Check-lists

CLASS GROUP

YEAR:

NB: Always refer to the syllabusfor the content required in each topic.

Some material is designated forHigher level only. This material isnoted by asterix * throughout theguidelines.

1. FOOD STUDIES

1.1 FOOD SCIENCE AND NUTRITION

Food choices

• Factors affecting food choice

Macronutirents

• protein
• carbohydrates
• lipids
  Refer to the syllabus for detail required on each nutrient

Micronutrients Vitamins

• A
• D
• E
• K
• C
• B12
• Folate

Sources, functions and effects of deficiency, recommended dietary allowances, *properties*

Vitamins

• thiamine
• riboflavin
• pyridoxine
• niacin

Sources, functions, effects of deficiency, *properties*

Minerals

• List of the principal mineral elements and *trace mineral elements* needed in the diet
• calcium
• iron
• *zinc
• *iodine
• *potassium
• *sodium

Sources, functions, effects of deficiency, recommended dietary allowances

• Factors affecting absorption of mineral elements in the body, to include: role of minerals in assisting the absorption of calcium and iron sources of haem iron and non-haem iron
  *the effects of phytates and oxalates on the absorption of calcium*

Water

• general properties
• biological importance

1.2 DIET AND HEALTH

Energy

• Factors that determine energy requirements
• Role of energy in the body
  basal metabolic rate
  growth
  physical activity
• Energy balance

Dietary guidelines

• Nutritional guidelines, to include:
  formulation of guidelines
  use of recommended dietary allowances
  use of food composition tables

Dietary and food requirements

• Factors affecting food requirements
• Diet-related problems, to include:
  bowel disease
  osteoporosis
  obesity
  coronary heart disease
  diabetes
  dental caries
• Specific dietary requirements for:
  coronary heart disease
  lacto-vegetarian
  *vegan
  *coeliac
  *diabetic

The Irish diet

• Changes in the twentieth century
• Comparison with dietary guidelines
• Aspects of malnutrition now identified to include:
  low fibre content
  high saturated fat
  low iron
  low calcium

Refer to causes, effects, and corrective measures

1.3 PREPARATION AND PROCESSING OF FOOD

The Irish food industry

• Brief outline of structure
• Role of small business and home enterprise in the food industry
• Career opportunities in related food industries

Food commodities

• Meat Fish Eggs Meat alternatives
• Milk Cheese Yoghurt Dairy products
• Fruit Vegetables
• Cereals
• Fats and oils

Refer to the syllabus for detail required on each food

Meal management and planning

Refer to:

• Dietary guidelines
• Dietary requirements through the life cycle
• Specific dietary requirements (as listed in the syllabus)
• Resources available

Food preparation and cooking processes

• Physical and chemical changes that occur in cooking
• Cooking principles
• Soups and sauces (classification, preparation, cooking, presentation)
• Two types of pastry (classification, preparation, cooking, presentation)
• Cooking methods (choice and application)
• Food preparation and cooking equipment (selection, use, care)
• Recipe balance and adaptation
• Aesthetic awareness in food choice, preparation, and presentation
• Preparation of a selection of dishes to suit syllabus requirements
• Critical evaluation and comparative assessments of dishes or meals
• *Sensory analysis of chosen dishes or products

Refer to the syllabus for detail required

Food processing and packaging

• Identification of the range of processed foods available
• Profiles of three types of processed food available:
  1. Food that undergoes extensive processing
  2. Food processed to extend shelf life
  3. Added-value food
• Evaluation of packaging and materials used (suitability and purpose)
• Evaluation of food labelling as a source of consumer information
• Contamination of the food chain

1.3 PREPARATION AND PROCESSING OF FOOD / CONTINUED

Food additives

• Colourings
• Flavourings
• Sweeteners
• Preservatives
• Nutritional supplements
• *Physical conditioning agents Classification, examples, origin, functions.
• Legal control of the use of preservatives, colourings, emulsifiers, anti-oxidants

Food legislation

• Outline of present national and European food legislation, to include:
  *Food Hygiene Regulations, (1950­1989)
  *Labelling Regulations (1982 and 1991)
  *Sale of Food and Drugs Acts (1875, 1879, 1899, 1936)
  *Health (Official Control of Foodstuffs)
  *Regulations (1991)

Food spoilage

• *Micro-organisms that cause food spoilage and foodborne diseases, to include:
  *moulds
  *yeasts
  *three common strains of food poisoning bacteria

*Habitat, sources, growth, high-risk foods, and incubation period.

