Paper 1TheoryUnit I:

Unit II :

Unit III :

Unit IV:

Unit V: a)

Unit VI :

B.A. (Part - I) Exam - 2013HOME SCIENCE

Food and Nutrition. M.M.: 35

Concept of Nutrition:(a) Definition - Food, Nutrition, Nutrients and Balanced Diet(b) Types of Nutrition - Optimum Nutrition, Under Nutrition, Over

Nutrition

Classification and Functions of Food.

NutrientsMacro & Micro Nutrients Classification, Sources, FunctionsRecommended Dietary AllowancesDeficiency and Excess (in brief)Digestion & Absorption of Protein, Carbohydrates & Fats.a) Carbohydratesb) Fatsc) Proteinsd) Minerals

MajorCalciumPhosphorousSodiumPotassiumChlorineSulphurMagnesium

TraceIronIodineFluorineManganeseZincCobaltCopper

e) VitaminsWater Soluble VitaminsVitamin C, Folic Acid,Thiamine, Riboflavin, Niacin,Pyridoxine, Pantothenic AcidB 12Dietary fiberWater

Fat Soluble VitaminsA,D,E,K

f)g)

Basic Terminology Used in Food Preparation.

b)

Basic Food GroupsFood Composition, Nutritional Contribution & Selection Factors for thefollowing:Cereals & Millets PulsesFruits VegetablesMilk & Milk Products Nuts & OilseedsMeat, Fish & Poultry EggsSugars Condiments & SpicesRole of Beverages and appetizers in diet:(i) Stimulating (ii) Refreshing (iii) Nutrition

Methods of Cooking, Their Advantages & Disadvantages and Effect onNutritive value.a) Retention of Nutritive value of foods during preparation.

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b) Food Adulteration - meaning & common adulterants in Food.c) Food poisoning

Unit VII: a) Improving Nutritional Quality of Foods.(i) Germination(ii) Fermentation(iii) Supplementation(iv) Substitution(v) Fortification & Enrichment

b) Role of Conveniences food:(i) Ready to use foods(ii) Protein Supplements

References Books:1- Essentials of Food & Nutrition Vol I & II2- Introductory Foods3- Normal & Therapeutic Nutrition4- Applied Nutrition5- Human Nutrition- An Application in India:

ICDS, DWCRA, IMY, MNREGA(b) Problems and Remedy

(i) Dowry

(ii) Child labor

(iii) Violence against women

Swami NathanHughesRobinsonRaj LakshmiMudambi

Empowerment)

(iv) Awareness and Education of social problems (women

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Paper II:Unit I:

Unit II :

Unit III :

Unit IV:

UnitV:

Unit VI:

Unit VII :

Unit VIII :

HOME SCIENCE

Extension and communication M.M. : 35Concept of Health.(a) Definitions, determinants and factors(b) Physical Health(c) Social Health(d) Mental Health(e) Emotional Health

Occupational Healtha) Physical hazards, chemical hazards, biological hazards,

mechanical hazards and Psycho social hazards.b) Occupational Diseases - Only classification.c) Measures for health protection of workers.

PollutionDifferent types & remedies of pollutions.

Population Education:a) Definition objectives and scope.b) Difference between population education and family planning

education.

Population & its rate of growtha) Population growth in India.b) Causes for rapid growth of population in India & its effect on

health.c) Family planning.

Extension Educationa) Meaning, scope and objectives of extension education.b) Principles of extension education.c) Qualities of extension workers.d) Difference between formal and Non-formal education.

Community Development Programme -(i) Meaning, Definition, Elements and Principles of community

development(ii) Origin of community Development Programme.(iii) Recent programmes for Rural Development.

Audio Visual Aidsa) Definitionb) Classification use and idea of audio visual aids.

PosterChartFlash CardComputer and InternetChalk BoardBulletin BoardModel

PuppetFilm slideOverhead projector

RadioTelevisionPhotography

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- -- - ----~-------- ---~ -- ---- - --

-Unit IX:

PracticalUnit I:

Unit II:

Unit III :

Unit IV:

UnitV:

Unit VI:

Unit VII :

Unit VIII:

Unit IX:

UnitX:

Public Address System:

Reference Books :

1- Hygiene and Public Health2- Social & Preventive Medicine3- Extension Education & Rural Development4- Extension Education5- Teaching Extension Adults in

Yash Pal BediParkDr. Jaipal SinghA.ReddyAlan Rogers

M.M.: 30Food Preparation.a) Beverages - Tea, Coffee, Fruit, Punch & Milk shakeb) Cereal & flour mixtures

a) Boiled rice or puloab) Chapati or puri or parathac) Sandwiches - anyoned) Biscuits or pancakes or cookies

c) Pulse and legumes - Two recipe

Vegetablesa) Simple saladb) Dry vegetable - anyonec) Curries - any two

Fruits - Fruit preparation using fresh and dried - stewed fruit, or fruitsalad (anyone)

Milk - Milk based simple dessert and puddings - (any two)

Poultry - Cakes - (anyone)

Snacks - Pakoras, Cheese Toast, Upma, Pohe.

