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HEMCHANDRACHARYA NORTH GUJARAT UNIVERSITY, PATANM.A. ( HOME SCIENCE) CBCS Syllabus 2011

Document code : SYLLABUS MAHOA 2011Revision No: 00Name of Faculty ARTSFaculty Code ARProgramme Name : MASTER OF ARTS (HOME SCIENCE)Programme Code : MAHOAEffective from: JUNE-2011

2

Sem

Combination Code

Old Paper Code

Paper Code Paper Type

Paper Name

Marking scheme Total Mark

Credit

Remarks External Internal

The

Pra

The

Pra

1 26 M.A.H.SC.101

MAHOA101CC CC

Food - Science & Experimental Cookery (FSE)

50 20 20 10 100 4

1 26 M.A.H.SC.102

MAHOA102CC CC

Fashion Designing (FDG) 70 30 100 4

1 26 M.A.H.SC.103

MAHOA103CC CC

Child Development (CDP) 70 30 100 4

1 01 M.A.H.SC.104

MAHOA101ES ES

Women’s Entrepreneurship (WES) 70 30 100 4

Any One Paper from MAHOA 101ES-102ES

1 02 M.A.H.SC.104

MAHOA102ES ES

Child and Family Welfare (CFW)

70 30 100 4


1 01 M.A.H.SC.105

MAHOA101ID ID

Computer Application (CAP) 50 20 20 10 100 4

3

Sem

Combination Code

Old Paper Code

Paper Code

Paper Type

Paper Name


Credit


The

Pra

The

Pra

2 26 M.A.H.SC.201

MAHOA201CC CC

Extension Education and Communication (EEC)

50 20 20 10 100 4

2 26 M.A.H.SC.202

MAHOA202CC CC

Early childhood education (ECD)

50 20 20 10 100 4

2 26 M.A.H.SC.203

MAHOA203CC CC

Community nutrition (CMN) 70 30 100 4

2 03 M.A.H.SC.204

MAHOA201ES ES

Home Science education (HSE)

70 30 100 4


2 04 M.A.H.SC.204

MAHOA202ES ES

Advance interior designing (AID)

70 30 100 4


2 02 M.A.H.SC.205

MAHOA201ID ID

Consumer Education (CED) 70 30 100 4

4

Sem

Combination Code

Old Paper Code Paper Code

Paper Type

Paper Name


Credit


The

Pra

The

Pra

3 26 M.A.H.SC.301

MAHOA301CC CC

Institutional management (IMG)

50 20 20 10 100 4

3 26 M.A.H.SC.302

MAHOA302CC CC

Bio chemistry (BCE) 50 20 20 10 100 4

3 26 M.A.H.SC.303

MAHOA303CC CC

Clothing and textile (CAT) 70 30 100 4

3 05 M.A.H.SC.304

MAHOA301ES ES

Interior decoration and housing (IDH)

70 30 100 4


3 06 M.A.H.SC.304

MAHOA302ES ES

Maternal and child nutrition (MCN)

70 30 100 4

ANY ONE PAPER from MAHOA 302ES-302ES

3 03 M.A.H.SC.305

MAHOA301ID ID

Statistics and research methodology (SRM)

70 30 100 4

5

Sem

Combination Code

Old Paper Code

Paper Code

Paper Type

Paper Name


Credit


The

Pra

The

Pra

4 26 M.A.H.SC.401

MAHOA401CC CC

Advance dietetics (ADT) 50 20 20 10 100 4

4 26 M.A.H.SC.402

MAHOA402CC CC

Traditional textiles and embroideries of india (TEI)

50 20 20 10 100 4

4 26 M.A.H.SC.403

MAHOA403CC CC

Application of ergonomics (APE)

70 30 100 4

4 07 M.A.H.SC.404

MAHOA401ES ES

Aging problems and management (APM)

70 30 100 4


4 08 M.A.H.SC.404

MAHOA402ES ES

Measurement and evaluation of children (MEC)

70 30 100 4


4 05 M.A.H.SC.405

MAHOA401ID ID

Community health & care (CHC) 70 30 100 4

6

HEMCHANDRACHARYA NORTH GUJARAT UNIVERSITY, PATANProgramme code : MAHOA Programme Name : M.A. HOME SCIENCECourse Code MAHOA101CC Semester : 1

FOOD - SEIENCE & EXPERIMENTAL COOKERY (FSE)Course type : Core Compulsory Total Credit : 04

Teaching time(hours) Examination Marking scheme

Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

3 X 15 = 45 1 X 15 = 15 30 70 ( Paper of 3 hrs) 100

Objective 1. To acquaint the students with basic unit operations in cookery.2. To acquire knowledge concerning introduction and importance of food science.3. Develop ability in preparing various food product.4. To aware the students about food processing.5. To provide knowledge about various activities like leavening agent, flavoring agent, coloring

agent, etc.

UnitNo.

Topic

No.

Content Hrs. MarksW + %

Credit

1 1.1 Introduction & Definition of food science1.2 Palatability of food and measurement of its acceptance by methods of

sensory evaluation.1.3 Relation of cookery to colloid chemistry.1.4 Standardization of recipy

2 2.1 Importance of food additives..2.2 Importance of leavening agents2.3 Various pigments in vegetables and various types of vegetables.2.4 Egg Cookery its structure, composition and nutritive quality2.5 Spices and beverages classification of beverages importance of spices

and beverages in relation to nutrition and health

3 3.1 Fruits & Vegetables its importance fresh and dried fruits.3.2 Cereals – its composition properties and its use in cookery use of flour

and flour mixtures in cookery importance of glutin in cookery use of better and dough.

3.3 Pulses and nuts structure types effect of various cooking methods of & nuts.

4 4.1 Milk and milk products various types of milk, Pasteurisation process study of various milk products.

