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Home Ec Assignments 2014 Super


The Functions of the Nose:

The nose is the body’s organ of smell and also functions as part of the body’s respiratory system. Air comes into the body through the nose. As it passes over the specialized cells of the olfactory system, the brain recognizes and identifies smells. Hairs in the nose clean the air of foreign particles. As air moves through the nasal passages, it is warmed and humidified before it goes into the lungs. The most common medical condition related to the nose is nasal congestion. This can be caused by illness, allergies, or environmental factors resulting in inflammation of the nasal passages. The body’s response to congestion is to convulsively expel air through the nose by a sneeze. Nosebleeds, known medically as epistaxis, are a second common medical issue of the nose. As many as 60 percent of people report nosebleed experiences, with the highest rates found in children under 10 and adults over 50. Rhinoplasty is a plastic surgery procedure for problems, both medical and aesthetic, with the nose. Besides human beings, mammals, fish, birds, and amphibians have noses.


The Functions of the Larynx:

The larynx (sometimes called the voice box) is a tube-shaped organ in the neck region between the pharynx (throat) and the trachea (breathing tube). The larynx houses the vocal cords and has a cartilaginous skeleton and intrinsic and extrinsic muscles that help it to carry out its primary functions, which include voice production, control of airflow (breathing) and swallowing.

Voice Production:

According to the University of Pittsburgh Voice Center, voice production occurs as the result of three components: the production of airflow, generation of sound and articulation of voice. The vocal folds, or vocal cords, lie in the center of the larynx. A cartilaginous structure called the arytenoid is at the back of the vocal cords. When we breathe, muscles attached to the arytenoids pull apart and open the airway to allow for airflow. As air passes by the vocal cords, they open and close rapidly, resulting in pressure changes that result in the production of sound. Intrinsic muscles in the larynx can produce changes to the position and tension of the vocal cords that alter the pitch of sound. The remainder of the vocal tract, including the throat, nose and structures of the mouth, are then involved in the production of speech.


The Functions of the Epiglottis:

The epiglottis is essentially a trapdoor in your throat. It is an elastic cartilage covered with a mucous membrane located at the entrance of the larynx (voice box) and the base of the tongue. It is shaped like a leaf and guards the entrance of the glottis (the opening between the vocal cords). The epiglottis is one of the nine cartilage structures that make up the larynx and it is covered with taste buds. The upper surface of the epiglottis can be seen through your mouth.

Epiglottis Function

When you swallow food, the epiglottis folds over the glottis to stop liquid and food from entering the trachea (wind pipe). Thus, food goes right to the esophagus so that one would not get choked. It also serves to produce speech sounds in some languages.

How This Works?

Two sets of muscles – intrinsic and extrinsic – are responsible for larynx movement. Intrinsic muscles control the vocal cords and speech, while extrinsic muscles control the laryngeal structure and the folding of the epiglottis. When you breathe and do normal activities, the epiglottis sits in an upright position and allows air to pass through the larynx and into the trachea and lungs.

When you chew food and swallow, the chewed food reaches the pharynx (throat) and sets off the extrinsic muscles that make the entire larynx move upward. When this happens, the epiglottis touches the base of the tongue and blocks the glottis and the food is directed toward the esophagus. When the food hits the epiglottis, the extrinsic muscles relax and the epiglottis returns to its upright position and the larynx opens.

Epiglottis Problem- Epiglottitis


Epiglottitis is when your epiglottis gets inflamed and swollen. Haemophilus influenza type b (Hib) bacteria is usually the cause of epiglottitis, but it can be caused by other bacteria or injury. Epiglottitis is considered a medical emergency because it can restrict the air supply to your lungs and children, in particular, can be vulnerable to it. Less common causes of epiglottitis include fungal and viral infections; trauma to the throat; and smoking illegal drugs such as crack cocaine and marijuana.


The onset of epiglottitis is fast, but it can also take up to a few days to develop in adults and older children. Symptoms include difficulty breathing and swallowing; a severe sore throat; excessive drooling; a high temperature of 38ºC (100.4ºF) or above; a hoarse voice; high pitched breathing.

