FAMILY AND CONSUMER LIFE SKILLS PDF

FAMILY AND CONSUMER LIFE SKILLS (AN EXPLORATORY COURSE) Compiled by: Elizabeth C. Fernando, LPT  TABLE OF CONTENTS Lesson 1: Food and Nutrition Nutrition and Health………………………………………………………………. 1 Farm Crops as Nutrient Sources……………………...

FAMILY AND CONSUMER LIFE SKILLS (AN EXPLORATORY COURSE) Compiled by: Elizabeth C. Fernando, LPT  TABLE OF CONTENTS Lesson 1: Food and Nutrition Nutrition and Health………………………………………………………………. 1 Farm Crops as Nutrient Sources…………………………………………………... 12 Storage of Raw Crops…………………………………………………………..…. 13 Food Selection……………………………………………………………………. 15 Activity & Assessment…………………………………………………………… 17 Lesson 2: Arts and Crafts Philippine Ethnic Arts and Crafts………………………………………………… 19 Philippine Traditional Arts and Crafts…………………………………………… 20 Indigenous Arts and Crafts……………………………………………………….. 21 Hand Tools Used in the Handicraft Industry………………………………….….. 23 Sea Shell Craft…………………………………………………………………….. 24 Coconut Shell Craft………………………………………………………………. 24 Bamboo Craft…………………………………………………………………….. 25 Rattan Craft………………………………………………………………………. 26 Loom Weaving and Use of Frame……………………………………………….. 27 Plastic Materials………………………………………………………………….. 29 Activity & Assessment…………………………………………………………… 29 Lesson 3: Interior Design History of Interior Design………………………………………………………... 32 House Types……………………………………………………………………… 34 Interior Design Style for Home…………………………………………………... 35 Effects of Good Interior Design………………………………………………….. 38 Activity & Assessment…………………………………………………………… 40 Lesson 4: Food Service Introduction to Food Service Industry………………………………………….… 42 Safety, Sanitation and Beautification…………………………………………….. 45 Planning the Kitchen Layout……………………………………………………... 50 Menu Planning……………………………………………………………………. 53 Purchasing Food………………………………………………………………….. 54 Activity & Assessment…………………………………………………………… 60 Lesson 5: Consumer Education Consumer Education……………………………………………………………... 62 Importance of Consumer Education……………………………………………… 63 Problems Faced by Consumers and Possible Solutions………………………….. 63 Rights and Responsibilities of Consumers……………………………………….. 65 Law of Consumer Protection in the Philippines…………………………………. 67 Activity & Assessment…………………………………………………………… 68 References………………………………………………………………………………… 70  FAMILY AND CONSUMER LIFE SKILLS LESSON 1: FOOD AND NUTRITION LESSON 1 1|Page LEARNING MATERIALS IN BTLE 30073: FAMILY AND CONSUMER LIFE SKILLS (AN EXPLORATORY COURSE) Inst. Elizabeth C. Fernando Polytechnic University of the Philippines _____________________________________________________________________________________ LESSON 1: FOOD AND NUTRITION OVERVIEW: This lesson will give an in-depth discussion of the underlying concepts in food and nutrition, explaining each related components, characteristics, and categories. Moreover, it will provide the proper storing procedures of raw crops – canning, freezing, dehydration, and pasteurization. LEARNING OBJECTIVES: After successful completion of this lesson, you should be able to:  Plan the right food and nutrition needed by your body  Select available farm crops as nutrient sources  Determine desirable qualities in choosing fresh vegetables COURSE MATERIALS: Nutrition and Health Nutrition is a critical part of human health. It is needed for development, growth, and maintenance of life – enabling individuals to sustain proper body composition. More than this, adequate nutrition is also related to stronger immune system, lower risks of non- communicable diseases, and improved lifestyle. People with appropriate nutrition are determined to live longer and be more productive individuals who can create better opportunities not just for themselves, but also for others. Food Nutrients Nutrients are chemical compounds which drive biological activity, and are essential for the human body. These are organic substances that cannot be synthesized nor 2|P age replicated by the body, and therefore, must be supplied from a variety of foods. Generally, the said nutrients are divided into two main categories, namely: I. Macronutrients As the name suggests, these are nutrients that people need to consume regularly and in a fairly large amount. These compounds provide the necessary energy for metabolic processes, growth, and other body functions. Macronutrients include the primary building blocks of one’s diet – carbohydrates, protein, fat, and water.  Carbohydrates – are referred to as energy-giving foods. It fuels an individual’s body, providing the necessary calories that the body needs to be able to carry out life processes. According to dietary guidelines, a person is recommended to consume 45 to 65% of their daily calories from complex carbohydrates. Primary sources of carbohydrates include pasta, rice, cereals, breads, potatoes, milk, fruit, and sugar.  Protein – is the main constituent of the body, making up the muscles, internal organs, skin, and blood. It is made up of smaller molecules called amino acids which are greatly needed for growth, development, and repair and maintenance of body tissues. In addition, protein that comes from animal sources contains all the essential amino acids, whereas plant sources of protein do not. However, by eating a variety of plants, the essential amino acids can be supplied. Specific example of food from which we can obtain protein are dairy, meat, legumes, nuts, seafood, and eggs.  Fat – is one of the most important sources of calories. It is regarded as the body's most concentrated source of energy, providing more than twice as much potential energy as carbohydrate or protein. According to Harvard Medical School, fat supports many body functions such as vitamin and mineral absorption, blood clotting, building cells, and muscle movement. In line with that, the Dietary Guidelines recommends that 20 to 35 percent of a person’s daily calories come from fat. Food rich in this nutrient includes oil, butter, margarine, nuts, seeds, and olives. 3|Page   Water – is probably the most essential nutrient that a person needs. It acts as a shock absorber and a lubricant in the body that helps flush out toxins, carry nutrients, and prevent constipation. More than this, it keeps the body hydrated which improves brain processes. Generally, the amount of water that a person has to intake depends on their age, size, activity level, and other social factors. II. Micronutrients Micronutrients are key compounds that a person needs to consume in small quantities. These are nutrients that enable the body to produce enzymes, hormones and other substances essential for proper growth and development. As tiny as the amounts are, the consequences of their absence, however, are severe. Under this category are the different vitamins and minerals that help support overall health.  Vitamins – is the general term used to refer for organic compounds – compounds containing carbon – which are mostly impossible for the body to synthesize. This type of nutrient is vital for warding off disease and staying healthy. It aids in energy production, wound healing, bone formation, immunity, as well as eye and skin health. In addition to that, vitamins can be broken down into two categories: water- soluble and fat-soluble. Fat-soluble vitamins dissolve easily in fats and can lead to a vitamin overdose if consumed in large amounts. Water-soluble vitamins, on the other hand, dissolve easily in water and thus carry very little risk of overdose. Lastly, this essential nutrient can be found in large amounts of fruit and vegetables.  Minerals – also referred to as inorganic matter, is a general term for the chemical elements which make up the human body excluding oxygen, carbon, hydrogen, and nitrogen. There are 16 different minerals which are essential for good health, including calcium, iron, and sodium that can be found in abundance of fruit, vegetables, seaweed, and dairy products. Food Characteristics The quality of food may be defined as the composite of those characteristics that differentiate individual units of a product, and have significance in determining the degree 4|P age of acceptability of that item to the consumer. These principal characteristics of food include the following:  Sensory Quality - The sensory quality of food products has been considered an important factor since the beginning of the food industrialization process due to its influence on the overall quality of the product. Quality, in terms of sensory properties, is related to the adequate levels of sensory attributes considering the appearance, aroma, flavor, and texture.  Nutritional Quality – This characteristic refers to the nutritional compounds that comprises the food – vitamins, minerals, protein, carbohydrates, fats, and other similar content. This will determine whether the specific food item is good for the body or not.  Quality Expressed as Financial Value – This refers to the financial aspect of the product, determining whether the food can be bought at an affordable price or not. Components of Food Each meal that an individual consume is made up of one or more ingredients which they get from varying sources. These ingredients comprise essential compounds that are needed by our body to function properly and to carry out other vital activities. Generally, these components include 3 major categories, namely:  Water – an inorganic substance that is abundant in almost all kinds of food. It is an essential part of a man’s diet as it allows the body to absorb and assimilate nutrients. More than this, water also plays a critical role in different body processes like digestion, regulation, and protection of vital organs.  Dietary Fiber – a vegetable element not digested by the body. It helps promote intestinal regularity and also makes a person full. Other than that, the said component is primarily concerned with keeping the individual’s cholesterol levels in check. When eaten in large amounts, certain types of fiber help slow down the absorption of sugar. 