4.2 Fats & Oils properties of fat rancidity of fat.4.3 Sugar cookery classification and properties of sugar

PRACTICAL1. Estimation of glutin in content from wheat flour.2. Use of various leavening agent in cookery.3. Sugar Cookery – crystallization of sugar, preparation of various

types of syrup, preparation of crystalline and non crystalline candy, preparation of some special sweets using various types of sugar

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syrup.4. Egg cookery soft and hard boiled egg, fried egg, poached egg,

omlette, cake, use of egg as a binding thickening and emulsifying agent.

5. Effect of cooking on various pigments of vegetables in various medium.

6. Milk Cookery – Effect of cooking on milk, preparation of paneer by various methods from milk.

7. Use of emulsion in cookery.

Reference Books :-No Book Name 1 Food science and experimental cookery M.Swaminathan.2 Food science by B. Shrilaxmi New Age International Publishers New Delhi3 Foods selection and preparation, sweedam and Makeller.4 Food Science by Dr. Uma D.Patel.5 Essential of Foods and Nutrition. M. Swaminathan

HEMCHANDRACHARYA NORTH GUJARAT UNIVERSITY, PATANProgramme code : MAHOA Programme Name : M.A. HOME SCIENCE

8

Course Code MAHOA102CC Semester : 1FASHION DESIGNING (FDG)

Course type : Core Compulsory Total Credit : 04Teaching time

(hours) Examination Marking schemeTheory

(hrs)Practical

(hrs)Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To create an awareness among students about Fashion in dresses.2. To give knowledge about printing and dying in dress.3. To give idea about historical aspects of clothing & design.

UnitNo.

Topic

No.


Credit

1 1.1 History of Fashion.1.2 Culture & Fashion1.3 Fashion Cycle.1.4 New changes in Fashion

2 2.1 Concept of Fashion.2.2 Theory of fashion designing.2.3 Factors affecting on fashion2.4 Human proportion & figure.2.5 Construction type small, medium and large

3 3.1 Elements of design.3.2 Importence of colour in cloth.3.3 Principles & colour theory 3.4 Types of colour.

4 Printing and Dying4.1 Aims of printing. - 4.2 Types of printing.

Dying Types of Dying

Sources of dyes Methods of dying like tie & dye Batic Process

Reference Books :-No Book Name 1 Dress designing . Malini Pathak Praving Prakashan, Rajkot.2 Vastra Vignan and Paridhan Dr. Vrunda Sinh.3 Vastra Vignan and Paridhan Dr. G.P. Shairi


CHILD DEVLPOMENT (CDP)

9

Course type : Core Compulsory Total Credit : 04Teaching time

(hours) Examination Marking scheme

Theory (hrs)

Practical

(hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To enable the students to acquire knowledge about development process.2. To Aware the student about child psychology and child study.3. To aware the student about social development in children.

UnitNo.

Topic

No.


Credit

1 1.1 Importance of child study and importance of study of child psychology 1.2 Modern approaches of child study.1.3 Methods of studying child psychology

2 2.1 Mental development during childhood.2.2 Nature of intelligence2.3 Types of intelligence2.4 Factors affecting on intelligence2.5 Language development in childhood2.6 Factors affecting on language development

3 3.1 Emotional development in childhood.3.2 Emotion as a constructive and distructive.3.3 Factors affecting on Emotional development of children.3.4 Development of personality. Types of personality, Factors affecting on

personality development

4 4.1 Social Development in childhood its definition.4.2 Importance of social development4.3 Stages of social development in babyhood, in early childhood and

latechildhood and in adolescence4.4 Factors affecting on social development.

Reference Books :-No Book Name 1 “Child development” Elizabeth B. Hurlock 6th Edition m.c. graw hill international edition.2 Child psychology and child development By Dr. Priti Varma, Dr. D.N. Shrivastava

HEMCHANDRACHARYA NORTH GUJARAT UNIVERSITY, PATANProgramme code : MAHOA Programme Name : M.A. HOME SCIENCECourse Code MAHOA101ES Semester : 1

WOMEN’S ENTREPRENEURSHIP (WES)

10

Course type : Elective Subject Total Credit : 04Teaching time


(hrs)Practical


External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To develop a positive attitude and values for enterprenurship .2. To become aware of entrepreneurial opportunities and acquire the knowledge , skill and

competencies to run a business effectively.

UnitNo.

Topic

No.


Credit

1 1.1 Definations of basic enterprenurs, entrepreneurship , enterprise their inter relationship , self employment.

1.2 Behavioural , attitudinal and managerial competences needed for the successful management of a business enterpriseBusiness ethics and responsibilities’

2 Identification ad evaluation of business opportunities2.1 Ideas and opportunities , brain stroming recognizing the needs and

higher level wants .2.2 Market research for selecting a product or a service for establishing a

business.2.3 Preparation of preliminary project report planning and preparations.

3 3.1 Needs and importance of an organization and human resource planning(introduction and importance). Types of ownership –relative merits and demerits factor influencing

selection of choice of ownership. SSI , Jiny units, ancillary , their role , need in the Indian context.

3.2 Project cost and its financing . Types of cost : direct or indirect. Fixed and variable. Break even analysis. Management of working capital

4 4.1 financial requirements for fixed capital or working capital.4.2 sources of finding loan –term and conditions RBI,IBBI,commercial banks

, co operative bank etc. govt. policy and entrepreneurship development for women in particular

Reference Books :-No Book Name 1 ‘’ Encyclopedia of enterprenurship “ Calvin A.K 1982 engle wood cliff prentice 2 Enteprenurship development volume 1,2,3 Vasant desai

11

3 ‘’How start own S.S.I. Shorba G.D

12


CHILD AND FAMILY WELFARE (CFW)Course type : Elective Subject Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To create awareness among the students about various child welfare program.2. Student will learn about the problems of women, status of women.3. To help student about reducing family crisis and family problems.