Breathing may improve when you lean forward. A swollen epiglottis is very serious because it can restrict oxygen supply to your lungs.

Treatments and Prevention

Epiglottitis is treated in the hospital by securing your airway with an oxygen mask or an oxygen tube inserted through your mouth into the trachea. In extreme emergency cases, a tracheostomy is performed allowing oxygen to enter the lungs and bypassing the epiglottis by placing a cut on the front of the trachea and inserting an oxygen tube. Once the airways are functioning, a tube is threaded through the nose and into the windpipe to help you breathe.

You or your child will get liquids fed through an IV drip, until you or your child is able to swallow. Once you or your child is breathing, a broad spectrum of antibiotics will be injected into you and once the infection is identified, a specific antibiotic will be used to treat the exact infection. Antibiotics are administered for several days, and most adults and children recover in five to seven days from epiglottitis if the treatment is prompt.

Haemophilus influenza type b (Hib) bacteria is usually the cause of epiglottitis and a vaccination since the 1990s has been available; it’s the best way to prevent epiglottitis.

Transition Years- Choux Pastry Workshop- Eclairs and Profiteroles

Sewing Fun with 2nd years

Ultimate Chocolate Cake with Transition Years

Cross Links! Home Economics Meets Science with our 2nd years 

2nd year Home Ec students swapped the kitchen for LAB 3 on Friday for their practical.

Students are studying the circulatory system and how best to apply their knowledge than with a heart dissection! 

Our lamb and cow hearts ranged in names from Delia to Paddy but good fun and learning was had all round! 

A heart dissection, just what you need to get in the festive spirit!

1st Year Class Assessment - Worth 50% of Christmas Exam

Ms. Conaty set 1st years a challenge, worth 50% of their Christmas test, to design a 3D model of the new SafeFood Food Pyramid. 1st years had 1 week to complete the task and the pictures and video speak for themselves! 

On presentation day, each first year showed huge creativity and effort. There was an array of colour throughout the models. Even better was the materials used to build the food pyramids from wood, paper, cardboard and lego! 

This project had an important cross-curricular link with Home Economics linking with Woodwork (in some cases), S.P.H.E., numeracy, literacy, Science, Maths and P.E. to name but a few! 

As always, St. Clare's Comprehensive is conscious across their subjects to promote active learning and encourage peer and self-evaluation.

​Well done to all 1st years! 

Consumer Studies Lessons: St. Clare's Comprehensive

3rd years break into groups to formulate their piece of the ''Jigsaw'' on core content taught in the class. Each group has a timer, manager, recorder and speaker. The speakers present and  teach their piece of the jigsaw to the class and in return, classmates offer peer feedback on how to maybe enhance their notes. 
Today, the class discussed claims. While exploring the Consumer Protection Act, 2007, the class had a discussion on what claims they had experience of being as false. Next day delivery was the most common false claim experienced by the class, including Ms.Conaty! 
Now to get the class moving! Some active learning. All 3 groups were given various words and had to discuss which word should go under the following headings: Sale of Goods and Supply of Services Act, 1980, Consumer Information Act, 1978 (Now Consumer Protection Act, 2007) and Redress. Once discussed, the nominated ''runner'' had only 1 chance to use the groups feedback to stick the word under the right heading.

Students applied their teamwork and communication skills during this activity.

Leaving Certificate Home Economics Review of November Assessment 

My Strandhill Bakery Workshop for 4A Transition Year Students

On Tuesday, 7th of November, Dimitar from My Strandhill Bakery carried out a yeast workshop with 4A's in Tranistion Year. Each student prepared, baked and brought home 2 loaves of challah bread.

The workshop was extremely informative, with Dimitar sharing many trade secrets with the TY's  about having a career in bakery.

