Consumer exam
Steps in Preparing a Household Budget
Regardless of the budget you are preparing you should follow these steps.
1.List Income •Write down how much money you earn and where it comes from.
2.Estimate Expenses •Expenses are all the items, goods or services that you pay for. •List the expenses
and how much you have to pay for each one.
Fixed Expenses •Expenses paid at regular intervals such as weekly or monthly, and that do not change
much. Examples: mortgage or rent payments, insurance and car payments.
Variable or Day-to-Day Expenses• Change monthly according to the needs of the family. For example,
your electricity bill will vary depending on how much electricity the household uses each month.
Examples: water and electricity bills, clothing costs, entertainment expenses, grocery bills and petrol. •It
is possible to control these expenses to some degree. For example, if you think the electricity bill is too
high, make sure everyone in the household switches off the light when they leave a room.
Essential Expenses •Costs that must not be adjusted when the budget is changed because you cannot do
without the goods and services that these expenses cover. Examples: food, clothes, school fees,
transport, water. Non-Essential Expenses or Luxuries •Items that you do not really need.
3.Compare Income and Expenditure •It is important to use a budget to ensure that your income is
always greater than your expenditure. •When your income exceeds your expenses, you can put the
balance towards achieving your goals.
4.Evaluate the Budget •You need to be disciplined so that you stay within the spending limits that you
have set for yourself. •Evaluate your budget regularly by comparing your planned spending with your
actual spending. Here are some guidelines to follow when evaluating your budget:•Make sure that you
have listed all your income. •Keep track of how often you withdraw cash from automatic teller machines
(ATMs).•Check your budget to make sure that you have listed all expenses. Both Fixed and Variable.
•Adjust your budget, as necessary. •Remember to save at least 10% of your income.
5.Corrective Steps to Balance a Budget Here are some ideas that you can use to correct and balance
your budget:•Make Tough Decisions: Cut out unnecessary expenses that are unaffordable to you.
Remember the difference between wants and needs. Set Realistic Financial Goals: Trying to save too
much in too short a period could put a strain on your finances. Rather save a little less over a longer
period to reach the same goal. Keep Accurate Records: Every little thing you buy should be tracked.
Make Sure You Set Aside Money for Unexpected Expenses: This will remove the need to go into debt
should something unforeseen arise.
Debit cards
•A debit card /bank card/cheque card allows a customer access to his/her bank funds immediately
through electronic means. •The bank immediately deducts the amount from your account and
gives it to the business where you made the payment. •A debit card can also be used to draw cash
from an ATM. •Business is guaranteed payment once the card has been accepted. •Debit cards can be
used for mail-order or online purchases .•It is cheaper than withdrawing cash. •Fraud is a problem. New
cards have a chip and a pin number to try to solve this.
Lay buys
•Buying on lay-buy is when a customer pays deposit for goods purchased and the store keeps the goods.
•Each week or month, the customer pays off some of the outstanding total.
•When
the full amount has been paid, the customer takes possession of the goods.
The goods are kept for the customer until the last payment has been made. Interest is not usually
charged for this service. It is convenient for people who does not have access to credit or bank accounts.
National credit act
The National Credit Act (No. 34 of 2005) (NCA) took effect on 1 June 2007.
•Created to regulate the credit industry in South Africa.
•The Act protects consumers from poor credit practices and unscrupulous lenders, shops and
banks.
•It aims to prevent over –indebtedness and to encourage credit providers to lend responsibly
What the NCA does:
•Simplifies and standardizes how information is disclosed in credit agreements.
•Regulates credit bureaux and the information they keep on record about consumers.
•Ensures that all credit providers handle credit products in the same way.
•Helps over –indebted consumers to restructure their debt.
•Provides for one regulator to regulate the entire credit market –the National Credit
Regulator (NCR).
•Establishes the National Consumer Tribunal (NCT) to judge matters relating to the ACT.
Acronyms
NCA – national credit act
NCR – national credit regulator
NCT – national consumer tribunal
NCF – national consumer forum
SANCU – south African national consumer union
SABS (south African bureau of standards)
•Operates in terms of the Standards Act, 2008 (Act No. 8 of 2008)
•Before 2008 SABS was responsible for standardisation and regulation
•2008 Standards Act split the function of SABS
•Stills develops the South African National Standards (SANS)
•SABS remains the only recognised national institution for SANS
•The regulatory functions of the Department of Trade Industry (DTI) are carried out by the NRCS
NRCS (national regulatory for compulsory specifications)
•Established 1 September 2008.
