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EVALUATION SCHEME&

SYLLABUSOF

B.SC. HOME SCIENCE

(2017 ONWARDS)

(DEPARTMENT OF HOME SCIENCE )IIMT UNIVERSITY

MEERUTB.SC- HOME SCIENCE

B.Sc. Home Science

S. No. 1st Semester. Code

1 English Language & Communication Skills BHSC – 101

2 Environmental Science BHSC – 102

3 Introduction to Food Science BHSC – 104

4 Introduction to Computer Basic BHSC– 105

5 Human Physiology BHSC – 106

6 Nutritional aspect of Child Development BHSC-108

* Industrial Visits/Seminar or Presentation based on the report of visits

ECC-111

* University Social Responsibility ECC-112

* Spoken Tutorial Certification-annexure 1 ECC-113

* Moocs (Swayam)-annexure 2 ECC- 114

S. No. IInd Semester.

1 Basic Textiles BHSC – 201

2 Family Resource Management BHSC – 202

3 Community Development BHSC – 203

4 Meal Planning BHSC– 204

5 Introductory Physics BHSC – 205

6 Introductory Chemistry BHSC – 206

* Industrial Visits/Seminar or Presentation based on the report of visits

ECC-211



* Moocs (Swayam)-annexure 2 ECC -214

III rd Semester.

1. Washing & Finishing of Fabrics BHSC – 301

2. Sociology BHSC – 302

3. Human Development - A BHSC – 303

4. Food Chemistry BHSC – 304

5. Knowledge of Kitchen Gardening BHSC – 305

6. Consumer Behavior & Protection BHSC – 306

* Industrial Visits/Seminar or Presentation based on the report of Visits

ECC-321



* Moocs (Swayam) –annexure 2 ECC-324

IVth Semester

1. Basic Clothing Construction BHSC – 401

2. Community Nutrition BHSC – 402

3. Human Development B BHSC – 403

4. Food Microbiology BHSC - 404

5. Life Sciences BHSC - 405

6. Knowledge of House Hold Equipments BHSC - 406

* Industrial Visits/Seminar or Presentation based on the report of Visits

ECC-421



* Moocs (Swayam) –annexure 2 ECC-424

IVth Semester



3. Human Development- B BHSC – 403




Vth Semester

1. Advanced Clothing Construction BHSC - 501

2. Personal & Occupational Hygiene BHSC - 502

3. Human Development - C BHSC - 503

4. Advance Nutrition & Dietetics BHSC - 504

5. Study of Nursery School Education BHSC - 505

6. Concept of Family Housing BHSC - 506

VIth Semester

1. Traditional Textile BHSC - 601

2. Home Furnishing & Finishing

Acids, Base and Salts

BHSC - 602

3. Home Science Entrepreneurship BHSC - 603

4. Food Preservation BHSC - 604

5. Home Science Extension Training Management BHSC - 605

EVALUATION SCHEME

S. No. Subject’s Name

Theory (Internal Assessment)

Paper Total Practical(Internal Assessment)

Practical Total Grand Total

1st SEM

English Language & Communication Skills

15 35 50 - - - 50

Environmental Science

15 35 50 25 - 25 75

Nutritional aspect of Child Development

15 35 50 25 - 25 75

Introduction to Food Science

15 35 50 20 30 50 100

Introduction to Computer Basic

15 35 50 20 30 50 100

Human Physiology 15 35 50 50 - 50 100

Industrial Visits/Seminar or Presentation based on the report of visits

25

University Social Responsibility

25

Spoken Tutorial Certification-annexure 1

25

Moocs (Swayam)-annexure 2

25

TOTAL - 300 - 200 600

IInd Sem.

Basic Textiles 15 35 50 20 30 50 100

Family Resource Management

15 35 50 20 30 50 100

Community Development

15 35 50 - - - 50

Meal Planning 15 35 50 20 30 50 100

Introductory Physics

15 35 50 10 15 25 75

Introductory Chemistry

15 35 50 10 15 25 75

Industrial 25

Visits/Seminar or Presentation based on the report of visits


25


25


25

TOTAL - 300 - 200 600

S.No. Subject’s Name

Theory(Internal Assessment)

Paper

Total Practical(Internal Assessment)

Practi

cal

Total Grand Total

III SEM

Washing & Finishing of Fabrics

15 35 50 20 30 50 100

Sociology 15 35 50 - - - 50

Human Development - A

15 35 50 - - - 50

Food Chemistry 15 35 50 20 30 50 100

Knowledge of Kitchen Gardening

15 35 50 20 30 50 100

Consumer Behavior & Protection

15 35 50 20 30 50 100

Industrial Visits/Seminar or Presentation based on the report of Visits

25


25


25


25

TOTAL - 300 - 200 600

IV Sem.

Basic Clothing Construction

15 35 50 20 30 50 100

Community Nutrition

15 35 50 - - - 50

Human Development B

15 35 50 - - - 50

Food Microbiology

15 35 50 20 30 50 100

Life Sciences 15 35 50 20 30 50 100

Knowledge of House Hold Equipments

15 35 50 20 30 50 100

Industrial Visits/Seminar or Presentation based on the report of visits

25


25


25


25

TOTAL - 300 - 200 600

IVth Semester



3. Human Development- B BHSC – 403




Vth Semester

1. Advanced Clothing Construction BHSC - 501

2. Personal & Occupational Hygiene BHSC - 502

3. Human Development - C BHSC - 503

4. Advance Nutrition & Dietetics BHSC - 504

5. Study of Nursery School Education BHSC - 505

6. Concept of Family Housing BHSC - 506

VIth Semester

1. Traditional Textile BHSC - 601

2. Home Furnishing & Finishing


BHSC - 602

3. Home Science Entrepreneurship BHSC - 603

4. Food Preservation BHSC - 604

5. Home Science Extension Training Management BHSC - 605

Semester I

PAPER I ENGLISH LANGUAGE & COMMUNICATION M.M.50

Unit I. Introduction to Communication A) What is communication?B) The importance of effective communication.C) Principles of communication – clarity, completeness, conciseness, consideration, courtesy, correctness.