Peanut Chikki, Till Ladoo.

A survey of yours near by slum area - on Health Problems.

Chart or Poster - on any topic related to your subject.

Prepare a list of on going welfare programme for children and women.

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Paper 1

Unit I:

Unit II :

Unit III :

Unit IV: a)b)

UnitV:

Unit VI :

B.A. (Part - II) Exam -HOME SCIENCE

Family Resource Management: M.M.: 35

Introduction to Managementa) Basic Concepts of Managementb) Importance of Managementc) Obstacles of Management

Factors Motivating Managementa) Values - importance, classification, characteristics & changing

values.b) Goals - definition & typesc) Standards - Definition and Classification

(i) Individual & Group(ii) Conventional & Modern

Family Resources and Decision Making Process:a) Type of Resourcesb) Factor affecting the use of resources.c) Steps and role of decision making in management.

Stage of Family life cycleFinance Management(i) Income - sources of income & expenditure(ii) Budget - preparation of family budgets in view of family income.(iii) Saving - purpose of saving and different investment schemes

(L.I.C. & Bank).(iV) Guidelines of money management.

Time and Energy Managementa) Definitionb) Time and Energy demand during various stages of family life

cycle.c) Tools of time management and fatigue.d) Guidelines of time and energy management.e) Elementary Idea of work simpli fication.

Housinga) Selection of House siteb) Factors to be considered while designing a house

1- Orientation 6- Privacy2- Grouping of User's Area 7- Roominess3- Circulation 8- Sanitation4- Light & Ventilation 9- Aesthetes

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Unit VII :

Unit VIII:

5- FlexibilityKitchen & Types of kitchen

10- Cost

Introduction to Foundation of Arta) Design - definition characteristics & types: structural &

decorativeb) Elements of Design

Line PatternForm LightColour SpaceTexture

c) Principle of designBalance RhythmHarmony EmphasisProportion

d) Study of Colours(I) Classification & Dimensions(ii) Colour Schemes(iii) Psychological effects of colours

Reference Books:1-2-3-4-5-

Management for Indian FamiliesManagement in family livingHome FurnishingHome with charactersHome Management families

Gross & CrandallNickell & DorseyA.H. RuttGraig & RushM.K. Manu

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B.A. (T.D.C.) (Part II) - 2013HOME SCIENCE

Paper II: Human Development.

Unit I:

Unit II :

Unit III :

Unit IV:

Unit V:

Unit VI:

Unit VII :

Unit VIII:

M.M.: 35

Human Development Definition, Need & Scope.

Orientation to Growth & Development.a) Understanding growth & Developmentb) General Principles of Developmentc) Stages of Development & Developmental tasks of each stage

Prenatal period, Infancy (0-2 yrs.), Early Childhood (2-6 yrs.),Middle Childhood (6-12 yrs.), Adolescence (13-18 yrs.), YoungAdulthood (19-40 yrs.), Middle Adulthood (41-60 yrs.), LateAdulthood & Ageing (61 yrs. Till death).

d) Factors affecting development.

Prenatal Perioda) Menarche, menstruation cycle, puberty, conception fertilization,

implantation, ova, sperm ovulation & menopause (Define)b) Female reproductive organs (internal)c) Conception and signs of pregnancyd) Complications of pregnancy.

(i) Hyperemesis Gravidarum(ii) Abortions(iii) Toxemia of Pregnancy(iv) R.H. Factor(v) Anemia

e) Care of the Pregnant Motherf) Stages of Prenatal Development Zygotic, Embryonic & Foetal

Stages.

Postnatal Perioda) Types of Deliveryb) Care of the New Born Babyc) Immunization

Growth & Development with characteristics from birth to 12 years.a) Physical Developmentb) Emotional Developmentc) Social Developmentd) Mental Development

Playa)b)

Definitions and characteristicsTypes of play, importance of play

PersonalityMeaning and factors affecting personality development

Common behavioral problems among children and their remedies.

