064)
(CLASSES – XI AND XII)
Home Science as a discipline aims to empower learners by developing understanding of five different areas
namely:
Food and Nutrition
Human Development, Childhood Studies
Resource Management
Fabric and Apparel Science
Development Communications and Extension
The subject helps students to understand changing needs of Indian society, academic principles as well as
develop professional skills.
This would make them competent to meet challenges of becoming a responsible citizen.
Objectives:The syllabus at Senior Secondary level develops an understanding in the learners that the
knowledge and skills acquired through Home Science facilitates development of self, family and community.
It endeavours to –
Acquaint learners with the basics of human development with specific reference to self and child.
Help to develop skills of judicious management of various resources.
Enable learners to become alert and aware consumers.
Impart knowledge of nutrition and lifestyles to enable prevention and management of diseases.
Inculcate healthy food habits.
Help to develop understanding of textiles for selection and care of clothes.
Develop skills of communication to assist in advocacy and dissemination of knowledge to community.
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Unit I: Concept of Home Science and its Scope 05 Periods
(i) Evolution of the discipline of Home Science
(ii) Five major areas
(iii) Relevance in improving the quality of life
(i) Introduction to different stages infancy, early childhood, childhood, adolescence, adulthood
and old age
(a) Infancy (birth to 2 years): Physical – height, weight and body proportions; motor
development Social and Emotional development; expression of emotions, socialization;
Cognitive and Language development during 0-3 months, 3-6 months , 6-9 months, 9-12
months and 1-2 years (milestones only);
(b) Early childhood (3-6 years): characteristics
(c) Childhood (7-11 years): behavioural problems of children and suggestive measures
(iv) Special needs and care of disadvantaged and differently abled children: Socially
Disadvantaged, Visually Impaired (partial and complete), Hearing Impaired, Orthopedically
Impaired (affected/missing limb)
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(a) Nutrients: sources, functions and deficiency and its prevention; Proteins, Carbohydrates,
Fats, Vitamins- Fat soluble (A, D, E, K) and water soluble (B1, B2, Niacin, Folic acid, B12
and Vitamin C), Minerals (Calcium, Iron, Zinc and Iodine).
(iv) Maximising nutritive value of food by proper selection, preparation and storage:
(a) Selection of foods: Fruits, vegetables, egg, fish, poultry, meat, milk and milk products,
spices, cereals and pulses and convenience food.
Storage of foods: Perishable, semi perishable, non perishable and convenience food.
Principles
Methods: boiling, steaming, pressure cooking, deep and shallow frying, baking,
sautéing, roasting, grilling, solar cooking and microwave cooking.
Loss of nutrients and steps to minimize nutrient loss during preparation.
Methods of enhancing nutrient availability germination, fermentation, fortification
and food combination.
(iii) Management:
(a) Meaning and need for management.
(b) Steps in management: planning, organizing, controlling, implementing and evaluation.
(c) Decision making and its role in management.
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Unit V: Fabric and Apparel 45 Periods
(c) Other methods of fabric constructions: knitting, non-woven fabrics: felting and bonding
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- Importance
- Method
- Types
- Elements
- Effective communicative skills
(iv) Keeping community spaces clean
HOME SCIENCE
CLASS XI (2017 – 18)
PRACTICAL Maximum Marks: 30
Periods: 35
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3. Identification of various types of fibres using burning test.
4. Prepare five samples of tie and dye.
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QUESTION PAPER DESIGN 2017-18
Case
Very Long
Short study Long
Short Answer
Learning Answer and Answer %
S. Answer –II Total
Typology of Questions outcomes and (SA) picture –I (LA-I) Weig
No. (VSA) (LA-II) Marks
TestingSkills based htage
(2 (4
(1 (5
Marks) (3 Marks)
Mark) Marks)
Marks)
Remembering- Reasoning
(Knowledgebased Simple
Analytical
recall questions,to know
Skills
specific facts,
01 2 2 1 1 1 18 26%
terms,concepts, Critical
principles, ortheories; thinking
Identify, define, orrecite,
information)
Understanding-
(Comprehension –to
befamiliar with meaning
and to understand
02 1 1 - 1 1 12 17%
conceptually, interpret,
compare,
contrast,explain,
paraphraseinformation)
Application(Use
abstractinformation in
concretesituation, to
apply knowledge to new
03 situations; Use 1 2 1 2 1 21 30%
givencontent to interpret
asituation, provide an
example, or solve a
problem)
05 Evaluation-(Appraise, 1 1 - 1 - 7 10%
judge, and/or justify the
132
value or worth of a
decision oroutcome, or to
predictoutcomes based on
values)
165 min.+15
ESTIMATED TIME 10 min. 35 min. 20 min. 50 min. 50 min. min. For
revision
Note: No Chapter wise weightage, care should be taken to cover all chapters.
Scheme of questions
There will be no choice in the question paper.
Weightage to difficulty level of questions
1 Easy 20
2 Average 60
3 Difficult 20
133
CLASS XII (2017 – 18)
COURSE STRUCTURE
(THEORY)
One Paper (Theory) 70 Marks
Time: 3 Hours Periods: 220
Practical 35 30
134
(a) Health and Wellness: physical, social, emotional, financial, recreational needs
(b) Care for elderly (at home and outside – old age home)
(c) Anger management
(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.
(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.
135
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.
HOME SCIENCE
CLASS XII (2017 – 18)
136
List and discuss at least 4 areas of agreement and disagreement of self with:-
a) Mother b) Father
c) Siblings d) Friends
e) Teacher
b) Identify food adulteration: using visual and chemical methods; Turmeric, Chana Dal, Bura Sugar,
Milk, Tea leaves, Coriander, Black Pepper Seeds, Desi-ghee- 2 marks
3. Unit III-Money Management and Consumer Education
a) Prepare one label each of any three items bearing ISI, FPO, Agmark.- 2 marks
137
b) Filling up of paying slip either to deposit cash or cheque- 2 marks
4. Unit IV- Apparel: Designing, Selection and Care
a) Removal of different types of stains- Tea, coffee, grease, blood, lipstick, ballpen(Any two)
OR
Readymade garment- Quality check – 2marks
b) Make sample of hemming/backstitch/interlocking/fastener- 2marks
138
QUESTION PAPER DESIGN 2017-18
Case
Very
Short study Long
Short Long
Learning Answer and Answer
S. Answer Answer – Total %
Typology of Questions outcomes and (SA) picture –I (LA-I)
No. (VSA) II (LA-II) Marks Weightage
TestingSkills based
(2 (4
(1 (5 Marks)
Marks) (3 Marks)
Mark)
Marks)
Remembering- Reasoning
(Knowledge based Simple
Analytical
recall questions, to know
Skills
specific facts,
01 2 2 1 1 1 18 26%
terms,concepts, Critical
principles, ortheories; thinking
Identify, define, or
recite, information)
Understanding-
(Comprehension –to
befamiliar with meaning
and to understand
02 1 1 - 1 1 12 17%
conceptually, interpret,
compare,
contrast,explain,
paraphraseinformation)
Application -(Use
abstractinformation in
concretesituation, to
apply knowledge to new
03 situations; Use 1 2 1 2 1 21 30%
givencontent to interpret
asituation, provide an
example, or solve a
problem)
05 Evaluation-(Appraise, 1 1 - 1 - 7 10%
judge, and/or justify the
139
value or worth of a
decision or outcome, or to
predict outcomes based
on values)
Note: No Chapter wise weightage, care should be taken to cover all chapters.
Scheme of questions
There will be no choice in the question paper.
Weightage to difficulty level of questions
1 Easy 20
2 Average 60
3 Difficult 20
140