• *Toxic and infectious food poisoning
• Role of micro-organisms in food spoilage
• Principles underlying the control of microbial spoilage
• Uses of micro-organisms in food production
• Role of enzymes in food spoilage
• *Principles underlying the control of enzymatic spoilage of food

Preservation

• Principles and methods of: freezing heat processing dehydration chemical preservation fermentation irradiation
• Comparative evaluation of foods that have been preserved by different methods
• Practical application of two methods of preservation

1.3 PREPARATION AND PROCESSING OF FOOD / CONTINUED

Food safety and hygiene

• Safe food preparation, to include:
  food storage
  re-heating procedures
  personal hygiene
  kitchen hygiene
  *HACCP
  *ISO9000
• Role of national agencies in food safety, to include:
  *Department of Agriculture and Food
  *Department of Health and Children
  *Public Analyst Laboratories
  *Regional Health Boards
  *Food Safety Authority
• *Director of Consumer Affairs (Food SafetyLegislation)

2. RESOURCE MANAGEMENT AND CONSUMER STUDIES

2.1 FAMILY RESOURCE MANAGEMENT

Family resource management

• Purpose of resource management
• Management systems
• The family as a managerial unit

Components of management

• *Inputs: resources, needs, wants, goals
• *Throughputs: planning, organising, and implementing
• *Outputs: goals achieved, changes in values, goals, standards, satisfaction, evaluation, feedback
• Decision-making and communication

Attributes affecting management

Factors that affect management, to include:

• stages in life cycle
• employment pattern
• culture
• values
• standards
• gender issues
• management of dual roles
• life-styles as determined by socio-economic status
• status and composition of family

Management of household financial resources

• The household as a financial unit
• Social factors affecting household income
• Sources of household income
• Patterns of household expenditure
• Personal budgets
• Family budgets
• *Housing finance: factors determining requirements, sources, conditions, mortgage protection
• Methods of payment for household goods: criteria for selection, availability
• Consumer credit protection: Hire Purchase Acts (1946, 1960) Consumer Credit Act (1995)
• Saving schemes
• Insurance: PRSI, health insurance, household insurance, life assurance

Housing

Factors that determine type:

• socio-economic factors
• national housing policy
• trends in housing development
• availability

2.1 FAMILY RESOURCE MANAGEMENT / CONTINUED

Household technology

• Technological developments available to the household
• Factors to consider when selecting large and small appliances
• *Underlying working principles* and guidelines for use of: one appliance with a motor one appliance with a heating element one refrigeration appliance a microwave oven

Textiles

• Use of textiles for household and clothing purposes
• Points to consider when selecting textiles
• Textile care
• Safety considerations in the selection of household fabrics
• Identification and the effects of one fire-retardant finish
• *Fire Safety (Domestic Furniture) Order (1988)

2.2 CONSUMER STUDIES

Consumer choices

• Factors that affect consumers' decision-making. Refer to:
  levels of income
  merchandising
  advertising
  packaging
  labelling
• *The purchasing process, to include:
  *classification of retail outlets
  *retail psychology
  *shopping patterns
  *consumer research

Consumer responsibility

• Responsibility of the consumer in informed decision-making, with regard to: consumer information and rights management of the environment, to include: renewable and non-renewable resources, recycling, pollution

Consumer protection

• Rights of the consumer as defined by legislation, to include: Sale of Goods and Supply of Services Act (1980) Consumer Information Act (1978)
• Voluntary bodies concerned with consumer protection
• Statutory bodies concerned with consumer protection
• Procedures to be followed when making a complaint
• Small claims procedure

3.1 THE FAMILY IN SOCIETY

Introducing sociological concepts

• Definition of main sociological concepts, (see the syllabus for details required)

Defining the family

• The universality of the concept of family
• Definitions of the family

Family structures

• *Historical development of the family in Ireland from the beginning of the twentieth century to the present day
• Characteristics of modern family structures, to include: lone parent family nuclear family extended and blended families
• *Social, economic and technological changes affecting modern family structures

Family functions

• Physical, economic, emotional, educational and social functions
• Role of social institutions in family functions

