
© Sandra Cleary 2007
1
HOME ECONOMICS 2007
SCIENTIFIC AND SOCIAL
SANDRA CLEARY
This article will cover the main aspects of both ordinary
and Higher Level Home Economics. Students should be
very familiar with the layout of a paper, the numbers of
questions to be answered, timing, style of questions and
most of all content of the syllabus before sitting any
Leaving Certificate exam.
Planned revision is of the essence; therefore I have
included a 9 week study guide, which must be followed
if all topics are to be covered in time for June.
Home Economics is a very long and detailed course
made up of a written paper and practical journal.
For students taking both the Higher and Ordinary
Level, the journal is worth 20% of the overall grade.
For students studying the Textiles, Fashion and Design
Elective the written paper is worth 70% and it is worth
80% for all other students. 10% of the overall grade is
allocated to a garment which students have already
submitted for the textiles Elective.
At this stage the Food Studies practical journal has
been examined and graded for 2007 therefore this
article will cover the written paper. Good luck!
LAYOUT OF HOME ECONOMICS PAPER
SECTION A SECTION B SECTION C
* 12 Short questions in this
section.
* Students are required to
Answer only 10 questions.
* Each question carries 6
marks.
* Five questions in this
section.
* Students must answer
Question 1 (80 marks)
* Two other questions must
be answered (50 marks
each)
* Three questions in this
section on the Elective
Topics.
* Students must answer one
question (80 marks)
*Part A and either Part B or
Part C
© Sandra Cleary 2007
2
TIMING
• Both Ordinary level and Higher level papers
must be completed within 2 hours and 30
minutes.
• Answer Question 1 (Section B) first and spend
30 minutes on this question.
• Forty minutes should be spent on the Elective
question next.
• Answer the two 50 mark questions after the
Elective question. Twenty minutes should be
spent on each of these questions.
• Finally the short questions should be filled in.
There are spaces provided on the examination
paper for the answers to these questions. Thirty
minutes should be allocated to answering this
section.
• If students follow the above timing guide there
should be approximately five minutes left to
read over the exam paper before you start the
exam.
Week 1 Week 2 Week 3
- Lipids
- Fats/Oils
- Cereals
- Specific Dietary
Requirements
- Carbohydrates
- Fruit/Vegetables
- Irish Diet
- Irish Food Industry
- Consumer Studies
- Resource Management
- Textiles
- Household Technology
Week 4 Week 5 Week 6
- Minerals
- Milk
- Milk Products
- Fish
- Vitamins
- Water
- Family Finance
- Methods of Cooking
- Protein
- Meat
- Eggs
- Sensory Analysis
Week 7 Week 8 Week 9
- Food Additives
- Packaging/Processing
Labelling
- Food Spoilage
- Microbiology
- Domestic/Commercial
Preservation
- HACCP/Food Laws
- Topics from Chosen
Elective
© Sandra Cleary 2007
3
POINTS TO REMEMBER WHEN
APPROACHING REVISION
• As mentioned earlier. Home Economics is a
very broad subject covering a number of
different areas. It is unlike some subjects where
whole questions are devoted to one specific
topic. For example, in the old Home Economics
syllabus Question 1 might have been on Protein
only. However if protein were to appear on the
new style paper it may appear with other topics
like Vegetarianism, Menu Planning, the Irish
Diet and Food Choices.
Therefore study inter-related topics together.
• Practice answering questions from the last
couple of years 2004, 2005 & 2006 and from
sample papers.
• Timing is important in the exam itself. Efficient
time management is important in order to
complete the exam on time. Therefore when
practicing exam questions you must try to
answer them in the time allowed in the exam.
There is no point writing out an ‘A’ answer that
takes an hour when you are only allowed 35 or
40 minutes in the exam.
• Follow the revision plan given above to ensure
that you have the whole course covered.
• Practice drawing diagrams particularly from the
area of Microbiology, Household Technology
and the Home Design and Management
Elective. A common downfall is students
studying diagrams from their textbook or notes.
