Home science honours part-1
75-Marks.
The concept of Food and Nutrition :
(i) Definition of Food and the definition of Nutrition, Nutritional Status.
(ii) Scope and object of Nutrition Science.
2. Classifiation of Food stuffs and their short description.
3.Nutrition ; (i) Classification of nutrients and their role in living system
(ii) Classification, Chemical composition, Sources, functions, daily requirements deficiency symptoms/diseases and disadvantages due to excessintake of Carbohy drates, Fats, Proteins, Vitamins and Minerals.
(iii) Digestion, absorption and metabolism of Carbohydrates, Fats and Proteins.
4. Water :
Distribution of water in the human body, water balance, functions defi ciency symptoms and daily requirements.
5. Nutritive value of Foods:
Classification, structure, composition and nutritive value of Cereals Pulses, Vegetables, Fruits, Milk and Milk Products, Fats and Oils Meat. Fish Eggs. Beverages, Spices, Sugar and Jaggery, Oil seeds and Nuts.
6. Energy (Calorie)Requirements:
(i) Need for energy, definition of Calorie and factors affecting calorie requirements.
(ii) Basal Metabolism and factors affecting Basal Metabolic Rate (B M B).
7. Balanced Diet :
(i) Concept, Characteristics, factors influencing balanced die food to be included in balanced diet.
(ii) Meal planning for Diwali, Holi, Id,Christmas, 🌲 Picnic and birthday party.
8. Malnutrition :
Concept, causes, Hazards, symptoms and measure to present it.
9. Cooking Methods: Their effect on the nutritive value of foods.
10. Storage and Preservation of Foods Importace of Storage and presevation, Store of food Principles of food preservation, Causes of food spoilage; methods of preservation.
11. Food Adultration : A national problem, measures of control, Consumer's responsibilities.
12. Food Management
PAPER-II HOUSING & FURSHING
75 marks
1. Selection of House :
(i) Aims, Principles of Planning the home; means to acquire home; selection of site
(ii) Building materials
2. Planning and decoration of room :
(i) Planning of rooms , making division of room
(ii) Arrangement and decoration of rooms- some common factors to be cosider all the rooms of a house ;
(iii) Arrangement and decoration of Bed room. Dinning room, Drawing room, Guest room. Family living Room, Young children's room Bathroom .
3. Arrangements of Kitchen :
(i) Importace of kitchen, construction, design and arrangement of kitchen, working centres for different activities performed in kitcher factors to consider for the proper arrangement in kitchen, precautions in kitchen
(ii) Types of Kitchen
4. Organization of Household works.
5. Time and labour saving devices. Wrection
6. Interior decoration :
(i) Meaning, importance of artistic attitude in interior decoration; style of decoration; furnishing materials,
(ii) Principles of interior decoration.
(ii) Elements of Arts and Design
(iv) Design-Natural, Geometrica Abstract, Structural and Decorative ; Judgement of a good design
(v) Alpana Home decoration Accessories :
(i) Different kinds of accessories
(ii) Basis of selection of decorative materials.
8. Flower Arrangement :
Aims types, Principles of flower arrangement ; some suggestions and precautions for flower decoration.
9. Importance of Colour in decoration :
(i) Types, principles of colour Prang'scolo system and Mumshell colour system
(ii) Importance of different colours
(iii) Color Scheme
(iv) Factors affecting colour arrangement.
(v) Use of colours in decoration precartions to be taken.
10. Furniture :
(i) Qualities/Characteristics
(ii) Points to consider while selecting and purchasing new furniture, precautions
(iii) Types of furniture.
(iv) Principles of furniture arrangement
11. Cleaning and Care of House :
(i)Importance of cleaning
(ii) Method of cleaning weekly, monthly and yearly cleaning
(iii) Important factors to be considered for cleaning .
12. Kitchen garden : Importance and constribution to family from different point of view- (e.g health, nutrition, economy, development of interest, attitude, skill, knowledge self confidence)
HOME SCIENCE Composite
PRACTICAL:PAPER
[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 & tireroc.
4. Making a colour wheel of different colour sohemes showing their Position on colour wheel.
5. Layout furniture arrangement in different rooms,
6. Flower arrangement in different styles.
7. Planning of meals and calculation of their nutritive value for a preganant lady.mother, five year old child, on adult office worker, labourer and a sixty two year old person.
8. Cleaning of metals, crockeries and household applicances.
9. Stain removal : Rust, Tea-cofee, Paint, Dye,nail polish, Varnis Oil-Fat, Ins Sweat Betal.
10. Food Preparation and Classifying recipes as good, moderate or poor sources of specific nutrients,
(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
HOME SCIENCE COMPOSITE
GENERAL/SUBSIDIARY
PAPER-I
FullMarks-75
Candidates have to answer 5 Questions, selecting at least two from each group.
Group-A : Diet in Health and disease
1. Planning diets :
Concept of an adequate diet, Principles involved in planning diets, Factore affecting the Planning of diet Avaliability. Socio-economic and cultural factors, Age, sex and Occupation,
2. Diet in diseases :
Liquid and soft, diets, diets for Dyspepsia, Diabetes and obesity. high fibre diets : Constipation
3. Meal Planning for special ocassion : Parties and festivals .
4. Meal planning in special Condition Expectant mother, Nurshing mother, infant and weaning food
5. Patient care : Sick bed, qualities of nurse/attendent, other factors) involved in patient care.
Group-B: Child Development
1. Infant : Physical, Emotional Social development from 0-1 year Immunization, Common ailments.
2. Feeding : Breast feeding, Artificial feeding and introduction of solid food.
3. Pre-School years: Physical, Social Emotional and Intellectual development
4 . School 🏫 Age: Physical, Social, Emotional, Intellectual and Personality development between 6-12 years.
5. Adolescence:- Problems of adolescence and deliquency.
PRACTICAL
1. Preparing menu for dyspepsia, diabetes, obesity Constipation and nursing mother
2. Cooking:- Vegitable cutlet, Pancake 🥞, sandwich 🥪, Pulson, stuffed Puri, Vegitable curry, Custard and Sandesh.