Unit II. Aids to correct writingA) Nouns, Pronouns, Adjectives, Articles, Verbs, Adverbs, Prepositions, Conjunctions, Punctuation, Vocabulary – Synonyms, Antonyms, one word substitution, Idioms & Phrases.

Unit III Report writingA) Importance, types of reports, parts of reports, preparing the report. B) Essay writing C) Precise writing

Unit IV Letter writingA) layout of letter, types of letter- business letter, application, letters.

Paper II ENVIRONMENTAL SCIENCE MM: 50

Unit I: The multidisciplinary nature of environmental studies Definition, Scope and importance Need for public awareness Unit II: Ecosystems. Concept of an ecosystem. Structure and function of an ecosystem.. Procedures, consumers and decomposers.. Energy flow in the ecosystem.. Ecological succession.. Food chains, food webs and ecological pyramids.. Introduction types characteristic features, structure and function of the following ecosystem:-A) Forest ecosystemB) Grassland ecosystemC) Desert ecosystemD) Aquatic ecosystem (ponds, streams, lakes, rivers, oceans, estuaries).

Unit III: Natural Resources: Renewable and non-renewable resources: Natural resources and associated problems. Forest resources: Use and over – exploitation, deforestation, case studies. Timber

extraction, mining, dams and their effects on forests and tribal people. Water resources: Use and over utilization of surface and ground water. Floods, drought,

conflicts over water, Dams benefits and problems. Mineral resources: Use and exploitation, environmental effects of extracting and using

mineral resources, case studies. Food resources: World food problems, changes caused by agriculture and over gazing

effects of modern agriculture, fertilizer, pesticide problems water logging, salinity, case studies

Energy resources: Growing energy needs renewable and non-renewable energy sources, Use of alternate energy sources, case studies.

Land resources: Land as a resource, land degradation, man induced landslides, soil erosion and desertification.

Role of an individual in conservation of natural resources. Equitable use of resources for sustainable lifestyles

Unit IV: Environmental Pollution Definition, Causes, effects and control measures of:-A)Air pollutionB)Water pollutionC)Soil pollutionD)Marine pollutionE) Noise pollutionF) Thermal pollutionG)Nuclear hazards. Solid waste Management: Causes, effects and control measures of urban and industrial

Wastes.. Role of an individual in prevention of pollution

. Pollution Case Studies.

. Disaster management: floods, earthquake, cyclone and Landslides.

Unit V: Biodiversity and its conservation. Introduction- Definition: genetic, species and Ecosystem diversity.. Biogeographically Classification of INDIA.. Value of biodiversity: consumptive use, productive use, social ethical, aesthetic and

option values.. Biodiversity at Global, National and Local levels.. INDIA as a mega-diversity nation.. Hot Spots of biodiversity.. Threats to biodiversity: habitat loss, poaching of wildlife, man- wildlife conflicts.. Endangered and endemic species of India

Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity. Unit VI: Human Population and the Environment

. Population growth, variation among nations.

. Population explosion –Family welfare Programme.

. Environment and human health.

. Human Rights.

. Value Education.

. HIV/ AIDS.

. Women and Child Welfare.

. Role of Information Technology in Environment and human health.

Unit VII: Social Issues and the Environment

. From Unsustainable to Sustainable development

. Urban problems related to energy

. Water conservation, rain water harvesting, watershed management

. Resettlement and rehabilitation of people; its problems and concerns. Case studies

. Environmental ethics: Issues and possible solutions.

. Climate change, global warming, acid rain, ozone layer depletion, nuclear accidents and holocaust. Case studies.

. Wasteland reclamation.

. Consumerism and waste products.

. Environment Protection Act.

. Air (Prevention and control of Pollution) Act.

. Water (prevention and control of pollution) Act.

. Wildlife Protection Act.

. Forest Conservation Act.

. Issues involved in enforcement of environmental legislation.

. Public awareness.

Internal Assessment - M.M. 25

Visit to a local area to documents environmental assets – river / forest / grassland / hill / Mountain Visit to a local polluted site – Urban / Rural / Industrial / Agricultural.

Paper III Nutritional aspect of Child Development MM: 50

Unit I Introduction-Meaning & Definition of Nutrition & Child Development.

Unit II Infancya) The baby at birth; size, activity, sensations and sensitivity and needs. Classification of infant states,

and methods of handling infants. Physical and motor development during first two years and

emotional development. Development of understanding and language. Cognitive development. Piaget’s theory of cognitive development; the sensory motor stage. Effects of maternal and social deprivation.

b) Recommended diet in Infancy.

Unit III- Nutritional Growth and Development A) Role of Nutrition in the growth & development of children.

B) Difference between growth and development C) Factors affecting growth and child development. D) Development of healthy eating habits.

Unit IV- Developmental Stages A) Menstrual Cycle and FertilizationB) Prenatal development stages and sub stages. C) Factors affecting prenatal development

Unit V- Determinates of Development. A) Heredity and EnvironmentB) Maturity and Learning

Unit VI-Care of the newborn A) Immunization of the new born. B) IUGR (Intra Uterine Growth Retardation) and Pre mature babiesC) Reflexes of the newborn and neonatal assessment

Internal Assessment: MM: 25

A) Make a resource file if minimum ten article from various magazines and news paper on Nutritional aspect of child Development

B) Write critical evaluation of each article

Paper IV Introduction to Food Science MM.50

Unit I

A) Foods Definition and objectives in the study of foods. B) Relation to nutrition and function of foods.