They know the different parts of the diagram
from a given picture but if asked to replicate the
diagram in the exam, they cannot do so.
© Sandra Cleary 2007
4
Students should note that eight out of twelve short
questions are Food Studies questions. The remaining
four questions are from Consumer Studies, Resource
Management topics and Social Studies (Core).
It has been mentioned earlier that students should
answer these questions last.
If timing has not gone to plan (which of course will not
be your case!) the short questions can be done quickly
compared to the structuring of a long question.
Also, by the time you get to this section you will have
answered questions on a lot of key topics and will be in
a better frame of mind to tackle specific short questions
than at the beginning of the exam.
The following short questions have appeared on
previous papers at both levels.
Higher Level Q4. 2006
Explain two factors that contribute to the spoilage of
fish (6)
(i) Fish struggle in nets before being caught, using
up their store of glycogen leaving no lactic acid
which acts as a preservative.
(ii) Bacteria feed off the moist flesh of raw fish
and produce trimethylamine (a nitrogen based
compound) that gives spoiled fish a bad odour.
Q2. 2005
(a) State two functions of lipids in the body (2)
(i) Lipids are a source of fat soluble vitamins
A,D,E,K.
(ii) They protect delicate organs eg. Heart, kidneys.
(b) Complete the following table in relation to the
digestion of lipids. (4)
© Sandra Cleary 2007
5
Q9. 2005
State the function of each of the following parts of a
refrigerator (6)
The thermostat - regulates the temperature of the fridge,
It is based on the working principle of a bimetallic strip
where metals contract on cooling.
The Refrigerant - absorbs heat from warm food placed
in the fridge. Liquid refrigerant absorbs heat from food
and converts to gaseous refrigerant.
Ordinary Level
Q3. 2006
(a) State two functions of calcium in the body (4)
(1) calcification - laying down of calcium
phosphate.
(ii) blood clotting along with vitamin K
(b) List two good dietary sources of calcium (2)
(i) milk
(ii) cheese
Q2. 2005
(a) Name two types of fatty acids and list one food
source of each type. (4)
Digestive
GlandSecretion Enzyme Change
Pancreas Pancreatic JuicePancreatic
Lipase
Triglycerides
split to fatty acids
and glycerol
Type of fatty acid Food source
Saturated Meat
Unsaturated Vegetable Oil
© Sandra Cleary 2007
6
(b) What is an essential fatty acid? (2)
This is a fatty acid that cannot be produced by
the body and therefore must be included in
the diet.
Comment on short questions answered
• Students should try (particularly at Higher Level0
to give as much information as possible when
answering short questions.
• Use all of the available space on the paper
regardless of the language used in the question
eg. 'state', 'list', 'enumerate' might suggest one
word answers, however the fact that each
question is worth 6 marks (i.e. 11/2 % of overall
grade) indicates that a lot of detail is required.
• Higher level questions will require a more
comprehensive knowledge of the course eg. Q2.
2005 Ordinary Level (See above0 is quite basic.
If this type of question were asked at Higher
level, students would probably have to name
specific fatty acids eg. Stearic acid, linoleic acid
rather than just give food sources.
© Sandra Cleary 2007
7
SECTION B As mentioned earlier, Section B is made up of five
questions. The first question must be answered and two
other questions out of the four remaining questions.
Question One This question is worth 80 marks (i.e. 20% of the overall
grade). It is usually made up of four (2005) of five
(2004,2006) parts.
It is important to remember that this is an integrated
question covering a couple of topics in the one question
e.g. Higher Level 2006 Q1. was on Meat and Protein,
Higher Level 2005 was on Carbohydrates and Food
Labelling.
Finally, in 2004 this question was on Fish, Vitamin D
and Heart Disease. Therefore, it would be very unwise
to pick random topics to revise as the end result may be
a student being unable to answer this compulsory
question.
Ordinary Level students should be aware that the above
information applies to them as well e.g. Q1. 2006
covered Carbohydrates, High Fibre menu and Food
Labeling.