5|P age   Nutrients – are chemical compounds that provide nourishment essential for maintenance of life, growth and development. These include carbohydrates, protein, fats, vitamins and minerals that we have already discussed earlier. Energy Value of Food (Calorie) The energy value of foods is usually determined using the instrument called bomb calorimeter. It consists of a heavy steel bomb, with a platinum or gold-plated copper lining and a cover held tightly in place by means of a strong screw collar. A weighed amount of sample, usually pressed into pellet form, is placed in a capsule within the bomb which is then closed except for the oxygen valve, charged with oxygen to a pressure of about 300 pounds to a square inch. The oxygen valve is then closed and the bomb immersed in a weighed amount of water. The water is constantly stirred and its temperature is taken at intervals of one minute by means of a differential thermometer, capable of being read to one thousandth of a degree. After the temperature of the water has been determined, the sample is ignited by means of an electric fuse. On account of the large amount of oxygen present; it undergoes rapid and complete combustion and generates heat. The heat liberated is absorbed by the water in which the bomb is immersed resulting in rise in temperature which is accurately determined. The thermometer readings are also continued through an ‘after period’, in order that the ‘radiation correction’ may be calculated and the observed rise of temperature corrected accordingly. This corrected rise, multiplied by the total heat capacity of the apparatus and the water in which it is immersed, gives the total heat liberated in the bomb. From this, the heat arising from accessory combustions (the oxidation of the iron wire used as a fuse etc.) must be deducted to obtain the number of calories arising from the combustion of the sample. Following that, further experiments and studies were conducted to continuously improve the instrument as well as the methodology in determining the energy values. One of which includes Max Rubner who experimented on dogs in pursuit of identifying the average values for protein, fats, and carbohydrates. In present time, the energy value of 6|Page a particular food is calculated from a knowledge of macronutrient composition and the modified Atwater factors. The energy values obtained with this approach are as follows:  1 gram of Protein = 4 Calories.  1 gram of Fat = 9 Calories.  1 gram of Carbohydrate = 4 Calories. Mineral Requirements There is a fine line between getting enough of the nutrients and getting too much. Thus, eating a healthy diet remains the best way to get sufficient amounts of the different minerals that the body needs. To have a better understanding of the varying terms used in this particular discussion, the following definitions related to the nutrient intake are then provided. The Recommended Dietary Allowance (RDA) and the Adequate Intake (AI) refers to the specified amount of a vitamin or mineral that the body needs to keep healthy and stay well-nourished. They're tailored to women, men, and specific age groups. The Tolerable Upper Intake Level (UL), on the other hand, is the maximum amount of daily vitamins and minerals that a person can safely take without risk of an overdose or serious side effects. For certain nutrients, the higher you go above the UL, the greater the chance you'll have problems. Delving deeper, the recommendations in this chart are based largely on the guidelines from the Institute of Medicine. Recommended amounts of different types of minerals may be expressed in milligrams (mg), micrograms (mcg), or international units (IU), depending on the nutrient. Unless specified, values represent those for adults ages 19 and older. Recommended Upper Limit Food Mineral Benefits Amount (Daily per day Sources RDA or AI)  Builds and protects bones 31–50: M: 1,000 2,500 mg Yogurt, Calcium and teeth. mg, W: 1,000 mg cheese, milk,  Helps with muscle 51-70: M: 1,000 mg, tofu, contractions and W: 1,200 mg, 71+: sardines, 7|P age  relaxation, blood clotting, M: 1,200 mg, W: salmon, and nerve impulse 1,200 mg fortified transmission. juices, and  Plays a role in hormone green leafy secretion and enzyme vegetables activation.  Helps maintain healthy blood pressure  Balances fluids in the body. 14-50: M/W: 2.3 g, Not known Salt (sodium  A component of stomach 51-70 M/W: 2.0 g, chloride), soy Chloride acid, essential to digestion 71+: M/W: 1.8 g sauce, processed foods  Needed for many chemical 18+: M: 420 mg, W: 350 mg Green reactions in the body. 320 mg (Note: This vegetables  Works with calcium in upper limit such as muscle contraction, blood applies to spinach and clotting, and regulation of supplements broccoli, blood pressure. and legumes, Magnesium  Helps build bones and medicines, cashews, teeth such as sunflower laxatives, seeds and not to dietary other seeds, magnesium.) halibut, whole-wheat bread, milk  Helps build and protect M: 700 mg, W: 700 31–70: Wide variety bones and teeth. mg 4,000 mg of foods,  Part of DNA and RNA. 71+: 3,000 including  Helps convert food into mg milk and energy. dairy Phosphorus  Part of phospholipids, products, which carry lipids in blood meat, fish, and help shuttle nutrients poultry, into and out of cells eggs, liver, green peas  Balances fluids in the body. M: 4.7 g, W: 4.7 g Not known Meat, milk,  Helps maintain steady fruits, heartbeat and send nerve vegetables, impulses. grains, Potassium  Needed for muscle legumes contractions.  A diet rich in potassium seems to lower blood pressure. 8|P age   Getting enough potassium from your diet may benefit bones  Balances fluids in the body. M: 2,300 mg, W: Not Salt, soy  Helps send nerve 2,300 mg determined sauce, impulses. processed  Needed for muscle foods, Sodium contractions. vegetables  Impacts blood pressure; even modest reductions in salt consumption can lower blood pressure  Helps form many enzymes M: 11 mg, W: 8 mg 40 mg Red meat, and proteins and create poultry, new cells. oysters and  Needed for immune some other system, taste, smell, and seafood, Zinc wound healing. fortified  When taken with certain cereals, antioxidants, zinc may beans, nuts delay the progression of age-related macular degeneration Vitamin Requirements As stated earlier, humans need to maintain a certain amount of nutrients daily. Thus, this page summarizes the recommended daily intakes provided by various medical organizations in order to come up with a brief yet accurate overview of the recommended daily allowances of vitamins. Moreover, just like that of the prior table about minerals, the chart provided some good food sources to serve as a guide in attaining the amount being required by the medical researchers. Recommended Upper Vitamins Benefits Amount (Daily Limit per Food Sources RDA or AI) day Retinoids and  Essential for vision M: 900 mcg (3,000 3,000 mcg Sources of Carotene  Keeps tissues and skin IU) W: 700 mcg (about retinoids: beef healthy. (2,333 IU) Some 10,000 IU) liver, eggs, (Vitamin A) supplements report 9|P age   Plays an important role in vitamin A in shrimp, fish, bone growth and in the international units fortified milk immune system. (IU's). Sources of  Carotenoids act as beta antioxidants. carotene: sweet  Foods rich in the potatoes, carotenoids lutein and carrots, zeaxanthin may protect pumpkins, against cataracts squash  Helps convert food into M: 1.2 mg, W: 1.1 Not known Pork chops, Thiamin energy. mg brown rice, ham,  Needed for healthy skin, soymilk, (Vitamin B1) hair, muscles, and brain watermelons,  Critical for nerve function. acorn squash  Helps convert food into M: 1.3 mg, W: 1.1 Not known Milk, eggs, energy. Needed for mg yogurt, cheese, healthy skin, hair, blood, meats, green Riboflavin and brain leafy (Vitamin B2) vegetables, whole and enriched grains and cereals.  Helps convert food into M: 16 mg, W: 14 35 mg Meat, poultry, Niacin energy. Essential for mg fish, fortified and (Vitamin B3 healthy skin, blood cells, whole grains, and Nicotine brain, and nervous mushrooms, Acid) system potatoes, peanut butter  Foods rich in vitamin C M: 90 mg, W: 75 2,000 mg Fruits and fruit may lower the risk for mg; Smokers: Add juices some cancers, including 35 mg (especially those of the mouth, citrus), potatoes, esophagus, stomach, and broccoli, bell breast. peppers, Ascorbic Acid  Long-term use of spinach, supplemental vitamin C strawberries, (Vitamin C) tomatoes, may protect against cataracts. Brussels sprouts  Helps make collagen, a connective tissue that knits together wounds and supports blood vessel walls. 10 | P a g e   Helps make the neurotransmitters serotonin and norepinephrine  Helps maintain normal 31–70: 15 mcg (600 50 mcg Fortified milk or blood levels of calcium IU) 71+: 20 mcg (2,000 IU) margarine, and phosphorus, which (800 IU) fortified cereals, Calciferol strengthen bones. fatty fish (Vitamin D)  Helps form teeth.  