•Primarily
responsible for the administration of three ACTS under its jurisdiction.
•Reporting
to the minister of Trade and Industry.
•A
variety of sanctions are applied where products and services do not meet the minimum safety
requirements.
Fat soluble vitamins
Vitamin A
(retinol)
•Keeps skin healthy
•Important for good
vision
•Important for a strong
immune system
•Ensures normal
growth and
development
•Helps with the body’s
immune functioning
•Anti-oxidant
•Assists the body’s
reproductive system
Vitamin D
(calciferol)
•Plays a role in the
absorption and
metabolism of calcium
and phosphorus, and is
therefore important
for bone and teeth
development
•Essential for normal
growth and
development
•Known as the
sunshine vitamin
because it is made in
the body when the skin
Vitamin A as such is
found only in animal
foods, for example:
•Liver
•Full-cream milk and milk
products: Egg yolk
Carotene is found in
plant foods and is
converted to Vitamin A in
the body:
•Yellow and dark-green
leafy vegetables and
fruits (for example,
carrots, spinach, broccoli,
mangoes)
•Oily fish (for example,
salmon, tuna)
•Milk and margarine
•Most significant
cause of blindness in
the developing world
•Night blindness
•Dry, bumpy skin
•Lowered resistance
to infections
•Retarded growth in
children
•Rickets in children
•Osteomalacia
(softening of the
bones) in adults
•Osteoporosis in
adults
•Excessive intake is
toxic and can cause
headaches,
irritability, nausea,
vomiting, bone, and
joint pain
•Dry and peeling
skin
•Reduced bone
mineral density
•Liver disease
•Large quantities of
carotene are not
toxic, but cause the
skin to turn yellow
•Excessive intake
could lead to
toxicity, with
symptoms such as
nausea, vomiting
and diarrhoea
•Reduced kidney
functioning
is exposed to the ultraviolet rays in sunlight
Vitamin E
•Anti-oxidant
(tocopherol) •Protects cell
membranes from
damage •Thins blood
and prevents build-up
of plaque in arteries
•May lower the risk of
heart disease
Vitamin K
•Essential for blood
clotting
•Plays a role in bone
formation
•Plant oils
•Margarine
•Nuts
•Very rare
•Very rare
•A side effect of an
excessive intake is
impaired blood
coagulation or
clotting
•Green leafy vegetables
(for example, spinach,
lettuce, broccoli)
•Liver
•Rare
•May cause serious
bleeding in new-born
babies
•Rare
Osteomalacia
Osteomalacia is softening of the bones. It most often occurs because of a problem with vitamin D, which
helps your body absorb calcium. If you have soft bones, you may have symptoms, including Easily
broken bones, Feeling tired, Pain, Stiffness, Trouble getting up from sitting or walking up stairs and
Weak muscles in your arms and thighs. Vitamin D deficiency. Sunlight produces vitamin D in your skin.
Your body needs vitamin D to process calcium. Osteomalacia can develop in people who spend little
time in sunlight, wear very strong sunscreen or remain covered while outside.
How to reduce fat content of foods
Dietary needs for elderly women
Energy
protein
Fats and oils
minerals
sugar
fibre
•A minimum of 5000kJ per day.
•Energy needs are lower than those of young
people, but nutrient needs are the same.
•Include at least two portions of lean meat, fish,
eggs, liver, nuts and seeds or legumes, especially
soya and lentils, daily to ensure an adequate
protein intake.
•Fats provide energy and essential fatty acids and
promote the absorption of fat –soluble vitamins.
•The elderly need plenty of minerals such as
calcium and phosphorus daily, so they may need
supplements. From the age of 40 onwards,
calcium and other minerals leach from bones
more quickly than they can be replaced.
Menopausal women have more bone loss than
men.
•Calcium may also help to keep blood pressure
low and play a role in preventing colon cancer.
•Zinc deficiency can depress the appetite and
blunt the sense of taste.
•Sources of zinc include meat, seafood, legumes,
nuts and seeds, dried fruits, and whole grains.
•Limit use of table salt to keep blood pressure
low. Iron –rich foods such as liver and spinach
prevent anaemia.
•Limit high –energy and low –nutrient foods such
as cakes, sweets, biscuits, and soft drinks.
•Fibre is important to prevent constipation and
gastrointestinal diseases.
RDA
Recommended dietary allowance
•Assess adequacy of food intake.
intake of a nutrient for an individual.
standards for evaluating nutritional intakes of groups of people.
