Home Economics jamb syllabus 2023

The aim of the Unified Tertiary Matriculation Examination (UTME) syllabus in Home Economics
is to prepare the candidates for the Board’s examination. It is designed to test the candidate’s
achievement of the course objectives, which are to:
1. Acquire knowledge of the concepts and principles of Home Economics education;
2. Apply the principles of foods and nutrition to meal planning and the adoption of safe
sanitary habits;
3. Be able to select appropriate clothing for all occasions and body types;
4. Apply the knowledge of housing selection, planning the interior space arrangement of
furniture and furnishing the home.

SECTION A. HOME ECONOMICS
1. Home Economics
a. Meaning, scope and importance of
Home Economics
b. Objectives and ideals of Home
Economics
2. Areas/Careers in Home Economics
a. Home Economics
– Interior decoration
– Credit management
– Florist
– Teaching
b. Foods and Nutrition
– Catering
– Dietetics
– Nutritionist
– Public Health Education
c. Clothing and Textile
– Fashion Designing
– Teaching
d. Family and Child Development
– Early and childhood educator
e. Counseling
f. Media
g. Research
Candidates should be able to
i examine the importance of Home
Economics;

ii. identify the objectives of Home
Economics.
Candidates should be able to:
i determine the scope of Home Economics;
ii. recommend possible vocations in the different
areas of Home Economics;
iii. relate skills required to each
vocation;
iv. assess the benefits of each vocation
to the individual and society;
v. identify current vocations in Home
Economics;
vi. identify sources of career information.

3. Interrelationship of Home Economics
with other subjects:
Biology, Geography, Chemistry,
Agricultural Science and Fine Arts.
SECTION B: HOME MANAGEMENT
1. 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 and needs.
2. Resources
a. Human Resources
– Time management; definition/
types
– Types of worktime
– Factors influencing the use of time
– Advantages of time management
– Energy, definition and reasons for
energy management
-Work simplification – its purpose
– guidelines for work simplification
and time-saving gadgets;

b. Material Resource: definition/types
– 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
– Advantages and disadvantages of
Family type
– Role of a family life cycle
b. Family relationships
– Husband/wife relationship,
parent/child relationship,
brother/sister or sibling
relationships

– Factors that influence family
relationship
Candidates should be able to:
i. compare the different areas of study
from which Home Economics
derive its knowledge;
ii. determine the contributions of
these subject to Home Economics.
Candidates should be able to:
i. Highlight the meaning of home
management;
ii. identify steps involved in the
management process;
iii. determine issues for decision-
making in the home;
iv. examine the role of motivators in
home management.
Candidates should be able t
i. identify the resources available to the
individual and family;
ii. determine the steps involved in
household budgeting;
iii. examine ways of family saving;
iv. apply the principle of time.
management to work simplification
in the home;
v. examine the sources of income
available to an individual;

vi. give reasons for saving family
income;
v. examine the sources of income
available to an individual;
vi. give reasons for saving family
income;
vii. suggest alternative resources for
home management;
viii. analyse the principles of money
management.
Candidates should be able to:
i. compare types of family;
ii. differentiate between the types of
relationships that exist in the family;
iii. determine the factors that influence
family relationships;
iv. assess the influence of family size on
family relationships;
v. identify characteristics and
problems of adolescents.

c. Basic personality profiles
– Meaning of Personality
– Extroversion, introversion and
Anxiety/stability
– Adolescents and their problems
e. Family crises
4. Marriage/Sex Education
– Meaning of marriage
– Boy/Girl relationship
– Courtship
– Factors to consider when choosing a
partner
– Prepare for marriage
– Meaning and purpose of engagement
– types of marriage; Islamic, Christian,
Court and Traditional
– Planning a family.

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
immunization.
d. child development
– stages, social and emotional
– Good habits and character training
e. Play and play materials
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
– colours

– textures
vi. compare the basic personality
profiles (extrovert, introvert);
vii. identify types of family crises;
viii. suggest ways of solving family
crises
Candidates should be able to:
i differentiate between types of
marriages in Nigeria;
ii. compare the advantages and
disadvantages of inter-tribal
marriages,
iii. analyse the role of courtship and
engagement in marriages;
iv. examine the different ways of
planning a family.
Candidates should be able to:
i. describe the process from
conception to birth;
ii. determine the care an infant needs
from birth to 5 years;
iii. determine the factors that affect
pregnancy;

iv. analyse complications that arise during labour;
v. differentiate between the stages of labour;
vi. identify the symptoms of common
ailments in children.
vii. differentiate between the types of
viii. trace the stages of development in
children
ix. recommend suitable play materials
for children ;