Supplements can reduce the number of non-spinal fractures  Acts as an antioxidant, M: 15 mg, W: 15 1,000 mg Wide variety of neutralizing unstable mg (15 mg equals (nearly foods, including molecules that can about 22 IU from 1,500 IU vegetable oils, damage cells. natural sources of natural salad dressings Alpha-  Protects vitamin A and vitamin E and 33 IU vitamin E; and margarines Tocopherol certain lipids from from synthetic 2,200 IU made with damage. vitamin E) synthetic) vegetable oils, (Vitamin E)  Diets rich in vitamin E wheat germ, may help prevent leafy green Alzheimer's disease. vegetables, whole grains, nuts  Vital for new cell creation M: 400 mcg, W: 400 1,000 mcg Fortified grains  Helps prevent brain and mcg and cereals, spine birth defects when asparagus, taken early in pregnancy; okra, spinach,  Can lower levels of turnip greens, homocysteine and may broccoli, Folic Acid legumes like reduce heart disease risk May reduce risk for colon black-eyed peas cancer. and chickpeas,  Offsets breast cancer risk orange juice, among women who tomato juice consume alcohol Classes of Vitamins Vitamins, as stated above, are essential nutrients that the body needs to function optimally and to fight off diseases. Since it cannot be produced, these compounds are obtained from consuming rich variety of food and in some cases, supplements. Generally, 11 | P a g e vitamins are classified by their solubility – its capacity to dissolve into another substance. This classification comprises of 2 categories, namely: I. Fat-soluble Vitamins Just as the name implies, fat-soluble vitamins dissolve in fat. This type of nutrient is specifically absorbed by fat globules within the body and then carried throughout the bloodstream. Any excess of the said compound doesn’t immediately leave the body instead, they’re stored in the liver or fatty tissue for later use. Basically, there are four fat- soluble vitamins which include:  Vitamin A  Vitamin E  Vitamin D  Vitamin K. II. Water-soluble Vitamins On the contrary, water-soluble vitamins are those that dissolve in water — and as a result, is easily absorbed into the body tissues and metabolized more quickly if compared to the prior chemical compound. In fact, majority of vitamins are under this category. It includes the following:  Vitamin B1 (Thiamine)  Vitamin B7 (Biotin)  Vitamin B2 (Riboflavin)  Vitamin B9 (Folate)  Vitamin B3 (Niacin)  Vitamin B12 (Cobalamin)  Vitamin B5 (Pantothenic Acid)  Vitamin C  Vitamin B6 Three Basic Food Groups A large variety of food is available to us which we include in our daily meals for taste and variety. Needless to say, we also get the nutrients our body requires from these products. For the purpose of maintaining a healthy diet, the foods available are then divided into three major groups. These are:  Energy yielding foods – From its name, it can be derived that this type of food provides energy that fuels a person’s body, allowing them to live actively and 12 | P a g e  happily. These are loaded with essential nutrients such as fat and carbohydrates which can be found on rice, bread, pasta, cereals, sugar, and butter.  Body building foods – This kind of food aids in human development and growth processes, keeping an individual’s body strong and healthy. Protein-rich food such as meat, milk, dairy products, beans, and chicken comprises this food group.  Protective foods – Belonging in this category are those food products that are full of vitamins and minerals. Its primary function is to ward off variety of diseases, assuring that the human body is protected and regulated. The specific food items from which one can derive such nutrients include the different kinds of fruits and vegetables. Farm Crops as Nutrient Sources Farm crops, or simply crops, refers to plants that can be grown and harvested extensively for profit or subsistence. By use, crops fall into six categories: food crops, for human consumption; feed crops, for livestock consumption; fiber crops, for cordage and textiles; oil crops, for consumption or industrial uses; ornamental crops, for landscape gardening; and industrial and secondary crops, for various personal and industrial uses. For this particular discussion, we will be focusing on the first category which falls under human consumption, determining the appropriate plant products that are rich in different nutrients. Included also in this are the other nutrient sources such as meat, milk, and fish.  Cereals - are any grass yielding starchy seeds suitable for food. It provides a substantial proportion of the world's demand for dietary energy, protein, and micronutrients. Moreover, unprocessed cereals are low in fat, and a good source of fiber and phytochemicals. Generally, cereal grains are made into wide variety of food products using traditional and advanced technological processes, which then causes some initial changes to its nutritional value. Some of the major cereal crops include wheat, rice, maize, oats, rye, and barley.  Fruits and Vegetables – are farm-produced crops that contain essential nutrients including vitamins, minerals, and dietary fiber. Botanically speaking, a fruit is a seed-bearing structure that develops from the ovary of a flowering plant, whereas vegetables are all the remaining plant parts, such as roots, leaves and stems. By 13 | P a g e  those standards, seedy outgrowths such as apples, squash, and tomatoes are all fruits, while roots such as beets and potatoes, leaves such as spinach and lettuce, and stems such as broccoli are all vegetables.  Meat – refers to the edible tissues from an animal that are consumed as food. It is valued as a complete protein food containing all the amino acids necessary for the human body. The fat of meat, which varies widely with the specie, quality, and cut, is a valuable source of energy and also influences the flavor, juiciness, and tenderness of the lean. Parts such as livers, kidneys, hearts, and other portions are excellent sources of vitamins and essential minerals, easily assimilated by the human system.  Milk - is a highly nutritious liquid produced from the mammary glands of a mammal. It contains a wide array of nutrients such as vitamins, minerals, protein, healthy fats and antioxidants which are necessary for various body functions. Moreover, it helps in immune system regulation and body-building processes. Lastly, milk is also a versatile ingredient that can be added in a number of ways to one’s diet, making a meal tastier and more nutritious.  Fish - is a food of excellent nutritional value, providing high quality protein and a wide variety of vitamins and minerals, including vitamins A and D, phosphorus, magnesium, selenium, and iodine in marine fish. Its protein, like that of meat, is easily digestible and favorably complements dietary protein provided by cereals and legumes that are typically consumed in many developing countries. Fish is generally a healthy food source and can be safely eaten in most cases. But depending on your age and health circumstances, some people should limit the amount of fish they consume. Storage of Raw Crops "Storage" means the phase of the post-harvest system during which the products are kept in such a way as to guarantee food security other than during periods of agricultural production. The main objectives of storage can be summed up as follows:  at the food level, to permit deferred use (on an annual and multi-annual basis) of the agricultural products harvested; 14 | P a g e   at the agricultural level, to ensure availability of seeds for the crop cycles to come;  at the agro-industrial level, to guarantee regular and continuous supplies of raw materials for processing industries;  at the marketing level, to balance the supply and demand of agricultural products, thereby stabilizing market prices. In order to attain these general objectives, it is obviously necessary to adopt measures aimed at preserving the quality and quantity of the stored products over time. There are basically 4 storing procedures of raw crops, which includes the following: I. Canning Canning is a method to preserve food at high temperatures for a long period of time, killing microorganisms and inactivates enzymes that could cause food spoilage. The heating process pushes air from the container, creating a vacuum seal as food cools. Foods preserved through the process of canning have a longer shelf life as compared to fresh foods. Moreover, this method makes the food items rich in dietary fiber and vitamins. This is due to the heating process when conducting the procedure, making the said compound more soluble. There are actually two variations for this method – water bath canning and pressure canning. The prior method makes use of a lower temperature in the canning process and is ideal for fruits, jams, salsa, tomatoes, and pickles. Conversely, the latter is a high temperature method which is recommended for preserving meat, poultry, vegetables, and seafood. II. Freezing Freezing is one of the oldest and most widely used methods of food preservation. The procedure is a combination of the beneficial effects of low temperatures at which microorganisms cannot grow, chemical reactions are reduced, and cellular metabolic reactions are delayed. As a method of long-term preservation for fruits and vegetables, freezing is generally regarded as superior to canning and dehydration, with respect to retention in sensory attributes and nutritive properties. The safety and nutrition quality of 15 | P a g e frozen products are emphasized when high quality raw materials are used, good manufacturing practices are employed in the preservation process, and the products are kept in accordance with specified temperatures. Collectively, freezing is said to be the easiest, most convenient, and least time-consuming method of preserving food. III. Dehydration Dehydration may be defined as the process whereby perishable foods with or without previous treatment are subjected to the action of carefully regulated currents of air in which the temperature and humidity are properly controlled. The method of dehydration employed at the present time varies in details of procedure. All, however, are founded on the same basic principle, namely to remove the water contained in and between the cells of the food so as to obtain a product which cannot spoil as a result of microbic or enzyme action. The water taken away from this method is only replaceable water and so, the nutritional value of the food has not been