UnitNo.

Topic

No.


Credit

1 1.1 The Concept of Family and child welfare.1.2 Need and importance of child welfare.1.3 Policy, Laws and legisration for children, UN declaration of the rights of

children.1.4 National policy for children.

2 Welfare services for family children.2.1 Nipccd (National Institute for Public Co – Operation and Child

Development).2.2 Central Society Welfare Board.2.3 Voluntary health Association of India.2.4 Foster Care and Adoption.2.5 Child Guidance Center.

3 Child and Family welfare program.3.1 I.C.D.S. (Integrated Child Development Service).3.2 Immunization program.3.3 National Aids Control program.3.4 National T.B. Control program. 3.5 National Anamia Control program.

4 4.1 Status of Women, legal demographics, political, social economical, educational.

4.2 Problem and issues of women.4.3 Sexual exploitation of women4.4 Struggle of working women.

Reference Books :-No

Book Name

1 planning and administrating early child hood program. Decker, Celia Anita and Decker JohnR. 19842 Profile of the child in India, policies & program 1980 New Delhi Ministry of Social Walfare Goverment of

India.

13

HEMCHANDRACHARYA NORTH GUJARAT UNIVERSITY, PATANProgramme code : MAHOA Programme Name : M.A. HOME SCIENCECourse Code MAHOA101ID Semester : 1

COMPUTER APPLICATION (CAP)Course type : Inter Disciplinary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

3 X 15 = 45 1 X 15 = 15 30 70 ( Paper of 3 hrs) 100

Objective 1. To introduce the students to theoretical constructs related to computer & I.T.2. To expose student to the applicability of computer & I.T.

UnitNo.

Topic

No.


Credit

1 1.1 Introduction of Computer1.2 Various parts of Computer1.3 Application of Computer

2 Structure & Functions of various parts of Computer.2.1 Window base programs-word-Introduction & application.

3 3.1 Excel – Introduction & Application3.2 Foxpro - Introduction & Application 3.3 Power Point - Introduction & Application

4 4.1 Internet - Introduction & Application4.2 Accessing web sites

Use of the internet to access and discriminate information.4.3 computer application in home science.

PRACTICALBased on theory content of MAHOA102

1 Use of word program Application writing Letter writing Merge.2 Use of Excel3 Use of Power point4 Use of Internet.

14


EXTENTION EDUCATION AND COMMUNICATION (EEC)Course type : Core Compulsary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

3 X 15 = 45 1 X 15 = 15 30 70 ( Paper of 3 hrs) 100

Objective 1. To aware the students about the principles of extension education.2. To aware the students about the application of extension education in Home science.3. To provide the knowledge about different media of commercial methods used for

communication.4. They will learn and gain the knowledge to make and operate different teaching aids.

UnitNo.

Topic

No.


Credit

1 1.1 Extention Education. Meaning and definition Philosophy and principles. Objectives of Extension education

2 2.1 Qualities of Extension worker. Role of extension worker. Extension teaching Methods.

1. Individual contact methods.2. Group contact methods.3. Mass contact methods

3 3.1 Communication Meaning and Definition Importance of communication in extension work Elements of communication. Function of communication Types of communication Problems of communication

4 Role of communication in motivating and mobilizing rural people.4.1 Selection use and preparation of various simple and economic visual

aids.4.2 Development and use of simple literature for communication.

practicals1. To prepare different types of puppets.2. To prepare poster.3. To prepare flash card.4. To prepare Radio and T.V. script.5. Practice in display exhibition.6. Write a script of street drama.

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7. Write a script of Bhavai.8. To arrange a meeting in village for giving community education.9. Planning of Extension education program like Nutrition week,

Breast feeding week.

Reference Books :-

No Book Name 1 education and communication for development Dhama D.P. and Bhatnagar O.P. New Delhi, Oxford and

LBH Publishing, 1980.2 Text book of Home Science, Directorate of extension, Ministry of Food and Agriculture in India 1980.

Devadas R.P.m

16


EARLY CHILDHOOD EDUCATION (ECD)Course type : Core Compulsary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

3 X 15 = 45 1 X 15 = 15 30 70 ( Paper of 3 hrs) 100

Objective 1. To enable the students to acquire knowledge on the need and importance of early childhood education.

2. To develop an understanding of the teaching –learning process.3. To draw the students attendance to some of the major issue related to the study of

different curriculum.4. To aware the students about management process of program.

UnitNo.

Topic

No.


credit

1 1.1 Introduction ,concept and types of education ,nature ,significance of the firstfew years of childhood and objectives of ECCE.

1.2 The renaissance of early childhood education & perspectives on ECE.1.3 Social reform and early childhood education ,some historical.

2 2.1 Major contribution of different institution in development of ECCE, CSWB, NCERT, NIPCCD, IAPE, UNICEF ect.

2.2 Sources of curriculum : A comparative analysis of preschool curriculum model, teaching through play activities , visual arts, reading readiness ect

3 3.1 Issues in child care and education & recommendation for pre-schools. 3.2 Definition of basic concept regarding management aspects of ECE

Progaramme & an overview regarding directors role for the successful management of a business enterprise.

3.3 The humanistic administrator and children , maching the needs of children with policy and programme

4 4.1 Establishing an early childhood center: need and assessment ,types of cost ,sponsorship and funding & locating the ECE center.

4.2 Setting up classroom for ECE center and public relations for administrative activity.

4.3 Various forms of preschool and day care facilities in india.

PRACTICALS To prepare a blue print of day care center and preschool. To observe ECE center to has certain the model followed. Interviews of teacher, supervisor unpractical problem

encounter. In service training in ECE center. Implementing the readiness program in the departmental

laboratory.

17

To study of syllabus of different language (English, Gujarati, Hindi).

