Course Structure of B. Sc.

Home Science

SEMESTER I CODE HS-101 HS-102 HS-103 HS-104 HS-105 HS-106 PAPERS ENGLISH I INTRODUCTION TO FOOD AND NUTRIRION EXTENSION EDUCATION CHEMISTRY PRACTICAL BASED ON HS-101 PRACTICAL BASED ON HS-102 PRACTICAL BASED ON HS-103 TOTAL MARKS SEMESTER II ENGLISH II HS-201 HS-202 HS-203 HS-204 HS-205 HS-206 TEXTILES AND CLOTHING EXTENSION EDUCATION AND COMMUNICATION BIOCHEMISTRY PRACTICAL BASED ON HS-201 PRACTICAL BASED ON HS-202 PRACTICAL BASED ON HS-203 TOTAL MARKS SEMESTER III PAPERS HISTORY OF SCIENCE HS-301 HS-302 HS-303 HS-304 HS-305 HS-306 SEMESTER IV ENVIRONMENTAL STUDIES HS-401 HUMAN DEVELOPMENT-CHILDHOOD 100 75 FAMILY RESOURCE MANAGEMENT TEXTILES AND DESIGN PHYSIOLOGY PRACTICAL BASED ON HS-301 PRACTICAL BASED ON HS-302 PRACTICAL BASED ON HS-303 TOTAL MARKS 100 75 75 75 25 25 25 400 Max. MARKS 100 75 75 75 25 25 25 400 Max. MARKS 100 75 75 75 25 25 25 400

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HS-402 HS-403 HS-404 HS-405 HS-406 SEMESTER V HS-501 HS-502 HS-503 HS-504 HS-505 HS-506 HS-507 HS-508 SEMESTER VI HS-601 HS-602 HS-603 HS-604 HS-605 HS-606 HS-607 HS-608

NUTRITION FOR THE FAMILY HOUSEHOLD EQUIPMENTS AND CONSUMER ECONOMICS PRACTICAL BASED ON HS-401 PRACTICAL BASED ON HS-402 PRACTICAL BASED ON HS-403 TOTAL MARKS PAPERS FAMILY AND CHILD WELFARE EARLY CHILDHOOD EDUCATION GARMENT DESIGN HOUSING AND INTERIOR DESIGNING PRACTICAL BASED ON HS-501 PRACTICAL BASED ON HS-502 PRACTICAL BASED ON HS-503 PRACTICAL BASED ON HS-504 TOTAL MARKS CHILD PSYCHOLOGY HUMAN DEVELOPMENT-ADOLESCENT AND ADULTHOOD DIETETICS COMMUNITY DEVELOPMENT PRACTICAL BASED ON HS-601 PRACTICAL BASED ON HS-602 PRACTICAL BASED ON HS-603 PRACTICAL BASED ON HS-604 TOTAL MARKS GRAND TOTAL

75 75 25 25 25 400 Max. MARKS 75 75 75 75 25 25 25 25 400 75 75 75 75 25 25 25 25 400 2400

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U.G. Syllabus for First Semester

HS-101 INTRODUCTION TO FOOD AND NUTRITION UNIT I Basic terminology used in food and nutrition; Functions of food: Physiological, psychological and social functions; Basic food groups and their main nutrients composition; Food selection, purchase and storage Criteria for wise selection and purchase of food, different storage of food. UNIT II Enhancing nutritional quality of food Fermentation, fortification, germination and combination of food. Food preparation; Principles of cooking, reasons for cooking, methods of food preparation; Effects of cooking on colour, texture, flavour and nutrient contents of food. UNIT III Carbohydrates Classification, function, food sources and RDA; Lipids Classification, composition, function, sources and RDA, essential fatty acids; Protein Classification, composition, function, sources and RDA, essential and non essential amino acids, quality of proteins. UNIT IV Energy metabolism Energy yielding food, BMR, factors affecting BMR, RDA of energy for different categories of individual; Macro minerals Functions, sources, RDA and deficiency of calcium and phosphorus; Micro minerals Functions, sources, RDA and deficiency of iron and iodine. UNIT V Fat soluble vitamins Function, sources, RDA and deficiency of vitamin A and vitamin D; Water soluble vitamin I Function, sources, RDA and deficiency of thiamine, riboflavin and niacin; Water soluble vitamin II Function, sources, RDA and deficiency of pyridoxine, folic acid, vitamin B12 and vitamin C.

