BIHAR UNIVERSITY SYLLABUS T M B U AND MUNGER UNIVERSITY
HOME SCIENCE COMPOSITE HONOURS PART 1 SYLLABUS
HOME SCIENCE -COMPOSITE (HONOURS)
Students ofering Hons. in Home Science-Composite may select any TWO subjects of the tollowing as their subsidiary subjects Economics, Sociology. Mathematics, statistics, Psychology, Acountancy, Commerce. Computer Science, Fine Arts, Botany, Zoology, Chemistry.
HOME SCIENCE (COMPOSITE) PAPER -I
FOOD &NUTRITION
Ten questions to be set in which Q. No. I will be of objective type and Compulsory to answer. besides Q. No. 1, 4 Questions have to be answerd by students.
Time-3 Hours
75 Marks.
1. The concept of Food and Nutrition
i) Definition of Food, Nutrition, and Nutritional status.
(ii) Scope and objective of Nutrition Science.
2 Classification of Food stufis and their short description.
(i) Functions of Food. (ii) Classification.
3.Nutrients
(i) Classification of nutrients and their role in living System. (1) Classification, Chemical Composition, Sources, functions, daily requirements, deficiency Sympotoms, diseases and disadvantages due to excess intake of Carbohydrates. Fats, Proteins, Vitamisn & Minerals. (ii) Digestion absorption and metabolism of Carbohydrates, Fats and Proteins.
4.Water: Dstribution of water in the human body, wate-balance, functions, deficiency Symptoms and daily requirements.
5.Nutritive value of Foods :
Classtication, Structure, Composition and nutritive value of Cereals, Pulses, Vegetables, Fruits, Milk Products. Fats and Oils, Meat, Fish. Eges Beverages, Spices, Sugar and Jaggery, Oil, Seeds and Nuts.
6.Energy (calorie) Requirements:
(i)Need for energy, definition of calorie and factors afecting calorie requirements: (ii) Basal metabolism and factors affecting Basal Metabolic Rate (BMR).
7. Balanced Diet:
(i)Concept. characteristics, factors influencing balanced diet, Foods to be included in balanced diet. (ii) Meal Planning: Importance Factors afecting meal Planning.
8.Mainutrition:Concept causes. hazards, Symptoms and measures to prevent it.
9. Method of Cooking, their advantages and disadvantages and their effects on the nutritive value of foods.
10 Storage and Preservation of Foods : Importance of storage and Preservation, principles of Food Preservation, Causes of food spoilage; Storage of food, methods of Preservation.
11. Food Adulteration: a national problem, measures to control. Consumer's responsibilities.
12. Food Management.
HOME SCIENCE (COMPOSITE) PAPER -II
HOUSING & FURNISHING
Time - 3 Hours
Full MarkS-75
Ten Questions to be set in which Q. No. I will be of objective type and compulsory to answer, BesidesQ. No. 1, 4 Questions have to be answered by students.
1. Selection of House:
(i) Aims, and Principles of planning the home, means to acquire home, Selection of site
ii) Building materials
2. Planning and decoration
(i) Planning of rooms, making division of rooms.
(ii) Arrangement and docoration of rooms-Some common factors to be considered for all the rooms of a home ;
(iii) Arrangement and decoration of bed room, Drawing room, Guest room, Family living room. Young children's room. Bathroom.
3. Arrangement of Kitchen:
Importance of kitchen, construction, designand arangement of Kitchen, working centres for different activities performed in kitchen; factors to consider for proper arrangement in kitchen, Precautions in kitchen
(ii) Types of kitchen.
4.Organisation of household works
Time and labour saving devices.
6.Interior decoration:
(i) Meaning: importance of artistic attitude in interior decoration; styles of decoration; furnishing materials.
(ii) Principles of interior decoration.
(ii) Elements of Arts and Design
(iv) Designs-Natural, Geometrical, Abstract, Structural and Decorative ; Judgement of a good design.
(V) Alpana.
7.Home Decoration Accessories
(i) Different kinds of Accessories
(in) Basis of the sejection of decorative materials
8.Flower Arrangement :- Aims, Types. Principles of flower arangement, Some suggestions.and Precautions for flower decoration
9. Importance of Colour in Decoration
(i) Types :Principles of colour-Prang's colour system and Munshell colour system.
(ii) importance of ditferent colurs,
(ii) Colour scheme
(iv) Factors atfectingg colour arangement.
(v)uses of colours in decoration and Precautions to be taken.
10.Furniture
(i) Qualities/ characteristics.
(ii) Points to consider while selecting and purchasing new furmifure. Precautions.
(ii) Types of furnitures
(v) Principles of furniture arrangement.
11. Cleaning and Care ot house (i)Importance of cleaning
(ii) Methods of cleaning-Weekly, monthly and yearly cleaning
(iii) Important factors to be considered for cleaning
12. Kitchen garden :
Impotance and contribution to family from different points of view-
(e.g. healt nutrition, economy, developments of interest, attitude, skill.
knowledge self confidence)
HOME SCIENCE COMPOSITE
(PRACTICAL PAPER)
Time-3 Hours.
Full Marks: 50
1.Isolation of Carbohydrate and Protein from food stuffs.
2.Detection of Carbohydrate/ Protein by colour reaction.
3.Testing for adulteration in ghee, edible oil, milk & turmeric.
4.Making a colour wheel of different colour schemes showing their position on colour wheel.
5.Layout furniture arrangement in different rooms.
6 Flower arrangement in different styles.
7.Planning of meals and calculations of their nutritive value for a pregnant lady, lactating mother, five year old child. on adult office worker, labourer and a sixty two year old person.
8. Cleaning of metals, crockeries and household appliances.
9.Stain removal: Rust. Tea-coffee, Paint, Dye, nail polish. Varnish, OilFat, Ink, Sweat Betal.
10.Food Preparation and classifying recipes as good, moderate or poor sources of specific natrionts,
(a) Beverages
(b) Cereal and flour mixtures-basic Preparations, pulses.
(C) Vegetables
(d) Fruits
(e)Milk
(f)Soups
(g)Snacks
(h)Sweets
11. Record Book
12. Viva - voce
#