UNIT -II Composition, Structure, nutritive contribution, quality and preparation of Cereals ,Pulses, Fruits & Vegetables, Milk and Milk Products, Meat, fish and Poultry, Eggs, Fats, oils and oilseeds , Sugars, Tea, coffee, cocoa and chocolate, Condiments, spices, herbs, colorings and flavorings agents

UNIT-III Methods of improving Nutritional quality of foods:(a) Fortification.(b) Supplementation(c) Fermentation(d) Germination

UNIT-IV Food preparationA)Basic Terminology -B)Methods of cookingC)Effect of cooking, processing and storage on nutients.

Practical- M.M.50

Basic Food Preparation.A) Vegetable preparation.B) Milk preparationC) SoupsD) Rice and pulse preparation.E) Suji and wheat flour preparation.F) BeveragesG) Bakery preparationH) Egg, fish and meat preparationsI) Standardization of Weights and measures of various food Items.

PAPER: V INTRODUCTION TO COMPUTER BASICS M.M.50

Unit I

Introduction to ComputerA)What is Computer

B)Characteristics of ComputerC)Generation of ComputersD)Classification of Computers

E) Hardware & SoftwareF) Input & output devicesG)Data Representation & Processing

Unit II WindowsFeatures of WindowsA)Date & TimeB)DisplayC)FontsD)Mouse

E) Find

MS-WORD A) Starting Word

B)Creating DocumentsC)Parts of Word WindowD)Formatting FeaturesE) Toolbars & their IconsF) Tables

Unit III

MS-Excel

a) Starting MS-Excelb) Toolbars & their iconsc) Selecting Cellsd) Entering & Editing texte) Entering Numbers

Unit IVMS-PowerPoint

A)Starting PowerPointB)Creating Power Point PresentationC)Editing Text on SlideD)Formatting TextE) Formatting ParagraphsF) Checking TextG)Using Clip Art GalleryH)Develop a Slide Show

Unit VInternet

A)Computer Network (LAN, MAN, WAN)B)What is Internet?C)Use of InternetD)Software & Hardware requirements of InternetE) Search Engines & Search of a topicF) Advantages & DisadvantagesG)Creation & use of E-mailsH)Web browsers latex and Firefox

PRACTICAL: MM: 50

1. Window XPA)Starting & shutting Computer, Moving windows, Display Properties.B)Exploring Disk, Files & Folders.C)Use of CDs & Pen drives

2. MS-WordA)Creating new word document, Open existing document, Save, Print, Page Setup, Close, Exit.B)Edit, View, Insert, Format, Tools menus , Resume

3. MS- Power PointA) Starting presentation , Improving presentation, Create Presentation using Auto Content Wizard & Using power point

Templates, Copying Text, Moving Text, Deleting Text, Aligning Text in a Slide,B) Changing fonts, Adding Symbols, Using Clip Art Gallery, Animate text and Graphic Object 1. C) 4.MS Excel

A)Printing & Saving sheets, Entering & Editing text, Page SetupB)Edit, Insert, Format, Tools menus C)

5) Internet

D)Opening web pageE) E-mailF) Search EnginesG)Downloading files from Internet

Paper VI Human Physiology MM:50

Unit IIntroduction -Definition of Physiology, structure of the cell and function of its component parts.

Unit IIDigestive system – Anatomy and physiology of the alimentary canal, liver, pancreas and gall bladder.

Unit IIIExcretory system –structure and function of kidney, mechanism of formation

of urine by the kidney .Endocrinology –Elementary study of different endocrinal glands of the body, their hormones and action.

Unit IVa) Blood –Blood composition, function and blood group.b) Cardiovascular system –Structure and anatomy of heart, circulation of blood to heart (Pulmonary circulation), cardiac cycle.Respiratory system -Structure and Anatomy of Respiratory organ, mechanism of respiration, artificial respiration.

Unit V Reproductive system – Physiology and anatomy of male, female, sexual organs, spermatogenesis, menstrual cycle.

Unit VINervous system-Structure and function of brain and spinal cord reflex action (Elementary study). Special Sense –Structure and function of eye, ear and skin.

(INTERNAL ASSESSMENT- M.M. 50Marks)

A)Prepare Charts and Poster on Human Physiology.

Semester II

Paper I Basic Textiles M.M. 50

Unit - IA).Introduction to Textiles.

(i) Meaning & Definition of Basic Textiles & Medical Textiles.ii) Classification of Textiles

Unit - IIB).Textile Fibers: Manufacture, Properties and their importance to the consumer

Natural: Cotton, Linen, Silk and wool. Man-made : Rayon, Nylon, Dacron , Asbestos

Unit - IIIC).Yarn construction and the effect of the type of yarn on the finished fabric.

(i) Mechanical Spinning.(ii) Chemical Spinning.

Classification of Yarns(i) Simple (ii) Novelty

Unit - IVD).Fabric Finish

Basic — bleaching, sizing and dressing, singeing, tendering, beetling, mercerizing and calendaring.

Text rising — embossing, moiring. Schreinering, napping flocking, acid and basic finishers.

Functional — Anti - static, absorbent, bacteriostats, moth - proofing, Shrinkage control, flame retardant, water repellant and water proofing, soil and stain resistant, crease resistance wash and wear and permanent press.

Finishing- with color—dyeing. Anti-bacterial finishes for textiles using Herbal Sources (Neem Extract,

Clove oil, Aloevera, Tulsi leave, Henna leave).Unit - V

E). Fabric construction and guide’s in selection: Felting Braiding Bonding Knotting Knitting Weaving. Use and Care of Fabric.

Practical M.M. 50

A) Identification of textile fabrics by- visual, burning, microscopic and chemical tests.B) Laboratory tests on fabrics- Fabric count and balance of cloth.

