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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 XII
There will be two papers in
the subject.
Paper I: Theory: 3 hours ...
70 Marks
Paper II: Practical: 3 hours
... 20 Marks
Project Work … 7 marks
Practical File … 3 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.
Food Preparation (i) Techniques and methods of cooking. Medium
of cooking, (dry and wet methods of cooking), choice of method
of cooking and quality of food. New developments in cooking-
Microwave and solar cooking. (ii) Preliminary treatment of
foods before cooking. (iii) Effects of cooking on food
components. Carbohydrates – starch, sugar, pectin, cellulose;
proteins; oils and fats; minerals and vitamins. (iv) Methods
of increasing nutritive value of foods –
Sprouting/germination, fermentation, parboiling, combination
of foods, supplementation, substitution, puffing and liming.
Self-explanatory. 2. Food Storage and Preservation (i) Causes
for spoilage of food. Enzymatic action, moisture, microbial
contamination, insects, rodents and improper handling of food.
(ii) Storage of foods – perishable, semi-perishable and
non-perishable foods. A general idea of storing common foods
at home. (iii) Simple methods of food preservation. Use of low
and high temperature (refrigeration, pasteurization, sun
drying), use of preservatives – (salt, sugar, oil, spices,
chemicals). 3. Meal Planning for the family (i) Objectives of
meal planning. Nutritional adequacy, food groups.
Self-explanatory. (ii) Factors affecting food selection: Age,
occupation, gender, physiological conditions, personal likes
and dislikes, tradition, seasonal availability, economic
considerations, religious beliefs, family size and
composition. An understanding of how food consumption varies
from one family to another; how food selected by families is
affected by various factors like age, occupation, gender,
physiological conditions, personal likes and dislikes,
tradition, seasonal availability, economic considerations,
religious beliefs, family size and composition. (iii) Meal
planning for various age groups. Nutritional needs of
preschool children, school-age children and adolescents. An
understanding of the nutritional needs of pre-school children,
school- ge children and adolescents. Making meal plans for
these age groups based on their nutritional requirements and
RDA. Developing good food habits - importance of breakfast,
following regular meal patterns, avoiding junk food and
skipping of meals. 166 3. Resource Management (i) Safety in
the home. Prevention of falls, fire, electrocution, poisoning,
suffocation and choking. Safety and sanitation in the kitchen:
hygiene and disposal of household waste (organic and
inorganic). (ii) Food adulteration. Prevention of Food
Adulteration Act (PFA); Definition of food adulteration as
stated in PFA, health hazards, common adulterants present in
food items – stones, dust, dirt, argemone oil, metanil yellow,
kesari dal, chicory powder and starch and their effects. 4.
Consumer protection Standard marks available for providing
consumer protection. Creating awareness about standard marks
for consumer protection - FPO, Agmark, ISI, Woolmark,
Vegetarian and Non-vegetarian food; need for understanding
care labels on garments and fabrics; Study of nutritive value,
weight, use of additives, preservatives, manufacturing and
expiry date /best before dates etc. on labels of packaged
goods. 5. Human Development (i) Physical development during
adolescence. Physical development during puberty and
adolescence; changes in body proportions and its effects;
influence of sports and exercise on physical fitness. (ii)
Cognitive development and language. Language and communication
- development of language; influences on language development;
development of ways in which adolescents obtain information,
remember it and utilize it for problem solving and reasoning.
(iii) Social and emotional development. Socio-cultural
influences on the adolescents – teenagers are influenced by
social relationships in the family, neighbourhood, community,
country and the world. The family and socialization – patterns
of parenting, parental control techniques; role of siblings
and grandparents. Development of peer relationships and
friendship patterns. Development of gender roles and
stereotypes. Role of school and teachers on the social and
emotional development of the teenager. (iv) Perspectives on
Adult Development: Meaning of adulthood. Transition to
adulthood and accepting related responsibilities; dimensions
of adulthood; issues of increasing life expectancy;
sensitizing students to the needs and care of the elderly. 7.
Textiles and Clothing. Selection of clothes – factors
affecting selection. Methods of laundering - Wet and dry
cleaning. Storage of clothes – wool, silk and cotton. Self
explanatory.
PAPER II
PRACTICAL – 20 Marks
Students are required to
complete the practicals listed below and maintain a record
book for the same. The Practical Work will be evaluated by the
teacher and a Visiting Examiner appointed locally and approved
by the Council. Plan and prepare a menu for any one of the
following special occasions using different methods of
cooking: - birthday party - picnic - anniversary - festival
Prepare any two dishes from your planned menu. Make a suitable
flower arrangement or a floor decoration with an appropriate
table setting to complement the prepared dishes. Menu Planning
– 5 Marks Cooking – 10 Marks Flower arrangement/floor
decoration – 2 Marks Table display – 3 Marks
PROJECT WORK A D PRACTICAL
FILE – 10 Marks
Project Work – 7 Marks
Evaluation Criteria: material, content, presentation and
innovation The project work is to be assessed by a Visiting
Examiner appointed locally and approved by the Council. The
candidate is to creatively execute O E project/assignment on
an aspect of Home Science. Teachers may assign or students may
choose any one project of their choice. Students can
choose any other project besides the ones indicated in the
list below. Following is only a suggestive list of projects.
1. Market survey of packaged goods such as, foodstuffs
(biscuits, jams, chips, cheese spread), hair dyes,
shampoos, soaps, etc. to investigate whether consumer
protection norms of labeling are being followed. ii.
Draw a case history of a family/individual by talking to
elders, referring to diaries and seeing the photographs.
Focus on factors responsible for change or development of an
ability or characteristic. iii. Market survey on
readymade garments in relation to care labels, material,
seasonal availability, size, age, occasion, etc.
Practical File – 3 Marks The Visiting Examiner is required to
assess students on the basis of the Practical file
maintained by them during the academic year.
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