A.

CONCEPTS ON FAMILY
A group of persons united by ties of marriage, blood or adoption ; constituting a single household ; interacting and
communicating with each other in their respective social roles of their husband and wife, mother and father, son
and daughter, brother and sister ; and creating and maintaining common culture. (Burgees and Locke, 1!" in
#edina, 11$ 1%&.
According to Lamana and '(eidmant (1)*;1&, the following could be considered a family$ cohobiting couples,
single+ parent household or childless union
As a social group is universal and is a significant elements in man,s social life
A basic unit of the society
-he first social group to which the individual is e.posed
A very close and intimate group (relationship&
/ts influence on personality is significant and pervasive
/t affect the individual,s social values, disposition and outlook in life
A source of individual,s ideals, aspirations, and basic motivation
0erves a link between individual and society
1rovide continuity of social life, ma2or transmission of culture
3ilipino family is typically monogamous
Household refers to a group of persons living together under one roof and sharing the same kitchen and housekeeping
arrangements.
B. CLASSIFICATION OF FAMILY
A. Membership
1.4uclear family (#urdock, 1( in #edina, 11&
5 consists typically of a married man and women with their offspring
5 primary unit of all types of families
5 basic building block in family structure
5 classified as$
family of orientation ( individual, parents, his siblings&, immediate family
family of procreation (individual, spouse, his children&, created family
5 combined to form a larger familial groupings called compound or
composite families.
5 a combined nuclear family as a result of plural marriages is polygamous
family.
%. 6.tended 3amily
5 consists of nuclear family and other members of the kins
5 family of orientation is merged with family of pro creation
5 it recogni7es the kin relations beyond that of husband, wife and
unmarried children
5 it shares with the responsibilities
5 it maintains an e.pressive and emotional relations beyond the nuclear
family
5 characteri7ed by strong sense of solidarity
B. Relaio!ship
1.8on2ugal family
5 based on marital bond
5 se.ual attraction
5 consists of the spouse and their offspring
%. 8onsanguineal family
5 based on blood ties
5 ase.ual association
5 usually large and e.tended
5 influenced by a strong blood relationship
5 relationship is characteri7ed by feeling of love, loyalty, closeness and
respect.
C. A""iliaio!
1. 1atrilineal
5 at birth an individual is affiliated with group related to the father
5 9apanese, 8hinese, :oreans, 0ri Lankans and 1akistanis
%. #atrilineal
5 at birth the individual is affiliated with groups related with the mother
5 found to be less fre;uent than pratrilincal
5 #inang kabau of 0umatra and 4egri 0embilan of #alaysia
<. Bilateral or bilineal
5 the individual is associate with both paternal and maternal group of
kinsmen
5 no distinction between the paternal and maternal groups (grandfather+
lolo, grandmother+ lola, cousins+ pinsan&
5 bilateralism is evidence by e;ually close ties maintained by bith sides of
kinsmen ( free to visit or consult, given e;ual importance&
5 8lose interaction ( mutual help and support is e.pacted of all relatives&.
#. Nami!$ S%sem
1. 1atronymic
5 -he family is identified with the husband+ father,s kin by its surname
5 0panish influenced
%. #atronomyc
5 -he family is identified with the wife+ mother,s surname
E. Pla&e o" Reside!&e
1. 1atrilocal
5 the couple after marriage is e.pected to live in the same house or close to that of the
groom,s family
%. #atrilocal
5 cultural preference and tradition is for the couple to live with or close with the parental
home of the bride.
#atri+ patrilocal = couple initially stays with wife,s family for a period of time, ten
transferred to husband,s family dwelling.
Avunculocal = the couple live with or near the residence of the maternal uncle of the groom.
<. Bilocal
5 options to live either with the bride,s or groom,s family
(. 4eolocal
5 reside independently and far away from parent,s domicile
F. Auhori% Paer!
1.1atriarchal
5 the husband+ father control over the rest of the member
%.#atriarchal
5 the wife+ mother has the authority and power over the husband+ father and other members of the family
<. 6;uilitarian
5 the authority is e;ually divided between the husband and wife.
5 the husband is formally recogni7ed as the head
5 the wife is considered the treasurer of the household and manager of domestic affairs
C. Fa&ors o Co!sider i! Choosi!$ a Reside!&e
1. 1referred to reside at girl,s parents until the birth of the first child. -he family will provide moral support and
physical care to the girl as she goes through pregnancy and delivery.
%. 1lace of employment
<. Availability of land for farming
(. Business prospects
*. 'elative wealth
!. 0tatus of the two families
#. T%pes o" Solo'pare! Families
1. >idow?widower and his?her child?children. 8aused by the death of one spouse where surviving spouse does not
remarry.
%. 0ingle man or woman and his?her adopted child?children. -he value of children is recogni7ed and accepted in the
1hilippine society. -hus, adoption is not uncommon even among single or unmarried individuals.
<. 0eparated parent and his?her child?children. -his is caused by marital separation for various reasons$ divorce,
legal separation, abandonment, estrangement or temporary ebsence of one person ( overseas employment&.
(. @nwed woman and her child?children. >oman does not marry even after she conceives.
*. #istress and her child?children. -his is the second family of a married man. t-his happens with another woman
and maintains the family thus formed.
E. F(NCTIONS OF THE FAMILY
1. /t acts as links between an individual and the larger social structures
%. /t influences in the functioning and organi7ation of the other social institutions.
<. -he family fulfills both the needs of its members and the re;uirements essential for the e.istence of the society.
(. -he family is important for biological and psychological maintenance and protection.
%
*. /t provides its members not only for food, shelter, clothing and other basic necessities but also love, affection and
emotional security.
!. -he family is vital for its perpetuation and continuity.
A. /t contributes to societal maintenance through reproduction function.
). -rains individuals for occupational pursuits to become functioning adults in the community.
. /t keeps society members physically and psychologically fit to participate actively in its affairs.
1". /t transmits society,s culture through the process of sociali7ation, developing sentiments in the individual, and
inculcating in him values necessary for societal functioning.
F. Chara&erisi& o" a Happ% Famil%
A family usually consists of the father, mother, and one or more children. 6veryone wants to have a happy and
a peaceful family. -he family,s basic needs are shelter, food and clothing, all of which are provided initially by the
parents. /n return, the other members of the family can do something to contribute towards having a family life. At early
age, you can already help in keeping the house and yard clean, preparing and serving family, and caring for your younger
brother and sister.
). *ha ma+es a "amil% pea&e"ul, happ% a!d harmo!ious-
/n a peaceful, happy and harmonious family, there is love and appreciation. Bood relationships among family
members result when there is love among them and when each family member appreciates the others. Cne feel secure and
happy when he or she knows he or she is loved. -here are many ways of showing love to one another.
1arents can show their love for their children by providing for their basic needs. -hey should always be ready to
listen to their children and help them with their problems. -hey should also recogni7e and praise their children for good
behavior.
Cn the other hand, children can show their love for their parents by helping willingly in the different household
chores. -hey can also try to be obedient and to take good care of the things provided by their parents, to show their love
and appreciation.
'emembering members of the family on special occasion is also a sign of love. >hen all members of the family
show this love for one another, this results in family,s happiness and peace.
-here should also have respect and consideration for one anther. 3ollowing their pieces of advice, asking
permission when going somewhere, and using such words as opo and po can show respects for the elders. :issing the
hands of parents before leaving and upn returning home is also a sign of respect.
8onsideration for each other is shown by keeping ;uiet when the members of the family are resting, sleeping, or
doing work that re;uires concentration, helping in the house keeping activities, taking care of younger brother or sisters,
and even giving a way for the use of the bathroom or toilet for those members of the family who have leave for some
place early in the morning.
Both the young and old members of the family deserved to be respected.
/t is very satisfying to belong to a family where every member of the family cooperates. #embers of the family
should work willingly together and each members must do his or her work to the best of his or her abilities.
-he members of a family must understand each other in order to have peace and harmony. 6ven as family
members differ from one another in traits and habits, they should try to understand why a member behaves as he or she
does make allowances for misbehavior. 6ach family member must also be patient and accommodating with members of
the family who easily get angry. 6very member should also try to help other family members to overcome their
weaknesses.