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HS-102 EXTENSION EDUCATION UNIT IV Leadership in Extension Education: Meaning, types of leadership; Characteristics of a good leadership; Role and function of local leaders in Extension work. UNIT V Teaching Learning process: Concept and characteristics of learning; Teaching and learning situation; Phases in Extension Education process.

HS -103 CHEMISTRY UNIT I An introduction to Organic Chemistry. Definition of atom, molecule, valency, normality, molarity, equivalent weight, molecular weight, empirical formula, molecular formula, chemical equation, diffusion, pH and buffer solution. Oxidation, reduction, oxidizing and reducing agents. UNIT II Detection of carbon, hydrogen, nitrogen, sulphur and phosphorus in organic compounds; Hydrocarbon Definition, type, general properties of saturated and unsaturated hydrocarbons; Definition, structural formula, preparation, properties and uses of methane and Ethane.

UNIT III Alkyl halides definition, structural formula, preparation, properties and uses of Methyl Iodide and Ethyl Iodide. Alcohols definition, structural formula, preparation, properties and uses of Methyl alcohol and Ethyl alcohol. UNIT IV Ketones and Aldehydes Definition, structural formula, preparation, properties and uses of Acetone and Formaldehyde. UNIT V Carboxylic acids- Definition, structural formula, preparation, properties and uses of Acetic acid, Formic acid and Oxalic acid.Hydroxy acids Definition, structural formula, preparation, properties and uses of Tartaric acid and Citric acid.

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Practicals First Semester

HS- 104 PRACTICAL BASED ON HOME SCIENCE HS 101

Preparation and calculation of nutritive value of at least three dishes each from the following: 1. Breakfast cereals 2. Nutritious beverages 3. Cereal preparation chapatti, poori, pulao, noodles, macaroni. 4. Pulse preparation pulse with leafy vegetable, pulse with other vegetable. 5. Vegetables preparation leafy vegetable, other vegetable, root vegetable. 6. Meat / fish / egg 7. Nutritious snacks 8. Salads 9. Desserts

HS- 105 PRACTICAL BASED ON HOME SCIENCE HS 102

1. Planning and evaluating a particular programme concerning any Home Science extension programme 2. To study and learn the role and function of any two leaders of an NGO in your locality

HS- 106 PRACTICAL BASED ON HOME SCIENCE HS 103

1. Uses of Chemical balance 2. Preparation of Standard solution 3. Titration of acid and base 4. Preparation of buffer solution.

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Second Semester
HS -201 TEXTILES AND CLOTHING UNIT I Definition and classification of fibers; Primary and secondary properties of fibers;Manufacture and properties of cotton, linen, silk, wool, viscose; acetate, polyester (Dacron) and acrylic. UNIT II Introduction to yarns; Yarn making: - Filament and staple yarns; Classification of yarns: Simple, Novelty/Fancy/Complex, Textured yarns. UNIT III Weaving: terminology, description and working of loom; Different types of weaves: Plain (rib and basket), Twill, Satin, Sateen, Decorative (Pile, Leno, Swivel, Jacquard, Lappet, Dobby);Count of cloth; its importance in the balance construction of cloth; Knitting: definition warp and weft knitting; Other methods of fabric construction: felting, bonding, braiding, lace making. UNIT IV Textile finishes; Definition, objectives, classification of finishes; Kinds of finishes: Singeing, Bleaching, Mercerizing, Sanforizing, Calendering, Tentering, Crabbing, Fulling, Schreinerizing, Moireing, Embossing, Napping, Brushing, Shearing, Weighting, Sizing, Beetling, Glazing, Crease resistance, Crepe, Water proofing, Flame proofing, Moth proofing, Mildew proofing. UNIT V Laundry Work: Water Hard and Soft water, importance of soft water in laundry work, softening of hard water; Cleansing materials and other reagents; Blueing, Bleaching, Stiffening agents; Stain removal: General rules for stain removal, classification of stains, animal, vegetable, grease, dye and mineral stain; removing agents; removing processes for different textiles.