To study of register and records in various ECC center. To prepare interview schedule and to study of organization

patterns of various ECE center. To study of evaluation process of various ECE center.

Reference Books :-No Book Name 1 Early childhood education today :. Morrosom, geoge 1995 marial an inprint of prentice hall2 Child welfare/ development Chaudhary , paul 1980 atma ram & sons… new delhi3 Introduction to early childhood education Hilderbrand , v. 1971 new York ;mac millan.4 Early childhood care and education Siddiqi , N, Bhatia , s , biswas ,s 2002 doubahouse;delhi.5 Child development Dr.vyas ,j.n 1994 medi world press

18


COMMUNITI NUTRITION (CMN)Course type : Core Compulsary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. Awareness about Malnutrition and its Prevention.2. To enable the students about the various agencies working for community nutrition.3. To enable the students of understand the problems of nutrition and health in Indian

Community.

UnitNo.

Topic

No.


credit

1 1.1 Malnutrition and its Definition1.2 Cause of Malnutrition1.3 Major Malnutrition problems in India1.4 Prevention of Malnutrition

2 Diet survey and nutrition survey assessment of nutritional status by various method.

2.1 International agencies engaged in various nutrition programme e.g UNICEF, CARE, FAO, WHO

2.2 Influence of cultural and sociological factors on community nutrition

3 3.1 Major Nutritional Programmes running in India for combating malnutrition.

3.2 Role of maternity and child health center in reducing3.3 Malnutrition and mortality rate among pregnant women and children.3.4 Role of baby crèches and balwadi feeding programmes in child’s health

4 Importance of Nutrition Education for Society4.1 Method of giving nutrition education to society.4.2 Importance of health education. Evaluation of programme

Reference Books :-No Book Name 1 Essential of ford and nutrition volume 1, and Volume 2.. M. Swaminathan.2 Applied nutrition Rajlaxmi.3 Fundamental of food & nutrition wavy. M.V.Rajgopalan Mumbai S.R4 Honu seak ford preparation CFI&I.

19


HOME SCIENCE EDUCATION (HSE)Course type : Elective Subject Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To develop understanding regarding curriculum development in home science.2. To develop understanding the concept of extension.3. To develop understanding regarding community development programmes.

UnitNo.

Topic

No.


credit

1 1.1 The structure and function of home science –interdisciplinary nature of home science.

1.2 Status of home science in india.1.3 Educational administration and supervision of home science institution

2 Curriculum development in home science.2.1 Definition of curriculum.2.2 Building home science ; basis for the building of home science

curriculum.2.3 Contribution of home science to the core curriculum.2.4 Learning experiences in home science for acquiring information skills

thinking ,developing interests and attitude.

3 Evaluation and measurement in home science.3.1 Meaning of evaluation and measurement3.2 Need for evalution.3.3 Procedure of evaluation .3.4 Evaluative technique ; paper pencil tests, projective tests, checklists and

ratings scales achievement tests, teacher and standarised diaries , observations , anecdotal records , commulative records, commulative recoerds, sociometry, problem test.

3.5 Using the results of evaluation

4 Non formal education for urban children and women.4.1 Concept and philosophy of non formal education.4.2 Need and significance of having non formal education for children and

women.4.3 The existing non formal education programme at local,state and

national level.4.4 A brief review of methods and media of non-formal education for

children and women.

20

Reference Books :-No Book Name 1 Non-formal education as an alternative to schooling.(programme of studies in non-formal education.

Discussion paper no.4) Brebeck , cole s. ,Grandstalt martvin 1974. Michigan state university,

21


ADVANCE INTERIOR DESIGNING (AID)Course type : Elective Subject Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To develop appreciation of design in home furnishing in different periods.2. To develop skill in creative environment suitable to the heads of the uses.3. To learn to develop art of judging functional home furnishing.4. To again better understanding of the principles of designing.

UnitNo.

Topic

No.


credit

1 1.1 Residential planning Principles of planning –aspects , prospects, privacy, groupiness,

romminess, ventilation, flexibility, furniture requirement and sanitation.

Factors influencing furnishing of residential area. Need of individual area. Income. Choice of individual. Type of occupation. No of family member. Composition of family.

1.2 Considered while repairs, remolding and alteration in residential .

2 2.1 Consideration ergonomically aspects of human body , posture in different activities while planning space of interior designing.

2.2 Planning of space of following rooms. Dinning room Kitchen Drawing room Fast food center

3 Arragement of furniture and furnishing3.1 Treatment of individual rooms

Drawing room Master bed room Kitchen

3.2 Grand parent room Children room

4 Materials used in interiors Construction materials –cement ,sand , meed, brick ,

stone ,iorn , lime. Building materials –plastic ,aluminum glass , wood , pebblels

ect.

22

Acoustic materials and its properties and types.

Reference Books :-No Book Name 1 “Foundation of arts and design.” Bhatt p .d and goenka S 1990 Lakshmi book depo2 “Professional practieecer. “ Nanavati R.M 1990 Laxmi book depot .bombay.3 “Building materials.” Rangwala N . 19904 “Encyclopedia of interior design.”5 “Home with charecters.” Caring and rush6 “interior decoration in india.” Dongericeri K.S Inside outside magazine.7 “Housing for family lining.”


23

CONSUMER EDUCATION (CED)Course type : Inter Disciplinary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To create an awareness among the students about consumer education.2. To enable students to learn protecting consumer interest.3. To develop understanding regarding procedure of brand, packaging and labeling.4. To help student to learn about buying process.

UnitNo.

Topic

No.


credit

1 1.1 Importance of consumer education.1.2 Definition of consumer.1.3 Consumer’s rights and responsibilities.

2 2.1 Factors affecting buying decisions2.2 Buying and choice making problems faced by the consumer in present

days market.2.3 Producer’s aid to consumer.2.4 Brand2.5 Packaging2.6 Labeling2.7 Price

3 3.1 Consumer protection laws and their need to protect consumer interest.

