Syllabus of Home Science For Class 12th. (Theory)
CLASS XII (2018 – 19)
COURSE STRUCTURE (THEORY)
|Unit||No. of periods||Marks|
|I||Human Development: Life Span Approach (Part II)||40||30|
|II||Nutrition during life span||40|
|III||Money Management and Consumer Education||40||35|
|IV||Apparel: Designing, Selection and Care||40|
|V||Community Development and Extension (Part II)||20||5|
|VI||Career Options after Home Science Education||5|
UNIT 1: Human Development: Life Span Approach (Part-II):
1. Adolescence (12 – 18 years)-
- (i). Growth & Development – Domains and principles.
- (ii). Meaning, characteristics, and needs.
- (iii). Influences on identity formation:-
- Biological and Physical changes-early and late matures. (Role of heredity and environment).
- By social, culture and media.
- Emotional changes.
- Cognitive changes.
- (iv) Specific issues and concerns:
- 1. Eating disorders-Causes, consequences and management – Anorexia Nervosa, Bulimia.
- 2. Depression.
- 3. Substance Abuse.
- 4. Related to sex.
- 5. Handling stress and peer pressure
- (i) Young & middle adulthood: Understanding and management of new responsibilities, carrier marriage and family.
- (ii) Late Adulthood/Old age:
- 1. Health and Wellness: physical, social, emotional, financial, recreational needs
- 2. Anger management.
- 3. Care for elderly (at home and outside – old age home).
UNIT 2: 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 the 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, 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: 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:
- (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, mediclaim);
- 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 of various fields of Home Science.