C) Laboratory Identification of different types of weaves and collection of their sample

D) Use and care of Fabric by Herbal sources & Non-herbal source.

Paper II Family Resource Management M.M. 50

Unit – I Introduction- Meaning, characteristics, concepts and components of Family & Health Management.

Unit – II The family - structure and composition, stages, needs and wants, problems of large families - need for small family norms - effects on resources and management.

Unit -III a) Classification of resources - human and material - knowledge, skills,

abilities, interest, attitudes, energy, time and money. b) Resource Management - objectives, Principles of use, factors affecting

the use, sound distribution, meeting needs of family members, economy and efficiency

Unit – IV Management principles and processes.

Motivation forces - values, goals and standards. Decision - making, Criteria for choice - complexities and techniques. Planning, co-ordination.

Organizing, guiding directing, supervision and evaluation.Unit -V a) Time and energy management - organization of work in relation to time and efficiency.

b) Work simplification - methods, study of organization of work centers - in the kitchen, work space, storage and equipment.

Practical M.M.50

A) Time & Work plans for any two health situation.B) Time plans for college going girls.C) Making of waste material article.D) Make an Advertisement for Dietician (Pamphlet, Brochure, Visiting Card etc.).

Paper III Community Development M.M. 50

Unit I

A) Community Development – Meaning, Definitions, Types and scope.

Unit II

Objectives, Purposes and Problems of Community Development.Unit III

Support structures and their functions: A).Central social welfare board.B).Welfare programmes: JRT, IRDP, ICDS, and DWACRA.

A)National voluntary Agencies : CAPART, KVIC, ICAR

B)Elected Panchayat.Unit IV

Community development in India

A) Evolution of community development programme in India since Independence. B) Function of community development at different levels.

Unit V

Critical review of recent community development five year programmes.

Paper IV Meal Planning M.M. 50

Unit I-

A) Relationship of nutrition to human health, growth and human welfare. Concept and definition of terms

Unit IIA) Recommended dietary allowances for Indians, Normal Nutrition, malnutrition, under nutrition, dietary fiber, water, acid- base balance, electrolyte balance.

Unit III-Energy value of foods and energy requirement,

A)Basal metabolism, factors affecting basal metabolic rate, calorigenic effect of food, specific dynamic action of food.Unit IV-

A)Basic principles of meal planning and its importance.

B)Planning menu for individual and family

C)Factors affecting meal planning, food groups, their exchange and distribution

Unit V-

A) Nutrition during infancy, preschool age, school age, Adolescence, Adults and the elderly (for both genders, various activity levels and all income groups).

Unit VI-

A) Nutrition during pregnancy and lactation, nutritional requirements, effect of malnutrition on maternal health and pregnancy outcome.

Practical M.M. 50

A) Planning diets for different age groups, income groups and activity levels.

B) Planning diet for pregnancy and lactation period.C) Demonstration, understanding of principal and working of a bomb calorimeter

Paper V Introductory Physics M. M. -50

Unit I

Simple Machines

A)Machines and their principles, efficiency, mechanical advantage, lever pulley and axel.B)Working knowledge of household equipments like vacuum cleaner, hair dryer, food processor,

washing machine, microwave oven and OTG’s.Unit II

Heating & Cooling Machines

A) Functioning, utility and maintenance of- Heater, Iron, Water Geysers, OTG and Induction cook top.

B) Functioning, utility and maintenance of cooler, refrigerator, air conditioner and deep freezer.

Unit III

Light & Electricity

A) Light-

Properties and transmission of light. Laws of reflection and refraction, Normal vision, defects of vision. Working of camera, microscope and Binoculars.

B) Electricity-

Transmission of electricity. Study of conductors, ammeter and voltmeter. Study of house wiring, Earthing, transformer, adopter, plug, fuse, bulb, fluorescent tube.

Unit IV Sound

A) Production & Reflection of sound measurement of noise, echo and its uses.

B) Elementary knowledge of radio, television, telephone, microphone and loudspeaker.

Unit V

Consumer Awareness

A) Guarantee and warranty of all household equipments.

B) Precautions while using equipments and servicing of equipment used.

Practical MM:25

A)Measurement of length and diameter with calipers.

B)Determination of Refractive index of glass.

C)Determination of Focal length of optical lenses.

D)Verification of Ohm’s law.

F) Measurement of voltage of various household equipments used.

Paper VI Introductory Chemistry MM: 50

Unit IIntroduction

A)Branches of Chemistry, its terminology.

B)Element, mixture, Valency, compound, molar solution and equivalent weight.

C)Atomic Structure of Electron, Proton and Neutron

D)Atomic number, atomic weight and atomic structure of sodium, chlorine, copper.

Unit IIChemical Bonding

A) Covalent bondB) Ionic BondC) Co-ordinate Bond

Unit IIIStudy of Drugs

A) Definition and function of Antibodies, Antiseptics, Analgesics, Sulpha-drugs, Insecticides and disinfectants.

B) Fire extinguisher- use and maintenance.

Unit IVCosmetics

A) Composition, characteristics of cold and vanishing creams, lipsticks, nails paints, shampoo, suns creams and hair color, hair oil and dyes.

B) Precautions while purchasing cosmetics and while using them.

Unit V


E) Alkaloids- Function and Properties of Alkali.

F) Uses and effects of Nicotine and Quinine.

Unit VISynthetic Materials A) Elementary knowledge of paints and varnishes.B) Soaps and detergents

Practical MM: 25

A) Maintenance and handling of physical and chemical balance.

B) Qualitative analysis of basic and acid radicals.

C)Determination of pH Value.

SEMESTER III

Paper–I Washing and Finishing of Fabrics MM:50

Unit I- Introduction

A) Principles and methods of laundering, their application to various fabrics Processes in finishing ironing, pressing and steam pressing.