6very family sets up rules and regulations and family members should obey these to ensure peace and harmony
in the home. 3amily members should perform their assigned tasks willingly and on time. /n this way, household activities
go on smoothly without need for day to day nagging.
D#embers of the family who cannot perform their duties for some reason should ask another member to their
tasks.
H. #esirable Trais ha .ill Promoe Sais"%i!$ Famil% Relaio!s.
Eappiness in the family depends to a large e.tent, on how family members treat each other. -o be able to get
along well each other, family members should have ;ualities that will promote satisfying family relations. -he following
are some of these ;ualities$
1. Help"ul!ess / each members of the family should be willing and ready to help other members.
%. Co!siderae / learn to respect the rights and feelings of members of the family.
<. Coures% / always speak in a modulated voice. 'efrain from using gross or ebscene words in communicating
with family members and anyone, for that matter.
(. Lo%al% / keep family secrets to yourself. Avoid critici7ing members of the faily in the presence of hearing of
others.
*. Obedie!&e / follow family rules and regulations
!. Cheer"ul!ess / cultivate your sense of humor. Avoid starting the day with sour face. Bring laughter to the
family.
A. E""i&ie!&% / 1erform whatever you to do as well as you can without wasting time, energy, and resources.
<
). Pu!&uali% / always be on time in whatever you do. /f you are assigned certain duties or responsibilities, be
prompt in doing them. Avoid being late for an appointment with someone.
I. 0alues
Falues are benefits or ideals that an individual possesses. Falues are what people think are right, good or best.
/t may be an intrinsic part of your culture. -hey are the things that are important to us, those we cherish and strive for.
Falues are opinions of what is good which direct the behavior of an individual and give meaning to life. -hese
values are usually the basis for the selection of the goals for an individual, family and the community. /f a person knows
what values his family holds high, it would be easier for him to choose from among the alternatives he has to make. 3or
instance, if a girl,s.
3amilies should have their own set of values, which all members approve of and are fitted for all them. Ge>itt
E. 1arker listed the basically motivating values of human behavior as a comfort, health, ambition, love, desire for
knowledge, play art and religion.
1. Aiudes
Attitudes are composite of feelings, notions and convictions that spring from heredity, environment, e.perience
and preset purpose. -hese are the reactions of a person, favorable, to a given situation. Gifferent attitudes may be shown
at different directive force on what feelings and actions suited for each ob2ect. 4egative attitudes for work hinder
progress while positive attitudes enhance progress in achieving personal and family goals.
2. #esirable Perso!al 0alues
Thri" / forms the habit of spending money within the budget ( personal?family&
+ 1ractices conservation of time, money, and energy.
Fru$ali% / puts up flower pot garden and?or backyard garden of common vegetables of common for everyday
meals.
+ 'ecycle old usable garments and other usable materials in the home and school.
I!dusr% / does household chores even if the family can afford paid helpers.
+ >orks on part+time basis to earn additional money for self and family.
+ 0ew his?her own housedress, under garment, etc.
+ Goes catering service, assists in catering services in school.
I!iiai3e / works in the home, school, and community without being asked.
Resour&e"ul!ess / uses indigenous materials available in the community in the absence?lack of supplies.
Ho!es% / handles money, goods or e;uipment honestly in canteen, home economics building, classroom, etc.
Coures% / greets and entertains house guests in the home?higher school personnel in school, etc.
Clea!li!ess a!d Orderl% / practices health habits everyday
+ helps the family maintain orderliness and cleanliness in the home
+ making own bed
+ washing dishes, etc.
Paie!&e a!d Perse3era!&e / cooperates with parents in the 2udicious use of time, energy and money.
Hel"ul!ess, Lo3e, a!d respe& "or Pare!s a!d Older Perso!s / Assist each other duties in the home and in the
community when needed.
+ show respect for elders in thought, action and works.
+ 1ractices filial devotion to parents and elders.
2. )oals
Boals are the things that persons or families are willing to work for. -hey are things, ob2ects, and purposes.
#ost goals are based on desires, philosophies, attitudes and values. #any goals are made with the belief that attaining
them will bring a good life.
0etting up goals is a process that does not end. Boals are always changing. 0ome goals are attained and other
goals are made in place of them. 0ome are not carried out because of the e.cessive effort its necessities to be achieved.
Accidents, death, illness, unemployment are also things that bring changes in family life. Any of these may
mean changes in family goals because the family will have less money, and varios changes will be necessary due to these
emergencies.
T%pes o" $oals
-here are two types of goals. -he long-term goals and the short-term goals. Boals that are permanent are the
long+term goal. -hey are sought for as long time. -hese are goals that are really meaningful to the family. -hese goals
have a bearing on the short+ term goals. -hese involves choices or decisions on which action to take in order to reach the
long+ term goals. Long = term goals maybe in the form of educating the children or building a house. 0hort+term goals
may be finishing first+year college or building the fence of the house. -hese goals are usually interrelated and become a
part of the routine of the daily life of the person. -hey are an important part in the life of a person because the motivate
(
thought and action. /f the goal is to build a new house, the effort of the family would be concentrated on saving money in
order to reali7e this particular dream
Perso!al )oals
6very person has goal in life. -hese goals serve as an inspiration to work harder and make sacrifices in order to
attain them. -he goals set should be realistic and easy to achieve. /f a person,s present goal is to finish his studies, all
efforts should be done to succeed in this undertaking. Ee must study his lessons as well and prepare for his e.ams in order
to pass all his sub2ects.
All possible human and non+human resources should be put together to make this plan work. 1ersonal goals
should conform to the goals of the family. But sometimes, these are sacrified if there are pressing problems to deal with.
-he attainment of the personal goals, then, may be had at a later date.
Food "or he Famil%
Food is one basic need of humans. /t is anything we eat or drink that nourishes the body.
/t furnishes materials that build and repair the body tissues. /t supplies fuel that
gives heat and energy for work and activity. /t provides substances that regulates
body processes and keep the body from diseases.
Nuriio! is the study of food in relation to health. /t is the process of supplying the body
with the right kind and amount of food for growth, repair, energy, and regulation
of body function and of maintaining the body in good working condition.
Sour&es o" Foods
-he variety of food available to any group of people invariably originates from two ma2or sources$ plants and
animals. Agricultural land, rivers, lakes, and seas are necessary for the constant sourcing of food. 0ome foods originate
from forest or wildlife but these are fast dwindling and rapidly being depleted.
Termi!olo$ies
E!ri&hed Foods. -he enrichment process replaces nutrients lost in processing and refining some foods.
Fori"ied Foods. 3ortification goes beyond enrichment. /n this process, a nutrient is added that was not
originally present of food.
Re4uired #ail% Allo.a!&e 5R#A6. -his is the minimum re;uirements plus an
e.tra margin of safety to maintain good health.
Mi!imum #ail% Re4uireme!s 5M#R6. -hese are estimates of the minimum re;uirements to prevent
deficiencies.
Food Addii3es. 3ood additives are chemicals which are added to foods during production, processing, storage
or packaging. /t is used to improve or safeguard the flavor, color, te.ture or to keep ;uality and nutritional value of foods.
Fiber or Bul+. /t is the part of food you don,t digest. -he cellulose in plants and the connective tissue in meat.
Absorpio!. Cnce protein have been broken down into their amino acids, carbohydrates to simple sugar, fats
to fatty acids digestion is over. -hese nutrients together with the dissolved vitamins and minerals are ready to be absorbed
across the walls of the small intestines and into the blood streams.
Meabolism. -he blood carries the nutrients to all the cells in the body through the network of tiny blood
vessels called capillaries. As they travel, the nutrients pass through the liver,s filter and travel in the blood to the heart,
onto the lungs where the red blood cells pick up o.ygen back to the heart, and on to the waiting cells.
As blood passes by, the cell pick and choose the protein, vitamins, and minerals they need. 3or energy, they
take some of the o.ygen from the red blood cells and mi. it with a little glucose or fatty acid. >ithin a few hours, all the
nutrients are on the 2ob in the body. -he sum of these cell activities is called metabolism.
#i$esio!. Gigestion is nature,s way of releasing the nutrients from food. All digestion takes along the
alimentary canal which include the mouth, stomach and intestines. 0trong muscle contraction mi. food with en7ymes and
acids and break into simple substances that the body can use.
