course structure

course syllabus

unit i: human development: life span approach (part ii)

part a: adolescence (age group 12 to 18 years)

• growth & development - domains and principles

• meaning, characteristics and needs

• influences on identity formation

  • biological and physical changes-early and late matures. (role of heredity and environment)

  • social, culture and media

  • emotional changes

  • cognitive changes

• specific issues and concerns

  • eating disorders-causes, consequences and management - anorexia nervosa, bulimia

  • depression

  • substance abuse

  • related to sex

  • handling stress and peer pressure

part b: adulthood

• young & middle adulthood − understanding and management of new responsibilities, carrier marriage and family

• late adulthood/old age −

  • health and wellness − physical, social, emotional, financial, recreational needs

  • care for elderly (at home and outside - old age home)

  • anger management

unit ii: nutrition for self, family and community

• meal planning − meaning and importance, principles and factors affecting meal planning; nutritional needs, food preferences and modifications of diets in different age groups: infants, children, adolescence, adults, elderly and in special conditions: pregnancy and lactation (including traditional foods given in these conditions)

  • use of basic food groups (icmr) and serving size in meal planning

  • factors influencing selection of food − culture, family food practices, media, peer group, availability of foods, purchasing power, individual preference & health

• food safety and quality −

  • safe food handling (personal, storage, kitchen, cooking and serving)

  • safety guards against food adulteration, definition and meaning of food adulteration as given by fssai (food safety and standard authority of india)

  • common adulterants present in cereals, pulses, milk and milk products, fats and oils, sugar, jaggery, honey, spices and condiments

  • effects of some of the adulterants present in the foods: kesari dal, metanil yellow, argemone seeds

  • food standards (fpo, agmark, isi)

• therapeutic modification of normal diet with respect to consistency, frequency, foodstuffs, nutrients and methods of cooking

• modification of diet according to common ailments − diarrhoea, fever, jaundice, hypertension, diabetes and constipation. physiological changes, clinical symptoms, requirements and dietary requirements in each condition.

unit iii: money management and consumer education

• income concept −

  • family income

  • various sources of family income −

    • money income

    • real income (direct and indirect)

    • psychic income

  • supplementing family income-need and ways; need and procedure for maintaining household accounts (daily, weekly and monthly)

• savings and investment −

  • meaning and importance of savings.

  • basis for selection of investment methods: risk, security, profit, tax saving.

  • ways/methods of investment −

    • bank schemes (saving, fixed, recurring);

    • post office schemes (savings, recurring deposit, monthly income scheme, national saving certificate, senior citizen scheme);

    • insurance schemes (whole life, mediclaim);

    • public provident fund (ppf), provident fund (pf)

  • consumer protection and education −

    • meaning

    • problems faced by consumer

    • consumer protection amendment act (2011)

    • consumer aids − labels, standardization marks, (eco mark, hallmark, wool mark, silk mark), advertising, leaflets, and consumer redressal forum, internet

unit iv: apparel: designing, selection and care

• application of elements of art and principles of design in designing apparel

• selection and purchase of fabrics −

  • purpose

  • cost

  • season

  • quality

  • durability

  • ease of maintenance

  • comfort

• selection of apparel - factors influencing selection of apparel −

  • age

  • size

  • climate

  • occupation

  • figure

  • occasion

  • fashion

  • drape cost

  • workmanship

• care and maintenance of clothes −

  • cleansing agents − soaps and detergents (basic differences and their utility)

  • general principles of stain removal, stain removal of tea, coffee, lipstick, ball pen, grease, curry and blood

• storage of clothes

unit v: community development and extension (part ii)

• water safety −

  • safe drinking water-importance of potable water for good health, and its qualities, simple methods of making water safe for drinking

  • boiling, filtering (traditional and modern technology), use of alum, chlorine

• salient features of income generating schemes

  • dwcra (development of women and children in rural area)

  • mgnrega (mahatma gandhi national rural employment guarantee act, 2005)

unit vi: career options after home science education

• career options of self and wage employment of various fields of home science

practical work

1. human development: life span approach (part ii)

activities −

• identify the problems of adjustment of adolescents with the help of a tool (group activity) and make a report.

• spend a day with an aged person and observe the needs and problems. write a report.

• list and discuss 4/5 areas of agreement and disagreement of self with −

  • mother

  • father

  • siblings

  • friends

  • teacher

2. nutrition for self, family and community

activities −

• record meal of a day for an individual and evaluate it against principles of balanced diet

• modify and prepare a dish for any one physiological condition −

  • fever

  • diarrhoea

  • constipation

  • jaundice

  • hypertension

  • diabetes

  • pregnancy

  • lactations

  • old age

  • infants

• identify food adulteration: visual and using methods −

  • turmeric

  • chana dal

  • bura sugar

  • milk

  • tealeaves or coriander

  • black paper seeds

• prepare ors solution

3. money management and consumer education

• collect and fill savings account in post office and bank

• fill up the forms: withdrawal, deposit slips, cheque and paste in the file

• collect labels of any three products and compare them with mandatory requirements

• prepare one label each of any three household items bearing isi, fpu, agmark

4. apparel: designing, selection and care

• illustrate principles of design or elements of art on a paper or cloth and evaluate them

• removal of different types of stains −

  • tea

  • coffee

  • curry

  • grease

  • blood

  • lipstick

  • ball pen

• examine and evaluate readymade garments for their workmanship

• make sample of hemming, backstitch, interlocking, and press buttons hooks and eye

5. community development and extension

• visit any two places (home/restaurant/school/business centre, etc.) and evaluate its water portability and hygiene

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