altered in any way. Moreover, if dehydration is applied while the fruits, vegetables, or animal products are absolutely fresh, the flavor-giving substances are preserved intact. In the best grades of dehydrated products, the rate of evaporation of is such as to bring about the removal of water without rapturing the cell walls. IV. Pasteurization Pasteurization is a food processing method where mild heat treatment is applied to food to kill harmful pathogens and extend its shelf life. Other than milk, pasteurization is also used to process many other types of food, including juices, cider, eggs, cheeses, butter, vinegar, sauerkraut, almonds, and beer. Pasteurization is used because it increases the safety and shelf life of food with minimal effect on nutrition. However, it can alter its taste. The process also decreases enzymatic activity such as browning or other undesirable color changes. Currently, there is research in food processing technologies that “pasteurize” food without using heat. Food Selection Food selection refers to how people decide on what specific product to buy and consume – a study of the varying factors that influences one’s choice. These influences 16 | P a g e may either be physiological, psychological, social, economic, and even geographical in nature. To have a quick guide in choosing the right food, provided below are some of the qualities that one should consider in selecting food items, particularly vegetables. Desirable Qualities to Consider in Selecting Fresh Vegetables Most people know instinctively to avoid bruised or blemished produce, but there is much more involved in the art of choosing vegetables. While buying fresh food is always a little bit of a craps shoot, these tips will give you the basic skills you need to hold your own at the farmers market. Bright color After you’ve checked for bruises, blemishes and pests, look for vegetables with the brightest, most inviting colors. The tastiest, vine-ripened produce should be vibrant, with its skin entirely saturated with color. If the item has a dull color or whitish sheen that means it is either not fully ripe or was deprived of sun or nutrients. Heavy weight Generally, you want to pick produce that is the heaviest relative to the rest of your options. Light weight produce is more likely to be dry and mealy, but heavier produce will be juicy and crisp. The best way to tell is to pick up two similarly sized fruits, one with each hand. After you’ve tried a few it will be obvious that certain fruits are much heavier than the rest, and those are your best bets. Firm, but not hard Because the best produce is moist and juicy, it should also be perfectly plump. This means that it will be firm to the touch — think crisp and succulent — but not hard, squishy or limp. While the perfect amount of firmness will vary for each type of produce, comparing within the batch can be very informative. Fragrant aroma Probably the most telling test of the quality of a product is how it smells. Unripe items smell like nothing, or at worst, the cardboard it was packed in. But ripe produce 17 | P a g e almost always smells faintly and often overwhelmingly, of how it is supposed to taste. Green leafy vegetables and herbs are particularly fragrant. But even carrots, artichokes and squash can have a distinctive smell. ACTIVITIES/ASSESSMENTS: 1. Answer the following questions. Write the letter of your answer before the number. 1. What do UL’s refer to within nutrition? a. Minimum levels of a nutrient one needs to consume to be healthy b. Used to assess adequacy of intakes of population groups c. Upper limits of nutrient intake compatible with health d. Nutrient intake values used by athletes 2. How often do humans need a fresh supply of essential amino acids? a. At every meal c. Weekly b. Daily d. Monthly 3. Which of the following is an important function of water? a. Lessens fatigue b. Relieves pain c. Acts as a part of the body’s cooling system d. Improves motor and sensory nerve function 4. Most of a person’s body weight is from? a. Protein c. Water b. Carbohydrates d. Fats 5. A substance needed by the body for growth, energy, repair and maintenance is called? a. Chemical compound c. Calorie b. Fatty Acid d. Nutrient 6. Bread, pasta, and rice are a good source of? a. Protein c. Minerals b. Vitamins d. Carbohydrates 18 | P a g e  7. Which of the following is a water-soluble vitamin and hence, required to be taken every day? a. Vitamin D c. Folic Acid b. Vitamin C d. Vitamin A 8. All of the following are nutrients found in food except? a. Protein c. Plasma b. Minerals d. Folic Acid 9. Active individuals require more additional fluids than non-active individuals because of greater losses in? a. Urine c. Sweat b. Stool d. Blood 10. The food component present in sugar is? a. Fat c. Protein b. Vitamins d. Carbohydrates Enumerate the 6 classes of nutrients and explain its function. 2. Discuss the importance of the different food preservation methods. Cite specific benefits. 19 | P a g e  FAMILY AND CONSUMER LIFE SKILLS LESSON 2: ARTS AND CRAFTS LESSON 2 20 | P a g e  LESSON 2: ARTS AND CRAFTS OVERVIEW: This lesson will expound on the rich culture of the Philippines which is reflected on the different kinds of arts and crafts that the country has. Moreover, it will shed light on the various hand tools and materials used in the industry. LEARNING OBJECTIVES: After successful completion of this lesson, you should be able to:  Appreciate the different arts and craft of the Philippines  Identify the hand tools used in the Handicraft Industry  Create useful crafts using various materials COURSE MATERIALS: Philippine Ethnic Arts and Crafts Arts and crafts describe a wide variety of activities involving the creation of things using one’s own hands. It is a reflection of a country’s rich culture and tradition that has long been prevailing in the society. In the Philippines, ethnic arts are labors of love and patience. The intricate carvings on wood, metal, stone or glass are all products of skillful hands and imaginative minds of Filipino artists. Some indigenous musical instruments like the flute, drums, native guitars, and bells are made of bamboo, twigs, pebbles, animal skin, seeds and seashells. The careful manipulation of these materials magically produces sounds and unique instruments used in tribal dances and ceremonies. Other instruments used in the country include:  Tumpong - a type of bamboo flute used by the Maguindanaon which is half the size of the palendag, the largest bamboo flute used by the said individuals. A lip- valley flute, the tumpong makes a sound when players blow through a bamboo reed placed on top of the instrument and the air stream produced is passed over an airhole atop the instrument. This masculine instrument is usually played during family gatherings in the evening. 21 | P a g e   Sulibao - a hallow wooden Igorot drum, topped with either pig or lizard skin. This particular instrument is played by simply striking the drum head using the palm of the hand.  Rain stick - a percussion instrument that can be classified as a shaken idiophone. It is generally used to create the sound effects of rain or, when shaken, a sound similar to the maracas. Moreover, rain sticks are originally used when having native ceremonies during dry season to ask the Gods for some rain.  Karaga - a guitar made up of bamboo where the strings are slit from the bamboo itself. The bamboo is split and tied back in both ends, leaving a slit as resonator. This is popular in Eastern Mindanao. Philippine Traditional Arts and Crafts Unity and diversity both in art and culture can be seen in the folk arts of Asia where the works of Filipino artists look like that of its neighboring countries – Indonesia, Malaysia, and Thailand. According to National Commission for Culture and Arts (NCCA), "Cultural Identity is essential to every society. The art and culture of people represent the sum total of a nation's history and civilization. A nation is only great as its culture, while its true image and soul is reflected in its art." Some experts say that the woven textiles of Southeast Asia are generically known as ikat from the Malay term which means "to tie" or "to bind". This refers to the technique of binding the threads together before dyeing. Older traditional ikat comes in subtle variety of colors from natural dyes made from flowers, tree roots, berries and even insects. It may also be made of natural fibers such as cotton, linen, silk, or synthetic yarn and each may take months to complete. To have an idea of how rich the traditional arts and crafts in the country, some examples are then provided.  