Home science syllabus class 11 2014 -2015
COURSE STRUCTURE
CLASS XI (THEORY)
One Paper (Theory) Time: 3 Hours 70 Marks
Unit | Marks | ||
I. | Concept of Home Science | 02 | |
II. | Know myself | 17 | |
III. | Nutrition for Self and Family | 17 | |
IV. | My Resources and Community | 17 | |
V. | My Apparel | 17 | |
70 |
Unit I: Concept of Home Science and its Scope (Periods 2)
Home Science and its scope.
Unit II: Know myself : Issues related to adolescents (Periods 33)
Adolescence definition
Characteristics:
(i) Physical development - growthspurt, sexual development.
(ii) Social and Emotional development : familyand socialisation pattern of priority, parentel control techniques, role of siblips and grandparents, development of peer relatioship & freindship patterns.
Interest in opposite sex, development of gender role, stero type, role of school and teacher, identity crises, storm and stress, anger managment.
(iii) Cognitive development.
Individual differences:
Difference between two sex and same sex, early and late maturers, role of heredityand environment (family, peers, school,neighbourhood, community and world)
Special Needs of adolescents :
(i) Nutritional problems of adolescents - Iodinedeficiency disease (IDD) Anaemia.
(ii) Casuesof obesity in adolescents - eatingout, nutrition transition and lack of excercise. (iii) Eating disorders of adolescents - anorexianervosa, bulemia.
Some problems of adolescence:
Depression; alcohol,drugs and smoking; delinquency; summary; problems related to sex; HIV / AIDS and other sexually transmitted diseases;
Population Education:
(i) Causes and effects of overpopulation.
(ii) Neglect of girl child - causes,government incentives to improve status of girl child and women empowerment.
First Aid
(i) First aid in cuts, burns, fractures, bites (snake and dog), poisoning and fainting.
Unit III : Nutrition for Self and Family (Periods 45)
(i) Definition of food, nutrition, (WHO) health and Nutritional status.
Functions of food:
Physiological (body building, energy giving, protective, regulatory), psychological and social functions.
Selection of foods for optimum nutrition and good health:
(i) Nutrients : sources,functions and deficiency and its prevention, Proteins, Carbohydrates, Fats, Vitamins-Fat soluble (A, D, E, K) and water soluble (B , B , Niacin,Folic acid, B
1 2 12
and and VitaminC), Minerals (Calcium, Iron, Zinc and Iodine).
(ii) Basic Food Groups (ICMR) and their contribution ; Conceptof Balanced diet, food and nutritional requirements for family (ICMR tables).
(iii) Factorsinfluencing selection of food : culture,family food practices, media, peer group and availability of foods
Maximum nutritive value from food by proper selection, preparation, cooking and storage: (i) Selection and Storage of Foods: Perishable, semi-perishable, non-perishable,
convenience foods and their storage. Selection of fruits, vegetables, egg, fish, poultry,
milk and milk products.
(ii) Preservation of food :
(a) Reasons of spoilage of food
(b) Brief description of household methods of preservations -
- Refrigeration, dehydration
- Use of chemicals and household preservatives (salt, sugar, oil).
(iii) Preparation of food : loss of nutrients during preparation of food and their minimization.
(iv) Cooking :
(a) Principles of cooking
(b) Methodsof cooking - boiling,steaming, pressure cooking, deep and shallow frying, baking, sauteing, roasting, grilling, solar cooking and microwave cooking.
(c) Effect of cooking on the nutritive value of food.
(d) Methodsof enhancing nutritive value-germination, fermentation, fortification and food combination.
Unit IV: My Resources and Community (Periods36)
(i) Resources: Meaning, characteristics and types:
(a) Human/ Personal Resources: knowledge, skills,time, energy, attitudes; (b) Non-human/ material resources: money, goods, property;
(c) Community facilities / sharedresources : Schools,parks, hospitals, roads, transport, water, electricity, library, fuel and fodder.
(d) Need to manage the resources and methods of conservation of shared resources.
(ii) Management:
(a) Meaning and need for management.
(b) Steps in management: planning, organizing, controlling, implementing and evaluation. (c) Decision making and its role in management.
(iii) Time and energy management:
(a) Need and procedurefor managing time for occupation and leisure. (b) Work simplifications : meaningand methods.
(c) Need and ways to organize space in a house.
(d) Use of coloursand accessories to make house attractive - prang colour wheel dimensions of colours,classes and colour schemes.
(iv) Work ethics:
(a) Meaning and importance; discipline at work place; reaching on time, staying in seat, knowing the job, using polite language.
Unit V: My Apparel (Periods34)
(i) Introduction to Fibre Science:
(a) Characteristics of fibre
(b) Classifications of fibre
- Natural-cotton, silk and wool
- Man-made (Regenerated &Synthetic), (rayon nylon and polyester)
- Blends - Characteristics (terrycot, terrysilk, terrywool).
(ii) Fabric Construction:
(a) Yarn making: Basic procedureof making yarn (cotton, wool, silk and nylon).
(b) Weaving:Basic mechanism, types of weaves : plain (basketand rib), twill, sateem &satin weave. A brief mention of special weaves (pile and jacquard weaves)
(c) Other methodsof fabric constructions : knittingand nonwoven fabrics. (felting and bonding). (d) Effect of weaves on appearance, durability and maintenance of garment.
(iii) Fabric Finishes:
(a) Meaningand importance. (b) Classification of finishes.
- Basic finishes : (cleaningscouring), singeing, bleaching, stiffening, calendering and tentering.
- Special finshes : (Mercerisation, shrinkage control (sanforizing), water proofing)
PRACTICALS
Time: 3 Hours 30 Marks
UNIT MARKSI. II. | Concept of Home Science Know myself | - - | |
III. | Nutrition for Self & Family | 8 | |
IV. | My Resources and Community | 8 | |
V. | My Apparel | 7 | |
Record | 5 | ||
Viva | 2 | ||
Total | 30 |
Unit I : Conceptof Home Science (Periods 2) UnitII : Know myself : issues related to adolescents (Periods 8)
Activity: Observe and test your own strengths and weaknesses; Discuss about them in class with
your teacherand fellow students; take decision about maximum utilization of strength, overcoming weaknesses, stress management.
Activity: Report situations from your life to indicate your interaction within the family, with peers and with members of the community.
Unit III : Nutrition for Self and Family (Periods 28)
Activity: Look for signs of good poor health within your family.
Activity: Make a list of foods availablein the local market according to food groups.
Activity: Observehow different food stuffs are stored at home and evaluate the effectiveness of the method;practise skills to preserve and optimise nutrients by preparing meals and snacks.
Practical: Preparing nutritions snacks, canteen meal/mid-day meal.
Practical: Household methods of food preservation - Jam, Squash/ Pickles / Chutney.
Unit IV : My Resources and Community (Periods 30)
Activity (Observation): Observe and list resources available at home and in neighbourhood. Make a detailed study on available community resource and its management, suggest improvements.
Activity: Critically evaluate anyone activity centre of your house. Suggest improvements.
Activity: Suggest a work plan for yourselffor a day and state where and why will you take help from others.
Practicals: Make flower and foliage arrangements, floor decorations, clean and polish copper or brass,glass and iron.
Unit V : My Apparel (Periods 24)
Activity: Collect samples of fabrics and study characteristics for identification.
Activity: Collect samples of weaves and identify them.
Practicals: Carry out burning test, slippage test, tearing test and test for colour fastness.
Practical: Dyeing: tie and dye, block printing on small sample.
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