2022 PRODUCTION

Author

Ivan wathne manda

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FOREWORD
I am delighted to write this foreword because I deeply believe in the educative
value of interpretive discussions for all learners, especially in democratic society.
I also believe that Teachers at primary level can enrich and strengthen their
teaching to assist their learners to pass exams and get selected to secondary
school and also this book can help teachers to cover the syllabus in time

I am inspired by Zikomo Masese Banda for the books he wrote which make the
teaching profession more enjoyable.

Ivan Wathne Manda

Nkhata Bay (Odl 1)

VANSTEL PRINTERS @2022

All rights reserved. No part of this publication may be reproduced, stored in
retried system, or transmitted in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without the prior permission
of the copyright owner

ACKNOLEDGEMENTS
The publisher wishes to acknowledge his brother Bogard for the support, his wife
Lennah Kaunda, daughter Nthanda for encouraging him to carry on with the
decision of compiling notes. Many thanks to his fellow teachers who are very
numerous to be mentioned here, he don’t take your contributions for granted.

ABOUT THE AUTHOR

The author of this book is Ivan Manda. He
is a holder of MSCE which obtained in
2006 at Usisya CDSS. He is a primary
Teacher, currently teaching at Taone
Primary School in Nkhata bay District
(Usisya Zone).

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SCIENTIFIC INVESTIGATION VARIABLES:
SCIENCE  Are factors that affect the results of
the investigation
Is the study of living and non-living
things STEPS TO BE INVOLVED WHEN
CONDUCTING INVESTIGATION
SCIENTISTS
Are people who study science  Carrying out the investigation
 Collecting and presenting in
INVESTIGATION meaningful way
 Analyzing the data (data analysis)
Is the way of obtaining information  Interpreting data
SCIENTIFIC INVETIGATION DATA
Is the process in which scientists design Is the information obtained in the
and conduct experiment to obtain
investigation
information
Data is presented in form of table
STAGES OF SCIENTIFIC
INVESTIGATION DATA ANALYSIS
 Planning stage Are the procedures of organizing data
 Conducting stage
 Conclusion stage
STEPS TO BE INVOLVED WHEN WAY IN WHICH DATA IS ANALYSED
PLANNING FOR SCIENTIFIC  is the use of Graphs
INVESTIGATION
STEPS TO BE INVOLVED WHEN
 Identifying the problem CONCLUDING SCIENTIFIC
 Stating the problem inform of INVESTIGATION
question
 Predicting the solution to the  Draw conclusion
problem  Write a report of investigation
 Identifying what to observe or
COMPOSITION /FEATURES OF THE
measure (variables)
REPORT OF SCIENTIFIC
 Identifying and collect resources to INVESTIGATION
be used
 Decide steps to be followed in the  Topic of the investigation
process of collecting data  An introduction
TERMS THAT ARE USED IN  Methodology
PLANNING STAGES  Results
 Discussion of the results
HYPONTHESIS:  Conclusion
 Is the reasonable guess to explain
event or observation
 Is the predicted solution to the
problem

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 PURPOSE OF THE REPORT OF  Renal vein
SCIENTIFIC INVESTTIGATION  Iliac vein
 To communicate findings of the  Venacava
investigation CAPILLARIES
 To acts as record of what was done
 It gives people opportunity to learn Are tiny blood vessels with thin wall
the findings on the investigation which connect arteries to veins
 It gives people opportunity to ask
questions of the investigation
 It gives people opportunity to
comment on the investigation
THE HUMAN CIRCULATORY SYSTEM
Is the system that moves blood throughout
the body
PARTS OF HUMAN CIRCULATORY
SYSTEM
 Heart
 Arteries
 Veins
 Capillaries
THE ARTERIES THE HEART
Are blood vessels which carry blood away Is muscular organs which pumps blood
from the heart around the body
LIST OF ARTERIES PARTS OF THE HEART
 Pulmonary artery  Right Atrium
 Carotid artery  Right ventricle
 Hepatic artery  Left Atrium
 Renal artery  Left Ventricle
 Iliac artery
 Mesenteric artery VALVES FOUND IN THE HEART
 Aorta  Semilunar valve (pocket valve)
THE VEINS  Tricuspid valve
 Bicuspid valve
Are blood vessels which carry blood to
the heart
EXAMPLES OF VEINS
 Pulmonary vein
 Carotid vein
 Hepatic vein

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 heart pumps the blood to body parts
through aorta
BLOOD
Is body fluid in the human circulatory
system
COMPOSITION OF THE BLOOD
 Plasma
 Red blood cells
 White blood cells
FUNCTION OF THE HEART  Platelets
 To pump blood around the body PLASMA
FUNCTION OF THE LUNGS Is the liquid part of the blood
 It is where gas exchange take place RED BLOOD CELLS
FUNCTION OF THE LIVER Are cells that carry oxygen from the lungs
to body parts
 Store excess food
 Regulate how much food should WHITE BLOOD CELLS
transported
Are cells that fight against diseases
FUNCTION OF THE KIDNEYS
PLATELETES
 Excrete excess urea from the body
Are cells which are capable for blood
FUNCTION OF ARTERIES clotting
 Carries oxygenated blood from the PROBLEM HUMAN CIRCULATORY
heart to body parts SYSTEM
 Carries blood from the heart to the  Bleeding
lung
FUNCTION OF VEINS
BLEEDING
 Carries deoxygenated blood from
body parts to the heart Is the process whereby blood oozes from
 Carries blood from the lungs to the the body
heart
CAUSES OF BLEEDING
HOW THE BLOOD CIRCULATE IN THE
BODY  Disease e.g. High Blood Pressure
 Tissue damage (injury)
Blood from all parts of the body get into
the heart through venecava, the hesrt EFFECT OF BLEEDING
pumps blood to lungs through pulmonary
artery, blood from the lungs flows back to  Anaemia (excessive loss of blood)
the heart through pulmonary vein. The  Death