​The 4A's were extremely skilled, particularly at plaiting the bread. On behalf of 4A and Ms.Conaty, we would like to say a huge thank you to My Strandhill Bakery for facilitating this highly energetic workshop. We lookforward in the Home Economics kitchen to welcoming back Dimitar on Tuesday, 5th of December to work with the 4B transition year group

The Official 1st Year Home Economics Class! Sensory Testing

The 1st years have completed their taster programme! Subject choices have been made. On Friday, Ms.Conaty's class completed the taste bud test using vinegar, sugar, salt and lemon juice solutions to see what parts of their tongues where most sensitive to the tastes! 

Textile Achievements in St.Clare's Comprehensive

On Saturday, 14th of October, Clara Hewston from Manorhamilton travelled to the ATHE conference in the Athlone Springs Hotel to collect her first prize in the Junior Category of St.Angela's College's Sew Cool Competition. 

This was a huge achievement for Clara who is an extremely talented student in Home Economics and Art, showing great creativity especially with baking and sewing. Clara saw off 250 students to win the top prize. 

The winning project was submitted as Clara's art project  for her Junior Certificate Exam. She completed this talented piece while in St.Clare's Comprehensive under the proud watchful eyes of her Home Economics teachers Ms. Conaty, Ms. Maguire and art teacher Ms. White.  The project contained an array of stitches and manipulation of metal too to create an unique textile piece. 

Clara was presented with a cash prize and a school prize of a voucher to Hickeys Textiles. 
From all in St. Clare's Comprehensive School, well done Clara. 

Fishy Going on's by 2nd years

Home Economics Achievements 

Junior Certificate Home Economics
Congratulations to Clara Hewston whose textile piece has been selected for the St .Angela's College Sew Cool Final. Clara's wall hanging showed great creative flare, with an array of textile stitches. Best of luck in the competition Clara! 

Afternoon Tea by 4A

4A completed their afternoon tea workshop by preparing some choux pastry, with the finished results being either eclairs or profiteroles.

4A bake up a feast....Death by Chocolate Workshop

Cooling Cakes.....LETRIM STYLE 

1st year taster Programme: Pancake Workshop 

2nd Year Afternoon Tea Delights: Strawberry and Cream Puffs

Task 1 Revision of Scones 

Attendance at the International Federation for Home Economics Conference Reception

Attendance at the International Federation for Home Economics Conference Reception
On Tuesday March, 21st, Ms.Conaty and 3rd year students Laura Fowley and Alannah Doherty were invited to the International Federation for Home Economics Conference Reception.

The girls presented examples of highly talented textile work produced by both them and other students. Both girls spoke to lecturers and researchers from around the globe on what Home Economics means to them and how the Irish experience of the subject differs from that of those who live around the world.

Junior Certificate Home Economics Cookery Exams 

3rd years will take their Junior Certificate cookery exams on Monday the 3rd to Wednesday the 5th of April.

Students have been practicing like mad at home and in school.

Take note of your exam times ladies and gentlemen.

Happy Practicing :) 

Our Junk Kouture Entries- Drop Dyed Gorgeous 

Amy Mullin, Clara Hewston and Emer Keenan are the brains behing Drop Dyed Gorgeous. Inspired by the art of Descience, where design meets science, the girls produced this scientific phenomena. 5 1/2 months of hard work it took!

The skirt is filled with 100's of recycled droppers collected from the school's science lab's over the past year. Each dropper was individually filled with food dye and burnt using a bunsen burner to seal. The droppers were individually glued on to create this explosion of colour.

Next the lab jacket. Ready for the bin but restored by tie dyeing using chemicals such as iodine and biurets! Ink was then used to produce the vibrant red colour

The crown was produced using old acetate from the staffroom, coloured in by the group and then an old periodic table to complete the look. The belt was made using old wires from the science lab and the shoes were adorned with acetate and decorated with paint. 

