Basic 8 · Career Technology · Term Revision
Term Revision in Career Technology
In this topic you will recall and summarise the term's work on health and safety, materials for production and measuring and marking out, and practise answering end-of-term questions.
By the end of these notes you should be able to:
- Recall key ideas on hygiene, first aid and waste management
- Recall key ideas on smart materials, food and measuring
- Answer revision questions accurately
What you already know
- All topics covered in Career Technology this term
Copy everything that has a blue line on its left into your notebook. The other parts are for reading.
Lesson 1
- Strand
- Revision
- Sub-strand
- Term Revision
Introduction
The first part of the term was about keeping ourselves, our food and our environment safe. These skills are used every day at home and at work.
1. Key Ideas
| Topic | Key points |
|---|---|
| personal hygiene | bathe twice daily; wash hands 20 seconds; brush teeth twice; care for hair, nails, feet and clothes; adolescent hygiene |
| food hygiene | buy fresh food; store properly; FIFO; clean handlers; prevent cross-contamination; cook thoroughly |
| first aid | aims: preserve life, prevent worsening, promote recovery, relieve pain; first aid box; 112 |
| injuries | cuts, burns (cool 10 minutes), nosebleeds (lean forward), sprains (RICE), choking, recovery position |
| waste | household and industrial; biodegradable and non-biodegradable; hazardous; reduce, reuse, recycle, compost |
2. Practical Review
In the practical review, each learner demonstrates one hygiene skill, such as hand washing, and one first aid skill, such as treating a minor cut. Classmates use a checklist to confirm each step. This shows whether the skills have become habits.
3. Linking the Topics
The topics are linked. Poor hygiene and poor waste disposal cause diseases that may need first aid or medical care. Good food hygiene prevents food poisoning. A clean, safe environment reduces accidents and illness. Together, these skills protect families and communities.
4. Self-Check Questions
Can you list five steps for a proper bath? Can you name three signs of fresh fish? Can you state the aims of first aid and describe what to do for a burn? Can you name three types of hazardous household waste and how to dispose of them? Revise any topic you find difficult.
5. Revision Methods
- Make flash cards for first aid procedures and deficiency diseases.
- Practise hand washing and bandaging with a family member.
- Draw a table of household and industrial wastes and how to dispose of them.
- Explain one topic to a classmate in your own words.
New words
- revision
- Studying again what has been learned.
- habit
- Something done regularly without thinking.
- checklist
- A list of steps to check.
- prevention
- Stopping something from happening.
Summary
- Personal and food hygiene prevent disease.
- First aid skills help in emergencies and minor injuries.
- Proper waste management protects health and the environment.
Class activity: Skills Demonstration
- Demonstrate one hygiene skill and one first aid skill.
- Your partner checks each step on a checklist.
- Swap roles.
You need: Safety goggles, Tape measure, Kente fabric offcut
Exercises
Answer in your exercise book first, then check your answers.
1. For a minor burn, cool it under running water for at least…
- A. 10 minutes
- B. 10 seconds
- C. 1 minute
- D. 1 hour
Show answer
Answer: 10 minutesFirst aid.2. Which is hazardous household waste?
- A. old batteries
- B. banana peels
- C. paper
- D. leaves
Show answer
Answer: old batteriesToxic.3. FIFO means using older stock first.
- A. True
- B. False
Show answer
Answer: TrueFirst in, first out.4. RICE is used to treat a ______.
Show answer
Answer: sprainJoint injury.5. State the four aims of first aid.
Show answer
Answer: Preserve life, prevent worsening, promote recovery, relieve pain.All four.6. Explain how poor waste disposal links to disease.
Show answer
Answer: Rubbish attracts flies and blocks drains, causing mosquito breeding and contamination of food and water.Link.
Lesson 2
- Strand
- Revision
- Sub-strand
- Term Revision
Introduction
The second part of the term covered smart materials, the functions of food and measuring skills. Let us review and practise examination questions.
1. Key Ideas
| Topic | Key points |
|---|---|
| smart materials | thermochromic, photochromic, shape memory alloys, piezoelectric, hydrogels |
| modern materials | carbon fibre, Kevlar, reflective fabric, memory foam, Teflon |
| nutrients | carbohydrates (energy), proteins (growth), fats (energy, warmth), vitamins, minerals, water, fibre |
| malnutrition | kwashiorkor, marasmus, anaemia, goitre, rickets, scurvy, night blindness |
| balanced diet | food groups; meal planning for different needs |
| measuring tools | tape measure, measuring cups, scale, steel rule, try square |
| marking-out tools | tailor's chalk, tracing wheel, pencil, marking gauge, scriber, centre punch |
| techniques | level dry ingredients; read the meniscus; tare the scale; add allowances |
2. Sample Questions
Practice question 1
State the cause and two signs of kwashiorkor.
- Cause: lack of protein in the diet.
- Signs: swollen belly and feet; thin, reddish hair (also skin sores).
Answer: Lack of protein; swollen belly and feet, thin reddish hair.
Practice question 2
Describe how to measure 200 ml of milk accurately.
- Place a measuring jug on a flat surface.
- Pour in the milk up to the 200 ml mark.
- Bend down so your eyes are level with the mark and read the bottom of the meniscus.
Answer: Use a jug on a flat surface and read the meniscus at eye level.
3. Examination Tips
Use technical terms such as "cross-contamination", "meniscus" and "thermochromic". Give Ghanaian examples of foods and products. For practical questions, write the steps in order. Check that you have answered every part of each question.
4. Holiday Practice
During the holidays, help plan and cook balanced family meals, practise measuring ingredients correctly, keep a first aid kit at home, sort household waste and look out for products that use smart materials. Practising these skills at home makes them part of your daily life.
5. Common Mistakes
Learners often confuse kwashiorkor with marasmus, forget that vitamin C is needed for iron absorption, read liquid measurements from above instead of at eye level, and mix up measuring tools with marking-out tools. Others list smart materials without stating the stimulus they respond to. Careful reading and complete answers avoid these errors.
New words
- technical term
- A special word used in a subject.
- model answer
- An example of a complete, correct answer.
- allowance
- Extra added to a measurement.
- deficiency
- A lack of something needed.
Summary
- Smart and modern materials respond to stimuli or have improved properties.
- Nutrients have specific functions, and their lack causes deficiency diseases.
- Accurate measuring and marking out use the right tools and techniques.
Class activity: Revision Quiz
- Answer ten quick questions on all the term's topics.
- Mark using model answers.
- Correct your mistakes.
You need: Safety goggles, Tape measure, Kente fabric offcut
Exercises
Answer in your exercise book first, then check your answers.
1. Which nutrient mainly gives energy?
- A. carbohydrates
- B. vitamins
- C. minerals
- D. water
Show answer
Answer: carbohydratesEnergy.2. A tool used to mark lines on metal is a…
- A. scriber
- B. tracing wheel
- C. tailor's chalk
- D. measuring cup
Show answer
Answer: scriberMetalwork.3. Kevlar is used in protective vests.
- A. True
- B. False
Show answer
Answer: TrueTough fibre.4. Lack of iodine causes ______.
Show answer
Answer: goitreNeck swelling.5. Name three smart materials and the stimulus each responds to.
Show answer
Answer: Thermochromic: heat; photochromic: light; piezoelectric: pressure.Any three.6. Plan a balanced lunch for a pregnant woman and explain your choices.
Show answer
Answer: e.g. brown rice, beans, fish and kontomire stew with an orange: energy, protein, iron and vitamin C for iron absorption.Justified plan.
Homework
- Make a summary sheet of the term's topics with one diagram or table for each.