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WAYS OF CONTROLLING BLEEDING INSPIRATION
 Exerting pressure on injured part Is the pushing of the air into the lungs
 Raising the injured part
 This also referred to as inhalation
HOW THE BODY IS CAPABLE FOR
CONTROLLING BLEEDING WHAT HAPPEN DURING
INSPIRATION
 By clotting of the blood
• The diaphragm contracts and
BREATHING become flat
Is the process of pushing air into and out • The ribs move up and outwards
of the lungs
NB: Due to these movements the volume
PARTS OF BREATHING SYSTEM of chest cavity (thorax) increases.
 Nose/Nostrils Reason why air is pushed into the lungs
during inspiration
 Trachea
Air pressure inside chest cavity is lower
 Lungs than atmospheric pressure
 Ribs EXPIRATION
 Bronchus Is the pushing of the air out of the lungs

 Bronchioles  This also referred to as exhalation

 Alveoli WHAT HAPPEN DURING EXPIRATION

 Diaphragm • The diaphragm relax and move

upward
• The ribs move down and inwards
NB: Due to these movement the volume
of chest cavity (thorax) decreases and air
pushed out of the lungs
REASON WHY AIR IS PUSHED 0UT OF
THE LUNGS DURING EXPIRATION
Air pressure inside chest cavity is higher
than atmospheric pressure
NOTE
When air enters nostrils, it passes
through wind pipe (trachea) to the
BREATHING MECHANISMS bronchus, then to the lungs through
bronchioles. Finally it goes to air sacs
 Inspiration (alveoli) where the exchange of gas
 Expiration (carbon dioxide and oxygen) takes place

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MATERIAL USED WHEN PROBLEMS OF HUMAN BREATHING
CONDUCTING AN EXPERIMENTAL SYSTEM
SHOWING HOW BREATHING TAKE
PLACE  Smoking

 Lung model  Air pollution

PARTS OF A LUNG MODEL  Diseases
 Glass  Suffocation
 Balloons
 Smothering
 Bottle
 Rubber sheet SMOKING: Tobacco leads to disease such
 String lung cancer. They also contain substance
called nicotine.
AIR POLLUTION: Being on the place
heavily polluted affect breathing system
Bottle DISEASES: Diseases such as cancer,
tuberculosis, asthma and bronchitis affect
breathing system
SUFFOCATION: This is the situation
whereby air cannot pass in and out of the
lungs either through choking and
strangulation
HOW LUNG MODELS WORK SMOTHERING: This is situation
When the rubber sheet is pulled the whereby air cannot get into mouth or
volume of the bottle is increased and air nose e.g clothing or plastic paper covers
is pushed in the balloons and when the the face
rubber sheet is released the volume of the CARING FOR HUMAN BREATHING
bottle decreases and air is pushed out of SYSTEM
the balloons.
 Avoid smoking tobacco
COMPARISON BETWEEN BREATHING
SYSTEM AND LUNG MODEL  Avoid places where air is polluted
BREATHING LUNG MODEL  Eat a balanced diet
SYSTEM
 Regular medical check ups
Trachea, bronchioles, Glass tubing
bronchus  Live in well ventilated areas
Diaphragm Rubber sheet  Avoid covering faces with air proof
materials
Lungs Balloons
IMPROVING NUTRITIONAL VALUE
Ribs Bottle FOOD
NUTRIENTS

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Are essential chemical substance found in IMPROVING NUTRIONAL VALUE
food
Is enriching the food with other nutrients
NUTRITIONAL VALUE FOOD
WAYS OF IMPROVING NUTRITIONAL
Refers to the major nutrients the food VALUE FOOD
contains
 Combining several food when
GROUPS OF NUTRITIONAL cooking
 Poor nutritional  Adding enrichments to dishes
 Good nutritional  Overcooking fish
 Cooking food in their skin
NEGATIVE EFFECTS OF POOR  Using one pot meal
NUTRITIONAL FOOD
 Malnutrition
FACTORS TO BE CONSIDERED WHEN
 Stunted growth among children PLANNING, PREPARING, COOKING
DISHES
 Poor mental capacity
 Methods of cooking
 Increased risks of chronic illness
 Colour, texture and flavour of food
 High mortality rate among children
 Season of the year
 Low productivity every day
activities  Meal should be nutritional
balanced
 Strain on the economy of the
country SOME INDIVIDUALS WHO NEED
NUTRITIONAL FOOD
 Low standard of living
 Invalids
 Convalescents
POSITIVE EFFECTS OF GOOD
NUTRITIONAL FOOD  Vegetarians
 Healthy population  Elderly people
 Proper growth in children INVALIDS
 High productivity in everyday Are people who are ill
activities
CONVALESCENTS
 Good nutritional status of the
population Are people who recovering from illness
NUTRITIONAL NEEDS FOR THE
 High standard of living INVALIDS AND CONVALESCENTS