1. Prevention of food adulteration act.2. Fruit product order 1961.3. Agmark Act – 1973.4. Meat product order.5. Food & Drug administration act.6. Electrical equipment quality control act – 1976.

4 Consumer protection agencies4.1 Legal guidance center.4.2 Consumer education research center.4.3 Consumer guidance society of india4.4 Advertising as marketing aid.

Reference Books :-No Book Name 1 “Consumer Education” Gundotra and Divatia.2 ” A consumer guide for home makers Neelam Khetarpal & Indu Grover.3 Marketing Management Philip Kotler.

24

4 Marketing Management Vijay Bhasotia.5 Samaj Shastra na Mul Tatvo Tara Patel.6 “Consumer Protection Act” 1991. Malchandani N.M.

25


INSTITUTIONAL MANAGEMENT (IMG)Course type : Core Compalsary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

3 X 15 = 45 1 X 15 = 15 30 70 ( Paper of 3 hrs) 100

Objective 1. To develop professional skill in food industries .2. To develop skill in managerial aspect in business related to food.3. To learn about safety and sanitation in the area of food and nutrition

UnitNo.

Topic

No.


credit

1 1.1 Organization and management of food service institution.1.2 Scope of catering industry in current time.1.3 Food catering institution and management of canteen , mess , hotel and

hostel.

2 2.1 Food service management in restaurant. Restaurant counter service. Dealing with kitchen and service staff. Receiving and entertaining a guest. Equipment and crockery’s for restaurant.

3 3.1 Services of beverages , snacks, meals, supper, buffets, dinners and banquet.

3.2 Arrangement of party.3.3 Table setting and types of various party.3.4 Coast control, money management, labour saving devices.3.5 Maintence of establishment , minimizing wastages.

4 4.1 Saefty and sanitation of personal.4.2 Hygienic way of cleaning the grossery.4.3 Pest control and disposal of garbage.4.4 Observing food standards and food lows during food preparation.

PRACTICALS Planning of canteen management. Planning of cafeteria management in college department. Menu planning in hostel and industrial canteen. Coasting of individual food dish, beverages and full menu and

calculation of profit and loss. Visit to hotel and resturent , hostel and mess.

Reference Books :-

26

No Book Name 1 The professional house keeper Georgina tucker and madelin Schneider C.B.I pub.co.inc.51,sleeper street

–boston -1982.2 The hostel and restaurant business –II edition Branson J.C and lamox 2 edition Carbers book

international.3 Hotel housekeeping traing manul Andrew srihir Tal mcgraw till publishing ltd4 Meal management Faye kinder 5 Fqulkner s. and Faulkner r.inside today home Hdt rinchart and wiston Inc new York -1960.

27


BIO CHEMISTRY (BCE)Course type : Core Compalsary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

3 X 15 = 45 1 X 15 = 15 30 70 ( Paper of 3 hrs) 100

Objective 1. To understand relation between nutrition and biochemistry.2. To acquire knowledge about metabolism of various nutrient nutrient3. To get knowledge about chemical composition and chemical structure of various To

understand relation between nutrition and biochemistry

UnitNo.

Topic

No.


credit

1 1.1 Relation between nutrition and biochemistry.1.2 Chemiacal composition of carbohydrate and chemical classification of

carbohydrate.1.3 Metabolisam of carbohydrate

2 2.1 Chemical composition of protein .Metabolisam of protein.Nitrogen balance and urea cycle.

3 3.1 Chemical composition and stucrure of lipids.3.2 Metabolisam of fatty acid.3.3 Analytical test for lipid.3.4 Cholesterol ,its composition and merits and demerits of cholesterol.

4 4.1 Vitamins – function , classification ,and chemical structure of various vitamins.

4.2 Calcium -- absorption ,regulation ,biological function.4.3 Iron - biolodical function , metabolisam.

Practicals Qualitative tests for carbohydrate. Saponification of oil. Qualitative test for protein. Study of physical characteristic of urine. Urine sugar test. Blood group analysis.

28

Reference Books :-No Book Name 1 “ Biochemistry “ Jyoti v. parghi Gujarat university.2 Biochemistry Harbasanlal.3 Practical manual of biochemistry Sp. Singh 6th edition

29


CLOTHING AND TATTILE (CAT)Course type : Core Compalsary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. The students will get knowledge of different test of textile and fabrics.2. The students will get knowledge of different dyes used in clothes.3. The students will get knowledge get knowledge of different fibers properties .

UnitNo.

Topic

No.


credit

1 1.1 Different types of test for fiber and fabric identification like,, Appearance test Feeling test Breaking test Burning test Oil test. moisture test Curt test. Squeezing test microscopic test colour test. chemical test. solubility test.

1.2 Bleaching agents and other reagents used in laundryTypes of bleaching agents .

Laundry reagent : 1. acidic reagent .2. alkaline reagent3. grease absorbent reagent.4. grease solvent reagent

2 Thermoplastic fiber like 2.1 Dacron or polyster : physical and chemical properties

: types of Dacron yarn.2.2 Orlon : physical and chemical properties.

Acrylon : physical and chemical properties2.3 Acrylon : physical and chemical properties

3 3.1 Knitting –types of knitting.3.2 Laminated and bonded fabric.

4 4.1 Dying clothes : types of dyes , sources of dyes.4.2 Printing : types of printing.

30

Reference Books :-

No Book Name 1 Clothing and textile Sushma gupta , Neeru garg2 Science of clothing and textile sushma gupta, Neeru garg3 Basic principles of clothing science Dr. g . p shairi4 Science of clothing and textile Dr. premila verma5 Science of clothing and textile Nirja yadav

31


INTERIOR DECORATION AND HOUSING (IDH)Course type : Elective Subject Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To develop skill in showing various materials used in interiors through use of different technique.