Preparaio! Terms
A. Mi7i!$
Sir is to mi. ingredients gently with a spoon in a circular motion
Ble!d is to mi. two or more ingredients together or until one ingredients cannot be distinguished from the other.
Mi7 to combine two or more ingredients by beating or stirring
Combi!e is to mi. two or more ingredients together
Beat is to mi. ingredients thoroughly with a spoon or beater. -o mi. with a spoon, an
over and over motion is used, beating hard and ;uickly
*hip is to beat rapidly with a beater, mi.er or whip to incorporate air and to increase
volume.
Cream is to beat until soft, smooth and creamy with a spoon or mi.er.
Cu'i! is to mi. shortening and flour with a pastry blender or two knives.
Fold'i! is to combine two mi.tures by gently cutting down through mi.tures across
*
bottom, and turning over near the surface. 'epeat until well mi.ed.
Toss is to tumble ingredients very lightly with a spoon and fork, such as a salad
B. Cui!$
Chop is to cut food into small pieces with a knife, food chopper or scissors.
Mi!&e is to cut food into tiny pieces or as small as possible.
Cube is to cut into four e;ual sides, or cut into small e;ual s;uares.
Pare is to cut a very thin layer of peel from fruits or vegetables. -o remove the skin with
the use of a knife.
Peel is to remove the skin with the use of the hands.
Shred is to grate food coarsely by rubbing it on a grater. -o tear food apart into long, thin
pieces.
)rae is to rub food on a grater to make small particles.
C. Oher erms
Base is to brush or pour li;uid over food as it cooks. -his adds moisture to the food and
keeps it from drying out.
Brush is to spread a li;uid over food with the use of a brush or spoon.
)ar!ish is to decorate a food or dish with a small colorful foods. -o adorn.
)rease is to spread a thin layer of non+salt shortening on a baking pan.
Seaso! is to add seasoning to improve the flavor of a food.
Coa is to cover the surface of a food with a dry ingredients
Srai! is to remove solid from a li;uid by passing the li;uid into a sieve or strainer.
#rai! is to remove e.cess li;uid by placing food in a strainer or colander.
Chill is to refrigerate food until it is cold.
#o is to put small pieces of food, such as butter or margarine on a food already prepared
and ready for cooking.
Mari!ae is to soak food in a mi.ture such as oil, vinegar and seasoning to add flavor.
Basi& Coo+i!$ Mehods
8. #r% Hea Mehod
Broili!$+ cooking directly under or over a live charcoal.
Barbe4ue+to roast or broil.
Ba+i!$+ cooking by dry heat usually in an oven.
Roasi!$' cooking by dry heat usually in an over with out adding moisture
Pa!'broili!$+ cooking food on hot surface and pouring off fat as it accumulates.
Toasi!$ ' browning bread or any food or any food over direct heat.
9. Mois Hea Mehods
Boili!$+ cooking in the li;uid until big bubbles rise and breaks on the surface.
Simmer+ cooking 2ust below boiling point. 0mall bubbles break on the surface
Poa&hi!$+ is cooking food slowly in li;uid of 2ust enough amount to cover the food.
Mel+ change a solid to li;uid by boiling
Seam+ 8ook food by steaming in a covered steamer rather than in boiling water
S&ald' is to heat li;uid in the upper part of a double boiler until tiny bubbles appear
around the edge.
Fr%i!$+ cooking over a deep hot fat.
Sauei!$' is cooking in a small amount of fat.
Braisi!$+ browning food in small amount of fat then, add small amount of fat then, add
small amount of li;uid bring to boil until tender.
Fri&assee+ cook by braising
Sear' brown meat ;uickly on all side at high temperature to develop flavor and improve
its appearance.
Se.i!$+ cooling food for a long time in a small amount of li;uid at simmering
temperature.
The Nurie! Team
-he body needs nutrients for a number of 2obs energy, growth, repair, and basic processes. -he si. basic types of
nutrients that works together as a team. -hey are carbohydrates, proteins, fats, vitamins, minerals and water. 6ach type of
nutrient has a special role in keeping your body healthy.

!
Carboh%draes+ are the body,s main source of energy. -hey are consists of sugar and starches in foods. Su$ar are also
called simple carbohydrates. 3ruits, vegetables, and milk naturally contain a small amount of sugar. Sar&hes are also
called comple. carbohydrates. -hey should make up a large part of your diet. Bood sources include breads, cereals, rice,
pasta, dry beans and peas, and starchy vegetables such as potatoes and corn. 3oods high in comple. carbohydrates contain
fiber. 3iber of plant materials that do not Break down completely when food is digested. /t helps the body get rid of waste
products.

Proei!+ is a nutrient used to build and repair body tissues. /t helps regulate a number of body functions. /t can also
provide energy if your diet doesn,t include enough carbohydrates. 1rotein is made up of chemicals called ami!o a&ids.
6ssentials amino acids, which could be taken from the food because the body cannot make them foods from animal source
contain essential amino acids. -hey are also called complete protein while plant foods such as grains, dry beans, peas,
nuts, seeds contains protein too. Eowever these proteins are lacking in one or more of the essential amino acids. -herefore
they are called incomplete proteins.
6very part of your body contains protein, the hair, and skin, internal organs such as the heart and lungs. 6ating a
variety of protein foods is essential to good health.

Fas+ are the most concentrated form of food energy. -hey also carry the fat soluble vitamins (A,G,6,:& in the body. 3ats
provide substances that your body needs for normal growth, reproduction, and healthy skin. 3ood such as butter,
margarine, salad dressing, and sour creams and fats to the diet. 3ats are also hidden in food such as meat, fish, poultry,
eggyolks, whole milk, cheese and nuts. 3or most people, getting enough fat in the diet is easy. -he challenge is to avoid
getting to much. -here are two main types of fats$ saturated 3ats (animal source, solid at room temperature also found in
tropical oils, such as coconut palm and palm kernels& @nsaturated 3ats (found mainly in vegetable oils, with e.ception of
tropical oils&.
8holesterol is a fat+like substance which the body uses to make necessary chemicals and to help in digestion. Hour
body manufactures all the cholesterol it needs.

0iami!s+ human body needs a very small amount of substance called vitamins. -hey are chemicals that regulates your
body process. @nlike carbohydrates, protein, and fats, vitamins can result in poor health. Fitamins can be group into a& fat
soluble and b& water soluble.
3at+ soluble contains such as A,G,6, and : are taken into the body with foods containing fat. -he body can store
fat+soluble vitamins, so it does not have to develop on a day supply. /f you get too much Fit. A and G, the e.cess builds
up in the body and can be harmful. >ater soluble vitamins (8 and B+comple.& are not stored in the body. -herefore try
to eat foods containing them every day. /f you get too much water soluble Fit., the e.tra generally is passed out of the
body urine.

*aer. A person can live longer without food that without water. >ater is needed for digestion and to carry nutrients
throughout the body. /t also help removes body waste and control body temperature. 3oods with a high water content,
such soup, provide some of the water you glasses of li;uid is recommended everyday.
Co!ser3i!$ Nurie!s i! he Preparaio! a!d Coo+i!$ o" Food
1. >ash fruits and vegetables before paring or cutting them.
%. 8ut up vegetables and fruits 2ust before serving or cooking them.
<. 1are fruits and vegetable thinly. /f possible, scrape them only.
(. @se small amount of water in cooking vegetables. @tili7e the broth the broth for soups or sauces.
*. Bring water to boiling point before adding vegetables.
!. 8over the pot when cooking vegetables.
A. >hen using fro7en vegetables, you do not have to thaw them before cooking.
). Go not stir food Iunnecessarily.
. 8ook starchy vegetables with their skin on.
1". Go not overcook or reheat vegetables.
11. /n cooking vegetables, do not use baking baking soda to preserve green color.
1%. >ash rice only once or twice. @se rice+washing for soups.
1<. -o freshen vegetables, sprinkle them tightly with water or place in the refrigerator.
1(. 0erve vegetables dishes immediately. After cooking.
1*. Avoid over frying meat, fish, and poultry because it will cause their protein contents to be indigestible.
1!. @se low heat in boiling meat.
