What is home science?
Home Science is a very good subject that consists of five important areas such as Foods and Nutrition, Human Development and Family Studies, All of these things have their own specification and well contribution in studying of the student and developing their cooking skills interestingly also help them exploring the actual value of Home Science.
The purpose of Home Science is to create a healthy environment and outlook to bring out the ability to manage home and family, Students should get ready for future development in 21st-century life skills for work, livelihood, and careers as well. All of these things within the home science discipline provide more than sufficient scope professionally for higher education and career opportunities.
CBSE home science syllabus class 11
Unit I: Concept of Home Science and its Scope
- Evolution of the discipline of Home Science
- Five major areas
- Relevance in improving the quality of life
Unit II: Human development: life span approach (Part I)
- Introduction to different stages: infancy, early childhood, childhood, adolescence, adulthood and old age
o Infancy (birth to 2 years) − Physical – height, weight and body proportions; motor development during 0-3 months, 3-6 months, 6-9 months, 9-12 months and 1-2 years (milestones only); social and emotional development; expression of emotions, socialization; cognitive and language development
o Early childhood (3- 6 years) − characteristics
o Childhood (7 – 11 years) − behavioural problems of children and suggestive measures
- Protection from preventable diseases −
o Immunization − concept and types (natural and acquired), breast feeding (one of the ways to develop natural immunity); immunization chart
o Symptoms, prevention, after care and incubation period of childhood diseases: tuberculosis, diphtheria, pertussis (whooping cough), tetanus, polio, measles, cholera, diarrhoea and chicken pox
- Substitute care at home and outside −
o by Grandparents, creche/day care centres
o Integrated Child Development Scheme (ICDS) – objectives and functions
- Special needs and care of disadvantaged and differently abled children −
o socially disadvantaged
o visually impaired (partial and complete)
o hearing impaired
o orthopedically impaired (affected/missing limb)
- Managing Emergencies
o First aid to cuts, burns, fractures, bites (snake, dog and insects), poisoning, fainting, asthma, heart attack, drowning.
Unit III: Food, Nutrition, Health and Fitness
- Definition of food, nutrition, health (WHO) and fitness
- Functions of food −
o Physiological (body building, energy giving, protective, regulatory)
o Psychological
o Social
- Selection of food for optimum nutrition and good health −
o Nutrients − sources, functions and deficiency and its prevention; Proteins, Carbohydrates, Fats, Vitamins- Fat soluble (A, D, E, K) and water soluble (B1, B2, Niacin, Folic acid, B12 and Vitamin C), Minerals (Calcium, Iron, Zinc and Iodine)
- Maximising nutritive value of food by proper selection, preparation and storage −
- Selection of foods − Fruits, vegetables, egg, fish, poultry, meat, milk and milk products, spices, cereals and pulses and convenience food. Storage of foods: Perishable, semi perishable, non-perishable and convenience food.
- Food Processing −
o Reasons of food spoilage of food
o Food processing methods – Dehydration, Freezing, Use of preservatives: Natural and chemical.
- Preparation of food −
o Principles
o Methods − boiling, steaming, pressure cooking, deep and shallow frying, baking, sautéing, roasting, grilling, solar cooking and microwave cooking.
o Loss of nutrients and steps to minimise nutrient loss during preparation.
o Methods of enhancing nutrient availability germination, fermentation, fortification and food combination.