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HS-202 EXTENSION EDUCATION AND COMMUNICATION Unit-I Concept and meaning of communication; Channels of communications; Essentials of good communications; Types of communication: Importance of communication in Extension work; Types of communication. Unit-II Communication and extension methods: Selection and use; Individual approach; Group approach; Mass approach. Unit-III Planning for use of audio visual aids; Teaching aids; Projected visual aids: slides, filmstrips, overhead projectors, movie projectors.

Unit-IV Indigenous communication channels; Introduction, special features on Indigenous communication channel; Types; folk media, social gatherings, puppets, drama. Unit-V New Communication Technologies: Introduction; Kinds of new communication Technologies; micro-computers, video text, electronic E mail, interactive video, teleconferencing; Multi-media strategies; Computer in Education.

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HS-203 BIOCHEMISTRY Unit-I Historical background, definition and Scope of Biochemistry; Carbohydrates Definition, classification, structure, properties and biological significances of carbohydrates. Unit-II Lipids Definition, classification and properties of lipids; saturated and unsaturated fatty acids; essential fatty acids; biological importance of lipids. Unit-III Proteins Definition, classification, structure, properties and functions of proteins; Classification of amino acids; essential and non-essential amino acids. Unit-IV Enzymes Definition, types and classification of enzymes; definition and types of coenzyme; specificity of enzyme; isozyme; factors affecting enzyme action; enzyme inhibition. Unit-V Intermediary metabolism TCA cycle & oxidative Phospherylation. Gluconeogenesis; glycogenesis; glycolysis; glycogenolysis; Elementary knowledge of protein biosynthesis; Nucleic acids Types, composition, structure, properties, replication of DNA; DNA as a genetic material; different types of RNA and their significances.

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Practicals Second Semester

HS- 204 PRACTICAL BASED ON HOME SCIENCE HS 201 1. Identification of fibers: physical, chemical, burning, and microscope test 2. Study of basic weaves 3. Removal of stains 4. Thread count and balance 5. Project work on the following: 6. Preparation of scrapbook to show the different kinds of weaves, knitting, felting, bonding, lace, and braiding. 7. Visit to Handloom Industry

HS- 205 PRACTICAL BASED ON HOME SCIENCE HS 202

1. Planning, preparing and evaluating visual aids of any two of the following; posters, charts, flip books, flash cards, puppets 2. Plan a script of a drama or short play depicting the importance of any one Home Science topic

HS- 206 PRACTICAL BASED ON HOME SCIENCE HS 203

1. Carbohydrates Identification test for monosaccharides, disaccharides and polysaccharides 2. Proteins Identification test for different amino acids. 3. Lipids General test for lipids. 4. Separation of amino acids by paper chromatography 5. Separation of sugars by paper chromatography