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  Proteins Are vegetarians who eat vegetables only
 Protective food LACTO VEGETARIAN
The invalids require less carbohydrates Are vegetarians who eat vegetables and
and fats because they use less energy animal product
Proteins and protective foods are used to REASON WHY PEOPLE BECOME
repair damaged tissues VEGETERIANS
 Religion
 Health
GUIDELINES TO BE CONSIDERED  Animal welfare
WHEN PLANNING MEALS FOR
INVALIDS AND CONVALESCENTS  Taste
 allegy
 Meals should be easy to digest
EXAMPLES OF ANIMAL PRODUCTS
 Liquid diet should be given
 Eggs
 Following Doctor’s instruction on
meals  Milk

 Taking into account particular likes  Cheese

and dislike  Yoghurt
 Not serving leftover food to avoid  Ghee
contamination
 Sour milk (chambiko)
 Paying attention to food hygiene
NUTRITIONAL NEED FOR THE
 Preparing food away from patient VEGETERIANS
 Serving food in a tray and in small  Proteins
portions
 Vitamin A & D
FACTORS THAT DIFFERS THE
CONVALESCENTS AND INVALIDS  Calcium
 Convalescents’ appetite is better  Iron
 Serving convalescents is easier POINTS TO BE CONSIDERED WHEN
PLANNING MEALS FOR
VEGETERIANS VEGETARIANS
Are people who do not eat meat and other  Providing sufficient proteins from
animal products animal products to lacto-
TYPES OF VEGETARIANS vegetarians

 Lacto vegetarian  Using plenty vegetable proteins

such as peas, beans and ground
 Strict vegetarian nuts to restrict-vegetarians
STRICT VEGETARIAN

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  Provide foods rich in fats and oils IMPROVING A TRADITIONAL
from plant source KITCHEN
 Combining food when serving to KITCHEN
bring variety to vegetarian diet Is the place where foods are prepared,
 Serving large portion to maximize cooked and stored
supply of proteins FEATURES OF MODERN KITCHEN
ELDERLY PEOPLE  Preparation centre
Are people who are above 65 years
 Cooking centre
NUTRITIONAL NEEDS FOR THE
ELDERLY PEOPLE  Cooking centre

 Calcium  Storage centre

 Vitamins  Washing centre

 Iron PREPARATION CENTRE

Is place where food preparation activities
 Water/fluids are done
GUIDELINES FOR PLANNING MEALS COOKING CENTRE
FOR ELDERLY PEOPLE
Is place where all food dishes are cooked
 An adequate supply of calcium and
vitamins
 Calcium is healthy bones and STORAGE CENTRE
vitamins prevent infections
Is place where foodstuffs and kitchen
 Supply of iron equipment are stored

 Iron prevent from anaemia WASHING CENTRE

 Food should be easy to eat Is a place where all washing of utensils

and equipment are done
 because their teeth may not be TYPES OF KITCHEN
strong
 Modern kitchen
 Ensure good supply of dietary fibre
 Traditional kitchen
 this helps in digestion MODERN KITCHEN
 Meals should contains more fruits, Are kitchen which built as part of main
vegetables and less fats house
 Provide plenty of fluids e.g water FEATURES OF PREPARATION CENTRE
and beverages IN MODERN KITCHEN
 Meals should be served attractively  It is made up of surface or tables

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FEATURES OF COOKING CENTRE
 It has electric or gas cooker
FEATURES OF STORAGE CENTRE
 It is made up of shelves, cupboards
and refrigerators
FEATURES OF WASHING CENTRE
 It is made up of a sink with taps
and draining boards
AN ENCLOSED KITCHEN
Are kitchen inform of a hut located
outside the main kitchen

TRADITIONAL KITCHEN
These are kitchen which a located outside
the main house
TYPES OF TRADITIONAL KITCHEN
 Open air kitchen
MATERIALS USED WHEN
 Enclosed kitchen CONSTRUCTING AN ENCLOSED
KITCHEN
OPEN AIR KITCHEN
 Poles
This type is usually in the open outside
the main house  Grass
NOTE: It is common in dry season  Bricks
mainly for boiling water for domestic
purpose and food  Reeds
 Mud
FEATURES OF TRADITIONAL
KITCHEN
 STORAGE CENTRE: This is inside
the main house. Foodstuffs and
equipment are kept in basket, pots
or hung on the walls.

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  PREPARATION CENTRE: this is at  Time and energy wastage
any appropriate place and not fixed.
WAYS OF IMPROVING TRADITIONAL
 COOKING CENTRE: Usually made KITCHEN
of three-stone fire place or charcoal
cooker.  Making a kitchen with window and
kitchen
 WASHING CENTRE: This is
usually found outside the kitchen  Constructing a mud cupboard
structure. It is made up of dry rank
(thandala) with soak pit  Fixing surfaces and shelves to
already exist kitchen
underneath
COMPARISON BETWEEN  Making dry rank with soak
TRADITIONAL AND MODERN underneath
KITCHEN  Making mud stove with more than
MODERN TRADITIONAL one cooking place
KITCHEN KITCHEN MATERIALS AND EQUIPMENT USED
Expensive Cheap construct WHEN CONSTRUCTING MUD CUP
construct BOARD

Adequate lighting Poor lighting  Poles

Working surface No working surface  Water

Enough space Limited space  Nails
Adequate Poor ventilation  Panga knife
ventilation
 Buckets
Expensive to Easy to maintain
maintain  Strings
 A piece of ropes
STRENGTH OF TRADITIONAL  A hoe
KITCHEN
STEPS TO BE FOLLOWED WHEN
 Easy to maintain CONSTRUCTING A MUD CUPBOARD
 Easy to construct 1. Make a structure out of poles and
bamboos
LIMITATIONS OF TRADITIONAL
KITCHEN 2. Seal the structure with mud

