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HOME SCIENCE (864)
Aims:
1. To develop an
understanding of the terms, concepts and principles used in
the study of the discipline of Home Science.2. To develop
thought, inquiry, insight and understanding of issues involved
in running a home, providing adequate nutrition, meal
planning, care of textiles and clothing, budgeting, and family
care. 3. To inculcate an appreciation of aesthetic balance,
economy and efficiency with regard to home. 4. To foster
an understanding of the changes that take place during growth
and development of children. 5. To equip an adolescent with
the knowledge and skills necessary for management of the self.
6. To foster an understanding of children in difficult
circumstances, problems of the elderly and individuals with
special needs.
CLASS XI
There will be two papers in
the subject.
Paper I: Theory: 3 hours…. 70
Marks
Paper II: Practical: 3
hours..... 30 Marks
PAPER I -THEORY
There will be one paper of 3
hours duration divided
into 2 parts.
Part I (20 marks)
(Compulsory) will consist of short answer questions covering
the entire syllabus. Part II (50 marks) will consist of eight
questions,which will require detailed answers. Candidates will
be required to answer five out of eight questions. 1. Concept
and Scope of Home Science (i) Introduction to the five streams
in Home Science and how they integrate to form a meaningful
whole. To explain that Home Science is an umbrella term for a
field of Applied Sciences, made up of Foods & utrition,
Resource Management, Human Development, Textiles & Clothing
and Communication & Extension. (ii) Importance and relevance
of the study of Home Science. The need for studying each
aspect of Home Science - enables a scientific understanding of
the field and allows for research in the discipline, which
reinforces the theoretical perspectives. Immense practical
value of the discipline in everyday life - a study of Home
Science helps in the ultimate understanding of the self,
people and various social, emotional and biological factors
necessary for human survival. (iii) Career options in Home
Science. A brief study on various career options available for
Home Science students. 2. Food and utrition (i) A review of
the relationship between food and health, the importance of a
balanced diet for everyday life. Classification of food on the
basis of nutrients and functions. Functions of food:
physiological, psychological and social; assessment of
nutritional status and calorie intake on the basis of poverty
line. Concept of balanced diet, food and nutritional
requirements for family (ICMR tables). Understanding of terms
like mortality, morbidity and longevity and their relationship
to food. (ii) Elementary study of macro and micro nutrients.
Functions and sources of nutrients: carbohydrates, proteins,
fats, minerals (iron, calcium, iodine and phosphorous) and
vitamins (A, D, E, K, B1, B2, iacin, Folic Acid & C); role of
water and fibre in the diet. Recommended Dietary Allowances
(RDA) for all nutrients mentioned above. Factors
affecting absorption of nutrients by the human body; problems
related to under-nutrition and over-nutrition. Basal
Metabolic Rate (B.M.R) and the factorsaffecting B.M.R. 3.
Resource Management (i) Efficient management of resources –
material, human and shared (community). Meaning and types of
resources: human – time, energy, knowledge, skills,
attitudes; material – money, goods, property; shared
(community) facilities – schools, parks, hospitals, road
transport, water, electricity, fuel. eed to manage resources
and methods for maintenance/conservation of shared
resources. (ii) Management: need for Management at home.
Components of Management; Decision making. Understanding the
important role that management plays in smooth and efficient
running of homes. A brief understanding of the major
components of Management – Planning, Organizing, Controlling,
Implementing and Evaluation. Role of decision making process
in management. (iii) Work simplification. Meaning and methods
of work simplification. (iv) Savings and investments.
Importance of savings. Availing schemes for savings and
investments offered by banks and other financial institutions
(post office, LIC). (v) Fundamentals of banking. Opening and
operating a bank account, types of cheques, filling a deposit
slip, procedure for making a Demand Draft, use of ATM, Debit,
Credit cards & availing of student loans. 4. Human Development
(i) Introduction to the study of Human Development. Concept of
growth & development; factors affecting growth & development.
Influence of sports and physical fitness. Milestones of
development from ages 0 to 12 years. (ii) Periods of growth
and development during childhood. Periods of development
during childhood, i.e. - from conception to about 12 years of
age. (infancy, early childhood, middle childhood and late
childhood). (iii) Philosophy of Human Development. The
following aspects need to be explained - development is
multidimensional and interdisciplinary - includes biological,
cognitive, emotional and social development; development is
continuous and cumulative; it is variable, reflecting
individual variation; cultural differences are reflected in
development; both heredity and environment influence
development. (iv) Understanding special needs. Developing an
understanding of normal development, therein developing an
understanding of the needs of the differently abled; becoming
sensitive to the special needs of the disadvantaged and
differently-abled children in terms of social: broken home,
juvenile delinquency; economic: living below the poverty line
(BPL); physical: partially blind & deaf, affected (e.g.
polio), missing limbs and mental handicaps: learning
disabilities (slow learners and dyslexics). 5. Textiles and
Clothing (i) Textile fibres. Types of fibres: (i) natural -
cotton, silk and wool; (ii) man-made – nylon, polyester and
blended fibres (terrycot, terrysilk, terrywool, cotton silk).
(ii) Fabric Construction. Basic procedure of yarn making
(spinning, mechanical spinning, chemical spinning), weaving:
plain, twill & satin, other methods – knitting & braiding,
non- oven fabrics; effect of weaves on appearance, durability
and maintenance of garment. (iii)Textile finishes. Meaning and
importance; types: (i) basic: scouring, bleaching, stiffening,
tantering; (ii) special: mercerization, shrinkage control,
water proofing, dyeing and printing. 6. Introduction to
Communication and Extension Methods of communication –
individual, group and mass contacts. Individual – verbal and
written. Group – discussions, demonstrations, fieldtrips. Mass
– Print and electronic. Role of audio visual aids in
Communication & Extension.
PAPER II – PRACTICAL – 30 Marks
Students are required to
complete the practicals listed below and maintain a record
book for the same. 1. Food and nutrition: (a) Use 24-hour
dietary recall method to analyse individual diet patterns with
reference to requirements of basic food groups and RDA.
Discuss implications of deficiency. (b) Basic Cooking:
Boiling, steaming, frying and baking. Preparation of simple
snacks using these methods. 2. Resource Management – (a)
Opening of a bank account, filling of cheques, deposit slips,
withdrawal slips and demand draft forms. (b) Simple home
decoration – flower arrangement and floor decoration. 3.
Textiles and clothing (a) Basics of stitching – hemming,
running stitch. (b) Attaching buttons and hooks. 4.
Human Development Visit a nearby nursery school. Observe
children at play outdoors and indoors. Record the patterns of
play behaviour and the kind of interactions with other
children and adults. Talk to the teachers in the school about
how they plan activities for young
Go back to
GUESS
PAPERS FOR India, Syllabus of Indian School, colleges and
Universities
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