•Prevent nutrient deficiencies.
for different age and gender groups.
intake of kilojoules, proteins, vitamins, and minerals.
•Minimum daily
•Dietary
•Different RDAs
•Recommendations for daily
Food fortification
to fortify means to strengthen.
•Strengthening foods with vitamins and minerals.
•It is the addition of vitamins and minerals to specific foods.
•The added nutrient or nutrients may or may not occur naturally in the food.
•To meet the minimum dietary requirements of consumers foods are fortified.
•This improves the overall nutritional quality of food and prevents deficiency diseases.
•Safe.
•Does not
change the color, texture, or taste of food.
•One
of the most cost-effective ways of improving the micronutrient status of populations and
nations.
The National Food Fortification Program has the following benefits:
•Fewer children get sick or die at an early age.
•Children’s physical and mental growth improves, which leads to better performance at school.
•Adults become stronger and can work longer and harder.
Foods that can be contaminated with Pathogenic micro-organisms
•Raw and Cooked Meats,
•Food Containing Meat,
•Milk Products and Food Containing Milk Products,
•Seafood,
•Processed Fruit and Veg eg, prepared salad,
•Cooked Rice and Pasta,
•Processed Foods Containing Eggs, Beans, Nuts,or other Protein-Rich Foods.
Salmonella
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Raw meat
Poultry
Seafood
E. Coli
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ground beef
fresh produce
unpasteurized milk
Clostridium Perfringens
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cooked beans
meat products
thick soups
gravy
signs of microbial contamination
Food poisoning
This happen when people get sick from eating food that has been contaminated by Pathogenic
Micro-Organisms or the Toxins they produce.
Symptoms of Food Poisoning:
•Differs depending on the cause and amount of toxin eaten.
•Develop Rapidly –30 minutes
•Develop Slowly –24 –72 Hours
•1 in 4 people suffer Food Poisoning yearly.
•Most go unreported –most adults suffer mild symptoms and medical help unnecessary.
•Food Poisoning runs its course in 24 –48 hours.
•More serious in Young Children, Frail People and People with Weekend Immune Systems.
•Vomiting and Diarrhoea can cause life threatening dehydration in babies and young children.
•Thousands die yearly worldwide because of food poisoning.
Most Common Symptoms:
•Stomach Cramps,
•Nausea,
•Vomiting,
•Diarrhoea,
•Fever And Headaches.
Causes of Food Poisoning: Mainly by Pathogenic Bacteria, Bacterial Toxins, Viruses, and Parasites.
Happens in the following ways:
•Bacteria grow and multiply in food. When there are enough bacteria, the food may cause food
poisoning if eaten
•In the case of certain types of bacteria, the micro-organisms do not grow in the food itself. The
food acts as a carrier. The bacteria multiply in the human body after the food has been eaten.
•Some bacteria produce toxins while multiplying in food. When the food is eaten, it is the toxin, not the
bacteria, that causes the food poisoning.
•Viruses reproduce only in living cells therefore passed directly from people to food.
Treating food poisoning
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stay hydrated
eat small amounts
take probiotics
rest
Physical vs. chemical contamination
Physical
This happens when items physically come into contact with food or fall into food. Causes and
Prevention of Physical Contamination: Mainly happens when food objects fall into food.
Causes
examples
prevention
People working with food
Objects may fall into food.e.g.,
•Buttons
•Hair
•Fingernails
•Rings
•Earrings
•Plasters.
Pieces of the following may land
in food:
•Glass,
•Metal,
•Wood,
•Plastic,
•Screws,
•Nuts
and Bolts.
The following may fall into food:
•Dirt,
•Waste,
•Flakes of Paint, Plaster, Brick,
•Broken Glass and
•Tiles.
•Eggshells,
•Bones,
•Pips,
•Stalks and
•Soil.
Ensure all packaging is fully
removed.:
•String, •Polystyrene, •Paper,
•Cardboard ,•Plastic and •Glass.
Pests can:•Spread Disease, Cause
Physical Contamination from:
•Dead Insect Bodies, •Larvae /
Eggs, •Droppings and •Fur /
Feathers.
•Appropriate protective clothing
should be worn.
•No
jewelry. •Hair should be covered
by a net or hat.
•Plasters should be blue making
them easy to spot in food.
Damaged equipment or
machinery
Poorly maintained or uncleaned
premises
Unwanted parts of raw
ingredients may remain in food
after preparation
Packaging
Food pests
•Regularly clean all equipment.
•Frequent maintenance checks
should be done.
•Premises should be well
maintained.