 A lot of smoke produced MATERIALS AND EQUIPMENT USED

WHEN CONSTRUCTING A SHELF
 Smoky flavour of the food cooked
 Bamboo strips
 Wastage of fuel energy
 Reeds
 Difficult to store food in the kitchen

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  Grass STEPS TO BE FOLLOWED WHEN
CONSTRUCTING DRY RANK WITH
 Millets stem SOAK PIT
 Maize stem i. Dig a soak pit and fill with stones
 Sticks ii. Make holes on the ground (30cm
deep)
 Poles
iii. Put poles into holes
 Pieces of strings
iv. Cover the poles with soil
STEPS TO BE FOLLOWED
CONSTRUCTING A SHELF v. Lay poles horizontally on the top of
vertical poles
i. Join the poles with sticks using
pieces of strings vi. Put bamboos strips or sticks on top
of horizontal poles
ii. Lay bamboo strips/millet or maize
stem along the horizontal line IMPROVING THE QUALITY OF
PRODUCTS
iii. Tie the sticks firmly
LOCAL PRODUCTS
iv. Chop off protruding materials
Are items that are made locally
v. Lay bamboo strips/millet or maize
stem on three vertical side of shelf EXAMPLES OF LOCAL PRODUCTS

vi. Tie them firmly using sticks and  Wood carvings

pieces of string
 Mats
vii. Chop off any protruding material
 Clay pots
MATERIALS AND EQUIPMENT USED
WHEN CONSTRUCTING DRYING  Hoe handles
RANK WITH SOAK PIT WAYS OF IMPROVING THE QUALITY
 Poles OF PRODUCTS

 Bamboo strips  Improving taste

 Pieces of strings  Improving smell

 A hoe  Improving appearance

 Chilayi (digging tool)  Improving colour

 Panga knife  Improving volume

 Nails  Improving shape

 hammer  Packaging
 Decorating

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  Labeling  Some materials for improving
products are not found locally and
are expensive
FOOD PROCESSING
Are methods that are used to change raw
ingredients into food products for human
and animal consumption
REASONS FOR FOOD PROCESSING
 Improving flavour, texture and
appearance of the food
 Preserving the food
 Improving the quality of food
 Preventing wastage
 Improving livelihood of people
IMPORTANCE OF IMPROVING WAYS OF FOOD PROCESSING
QUALITY OF PRODUCTS
 Primary food processing
 Products build confidence in
consumers  Secondary food processing

 Products are sold at better price PRIMARY FOOD PROCESSING

 Higher sales of products Is changing raw ingredients for sale,

consumption or making them read for
 Quality assurance cooking
NEGATIVE EFFECTS OF IMPROVING EXAMPLES OF PRIMARY FOOD
QUALITY OF PRODUCTS PROCESSING
 The products become expensive
 Grinding maize into flour
 Slow to sell products
 Sorting and washing vegetables
 Some materials for improving
products are not found locally and  Extracting oil from seeds and nuts
are expensive
 Soaking cassava
NEGATIVE EFFECTS OF IMPROVING
QUALITY OF PRODUCTS  Fermenting cereals such as millet,
sorghum , maize for making
 The products become expensive
chimera
 Slow to sell products
 Soaking mphale to make flour

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  Pounding cereals such as rice and DISADVANTAGES OF FOOD
maize PROCESSING

SECONDARY FOOD PROCESSING  Loss of nutrients during food

processing
Is turning processed food into new
products  Some methods of food processing
are not hygienic
EXAMPLES OF SECONDARY FOOD
PROCESSING  Some methods of food processing
lead to wastage
 Making margarine from oil  Food processing can lead to
 Making breads from flour increase in cost of food
REPRODUCTION IN HUMAN BEINGS
 Making jam from fruits
CONCEPTION/FERTILIZATION
 Making juices from fruits
Is union of male garments (sperm) and
 Making thobwa from chimera female garments (egg)
TERMS IN REPRODUCTION
 Making thobwa from starch, nsima
ZYGOTE: Is a single cell formed when a
 Making chambiko/cheese from sperm and an egg unite
milk
SEMEN: Are liquid which contains sperm
 Making peanut butter EMBRYO: Is a stage where a zygote
INGRIDIENTS AND THEIR grows and start forming tissues
PRODUCTS\ AMNION: Is a membrane that encloses
the embryo in fluid filled cavity.
INGRIDIENTS PRODUCTS
Chimera Thobwa IMPLANTATION: Is the process in which
Ground nuts Peanut butter the embryo is attached to the uterus.
Wheat flour Breads, scones,
biscuits UMBILICAL CORD: Are tubes that attach
Mangoes Jam, juice the embryo to the placenta
Tomatoes Jam, Juices. Puree FOETUS: Are embryo which all organs
mpale Maize flour are formed (eight weeks)
OVULATION: Is the process where
ADVANTAGES OF FOOD PROCESSING matured egg is released from ovary

 Improving taste, flavour and NOTE: Once fertilization takes place in

appearance of the food fallopian tube the zygote passes from
fallopian tube to uterus. It takes five days
 Preserving the food for embryo to reach the uterus where
implantation takes place. It is enclosed by
 Improving quality of the food amnion.