T’nalak Cloth  Dinapat-Itneg Blanket  Igorot Cloth  Kalo  Malong  Seagrass Slippers  Wanno Ifugao Loincloth  Buri 22 | P a g e  Indigenous Arts and Crafts The indigenous arts and crafts in the Philippines encompass weaving, carving, folk performing arts, folk literature, folk graphic and plastic arts, ornament, textile, pottery, and other artistic expressions. A description for the given types is provided below. Cloth Weaving One of the most precious living traditions that are still kept until today is weaving. Originating in the precolonial times, the art of weaving of the Cordillera tribal groups is still existing despite the threat of a more practical mass production of cloth. The natives use backstrap loom to produce blankets and articles of clothing. Piña cloth is also produced in looms throughout the province of Antique. It is a delicate and exquisite handwoven cloth that is made from the fibers which you can get in the leaves of pineapple plants. It is popularly used in Barong Tagalog – a traditional type of garment in the country. Having its organic and airy textile, it is becoming more popular now around the world. Abaca fiber come from the abaca plant that is endemic and grown in the country. It is woven chiefly to make sinamay fabric. Abaca is popular in making a rope, specialty papers like vacuum bags, currency, and tea bags. There are also handcrafts like bags, furniture, carpets and clothing made of abaca. Basket weaving Baskets are mainly used by the Cordilleras for their occupation. They use them as a storage for their food when they need to go to mountain terraces to cultivate their lands. A basket is needed for carrying grains, hunting animals, and fishing in the streams. Baskets made of bamboo become their fish traps; the shape and size of baskets are according to the kind of fish they want to catch. Jewelry making Since the early 16th century, jewelry making in the country has been in existence. It is believed that the skill of early Filipinos in making jewelry are adopted from their Asian 23 | P a g e neighbors like China. Jewelry-making is a source of livelihood for the family and it is traditionally a home-based industry. The government gives their support and attention in this industry and through that, the country became the top producer of gold. These are the two major product categories that the fine jewelry industry in the Philippines are engaged for production:  The first one is the precious metal jewelry, which are made of gold and silver. It can be in the form of rings, earrings, bracelets, brooches, pendants, necklaces, tie pins, and cuff links (with or without gemstones). Decorative items like spoons and forks, and office items such as pen and pen holders are also included in this category.  Another production in the jewelry industry are the pearls, precious stones, and semi-precious stones. These are unworked or worked pearls. Colored gemstones like emerald, rubies, and sapphires are also in this group. Pottery Pots in the Philippines are of different sizes, shapes, and designs. The said designs are usually geometric with stylized nature motifs. Pottery became more functional as the time pass by. An example of it includes palayok, which is used for cooking, and tapayan which is then used for storing liquids. Moreover, the making of burnay pottery in Ilocos Sur is still a lively tradition that continues up to the present. Woodcarving Philippine sculpture is the most familiar art form among Filipinos. The most popular woodcarving in the Philippines are the carvings of anitos, santos, and statues of Christ and the Blessed Mother. Philippine sculpture had undergone changes in terms of shape, size, and the medium used. Tattoos In the Philippines, tattoos were seen as a source of accomplishment and rank. Men bore ink on their chests and heads as signs of their strength as warriors. Women wore detailed lines on their arms and wrists and they were seen as marks of beauty. Most 24 | P a g e tattoos were earned through the passage of rites ceremonies, or for accomplishing tasks. The styles varied depending on the region and tribe that the people came from. Hand Tools Used in the Handicraft Industry As with any project, having the correct tool can make the difference between a masterpiece and an inferior product. The types of tools needed to complete a handicraft project will depend on what type of project you wish to complete. Following are some the basic hand crafting tools:  Craft knife – an essential tool for many projects, from the scrapbook to model planes or dollhouse furniture. Knives must be razor sharp with some craft knives using razor blades. Some craft knives have sharp, pointy tips. Others have disposable tips, where the user breaks off part of the blade when it dulls.  Glue guns – are electronic, handheld devices that somewhat resemble the shape of a gun. Hard, wax-like glue sticks feed into one end of the gun. When the gun melts one end of the glue stick, the user pulls the trigger and releases hot glue from the glue gun's nozzle. Use glue guns to quickly affix embellishments to your projects, such as attaching dried flowers or buttons to a straw hat. Because the glue is sizzling hot, handle with care to avoid burns.  Woodburning tools – are electric instruments that heat up. After the tip of the burner heats up, press it against leather or wood to burn in a design. Instead of drawing on the wood or leather, the user burns a design into the surface.  Scissors - while a pair of scissors is a standard handicraft tool, not all scissors cut in the same fashion. For the crafter working on scrapbooks, greeting cards or other paper crafts, scissors with non-straight blades make cuts to create zig-zag or scalloped cut lines. The handcrafter working on quilts typically uses a sturdier pair of scissors than a person working in paper crafts.  Cutting tools - while the crafter might use scissors or craft knifes to cut materials, other cutting tools perform specific cutting functions. The circle cutter cuts a circle shape from paper, often used by the scrapbook enthusiast. Rotary cutters cut by a circular blade, making it easier to cut a non-straight line. When using a rotary cutter, cut on a protective mat designed for the tool. Instead of cutting lines or 25 | P a g e  circles, use punches to cut shapes from paper. Instead of cutting out the shape by moving the scissors around the outline of the shape, the punch stamps the paper and cuts the shape instantly.  Pliers – helps the crafter hold onto small objects or to bend materials. These are small pliers, with narrow fine tips, which help the artisan grab a firm hold of, or manipulate, tiny objects. Sea Shell Craft Large-scale collection of shells has been occurring throughout the archipelago brought about by the globalization of the trade market, wherein the Philippines is a major supplier of fishery products. It has become a status symbol among prominent people and different fashion practitioners. As a form of art, shell crafts refer to the creation of decorative objects using shell products. It is sometimes made in combination with other native raw materials and is usually hand-crafted by skilled individuals. The most common shell-craft items exported from Mactan are the chandeliers, necklaces, lampshades, shell turtle toys, shell pack, and place mats. Additional information is provided below to showcase which major species are used for the particular shell-craft items. Shell Craft Items Major Species Used Anadara sp, Melo melo, Oliva, Trochus sp, Necklace Haliotis asinine, Strombus lunhaunus Chandelier Cypraea annulus, Nassarius sp, Wind Chime Anadara sp, Sea urchin Tassels Polinices sp, Strombus sp. Polished Décor Altrina vexillum, Conus sp Coconut Shell Craft The Coconut constitutes a plant that belongs to Palmae family and is widely grown in tropical regions, as it needs proper living environment for its growth and production. It is well known as a multi-purpose plant and has been utilized and developed in a manner 26 | P a g e that yields a high economic value. Even, for that part of the plant that could be considered as waste, such as its fiber which is utilized among other uses as active charcoal; while the shell is often processed to create remarkable art work. Crafts made from coconut shell have excellent quality, imperishable, and relatively easy to be formed. These features have resulted in the development of the modern coconut shell handicraft industry. Instead of being thrown away or used as firewood for cooking, these shells are carved in different designs, varnished, and colored. Examples of the specific crafts that can be made from coconut shell include:  Buttons  Flower vases  Pins  Necklace  Coin banks  Bracelets  Bowls  Key chains  Lamp shades Bamboo Craft Bamboo is one of the most economically-important non-timber forest products in the Philippines. Its fast growth and excellent properties make it an ideal substitute to wood for different purposes. In addition to that, bamboo crafts permeate almost all aspects of Philippine life. It can be used for producing furniture, construction materials, chemical products, and even handicrafts. The pervasiveness of bamboo as a material has to do with the fact that it is found almost everywhere in the country. About 60 or so different species have been identified in the archipelago. Of this number, about twenty are endemic. Among the elaborate craft forms involving bamboo is the making of fans that is still practiced in the northern province of Ilocos Sur. Festive arches known as “Arkos” are made in towns in Rizal and Nueva Ecija provinces. These employ a special whittling technique which transforms the skin of the poles into floral shapes. Another significant bamboo craft is the creation of “Lakub” which is associated with the Maranao ethno-linguistic group of the large southern island of Mindanao. These are multi-hued containers made from bamboo poles often used for carrying and storing 27 | P a g e tobacco. To make this, the bamboo poles are cut at the beginning of the lunar cycle. This ensures that the sugar content of the sap is at its lowest reducing insect infestation. The poles are skinned and sun-dried for weeks. They are decorated with pieces of paper cut in decorative shapes then wrapped with cloth dipped in different dyes. These are then rolled in banana leaves, tied, and boiled in water. When the wraps are removed the resulting colorful tubes are polished with a piece of glass. Other specific examples of bamboo crafts include the following:  Wind chimes  Instruments  Bird feeders  Candleholders  Nesting boxes  Baskets  Lamps and lanterns  Mats  Craft ladders  Window Screens  Clocks  Pots  Plant containers Rattan Craft Rattan, alternately called as Wicker, comes from the Malay word “rotan” – a specific plant of the Calamus Daemonorops and Korthalsia genera, belonging to the Arecales or Palmea family. This type of plant has