Marriage

• Definition of marriage
• Cultural variations in marital arrangements, commitment, customs, legal obligations, rights and responsibilities
• Facilities and services available to those preparing for marriage
• Choices available when a marriage breaks down, to include:
  marriage counselling
  family mediation
  legal separation
  legal nullity
  divorce

Family as a caring unit

• Roles and responsibilities of family members throughout the life cycle of the family
• Gender issues in relation to family roles
• *Social and economic factors that have affected the changing roles of family members
• *Role conflict
• Child-parent relationships, to include:
  physical and psychological needs of young children and adolescents
  how the family can meet these needs rights of children within the family
  conflict resolution communication

3. SOCIAL STUDIES

3.1 THE FAMILY IN SOCIETY / CONTINUED

• The role of older people within the family, to include: importance of independence for the older person dealing with generation conflict
• *Response of the family to those with special needs
• *Role of statutory and voluntary agencies in helping the family with this role

Family law

• Protection available for families under family law, to include:
  The Family Law (Maintenance of Spouses and Children) Act (1976)
  The Family Home Protection (1976)
  *The Family Law Act, (1976), section 22: barring orders
  *The Judicial Separation Act (1989)
  *The Child Care Act (1991)
• Making a will

Elective check - lists

Choose One Elective Only

NB: Always refer to the syllabus forthe content required in each topic

Some material is designated forHigher level only. This material isprinted in green throughout theguidelines.

4. ELECTIVE 1: HOME DESIGN AND MANAGEMENT

4. HOME DESIGN AND MANAGEMENT

4.1 HOUSING

Housing styles

• *Outline of the historical development of housing styles in Ireland from the nineteenth century
• Identification of current popular housing styles in Ireland
• Factors that influence the choice of housing styles

Housing provision

• Variations in housing requirements, to include the specific physical requirements of: families single people the elderly people with disabilities the homeless
• An evaluation of housing provision in Ireland, to include:
  *distribution of housing--rented or owner-occupied, private or social housing,*
  *urban or rural distribution*
  quality of accommodation
  comparative costs of buying and renting
  *adequacy of housing provision to meet the variations in housing requirements*
  social housing provision local authority provision,
  voluntary and co-operative housing
  provision of local amenities and services for housing developments

4.2 HOUSE BUILDING AND DESIGN

• Factors that influence the choice of location and house style
• Planning procedures and requirements
• Professional services available to assist in the design and building of a house, to include:
  architects
  engineers
  surveyors
  solicitors
  builders
  books of house plans
• Factors that influence the design of a house, to include:
  aesthetic and environmental factors
  family requirements
  energy-efficiency
  ergonomics, costs
  technological developments
• Regulation of house building standards, to include:
  *national house building guarantee scheme
  *provision of certificates and guarantees
  *provision of grant

4 . 3 DESIGNING THE HOUSE INTERIOR

• Elements and principles of design
• Application of the elements and principles of design to the home
• Factors that influence the interior design of the house, to include: aesthetic and comfort factors family size and circumstances special needs ergonomics costs environmental awareness
• Flooring and floor coverings selection, properties, uses
• Wall finishes selection, properties, uses
• Furniture selection, properties, uses
• Soft furnishings selection, properties, use.
• *Materials used in the home: criteria for selection, properties, uses
  *wood
  *metal
  *glass
  *plastics
  *fabric

4.4 THE ENERGY - EFFICIENT HOME

• Energy supplies to the home identification and sources
• Sustainability of the energy sources
• *Emissions produced as a result of burning fuels in the home
• *Effects of emissions on the environment
• Identification of potential energy-inefficiencies in the home
• Strategies to improve energy-efficiency and reduce emissions

4.5 SYSTEMS AND SERVICES TO THE HOME

Electricity

• Household electricity supply
• *Structure of the ring circuit
• Voltage, wattage, amperage, kilowatt-hour
• Tariffs and costings
• Electrical safety
• Fuses, circuit-breakers, earth wire

Water

• Cold water supply
• Storage of cold water in the home

Heating

• Levels and control of thermal comfort
• Thermostats -- underlying principle and uses
• Heating options available for the home
• Factors to consider when choosing a heating system
• One system of domestic central heating -- underlying scientific principles and their application

Insulation

• Underlying principles and methods

Ventilation

• Underlying principles of ventilation
• Application of the principles of ventilation
• Natural methods of ventilation
• Artificial methods of ventilation