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 IMPORTANCE OF AMNION FLUID
 Protect the embryo
 Support the embryo
 Allow free movement of an embryo
during growth
 Lubricates and reduce friction in
the vagina during birth

IMPORTANCE OF PLACENTA DEVELOPMENT OF THE EMBRYO

The embryo is developed when the zygote
 It allows food substance and oxygen passes from fallopian tube to uterus
to diffuse from mother to embryo
PREGNANCY
 It allows waste matter (urea &
carbon dioxide) to diffuse from Is the condition of carrying a foetus in the
embryo to mother womb
 Allows anti bodies to diffuse from MAJOR SIGNS and SYMPTOMS OF
mother to embryo PREGNANCY
 Menstruation stops to occur
 Morning sickness
 Increase in body weight
 Enlargement of breasts
OTHER SIGNS AND SYMPTOMS OF
PREGNANCY
 Swelling legs
 Change in appetite
 Changing moods
 Teeth problems
PROCESS OF CONCEPTION IN HUMAN
BEING  Craving for unusual food and other
substances
When the sperm and an egg unite in
fallopian tube conception takes place  Anaemia
 Maternal morbidity
 Feeling dizziness

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STAGES OF GROWTH OF ABABY EXAMPLES OF HEALTH NEEDS
FROM CONCEPTION TO BIRTH
 Regular medical check ups
 5 Week embryo  Bathing regularly
 Wearing clean clothes
 10 week foetus
 Avoid smoking
 5 month foetus  Taking drugs with prescription by
medical Doctor
 A foetus (baby) few weeks before
birth EXAMPLES OF PSYCHOLOGICAL
NEEDS
 Love
 Care
 Under standing
EXAMPLES OF PHYSICALOCAL NEEDS
 Proper attire e.g. loose clothes and
flat shoes
 Regular moderate exercises
 Rests
CARE FOR BABY
 Following good feeding habits
 Exclusive breast feeding for
six moth
 Avoid bottle feeding
 Provision of complementary feeds
at appropriate age
Fig showing growth and development of in uterus  Immunization against disease
 Provision of vitamin A
NEEDS OF A PREGNANT WOMAN AND  Diagnosis and treatment of
UNBORN BABY infections
 Regular bath and wearing clean
 Dietary needs clothes
 Health needs  Adequate sleep
COMMON DISEASES OF CHILDREN
 Psychological need
 Whooping cough
 Physicalogical needs
 Tetanus
EXAMPLES OF DIETARY NEEDS  T.B
 Malaria
 A balanced nutritious food  Diphtheria
 Plenty of clean and safe water and  Polio
other fluids (not alcohol)
 Measles
 Diarrhoea diseases

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EFFECTS OF COMMON DISEASES OF FAMILY PLANNING
CHILDREN
Is the form of birth control space out of
 Paralysis and deformity of limbs births and limit the size of family
(polio)
REASONS FOR FAMILY PLANNING
 Deafness (measles)
 Dehydration (diarrhoea disease)  Improves the well-being of families
 Pneumonia  Helps parents to take care of
 Aneamia children
 Death  Protects un wanted pregnancies
 Helps to save lives of children
PREVENTION OF COMMON DISEASES
FOR CHILDREN  Helps nation to develop
 Reduces number of maternal
 Immunization deaths
 Following general rules of hygiene FAMILY PLANNING METHODS
 Sleeping under treated mosquito
net  Natural methods
COMMON WAYS OF  Condom use
DISEASE PREVENTING  Contraceptive pills
Polio,  Vasectomy
Whooping immunization  Spermicides
cough, TB  Diaphragm
Diptheria,  Intra uterine device (IUD)
Measles,  Tubal Ligation (TL)
tetanus
Diarrhoea Following general rules NATURAL METHODS
Disease of hygiene
Malaria Sleeping under treated This depends on knowing when ovulation
mosquito nets occurs
THE IMPROTANCE OF UNDER-- FIVE CONDOM USE
CLINICS
Male condoms are worn or female
 Routine checkups on the health of condoms are inserted in the vaginal
children
 Routine monitoring of weight of HOW CONDOM WORKS
children  They prevent sperm reaching the
 Giving advice on feeding of children eggs
and mother
 Giving vaccination for both child USE OF CONTRACEPTIVE PILLS
and mother
 Advising on nutrition for both Pills are taken each day between
mother and child menstrual periods
 Administering BCG and DPT HOW PILLS HELPS FAMILY
 Treatment of common infections PLANNING

 They suppress ovulation

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VASECTOMY HOW INTRA—UTERINE DEVICE
CONTROL BIRTHS
Is when male sperm duct is cut and tied
 Prevent implantation of the embryo
TUBAL LIGATION (TL)
Is sterilizing a woman by cutting oviduct

SPERMCIDES
Are chemicals for killing sperms
THE DIAPHRAGM
HOW TUBAL LIGATION CONTROL
This is rubber sheet placed in the vagina BIRTHS
before sexual intercourse
 This prevents sperm to reach the
 This covers cervix egg
NORPLANT
Is a set of six plastic cap suites that are
placed under the skin of upper arm
NEGATIVE EFFECTS OF FAMILY
PLANNING METHODS
 Change of menstrual bleeding
HOW DIAPHRAGM WORKS  Headache
 Dizziness
 Prevent sperm from entering the  Enlargement of ovaries
uterus  Skin rashes
INTRA—UTERINE DEVICE (IUD)  Dreamt discharge

Is a plastic strip bent a loop or coil that

inserted in the uterus MIXTURE
Is when two or more types of substances
are put together
WAYS OF FORMING MIXTURES
 A solid with another solid e.g.
maize and beans
 A solid with liquid e.g. flour and
water
 Liquid with another liquid e.g.
petrol and water
 Liquid and gas e.g. fizzy drinks