Unit II

A) Water- Hard and soft water, techniques of removal of hardness caused by hard water.

Unit III-Soaps and Detergents

A) Kind and composition, manufacturing, functioning and properties of laundry - Soaps and Detergents.B) Washing of cotton, wool, silk and manmade fabrics.

Unit IV- Stain removal.

Definition, classification, identification, general precautions observed during stain removal, home and lab method for removing stains (blood, wax, chewing gum, chocolate, coffee, egg, fruit grass, ice- cream, medicine, ink pen, bull pen, ink iron, rust mildew, lipstick, oil, preparation, paints ).

B) Dry cleaning- Definition, principles, dry cleaning agents and their uses, comparison with wet cleaning, advantages and disadvantages.

Unit V-Fabric Finishes

A)Importance and classification.

B)Method and uses-

a) Physical - singing, napping, brushing, shearing, sizing, shrinking etc.

b) Chemical – bleaching, mercerizing etcd) Special finishes – Wrinkle resistant, water resistant and repellent, flame retardant crease resistance.

Unit VI-

A)Blues- Types, composition, uses and action of blues.

B)Stiffening agents- composition, sources, preparation and application of various stiffening agents.

C)Bleaches- Classification and their uses.

Practical MM:50

a) Study of laundry equipments.b) Washing of cotton, wool, silk & man made fiberc) Stain removald) Bleach and starching fabrics.e) Dry cleaning of fabrics.

Paper II Sociology MM: 50

Unit - ISociology and rural sociology- Meaning, nature, importance and scope.Unit - IIRelationship of rural sociology with other social science and Home Science.

Unit - IIIUnderstanding basic sociological concepts. Society, community, association institutions, social groups, rural social structure, family, caste, class, kinship.Unit -IVCharacteristics of rural and tribal society. Rural urban differences, problems of rural society.Unit - VCulture –Meaning, importance, cultural components, norms, customs, folkways. Social change-meaning and importance, social control, Elements of social system

Paper III Human Development A MM: 50

Unit I- Early Childhood period

A)Physical and motor development- change in height, weight, body proportion and motor development.

B) Social and emotional development:- a)Socialization and parent child relation.

b) Role of play activities and theories of play.c) Meaning and characteristics of childhood emotions. Development of common emotions - fear,

anger, joy, grief, jealousy, curiosity etc.

Unit II- Late childhood period

d) Physical development- height, weight, body proportion, motor skills and sports.

e) Social and emotional development.

Process of socialization and relations with parents, sibling and peers.

Emotional characteristics and factor affecting emotions.

Unit III-

A)Physically ChallengedB)Emotionally ChallengedC)Mentally Challenged

Unit IV- Intellectual development

A)Definition and factors affecting intellectual development.

B)Development of reasoning, memory, imagination, communication and creativity.

C)Moral development and discipline.

Paper –IV Food Chemistry MM:50

Unit I - Introduction to biochemistry

A) Objectives and scope of biochemistry.

Unit- IISources, function, Structure and general properties of physiologically important compounds:- (a) Carbohydrates - glucose, fructose, galactose, sucrose, maltose, lactose, starch glycogen.

A)Lipids - fatty acids, triglycerides, phospholipids, sterols.B)Proteins—amino acids proteins.

Unit – III Digestion and absorption of Carbohydrates, fats, proteins.Unit – IV Metabolism

Carbohydrates Lipids

(c) ProteinsUnit – VChemistry and physiological functions of fat –soluble and water soluble vitamins.Unit -VI Enzymes –Classification, elementary treatment of enzymes kinetics, includes factors which affect rates of enzymes – catalyzed reactions. Sources, function and general properties of minerals

Practical MM: 50

A)Detection of glucose, fructose, sucrose and lactose.

B) Identification of protein

C)Estimation of chloride in table salt by titrimetric method. F) Estimation of vitamin C content in food by titrimetric method.

D)Test of starch:-

a) Iodine test for starch solution.

b) Preparation of stained slide of potato starch grains.

c) Microscopically examination

Paper V Knowledge of Kitchen Gardening MM: 50

Unit IKitchen Gardening

A) Scope and Layout of Kitchen gardening.C) Cultivation of vegetables- Tomato, Cauliflower, Bhindi, Brinjal, chillies, carrot, radish and Spinach.

Unit IIHerbal and Medicinal plants

A)General Knowledge of gardening.

B)Planting, maintenance and therapeutic uses of herbal and medicinal plants.

Unit IIIManure and Fertilizers

A)Importance of manure.

B)Methods for application of manures and fertilizers.

C)Preparation of compost of manures and Bio-fertilizers.

Unit IVSoil

A)Importance and general knowledge of soil.

B)Soil and selection of soil for establishing a new garden.

C)Methods for making of soil for more fertilization and conservation of soil.

Unit V- Plants

A) Economic botany- Plants, different parts of plant useful for human welfare and daily human life.B) Photosynthesis and reproduction in plants.

Practical MM: 50

A)Layout of Kitchen garden Practical Knowledge of garden tools.

B)Seedbed preparation, sowing of seedling and raising seedlings, weeding, hoeing, irrigation earthing, staking.

C) Transplantation of seedlings.D)Identification of common bacterial and viral infected plants.

E) Collection of seasonal vegetables and fruits and ornamental plants.

Paper VI Consumer Behavior & Protraction MM: 50

Unit – I Meaning, Definition & scope of consumer economics.

Unit II- Family Income

A)Family income- Meaning and definition.B)Types of income and methods of handing income, Money income, real income, psychological

income and supplementing family income.

Unit III- Budget and SavingA) Budget- Meaning and definition, Types of budget, Engle’s law of consumption, factors influencing

budget, steps in making budget.B) Saving- Meaning of saving, objectives of saving, types of saving, investment schemes and

agencies of saving and investment.