2. To develop appreciation of design in home furnishing in different periods.3. To learn to develop art of judging functional home furnishing.4. To again better understanding of the principles of designing.

UnitNo.

Topic

No.


credit

1 1.1 Home decoration , meaning and objectives.1.2 Elements of arts1.3 Types of design.

2 2.1 Measurements , comfort, aesthetic, sense of security.2.2 Social needs.

Religious needs. Basic for plan of interiors.2.3 Basic needs 2.4 Physical needs.2.5 Psychological needs e.g – body2.6 Personal development needs.

3 3.1 Housing , its importance to nation as an industry.3.2 Factors affecting to housing demand and supply.3.3 Housing condition in urban and rural area.

4 4.1 Housing problems in urban and rural India and its solution.4.2 Agencies helping in solving housing problems4.3 Slum amd slum clearance programme for urban housing.4.4 Rural housing scheme for rural poors.

Reference Books :-No Book Name 1 Foundation of art and design. Bhatt P.D and goenka S. 1990 Lakhani book depo Bombay.2 Building materials. Rangwala .N 19963 Encyclopedia of interior design .4 Inside outside magazine.

HEMCHANDRACHARYA NORTH GUJARAT UNIVERSITY, PATANProgramme code : MAHOA Programme Name : M.A. HOME SCIENCE

32

Course Code MAHOA302ES Semester : 3MATERNAL AND CHILD NUTRITION (MCN)

Course type : Elective Subject Total Credit : 04Teaching time


(hrs)Practical


External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To aware the students about complication , psychological and physiological changes and nutritional requirement during pregnancy and location.

2. To provide the knowledge about importance of breast milk, supplementary and weaning food and health and nutrition and child to the students.

UnitNo.

Topic

No.

Content Hrs.

MarksW + %

credit

1 1.1 Pregnancy: Physiological and psychological changes. Complication during pregnancy. Foetal development. Placenta ,its function. Amniotic fluid ,its function. Hormonal importance in pregnancy and lactation. Monthly development during pregnancy. Factors determining nutritional needs for pregnant and

lactating women

2 Infant nutrition2.1 Nutritional consideration during pregnancy and lactation.2.2 Factors influencing the nutritional status of the pregnant and lactating

women.2.3 Growth and development : body size , body composition and

development of1. Cardiovascular system.2. Gastrointestinal tract.3. Renal system.4. Brain development.

2.4 Nutritional assessment and status.

3 3.1 Nutritional requirement of infant3.2 Breast milk : composition , comparison and superiority with animal milk

.importance for infant growth and development & health.3.3 Weaning : bottle feeding ,supplements for formulafeeding ,feeding

problems and issues.

4 Nutrition for low birth weight infants.4.1 Definition ,development problems , nutritional requirement , method of

feeding , schedule of feeding.4.2 Nutrition for preschool and school children growth and development.4.3 Nutritional status of pre school and school children .cause of

malnutrition during these period , steps to prevent malnutrition .

33

nutritional requirement .factors affecting physical growth.

Reference Books :-No Book Name 1 Human physiology. C.C Chatterrjee.2 Pregnancy and your child (gujrati) . B.N parikh3 Text book of medical physiology Guytun and hall. 9th edition4 Normal and therapeutic nutrition Corinne H. Resbinson. 17th edition5 Individual and family development Jerry j. bigner..6 Developmental psychology David R. Shaffer. 4th edition7 Child development Elizabeth B. Hurlock 6th edition8 Child development laura E. berk 6th edition

34


STATISTICS RESEARCH AND METHOLOGY (SRM)Course type : Inter disciplinary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To enable students to develop the ability to present and interpret data in a research report or thesis.

2. To expose the students to the various statistical techniques, to analyse and interpret data meaningfully.

UnitNo.

Topic

No.


credit

1 1.1 Meaning of stastics , its scope ,uses, and limitation in the field of home science.

1.2 Primary and secondary data & methods of collecting : Primary data: direct personal observation, through agencies,

mailed questionaries. Secondary data: precaution in the use of secondary data, its

application in various disciplines of home science.1.3 Concepts of population and sample: advantages of sampling, methods

of sampling , simple and random sampling, stratifies and purposive sampling.

2 Classification of data , construction of a frequency distribution. Concept of central tendency : mean , median, and

mode ,harmonic mean ,geometric mean. Advantages and disadvantages of its application.

2.1 Measures of dispersion , standard deviation, coefficient of variation.2.2 Correlation :coefficient of correlation , karl person method, coefficient of

rank correlation and product moment.Estimation of population : mean, standard error and confidence interval , application in the field of home science.

3 3.1 Introductions to designs CRD, RBD and factorial designs ,analysis and application in the field of home science.

3.2 An introduction to test procedure and hypothesis , test of significance x2, t test and F test , various application in the field of home science.

3.3 An introduction to research The scientific method and its application in the field of home

science. Selection and definition of a problem. Writing research proposal.

4 Research methods and procedure.4.1 The historical method and the descriptive method.

35

4.2 The corelational method and the casual comparative method.4.3 The experimental method.

Reference Books :-

No Book Name 1 Bussiness mathemetics. Kapoor , v.k sultan chand & son’s delhi.2 M.R. Probability and statistics Spiegel 3 D.N. fundamental of statistics Elhence4 Fundamental of statistics. Bhardvaj and sexsens

36


ADVANCE DIETETICS (ADT)Course type : Core Compulsary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

3X 15 = 45 1X 15 = 15 30 70 ( Paper of 3 hrs) 100

Objective 1. To learn the principles of dietetics.2. Menu planning for patients according to various diseases.3. To acquire knowledge regarding diet modification for various diseases.

UnitNo.