1A. 8ook vegetables in whole or in big pieces
Tips i! he Sele&io! o" Food
Por+' good ;uality of pork should be firm, fine+grained, velvety and marbled with white fat. -he flesh is usually pinkish
in color. 1ork should have no ob2ectionable odor. -he skin should be soft and thin.
A
Bee"' good ;uality beef is cherry red in color. -he flesh is compact, is firm, smooth, elastic, and has fine te.ture. /t should
be marble with creamy fat. /t should not have an ob2ectionable odor. -he meat that comes from an old animal has stringy
and course flesh.
Poulr%' refers to birds and fowls like chicken, turkeys, ducks, geese, pigeons and ;uails that are used for food. 1oultry
may be bought alive, dressed or fro7en. -he term JdressedK refers to poultry that has been killed, with the feathers and
internal organs or entrails removed. Gressed poultry may be fro7en. -hey are cut up and sold as drumstick thighs, wings
breast, livers, and giblets. Grumstick, livers, breasts, and other choice cuts are e.pensive than the other cuts.
E$$s' are always available in the markets. -hese are sold by the do7en. 6ggs are fresh when the shells are chalky and
rough. -hose with smooth shells are not fresh anymore. Avoid buying eggs with dirty shells because they spoil easily.
Fish' is a backboned animal in fresh and salty water. Shell"ish, on the other hand, is an invertebrate animal with shell.
8rabs, clams, mussels, oysters, snails and shrimps are e.amples of shellfish. >hen buying fish, make sure the gills are
red. -he eyes of the fish must be bright, clear and bulging. -he flesh is firm and elastic. >hen the fish is pressed, the flesh
should spring back into the place. 3resh is covered with natural slime, has no ob2ectionable odor and its stomach should
be intact. -he scales of the fish should be firmly attached to the skin.
Buy &rabs that are heavy in si7e and with 2oint that are firm. -he color of the crab should be blackish. 1ress the
body of the crab to be sure that it is fleshy. 3emale cabs, the ones with the rounded shape underneath are preferable since
plenty of fat call
Ali$ue are found under their shells.
Fresh shrimps+ have no ob2ectionable odor and have firm flesh. -hey are somewhat translucent and their heads should
not be severed from their body.
-he "resh o%sers have flesh that is creamy in color and the shells are not easy to open.
>hile "resh &lams have shells that are closed very tightly.
0e$eables' when buying vegetables, select those that are fresh. Go not buy wilted and limp vegetables even if they are
sold at give = away prices. 0elect vegetables that are young because these have a natural, delicate, and sweet flavor.
Cverripe vegetable are usually though because their fibers have already hardened. Fegetables in season are cheaper. But
firm vegetables that are free from bruises and imperfections.
Fruis+ fresh fruits are crisp, plump, and their ripeness is 2ust right. -hey are bright in color and free from bruises and
imperfections like black spots and insect infestation. -he skin of fresh fruit is smooth, not wrinkled.
Ca!!ed )oods =some processed foods are packed in bottles o cans. >hen buying these make sure the containers have no
bulges, rust and other distortions. >hen opened, the contents should have no ob2ectionable odor. 1urchase only those with
labels bearing the address of the manufacturer.
Ri&e' high ;uality rice is free from insects, stones, molds, palay and other materials. Buy those have whole grains. 4ever
buy those that smell of kerosene or any chemicals because these may be in2urious to your health.
Su$ar+ white sugar should be fine+grained, free from ob2ectionable odor and dirt. Brown sugar should be light in color
and free from dirt and unpleasant odor. 0ugar must be stored in an airtight containers to prevent it fro absorbing humidity
in the air.
Mil+' when buying canned milk, inspect the label to know its nutrient content. 4ever buy milk in cans that have dirt, rust
and bulges. -he milk in the can should have a creamy odor. -here should no floating solid particles on the milk. 0tale
milk has a unpleasant odor and sour taste.
Roo &ops+ camote, potatoes, cassava, gabi, ube, and other roots crops are fresh, if they are smooth and not shriveled or
wrinkled. -he flesh should be firm with no cuts and decayed portions. -he skin has no plant sprouts or deep JeyesK.
Pri!&iple o" Ba+i!$
Ca+es are favorite of everyone. -hey are baked from delicate sweet batter with definite
flavor. -here are two types of cakes. -he shortened and un+shortened cake.
8hiffon cakes are a combination of both.
Coo+ies are closely related to cakes. -hey are considered tiny cakes. -here are si. basic types of cookies. -hey are bar,
drop, pressed, molded, rolled, and refrigerator cookies. -hey can be made by either conventional mi.ing method
or the ;uick+mi. (one bowl& method. Gifferent foods are added to flavor cookies. 0ome of these are chocolate,
coconut, nuts, fruits, herbs, and spices.
)
Breads are made from batter or dough. Luick breads usually use baking powder as a leavening. -hey includes pancakes,
waffles, muffins, and biscuits. Heast breads use yeast for leavening. -he dough must be allowed to rise before it
can be shape and baked.
Pies are a combination of a flaky crust and a flavorful filling. -wo pie crust has the bottom and top crust with a filling
between. Cne crust pie has a bottom crust only. -hey usually have toppings such as meringue, whipped cream or
whipped toppings.
Tar is a small pie. /t has one crust and filling. 0ometimes a topping is used.
I!$redie!s "or Ba+i!$
Flour makes up the structure of any baked product. -he flour soaks up the li;uid in the mi.ture. -his causes the
flour particles to swell and stick together. -he protein in the flour make up gluten. Bluten is needed to give baked
products a framework. As the dough is mi.ed, the gluten strengthens to form an elastic mesh that is composed of tiny
cells. -he more the dough is mi.ed, the stronger the gluten becomes.
2i!ds o" Flour
a. All+purpose flour e. self+rising flour
b. @nbleached flour f. whole wheat flour
c. 8ake flour g. cracked wheat flour
d. 1re+sifted flour h. rye flour
Lea3e!i!$ A$e!s produce air and gas. -he air or gas its trapped by the cell in the mi.ture. >hen the product is
heated, the air or gas e.pands. As it e.pands, the product rises. -here are four types of leavening agents. -hey are air,
seam, $as "ormed b% &hemi&al a&io! 5ba+i!$ po.der and ba+i!$ soda6 and %eas (active dry yeast and compressed
yeast&.
Li4uid help the flour to form the structure of baked product. -hey also make possible many of the chemical
changes which take place in the mi.ture. -he common li;uids are water, milk, fruit 2uice, vegetable water and sour cream.
Shore!i!$ or "as makes the product rich and tender. /t also adds flavor and brown the crust. Any fat or oil can be
used in baking. -he most popular ones are butter, margarine, vegetable oil, lard and shortening.
E$$s have several important 2obs to do in baking. /t help to emulsify batters. >hen beaten, eggs trap air as a
leavening. /t also adds flavor and richness to the bake product. -hey also give it a tender te.ture.
S.eee!er or su$ar gives flavor. -hey also help crust to brown. 0ome of the most common sweetener used in
baking are$ granulated sugar, brown sugar, powdered or confectioners sugar, honey, molasses and corn syrup.
Seaso!i!$ a!d "la3ori!$s give special flavor to baked products. -hey include chocolate, spices, herbs, fruit 2uices,
and e.tracts (vanilla and almond&.
Food Preser3aio!s

Food preser3aio!s+ is the application of techni;ues to prevent or minimi7e undesirable changes in food.
0poilage, no matter what from it takes, has to be minimi7es and possibly prevented, otherwise large portions of fruits,
vegetables, fish, and other food materials would go to waste.
Food preser3aio! assures the consumer of a supply of foods that are out of seasons. /n addition it prevents the
waste of perishable foods that are seasons. 0urplus of preserve foods may be sold to augment family income. 3armers will
be encouraged to plant and raise more crops thus stimulating agricultural development.
Causes o" "ood Spoila$e
3ood deteriorates o spoils in ;uality because of bio&hemi&al a&io! o" e!:%mes in the food or of those found in
molds, yeast and bacteria. 6n7ymes are found in all foods and although their action is important to the ripening of certain
foods ( such as fruits and vegetable & the continuance of this action after the peak of maturity bring about undesirable
changes in the food tissue. -hese changes include the darkening of cut surface, the formation of soft spots, and the
development of off+flavors.