Candidates should be able to:
i. differentiate between a house and
a home;
ii. determine the factors that influence
residential choice;
iii. identify items that beautify living
areas;
iv. suggest suitable colours, textures
and other related factors that
should be considered in interior

– lines and
– proportions
c. Furniture and furnishings in the home
– Types
– Factors that affect choices and
position.
d. Utilities in the Home
– Water light etc.
– Cooking fuels e.g gas, coal,
Kerosene and fire wood.
7. Home surface
– Types and care of surface and
coverings
– identification, preparation and use of
cleaning agents such as water, soap,
abrasives and polish
– Wood, tiles, formica, concrete
plastics, linoleums, mats rugs and
terrazzo.
– care, washing, sweeping, dusting ,
shampooing, buffing and polishing.
8. Sanitation in the Home
– Drainage systems – types
– Disposal of household refuse
– Pest menace

– Pest control
– Pollution and health hazards
9. Consumer Education
– Meaning and importance of
consumer education
– definition and types of market.
– distributors or consumer agents
– sources of consumer information
– purchasing practices
– advertising
– consumer rights and responsibilities
decoration;

v. determine factors that influence
choice and arrangement of furniture;
vi. compare different floral
arrangements;
Candidates should be able to:
i. identify utilities in the home;
ii. appraise the advantages and
disadvantages of these utilities in
relation to their alternatives
Candidates should be able to:
i. identify common surfaces in the
homes
ii. suggest cleaning agents and their
uses in the home;
iii. identify materials needed for
preparing local cleaning agents;
iv. compare the care of the following
a. wood
b. plastic
c. concrete
d. rugs
e. mats
f. lineum.
Candidates should be able to:
i. differentiate between the types of
liquid household refuse;
ii. suggest ways of disposing
household refuse;
iii. identify some disease transmitted
by pests;

iv. examine sources of pollution;
v. determine the health hazards of
pollution.
Candidates should be able to:
i. identify the types of media used by
advertisers;
ii. assess its advantages and
disadvantages
iii. determine sources of consumer,
advice and information;
iv. apply the principles of consumer
education to wise shopping;
v. analyse the rights and responsibilities
of the consumer.

SECTION C: FOODS & NUTRITION
1. Foods and Nutrition
a. definition of food and nutrition
– classification of nutrients, their
source and function, deficiency
diseases
– Classification of foods, cereals, fats
and oils, sugars, milk and milk
products, meat, fish pulses, nuts,
fruits and vegetables.
b. The digestive system
c. Nutrition for special groups e.g.
infants, toddlers, adolescents.
2. Meal planning
a. Principles of meal planning
– differentiate between dietary needs
and meals for special
occasions/groups
– preparation and serving of meals.
– snacks and beverages
b. Table setting, table manners and
hostessing

3. Cookers and cooking
a. Types of cookers
b. Reasons for cooking
c. Methods of cooking
– heat transference by conduction
convection and radiation
– care of cookers
– moist and dry methods of cooking
4. Flours and uses
a. Types and uses of flours
b. Raising agent e.g air, yeast
palmwine, steam, etc.
5. Basic mixtures
– Pastries/Batters
– Definition/uses
Candidates should be able to :
i. differentiate between the following
terms: food nutrients, carbohydrates,
mineral elements, fatty acids enzymes,
metabolism and digestion;
ii. analyse the process which break
down large food molecules;
iii. recommend the nutritional need
for special groups;

iv. determine the reasons for the
nutritional needs of the following:
a. expectant/ lactating mothers
b. sedentary /manual workers
c. children between 5 and 8 years
d. adolescents.
Candidates should be able to:
i. identify factors that influence the
choice and preparation of food for
the family;
ii. plan meals for special groups/
occasions:
iii. compare types of table setting;
iv. determine the qualities of a good
hostess.
Candidates should be able to:
i. suggest reasons for cooking food;
ii. identify types of cooker and their
care.

iii. group the methods of cooking into
the following:
a. Moist methods
b. Dry methods
c. Fast methods
d. Slow methods
Candidates should be able to:
i. identify types of flours and their
uses;
ii. select appropriate raising agents for
basic mixtures;
iii. use flour to produce assorted food
items;
Candidates should be able to:
i. differentiate between batters and pastries;
ii. use batters and pastries for different
purposes;