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  A gas with another gas e.g. air Is method of separating mixture where
large components are picked from the
SOLUTION mixture e.g. beans and sand
 Is uniform mixture WINNOWING
 Is a mixture when substance
disappears in water During winnowing light particles are
carried away by wind and heavier remain
EXAMPLES OF SOLUTION behind
 Salt solution SEIVING
 Sugar solution Smaller particles pass through the sieve
MIXTURE RELATED TERMS AND and bigger ones remains
THEIR MEANINGS DECANTING
 SUSPENSIONS: Are components One substance is poured off leaving one
which can easily seen in solvents behind
 DISSOLVING: Is the process in
which particles spread throughout FILTRATION
the water producing clear solution
Liquid or gas passes through the filter
 SOLUTES: Are substances that while solid one remains behind
dissolves in another substances
 SOLVENTS: Are substances in EVAPORATION
which something dissolves
 SOLUBLE: Are substances that Liquid evaporates as heated gentle
dissolve in water leaving solid behind
 INSOLUBLE: are substances that DISTILLATION
do not dissolve in water
 DISTRATES: Are liquid collected in The liquid that boils evaporates and gas
the container when separating passed through the tube via condenser
mixture using distillation method where it cooled and change to liquid
 FILTRATES: Are substances that again (distillates) which is collected in the
pass through the filter container
 RESIDUES: Are substances that MAGNETISM
does not pass through the filter
The magnet attract magnetic materials
WAYS OF SEPARATING MIXTURES leaving Nonmagnetic ones
 Hand picking MIXTURES AND THEIR METHODS OF
 Winnowing SEPARATING
 Sieving
 Decanting MIXTURES METHODS OF
SEPARATING
 Filtration Beans and sand Hand picking
 Evaporation Lighter and heavier Winnowing
 Distillation particles
 Magnetism Smaller and bigger Sieving
particles
HAND PICKING
Water and paraffin Decanting

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Liquid and solid Filtration  Baking
Gas and solid  Roasting
Salt solution Evaporation
Iron and sand Magnetism
Liquid and Distillation
BAKING METHODS OF COOKING
different
components Is method of cooking food using dry heat
in an oven or in a pot
METHODS OF COOKING FOOD SUITABLE FOR BAKING
METHODS
COOKING
Are the skills or practice of preparing  Scones
food by combining, mixing and heating  Cakes
ingridients  Chigumu/chikondamoyo
 Chimimina
METHODS OF COOKING  Biscuits
 Boiling methods  Pudding
 Steaming methods  Fish
 Stewing methods  Roots vegetables
 Baking methods
 Frying methods
 Roasting methods
CATEGORIES OF METHODS OF
COOKING
 Dry heat methods
 Moist heat methods
MOIST HEAT METHODS OF COOKING
Are methods of cooking where more
water is used
EXAMPLES OF MOIST HEAT
METHODS
 Boiling
 Steaming
 Stewing GUIDELINES FOR BAKING USING
CHARCOAL
DRY HEAT METHOD OF COOKING
i. Prepare fire
Are methods of cooking where no water is ii. Wait until wood, charcoal glowing
used iii. Prepare the mixture of food
EXAMPLES OF DRY METHODS OF iv. Place the food in pots or tins
COOKING v. Stand the pot on three stones fire
place or charcoal stove
 Frying

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 vi. Place the lid with glowing charcoal Are methods of coking food with little oil
on top of the pot or fats on glowing charcoal
vii. Taste to see the food if cooked
viii. Remove the pot from fire if the food FOOD SUITABLE FOR ROASTING
cooked METHOD
ix. Remove the food from the pot
 Meat
GUIDELINES FOR BAKING USING  Fish
ELECTRIC OR GAS COOKER  Green maize
 Potatoes
i. Pre heat the oven (5—10 degrees
above required temperature)  Cassava
ii. Turn the oven to the correct
temperature
iii. Place the mixture in the oven and
close the door
iv. Open the oven after the set baking
time
v. Remove the food from the oven
GUIDELINES FOR ROASTING
METHODS
HOW TO REMOVE FOOD FROM
BAKING TRAYS i. Turn the oven on higher
temperature
i. Gentle run the palette knife around ii. Turn the food time to time
the edges between food and pans iii. Only tender food can be
ii. Shake the pan gently up and down successfully roasted
until the food is loosen iv. The length of cooking vary the size
iii. Turn the pan over and type of the food
iv. Cool the food upside down on the v. Baste the food with the hot fats (15
rack minutes)
ADVANTAGES OF BAKING METHODS  To keep outside moist and
improve flavor
 Food does not break up if cooked
well ADVANTAGES OF ROASTING FOOD
 No soluble nutrients are lost  Foods look attractive
 The food looks attractive  Cheap method of cooking
 Flavor is improved  Only few soluble nutrients are lost
DISADVANTAGES OF BAKING  Flavor of the food improved
METHOD OF COOKING
DISADVANTAGES OF ROASTING
 Uses a lot of fuel METHODS OF COOKING
 Most baking ingredients are  Incorrect roasting harden inside
expensive proteins
 Needs careful attention  Food lose much of its moisture
 Not suitable for cooking food for  Not suitable for cooking food with
the sick plenty water
ROASTING METHODS  Does not make food tender