Ba&eria, %eas a!d molds may cause putrefaction, fermentation or molding in foods. #ost foods are sub2ect to
microbial spoilage. #icroorganisms are usually found on the skin membrane of food, they penetrate the inner tissues only
when the outer covering of the food has been broken.
*orms, bu$s, .ee3ils, "rui "lies a!d mo!hs may damage food and render it unfit for human consumption. -he
bruises and cuts caused by these insects serve as pathways by which microorganisms reach the inner tissues of foods.
Chemi&al rea&io! is another cause of food spoilage. -emperature, moisture, and o.ygen favor these chemical
reactions. Gecomposition of refined oil, non+en7ymatic browning or amino+aldehyde reaction, and o.idation of ascorbic
acid are e.ample of purely chemical reactions.
Ph%si&al a!d me&ha!i&al &auses also contribute to food deterioration. Bruising, moisture loss o gain,
temperature e.tremes, absorption of foreign odors of flavors is not associated with en7ymatic reactions, are 2ust a few
e.amples.

Pri!&iples o" Food Preser3aio!

A. #icrobial decomposition may be prevented or delayed by$
1. :eeping out microorganisms through sanitary handling.
%. 'emoval of microorganism;
<. Eindering the growth and activity of microorganisms by low temperature, drying, anaerobic conditions or
chemicals; and
(. :illing microorganisms by heat.
B. 0elf+decomposition of food may be prevented or delayed by;
1. Gestruction or inactivation of food en7ymes; and
%. 1revention of delay of purely chemical reactions such as preventing o.idation by
means of an antio.idant.
8. Gamage by e.ternal factors like insects, animals, or mechanical causes may be
prevented only with ade;uate packaging of food.
Commo! Mehods o" Preser3aio!
A. Sali!$+ is curing food through the application of salt. 0alt is not only the most important curing ingredient but
also provides the most desirable flavor. -here are two methods of salting. Cne method is by salting itself (tapa
and bagoong&. -he other method is by soaking food in a salt solution, then cooking it until dry (tinapa and ham&.
B. #r%i!$+ is applying salt in food then e.posing them under the heat of the sun. (tuyo and daing&.
8. Pi&+li!$+ there are two kinds of pickling$ simple and fermented pickling. 0imple pickling uses a mi.ture of
vinegar, salt, sugar, and spices which is boiled then added to the vegetable or food to be pickled. 3ermented
pickling uses salt and sugar directly on food as agents that cause fermentation.
G. Su$ar preser3aio!+ is applied to fruits which are cooked with sugar to attain a concentration of (" to !" percent,
saturated sucrose sugar level. 3ruits may be whole, cut or pureed, or it may be a fruit 2uice, or a combination of
fruit 2uice and pulp.
Ca!died "rui+ the process of this is e.actly the same as that for fruit preserves. 3ruits are drained from the syrup,
rinsed lightly in water and dried in a rack. >hen dried, you may or you may not roll it in sugar or packing.
1ams+ these are fruit preserves that they are reduced to a fine or coarse pulp either by chopping, grinding or
grating. 1ectin and acids of fruit are important in this product. 1rinciples of 2elly making are applied. -he 2am is
cooked until it forms a mound on the edge of the spoon. -hey packed in sterili7ed containers.
Frui Pase or Pasillas+ this kind of sugar preserve is done by cooking fruit pulp and sugar until dry to an almost
solid mass. /t is poured on a greased pan to cool; then slightly flattened to one half inch thickness, cut into pieces
MK . 1 MK of uniform si7e. 'oll each piece on sugar and wrap individually.
1ellies' these are fruit 2uice products. 9uice is e.tracted by boiling finely cut or ground fruit with 2udicious amount
of water for 1* to <" minutes. -he mi.ture is strained through a muslin cloth or bag. -he 2uice must taste about as
sour as a diluted calamansi 2uice made out of one tablespoon and M cup of water to be sure of its pectin
re;uirements. 1ectin which is found in the fruit cells reacts with sugar to give a gel. /t is responsible for a good
result in making 2ellies. /t gives the body to your 2elly enabling it to maintain its shape.
Marmalades+ are fruits preserved with a good proportion of protein, containing fruit e.tract cooked with suitable
amount of acid and sugar to the 2ellying point. After cooking, it is poured into sterili7ed 2ars, sealed and coated
with paraffin safe keeping.
6. Ca!!i!$' it is poured of applying heat to kill microorganism and sealing the
container tightly to prevent food contamination. -he two most often used methods
of canning are the hot+water+bat and the pressure+cooker methods. Eot+water+bath
method is used for acids foods like fruit and tomatoes. 3oods are put into 2ars or
cans either cold or hot. Eot water is poured into the container completely covering
the food and kept at the temperature to kill harmful bacteria.
3. Free:i!$' is a process of preserving food where the temperature is kept low enough to inactive en7ymes and
microorganism. 3ree7ing keeps the appearance, taste and food values more like those of fresh food. #ost fruits
and vegetables can be fro7en e.cept for watermelons and lettuce.
B. Curi!$+ is the application of salt, sugar, salitre (potassium nitrate& and other preservatives in order to prolong the
preservation time of the product. -his process is often used on meats and poultry.
Curi!$ I!$redie!s a!d Their Fu!&io!s

Sal. /t is the most important curing ingredient. /t is not only a good preservative but it provides the most desirable
flavor. -here are three kinds of salt; the coarse or solar salt, the 1angasinan salt, and the refined salt. 'efined salt is
the most suitable for meat curing because it is most concentrated and has least impurities.
Su$ar. A secondary ingredient in curing formula is sugar. /t counteracts the astringent ;uality of salt, and enhances
the flavor. 'efined sugar is most suitable.
Nirae a!d !irie 5salire a!d salpeer6. -hey are color fi.ation agents responsible for the development of proper
color in cured meat product.
0i!e$ar. /t is added for flavoring but it has also some antiseptic value.
1"
Spi&es. -hey are aromatic vegetable substances used for seasoning food. -hey can be the leaves, buds, flowers, fruits
and seeds of these aromatic plants. 6.ample 1epper, ginger, garlic, laurel onion.
#ressi!$ he Famil%
The Se.i!$ Tools
S&issors have small round handles used for cutting fabrics .
Tape Measure = should be !" inches long with metal tips and
made of un+stretchable material, preferably fiberglass. /t,s
very helpful if the numbers are clearly printed on both sides,
with smaller denominations noted on the tape, and numbers in
different coloring.
Ruler = one 1%, to 1), long and one *, to !, long. 3ound in a
variety of materials, the wood may warp. #etal edges are best
for accurate measurements. -he plastic see+through type easily
retains its straight edges, is well suited for buttonholes, pleats,
etc., and can readily serve all your needs. -he numbers should
be clearly indicated.
Yardsi&+ = used for drawing and measuring e.tended lines
on patterns. -hey should be made of shellacked hard wood or
metal. -he ones made of metal are the most sturdy.
Smooh Tra&i!$ *heel =An instrument with serrated teeth
on a wheel attached to a handle. #akes slotted perforations.
@sed with or without tracing paper to transfer marking from
paper to paper or paper to fabric.
#ressma+er;s Tra&i!$ Paper = a form of carbon paper used
with the tracing wheel to transfer construction markings. -he
double+faced ones is a time+saver when marking two layers of
fabrics .
Tailor;s Chal+ = chalk marking tools for sewing comes in
many varieties, and ideal for many marking tasks.
Thimbles + 0mall metal, rubber, leather or plastic cup that fits
over the inde. or middle finger. @sed in ;uilting and other hand
sewing to protect fingertips from pin pricks and to help push a
needle through multiple layers of fabric.
Pi!s a!d Pi! Cushio!s + 0traight pins range in lengths from 1?%N to 1A?)N. Look for sharp, smooth, rust resistant pins
that can bend with slight pressure without breaking. @se different types for general sewing, ;uilting, working with silks or
knits. #ost popular style of pincushions is red tomato with emery strawberry that has a filling that sharpens and cleans
pins and needles. Cther pincushions are wristband style with rectangular cushion mounted on a plastic band and magnetic
disks. >ool is the cloth type of pincushion as it helps to prevent rusting. -hrow rusted pins and needles away.