Junk Kouture: Victorian Vogue by Jillian Boardwell 

Junk Kouture: Drop Dyed Gorgeous 

Our over all style was inspired by the Great Gatsby era. As generation Z, our generation is in stark difference to that of the wealth and glamour of the 1920's. Homelessness and poverty is rife in our society. The skirt is an old lampshade that we painted and adorned with copper coins (donated by students). Our armour is adorned by coins as are the cuffs. Amy Mullin, Cathleen Vesey & Jade Chandler

Neven Maguire visit 

Inspiring Past Pupil, Neven Maguire, Comes to visit school
On Friday, Students and staff were given the pleasure of having Neven Maguire's company to finish of Change It Week. Neven, a past student, provided the whole school with a most inspiring talk. You could hear a pin drop as he gave us an insight into the life of an award winning chef and entrepreneur.
Neven spoke at length about his time in St.Clare's Comprehensive, a happy time. He shared with us how he accidentally took Home Economics as a subject for Junior Certificate. The woodwork class was full and Mr. Eugene Kelly, the woodwork teacher at the time, sent a young Neven up to Ms. McMorrow's Home Economics class. Mr. Kelly, therefore, largely held himself responsible for Neven's successful cookery career! 
Neven shared with us about his cookery education, studying in Enniskillen and working in many acclaimed restaurants. He was quick to share with us the knock backs he had received in life and how students may experience similar. He reminded students how they need to fight back and work hard like he did. 
Neven also shared with us his love for his homeland, Blacklion and the work he and his staff put in to make MacNean restaurant the outstanding success it is. Each of Neven's stories had a life lesson. For example, he outlined how he treated his staff, a model example. This in turn brought home the importance to students the importance of listening and treating people from all walks of life with respect.
Neven drew attention to the importance of family. We were also given many stories on his television career and how he balances work and family life to get a good work life balance.
Neven presented prizes to students in each year for their mindfulness colouring. Winners were as follows. Chloe Dolan 1st year, Maeve McGoldrick 2nd year, Christie Mostyn 3rd year, Clara Hewston 4th year, Olwen Yappa 5th Year and Owen Clancy 6th year. Stephen Brick won a prize for his random act of kindness. Neven finished off his visit to the Scholl with a tour of the extension and a quick visit to Rang Mhic Dhiarmada.
From all the staff and students at St. Clare's Comprehensive, we thank you Neven for the most enjoyable, inspiring talk that was the Friday pick me up that we all needed. We wish you further success with all your ventures and look forward to having you back again in the near future.

Change it week 

Happy Cooks from Rang Mhac Dhiarmada. Cooking up a storm with Lebanese noodles :D 

1st Years Cereal Killers 

Happy Christmas to our hard working students.

Festive Jammy Dodgers by 1st Years!

Prize Giving for 1st Year Nutrition Quiz

Sarah, Helen, Chloe and Siobhan came 1st in the quiz and won a cook book each :)
Kiera and Amy won 2 high fashioned flour dregders for having the best team name

Christmas Cakes for a good cause! 

The Strandhill Baker - 5th Years complete task 4: yeast

On Thursday, the 24th of November, Craft Baker Dimitar Dosev aka ''Miki'' carrieed out the most brilliant yeast workshop with 5th year students.

Dimitar started a wholesale bakery in Strandhill in the heart of the Wild Atlantic Way. Dimitar is a graduate of the Irish Baking Academy & the French National Institute of Bread & Pastry.

Dimitar has a passion for high quality bread and pastries. So who better to inform the students of the underlying principles of yeast other than Chef Dimitar! Students were divided into 2 groups for the session (38 students in total) and each student produced his/her own challah bread! Dimitar provided all the ingredients for students along with notes. The laughter and jokes? Well they were free of charge :) 

In between times of proofing, Dimitar shared the history of yeast, the underlying principles and the many uses for it in sweet & savoury dishes. Dimitar also discussed the key task requirements for the Journal assignment too.

Dimitar also discussed his career choice, his training and travel experiences where his baking trade brought him from country to country. He also shared his tips on how to throw a top class dinner party, as Dimitar was the winner of Sligo Come Dine with Me a few years back.

We cannot thank Dimitar enough! We highly recommend the Strandhill baker who is so reasonably priced and whose passion for baking and cookery inspired our group of students. 

We already have big plans for Dimitar to come back and bake with our TY students. 