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THIRD SEMESTER
HS-301 FAMILY RESOURCE MANAGEMENT CORE Unit-I INTRODUCTION TO RESOURCE MANAGEMENT: Principles of resource management: Meaning and definition of home management; Management processsteps involved in management (Planning, organizing, controlling and evaluating); Decision Making-Meaning and importance. Kinds of decision, steps involved in decision making; Motivating Factors- Philosophy, attitude, values, goals, standards-their concepts and types. Resources-Definition, characteristics and classification. Factors affecting the use of resources, guides to increasing satisfaction from the use of resources. Unit-II TIME MANAGEMENT: Time as a resource; Time demands during different stages of family life cycle; Time Plans-Advantages, actors to consider in making time plans, steps in making time plans; Time, cost, time patterns, time norms, work units; Tools in time management-Peak load, work curve, leisure time, rest periods-length and frequency of rest period. Unit-III ENERGY MANAGEMENT: Energy as a resource; Energy demands during different stages of family life cycle; Efforts required in home making activities; Fatigue-definition, types and causes of fatigue, avoidance of fatigue. Unit-IV WORK SIMPLIFICATION : Definition, objectives; Work simplification techniques; Body Mechanics; Work simplification techniques; Body Mechanics; Mundles classes of change and their application to household activities.

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Unit-V INCOME MANAGEMENT : Family income-Types and sources of income, methods of handling money; Budgeting-definition, importance, type, steps in making a budget; Account keeping-importance, systems;Savings and investmentsMeaning, objective, types, criteria for judging good investment and saving.

HS-302 TEXTILES AND DESIGN Unit-I Sewing :Preparation of fabric before cutting; Pattern layout, pinning, marking and cutting; Equipment and tools for measuring, drafting, pinning, marking, cutting, and sewing; Sewing machine: parts and functions, common defects in sewing machine and their remedies, care and maintenance. Unit-II Methods of taking body measurements:Bodice, arm and skirt; Fitting of garments: Factors which would help to judge a good fit; Reasons for good fitting; Steps in solving a fitting problem. Unit-III Developing a Design: Introduction; Drafting, advantages and disadvantages; The pattern making:- principles, pattern making terminology, advantages and disadvantages; Draping advantages and disadvantages. Unit-IV Dyeing of Textiles: Classification of dyes: - Natural (vegetable, animal, mineral); Synthetic (direct, basic, acid, sulphur, mordant, developed, disperse, reactive, pigment); Methods of dyeing- stock, yarn, piece, cross, solution, or dope and product dyeing; Printing - Hand printing; block, screen, stencil, tie and dye; Machine printing: (direct, roller, discharge, resist, pigment, duplex, transfer, photo, flocking).

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Unit-V An introduction to Indian Textiles; Different textiles of India; textiles of North East; Indian Embroideries. HS 303 PHYSIOLOGY Unit-I Cardio-vascular system : Blood and its composition; blood groups; coagulation of blood; Structure and functions of heart; heart rate; cardiac cycle; blood pressure and its regulation; circulation of blood; blood transfusion. Unit-II Gastro-intestinal system :Anatomy of gastrointestinal tract; digestion and absorption of foods; role of saliva, gastric juice and pancreatic juice in digestion. Unit-III Respiratory system : Structure of lungs; mechanism of respiration and its regulations; oxygen and carbon dioxide transport in blood; respiratory quotient. Reproductive system : Structure and functions of male and female reproductive organs; menstrual cycle; parturition; lactation; menopause.Excretory system: Structure and functions of kidney; formation of Urine. Unit-IV Nervous system : Structure of nerve cells; conduction and transmission of nerve impulse; synaptic transmission; central and peripheral nervous system. Muscular system : Structure of skeletal, cardiac and smooth muscles; mechanism of muscle contraction; chemical change during muscle contraction. Unit-V Endocrine system : Various endocrine glands and their secretion in man; Biological role of hormones of different endocrine glands; Pheromones.

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Practicals Third Semester

HS- 304 PRACTICAL BASED ON HOME SCIENCE HS 301 1. Application of managerial processes for events of organising a party. 2. To evaluate time schedule of selected families. 3. Develop pathway chart and process chart for various household activities. 4. Preparing personal budget and family budget and recording of income and expenditure pattern for a month. 5. Organising a guest lecture on Money transactions in Banks.