© Sandra Cleary 2007
8
© Sandra Cleary 2007
9
Possible Answer
(a)
(b) Fatty Acids
VEGETABLE FAT ANIMAL FAT
Sunflower Oil Tuna Fish
Reasons:
(1) Sunflower Oil has 66% polyunsaturates
Which are known as essencial fatty acids
which are thought to make blood sticky,
therefore easier to flow and less likely to
cause clots which may lead to a heart
attack/stroke.
(2) There is only 10% saturated fatty acids
present. Too many saturates can raise
'LDL' (low density lipoprotein) levels of
Cholesterol
Reasons:
(1) Tuna fish has 37% polyunsaturated
content. These include omega 3 fatty acids
which reduce the risk of Artherosclerosis.
(2) In total tuna is made up of 63%
unsaturates which are thought to raise '
HDL' levels of Cholesterol in the blood i.e.
raise 'good' Cholesterol.
(i) Saturated (ii) Monounsaturated (iii) Polyunsaturated
Structure
Single bonds only One double bond present Two or more double
bonds present
Source Mainly Animal origin
eg. Stearic Acid (Meat)
Olive Oil
eg. Oleic Acid
Mainly vegetable or
marine sources eg.
Linoleic Acid (cereals)
Arachadonic Acid (Cod)
Effect on coronary
arteries
Raises 'LDL' Cholesterol
(Bad Cholsterol)
Raises 'HDl' Cholesterol
(Good Cholesterol)
Lowers 'LDL'
Cholsterol
© Sandra Cleary 2007
10
(c) Hydrogenation
• This property in the manufacture of margarine.
• Hydrogen gas is pumped into liquid vegetable
oils (mainly unsaturated). A nickel catalyst is
present and the mixture is heated to 200oC.
• Double bonds are broken as Hydrogen attaches
to the free carbon spaces around the double
bonds.
• Cis fatty acids can change to trans fatty acids.
• Result The mixture becomes more solid i.e.
margarine.
Emulsions
• Lecithin (emulsifying agent) in egg yolk is
added to olive oil and vinegar in the
production of mayonnaise.
• Lecithin has a hydrophobic (water hating)
part and a hydrophyllic (water loving) part.
The hydrophobic part attaches to the oil and
the hydrophyllic part attaches to the vinegar
keeping the fat globules away from each
other so they cannot coalesce. The end result
is that the oil and vinegar are in a permanent
emulsion.
© Sandra Cleary 2007
11
(d)
• Include oily fish (salmon, trout) twice a week as
they contain Omega 3 fatty acids which can
reduce blood pressure and lower risk of heart
disease.
• Include folic acid (brown bread, leafy greens,
oranges) to lower homocysteine levels in blood.
• Include plenty of fruit and vegetables as an
excellent source of antioxidants (prevent
oxidation of polyunsaturates).
• Poach, grill, bake and steam food as no fat is
added during cooking.
• Reduce intake of saturates (butter, cream, full
fat cheese) as they can raise 'LDL' levels of
cholesterol.
(e) Functional food: Benecol yoghurt
• This food contains plant stanol esters.
• They block the absorbtion of cholesterol in the
intestine and pass out of the body.
(f)
(i) Personal
Culture - Italians tend to choose pasta as a main food
source. Chinese choose rice or noodles, Spanish and
Portuguese eat a lot of fish. Natioanality will influence
choice of foods.
Health status
If a person is a celiac they will have to avoid foods
containing gluten (bread, biscuits, cakes). If someone is
anaemic they must choose foods rich in iron (red meat,
cereals, greens) and foods rich in vitamin C (citrus
fruits)
(ii)
Educational
Marketing/advertising - food labels contain information
about the nutritional content of food. They may
emphasise that a product is low in salt or high in fibre.
This will influence some people to purchase the
product.
Nutritional awareness - In general people are more
aware of the importance and benefits of healthy eating
on our bodies. TV programmes, health magazines,
home economics classes inform people of healthy
eating and the right food choices that should be made.
