home economics practical food studies assignments 2024

Complete Guide: H1 Leaving Cert Home Economics

We’re very excited to present our work on Home Economics (Higher Level). The contents of are detailed below. This is a distilled set of notes with a small section on H1 past paper answers. It is 132 A4 pages (27,000 words) of only the most relevant insights for your H1 .  We know how hard it can be, and it is our passion to make it easier for the students who come after us. Our team, composed of people who got 625+ points, teachers and State examiners, distilled our own best notes, sample answers and tips, so that you don’t have to fight these battles on your own or reinvent the wheel. Whether you want 625 points, or to simply maximise your points, this will – guaranteed – have useful insights to make your life easier.  If you are unhappy with the product, contact us within 2 weeks of purchase and we will issue a refund in full.

This guide does not include the project and focuses on one Elective only, Elective 3.

This is our first edition of the Home Economics notes, so we’re currently offering them at a special price of 29 euro .

With our Home Economics guide, you will get:

✔priority access for Leaving Cert study advice. Email [email protected] with your query

✔notes as detailed below

Contents of H1 Leaving Cert Home Economics Guide

Introduction Course Breakdown Exam Breakdown General Advice

Core area 1: Food Studies

Food Choice

Protein Chemical Structure Peptide Links Structure of Proteins Classification of Proteins Biological Value of Protein Complementary Role / Supplementary Role Properties of Proteins Effects of Dry and Moist Heat Absorption of Protein Deamination Digestion of Protein

Carbohydrates (note this chapter is available as a sample at the bottom of this page) Classification of Carbohydrates Properties of Sugar Properties of Starch Properties of Non Starch Polysaccharides (NSP) Effect of Heat on Carbohydrates Biological Function of Carbohydrates Absorption of Carbohydrates Digestion of Carbohydrates

Lipids Chemical Structure Classification of Fatty Acids Essential Fatty Acids Omega-3 Fatty Acids Cis Fatty Acids (good) Trans Fatty Acids (bad) Classification by source Properties of Lipids Biological Functions of Lipids Absorption of Lipids Digestion of Lipids

Vitamins B-Group Vitamins (water soluble) Vitamin C Fat-Soluble Vitamins

Minerals Calcium Iron Zinc Iodine Sodium Potassium Diet-Related Health Problems Bowel Disorders Osteoporosis Obesity Coronary Heart Disease DiabetesModified Diets

Dietary requirements through lifecycle Babies Children and Teenagers Adults and Older People Pregnant and Breastfeeding Women

The Irish Diet Areas of Malnutrition in the Irish Diet

Food Commodities Meat Fish Eggs Milk Cream Butter Yoghurt Cheese Cereals Fruit and Vegetables Alternative Protein Foods (Novel Foods) Food Preparation and Cooking Processes Physical and chemical changes during food preparation Physical changes during cooking Chemical changes during cooking Methods of Heat Transfer Soup

Sensory Analysis Testing

Food Processing

Food Packaging and Labelling

Food Additives

Microbiology

Food Spoilage

Food Preservation Freezing Jam Making Commercial Preservation Effects of Preservation on Food Comparative evaluation of freezing and canning strawberries

Food Safety Hazard Analysis and Critical Control Points (HACCP) Food Legislation

Core Area 2: Resource Management and Consumer Studies

Family Resource Management Household Finances Money Advice and Budgeting Service (MABS) Credit Savings Insurance Housing Finance Housing

Household Technology A small appliance with a motor – Food Processor An appliance with a heating element – Kettle A refrigeration appliance – Fridge Microwave Oven

Textiles Scientific Principles underlying the care of fabrics Types of Fabric Consumer Studies Retail Outlets Retail Psychology Consumer Rights and Responsibilities Consumer Protection Legislation Statutory Protection Agencies Voluntary Protection Agencies

Core Area 3: Social Studies

The Family in Society Sociological Terms Family Structures Historical Development of the Family Social, economic and technological changes affecting families Family Functions Marriage Marriage Customs Marriage Preparation Separation Nullity of Marriage Divorce The Family as a Caring Unit The Rights of Children Adolescent-parent relationships Special Needs

Elective 3: Social Studies

Social Change & The Family Social & economic changes in Ireland Changing settlement patterns Reduction in working hours Provision of education Provision of social welfare Changing attitudes to marriage Modern technology More women in the workforce

Education Purpose of education Factors that influence educational achievement Pre-school Education Primary Schools Second Level Education Third Level Education

Work Job Satisfaction Working Laws Unemployment Unemployment in Ireland

Childcare Factors to consider Childminders vs Créches

Poverty Types Causes of Poverty Social Policy Effects of Poverty

Leisure Functions Factors influencing leisure

Sample Answers

2019 Section B Q1 2016 Section B Q2 2016 Section B Q5 2020 Section C Q3

Exam Advice

Sample chapter: Carbohydrates – Leaving Cert Home Economics

Classification of carbohydrates.

• Monosaccharides: a simple sugar that contains one single sugar unit. Examples include glucose and fructose

• Disaccharides: formed when two monosaccharides join together resulting in the loss of water. This is known as the condensation reaction. Examples include sucrose and lactose.

• Polysaccharides: formed when three or more monosaccharides join together resulting in the loss of water with each new link. Chains can be straight or branched. Examples include starch, glycogen and cellulose.