HS- 305 PRACTICAL BASED ON HOME SCIENCE HS 302 1. Study of different sewing equipments, study of sewing machine, care and maintenance. 2. Study and preparing samples of : embroidery stitches, basic hand stitches, seams, fullness and darts, opening, fasteners. 3. Adaptation of child bodice block, drafting and construction of: baby feeders, vest, matinee coat, baby dress. 4. Adaptation of adult basic bodice block and construction of adult blouse, skirt. 5. Stencil printing, tie and dye. 6. Preparing a scrap book of collection of pictures of different Indian textiles.

HS- 306 PRACTICAL BASED ON HOME SCIENCE HS 303 1. Estimation of haemoglobin 2. Blood group typing 3. Preparation of Haemin crystals

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FOURTH SEMESTER

HS 401 HUMAN DEVELOPMENT CHILDHOOD Unit-I Introduction to human development meaning and principles; factors affecting growth and development; influences of heredity and environment. Unit-II Prenatal Period : Courses of pre-natal development; overview of birth process and complications; conditions affecting pre-natal development. Unit-III Infancy : Physical, social, emotional and personality development. Unit-IV Early childhood : Physical, social, emotional and personality development. Unit-V Late childhood : Physical, social, emotional and personality development. HS 402 NUTRITION FOR THE FAMILY Unit-I Nutrition for infants characteristics of infants, breast feeding, weaning, supplementary feeding, nutritional requirement for normal infants; Nutrition for pre school children (1 6 years) nutritional requirement, food habits and factors affecting nutritional requirements; Nutrition for school going children (7 13 years) Nutritional requirement, packed lunch; Unit-II Nutrition for adolescents Characteristics, nutritional problems, nutritional

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requirement. Nutrition for adults reference man and woman, nutritional requirement, factors to be considered while planning a balanced diet; Nutrition for expectant mothers physiological changes during pregnancy, nutritional requirement, dietary problems, complications of pregnancy, dietary guidelines; Unit-III Nutrition for nursing mother volume and composition of breast milk, factors affecting, nutritional requirement, dietary guidelines; Geriatric nutrition physiological changes of old age, nutritional requirement, nutrition related problems of old age, modification of diet for the elderly, dietary guidelines. Digestion, absorption and metabolism of food; Unit-IV Water and electrolyte balance:Food spoilage Factors contributing to food spoilage, microorganisms responsible for food spoilage; Food preservation Importance, principles and methods of food preservation (household and commercial method).

Unit-V Food adulteration Common adulterants and relating health hazards, Food additives; Food laws and food standards; Food sanitation. HS 403 HOUSEHOLD EQUIPMENT AND CONSUMER ECONOMICS Unit-I HOUSEHOLD EQUIPMENTS FOR THE HOME: Materials used for household equipment: Base material Aluminium, Steel, Stainless Steel, Copper, Brass, Glass, Plastics;Insulting materials Mica, fiber glass, mineral wool, rock Wool, puff, plastics, foam, rubber. Classification: Electrical food mixes, washing machines, water heater, electric iron, refrigerator and electric oven; Electrical Pressure Cooker, stoves; Motor driven and cleaning equipments. Unit-II ELECTRIC

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Distribution of Current to the various parts of house; Circuits Number of Circuits, methods of installing Wiring circuit and switches; Meter board Demonstration to meter reading Fuses. Unit-III CONSUMER AND CONSUMER PROBLEMS:Definition of Consumer, role of Consumer in the economy; Unfair Trade Practices Adulteration, faulty weights and measures; market related problems. Unit-IV CONSUMER EDUCATION Meaning, need & objectives; Sources of consumer education; Guidelines for wise buying practices. Unit-V CONSUMER PROTECTION:Sources of consumer information Advertisement, printed information, audio visual communication, labels, packages; Need for consumer protection, consumer aids, standard certification; consumer rights & responsibility; Consumer Welfare Consumer protection laws, guidelines to become a wise consumer.