© Sandra Cleary 2007
12
(iii)
Economic - If a person has a limited income to spend
on food they may have to choose cheap cuts of meat,
fruit and vegetables in season and 'own brand' goods.
Those people that are not restricted to a budget can but
exotic fruits, expensive meat and cheeses etc.
COMMENT ON QUESTION 1
• Pie charts or tables usually appear on this type
of question. It is important to refer to some of
this data when answering the question.
• No long paragraphs. All answers are in point
format. The points may be brief or detailed.
This will depend on the language used in the
question. Key terms like describe, evaluate,
explain, give an account indicate more detail
should be given in comparison to words like
list, name, state and indicate.
• Always read the marking scheme. This will help
you to work out how long should be spent on
each section of the answer. Often a key term can
be misleading e.g. "List guidelines that should
be followed for the diet of an obese person who
is trying to lose weight" 15 marks. Obviously
the marking scheme is 5 points @ 3 marks each.
Three marks for each point indicates a little
elaboration is necessary. Compare this with
another possible question, "list factors that
affect our energy requirements" 6 marks. The
same key term is used in both questions but the
allocation of marks indicates detail for the first
question and lists of points for the second.
Other Questions in Section B.
Social Studies There is a possibility that one of the four 50 mark
questions in Section B will be on the core area of Social
Studies. A trend appears to be developing.
© Sandra Cleary 2007
13
The following is a Social Studies question from the
Department of Education (sample question)
Higher Level Ordinary Level
Q5. 2006
Family Structures/
Divorce
Q4 Family
2006
Q5 Elderly/
Making a Will
Q5 2005
Rights of Children/
Roles of Parents
Q5 2005
Marriage
Q5 2004
Functions of Family/
History of development
of Family
Q5 2004
Needs of Children/
Adolescents
© Sandra Cleary 2007
14
Possible Answer (a)
• Number of Partners In Ireland , monogamy
is a legal condition of marriage. A person can
only be married to one person at a time (one
man and one woman). A person is a bigamist if
they marry more than one person at the time
they are still married to someone else.
Polygamy exists in other countries where a
person can have more than one spouse
(i) polygny - one man and many wives e.g.
Muslims can have up to four wives.
(ii) polyandry - one woman and many husbands e.g.
Todas tribe in southern India.
• Age at time of marriage
In Ireland, a person must be at least 18 years old
before they can legally marry. In other countries
e.g. South African tribes, marriage is allowed
when the girl and boy reach puberty.
• Choice of Partner
In Ireland, people choose their partners of their
own free will. They marry for 'love'.
In some cultures, endogamy is required. This
is where people must marry within their
religion, race or social class e.g. the Caste
system in India. Also in Hindu culture betrothal
of children at a young age (pre-puberty) is
common.
(b)
• Both partners must be of the opposite sex 9one
man, one woman). Same sex marriages are not
allowed in the Irish republic.
• Both people must be at least 18 years old
according to the Family Law Act 1995.
• Three months notice must be given in writing to
the County Registrar of the couple's intention to
marry. This applies to Church and Civil
Ceremonies.
• Marriage must be voluntary i.e. must be of the
partner's own free will. Anyone who is married
under duress, the marriage can be annulled.
© Sandra Cleary 2007
15
(c)
Marriage confers the following rights and
responsibilities on each spouse.
• The right to each other's company i.e. to live
together as man and wife.
• The right to equal guardianship of children.
• The duty to maintain each other.
• The right to part of each other's estate.
• The right to be consulted and to have your
written consent before the family home is sold.
• The duty to rear children with due regard to
their physical, social and moral welfare.
(d) (i) Importance of making a will.
• Reduces the payment of Inheritance Tax by
those who inherit your estate.
• Protects your family business ensuring its
survival for the next generation.
• Prevents unpleasant family rows over the
distribution of your estate.
• Instructions can be left for the disposal of your
body.
• Ensures that persons you have named receive
the share of your estate you want them to
receive.