Seam Ripper + 8urved metal cutting blade encased in a plastic holder with a protective cover. Cne end of the curved
11
blade has a sharp point and the other has a small plastic ball that prevents the ripper from slipping. @se to remove stitches
one at a time, slash machine stitched buttonholes and for picking out threads.
Se.i!$ Bas+e or Toolbo7 'A place for everything and everything in its place. -here are do7ens of available organi7ers
for your sewing tools from baskets to totes. 6ven a tackle bo. with all its compartments is grand.
Se.i!$ )au$e + 0i.+inch double sided sliding ruler with many uses. @se it to mark hems, buttons and buttonholes as
well as design details such as pleats and tucks.
#i""ere! Pars o" he Se.i!$ Ma&hi!e
1. Thread Te!sio! Re$ulaor. /t raises or lowers the presser foot.
%. Needle Bar. /t is a metal bar that holds the needle. /ts upward and downward motion brings the needle and
thread through the cloth in every stitch.
<. Needle. /t is made of metal that is pointed at one end. -his part is very useful in sewing.
(. Presser Foo. /t is used to hold the materials in place as you sew it.
*. Throa. /t is the hole through which the needle passes while sewing.
!. Throa Plae. -he metal plate that covers the feed dog and the other parts
underneath.
A. Bobbi!. /t is a spool for the lower thread.
). Bobbi! Case or Shule. /t holds the bobbin.
. Feed #o$. /t is the part with small teeth that is found under the presser foot. /t moves the fabric while
sewing.
1". Bed. /t is the flat, metal base of the head. -he head of the machine is connected to the bed.
11. Thread )uide. /t keeps the thread in position.
1%. Slide Plae. /t is the metal plate that covers the bobbin case.
1<. Bobbi! *i!der. /t is near the balance wheel and is used for winding the thread.
1(. Si&h Re$ulaor. /t is the part that regulates the length of stitches.
1*. Bala!&e *heel. /t is the wheel on the right side of the head.
1!. Spool Pi!. /t holds the spool of the thread.
1A. Bel. /t is a leather band that connects the balance wheel to the drive wheel.
1). #ri3e *heel. /t is a large wheel under the machine,s cabinet. /t turns when the balance wheel turns.
1. #ress )uard. /t protects the dress from getting entangled in the drive wheel.
%". Treadle. /t is the foot rest at the bottom of the machine.
%1. Pima! Rod. /t is the rod that connects the treadle to the drive wheel.
Se.i!$ Ma&hi!e Problems
>hen the sewing machine breaks down, analy7e which part caused the breakdown.
-hen try to repair it using the different solutions suggested in this book. 0imple repairs may be made but if the sewing
machine has trouble which is beyond your capacity to repair, call a ;ualified person to repair it to prevent further damage
to the machine.
For simple repairs, remember he "ollo.i!$ soluio!s o he problems re$ardi!$ he brea+do.! o" a se.i!$
ma&hi!e.
Problems Soluio!s
A. The ma&hi!e .ill !o .or+ .ell i"<
1. there is little or no oil. 1. 8lean it and apply oil.
%. there is thread on the wheel or bobbin case. %. 'emove the thread with a pin.
<. there is plenty of dirt and oil on the <. #achine needs general cleaning.
bearings and other moving parts.
(. the belt is too tight, therefore it is putting (. Loosen the belt.
pressure on the bearings.
*. the belt is too loose. *. -ighten the belt.
!. the bobbin winder is left down, therefore !. 'elease the bobbin winder.
it is putting pressure on the balance wheel.
B. (!e3e! or irre$ular si&hes resul i"<
1. one or both tensions are not regulated. 1. Loosen or tighten the tension.
%. one or both tensions are not working. %. 8lean or repair the tension
regulator or bobbin case.
1%
<. there is dirt and thread at the bottom of <. 8lean the bobbin case and remove the bobbin case.
thread stuck to it.
C. There .ill be +!oi!$ or loopi!$ o" hreads
under the cloth when sewing it$
1. the machine is not threaded properly 1. -hread the sewing machine correctly.
%. the upper tension is loose. %. -ighten the tension.
#. There .ill be +!oi!$ or loopi!$ o" hreads
on the surface of cloth if$
1. the bobbin is not threaded correctly. 1. -hread the bobbin correctly.
%. the tension inside the bobbin is loose. %. -ighten the tension of the bobbin.
E. The &loh .ill .ri!+le .hile se.i!$ i"<
1. one or both tensions are tight. 1. 'ead the instructions on the
proper regulation of tension
%. the needle is blunt. %. 8hange the needle.
<. the si7e of the needle is wrong. <. @se the correct si7e of needle.
F. The upper hread .ould brea+ i"<
1. the needle is not properly attached to 1. Attach the needle to the machine
the needle bar. correctly.
%. the threading of the machine is too tight %. -hread the sewing machine properly.
<. the upper tension is too tight. <. Loosen the upper tension.
(. the needle is bent or blunt. (. 8hange the needle.
*. the thread is too coarse for the needle *. @se the correct si7e of needle.
!. the needle is too long for the machine !. 8hange the needle.
). The lo.er hread .ould brea+ i"<
1. the bobbin is not threaded correctly. 1. -hread the bobbin correctly.
%. the tension is too tight. %. Loosen the tension.
<. the bobbin is too full of thread <. >ind the bobbin properly.
or the thread is wound unevenly on
the bobbin.
(. there is a burr on the underside of the (. 4ever sew over pins.
throat plate. 'emove the burr.
H. There .ould be s+ipped si&hes .he! se.i!$ i"<
1. the needle is blunt or bent or is not 1. 8hange or set the needle properly
into correctly set into the needle bar. the needle bar.
%. the thread is is too coarse for the needle. %. @se the appropriate si7e of thread
for the needle.
<. the needle is too short for the machine. <. 8hange the needle.
I. The !eedle .ould brea+ i"<
1. the material is pulled when sewing. 1. 4ever pull the material while
sewing
%. the needle is too long. %. 8hange the needle.
<. the needle strikes the edge of the hole <. 3asten securely the presser foot
and the or presser foot when sewing. needle that is attached to the bar.
(. a fine needle is used for heavy sewing. (. @se the correct si7e of needle.
1. The readle is !ois% i"<
1. the screw on which it is pivoted is loose. 1. -ighten the screw.
%. there is little oil. %. Apply oil on the moving parts of
the treadle.
Care o" he Se.i!$ Ma&hi!e
A sewing machine would last longer if it is given proper care. Crdinarily, a sewing machine breaks down because
of accumulated dirt and oil on movable parts.
/n order to lessen costly and consuming repairs, remember the following pointers on the use and care of the
sewing machine.
1. Always keep the sewing machine closed when not in use. @se a sewing machine cover to prevent dust from
getting in.
%. 'efrain from moving the sewing machine fre;uently from one part of the room to another because this will
loosen the different parts of the machine.
<. @se both hands when raising or lowering the head of the machine.
(. 8lean the sewing machine before using it.
*. Always leave a piece of cloth under the presser foot after sewing.
!. 'emember to oil and clean the sewing machine fre;uently.
A. Go not leave the machine where the sun shines directly upon it or where it is in danger of getting wet or
warped.
Oili!$ he Ma&hi!e
1<
@se a good ;uality of sewing machine oil when oiling the machine. 4ever use coconut oil. /n oiling a sewing
machine, remember to follow the reminders below$
1. Apply oil in all the holes that need oiling before removing the different parts for cleaning. #ake sure all the
bearings are oiled.
%. #ake a few stitches to make sure that the oil penetrates through the bearings. >ipe e.cess oil.
<. 1ut back all the parts that were removed to their proper places.
(. 0ew on a piece of cloth after pilling to make sure that the e.cess oil on the needle and feed dog is absorbed.
*. Cil the machine after a day,s work or after sewing for )+1" times. A drop in each hole is sufficient.
Paer! = is a guide for the style and si7e of each garments you make. /t can be made for you or buy a ready made pattern
that is made to fit various figure types.
Pri!&iples o" #esi$!
-o create a beautiful dress one must know the use of form, line, contrast and color. Hou need to understand the
following$
Bala!&e = is the concept of visual e;uilibrium, and relates to our physical sense of balance. /t may be formal or informal.