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Practicals Fourth Semester

HS- 405 PRACTICAL BASED ON HOME SCIENCE HS 4020 Planning, preparing and calculating nutritive values for different menus of different age groups. 1. Weaning food 2. Balanced diet for pre-schooler boy / girl. 3. Balanced diet for school going child boy / girl 4. Balanced diet for an adolescent boy / girl 5. Balanced diet for an adult man (light, moderate and heavy worker) 6. Balanced diet for an adult woman (light, moderate and heavy worker) 7. Balanced diet for an expecting mother (light, moderate and heavy worker) 8. Balanced diet for a nursing mother (light, moderate and heavy worker) 9. Balanced diet for an elderly person.

HS- 406 PRACTICAL BASED ON HOME SCIENCE HS 403

1. Market study of equipment in terms of availability, brands, performance and cost related to food, cleaning and laundry. 2. Demonstration to meter reading. 3. Preparation of consumer education materials on adulteration and faulty weights and measures. 4. Household Survey on consumer awareness and problems. 5. Organising exhibition on consumer education.

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FIFTH SEMESTER

HS 501 FAMILY AND CHILD WELFARE Unit-I Introduction of Family and Child Welfare Meaning and Importance;Central Social Welfare Board, Meaning and Importance;Demographic, Profile of women and children in India with focus on Education, Health and Nutrition. Unit-II Family Welfare Programmes: Rural Health Services nature & functions; Family Counseling Centre Introduction, objectives and importance; Elderly in India Policy and Services. Unit-III Womens welfare Programmes: Maternal and Child Health Programmes, Nature and Function; Reproduction and Child Health Programme; Women empowerment in India, Nature and Functions. Unit-IV Children Welfare Schemes & Agencies: Child Line Services; The Juvenile Justice Act 2000 (In conflict with law, Protection, Adoption). National Plan for Children 1992; National Institute for Public Co-operation and Child Development (NIPCCD); UNICEF assistance to India with special references to children and women. Unit-V Laws relating to protection of women and Children regarding: Domestic violence; Child Abuse; Child Labour. Different Child Welfare Schemes. ICDS; Anganwadi; Orphanage Home; Observation Home; Services for Physically HandicappedOrthopedically handicapped, the blind, deaf and dumb.

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HS 502 EARLY CHILDHOOD EDUCATION Unit-I Introduction to Early Childhood Education: Objectives; Significance of early childhood educationImportance of early childhood years in individual development. Unit-II Creativity: Meaning of creativity; The creative process; Expression of creativity in early childhood; Developing creativity in children Unit-III Language development: Language skills-pre-reading and pre- writing skills:Factors influencing language development:Fostering language development; Speech defects. Child reading practices-Parenting styles; Ways of disciplining. Unit-IV Play:- Meaning; Types; Factors affecting play; Organization of pre-school centres Functions of pre-school; Factors to be consider while planning the pre-school:building and other physical facilities, staffs and other personnel, size of the class, equipments, curriculum, supervision and evaluation. Unit-V Contributions of Great Educationists towards Early Childhood Education: Mahatma Gandhi; Rabindranath Tagore; Froebel; Montessori;Rousseau.

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HS 503 GARMENT DESIGN Unit-I Importance of clothing; Principles of clothing; Sociological and psychological aspects of clothing. Unit-II Selection of suitable clothing:Introduction;Factors affecting selection of clothing Clothing for different age groups: Infant, creeper, toddler, pre school, school going children, pre-adolescent, adolescent, adults, elderly. Unit-III Introduction to Fashion Design;Elements of Fashion design;Principles of design. Unit-IV Fashion Basics: Fashion and fashion cycle; Terminology of fashion; Components of fashion; Principles of fashion; Factors affecting fashion; Fashion movement; Fashion cycle and its stages; Theories of fashion adaptation. Unit-V Different sewing crafts:Couching : Threads, plain couching; Openwork : Pulled thread work, withdrawn thread work, cut work; Faggoting; Needlepoint; Patchwork.