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  Food shrinks during roasting ACTIVITIES THAT LEAD TO
 Demand more attention DESTRUCTION OF THE
 Over roasting burns or spoil the ENVIRONMENT
food  Deforestation
SIMILARITIES BETWEEN BAKING  Setting bush fire
AND ROASTING METHODS  Overgrazing
 Poor land husbandry practices
 Both are dry methods of cooking  Poor waste disposal
 Cooking are done inside the oven or  Excessive use of inorganic fertilizer,
over fire pesticides and herbicides
 Food looks attractive in both  Emission of harmful gases
methods
 Poaching
 Flavor is improved in both methods
 Charcoal production
 Use of in efficient energy stoves
 Discharge of untreated sewage into
water bodies
DIFFERENCE BETWEEN BAKING AND
ROASTING METHODS
EFFECTS OF DESTRUCTION OF THE
BAKING ROASTING ENVIRONMENT
METHODS METHODS
Oil is used for Oil is used to aid  Desertification
greasing tins stewing  Global warming
Ingredients are Ingredients are  Erratic rains (drought & floods)
expensive cheap  Adverse change of weather and
seasons
TECHNOLOGIES FOR CONSERVING  Outbreak of diseases e.g. cholera
ENVIRONMENT and cancer
 Famine
ENVIRONMENT  Soil erosion
Is total surrounding of living and non-  Scarcity of water
living things  Decrease of animal population
 Siltation
 It includes land, soil, water, air,  Loss of tourism industry
vegetation, animals and buildings
WAYS OF CONSERVING THE
IMPORTANCE OF THE ENVIRONMENT
ENVIRONMENT
 Avoid bush fire
 Source of food  Afforestation and re afforestation
 Source of shelter  Avoid overgrazing
 Source of warmth  Use of good land practice
 Source of water  Avoid poaching
 Source of minerals  Use environment friendly
technologies

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ENVIRONMENT FRIENDLY Is the device that uses solar energy for
TECHNOLOGIES heating
Are technologies that used to for A-FRAME
conserving the environment
Is a device used to construct contour,
Are technologies that have minimal terraces and for leveling in the ground
negative impact on the environmeny
 This helps to control surface run
TECHNOLOGIES FOR CONSERVING off
ENVIRONMENT
PAPER RECYCLING
 Solar driers
 Solar cookers Is the process of recycling waste papers
 Bio gas BRIQUETTES
 Compositing
 Solar panels Are compacted pieces of papers or dry
 Solar heater leaves or grass used as fuel
 A-frame DAMS
 Paper recycling
 Briquettes Are barriers for restraining water
 Dam MATERIALS FOR MAKING SOLAR
HEATER
SOLAR DRIERS
Is equipment that uses solar energy for  Cardboard box
drying fresh fish and vegetable  Cardboard sheets
 Roll of aluminium foil
SOLAR COOKER  Glue
Is equipment that uses solar energy for  Knife
cooking  A sheet of glass or transparent
plastic paper
BIO GAS
ELECTRICITY
Are gas mostly produced from fermenting
animal excreta Is the flow of electrons
FUEL STOVE SOURCES OF ELECTRICITY
Is a stove that uses fuel  Generator
 Wind power
COMPOSITING  Geo thermal
Is making manure from organic matters  Hydro power
 Thermo couple
SOLAR PANEL (PHOTOVOLTAICS)  Solar energy
Is the device that converts sunlight into CATEGORIES (GROUPS) OF SOURCES
electric energy OF ELECTRICITY
SOLAR HEATER  Primary source
 Secondary source

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PRIMARY SOURCE NOTE: Symbol for a cell long line
represent positive and short line
Are sources that produce electricity represent negative terminal
directly by connecting a source to load
SECONDARY SOURCE
Are sources that produce electricity
through an intermediary such as
generator
TYPES OF ELECTRIC CIRCUTS
USES OF ELECTRICITY
 Series circuits
 Heating  Parallel circuits
 Ironing /pressing clothes
 Cooking SERIES CIRCUITS
 Mixing things Are electric circuits that has one
 Air conditioning con
 Television viewing duct
 Cleaning ing
 Drying pat
 Communication h
 Propelling machines
 Washing
 Fanning fresh air
 Entertainment
NOTE: When identical bulbs are
ELECTRIC CIRCUITS connected in series their brightness
reduced because they share total voltage
Are complete circular passages of of the source
electricity
PARALLEL CIRCUITS
COMPONETS OF ELECTRIC CIRCUITS
Are electric circuits which has more than
 Cells one conducting path
 Switch
 Bulbs
 Connecting wire
 Fuse

COMPONENTS OF ELECTRICITY AND

THEIR SYMBOLS ADVANTAGES OF PARALLEL
CIRCUITS
 Components are controlled
separately
 Each component uses total voltage
from the source

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HOW BULBS GIVE LIGHT RELATIONSHIP BETWEEN
FAMILSIZE, INCOME AND FOOD
 When the electric current produce SUPPLY
heat in tungsten wire
 Family size determine amount of
WAYS OF GENERATING ELECTICITY money to buy amount of food
USING LOCAL AVAILABLE needed
RESOURCES
ADVANTAGES OF SMALL FAMILY
 Wind mills
 Lemon fruits  Have enough income
 Coil of wire and magnet  Access a variety of food
 Diversity in the diet
 Use methods of cooking which
enrich food with nutrients
DISAVANTAGES OF SMALL FAMILY
 Shortage of labour to produce their
food