Unit IV- Consumer and consumer behavior

A)Meaning and definition, objectives and need for consumer education.Unit II

B)Definition of consumer characteristics, role of consumer in the economy.

C)Consumer behavior and educating consumer.

D)Consumer buying habits, choice and needs.

Unit VA)Consumer buying problems

a)Adulteration and other malpractices.b) Weights and measures.

B)Consumption

a)Wants, demand and supply laws.

b)Law of diminishing marginal utility and marginal utility.

Practical MM: 50

A)Market Survey of common commodities.

B)Consumer buying problems adulteration faulty weight, measures and other malpractices. C ) Analyzing the advertising and label information contents

SEMESTER IV

Paper I Basic clothing construction M.M.50

Unit ISewing Machine

A) Use and care of sewing machine parts.B) Common defects of sewing machine and remedies.

Unit IISelection of clothing material

A) factors influencing selection of fabrics – budget, age, season, occupation, figure , fashion, complexian.

B) selection of linen – towel, bed sheet , table covers and curtains, carpates.

Unit IIIprinciples of clothing Construction

A) principles of drafting and making paper pattern

B) taking body measurement of different types of garments

C) preparation of fabric for garment making

D) layout of patterns , cutting and stitching

Unit IV

a) basic seams and seams finishesb) placket opening and its variationsc) fasteners and pockets

d) fullness – gathers , pleats ,darts and tucks etc. e) Mending and patching.

f) finishing of neck lines – various techniques including collars

Unit – VIntelligent buying ready-made garments:

Appearance - size, design, line and colour. Fabric - durability, serviceability. Workmanship—cutting, sewing, finishing and fitting. Cost.

Practical MM:50

1. Knowledge of sewing machine and its parts and sewing equipments. 2. sewing techniques – basic seams and seams finishes, fullness – gathers, pleats,darts,tucksetc.

Placket opening and its variations, fasteners, finishing of necklines- various techniques including collars,pockets

3. garment construction –drafting,cutting and stitching of simple garments like bib,baby’s panty , sun- suit/rompers ,a-lime dress, simple frock with yoke.

Paper II Community Nutrition MM:50

Unit 1 A) Community – Meaning and defination.B) Concept and scope of Community Nutrition.C) Comman problems in India.

Unit IIA) Inter and Intra relationship between community members.B) Meaning of Nutrition education and its importance.

Unit IIIA) Nutritional problems of community.B) Causes of Nutritional problems in infancy, preschool children, pregnancy and lactation period.

Unit IVA) Nutrition programmes in India .

B) Role of national, international and voluntary agencies .

Unit VA) Food adulteration, food laws .

B) Comman food adulterants and health hazards.

C) Angencies checking food adulteration.

Paper III HUMAN DEVELOPMENT B MM:50

Unit I

A) Adolescence (13 to 18 years) – Definition & Meaning.

B) Physical and Motor development.Unit II

A) Physical development : Puberty, growth spurts, primary and secondary sexual characteristics, early and late maturing adolescents.

Unit III

A) Sex difference B) Cognitive development growth of intellect abilities and aptitude.

Unit IV Formal Operational StagesA) Mental developmentB) Social development and relationship.C) School development.

Unit V

A) Problems – drug and alcohol abuse, STD and AIDSB) Role of Home, Peers and moral values.C) Problem of adjustment.

Paper IV Food Microbiology MM:50

Unit I

A) Brief history of food microbiology.Unit II A) Introduction of Microorganisms and its types.

B) Cultivation of micro organisms – types of media used, methods of isolation, nutritional requirements of micro organisms,.

Unit III Fundamentals of control of micro organisms in foods

A) Use of high and low temperature B) dehydration C)freezing D)irradiation E) preservation F)sterilization and disinfection.

Unit IV

A) Knowledge of Contamination and microorganism in the spoilage of different kinds of food and their preservation – cereals & cereal products, vegetables & fruits, fish & meat products, egg & poultry, milk and milk products, canned food.

Unit V

Public health hazards due to A)Contaminated foods B)Fermented foods.C)Microbes used in food

Practical MM: 50

A) Knowledge of the different parts of the microscope its use and care.B) Preparation of common laboratory media for cultivation of bacteria, yeast and mold.C) Preparation of bacterial smear, simple staining.D) Morphological identification of important molds and yeast.E) Demonstration of micro biological analysis of water, milk.

Paper V Life Sciences MM:50

Unit I

A) Insect Pest – knowledge of organism, their control and damage by cockroach, termite, grainmoth, weevil, clothmoth, mosquito.

Unit II Poultry Keeping

Knowledge about housing, feeding & important breeds.

Unit III Apiculture

General introduction and collection of honey.

Unit IV Sericulture

General information about silkworm & Production and type of silk.

Practical- MM : 50

A. Maintenance of bee hives and collection of honey.B. Visit to silk production farm.C. Identification of insect pest, silkworm, bees.

Paper VI Knowledge of House hold equipments MM: 50

Unit I

Meaning, definition, working principle, use and care of house hold equipment in terms of - Mechanical appliance - vacuum cleaners, washing machines, gas meters. cream separators, coffee percolator.

Unit – IIHeating appliances—Temperature control in household equipment - iron, toaster, refrigerator, gas and electric oven, gas and electrical cooking ranges; solar cooker, pressure cookers, air conditioners central heating and refrigerators - water heaters.Unit – IIIElectric appliances and electrical services—Household wiring, fuse, lamp, and florescent lighting.

A)Motorized equipment - mixers, grinders, blenders.

