Note: 

There will be one Question Paper which will have 50 questions out of which 40 questions need to be attempted.

Unit I:

Human Development::

 Life Span Approach

A. Adolescence (12 – 18 years) 

(i) Growth & Development – Domains and principles. 

(ii) Meaning, characteristics and needs. 

(iii) Influences on identity formation

(a) Biological and Physical changes-early and late matures. (Role of heredity and environment) 

(b) by social, culture and media. 

(c) Emotional changes. 

(d) Cognitive changes. 

(iv) Specific issues and concerns 

(a) Eating disorders-Causes, consequences and management – Anorexia Nervosa, Bulimia. 

(b) Depression 

(c) Substance Abuse 

(d) Related to sex 

(e) Handling stress and peer pressure

B. Adulthood: 

(i) Young & middle adulthood: Understanding and management of new responsibilities- career, marriage and family. 

(ii) Late Adulthood/Old age: 

(a) Health and Wellness: physical, social, emotional, financial, recreational needs 

(b) Care for elderly (at home and outside – old age home) 

(c) Anger management

Unit II:

Nutrition for Self, Family and Community

(a) 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) 

(i)Use of basic food groups (ICMR) and serving size in meal planning 

(ii) Factors influencing selection of food: culture, family food practices, media, peer group, availability of foods, purchasing power, individual preference & health.

(b) Food safety and quality: 

(i) Safe food handling (personal, storage, kitchen, cooking and serving). 

(ii) Safety guards against food adulteration, definition and meaning of food adulteration as given by FSSAI (Food Safety and Standard Authority of India). 

(iii) Common adulterants present in cereals, pulses, milk and milk products, fats and oils, sugar, jaggery, honey, spices and condiments. 

(iv) Effects of some of the adulterants present in the foods: kesari dal, metanil yellow, and argemone seeds. 

(v) Food standards (FPO, Agmark, ISI). 

(c) Therapeutic modification of normal diet with respect to consistency, frequency, foodstuffs, nutrients and methods of cooking. 

(d) Modification of diet according to common ailments: diarrhea, fever, jaundice, hypertension, diabetes and constipation. Physiological changes, clinical symptoms, requirements and dietary requirements in each condition.

Unit III:

Money Management and Consumer Education

(a) Family Income: 

(i) Various sources of family income:  

• money income  

• real income (direct and indirect)  

• psychic income

(ii) Supplementing family income-need and ways; need and procedure for maintaining household accounts (daily, weekly and monthly).

(b) Savings and Investment:

(i) Meaning and importance of savings. 

(ii) Basis for selection of investment methods: risk, security, profit, tax saving. 

(iii) 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, medi claim);  
• Public Provident Fund (PPF), Provident Fund (PF).

(iv) 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

(i) Application of elements of art and principles of design in designing apparel. 

(ii) Selection and purchase of fabrics- purpose, cost, season, quality, durability, ease of maintenance and comfort. 

(iii) Selection of apparel- factors influencing selection of apparel- age, size, climate, occupation, figure, occasion, fashion, drape cost and workmanship. 

(iv)Care and maintenance of clothes: 

a. Cleansing agents: soaps and detergents (basic differences and their utility); 

b. Stain removal - General principles of stain removal, stain removal of tea, coffee, lipstick, ball pen, Grease, Curry and Blood. 

c. Storage of clothes

Unit V:

Community Development and Extension 

(i) Water safety: Safe drinking water-importance of potable water for good health, and its qualities, simple methods of making water safe for drinking; boiling, filtering (traditional and modern technology), use of alum, chlorine. 

(ii)Salient features of income generating schemes

• DWCRA (Development of Women and Children in Rural Area)  

• MGNREGA (Mahatma Gandhi National Rural Employment Guarantee Act, 2005)

Unit VI: 

Career Options after Home Science Education

Career options of self and wage employment in various fields of Home Science.