The Assingment
''The use of yeast in home baking has become popular as a result of TV cookery programmes.   Carry out research on the use of yeast as a raising agent in home baking. Refer to: types of yeast used, the underlying principles and examples of dishes.   Investigate and elaborate on the key points that should be observed to ensure success when using yeast in home baking. Prepare, cook and serve one of the dishes (sweet or savoury) from your research.   Evaluate the assignment in terms of (a) implementation (b) the advantage or the disadvantage of baking with yeast at home and (c) cost of the dish in comparison to a similar commercial product''.

Contact Details: 

GAA & St. Angela's College: 

Ms. Conaty and members of Melvin Gaels G.A.A club carried out a cookery workshop on November 19th under the Recipe for Success scheme.

Recipes for Success is a unique healthy eating/nutritional initiative designed to respond to an identified need in GAA clubs for practical programmes supporting healthy eating for GAA players & members - as explained by Colin Regan (GAA Health & Community Manager) & Dr Críonna Tobin (Sports Performance Nutritionist). Recipes for Success is a unique healthy eating/nutritional initiative between the GAA and the Home Economics Department at St. Angela's college, Sligo. The unique collaboration brings together expertise from an array of sectors, including leading Irish sports performance nutritionist Críonna Tobin. Recipes for Success has two elements; a kitchen-based cookery workshop which is exclusive to Healthy Clubs and a Recipes for Success toolkit which is filled with tasty, healthy, performance enhancing recipes that are easy to make. To find out more information and access the Recipes for Success toolkit visit www.gaa.ie/community


1st Years - apple crumble 

1st years took to the kitchen and produced some delicious apple crumbles on Tuesday, 15.11.2106

3rd Year Home Economics Cookery Mock Exam! 

Bord Bia Pork/Bacon Competition- 2nd year entries to date!

Why Should Students Take Part?
This competition has been specifically designed to complement junior and senior cycle curricula. It aims to develop the students’ knowledge and understanding of food and nutrition; to develop their creative skills in relation to the preparation, cookery and presentation of food and to create awareness, understanding and appreciation of quality in food products.

The competition will have two categories for entries and adjudication
  •  Junior Cycle – 1st to 3rd Year 
  • Senior Cycle – TY to 6th Year
The winners will receive: 
Junior Winner: €400 One4all voucher  Junior Runner-Up: €200 One4all voucher
 Senior Winner: €400 One4all voucher >Senior Runner-Up: €200 One4all voucher
Teacher’s Prize: €100 One4all voucher (WHICH WOULD BE WELL DESERVED OFF COURSE! ) ;) 

The classes of the Junior and Senior category winners will be invited to attend a cookery demonstration with Roz Purcell at Bord Bia!

Celebrating Maths Week Home Economics Style

  • All subjects got involved to celebrate maths week this week, 17th to 21st of October. Home Economics is currently looking at Dairy Products and how better to tie the 2 subject together with some ingredient and nutrient calculations.
  • Understanding food labels is key in fighting the obesity epidemic in Ireland.
  • 2nd years brought in their now ''ex'' favourite yoghurts and calculated the sugar content of each yoghurt (1 teaspoon = 4g so divide your sugar content by 4 to get the number of teaspoons).
  • Students were shocked to see the yoghurts presented by the media as ''healthy'' had the higher amounts of sugar in them too! 

St. Clare's Comprehensive T.V. Debut!

On Monday the 10th of October, 6th year students Alfie Cavaliero and Ava Murray with their teacher Danielle Conaty were asked to appear on the Claire Byrne Live Show on Obesity. Here, Ms.Conaty spoke about why Home Economics should be compulsory in tackling the problem of obesity in Ireland.

1 in 4 children are overweight or obese and 26% of adults are obese! 

Home Economics is mandatory in Japan and the obesity rate is only 3% as a result! 

Well done to Alfie and Ava who represented their school so well and did the Home Economics Department proud.

1st Years try out Home Economics- 1B's turn!  

1st Years Projects on obesity 

TY's Afternoon Tea

TY's are a force to be reckoned with it in the kitchen! They applied their knowledge of choux pastry to produce some delicious homemade eclairs! 
Next up was some Donal Skeehan Creme Egg Cupcakes!