originated and said to be abundant on the tropical regions of Asia and observed to have some relative species in Australia and Africa. Distinct from the most common plant species, its leaves are not clustered into a crown. This plant is geographically situated on heights climbing up to 3,000 meters above the sea level. Based on expert studies, there are around 600 different species of this plant and 13 corresponding generas. Those that we see as rattan furniture and other items made out of this plant on the market are those that grow in the wild, the hilly tropical areas, where the average temperature is averaging at 25 degree Celsius and a relatively moist environment measured in through an annual rainfall of 2,000 mm or less. Since this type of plant thrives best on the tropics, it wouldn’t be a surprise why the South East Asian nations like the Philippines, Malaysia, and Indonesia are the top producers of rattan products and raw 28 | P a g e materials. This is the primary reason as well why rattan craft from these countries are the most exquisite and considered to be the best. Rattan’s flexibility, strength and durability make it perfect for crafts and all other artistic items. Expert craftsmanship of a lot of natives brings out the true beauty of this plant. Most museums showcase some of the brilliant works and items made out of it. The plant is also noted as the material used for canes not just for oldies but martial artists as well. In the Philippines, people are known for their unique “Arnis” or “Eskrima”, a sporting martial art which is used as a form of self-defense. This martial art specifically requires the use of a rattan-cane or stick. Other crafts that can be made from the said product are:  Lanterns  Basket  Jewel organizers  Chair  Plate holders  Decorative Materials  Mirrors  Tables Loom Weaving and Use of Frame A loom is a mechanism or tool used for weaving yarn and thread into textiles. Looms vary in a wide assortment of sizes. They come in huge free-standing hand looms, tiny hand-held frames, to vast automatic mechanical tools. A loom can as well pertain to an electric line construction like that of a wiring loom. The main task of looms is to clutch the twist threads under pressure to enable the progress of interweaving of the woof strands. The loom's system can differ to some extent; however, it still performs the basic application. There are many kinds of weaving looms to choose from, depending on what you plan to weave. When planning on buying a weaving loom, consider several things. These include how large a piece you intend to weave; how much experience you have with weaving looms; how much space is there for your looms; and how much time are you willing to spend on it. 29 | P a g e  Some looms are fairly small and simply mastered by their users. They can even be used by young children. Larger looms tend to be more complex but still have more detailed options for better usage. The size of the loom is the one to determine the width of whatever weave material you're going to select. The length is more controlled in the table looms. Different types of looms include the following:  Hand Looms – The first and original loom was vertically twist-weighted types, where threads are hung from a wooden piece or branch or affixed to the floor or ground. The weft threads are manually shoved into position or pushed through a rod that also becomes the shuttle. Raising and lowering each warp thread one by one is needed in the beginning. It is done by inserting a piece of rod to create a shack, the gap between warp threads in order for the woof to easily traverse the whole warp right away.  Ground Looms – Horizontal ground looms permit the warp threads to be chained between a couple of rows of dowels. The weaver needs to bend forward to perform the task easily. Thus, pit looms with warp chained over a ditch are invented to let the weaver have his or her legs positioned below and leveled with the loom.  Back strap Looms – They are well recognized for their portability. The one end of this loom type is secured around the waist of the weaver and the other end is attached around a fixed thing like door, stake, or tree. Pressure applied can be customized by just bending back.  Frame Looms – Frame looms almost have the similar mechanisms that ground looms hold. The loom was made of rods and panels fastened at the right angles to construct a form similar to a box to make it more handy and manageable. This type of loom is being utilized even until now due to its portability.  Rigid heddle Looms – These are the crisscross manifold loom types. The back- strap looms and frame looms fall under this type. This one normally features one harness, with its heddles attached in the harness. The yarn or thread goes in an alternate manner all the way through a heddle and in the gap between the heddles. In this way, lifting the harness also lifts half of the threads and letting down the 30 | P a g e  harness also drops the same threads. Strands leading through the gaps between the heddles stay in position.  Haute Lisse and Basse Lisse Looms – These are generally employed for knitting conventional tapestry. Haute Lisse has the yarn or thread hung straight up between 2 spools. The Basse Lisse loom, on the other hand, has the warp thread stretched out horizontally between spools. Plastic Materials The development of plastics from the mid-nineteenth century to the present has profoundly changed the materials of our physical world. As plastics inundated the home, workplace, and every industry and profession, they also found their place as a material for the creation of art. Plastic has become a general term for synthetic materials that, as their name connotes, can be bent, molded, or formed into any shape, be it rigid, flexible, or liquid. The earliest plastics were actually modifications of natural materials. Horn, amber, shellac, and tortoiseshell can all be manipulated into forms by heating. In the nineteenth century, the world of synthetic chemistry began to boom, resulting in the new technologies of the chemical, dye, paper, and textile industries. Presently, plastics are now being used in creating different crafts – ranging from decorative materials such as murals, paintings, and sculptures to various forms of furniture like chairs, tables, and cabinets. ACTIVITIES/ASSESSMENTS: 1. Identification. Write the corresponding answer before each number. 1. A fast-growing plant known for its excellent properties making it an ideal substitute for wood. 2. A delicate and exquisite handwoven cloth that is made from fibers which can be found in pineapple leaves. 3. An art form which is seen as a reflection of one’s accomplishment and rank during precolonial period. 31 | P a g e  4. A Malay term which means “to tie” or “to bind”. 5. A craft described as multi-hued containers made from bamboo poles and are often used for carrying and storing tobacco. 6. A mechanism or tool used for weaving yarn and thread into textiles. 7. A percussion instrument that can be classified as a shaken idiophone. 8. A reflection of a country’s rich culture and tradition that has long been prevailing in the society. 9. A type of pot used for cooking. 10. A type of fiber which is made from abaca plant and is said to be endemic in the Philippines. Enumerate the different type of looms discussed in the module. 2. True or False. Write TRUE if the statement is correct, and FALSE if otherwise. For false statements, encircle the word or group of words that made the sentence incorrect. 1. Bamboo is one of the most economically-important non-timber forest products in the Philippines. 2. Wood burning tools are electronic, handheld devices that somewhat resemble the shape of a gun. 3. Tumpong is a hallow wooden Igorot drum, topped with either pig or lizard skin. 4. Rattan’s flexibility, strength, and durability make it perfect for crafts and all other artistic items. 32 | P a g e  5. There are 40 endemic species of bamboo in the Philippines. Answer the following questions:  What is the importance of art and the different forms of crafts in the society?  Is it essential to preserve the crafting industry in the Philippines? Explain your answer.  Do you agree that arts and crafts are a reflection of a country’s rich culture and tradition? Explain your answer. 33 | P a g e  FAMILY AND CONSUMER LIFE SKILLS LESSON 3: INTERIOR DESIGN LESSON 3 34 | P a g e  LESSON 3: INTERIOR DESIGN OVERVIEW: This lesson will cover the topics regarding the history of interior design, different house types as well as the various interior design style – traditional, modern, contemporary, industrial, eclectic, minimalist, and many more. LEARNING OBJECTIVES: After successful completion of this lesson, you should be able to:  Analyze interiors within a historical and cultural context  Recognize the elements and principles of design and their applications  Identify the physical as well as social and psychological aspects of design COURSE MATERIALS: History of Interior Design Before the profession rose to prominence, interior design came in instinctively to strictly coordinate with the architecture of buildings. The profession of interior design came with the rise of middle-class society and the complicated architecture that rose to popularity during the industrial revolution. The quest to make the best use of space, along with the attention to user well-being and functional design continues to push the development and life-enhancing possibilities of today’s iteration on the interior design profession. The practice of interior design harkens back to the Ancient Egyptians, who decorated their naive mud homes with basic furnishings enhanced by animal skins, simple textiles, graphic biographical and spiritual murals, sculptures, and painted