•Repairs carried out immediately.
•Wash all fruit and vegetable
before preparation. •Ingredients
should be preprepared carefully
to remove any physical hazards.
•Packing should be removed and
disposed of away from food
preparation area.
•Food preparation area kept
clean and tidy. •Storage areas
checked and cleaned regularly.
•Food stored in containers with
lids. •Refuse and food waste
stored outside of food
preparation areas and emptied
regularly.
Chemical
Harmful chemicals can contaminate food in many ways. Symptoms of chemical food poisoning
depend on the type of chemical and the amount that was consumed .•Abdominal pain and severe
vomiting within minutes or •Build up over time leading to serious long-term illness.
Causes
Before purchase
kitchen
Through metals
Natural toxins
Examples
•Heavy Metals and Chemicals
can be absorbed during the
growing process of food. •Over
time they build to harmful
levels. SOURCES:•Agricultural
Chemicals :Pesticides,
Fertilizers, and Insecticides.
•Veterinary Residues:
Antibiotics and Growth
Hormones. •Pollution:
Industrial Waste and Vehicle
Emissions.
This can be accidental by:
•Cleaning Materials:
Detergents and Disinfectants.
•Pest Control: Insect Spray and
Rat Poison.
•Cans are mostly plated with
tin. •If canned foods are stored
too long, certain acids in food
(Pineapple, Citrus Fruits and
Tomatoes) begin to break
down the metal. •It is then
absorbed into the food.
•Some are produced by
Moulds or Fungi growing on
damaged foods Most natural
toxins are found in only a few
foods and will only be harmful
if:•Consumed in large-enough
quantities. •Present in food at
much higher levels than
normal. •Improperly prepared
food –toxin not removed or
destroyed. EXAMPLES:•Red
Kidney Beans, •Green
Potatoes, •Rhubarb Leaves,
•Shellfish (Red Tide), •Some
Mushrooms and Berries.
prevention
Purchase food from reputable
suppliers.
•Consider
purchasing organic food.
•Store cleaning materials and
chemicals away from food
always.
•Do not use insecticides in the
food preparation area.
•Store leftover canned food in
a plastic / glass container in
the fridge.
•Only buy from reputable
suppliers and prepare them
correctly.
Horizontal lines
Objects seem wider. Create a sense of calmness, relaxation, and informality.
Horizontal lines in clothing are found in wide necklines and broad collars, puffed sleeves, bare
midriffs, contrasting or wide belts.
You emphasize the width of any part of the body by placing horizontal line in that position.
Pear shaped men
chest narrower than hips
•lower body heavier than upper body
•sloping shoulder line
Twill weave
Fabrics are strong and abrasion resistant.
Twill weaves are used for hardwearing fabrics such as denim and cotton wool.
Calendering
•Fabric passes through heavy rollers that use heat and pressure to compact the fibre and smooth the
fabric.
•Fabric lustre is improved.
•Fabric surface can have patterns embossed.
•Only dry-cleanable.
Sanforising
•Applied to natural and regenerated cellulose fibres such as cotton that tend to shrink when washed.
•Alkalis and steam are applied to the cloth to stretch and shrink the fabric.
•Sanforised fabric will not shrink more than 2% when washed.
Starching
•Often applied to cotton yarn to make it stronger and easy to weave.
•Fabric is dipped into a starch solution to give it a smooth, stiff finish that makes it crisp to handle.
•A temporary finish that washes out in the first wash.
•Often used to make inferior fabrics appear to be of a better quality.
•To test a fabric for starching, crush and rub a piece of fabric. If it has been starched, it will have a softer
texture afterwards.
Water repellent
•Coated with a finish that makes the water bead up and roll off them.
•Alternatively, they are so tightly woven that water will not penetrate them.
•These fabrics allow air to pass through them and are comfortable to wear–they breath.
•Removed when washed, but they can be reapplied.
•Used for articles such as raincoats, windbreakers, shower curtains and tents.
Types of house plans
A House Plan is a Floor Plan of a home showing an ariel view (from above). It indicates:
•Position and Exact dimensions of different rooms.
•Their relation to each other.
It
is based on the needs of the people who will live in the home and the activities that will take place.
Usually drawn by an architect and approved by the local municipality. It helps give the owner an idea of
what the home will look like. A house plan will include details of features and fixtures, as well as
information about the finishes to be used, construction methods and the position of electrical fittings.
Furniture Plans: Show the furniture placement in each room.
Lighting Plans: Show all electrical outlets and lighting fixtures.