Next week, we will be talking about the forbidden ''C'', Christmas Cakes! Students will prepare and bake their own Christmas cakes! 

3rd Year Home Economics: Task 2- Oats and Berry Crumble with homemade custard 

3rd year baking homework 

As part of their homework. 3rd years practice preparing, baking or cooking and serving one of the 7 tasks of 2016 each weekend. This week students had to prepare, bake and serve scones and muffins using 2 types of flour. Here's some samples of what students baked at home and kindly sent on to our website as H/W evidence :)

TY'S take to the kitchen!  - Death by Chocolate 

4B took to the kitchen today to complete their 1st cookery workshop as part of their Home Economics Module :) 
Modern methods of cooling cakes in Manorhamilton! 

1st Year Taster Programme: Home Economics

1st Year Home Economics 

1st Years put their time management and teamwork skills to the test today when studying the sewing machine. 
Students learnt about the parts of the sewing machine, their functions and how to thread the machine.
All of which was done under the pressure of the famous 1 minute time bomb! 

3rd Year Sewing- The End Results!! 

1st Year Sewing Progress! #DressesforAfrica

1st Year Sewing Progress

O Egg Visit: Cookery demonstration & talk with founder Margaret Farrelly and Veronica, O'Egg Chef

One of our main aims as a subject this year is to raise the profile of Home Ec among students in St. Clare's Comprehensive School.

​We were so lucky to have been joined today by Margaret Farrelly, the founder of O'Egg and her O'Egg chef, Veronica. Margaret's infectious good humour and amazing presence was just what the doctor ordered on this beautiful sunny May Monday!

Margaret explained to students how she set up her business, O'Egg, her struggles and triumphs with the business and explained the power of advertising particularly with social media for her business.

We were given details of her unique selling points, using eggs as a functional food, producing egg products in a bottle to meet the convenient needs of the consumer. 

Best of all, Margaret and Veronica demonstrated some fab Egg based dishes that we tasted throughout the double period.

Margaret explained the versatility of eggs, outlining how Mexican people consume 365 eggs per person a year. We are slightly off this as a nation. Eggs are a cheap inexpensive food with a variety of uses from breakfasts-lunch i.e. omelette,  quiche, eggs Benedict etc. They contain 100% Biological Value Protein, essential for the growth and repair of our body cells.

The generosity didn't stop there!  Margaret gave every student in attendance at the talk a goodie bag containing an O'Egg recipe booklet, nutritional fact booklets on the products, calender & free sample of half a dozen O'Egg eggs.

We cannot thank Margaret enough for her time, generosity and particularly inspiration to see the positive in life, be it at school, home or work! 

Our small token to Margaret was €145 we raised from a bake sale to go towards her charity of choice, Aobhinn's Pink Tie. 

Twitter: O'Egg

5th Year Journal Task: Note: Meabh's ergonomical way of saving energy whilst cooking

Tie-Dye Madness- The Design Process in Action 

1st Years are busy bees apply the design brief to produce a textile (dress) for a 5-10 year old girl living in Africa.

The garment must be a recycled material. 1st years opted to make a dress using a pillow case.

They are currently up-styling it using tie dye and embroidery stitches.

These dresses will be donated to a local woman who is travelling to Africa this Summer and will donate these dresses to the local orphanage.

Cooking for a family of 4 on a budget? No problem says 1st Years! 

2nd and 3rd years prepard, baked and iced Christmas cakes.
These mini cakes were made using a baked beans tin.
Sugars loved the skill of sugar craft and each student donated one cake to their local nursing home as a Christmas gesture. 
3rd Years completed their cookery exams as part of their mock examination.

Students focused on task 2 for this segment of the exam. 

Photo 1 above: Apple Crumble with homemade custard and cream was prepared, baked and served by Rachel McPartlin,

Photo 2 (left) was Sweet potato soup.

Photo 3 (right) was a berry crumble prepared, baked and served by Ciara Kavannagh. 

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