urns. Ornate gold ornaments found in Egyptian tombs (such as King Tutankhamen’s) and trinkets highlighted the need for more distinctively rich decoration to symbolize the wealthier and powerful Egyptians. Roman and Greek civilizations advanced the Egyptian art of interior designing and accessorizing by celebrating civic pride through their invention of domed-roof public buildings. For their homes, elaborate Greek wooden furniture featured intricate ivory and 35 | P a g e silver decoration while the Romans concentrated on marrying beauty and comfort, with both civilizations home interiors designed to reflect wealth and social and political status. Roman furniture was often made of stone, marble, wood, or bronze, and was made comfortable via cushions and expressive tapestries. To elevate their homes, both Romans and Greeks brought in vases and created mesmerizing mosaic floors, and wall paintings and frescoes to make their spaces unique to them. Following this period of decorative ornamentation, there was a sudden movement to exactness due to the grim ongoing wars throughout Medieval Europe and the rise of the Christian church. Coined the Dark Ages for good reason, interior design history of the era featured somber wood paneling, minimal and solely practical furnishings, and stone- slab flooring. Even wealthier patrons of the era stuck to muted, sobering colors when adding decorative extras like tapestries and stonework. After the Dark Ages, Europeans were once again inspired to introduce color and decorative ornamentation into their homes. During the 12th century, darkly romantic Gothic style was created to make the best use of natural light and freshly popular open interiors. Throughout the 15th and 16th centuries, the French Renaissance started a renewed focus on art and creativity in interior design. Architects of the time began creating homes with substantial decorative notes including marble floors, ornate inlaid woodwork, paintings, and furniture made with the finest materials. After this period, intricate and complex Italian Baroque designs took a hold over Europe. The Palace of Versailles in France for instance made remarkable use of Baroque interior design elements like colored marble and stone, stained glass, ornately painted ceilings, and spiraling columns. By the 18th century, European interior designers made Rococo style increasingly popular while taking influence from Asian stoneware, floral prints, and furniture inlaid with exotic details like ivory and mother-of-pearl. Then came the Neoclassical look of the late 18th century, a distant take on the celebrated design elements found in ancient Rome with its use of brilliantly colored silk, satin, and velvet. From the early 1800’s and on, more freedom and eclecticism were often found in interior design in Europe and America. And over the next two centuries, a slew of 36 | P a g e innovative and modern interior design movements would come and go out of style as the times changed including Art Deco, Art Nouveau, Victorian, and industrial Bauhaus style. The 19th century saw, however, the ultimate in appreciation and the popularization of interior design. No longer exclusive to royal compounds and homes of wealthy citizens, the possibilities of life-enhancing interior design began to reach critical masses in the later part of the 1800’s. And by the 20th century, functionality became a key component in the approach to interior design as the growing presence of home appliances such as stoves, washing machines, and televisions prompted a new challenge for interior designers, who had to design spaces with more than aesthetic reasons in mind. House Types Houses can be built in a large variety of configurations. A basic division is between free-standing or single-family houses and various types of attached or multi-use dwellings. Both may vary greatly in scale and amount of accommodation provided. Although there appear to be many different types, many of the variations listed below are purely matters of spatial arrangement or scale rather than style.  House and Lot – This type of home is one of the most preferred real estate properties by people. As the name suggests, this is a parcel of land that has a house built in it. Buying this kind provides a benefit to have more freedom and space to move around or make home improvements. It also gives a sense of privacy not often achieved in a condo. But whether or not this option is suitable for your needs would depend largely on five key variables, namely demographic; lifestyle preference; size of the family; investment consideration; and asset utilization.  Condominium – More commonly known as condo, this type of house is a large property complex divided into individual units. Ownership usually includes a nonexclusive interest in certain "community property" controlled by the condominium management. The said management are composed of individuals elected by residents and are responsible for overseeing day-to-day operations of the property, such as maintenance. 37 | P a g e   Townhouse – This is a single-family home that has either two or three thin floors. They’re traditionally set side-by-side between other townhouses, forming a tight row down a street or even a block. Townhouses were built to squeeze as much living territory into densely populated areas like cities. Just like condominiums, it has home owners association to cover any shared maintenance costs.  Apartment – This is a rented residential unit that is part of one or several residential buildings. There is typically one owner or management company for all the units who does all the maintenance and upkeep. The rental lease options are flexible and can range from a few months to one year, which is usually the most popular lease term. Apartment renters usually have access to common areas such as a gym, pool, covered parking and trash disposal. Interior Design Style for Home Interior design comes in a range of formats and formulas, sometimes utterly distinct and other times with only the subtlest of differences. Yet each presents its own flavor, finish and experience that render a space in unique chapters of inspiration, history and creative endeavor. With so many types to choose from, however, many people become overwhelmed and find it difficult to find the right decor for their home. To help you take a step back and look at the bigger picture, here’s a list of the most popular interior design styles that can cater your personal taste. I. Traditional Traditional design style offers classic details, sumptuous furnishings, and an abundance of accessories, being rooted in European sensibilities. Traditional homes often feature dark, finished wood, rich color palettes, and a variety of textures and curved lines. Furnishings have elaborate and ornate details and fabrics, like velvet, silk and brocade, which may include a variety of patterns and textures. There is depth, layering and dimensionality within this type of design. II. Modern 38 | P a g e  Modern architecture and interiors, is a broad umbrella term for design styles united by a common intention – a celebration of material, technology and composition through authenticity, transparency and efficiency. It is inspired by mid to late 20th century décor trends, adopting clean lines and gleaming metallic accents. Distilled into a single word, this style is described to be “sleek”. It embraces simplistic individual elements and amalgamates them into a cohesive design that gives a welcoming feel without being too loud or daring. Black, white, and greys form the basis of the color palette, complemented by hints of different prime colors like red, yellow, and blue. III. Contemporary The Contemporary style, by its very definition, is current and therefore is an ever evolving palette that echoes prevalent trends and tastes at any given time. As such it is tricky to characterize this style as a set of given ideas, intentions or traits; however, as a design style it diverges from the modernist aesthetic by presenting a more balanced and rounded approach to interior design. The elements, colors and lines are laid out in gentler compositions that make as much room for visual indulgence as functional efficiency. Neither cold nor too formal, these are warm, cozy spaces that are a lot more fluid and instinctive in their making. IV. Shabby Chic Arising in the 1980s, the Shabby chic style reinterpreted traditional British aesthetics to create soft, feminine visual statements. Drawn out in markedly light and airy spaces, this style strikes a distinctive balance between the weathered look of an English cottage and the delicate indulgences of more classical influences. Moreover, it emphasizes vintage elements to recreate the antique flea market look. The furniture are characterized by their aged appearance, with distressed wood composition covered in sanded milk paint to show signs of wear and tear. Decorative accents for shabby chic decor should be soft and opulent, often with an affected feel, in order to bring the overall interior design to a contemporary standard. V. Industrial 39 | P a g e  Industrial interiors celebrate the modernist eye for efficiency and functionality by transforming the working parts of a building into its primary aesthetic. Beams, columns, pipes, ducts and flanges are brought to the fore to emphasize the ‘machine for living’, rendering these interiors in a largely masculine overtone. Unlike many other offshoots of the modern movement, industrial style interiors do not shy away from weight or roughness, embracing the worn, recycled and salvaged. VI. Eclectic Surprising, unexpected and unafraid to break the rules, eclectic style interiors personify individuality and freedom. With no guidelines or intentions per se to box it in, this style borrows