(ii) Procedure of making a will
• List your assets (actual and potential)
• Decide how you want your estate to be
distributed.
• Choose an executor (Ideally two executors).
• The will must be witnessed by two people.
• Seek professional advice about taxes.
• If you have underage children, name a guardian.
© Sandra Cleary 2007
16
MENU PLANNING
Menus may be asked as part of question 1 or may be
included in Question 2 or 3. A tip to get full marks in a
menu is to draw the framework of your menu
beforehand including a column with the different
servings from the food pyramid (see below).
• Give a brief introduction to your menu.
(i) State the nature of the disorder or give
the main dietary requirements of the
person mentioned in the question eg.
Teenager.
(ii) List some foods that should be avoided
from the menu.
(iii) List some foods that should be included.
• Write out the menu under the headings breakfast,
lunch, dinner and snacks. Draw a rectangular box
around the menu.
• Always follow the food pyramid and current
dietary guidelines.
• The dinner must have two courses (3 food groups
in the main course and the fourth food group in
the second course ie. Starter or dessert)
• NB If a table of foods is given in the question you
must include foods from the table or chart (at
least 4 foods).
• Students must also remember to stay focused on
who the menu is for eg. A coeliac, a diabetic etc.
and include relevant foods.
• The food pyramid is different for vegetarians,
learn these differences before the exam.
© Sandra Cleary 2007
17
Sample Menu
• "Plan a daily menu for a high fibre diet".
Introduction
1. It is important to have adequate fibre in the diet to
stimulate peristalsis and prevent bowel problems
like constipation and diverticulitis.
2. Avoid refined foods i.e. white food like white
rice, white bread, biscuits, cakes.
3. Include whole cereals, fruit, vegetables, nuts.
MENU
NOTE The above menu should be accompanied with
eight glasses of water.
NB Always follow current dietary guidelines . even
though this menu is specifically 'high fibre', the foods
in the menu are also low salt, low fat and low sugar.
BREAKFAST
- 2 Weetabix
Natural Yoghurt/
Blueberries
- freshly squeezed Orange juice
1 ² Dairy
2 ² Cereal Group
1 ² Fruit/
Veg. Group
LUNCH
- chargrilled chicken strips
wholewheat pitta bread
lettuce, tomato, cucumber
- 1 Mango/Pineapple smoothie
- Peanuts/raisins (25g)
1 ² Dairy
2 ² Cereal Group
2 ² Fruit/
Veg. Group
1 ² protein
DINNER
Vegetable Stir-Fry with
fillet Steak and served with
Brown rice
Strawberry/Rhubarb crumble
1 ² Dairy
2 ² Cereal Group
2 ² Fruit/
Veg. Group
1 ² protein
SNACKS 1 Homemade flapjack
Carrot sticks/ hummus
1 ² Cereal Group
1 ² Fruit/
Veg. Group
© Sandra Cleary 2007
18
FOOD COMMODITIES Topics include meat, eggs, fish, cheese, milk, yoghurt,
fruit, vegetables, cereals, fats/oils. These topics
regularly appear on both higher Level and Ordinary
Level.
Key terms that appear in Food commodities questions
include
− Nutritive value
− Dietetic value
− Nutritional value.
A suggested approach to answering these key terms
would be:
HIGHER LEVEL ORDINARY LEVEL
2006- Q4 Short Question
(fish)
- Q1 Section B
(meat)
2006 - Q5 Short Question (eggs)
Q8 Short Question (cheese)
Q2 Section B (fish)
2005 - Q4 Short Question
(milk)
2005 - Q7 Short Question (fish)
Q1 Section B (meat)
2004 - Q4 Short Question (cereals)
Q1 Section B (fish)
2004 - Q5 Short Question (meat)
Q8 Short Question (eggs)
Q2 Section B (fruit/veg)
© Sandra Cleary 2007
19
EXAMPLE
MILK
NUTRITIVE
VALUEANSWER
Approach to
answering this term.