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Reference Books:

1- Human Development2- Child Development3- Human Development(A life span perspective)

4- Child Development & Personality5- Child Development

GordonHarrisLerner & Hultsch

MussenHurlock

Practical: M.M.: 30

1- Greeting cards - 2, Envelops, Book Marks2- Pot making / dust bins/ any decoration article.3- Any teaching aid or article of the child below 5 years.4- A visit to maternity word - survey Report5- Folder6- Alpana / Rangoli

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Paper 1

Unit I:

Unit II :

Unit III :

Unit IV:

UnitV:

Unit VI:

Unit VII :

B.A. (Part - III) Exam -HOME SCIENCE

Textiles and clothing. M.M.: 35

Classification of Textilesa) Introduction and classification of textiles.b) Terminology in textilesc) General Properties of fiber

Manufacturing / ProcessingHistory, Composition, Types, Properties and uses of :-Cotton SilkWool NylonRayon Polyester

Study of Yarns & Fabricsa) Twist and yarn numberb) Types - Simple & Complexc) Loom - Parts and Processd) Weaving - Basic Weavese) Knitting - Properties and uses of knitted fabric

Dyeing and Printing :-a) Classification and uses of dyes.b) Block Printing Duplex Printing

Roller Printing Screen PrintingDischarge Printing Resist Printing (Tie, Batik & Dye)

Fabric Finisha) Definition, aims and classification of finishesb) Bleaching, tentering, calendaring, mercerizing sanforizing,

sizing, glazing, embossing, singeing, schreinerizing, napping,crease resistant, water proofing, flame proofing, moth andmildew proofing.

a)b)

Selection of fabric for various household kinen and apparel.Selection of ready made garments for different age, season,occupation and occasion.Storage and care of fabrics.Comparative study of Home made, Tailor made and ready madegarments.

c)d)

Consumer Education.a) Need and Advantagesb) Knowledge of consumer Aids standardization Marks,

Advertisement, Packing, Labelsc) Consumer Lawsd) Problems faced by consumers while buying fabric and

readymade garments.

Reference Books:1- Textiles2- Textiles & Lundry work

Hollen & SaddlerDurga Deolkar

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Paper 1TheoryUnit I:

Unit II :

Unit III :

Unit IV:

UnitV:

Unit VI :

3-4-5-

Fundaments of Textiles & Their UsesIntroduction to TextilesGrooming Selection and care of cloth

Susheela DantyagiJoseph MarjoryS. Pandit & Elizabith Tarplag

B.A. (Part - III) Exam -HOME SCIENCE

Dietetics and Therapeutic Nutrition. M.M.: 35

a) Definition of Food, Nutrition, Nutrients, Health, Dietetics &Therapeutic Nutrition.

b) Nutrition facts about fast foods/Junk foods.c) Recommended Dietary allowances for all age group.d) Balance diet and factors affecting balance diet.e) Recommended balance diet for all age groups.

Energy requirements- Factors affecting energy requirementsBMR, Activity, Age, Climate, Diet, Physiological Conditions.

Concept of Nutritionally adequate diet & meal planning.a) Importance of Meal Planning.b) Factors affecting meal planning - Nutritional, Socio cultural,

Religious, Geographic, Economic, Availability of time & materialresources.

c) Meal Planning for special occasions, like Festival and Birthdayparty.

Nutrition through the life cycle at different activity & socio-economiclevels, requirements, nutritional problems, food selection.a) Adulthood e) Infancyb) Pregnancy n Preschoolc) Lactation g) School Aged) Old Age h) Adolescence

Principles of diet therapy.a) Importance of diet therapyb) Modification of normal diets for therapeutic purposes.c) Different type of diets

a) Full dietb) Soft dietc) Fluid dietd) Bland diet

d) - Different feeding patternsa) Oral feedingb) Tube feedingc) Intravenous feeding

Nutritional Management in common ailments.Requirements and diet planning.a) Diarrheab) Constipationc) Feversd) Weight Management

Page II

a) Over weightb) Under weight

Unit VII : Therapeutic Dietsa) Diabetesb) Hypertension

Reference Books:1- Human Nutrition & Dietetics2- Normal & Therapeutic Nutrition3- Nutrition & Diet Therapy4- Modern Nutrition in Health & Disease5- Food, Nutrition & Diet Therapy

Practical:

1- Dyeingi) Tie & Dye orii) Batik

2- Drafting cutting & Stitchingi) Girl's frock (3-5 yrs.)ii) Ladies Saree blouse and petticoat

OrKurta Pyjama (Churidar) or Salwar

3- Planning of Therapeutic & modified diets.a) Soft Dietb) Fluid Dietc) Bland Dietd) High Protein Diete) High fibre Dietf) Low fibre Dietg) Calorie - restricted.

Passmore & DavidsonRobinsonWilliamsShils & OlsonDranse & Mohan

M.M.: 30

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