Lighting

• *Properties of light
• *Application of the properties of light
• Principles for planning a lighting system
• Outline of contemporary lighting developments
• Energy-efficient lighting -- underlying principles and uses

5. ELECTIVE 2: TEXTILES, FASHION, AND DESIGN

5.1 CONTEMPORARY CLOTHING AND FASHION

• *Social, economic and industrial influences on the design and construction of clothing
• Critical evaluation of current fashion trends (refer to the syllabus for the detail required)
• Factors that influence clothing requirements (refer to the syllabus for the detail required)
• Elements and principles of design

5.2 TEXTILE SCIENCE

• Natural fibres
• Regenerated fibres
• Synthetic fibres

Classification, sources, uses

• Three fabric profiles:
  one fabric manufactured from natural fibres
  one fabric manufactured from manufactured fibres
  *one fabric manufactured from a blend

CONTENT OF EACH PROFILE

fibre production, properties, identification of fibre (using burning test and microscopic evaluation), yarn production, *yarn or filamentmodification,* two or *three* fabric construction techniques, two or three finishes, two methods of colour application, two methods of designapplication, *two fabric performance tests*

5.3 DESIGN EVALUATION AND GARMENT CONSTRUCTION

• Application of the elements and principles of design to garment construction and evaluation
• Evaluation of the design of garments or outfits (refer to the syllabus for the detail required)
• Construction of a garment to meet task requirements
• Selection and *modification* of a commercial pattern to meet specific needs

5.4 THE CLOTHING AND TEXTILE INDUSTRIES

• Overview of the structure of the clothing and textile industry in Ireland
• Role of small business and cottage industries in the clothing and textiles sector
• Career opportunities

6. ELECTIVE 3: SOCIAL STUDIES

6.1 SOCIAL CHANGE AND THE FAMILY

• The impact of social change on family life
• The impact of economic change on family life Refer to the syllabus for the detail required

6.2 EDUCATION

• The purpose of education As a method of socialisation In the physical, emotional, moral and intellectual development of the individual As a preparation for work
• Factors that influence educational achievement
• The provision of education in Ireland:
  Pre-school Primary
  Second level
  Third level
  Adult and second-chance education
  *Special needs education
• *Equality of opportunity in education
  Refer to the syllabus for the detail required
• *Contemporary initiatives in improving the accessibility of education

6.3 WORK

Concepts of work

• Defining work
  Paid employment
  Unpaid work in the home and home-related activities
  Voluntary work
• Attitudes to work and work attainment
• *Changes in patterns of work and work availability Refer to the syllabus for the detail required
• The role of unpaid and voluntary work in the community
• The benefits of unpaid and voluntary work gained by the volunteer and the community
• Brief outline of the Protection of Young Persons (Employment) Act (1996)

Reconciling employment with family responsibilities

• Changing patterns in gender issues within the family
• The impact of dual-earner families on family life
• Family requirements for child care facilities
• Options available to meet child care requirements
• *Evaluation of two types of child care options

6.4 LEISURE

• Definition of leisure
• Function and value of leisure in today's society
• Influences on leisure patterns
• The role of individual and family leisure activities in physical, social and emotional development
• *Evaluation of the leisure facilities available in the community, to include a comparison of cost and value of two facilities in the area*

6.5 UNEMPLOYMENT

• Definition of unemployment
• *The extent of unemployment in Ireland today
• *Causes of unemployment
  Refer to the syllabus for the detail required
• Effect of unemployment on:
  the individual
  the family
  society

6.6 POVERTY

Concepts of poverty

• Define poverty, include:
  absolute poverty
  relative poverty
  the poverty line
• The extent and distribution of poverty in Ireland today
• Identification of groups at risk of poverty

Causes and effects of poverty

• Reasons why poverty continues to be a problem in western society, to include:
  *the cycle of poverty
  *the influence of social policy on poverty
  *the cycle of deprivation in families and geographical areas the poverty trap

6.7 STATUTORY AND COMMUNITY RESPONSES TO CREATING EMPLOYMENT AND ELIMINATING POVERTY

• Statutory responses, to include:
  social welfare assistance and benefits
  *initiatives encouraging foreign investment
• Schemes to reduce expenditure for low-income families Community responses, to include:
  the work of voluntary organisations
  community-based educational the training and employment initiatives
  emergence of co-operatives and cottage industries
  the cycle of deprivation in families and geographical areas the poverty trap