Home ScienceTheory & Practical · Subject Code: HS1115 / PHS1115

• Evolution of the discipline of Home Science.
• Five major areas of Home Science.
• Relevance of Home Science in improving the quality of life.

1. Introduction to different stages: infancy, early childhood, childhood, adolescence, adulthood and old age

• 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, socialisation; cognitive and language development.
• Early childhood (3-6 years): characteristics.
• Childhood (7-11 years): behavioural problems of children and suggestive measures.

2. Protection from preventable diseases:

• Immunization - concept and types (natural and acquired), breast feeding (one of the ways to develop natural immunity); immunization chart.
• Symptoms, prevention, after care and incubation period of childhood diseases: tuberculosis, diphtheria, pertussis (whooping cough), tetanus, polio, measles, cholera, diarrhoea and chicken pox.

3. Substitute care at home and outside:

• By grandparents, creche / day care centres.
• Integrated Child Development Scheme (ICDS) - objectives and functions.

4. Special needs and care of disadvantaged and differently abled children:

• Socially disadvantaged children.
• Visually impaired (partial and complete).
• Hearing impaired.
• Orthopaedically impaired (affected / missing limb).

5. Managing emergencies:

• First aid to cuts, burns, fractures, bites (snake, dog and insects), poisoning, fainting, asthma, heart attack and drowning.

• Definition of food, nutrition, health (WHO) and fitness.

Functions of food:

• Physiological - body building, energy giving, protective and regulatory functions.
• Psychological functions of food.
• Social functions of food.

Selection of food for optimum nutrition and good health:

• Nutrients - sources, functions, deficiency and its prevention for:
• • 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:
• • Reasons of food spoilage.
• • Food processing methods - dehydration, freezing, use of preservatives (natural and chemical).
• Preparation of food:
• • Principles of cooking.
• • Methods - boiling, steaming, pressure cooking, deep and shallow frying, baking, sautéing, roasting, grilling, solar cooking and microwave cooking.
• • Loss of nutrients and steps to minimise nutrient loss during preparation.
• • Methods of enhancing nutrient availability - germination, fermentation, fortification and food combination.

• Concept of family and community resources.

Types, management and conservation of:

• Human / personal resources: knowledge, skills, time, energy, aptitude.
• Non-human / material resources: money, goods, property.
• Community facilities / shared resources: schools, parks, hospitals, roads, transport, water, electricity, library, fuel and fodder.

Management:

• Meaning and need for management.
• Steps in management: planning, organizing, controlling, implementing and evaluation.
• Decision making and its role in management.

Time, energy and space management:

• Need and procedure for managing time and energy.
• Work simplifications: techniques for time and energy management.
• Need and ways of space management.
• Elements of art and principles of design.
• Use of colours, light and accessories in space management; Prang colour wheel, dimensions of colours, classes and colour schemes.

1. Introduction to Fibre Science:

• Classification of fibre:
• • Natural: cotton, silk and wool.
• • Manufactured: rayon, nylon and polyester.
• • Blends: terry cot, terry silk, terry wool.
• Characteristics of fibre.
• Suitability for use.

2. Fabric Construction:

• Yarn making - basic procedure of making yarn.
• Simple yarns: two ply, four ply, multiple and cord.
• Novelty yarns: slub, knot, flock, spiral.
• Blended yarns.
• Weaving:
• • Basic mechanism.
• • Concept of looms.
• • Types of weaves: plain (basket and rib), twill, sateen and satin weave.
• • Brief mention of special weaves: pile and jacquard weaves.
• • Effect of weaves on appearance, durability and maintenance of garment.
• Other methods of fabric construction: knitting, non-woven fabrics - felting and bonding.

3. Fabric Finishes:

• Meaning and importance of fabric finishes.
• Classification of finishes:
• • Basic finishes: cleaning (scouring), singeing, bleaching, stiffening, calendaring and tentering.
• • Functional finishes: water proofing, sanforization, mercerization, moth proofing.

4. Dyeing and Printing:

• Importance of dyeing and printing.
• Types and sources of dyes - natural and synthetic.
• Methods of dyeing and printing: plain dyeing, tie and dye, Batik printing, block printing.

• Respect for girl child.
• Media - concept, classification and function.
• Communication:
• • Concept.
• • Importance.
• • Method.
• • Types.
• • Elements.
• • Effective communicative skills.
• Keeping community spaces clean.