freely from others, harmonizing a gamut of ideas and inspirations to suit the space and purpose at hand. At its core this design style comes with a lot of variation and layering, deftly using these to create an overall rhythm that animates the interior and saves it from being utterly overwhelming. Eclectic style relies on core design sensibilities to make sense of the chaos that it dwells in, striking harmony through color, composition, balance and materiality. Fabric and texture in particular play a prominent role in bringing variations and layers to the space and aesthetics, without compromising on its fluidity and coherence. VII. Beach/Nautical Warm, relaxing, and positive. Nautical decor reflects the New England beach house spirit. This interior design style is based on white or sand colored foundation, with blue as the primary accent color. Material-wise, nautical decor incorporates unfinished wood in its tables or chairs, combined with chic linen upholstery for the lounge seats and sofas. The options for decorative accents are many – seashells in clear jars, jute ropes, rowing oars, sailboats, navigational maps, and many more. VIII. Farm house Classic, elegant and comfortable, the farmhouse style of decorating is all about keeping things simple and organic. Unlike many other modern interior design styles, this particular approach allows you to decorate with a wide variety of accessories and furnishings that add a touch of inimitable personality to your home. Pretty much any home 40 | P a g e can embrace the farmhouse vibe regardless of the landscape that surrounds it. Rustic, minimal and cozy, this style allows you to turn up the element you wish to highlight the most with a simple tweak in the finer details. IX. Asian A subset of contemporary style, Asian interiors focus on clean, sleek lines and striking shapes – and often give off a peaceful, serene feel. In Asian-style homes, you’ll notice a reference to nature, with rooms containing pebble backsplashes, decorative greenery and stone sinks. There’s also an emphasis on natural design elements like wood and concrete tile. Because Asian-inspired homes focus on cleanliness and serenity, multi- purpose furniture is often used to disguise storage, which makes it an effective style for small spaces. X. Minimalist Sparked by the minimalist arts movement from 1960s to 70s, and inspired by traditional Japanese design, minimalist interiors express the driving concepts of modernism in an almost puritanical palette. Stripping things down to their bare basics, minimalism offers an aesthetic that relies on the efficiency of the design. Devoid of distractions or clutter, minimalist interiors are streamlined to maximize on bold visual impacts and the underlying use of the space. Elements and motifs are kept to a bare minimum, with concealed storage and careful detailing playing their due part. Colors are explored in hushed tones, with an accent or two taking center stage. The repetition and movement of lines and a generous introduction of natural light keep these interiors light and dynamic. Effects of Good Interior Design Interior design has to do with everything that’s visually appealing while being effective and practical. The process itself works through a system of methods that allows the creation of appropriate and interesting ways to solve annoyances and satisfy needs in the occupants’ everyday lives. 41 | P a g e  Although the bond between interior design and our emotions has gained much attention in the last decade, this form of environmental psychology exists for thousands of years now. Because of the rise of neuroscience, scientists are doing plenty of research on this topic and finding the most incredible results. They have shown the ability of interior design elements to evoke positive or negative emotional response in people. These findings open the door to design spaces that consciously manipulate decorative elements with the goal of encouraging creativity, peace and happiness. Many objects and elements inside a house can have a significant impact on one’s mood. Take colors as an example. The fact that they can generate or enhance certain emotion is so deeply rooted in our minds that we even use it in our vocabulary – we say we feel blue, that we are green with envy and sometimes we just like to think pink. According to what we know about color psychology, vibrant shades like yellow, orange, and green encourage socializing and communicating, while dark hues like purple, deep blue, red, and darker shades of green reflect a bit gloomy feel. Still, when applied in appropriate places, they can evoke sense of comfort. Warmer shades of yellow and orange inspire relaxation and boost creativity. On the other side of the thermostat are icy blue and green, which evoke a sense of calm. Red is the usual “bad guy” of the home décor, because although it can raise energy when used in smaller amounts, it can appear hostile and increase anxiety when used as the prevailing color of the room. How the space is lit is also very important for the overall ambience. The best lighting source is, of course, the sun, so the number and size of the windows in the room can boost one’s happiness, increase sadness or enhance anxiety. A 2002 study concluded that the presence of daylight was one of the most important factors in increasing sales volume, thus telling us that natural light improves human performance too. According to a survey published in A Journal of the Association for Psychological Science, certain rooms can produce very tangible emotions. The 200 participants of the research were given a list of hypothetical rooms typical for an average home, and asked to choose two ambiance description of each of them. Unsurprisingly, the results matched 42 | P a g e what is the conventional wisdom of interior design, e.g. the entry room should be inviting, the master bedroom reflects a sense of romance, the closet represents organization, etc. The size and the spaciousness of the room also influences occupant’s mood. In fact, a study published in InformeDesign reviews the impact of the, often overlooked, ceiling height on individual’s notion of freedom or confinement and finds that the height of the ceiling impacts subject’s subconscious perception of space and environment. It further proved that people are more creative and focused in rooms with higher ceilings, and their mood is significantly improved. Many studies pointed out that the proximity of plants can especially improve one’s mood, concentration and even memory retention, since the sight and the presence of natural elements reduces stress. Besides colors, spaciousness and natural elements, the textures and shapes of the furniture in the house can also produce certain emotional responses – something that is learned from the ancient practice of Feng Shui. The rich texture of a shaggy rug will enhance the sense of comfort and happiness, while the decorative metal elements, such as wall clock and vase will promote strength and independence. Wooden elements, on the other hand, are linked to health and personal growth. ACTIVITIES/ASSESSMENTS: 1. Answer the following questions.  Among the various kinds of interior design styles, which one do you like best? Explain your answer.  How does interior design affect a person’s psychological aspect?  Give the corresponding advantages and disadvantages for each type of house – condominium, townhouse, house and lot, and apartment. 2. Identification. Write your answer before the number. 1. An interior design style which is described as an ever-evolving palette that echoes prevalent trends and tastes at any given time. 2. A rented residential unit that is part of one or several residential buildings. 43 | P a g e 3. A color which is said to be the “bad guy” of the home décor. 4. A design style that comes with a lot of variation and layering, deftly using these to create an overall rhythm at home. 5. The period where functionality became a key component in interior design. 6. An interior design style that focuses on cleanliness and serenity. 7. Words that describe the decorative accents for shabby chic décor. 8. A design style which is all about keeping things organic and simple. 9. The best lighting source at home. 10. A single-family home that has either two or three thin floors 44 | P a g e  FAMILY AND CONSUMER LIFE SKILLS LESSON 4: FOOD SERVICE LESSON 4 45 | P a g e  LESSON 4: FOOD SERVICE OVERVIEW: This lesson will delve into the broad concept of food service – its development as an industry, different trends and job opportunities, as well as the various sanitation and beautification methods. Moreover, it will expound on the proper ways and guidelines when planning a kitchen layout, menu, and other food products. LEARNING OBJECTIVES: After successful completion of this lesson, you should be able to:  Describe the development of food service industry – the current trends as well as the various job opportunities in the said field  Identify the common accidents in food service  Organize a well-planned menu  Practice proper food handling and good housekeeping COURSE MATERIALS: Introduction to Food Service Industry Food service is a dominant component of the hospitality industry that represents a significant proportion of the economy. Restaurants and other food service providers are so widespread that a large portion of the total population have worked in this industry one way or another at some point in their lives. To explain further, a food service institution is one which plans, prepares, and serves food in quantities far greater than those characteristic of usual home meals. This is usually accompanied by a certain type of accommodation or lodging facilities in exchange for a fee – offering not only hospitality but a wholesome dini