________________
* List 6 nutrients.
*Give the % of each
nutrient, type and
examples present.
* Protein- - 3.5% protein in milk
- it is high biological value protein =
high in essential amino acids.
- casein, lactalbumin, lactoglobulin are
proteins in milk.
* Lipids - 4% fat in full milk, 2% low fat milk,
0.02% in skimmed milk.
- Mainly saturated fatty acids
- Cholesterol is present.
*Carbohydrates 4.5% present, disaccharide = lactose
*Minerals - Calcium and phosphorous are present
- lacks iron
* Vitamins A,D,E,K present in whole milk, B
carotene in milk, lacks vitamin C
* Water - 83% in whole milk
90% in skimmed milk
© Sandra Cleary 2007
20
DIETETIC
VALUEANSWER
Approach to
answering this term.
________________
* Give 5 points.
*Ask the following
questions;
(i) What groups of
people should
include this food in
their diet? Why?
(ii) Who should
avoid this food in
their diet? Why?
(iii) Are there any
nutrients missing
from the food. If so,
how can they be
compensated for in
the diet.
* Milk is suitable for children for calcification process due to
presence of calcium and phosphorous.
* Milk is essential for growth due to presence of protein =
suitable for teenagers and pregnant women.
* Low fat milk should be given to people with heart problems
because it contains less cholesterol.
* Milk should be served wih foods rich in iron and vitamin C
in the diet.
* Elderly people and convalescents find milk easy to digest as
lipid is a fine emulsion.
© Sandra Cleary 2007
21
NUTRITIONAL VALUE = Combination of nutritive
and dietetic value
Protein
- 3.5% protein in milk. High Biological Value Protein
e.g. casein, lactalbumin.
- Suitable for growing children and teenagers.
Lipids
- 4% Lipid in whole milk, 2% Lipid in low fat milk.
- Mainly saturated fatty acids present.
- Skimmed milk 9fat free) should be given to
those with heart problems.
Carbohydrates
- 4.5% carbohydrates in milk in the form of
disaccharide lactose.
- Supplies energy for all people.
Minerals - Calcium and phosphorous are present
for calcification.
Vitamins - Vitamin A for growth
- Vitamin D for calcium absorbtion
© Sandra Cleary 2007
22
CONSUMER STUDIES/RESOURCE
MANAGEMENT Another trend has appeared over the last three years.
Consumer Studies/Resource Management topics have
appeared on at least one of the four 50 mark questions
in Section B.
Consumer Studies is made up of three chapters
− Consumer choice
− Consumer responsibility
− Consumer protection
Resource Management is made up of finance topics,
textiles, household technology, housing issues and
family resource management.
Higher Level Ordinary Level
2006 - Q4 consumer responsibilities
and Family Resource Management
2006 - Q3 Finance/Local Authority
Housing
2005 -Q3 Microwave oven/ Hire
purchase
Q4 Retail
Psychology/Consumer research/
Voluntary Consumer Protection
Agency
2005 - Q4 Finance
Consumer Credit Act 1995
2004 Q3 Finance Topics
Q4 Consumer Studies and
Household technology
(appliance with heating element)
2004 Q3 Insurance/Housing
Q4 Consumer
responsibilities/ Environmental
responsiblities.
© Sandra Cleary 2007
23
SAMPLE QUESTION ON CONSUMER STUDIES
Q4 2004
4. A responsible consumer will make informed choices when selecting goods
and services, will know how to get best value for money and know how to seek
redress if things go wrong.
(a) Discuss three factors that affect consumers’ decision-making when
selecting
goods and services. (12)
(b) Name two types of retail outlets where household appliances can be
purchased.
State one advantage and one disadvantage of each outlet. (12)
(c) Set out details of a study that you have undertaken on a household appliance
with a
heating element. Refer to:
(i) working principle
(ii) guidelines for using the appliance
(iii) energy efficiency. (18)
(d) Outline the role of the Sale of Goods and Supply of Services Act (1980) in
protecting the consumer should the product prove faulty. (8)
Possible Answer (a)
Varying household income
− The amount of disposable income available will
vary between different families.