Topic

No.


credit

1 1.1 Introduction and history of diet therapy..1.2 Role of dietitian1.3 Diet modification1.4 Types of diet: Regular diet, clear liquid diet , full fluid diet , soft diet.

2 Causes , sign, symptoms, care, and dietary modification of following diseases.

2.1 Diabetes2.2 G.I disorders: diharroea, collities, peptic ulcer.

3 3.1 Causes , sign, symptoms, care, and dietary modification of following diseases

3.2 Kidney diseases : nephrities, kidney failure, and kidney stone.3.3 Tuberculus bacillus

Cancer.

4 4.1 Causes , sign, symptoms, care, and dietary modification of following diseaseHeart disease.: Atherosclerosis, hypertentionObesity.

4.2 Causes , sign, symptoms, care, and dietary modification of following diseasesLiver diseases: cirrhosis of liver & jaundice.Food Allergy.

PracticalsDietary modification, planning, and preparation of diet and calculation of nutritive value of following;

Diet modification Diabetes. Diharroea Peptic ulcer Tuberculosis Cancer

37

Heart disease Obesity Liver disease

Reference Books :-

No Book Name 1 Normal and therapeutic. B.Robbinson2 Essential of food and nutrition. M.swaminathan.3 Dietetics. B.lakshmi4 Ahar ayojan. Vrunda sigh5 Clinical nutrition and dietetics. F.p.antia.

38


TRADITIONAL TAXTILES AND EMBROIDERIES OF INDIA (TEI)Course type : Core Compulsary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

3X 15 = 45 1X 15 = 15 30 70 ( Paper of 3 hrs) 100

Objective 1. To learn the different embroideries of india.2. To improve knowledge about the traditional textile of india.3. To acquire the knowledge of different stitches used in the embroidery of different states.

UnitNo.

Topic

No.


credit

1 1.1 Development of Indian textile, textiles from various status of india….

1.2 E.g Kashmir , madhyapradesh, Gujarat , maharashatra , orrisa, assam , Punjab , Bengal , south india , dhaka’s mulmul , sarees of Dhaka ‘s , chanderi saries , patola, bandhani , brocade , pitamber , kalamdar etc…

2 Development of traditional Indian embroidery.2.1 Punjab phulkari2.2 Kashmir kashida2.3 Karnatak ( dharwad) –kajuti (dhaarwadi)2.4 Uttar Pradesh –chikankari.2.5 Bengal –kanthawork2.6 Himachal Pradesh-chamba2.7 Assam – loom embroidery.2.8 Tamilnadu-toda embroidery.

3 Indian embroidery and Indian decorative stitches.3.2 Gujarat , rajasthan , saurastra , rabari , mirrior work, kutchhiwork.3.3 Orrissa – appliqué craft ( patch work)

Manipur and bihar – embroidery.Indian decorative stitches .

Golden silver embroidery. Sceloping. Kwilting. Network. Button, kodi , badla , ari work.

4 4.1 Knitting – types of knitting.4.2 Tatting and crocheting and mak –ra-may, material , equipments and

methods used for its…

PracticalsMake one small sample (hand work) of each embroidery.

Phulkari

39

Kashmiri Dharwadi Chikankari Kantha work Rabari Mirrior work Kutchhi work Patch work Bandhani Batik

Reference Books :-

No Book Name 1 Vastra vigyan evam paridhan. Premila verma.2 Vastra vigyan evam paridhan Dr. vrinda singh.3 Bharat margdarshan Nirmala mistri.4 Bhartiya kashidakari Amita patel , Anita patel Vallabh Vidhyanagar.5 Drees designing Vina s. samani, Heena sanvat, Malini k. pathak Pravin pustak bhandar-rajkot.6 Romance of Indian embroidery kamla dongeresey7 Indian embroidery calico museum of textiles Irwin and hall.8 Textiles and embroidery of india Marg publication9 Indian sari ,all Indian handicrafts board kamla dongeresey

40


APPLICATION OF EGRONOMICS (APE)Course type : Core Compulsary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To provide a general introduction to ergonomics .2. To provide knowledge about ergonomics approach to design requirement at all levels.3. To provide knowledge about consideration to design work place and furniture.

UnitNo.

Topic

No.


credit

1 1.1 Ergonomics, its definition origin and historical perspective.1.2 Scope of ergonomics , need and importance1.3 Components of ergonomics.

2 2.1 Workers consideration in work space design--- anthropometric, work habit and work posture.

2.2 Work surface design consideration.2.3 Ergonomics criteria for designing products

3 3.1 Envioremental factors --- tempereture , humidity , light , noise, sound and thermal Enviorement.

3.2 Atmospheric pollution.3.3 Factors responsible for exchange of heat between body and

surrounding enviorement.

4 4.1 To recommend application of ergonomics furniture.4.2 Techniques of ergonomics research & furniture.

Design of furniture for physically challenged and elderly person.

Reference Books :-No

Book Name

1 Equipment for morden lining Johnson B .J 1970 Macmillan co.newyork.2 Ergonomics of home London Grandjean . E. 1973 taylor and france.3 Human factors in engineering and design Mccormick , e. j 1976 new delhi mcgrraw hill publishing ltd.4 Ergonomics Surmya . joshi 1998 Dept of home management 5 Essential of ergonomics Prof-Veena gandotra , Krishna oberoi and promila Sharma. 1980 Obene david6 Ergonomics and work John wiley and sons New York London.

41


AGING PROBLEMS AND MANAGEMENT (APM)Course type : Elective Subject Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To enable the students to know adulthood & aging period.2. To know the students about problems , psychology & behaviours of adulthood and aging.

UnitNo.

Topic

No.

Content Hrs.

Marks

W +%

credit

1 Introduction:1.1 Types of age :

1. Birren’s three types of age.2. Biological age, psychological age, social age , functional age.3. Myths of aging and attitude towards aging.4. Model of development – the lifespan approach , causes of

change in adult hood and aging1.2 Research methods used in adult development and aging.

