Exam Structure

Unit I: Human Development: Life Span Approach (Part II)

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) 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, carrier 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, 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: Cleansing agents: soaps and detergents (basic differences and their utility); General principles of stain removal, stain removal of tea, coffee, lipstick, ball pen, Grease, Curry and Blood.

(v) Storage of clothes.

Unit V: Community Development and Extension (Part II)

(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.