Home Science Form Two Paper 1 (Theory) Third Term September-2017 Question Paper

Home Science Form Two Paper 1 (Theory) Third Term September-2017

Course:Home Science

Exam Year:2017

NAME.......... ADM. no........ CLASS...
DATE........

HOME SCIENCE
FORM TWO
PAPER 1
(THEORY)
THIRD TERM
SEPTEMBER-2017
TIME: 2 HOURS

BISHOP OKOTH GIRLS MBAGA HIGH SCHOOL
kenya Certificate Of Secondary Education
Home Science

Instructions to candidates

Answer all questions in both sections
All questions must be answered in English and clear handwriting
Ascertain that all pages are printed

1. Define each of the following terms

(i) Food fortification (2 mks)

(ii) Medicine

2. Suggest three reasons for food fortification. (3 mks)

3.Name the nutritional disorder associated with oedema, protruding stomach and thin scanty hair (1 mk)

4.Suggest three ways of tenderizing tough cuts of meat at home (3 mks)

5.Why is common salt iodized (1 mk)

6.Identify any four signs of and symptoms of cholera (1 mk)

7.Identify the gland that secrets a substance which makes the skins supple (1 mk)

8.Outline four various categories of laundry equipment (2 mks)

9.Briefly explain why vegetarians are at a risk of vitamin B12 deficiency (1 mk)

10.Mention four causes of obesity (4 mks)

11.Give three uses of water in the body (3 mks)

12.State any four factors that are likely to affect the choice of building materials (4 mks)

13.a).Give two reasons for hanging on a clothline (2 mks)

b.). Suggest any four desirable qualities of a good clotheslines

14.Identify two contagious diseases that affect our skin as a result of poor sanitation (2 mks)

15.State two uses of boilers in laundry work (2 mks)

16.State two advantage of concealed drainage system (2 mks)

17a).Discuss any five points on the careless disposal of polythene bags (10 mks)

b). Suggest five ways of controlling typhoid in our schools (5 mks)

c). Explain five qualities of a good storage facility for clothes (5 mks)

18a).Explain five rules to be observed when steaming food (10 mks)

b). Explain any five factors that determines the choice of a cooking method (10 mks)

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Home Science Form Two Paper 1 (Theory) Third Term September-2017 Question Paper

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