Introduction :1. Developmental / non developmental research .2. Experimental / co relational research ethics and research in

adulthood

2 2.1 Biology of aging and longevity.2.2 The physiology of aging2.3 Sexual behavior in adulthood.

1. myths regarding sexual behavior.2. lifespan trends in sexual behavior genera factors related to

sexual behavior.3. psychological effects of biological and physiological changes.

Explanation for the aging processBiological theories of agingPhysiological theories of agingLongevity / life expectancy.

Factors relating to life expectancy. Developmental – health psychology.

3 3.1 characteristic of middle and old age. developmental task in middle age and old age. adjustment in middle age and old age. gender difference in adjustment

3.2 Attitudes towards successful aging.3.3 Family attitudes towards aged person.

Interpersonal relationship and socialization in middle and late late

42

adulthood . the process of socialization . marriage , cause ,marital satisfaction, violence within the

family ,role in adulthood

4 4.1 Work, retirement and leisure , occupational roles and their selection. changing careers in mid life. industrial geronotology. discrimination against older workers , capabilities of the older

worker . retirement.. rationales for retirement . adjustment to retirement. factors related to the decision to retire. effects of retirement.

4.2 Leisure: definition. types of leisure activities. learning to live with leisure. leisure activities in adulthood. leisure research in adulthood. patterns of leisure during retirement.

Reference Books :-No Book Name 1 Human development Diane E .papalia 5th 1992 Tata megraw –hill publishing compony limited , new delhi2 Adulthood development and aging Berk hayslip jr. 2nd ed.1993 Happercollis ,college publishers , 10 east

53 street .new York , ny 100223 Life span development John w.snatrouch 9th ed.2004.4 Kutumb kalyan A.G shah, G.K dave

43


MEASUREMENT AND EVALUTION OF CHILDREN (MEC)Course type : Elective Subject Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. To acquaint the students with the various methods of studing human behavior and developmental across the age span.

2. To train students to administer various standardized test.3. To expose the students to the relevance of the standized tools to the Indian setting.4. To get acquired with different kinds of children with special needs.5. To study the characteristics of children with special needs.6. To plan intervention & management programmes for special children.

UnitNo.

Topic

No.


credit

1 1.1 Context meaning technical and methodological principal of psychological testing:

Functions and origins of psychological testing Nature and use of psychological testing. Social and ethical consideration in testing. Norms and the interpretation of test scores. Reliability , validity & item analysis.

1.2 Anthropometric measurement and visiting methods. Types and measurements of motor development . Observation methods . Interviews with different groups. Rating of behavior and development of rating scales.

2 2.1 Measurement of intelligence . definition / concept , nature , & factors affecting to interllignece. Individual tests & group testing. Verbal & non verbal tests. Tests for special population. Psychological issues in intelligence testing.

3 3.1 Measurement of personality. Meaning / concept and factors affecting to personality. Self report inventories. Projective techniques: roschark inkblot test, thematic

apperception test, word association test, sentence completion , draw a man test and psychodrama & sociometry.

Evaluation of projective technique.

4 4.1 Measurement of aptitude & separate abilities. Meaning and theory of aptitude & ability.

44

Measurement multiple aptitude. Educational testing and occupational testing. Clinical testing.

4.2 Evaluation method: The purpose of evaluation. Relevance tools to the Indian condition. Precautionary measure in the use of tools. Fundamentals underlying educational evaluation

Reference Books :-No Book Name 1 Psychology testing Dr. Desai, krishnakant G 2000 the university book production board, gujrat state.2 Psychological testing Anastasi , anne 1998 macmillan publishing company , new York.3 Elements of child development Panda , k. c ; 1981 kalyani publishers.4 Child welfare / development Chaudhary , paul D; 1980 New delhi ; atma ram & sons .5 The exceptional child Margay , james F ; elechorn , john R , 1964 New York , Chicago, san Francisco ,

torento , holt , rechart and Winston.

45


COMMUNITY HEALTH & CARE (CHC)Course type : Inter Disciplinary Total Credit : 04


Theory (hrs)

Practical (hrs)

Internal(Marks)

External(Marks)

Total(Marks)

4 X 15 = 60 30 70 ( Paper of 3 hrs) 100

Objective 1. Understand the concept and significance of community health.2. Know program for promotion of community health.

UnitNo.

Topic

No.


credit

1 1.1 Concept of health.1.2 Meaning and significance of public health.1.3 Community health and community health promotion1.4 community health education1.5 Primary health care of the community1.6 Determenants of health status1.7 Indicators of health.

2 2.1 Environmental factors related to community health , water sewage disposal , food , insects and rodents , pesticides , pollution , bad sanitary condition.

2.2 Communicable disease control .2.3 Prevention of major communicable disease.

3 3.1 Training of health workers 3.2 Role and function of health workers.3.3 The need for training health workers , keeping records , growth

monitoring , help to health workers to indentify disease3.4 Activities of public health department3.5 Role of primary health center3.6 Planning and execution of health programme

4 4.1 Maternal health .4.2 Infant and child health.4.3 Priorities for women and children.4.4 Promoting infant and child health4.5 Community health programmes for childrens.4.6 Common health problems in india.4.7 Sexually transmitted disease

Reference Books :-No Book Name 1 National family health survey I & II 1993 , 2000 International institute of population studies. mumbai2 World health organization 1998 world health report; life in the 21st century . report of the director , general ,

46

WHO, geneva , Switzerland.3 You and your health Bhave v.m and others (1978) Gujrati. New delhi , national book trust of india4 Community health preventive medicine and social service , Davies B.M London , beinlliere , tindal 1979.5 Health , a quality of life Since core j 1974 Macmillan

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