Unit IV: Family and Community Resources
- Concept of Family and Community resources
- Types, Management and Conservation of −
o Human / Personal Resources − knowledge, skills, time, energy, aptitude
o Non-human / material resources − money, goods, property
o Community facilities / shared resources − Schools, parks, hospitals, roads, transport, water, electricity, library, fuel and fodder
- Management −
o Meaning and need for management
o Steps in management − planning, organizing, controlling, implementing and evaluation
o Decision making and its role in management
- Time, energy and space management −
o Need and procedure for managing time and energy
o Work simplifications − Techniques for time and energy management
o Need and ways of space management
o Elements of art and principles of design
o Use of colours, light and accessories in space management; Prang colour wheel, dimensions of colours, classes and colour schemes
Unit V: Fabric and Apparel
- Introduction to Fibre Science −
o Classifications of fibre
- Natural − cotton, silk and wool
- Manufactured − rayon, nylon and polyester
- Blends − terry cot, terry silk, terry wool
o Characteristics of fibre
o Suitability for use
- Fabric Construction −
o Yarn making − Basic procedure of making yarn
- Simple − Two Ply, Four Ply, Multiple and Cord
- Novelty − Slub, Knot, Flock, Spiral
- Blended yarns
o Weaving −
- Basic mechanism
- Concept of Looms
- Types of weaves − plain (basket and rib), twill, sateen and satin weave. A brief mention of special weaves: pile and jacquard weaves
- Effect of weaves on appearance, durability and maintenance of garment
o Other methods of fabric constructions: knitting, non-woven fabrics: felting and bonding
- Fabric Finishes −
o Meaning and importance
o Classification of finishes
- Basic finishes − (cleaning scouring), singeing, bleaching, stiffening, calendaring and tentering
- Functional Finishes − Water proofing, sanforization, mercerization, moth proofing
- Dyeing and Printing
o Importance of dyeing and printing
o Types and sources of Dyes-natural, synthetic
o Methods of Dyeing and Printing: Plain Dyeing, tie and dye, Batik printing, Block printing
Unit VI: Community Development and Extension (Part I)
- Respect for girl child
- Media −
- Concept
- Classification
- Function
- Communication −
- Concept
- Importance
- Method
- Types
- Elements
- Effective communicative skills
- Keeping community spaces clean
home science subjects list in class 12
Unit I: Human Development: Life Span Approach (Part II)
Part A: Adolescence (Age group 12 to 18 years)
- Growth & Development – Domains and principles
- Meaning, characteristics and needs
- Influences on identity formation
o Biological and Physical changes-early and late matures. (Role of heredity and environment)
o Social, culture and media
o Emotional changes
o Cognitive changes
- Specific issues and concerns
o Eating disorders-causes, consequences and management – Anorexia Nervosa, Bulimia
o Depression
o Substance Abuse
o Related to sex
o Handling stress and peer pressure
Part B: Adulthood
- Young & middle adulthood − Understanding and management of new responsibilities, carrier marriage and family
- Late Adulthood/Old age −
o Health and Wellness − physical, social, emotional, financial, recreational needs
o Care for elderly (at home and outside – old age home)
o Anger management
Unit II: Nutrition for Self, Family and Community
- Meal Planning − Meaning and importance, principles and factors affecting meal planning; Nutritional needs, food preferences and modifications of diets in different age groups: infants, children, adolescence, adults, elderly and in special conditions: pregnancy and lactation (including traditional foods given in these conditions)
o Use of basic food groups (ICMR) and serving size in meal planning
o Factors influencing selection of food − culture, family food practices, media, peer group, availability of foods, purchasing power, individual preference & health
- Food safety and quality −
o Safe food handling (personal, storage, kitchen, cooking and serving)
o Safety guards against food adulteration, definition and meaning of food adulteration as given by FSSAI (Food Safety and Standard Authority of India)
o Common adulterants present in cereals, pulses, milk and milk products, fats and oils, sugar, jaggery, honey, spices and condiments
o Effects of some of the adulterants present in the foods: kesari dal, metanil yellow, argemone seeds
o Food standards (FPO, Agmark, ISI)
- Therapeutic modification of normal diet with respect to consistency, frequency, foodstuffs, nutrients and methods of cooking
- Modification of diet according to common ailments − diarrhoea, fever, jaundice, hypertension, diabetes and constipation. Physiological changes, clinical symptoms, requirements and dietary requirements in each condition.