− Those on a limited income will have less money
to spend on luxury items.
− Families with a large disposable income have
greater choice when shopping. They are not
restricted to buying 'own brand' goods or
looking for 'special offers'.
Merchandising
− Retailers have a numbers of ways of trying to
increase sales of products.
− Examples of these include special offers e.g. 2
items for the price of 1, buy 2 items and get the
2nd one at half price.
Packaging
− The shape, colour, materials used in packaging
can influence shoppers to buy products.
− Products aimed at women are often in pastel
colours e.g. fructis shampoo.
− The shape of the product helps consumers to
recognize products e.g. dairygold, dawn Light
and other dairy spreads are always in
rectangular plastic cartons.
© Sandra Cleary 2007
24
(c) DEEP FAT FRYER
(i) Working principle
− The appliance is plugged in and an indicator
light comes on. This indicates that there is
electric current entering the appliance.
− Heat is generated by electricity. This causes (a)
the heating element to heat up which heats the
oil, (b) the bi-metallic strip heats up.
− The bi-metallic strip is composed of two metals
that expand at different rates when heated e.g.
copper and invar. Copper expands faster than
invar and the strip bends.
− When the desired temperature is reached e.g.
190oC for chips, the strip bends and breaks the
circuit. The indicator light goes off.
− The light goes off indicating electric current is
disconnected = the heating element cools down
(cooling oil and preventing oil from
overheating)
− The strip returns to its original position as it
cools, he light comes back on and oil is heated
again.
− This cycle continues while the fryer is on.
(ii) Guidelines for using the appliance
− Have the oil at the right temperature for cooking
specific foods e.g. 190 o
C for cooking chips.
− Never fill beyond the 'maximum line' with oil.
− Clean oil regularly.
− Follow the instructions.
(iii) Energy efficiency
− Replace the filter regularly so the appliance
works efficiently = saving energy.
Discount Store e.g. Argos Department Store e.g. Arnotts
Advantage Advantage
-Less expensive than department- Trained sales staff will give
consumers 'professional' service.
Disadvantage Disadvantage
- No specialised sales staff- More expensive than
discount store.
© Sandra Cleary 2007
25
− Do not 'half fill' the wire basket when deep fat
frying as this wastes electricity.
(d)
• If the fault is recognized straight away i.e. after
opening the box, the consumer is entitled to full
cash refund if he/she returns the product to the
shop.
• If a fault appears a few months after purchase, the
consumer is entitled to a replacement, repair or
credit note.
Other topics in Section B include Food Additives, Food
Spoilage, Microbiology, Food Preservation, Dietary
Requirements, The Irish food Industry, food
Processing/Packaging.
© Sandra Cleary 2007
26
SECTION C
Students should be aware that the Elective is worth
20% of overall grade (mentioned earlier).
Study all topics in each Elective before the exam as the
first part of each elective question i.e. part (a) is
obligatory.
Therefore if one topic is left out, it may be the very
topic that appears in part (a). DON'T RISK IT!
Parts (b) and (c) of the Elective topic, students have the
choice to pick one or the other.
Very few students take the Textile elective. The Social
Studies and Home Design/management Electives are
equally popular with Leaving Certificate students.
A point that applies to all students is to familiarize
yourself with up to date prices of fuels, floor coverings,
wall coverings (Home Design/Management) and
Laws/New Bills (Social Studies).
POSSIBLE QUESTION - HOME DESIGN AND
MANAGEMENT
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Answer 1. (a)
(i) At the beginning of the 20th century 70% of Irish
people lived in the countryside and 30% lived in cities
and towns.
Rural Housing
• The most common house in the countryside was
the thatched cottage. They had thick, solid walls,
tiny windows and roofs were thatched with reeds
or hay. Most cottages had only two rooms i.e. a
kitchen and a bedroom to the right of the kitchen.
The front door was a 'half door'.