Unit IV

A)Solar cookerB) Non electrical – cookers, non stick pans, knives, peelers, graters. C)Certification and guarantee – their meaning, importance and implication.D) Cleaning of household articles(including metals)

Practical MM: 50

1. Conduct market survey of electrical and non-electrical equipments for projecting trends in equipments.

2. Repairing of heater and iron.Cleaning of different household article

SEMESTER V

Paper I Advanced Clothing Construction M.M. 50

Unit I

A) Drafting, and making paper patterns for Children and Women garments.B) Placing and cutting patterns in relation to texture and design of fabric.C) Principles of good design

Unit II

A) Renovation & removal of defects in garments.

B)Fitting Problems & Remedy them.

Unit III Clothing and its importance

A) Behavior and importance of clothes in day to day life.B) Aspects of clothes – Biological, Psychological and Social.C) Influence of need and environment on clothing behaviour.

Unit IV Fashion

A) Fashion Cycle, role of Fashion DesignersB) Current Fashion trends in India.

Practical MM: 50

1. Renovation and removal of different garments.2. Construction of garments :

A) Children clothing a) Pleated A- line frock

b) Yoked frock with sleeves

c) Night suit (Bushirt & Pyjama)

B) Women’s Clothing - a) Plain blouse

b) Choli cut blouse

c) A-line Kurta/Salwar

Paper II Personal and Occupational Hygiene MM: 50

Unit-I

Food Sanitation

A)Control and inspectionB)Planning and implementation of training program for health personal.

Unit- II

HealthA)Concept of positive health, good health, mental health, school health.

B)Factors affecting health

Unit-III

Hygiene

A)School hygiene and industrial hygiene.B)Health Hazards of industrial worker and safety measures.

Unit-IV

Infection Diseases - Symptoms, causes, care, and treatment

Unit V

A) Water, food borne diseases- cholera, dysentery, tuberculosis, hepatitis, diarrhea. B)Air borne and viral infection- influenza, cold, pneumonia, polio, measles, mumps.C) Insect and rodent agencies – Malaria, Plague, DengueD) Direct contact through cuts and abrasions, skin disease, conjunctivitis, leprosy, tetanus.

Unit- VI

Public health organizationA) W.H.O., central and state health activities, immunization programmes (Triple vaccine – smallpox, polio, typhoid, cholera, tuberculosis, AIDS and hepatitis).

B)Municipal and district health services.

Paper III Human Development -C MM:50

Unit I – Young Adulthood (20 to 35 years)

A) Definition of an adult, its characteristics.B) Changes in interest.C) Social mobility.

Unit – II Developmental task of a young adult

A) Significance of the periodB) Responsibilities and adjustmentsC) Parenthood, financial matters.

D) Occupational cycle.

Unit III – Middle Adulthood (35 to 50 years)

A) Definition, physical changes (Senses, disease)

B)Menopauses and associated health risks.74

C) Stresses in middle age, coping with stress at family, workplace, occupation, job satisfaction.

Unit IV – Late adulthood (50 – 60 years)

A) Definition, physiological changes, health problems, cognitive and memory changes.B) Personality, characteristics of old age.C) Physiological changes

Unit V A) Retirement – effect of retirement (emotional and economic) on self and family, B) Financial

problems faced C) Changes in relationship with family.

PAPER IV ADVANCED NUTRITION AND DIETETICS MM:50

Unit I – Therapeutic Nutrition

A) Meaning, definition and ImportanceB) Different types of diets, modification of normal diets to therapeutic nutritionC) Methods of feeding patients

Unit II A) Pre- and post operation diets. B) Diet in deficiency diseases – Protein Energy Malnutrition, Iron Deficiency.

Unit III a) Diets in fevers – acute and chronic.b) Diets during under weight, overweight and obesity.

Unit IV

a) Diets in diseases of intestine: diarrhea and constipation.

b) Diets in diseases of stomach and duodenum: dyspepsia, Gastritis and peptic ulcer. C). Diet in liver diseases – hepatitis.

Unit V

A). Diet in Cardio-Vascular diseases: hypertension and Atherosclerosis. B). Diet in Kidney disease – Nephritis.Unit VI

A). Diabetes Mellitus:- Classification, Causes, Test, Diet Therapy

B) Diabetes in children and pregnancy.

Practical MM:50

A) Planning and preparation of different types of diet.B) Diet for underweight and obese.C) Diet in Diarrhea and constipation. D) Diet in peptic ulcers.E) Diet in Hypertension.

F) Diet in fevers.G) Diet in Diabetes

Paper V Study of Nursery School Education MM:50

Unit I

A) Meaning and definition of nursery school education.B) Goals and importance of Nursery school education.

C) Historical development of nursery school education with its review.D) Characteristics, growth and development of nursery school child and identification of his/her

needs.

Unit II

A) Different methods & philosophies of nursery school education.

Unit III

A) Development of creativity – meaning, importance and expressions of creativity.B) Role of government and other agencies in providing nursery school education.C) Development of play – meaning, importance and types of play.

Unit IV A) Importance of case study in Nursery school education.B) Effect of environment on nursery school child.

Practical M.M.50

A) Preparation of Teaching aids for Nursery School Children, Chart, Poster Flash cards and puppets.B) Case study of a preschool age child.C) Visit to at least 2 Nursery Schools and submission of report.D) Participation in Nursery School organization and submission of report.

Paper VI Concept of family housing M.M.50

Unit – I Housing—Family housing concepts.

a) Role of housing in national economy.

b) Specific needs of families, protective, social, economic, educative, affection, and status-determining.

B) Problems in housing present conditions in India.a) Social and economic factors.b) Technical factors—land, labour and material.

Unit – II A) Principles of planning—site selection, orientation, aspect, prospect, grouping, roominess flexibility, lighting, ventilation and sanitation. Desirable construction features and housing standards—foundation, walls, doors, windows fittings and finishes. Conventional and modern building materials features for cost economy, cheaper. Substitutes —plastic, particleboards, metal alloys.B) House plans for different income group.