Unit III: Money Management and Consumer Education
- Income Concept −
o Family Income
o Various sources of family income −
- Money income
- Real income (direct and indirect)
- Psychic income
o Supplementing family income-need and ways; need and procedure for maintaining household accounts (daily, weekly and monthly)
- Savings and Investment −
o Meaning and importance of savings.
o Basis for selection of investment methods: risk, security, profit, tax saving.
o Ways/methods of investment −
- Bank schemes (saving, fixed, recurring);
- Post Office schemes (savings, recurring deposit, monthly income scheme, National saving certificate, Senior citizen scheme);
- Insurance schemes (whole life, mediclaim);
- Public Provident Fund (PPF), Provident Fund (PF)
o Consumer Protection and Education −
- Meaning
- problems faced by consumer
- Consumer Protection Amendment Act (2011)
- Consumer aids − labels, standardization marks, (ECO Mark, Hallmark, Wool mark, Silk mark), advertising, leaflets, and Consumer redressal forum, Internet
Unit IV: Apparel: Designing, Selection and Care
- Application of elements of art and principles of design in designing apparel
- Selection and purchase of fabrics −
o Purpose
o Cost
o Season
o Quality
o Durability
o ease of maintenance
o Comfort
- Selection of apparel – factors influencing the selection of apparel −
o Age
o Size
o Climate
o Occupation
o Figure
o Occasion
o Fashion
o Drape cost
o Workmanship
- Care and maintenance of clothes −
o Cleansing agents − soaps and detergents (basic differences and their utility)
o General principles of stain removal, stain removal of tea, coffee, lipstick, ball pen, Grease, Curry and Blood
- Storage of clothes
Unit V: Community Development and Extension (Part II)
- Water safety −
o Safe drinking water-importance of potable water for good health, and its qualities, simple methods of making water safe for drinking
o Boiling, filtering (traditional and modern technology), use of alum, chlorine
- Salient features of income generating schemes
o DWCRA (Development of Women and Children in Rural Area)
o MGNREGA (Mahatma Gandhi National Rural Employment Guarantee Act, 2005)
Unit VI: Career Options after Home Science Education
- Career options of self and wage employment of various fields of Home Science
Practical Work
- Human Development: Life Span Approach (Part II)
Activities −
- Identify the problems of adjustment of adolescents with the help of a tool (group activity) and make a report.
- Spend a day with an aged person and observe the needs and problems. Write a report.
- List and discuss 4/5 areas of agreement and disagreement of self with −
o Mother
o Father
o Siblings
o Friends
o Teacher
- Nutrition for Self, Family and Community
Activities −
- Record meal of a day for an individual and evaluate it against principles of balanced diet
- Modify and prepare a dish for any one physiological condition −
o Fever
o Diarrhea
o Constipation
o Jaundice
o Hypertension
o Diabetes
o Pregnancy
o Lactations
o Old age
o Infants
- Identify food adulteration: visual and using methods −
o Turmeric
o Chana Dal
o Bura Sugar
o Milk
o Tealeaves or Coriander
o Black Paper Seeds
- Prepare ORS Solution
- Money Management and Consumer Education
- Collect and fill savings account in Post Office and Bank
- Fill up the forms: Withdrawal, Deposit slips, cheque and paste in the file
- Collect labels of any three products and compare them with mandatory requirements
- Prepare one label each of any three household items bearing ISI, FPU, Agmark
- Apparel: Designing, Selection and Care
- Illustrate principles of design or elements of art on a paper or cloth and evaluate them
- Removal of different types of stains −
o Tea
o Coffee
o Curry
o Grease
o Blood
o Lipstick
o Ball pen
- Examine and evaluate readymade garments for their workmanship
- Make sample of Hemming, Backstitch, Interlocking, and Press buttons and eye
- Community Development and Extension
- Visit any two places (home/restaurant/school/business centre, etc.) and evaluate its water portability and hygiene