• In some houses there was a small room up under
the thatch where the children slept. Some of the
family slept in a settle in the kitchen. More
prosperous farmers had an extra room called the
parlour.
• Better off farmers lived in two storey stone
houses with a slated roof and at least five rooms.
• Wealthy landowners lived in big estate houses.
• After the 2nd World War, thatched roofs were
replaced with slates. Extra rooms were added.
• Some people moved to new single and two storey
houses which they built near old cottages.
Urban Housing
• Most Irish towns were small at the beginning of the 20th century and houses were built around the
main streets. They were either terraced or two
storey stone houses and mainly housed working
people.
• In the cities, many poor people lived in tenements
(large Georgian houses, previously owned by
wealthy families). These houses were divided up
and the rooms were let to poor people. Most
could only afford one room.
• In the 1930's, the government gave grants to local
authorities to pay for council housing which
mainly consisted of two storey brick houses with
plaster walls.
• Three storey flats with deck access were built in
city centers. They consisted of two bedrooms,
kitchen and a bathroom.
• In the 1960's high tower blocks of flats were built
in Ballymun (now demolished).
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• Private developers built housing estates (detached
and semi-detached houses, usually three
bedroomed).
• In the cities, old Georgian tenements were
knocked down or crumbled to the ground.
• 19th century artisan cottages still remain in parts
of the cities (Dublin-Liberties).
POPULAR HOUSING STYLES IN IRELAND. Today only 43& of Ireland's population lives in the
countryside.
Rural Housing
• Many old cottages built in the mid 1900's still
exist in the countryside but they have changed in
appearance due to extensions, double glazing,
new bathrooms etc.
• The bungalow is a popular type of house in the
countryside. Most of this type of house were
built in the 1970's and 1980's.
• The dormer bungalow was a popular house style
in the 1990's. These are spacious and blend fairly
well aesthetically in the countryside.
• Today, Mock Tudor and Mock Georgian style
houses are extremely popular.
• In tourist areas in the countryside, new tradional
style cottages have been erected e.g.
Mountshannon, Co. Clare. (Some have thatch laid
over their tiled roof).
Urban Housing
Approximately 57% of Ireland's population live in
towns and cities today.
• Many old stone town house still remain in towns
today. Most of them have been converted to
shops and a lot of them are painted with bright
coloured paint e.g. Dingle Town and Killarney.
• Very few people live over businesses in towns
today (No remaining residents on Dublin's
O'Connell Street).
• Local authorities are trying to encourage people
back into cities by building apartment complexes
in city/town centers.
• The suburbs of towns and cities have developed so much that they are now referred to as urban
sprawl. Detached, semi-detached and terraced
houses in housing estates are very popular.
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• There are local authority flats and houses in
towns and cities as well.
• Price - i.e. money available to spend on a site.
Depending on the location e.g. views of a river
and if the site is a serviced site i.e. near mains
water.
• Proximity of shops -, schools, local churches,
banks etc. must be considered. • Site orientation - How much sunlight the site gets
and whether it is a very windy location or not. • Near public transport route - i.e. near a main road
or main bus route to go to work or take children
to school.
NOTE: - Students must answer one other part of
this question. i.e. part (b) or (c)
CHOICE OF HOUSING STYLE CHOICE OF LOCATION
* Personal choice - Some people
will only live in a two-storey
house. They may dislike
bungalows.
* Environment - the style of house
must blend in with the style of
existing houses in the area.
* Building regulations - you may
want to build a two-storey but
planning permission might only be
given for a dormer bungalow.
* Fashion - There is a trend
towards Mock Georgian style
houses and stone faced houses in
the countryside.
* Price - i.e. money available to
spend on a site. Depending on the
location e.g. views of a river and if
the site is a serviced site i.e. near
mains water.
* Proximity of shops -, schools,
local churches, banks etc. must be
considered.
* Site orientation - How much
sunlight the site gets and whether it
is a very windy location or not.
* Near public transport route - i.e.
near a main road or main bus