Unit – III

A)Advantages of renting a houseB)Advantages of home ownershipC)Disadvantages of renting a houseD) Disadvantages of home ownership

Unit – IV A) Government Housing SchemeB) Financial Institution-L.I.C Bank, Housing board cooperative housing societies

Practical MM:50

A) Preparation of house plans for families in different income group and needs.B) Visit of under construction apartments and land houses.C) Observe and compare them.

SEMESTER VI

PAPER I TRADITIONAL TEXTILE DESIGNING MM: 50

Unit I

A) Meaning and definition of Traditional Textiles.B) Elements and principles of design in relation to textiles.C) Review of textile design. a) Classification of textile design b) Woven and printed. c) Methods of getting design of textile and their comparison.

Unit II

A) Dyes – Classification of dyes.

B) Mode of action and application – on yarn and fabric.

C) Styles of dyeing – direct, resist, dischargeUnit – IIIPreparation of fabric before dyeing and printing. Industrial level processing – singeing, desizing, scouring, bleaching, kier boiling, mercerizing. Cottage level processing - desizing, bleaching, carbonizing.

Unit IV Applied Design and Printing

A) Printing – Methods of printing

B) Hand printing – block, stencil, screen, spray, batik, tie and dye.

C) Machine printing

Unit V Indian Textiles

A) Traditional Textiles of India – Chanderi of Madhya-Pradesh, Brocade of Uttar Pradesh (Banaras) and Andhra-Pradesh ( Hyderabad) , Patola of Gujarat, Orissa and Andhra-Pradesh, Chamba rumal of Himachal-Pradesh, Balucheri of Bengal, Muslin of Dacca, Kosa silk of Chhattisgarh.

Unit VI

A) Indian Embroideries of India – Kashmiri, Phulkari, Chikankari, Kantha, Gujrati, Kasuti.PRACTICAL MM: 50

A) Preparation of samples of all most popular Indian embroideries.B) Preparation of samples / articles using various dyeing and printing techniques.

Paper II Home Furnishing & Finishing MM:50

Unit – I A) Principles of design - definition, characteristics and types.

a) Balanceb) Harmonyc) Scaled) Proportione) Rhythmf) Emphasis

Unit II

A) Elements of art - Line, form, colour, pattern, light - characteristics & classification, texture, space. B) Study of colours - classification, colour schemes and their effects.

Unit III

A) Flower arrangementB) Principles, selection and different flower arrangement styles.

Unit IV

A) Lighting arrangementB) Natural and artificial arrangement for different activity area.

Unit V Home Furnishing

a) Furnishing materialsb) Selection, purpose, placement, use and care of furnishing materialc) Curtain and draperiesd) Floor coveringse) Furnituref) Bed and beddings

Practical MM: 50A) Drawing of colour wheel and developing colour schemes.B) Arrangements of flowers (fresh, Dry & Artificial)C) Decoration of Floora) Rangoli ( Corner & central designes)b) Different types of alpana.D) Preparation of home decorative items (any two)

Paper III Home Science Entrepreneurship

Unit IA) Concept of Entrepreneurship.B) Theories of Entrepreneurship.

Unit II

Classification ant types of Entrepreneurship.

Unit IIIA) Creativity and innovation.B) Entrepreneurial traits and competencies.C) Entrepreneurial orientation.

Unit – IVA) Developing Entrepreneurship through training.B) Small Business ConceptC) How to start a small Business Government incentive and policies of small business.

Unit V

Entrepreneurship and Economic Development.

Practical Unit II M.M.50Project on Entrepreneurship fulfilling following objectives.

A) To develop skills in entrepreneurship

B) To understand the principles of planning, organizing and controlling in different units

C) Gain knowledge to manage manpower and establish good human relations.

D) Gain experience in financial management

Paper IV Food Preservation MM:50

Unit I

A) Spoilage of food – its causesB) Factors affecting the growth of micro-organisms in the food.C) Perishable, semi perishable and non perishable foods.

Unit IIA) Preservation of FoodB) Importance and principles of food preservationC) Methods of food preservation.D) Use of low temperature( Refrigeration and freezing)E) Use of high temperature( Pasteurization and sterilization)F) Use of Natural and Chemical preservatives.G) Drying.H) Radiation.

Unit IIIA) Food Additives – definition and classification.B) General principles of the use of food additives issued by FAO, WHO.C) Natural and synthetic preservatives.

Unit IVA) Food FermentationB) Microorganisms as food-SCP ( Single cell Protein)C) Food Adulteration and its household methods of detection.

Unit VA) Food Laws and Standards.B) Responsible agencies for safe food.C) Present regulations / orders / standards related to food.

Practical MM:50

A) Bottling of fruit juices.B) Preservation of seasonal and non seasonal fruits and vegetables in the form of - jams,

jellies, marmalades, murrabbas, pickles, chutneys, squashes, sauce.C) Identification of spoiled Food.

Paper V Home Science Extension Training & Management M.M.50

Unit I

A) Extension training concept.B) Characteristics, principles and psychological concepts used in training.C) Characteristics of adult learner.

Unit II

A) Different extension training methods - individual, group, mass contact.B) Participation techniques (PRA) for training.C) Components of training-objectives, methods, instructional materials, monitoring

& evaluation.

Unit IIIA) Functional aspects of Home Science training management.B) Planning.C) Steps.D) Types.E) Decision making process.

Unit IVA) Training management.B) Meaning.C) Structure.D) System of management.

Unit VA) Organizing human & non human resource of training.B) Behavioral aspects of management – motivation, leadership, strategy, creativity.C) Role of government and non-government agencies in regulazing training.D) Obstacles in management of training.E) Role of maintaining and evaluation in training.

Practical MM: 50

A) Development of instructional materials for the lesson & preparation of lesson plan.B) Planning and organizing individual, group and mass discussion.C) Training in use and care of equipment's for extension service including audio-visual aids.