0ymmetrical balance can be described as having e;ual NweightN on e;ual sides of a centrally placed fulcrum or formal
balance is symmetrical and even. Asymmetrical balance, or informal balance, is more comple. and difficult to envisage. /t
involves placement of ob2ects in a way that will allow ob2ects of varying visual weight to balance one another around a
fulcrum point. /nformal balance is asymmetrical and uneven. A dress may have formal balance in its structural lines and
informal balance in its decorative lines or trimming.
Proporio! + 1roportion refers to the relative si7e and scale of the various elements in a design. -he issue is the
relaio!ship between ob2ects, or parts, of a whole. -his means that it is necessary to discuss proportion in terms of the
conte.t or standard used to determine proportions. /t applies to the entire figure, the si7e of the head in relation to the body
or length of skirt in relation to the height and length of legs.
-he greatest variation in people,s height is in the legs. #any tall or short people are about the same height in sitting
position.
/n dress design, avoid dividing it into halves and ;uarters. A space relationship of < to *, * to ), ) to 1< is more
pleasing.
Rh%hm
'hythm can be described as timed movement through space; an easy, connected path along which the eye follows a
regular arrangement of motifs. -he presence of rhythm creates predictability and order in a composition. Fisual rhythm
may be best understood by relating it to rhythm in sound.
'hythm depends largely upon the elements of pattern and movement to achieve its effects. -he parallels between rhythm
in sound? music are very e.act to the idea of rhythm in a visual composition. -he difference is that the timed NbeatN is
sensed by the eyes rather than the ears. 0isual rh%hm can be created in a number of ways. Li!ear rh%hm refers to the
characteristic flow of the individual line. Accomplished artists have a recogni7able manner of putting down the lines of
their drawings that is a direct result of the characteristic gesture used to make those lines, which, if observed, can be seen
to have a rhythm of its own. Linear rhythm is not as dependent on pattern, but is more dependent on timed movement of
the viewerOs eye.
Repeiio! involves the use of patterning to achieve timed movement and a visual NbeatN. -his repetition may be a clear
repetition of elements in a composition, or it may be a more subtle kind of repetition that can be observed in the
underlying structure of the image.
Aler!aio! is a specific instance of patterning in which a se;uence of repeating motifs are presented in turn; (short?long;
fat?thin; round?s;uare; dark?light&.
)radaio! employs a series of motifs patterned to relate to one another through a regular progression of steps. -his may
be a gradation of shape or color. 0ome shape gradations may in fact create a se;uence of events, not unlike a series of
images in a comic strip.
Emphasis
6mphasis is also referred to as poi! o" "o&us, or i!errupio!. /t marks the locations in a composition which most
strongly draw the viewers attention. @sually there is a primary, or main, point of emphasis, with perhaps secondary
emphases in other parts of the composition. -he emphasis is usually an interruption in the fundamental pattern or
movement of the viewers eye through the composition, or a break in the rhythm.
1(
-he artist or designer uses emphasis to call attention to something, or to vary the composition in order to hold the viewers
interest by providing visual Nsurprises.N
6mphasis can be achieved in a number of ways. Repeiio! creates emphasis by calling attention to the repeated element
through sheer force of numbers. /f a color is repeated across a map, the places where certain colors cluster will attract your
attention, in this instance graphing varying rates of mortality from cardiovascular disease.
Co!ras achieves emphasis by setting the point of emphasis apart from the rest of its background. Farious kinds of
contrasts are possible. -he use o" a !eural ba&+$rou!d isolates the point of emphasis. 8ontrast of &olor, e7ure, or
shape will call attention to a specific point.
PLEASIN) PERSONALITY
*ha is Perso!ali%-
1ersonality is the sum total of a person.
/t is the sum total of the ;ualities and characteristics of a person as shown in his manner of walking, talking,
dressing and his attitudes, interest and ways of reacting to other people.
/t refers to all the factors with in the person that influence his characteristics, ways of behaving, thinking and
feeling.
/t is his image on others.
/t is the impression he makes on others.
/t is shown through the person,s total behavior and the responses of other people to that behavior. -he impact of a
person,s behavior that causes to response favorably or unfavorably to others.

*ha are he Aspe&s o" I!di3idual Perso!ali%-
-he key to good personality is the ability to ad2ust well to various types of life situation. /n order to attain an
effective personality, the following aspects need to be developed.
a. 1hysical aspects depends upon pleasing personality indirectly supported by health, strength and withstanding
capacity.
-his refers to our physical make = up from the tip of the hair to the tip of the toes. Cur appearance which includes
the hairstyle, facial e.pressions, body build, posture, health, comple.ion, mode of dressing, manner of walking and
talking and grooming.
b. #ental Aspect = -his refers to the intellectual capacity of an individual. Eow a person talks, the range of ideas he
e.presses , and the things he talks about. /t is in tune with the personal values, approach, thinking pattern, emotional
management and influenced by knowledge, intelligence and smartness to an individual.
c. 0ocial Aspect = -his refers to the dimension of personality that centers on relationship with people. 0ocial
personality,s main factors are$ social values, communication skill, attitude and economic independence especially in
relation with wealth.
d. 6motional Aspect = -his refers to our feelings, moods, temperament and the ability to handle frustrations and
conflicts.
e. #oral Aspect = -his refers to the person,s value system and philosophy in life, sets of beliefs, faith, and
character.
*h% is $ood healh a!d $ood $roomi!$ !e&essar%-
Bood health and good grooming are the basis of the efficient and en2oyable performance of every activity in
which we engage in.
-o achieve ma.imum well+being, the following should be kept and maintained$ good health, proper posture, and
e.ercise, good grooming, and suitable wardrobe. 4eglect in anyone of these areas can reduce your effectiveness in work
and play. 6very moment that you spend caring for your bodily needs add to life e.pectancy and increased en2oyment in
work and recreation. Bood health and good grooming are the foundation of a successful and a happy life.
Hair = is the crowning glory of a woman. Hour hairstyle can make you look younger or older than your age;
wider or smaller in si7e; decent or otherwise.
Fa&ial e7pressio!s = a smiling face pro2ects youthfulness and friendliness. A pouting face gains wrinkles and
drives people away.
Mode o" dressi!$ = clothes make the man. /t makes you feel confident. Bood dressing is not always a ;uestion
of money but of good 2udgment and taste. Gress appropriately not outlandishly.
Ma!!er o" al+i!$ = listen to yourself when you speak. Are the words clearly utteredP >hat about your pitchP
Eow,s the volume rateP Be aware of your gesture and mannerism when talking.
)roomi!$ = refers to cleanliness, neatness, and personal hygiene.
Posure = is the secret of a regal walk. Bood posture pro2ects confident and good health.
)ood Healh = is the foundation of a pleasing personality. Eealth is wealth.
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Ho. o %ou sele& %our .ardrobe-
-he basic re;uirements of a good wardrobe are appropriateness, comfort and conservation simplicity. Bood
;uality fabric is also important. /t retain its shape, color and te.ture even if the garment is no longer new.
-he criteria of a good wardrobe selection are simple lines, good ;uality and becoming colors. -he style or
combination of blouse and shirts, pants, and basic dresses depends in individual taste, physical features and dictates of
fashion.
0electing wardrobe should consider the following factors$ height, body proportion, and facial contour. >ise
choices of the selection should be well taken cared of. Line, design, te.ture and color can be used to produce illusion to
cover figure faults or emphasi7e attractive points. @nwise, choice may magnify figure faults.
-he clothing you wear should enhance your best points, accent you personality appropriate to your way of life.
Gressing well, buying wisely, selecting, combining various articles of apparel into a stunning costume are matters of good
taste. Ac;uiring good taste takes careful observation, e.perimentation, thought and discrimination. Bood taste in
dressing is characteristic of simple, becoming harmonious costumes which are appropriate for the occasion. 1oor taste in
color combination which clash, costumes which mi. sports and dressing styles, clothes which are too tight and revealing,
and e.cessive use of 2ewelry and make+up.
/n building a wardrobe, consider not only the budget. -here are other factors that should be taken important.