Storage Plans: Show all built-in storage.
Floor plan symbols
Closed vs open
Closed
explanation
•House divided into different
rooms.
•Each room has a door that
closes it from the rest of the
house.
advantages
•Different activities can take
place in different rooms at the
same time.
•Greater privacy for individuals.
•Being able to close sections of
the house off is useful for
energy-saving.
disadvantages
•Less interaction and
communication between
people living in the home
•Rooms can be quite small.
Advantages
•Maximum interaction between
people.
•Variety of activities take place
in the same room.
•Sense of spaciousness.
Disadvantages
•Can be very busy and noisy.
•Space can look large and
empty.
•Lack of privacy.
Open
explanation
•Bedrooms and bathrooms are
closed rooms
•The rest of the house is one
large open space
Zones
Three basic zones. Zoned according to the functions of each space. Similar kinds of activities may be
grouped together in one space. Some rooms may serve many functions.
1. Rest:•Private Spaces: Bedrooms Bathrooms
2.Work:•Workspaces: Kitchen Garage Laundry
3.Social:•Public and Entertainment Spaces: Lounge Dining Room
Orientation
•This is the direction in which the rooms face.
•Important to make the best possible use of natural light and views.
•Activities and amount of light needed must be considered when placing rooms on the floor plan.
•Ideal placement is when a room receives natural light from two directions.
South Africa:
•North facing–max sunlight for natural heat in winter and cool in summer.
•Social areas usually north-facing and are orientated towards outdoor living areas.
•Rooms with smaller window areas, like bathrooms, usually face south.
Advantages of wood furniture
available; each kind has its own qualities.
.
tached to
other types of wood.
together –less expensive.
easily if wood is kept from drying out.
.
le and can take a variety of finishes.
•Wood is reusable and recyclable; wood is a renewable product if forests are sustainable
g its tensile strength is good, and it resists breakage when bended, thus it can be shaped
easily
–it is able to retain shape under pressure and can be shaped and formed.
Advantages of aluminum
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Inexpensive
Easy to care for
Lightweight and conducts heat and electricity well
Does not rust.
Factors to consider when purchasing furniture
Suitability For Need or Function
•Determine your needs, preferences, taste, and lifestyle before purchasing.
•Main function of furniture is to support people, their actions, needs and way of life.
•Think about function or purpose of the furniture you need.
•Consider who will use the furniture and how it will be used and when it will be used.
•Should fit space available to be functional and aesthetically pleasing.
•Consider size of rooms when selecting furniture.
Economy
•Decide on how much you are prepared to spend before you go shopping.
•Compare prices, brands,and stores before buying furniture.
•Buy best quality furniture you can afford (most expensive does not mean necessarily the best).
•Select furniture that you can use for more than one purpose.
•Remember warranty or guarantee when buying electrical appliances.
•Take all costs into consideration before buying furniture:e.g.,delivery, installation, or maintenance
costs.
Strength and Durability
•Ensure that furniture items are strong and durable to stand wear and tear.
•Easy to maintain and clean, read care instructions before buying.
•Determine special care needed by the furniture e.g.,wood/velvet.
•Quality of material and construction methods used determine strength and durability of furniture.
•Select furniture according to family life cycle e.g.,family with small children and family with elderly
people.
Aesthetics
•It is the creation and appreciation of beauty.
•It is what people perceive to be attractive.
•Beauty is subjective and depends on personal taste (Beauty is in the eye of the beholder).
•Furniture can enhance the beauty and individuality of the home.
•Aesthetically pleasing furniture has good proportions, good craftsmanship (well-constructed) and
well finished.
Human Factors: (Ergonomics and Universal Design)
•Furniture should be comfortable and supportive to the body .
•Furniture must suit the age, size, and limitations of the user.
•Should ensure maintenance of correct height, healthy posture, and physical comfort for the user.
•Adjustable furniture can be purchased to achieve perfect posture whilst working.
•Size of room and size of people using furniture should be considered before buying furniture.
•Ergonomic furniture should be very comfortable .
•Easy to clean and maintain.
Environmental Responsibility:
•Buy furniture from manufacturer that are environmentally responsible.
•Buy furniture made from eco-friendly, biodegradable, and recyclable raw materials.
•Buying green furniture to help keep planet healthy.
•Buy furniture that is durable and can be recycled once purpose is served.
•Buy furniture that is packaged in recyclable material or little packaging.
•Buy FSC certified wood which is wood that does not destroy ecosystems.
•Buy bamboo products because they are fast growing, versatile and found in many products.