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HS 504 HOUSING & INTERIOR DESIGN Unit-I HOUSING.Importance of housing, need of housing, merits and demerits of owning and renting the house; Factors influencing housing needs family size; Protective, economic, style, stages of family, social standard of living, life cycle, habits, housing goals, function, income, values, goals. Unit-II HOUSE PLANNING Factors influencing selection and purchase of site for house building; Legal aspects; Natural features of the site vegetation, size, soil, cost, services, drainage, type; External Services Supply of sewage and electricity, sanitation, easy accessibility to work place, school, health care center, fire protection, transportation;House planning principles;Planning for different income group and for different activities living room, dining room, kitchen, bedroom, store room. Unit-III INTERIOR DESIGNING:Introduction to Art, design definition and types of design decorative and structural; Elements of arts and principles of design in interior and exterior enrichment; Colour Theories, properties of colour; Prang colour system, colour schemes, effect of colour in interior. Unit-IV Furniture- Factors considered for selection of furniture; Care and maintenance of furniture; Arrangement of furniture for different rooms; Furnishings Objectives of home furnishings; Surface treatment for interior space; Window treatment hard : blinds, shades, cornices. Soft : curtains and draperies (styles, materials, care and maintenance); Flooring carpets and rugs : types; Materials used; Factors for selection characteristics, style, colour, pattern, durability, cost, size:Lighting types of lighting artificial and natural, glare, lighting requirements for various activities; Accessories types, selection and arrangement. Unit-V FLOWER ARRANGEMENT- Principles, types, shapes of flower arrangement Selection and care of flowers; Tools of flower arrangement; Styles for different areas and occasion.

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Practicals Fifth Semester

HS- 505 PRACTICAL BASED ON HOME SCIENCE HS 501 1. Visit to Anganwadi and Homes. 2. Preparation of Statistical Annual report on women and Children Health, Nutrition & Education in Mizoram from Mizoram Government Records.

HS- 506 PRACTICAL BASED ON HOME SCIENCE HS 502 1. Observation of a pre-school child in relation to his/her all round development:physical, mental social, emotional and personality development. 2. Observation of a pre-school centre/nursery school.

HS- 507 PRACTICAL BASED ON HOME SCIENCE HS 503 Elements of Design :1. Colours: colour wheel. 2. Preparing a table showing: related colour schemes, contrasting colour schemes. 3. To design and construct using 2/3 kinds of textured material: 4. a) Childs A line frock b) Adult blouse 5. Preparing samples of the following: couching, openwork, faggoting, needlepoint, patchwork. 6. Visits to different shops to find out the different textiles available in the market. 7. Preparing a scrap book representing Fashions of different era.

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HS- 508 PRACTICAL BASED ON HOME SCIENCE HS 504 1. Developing house plan with different composition and income with standard specification. 2. Application of Prang Colour Wheel and Colour Schemes. 3. Styles of flower arrangement for different places and occasions. 4. Identification of window types, illustration of types of curtains, furnishing different rooms in the house at different income levels. 5. Preparation of various types of accessories pot painting, decorative paper cutting etc.

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Sixth Semester
HS 601 CHILD PSYCHOLOGY Unit-I An introduction to Child Psychology: Definitions, Scope and Research Methods of Child Psychology (Longitudinal and Cross-Sectional methods); Theories of Child Psychology: Freud- Psychosexual Theory, Piaget- Cognitive Theory, Erikson- Psychosocial Theory. Unit-II Self: Self Concept, Self Esteem, Self Monitoring: Attitudes: Attitudes formation, Attitude changes and Cognitive dissonance. Unit-III Learning & Motivation in Children: Definition of Learning:Learning and Motivation. Theories of Learning; Definition of Motivations, kinds of motivation and Effects of Motivation. Unit-IV Intelligence: Definitions, Different kinds of Intelligence. Meaning of I.Q. Variety of Intelligent tests for children. Factors related to I.Q. Change. Unit-V Psychology and Care of Special Children. Mentally retarded, Educationally backward and physically handicapped (OH,VH, HH).