6. Recipes and methods
– Scientific methods in foods and
nutrition
– measure units and accuracy
– various nutrients tests in food e.g
test for protein, fats and
carbohydrates.
7. The Kitchen:
– types of kitchen;
– arrangement
– tools and equipment
– selection, use and care
8. Safety and hygiene
a. Common accidents in the home
– causes of accidents in t he 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 non
communicable disease.
d. Sense organs:
– Exercise and cosmetics care of
sense organs
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. Rechauffe dishes
– meaning, rules and types
Candidates should be able to:
i. develop basic recipes in food
preparation

ii. demonstrate skills in unit
measurements;
iii. detect the nutrient in a given food.
Candidates should be able to:
i. compare large and small kitchen
equipment and tools;
ii. determine factors to consider in
selecting tools and equipment.
Candidates should be able to:
i. identify common accidents in the
home;
ii. suggest ways of making the home
a safe place to live in;
iii. specify items that should be
included in a first aid kit
iv. suggest simple first aid for scalds,
cuts, bleeding, burns etc.

v. detect ways in which food is
contaminated;
vi. compare communicable and non-
communicable diseases and their
preventive measures;
vii determine the effect of exercise and
cosmetics on the skin;
viii. describe the structure of the
sensory organs;
ix. suggest ways of taking care of the
sensory organs.
Candidates should be able to:
i. identify agents of food spoilage;
ii. analyse the principles involved in
the preservation and storage of
foods;
iii. compare the advantages and
disadvantages of food preservation;
iv. identify convenience foods ;
v. compare the advantages and
disadvantages of using convenience
foods

vi. determine guidelines for selecting
convenience foods;
vii. identify additives used in
convenience foods;
viii. compare the advantages and

– advantages and disadvantages of
rechauffe dishes
10. Home Gardening
– definition
– common gardening tools
– advantages of home gardening
SECTION D: CLOTHING & TEXTILE
1. Fibres and Fabrics
a. origin of fibres
– definition of texile terms, eg fibres,
fabrics, yarn, staple, filament,blends
and dye
b. classification and properties of
fibres e.g cotton, rayon and silk
c. fabric finishes: moth-proofing,
embossing, durable pleating, flame-
proofing and stain-repellant
d. Textile labelling
– meaning and types
– recognition of washing, cleaning
and ironing symbols, wool symbols
2. Sewing equipment and garment
construction
a. Sewing machine
– 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,
crotcheting, knitting, appliqué
patch work and soft toys.
f. Simple processes and mend
garments e.g patching, darning and
renovation, batik/tie and dye
g. Garment construction
– figure types, body measurement
– choice of styles for different figures
– factors influencing the choice of
fabric.
h. Wardrobe planning and maintenance
disadvantages of rechauffe dishes
Candidates should be able to:
i. determine the procedure involved
in home gardening;
ii. identify gardening tools;
iii. assess the economic importance of
home gardening;
Candidates should be able to;
i. differentiate between weaves using
diagrams;
ii. determine the characteristics of
fabrics;
iii. identify reasons for giving finishing
to fabrics;
iv. compare types of labels found on clothing.
v. assess the importance of label on
garments.
Candidates should be able to:
i. identify the types and parts of a
sewing machine;
ii. describe various process in
garment constructions;
iii. apply basic process in garment
construction;
iv. determine style features on
garments;
v. determine style features to enhance
the beauty and quality of garments;
vi. apply decorative designs on
fabrics;
vii. differentiate between types of
household clothing using various
designs;

viii. apply the knowledge of sewing to
mend and renovate garments;
ix. compare the process of making
batic/tie and dye;
x. relate body figures to the selection
of styles and fabrics;
xi. determine factors that affect the
choice of clothing;
xii. identify factors to consider in

– basic rules in wardrobe planning
– factors affecting wardrobe
planning, weather, occupation,
personal features.
i. good grooming, dress sense and
accessories.
– definition
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
c. Stain
– meaning, types, removing
– agents,
– process of remova
d. Iron and ironing temperature
wardrobe planning;
xiii. compare the following terms:
a. Good grooming
b. Dress sense
c. Accessories
d. Colour harmony
Candidates should be able to:
i. arrange in correct order the
processes involved in the washing
finishing of clothing;
ii. compare the role of stiffeners and
disinfectants in laundry work;
iii. suggest ways of removing common
stains;
iv. differentiate between the following:
a. Laundry agents
b. Stains
c. Ironing temperatures.