FAMILY SIZE ADVANTAGE OF LARGE FAMILY

Are number of people in family  Enough labour to produce

EXAMPLES OF FAMILY SIZES DISADVANTAGES OF LARGE FAMILY

 Big family  Have no enough income

 Small family  Cheap meals are planned/eaten
 Use methods of cooking which lead
INCOME to loss of nutrients
Is the amount of money one gets  Poor nutritional status of the family
regularly in any form of livelihood LAUNDERING CLOTHES AND BED
WAYS OF GENERATING INCOME LINEN

 Payment for work FABRIC

 Sales of farm produce Are materials made by weaving fibres
 Trading
 Donations  These are used to make bed linen and
clothes
FOOD SUPPLY
FIBRES
Is the amount of the food available for
consumption Are tiny threads from cotton, silk and
other fibres
SOURCES OF FOOD FOR THE FAMILY
TYPES OF FIBRES
 Producing food
 Buying food  Natural fibres
 Donations  Synthetic fibres

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NATURAL FIBRES  Iron stand
These are fibres made from plants,  Ironing blankets
animals and minerals  Ironing sheets

SOURCES OF NATURAL FIBRES AND FACTORS TO BE CONSIDERED WHEN

THEIR EXAMPLES LAUNDERING CLOTHES

SOURCE EXAMPLES OF FIBRES  Types of fabric

Plant fibres Cotton and linen  Colour
Animal Wool, silk and leather  Degree of dirty
fibres  Use of fabric
Mineral Fibre glass, aluminium and
fibres asbestos MAIN PROCESS IN LAUNDRY
i. Sorting
SYNTETIC FIBRES ii. Mending
iii. Soaking
These are fibres that are made from iv. Washing
chemicals v. Drying
vi. Pressing
EXAMPLES OF SYNTHETIC FIBRES vii. Airing
viii. Storing
 Polyester
 Nylon STEPS TO BE FOLLOWED WHEN
 Rayon LAUNDERING COTTON CLOTHES
 Acetate (NATURAL FIBRE) AND BED LINEN
LAUNDERING i. Sort out articles
ii. Mend torn parts and split seams
Is the process of cleaning clothes and bed  This prevent clothes from
linen becoming bigger during
REQUIREMENTS WHEN
washing
iii. Soak in cold water
LAUNDERING CLOTHES AND BED
LINEN  To loosen dirty
iv. Wash in warm soapy water (use
 Water friction method)
 Soap v. Rinse in warm and cold water
 Bleaches  To remove soap and soften
 Starch or stain remover clothes
vi. Add starch
 Pails
 To give required stiffness of
 Basin the garment
 Bathtubs vii. Dry clothes on the line
 Sink  Colour articles should hanged
 Pegs on the shade to avoid
 Lines bleaching the clothes
 Pressing iron viii. Press the articles
 Mats ix. Fold articles accordingly and store
 Hangers
 Ironing tables

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 PROCEDURE TO BE FOLLOWED  Skin infections
WHEN PRESSING CLOTHES
WAYS OF PREVENTING HIV/AIDS
i. Damp articles
ii. Press thick parts on wrong side  Abstinence from sex
iii. Smoothen on right side  Being faithful to an infected partner
iv. Airing to remove moisture  Correctly and consistently use of
 This prevent mildew condoms
 Avoid behaviours that not
STEPS TO BE FOLLOWED WHEN compromise ones’ ability to abstain
LAUNDERING CLOTHES MADE FROM
SYNTHETIC  Avoid sharing skin cuts objects
 Infected women should avoid to get
i. Sort articles pregnancy
ii. Mend torn parts
iii. Soak in soapy water
iv. Wash in warm water (kneading and
 Avoid harmful cultural practices
squeezing methods)
e.g. chokolo, kulowa kufa. Fisi
v. Rinse in water
vi. Rinse in cold water  Prevention of mother to child
vii. Drip dry or squeeze gentle the transmission
shake WAYS OF CARING PEOPLE LIVING
 To remove greases WITH HIV/AIDS
viii. Dry in a shade
ix. Press with moderate hot Iron  Showing them love
x. Air, fold and store  Give appropriate food
HIV AND AIDS  Prompt medication when they
become sick
HIV stands for Human  Provision of basic needs
Immunodeficiency Virus
FOOD THAAT SHOULD BE AVOIDED
HOW HIV IS TRANSMITTED TO GIVEN TO PEOPLE LIVING WITH
HIV/AIDS
 Unprotected sex with infected
partners  Processed foods
 Infected mother to child  Foods containing preservatives,
 This can happen during birth, artificial flavours and artificial
breast feeding and pregnancy colours
 Transfusion of infected blood  Cane foods
 Sharing of skin cutting objects e.g.  Junk foods e.g. chips cold drinks,
Razor blades and needles chocolates and sweets
 Alcoholic drinks
AIDS stands for Acquired Immune  Smoking
Deficiency Syndromes
FOOD THAT SHOULD GIVEN TO
COMMON INFECTIONS ASSOCIATED PEOPLE LIVING WITHHIV/AIDS
WITH HIV AND AIDS
 Meat
 T.B.
 Dairy products e.g. milk, cheese,
 Mengitis yoghurt
 Cancer

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 Fish
 Source of proteins
 Sea food e.g. snails, crabs and
lobsters
 Cereals
 Helps to build the body
 Vegetables e.g. garlic and onions
 Helps to strengthen immune
system
 Food contains fats and oils
 This help to gain weight

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 VANSTEL PRINTERS

SITUATED AT TAONE PRIMARY SCHOOL,

NKHATA BAY

0881575504/099227520
0
[email protected]
[email protected]

……………………………………………………………………………………………………………………………

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