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HS 602 HUMAN ADULTHOOD Unit-I

DEVELOPMENT

ADOLESCENCE

AND

Adolescence : Different views regarding of the period; physical and social development. Unit-II Adolescence : Emotional and personality development; problems drugs abuse and alcohol, school drop out. Unit-III Early Adulthood : Plateau in physical development; social and adjustments and relationships; marital adjustments, parenthood; selecting a vocation. Unit-IV Middle adulthood : Physical changes; social adjustments; relationship with maturing children; relationship with aging parents. Unit-V Late adulthood : Physical changes and health; memory changes, retirement.

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HS 603 DIETETICS Unit-I Diet therapy, factors to be considered in planning therapeutic diets, different ways of diet modification, routine hospital diets;Special feeding methods tube feeding and parenteral feeding, pre and post operative diet; Diet in fever and infection metabolic changes in fever, general dietary consideration, causes, symptoms and dietetic management in fever due to typhoid, malaria and tuberculosis. Unit-II Diet in obesity and underweight causes and dietetic management of obesity and underweight, assessment and complication of obesity; Diet in diseases of cardiovascular system atherosclerosis, myocardial infarction, coronary heart disease, hypertension;Diet in gastrointestinal diseases indigestion, peptic ulcer, diarrhoea, constipation. Unit-III Diet in diseases of liver jaundice, cirrhosis of liver, hepatic coma;Diet in diabetes mellitus classification, causes, symptoms, diagnosis, complication and dietetic management;Diet in diseases of kidneys acute and chronic Glomerulonephritis, nephritic syndrome, acute and chronic renal failure, renal calculi. Unit-IV Diet in cancer risk factors, changes in metabolism, nutritional problems of cancer therapy, dietary managementNutrition for sports / athletes Malnutrition Causes, indication of malnutrition.

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Unit-V Indicators of mother and child health care maternal mortality rate, infant mortality rate, neonatal mortality rate, perinatal mortality rate, child survival index;Common nutritional problems in public health low birth weight, PEM, Xerophthalmia, Iodine deficiency disorders, Nutritional anaemia National Nutritional Policy and Supplementary Feeding Program Mid Day Meal program, Special Nutrition program. HS 604 COMMUNITY DEVELOPMENT Unit-I Community Development:Meaning and definitions of community development; Role of community development; Nature of community development. Unit-II Development Programmes in India: Rural development in India: Retrospect and Prospects;Rural development efforts in pre & post independence India Post-independence development programmes. Unit-III Rural society in India, meaning and characteristics; Structure; tribe, clan, caste & class; Basic Institutions; panchayati Raj, religious Institutions, schools, cooperative society.

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Unit-IV Role of Extension Education in community development;Extension education and development;Functions of Extension Education for rural people. Unit-V Community Nutrition:Meaning, need, objectives and importance.

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Practicals Sixth Semester

HS- 605 PRACTICAL BASED ON HOME SCIENCE HS 601 1. Case Study
2. RCPM

HS- 606 PRACTICAL BASED ON HOME SCIENCE HS 602 1. Visit to old age home-report. 2. Personality test

HS- 607 PRACTICAL BASED ON HOME SCIENCE HS 603 Planning, preparing and calculating the nutritive values for different therapeutic diets: Diet in fevers Diet in diarrhoea Diet in constipation Diet in liver disease (jaundice) Diet in cardiovascular disease (hypertension) Diet in diabetes mellitus Diet in obesity Diet in anaemia Preparation of the following items: Pickles Jams Cakes and cookies

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HS- 608 PRACTICAL BASED ON HOME SCIENCE HS 604 Study of any two NGO working for the development of either women,youth,and children in your locality. Identify a particular community and prepare a community profile

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