Among these are knowing what to buy, when to buy, weighing cost against value, and taking time for correct fit. #any
people buy impulsively without considering their needs and resources. A wise shopper does not wait to purchase
important articles of clothing he is pressured by immediate need. 6ach article to buy has a price and a value. -he price is
set by seller but the values are set by the buyer. /f you want something badly enough, you may buy it at any price. A
wise buyer buys things which satisfy recurring needs rather than a mere impulse. Ee also purchases first those articles
which fulfills the greatest number of needs. A wise shopper recogni7es that ;uality is more than superfine details and
features. / the long run, an inferior, cheaply priced garment will prove e.pensive.
-he best+;uality suit should fit correctly. 8orrect fit also increases life of the garment. >hen purchasing
clothing, take sufficient time to try on the all the parts. /nspect the front, sides and back. -ry on the garment, walk
around, sit down, and get the feel of the garment.
#resses = -his is a basic daytime wear. /t is very versatile and ca be worn on casual occasion and at the office. Avoid
printed dresses for the office. Long or three ;uarter sleeves give a dresser appearance. A 2ust+above+the+knee or on+the+
knee length is most practiced.
S+irs = -his is the working women,s chief means of multiplying wardrobe. A+line shirts and straight style are the basic
style. -here are other styles$ wrap skirt, hip stitched pleats, culottes, trouser+style, yoke+waisted, A+line and layered skirt.
Blouses = -he most common style is the man+tailored blouse with sports collar and front buttons. Blouses can be long+
sleeved or short+sleeved.
Suis = -his is for the working women and 2unior e.ecutives. -he skirt should be either A+lined, or moderately flared. A
dress with a 2acket could be an attractive alternative to a suit. Accessories can help your suit looking different each time.
Bla:ers = black or gray bla7ers can pair well with a slightly A+lined or slim skirt. /t cam also be worn over some dresses.
E3e!i!$ .ear = -here are three kinds of evening wear$ formal, informal and leisure. 3ormal wear is usually a long
evening dress. /t should be simple but elegant. /nformal wear could be a two+piece outfit like a long skirt or wide leg
pants, blouse, scarf, and bla7ers. A suitable dress can be worn over some dresses.
Some !oes o &o!sider$
1. Fertical lines add height and are slendering.
%. Eori7ontal lines add width and therefore cut height.
<. -o lengthen a vertical or hori7ontal line, accent with a parallel line.
(. -o shorten a vertical or hori7ontal line, use a line in the opposite direction.
*. Broken lines decrease height and open all width.
!. 0hiny surface makes the figure seem larger.
A. :nobby, bumpy, and rough fabrics should be avoided for short or heavy figures because they add width and weight.
). All thick, heavy fabrics add width and weight.
. 0mooth surfaces, crepes and wools are slendering.
1". Fery thin, transparent, diaphanous, a clinging fabrics show up figure faults; only a slender well proportioned women
should wear these fabrics.
A person who knows how to use colors more effectively enhances his?her personality. 8hoice of color does not
cost much but it can add a lot to achieve that smart look.
-he 3ilipino comple.ion looks best in shades of coral, orange, red, brown and greenish blue. /f you have rosy
comple.ion, you will look well in shades of orange and red tones. Beige with touches of brown is also flattering.
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Hour personality is another factor to consider. A shy and retiring person will be more comfortable wit pastel, soft
and light colors. A dynamic person will go well with bright red. Cffice clothes should not be as bright as sports clothes.
As a whole office clothes should be more conservative, more subdued than clothes for social occasions.
#ar+ &olors make a person more slender.
Li$h &olors make a person seem larger.
O!e &olor costume adds height.
T.o &olor combinations cut the figure and make it appear shorter and wider.
Lar$e, printed pattern usually make person appear larger,
Small, definite pattern and plain colors are best for the short person.
Muli'&olored plaids and checkereds make the figure seem heavier and wider.
Pasel &olors tend to produce delicate ;uality.
Yello. means 2ealousy, welcome, hospitality, and splendor.
Ora!$e is the most striking of all colors. /t means danger and mostly used for
decorative purposes only.
Red has the greatest power attraction. /t is positive, aggressive, and e.citing. /t
is associated with rage and strife, danger, courage, virility, and se..
Purple is a combination of blue and red and suggest courage and virility;
spirituality and nobility.
0iole is cool, negative and retiring; similar to blue but more subdued to solemn.
/t has melancholy character suggesting affliction and resignation. As a
religious symbol, violet denotes penitence. /t is a color of women no longer
fruitful and of priest living in celibacy.
Blue is cool, severe, passive and tran;uil. /t means serenity.
)ree! is similar to blue. 8ompared to other colors, green is relatively neutral in
its emotional effect, tending to be more passive than active. /t is the most
restful of all colors. /t connotes Jto grow.K /t e.presses freshness, rawness,
youth, and immaturity.
*hie means purity, charity, innocence, and truth. /t also signifies true or
surrender.
)ra% symboli7es sedate and sober age, with passive resignation and humidity.
Bla&+ is subdued, depressing, solemn, and profound. /t signifies sorrow, gloom
and death. /t is also indicative secrecy, terror and evil. Although black itself is
somber, if used as a background with accents of white or other color, it
achieves a smart formality.
A&&essories = it ca help produce the total effect of the ensemble that determines whether you are well dressed. 8areless selection of
accessories can ruin the effect of an attractive costume.
0hoes and bag should be of good ;uality and simple design that match the basics of the wardrobe. 1rimary considerations in
shoe selection are comfort, the occasion and the garments it is to be worn with. 8olored shoes should be worn only with play clothes
or casual wear.
Eandbag should be in proportion to the height of the person.
-here are two kinds of 2ewelries. 3ine 2ewelry and fashion or costume 2ewelry. Both types can be worn on business
situations as long as they are carefully chosen and not too many pieces at the same tune. 4ever mi. fine 2ewelry with costume
2ewelry. 3ine 2ewelry are made of precious metals. 8ostume 2ewelry refers to beads, imitations stones, glass or wood.
Eosiery or stocking are a must for lady+e.ecutive. Avoid black stocking and opa;ue stockings to work. /f you have large
legs, use a darker shade.

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Bod% Care
Basic body care re;uires a daily bath with the use of soap and water. -his will keep you clean and fresh all day.
6at nutritious food and e.ercise regularly to keep yourself trim. Being fat is not always a sign of good health. Fitamins and
minerals are only needed when your diet is deficient in them.
6very one wants to look younger than their age. 0tress and illness can make even the prettiest face look old and dull. 0tay
away from drugs, alcohol, and cigarettes. -hey can give temporary rela.ation but leave a permanent damage on your health.
Care o" he S+i!
0oap and water are the basic things you need to keep your skin clean. -here are many kinds of soap in the market and each
claims to make your skin smooth and beautiful.
Birls are very particular with their faces, spending more time to keep it clean, smooth, and attractive by using make+up.
-he rays of the sun can damage the skin, causing it to darken and mature earlier. 3ilipinas prefer lighter or whiter skin. 0kin
whiteners are very saleable in the market. A sunblock or sunscreen lotion ( 013 or 0un 1rotection 3actor& is used to protect the skin
from the damaging sun rays.
Fa&ial Clea!i!$ a!d Treame!
Always wash your face with soap and water before doing any facial cleaning or treatment. 8leansing creams or lotion may
also be used. #ud packs and honey packs are applied to remove blemishes and tone the skin.
1imples and blackheads may be removed with an instrument. Be sure to disinfect your hands and the instrument before and
after removing the pimples.
>hether your skin is oily, there is always an e;uivalent lotion or cream that you can use for your face. 8heck your diet.
Perspiraio!
1erspiration can cause bacteria on the skin to become active and produce offending body odor. -aking a bath everyday and
keeping the body dry can reduce perspiration odor. -he use of deodorant like tawas can help stop body odor.
Care o" he Hair
Eair grows at the rate of M inch a month. 6ach strand of hair consists of three layers. -he outer layer, or cuticle, is made up
of overlapping scales. -he middle layer is made up of long thin cells. -his ia the layers that gives hair its elastic characteristics. -he
innermost layer is of spongy te.ture, containing granites of color pigment.
-inting, bleaching, perming, straightening , and the use of brush, rollers, and hot irons abuse the hair. -hese abuses result in
broken strands, split ends, and the oily or dull look of the hair.
Gandruff is the most common scalp disorder. Gifferent types of hair re;uire different degrees of care. A protein treatment can
be used to condition the hair especially if it is slightly damaged.
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