Properties of Sugar

• Assist Aeration: when sugar is whisked, aeration occurs. The sugar helps to denature the egg protein, causing it to unfold and entrap air bubbles.
• Caramelisation: on heating, sugar melts and caramelises. Caramelisation normally occurs at 160 °C resulting in an attractive brown colour and a sweet taste. If overheated (past 177 °C), caramel will carbonise and burn.
• Maillard Reaction: the non-enzymatic browning of food due to a reaction between certain amino acids and sugars under dry heat e.g. shortbread biscuits
• Crystallisation: if more sugar is added to a liquid than it can dissolve, crystals form which can solidify when set e.g. jam making.
• Hydrolysis: this is the reverse of the condensation reaction. It occurs during digestion. Water and enzymes split disaccharides into two monosaccharides.
• Inversion: this is when sucrose splits into glucose and fructose, it is an invert sugar. This is used in jam making.

Properties of Starch

• Gelatinisation: when starch is combined with a liquid, the grains swell and burst, they absorb the liquid. This increases the viscosity. As the temperature increases, it becomes more viscous and forms a sol.
• Hydrolysis: this is the reverse of the condensation reaction. Occurs during digestion. Water and enzymes split disaccharides into two monosaccharides. 
• Dextrinisation: when starchy foods are heated, dextrins form. More heat causes pyrodextrins to form which causes colour to develop e.g. toast

Properties of Non Starch Polysaccharides (NSP)

• Cellulose: insoluble in water and cannot be digested by the body without any water. It helps to stimulate peristalsis and prevent bowel disorders.
• Pectin: present in plant cell walls ( in fruit and vegetables). Only present when they are ripe. It is used as a setting agent. For it to be extracted, heat and acid are needed.

Effect of Heat on Carbohydrates

Dry Heat: caramelisation, maillard reaction

Moist Heat: syrup formation

Biological Function of Carbohydrates

Supplies the body with heat and energy

By consuming enough carbs, protein can fulfill its primary function

Stimulates peristalsis

Excess carbs are converted to glycogen and kept as long term energy store

Absorption of Carbohydrates

After digestion, the monosaccharides are ready to be absorbed by the small intestine. They pass through the wall of the villi and into the bloodstream.

Glucose is then: 1) oxidised to produce heat and energy 2) converted to glycogen and stored in the liver and muscles (long term energy) 3) excess glucose is converted to fat and stored as adipose tissue under the skin

Digestion of Carbohydrates

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Home Economics - Higher

A long and diverse course, this subject is a lot more than just cooking. 

Don't forget to practice Question 1(a) from Section B where you have to analyze a graph or chart. These type of questions will not appear in your textbook. Don't forget to study all topics in your elective. Part (a) is compulsory so if you cut corners you can get caught out. Students who do Biology and Business will find some overlapping topics which makes things easier. 

Higher Level Course Content:

• Consumer Studies
• Diet & Health
• Elective 1: Energy & Emissions
• Elective 1: Heating, Water, Lighting..
• Elective 1: Housing (Planning, building..)
• Elective 1: Interior Design
• Elective 2: Fabrics
• Elective 2: Patterns & Fashion
• Elective 3: (un)employment & Poverty
• Elective 3: Education in Ireland
• Elective 3: Family Life & Leisure
• Environment
• Food Assignments
• Food Industry & Packaging
• Food Spoilage & Food Safety
• Foods: Meat, Fish, Cereal, Fruit/Veg, Dairy, Eggs
• Household Appliances
• Household Finances
• Marriage & Family Law
• Meal Planning & Preparation
• Nutrition: Carbohydrates
• Nutrition: Lipids
• Nutrition: Protein
• Nutrition: Vitamins and Minerals

Ordinary Level Course Content:

• Elective1: Energy & Emissions
• Elective1: Heating, Water, Lighting..
• Elective1: Interior Design
• Elective1: Irish Housing
• Elective2: Fabrics
• Elective2: Patterns & Fashion
• Elective3: (un)employment & Poverty
• Elective3: Education in Ireland
• Elective3: Family Life & Leisure
• Older Persons

Practical Coursework   - 20%

This is worth 20% of the final mark this is submitted in journal form in sixth year.

Written Exam paper – 80%

The written examination is a two-and-a-half hour exam at both levels and has three sections:

Section A (60 marks)

12 short questions and you're marked on you're best 10.  These deal mainly with all the core areas. 

Section B (180 marks)

5 questions of which you must answer question 1 (Food Science and Nutrition) and any other 2 questions (from the other Core Areas).  

Section C (80 marks)

3 questions of which you must answer one question, an elective question based on your chosen elective.

Future Careers with Leaving Certificate Home Economics

Home Economics is not an essential requirement for any courses in the CAO system but teaches useful cooking skills that will be used by all. Future careers include Fashion, Cookery, Chef, Tourism, Business, Social Work.

Download the Leaving Cert Home Economics Syllabus

Download the Leaving Cert Home Economics Chief Examiner's Report (2017) 

Download the Leaving Cert Home Economics Guidlines for Teachers

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Laser Sharp Exam Focus!

Life Skills  provides consolidated support for all aspects of assessment, to help your students maximise their results.

The  Student Textbook  has exam-focused sections and tips throughout. Past-paper questions are included with the recommended time allocations and marking schemes.

The  Exam and Assignment Journal  includes sample answers for each core unit and elective. The dedicated Food Assignment section gives a complete breakdown of the Practical Food Studies assignment and tips for success in the practical.

Home Ec Teachers Quiz

We are delighted to announce Marion Kingston in Kildare and Mary Cummins in Tipperary are the winners of our Home Ec Teachers Quiz and have each won a €150 One4all voucher!

Congratulations Marion and Mary! All winners have been contacted.

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The  Teacher's Planner  is written by Fidelma Nolan-Quinn, an experienced teacher and examiner, and includes a range of resources and methodologies to support exam-focused teaching of the syllabus. 

Skills for Life for Junior Cycle Home Ec

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