HOME SCIENCE CLASS XI (THEORY)
One Paper (Theory), Time: 3 Hours, 70 Marks
|I.||Concept of Home Science||02|
|III.||Nutrition for Self and Family||17|
Unit I: Concept of Home Science and its Scope
Home Science, its scope.
Unit II: Know myself : Issues related to adolescents
Adolescence, meaning, early (12-15 years) and late (16 – 18 years) adolescence, early and late maturers.
Characteristics: Cognitive Development: Transition from concrete to formal operations; physical Development: Growth spurt, sexual development; Social and Emotional development: importance of peer group, interest in the opposite sex, varied and changing interests, concern about future; adolescence a period of strain and stress.
Important developmental tasks: accepting one’s physique; achieving new and more matured relations with agemates of both sexes; achieving a masculine/feminine social gender role; achieving emotional independence from parents; preparing for career; reproductive health and prevention of anemia.
Individual differences: difference between same sex, differences across the two sexes, early and late maturers, role of heredity and environment (family, peers, school and neighbourhood). Interpersonal Skills: with the family, peers and members of the community.
Special needs of adolescents – (i) Nutritional requirements: qualitative and quantitative; exercise and entertainment; importance of physical activity in social development and prevention of obesity (iii) understanding from parents.
Some problems of adolescence: awkwardness due to growth spurt; freedom and control; depression; alcohol, drugs and smoking; delinquency; problem related to sex; ignorance and increased curiosity; prevention of HIV / AIDS and other sexually transmitted diseases;
Population Education: problems of over population; neglect of girl child: causes, prevention, legal and social laws, government incentives to improve status of girl child, desire for male child; small family norms.
Unit III : Nutrition for Self and Family
Definition and relationship between food, nutrition, health: nutritional status; classification of foods on the basis of nutrients and functions; nutritional status and calorie intake as a basis of poverty line.
Functions of food: body building, energy giving, protective, regulatory; physiological, psychological and socio-cultural; signs of good health; physical status, psychological status, mental ability, mortality and longevity.
Selection of foods for optimum nutrition and good health: basic knowledge of nutrients – sources, functions, deficiency and prevention; proteins, carbohydrates, fat, dietary fibre, vitamins – B 1, B2, niacin, folic acid, B 12 and vitamin C; minerals-calcium, iron and iodine. Basic food groups (ICMR) and their contribution; concept of balanced diet; food and nutritional requirements for family (ICMR tables); factors influencing 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:
Selection and storage of foods-perishable, semi-perishable, non-perishable; convenience foods; Reasons for spoilage; brief description of household methods of preservation-refrigeration, dehydration, use of chemicals and household preservatives. Preparation of food; loss of nutrients during preparation of food and their minimization; Cooking; principles of cooking; Methods of cooking-boiling, steaming, pressure cooking, deep and shallow frying, parboiling, sauteing, roasting and grilling; Effect of cooking on the nutritive value of food; Method of enhancing nutritive value-germination, fermentation, fortification and proper food combination.
Unit IV: My Resources
Resources: meaning, types: (i) human-knowledge, skills, time, energy, attitudes; (ii) material: oney, goods, property; (iii) community facilities; Schools, parks, hospitals, roads, transport, water, electricity, fuel, fodder; need to manage the resources; methods of conservation of shared resources.
Management: meaning and need for management; steps in management: planning, organizing, controlling, implementing and evaluation; decision making and its role in management.
Time and energy management: need and procedure for managing time for occupation and leisure; work simplification: meaning and methods; activities in the home: sleeping, studying, cooking, eating, bathing, washing, entertaining-need to organize space for these activities; use of colours and accessories to make these centres attractive; role of different members of the family in efficient running of a home.
Work ethics: meaning and importance; discipline at work place; reaching on time, staying in seat, knowing the job, using polite language.
Unit V: My Apparel
Fibre Science: types of fibres: (i) natural-cotton, silk and wool; (ii) man-made pure rayon nylon and polyester) and blend (terrycot, terrysilk, terrywool,).
Fabric Construction: Basic procedure of any yarn making (spinning, mechanical spinning, chemical spinning, weaving: plain, twill & satin, other methods-knitting and nonwoven, effect of weaves on appearance, durability and maintenance of garment.
Finishing: meaning and importance; types: (i) basic: cleaning, bleaching, stiffening, tantering; (ii) special: mercerisation, shrinkage control, water proofing; dyeing and printing.
Time: 3 Hours, 30 Marks
|I.||Concept of Home Science||–|
|III.||Nutrition for Self and Family||08|
Unit I : Concept of Home Science
Unit II : Know myself : issues related to adolescents
Activity: Observe and test your own strengths and weaknesses; Discuss about them in class with your teacher and fellow students; take decision about maximum utilization of strength and improvement upon weaknesses.
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
Activity: Look for signs of good health within your family.
Activity: Make a list of foods available in the local market according to food groups.
Activity: Observe how 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 meals and snacks
Practical: Household methods of food preservation – Jam, Squash / Syrup Pickles / Chutney.
Unit IV : My Resources
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 yourself for a day and state where and why will you take help from others.
Practicals: Make flower and foliage arrangements, floor decorations, clean and polish brass, glass, iron, aluminium and plastic surfaces.
Unit V : My Apparel
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: plain and tie dye printing: use blocks (available or make you own) on small sample.