Course Information & Syllabus
Semester I
PAPER I – INTRODUCTION TO HOME SCIENCE
- Unit I : INTRODUCTION TO HOME MANAGEMENT
1. Meaning, Objectives and Areas of Home Science.
2. Definition and Importance of Home Management
3. Home Management Process - Planning, Controlling and Evaluation
4. Family Resources- Definition, Characteristics and Classification
- Unit II : INTRODUCTION TO FOOD AND NUTRITION
1. Definition, Classification (according to Five Basic Food Groups) and Functions of food.
2. Methods of Cooking-
i) Objectives
ii) Methods - Boiling, Steaming, Pressure cooking, Frying, Roasting, Baking, Microwave and Solar
3. i) Definition of Nutrients, Antinutritients, Nutrition and Health
ii) Classification of nutrients
- Unit III – INTRODUCTION TO TEXTILE AND CLOTHING
1. Definition - Fibre, Yarn, Warp, Weft, Selvedge, Yarn count, Fabric count, Weaving, Felting, Knitting, Braiding, Finishes
2. Textile fibres - Classification and General characteristics of natural and man-made fibres
3. Importance and care of personal clothing
4. Factors influencing selection of clothing
- Unit IV – INTRODUCTION TO HUMAN DEVELOPMENT
1. i) Meaning and Importance of Human Development
ii) Aspects of development - Physical, motor, cognitive, emotional, social and moral
2. Principles of development
3. Stages of development
4. Factors affecting development - heredity, environment, endocrine glands, nutrition
Semester II
PAPER II – FUNDAMENTALS OF FOOD AND NUTRITION
- Unit I
1. Selection of food
2. Food Security - Concept and importance
3. Methods of improving quality of food - Germination, Combination, Fermentation, Fortification and Enrichment.
4. Innovative food - Definition and types - salad dressing, fruits and vegetable decoration, fruit cocktail, food cuisines.
- Unit II
1. Concept of Food contamination, food spoilage, food spoiling, food adulteration
2. Concept of food allergy, common allergens and its consequences
3. Food safety measures
4. Food laws - FPO, PFA, AGMARK, ISI
- Unit III
1. Functions, sources, RDA (for adults) and deficiency disorders of Carbohydrates.
2. Functions, sources, RDA (for adults) and deficiency disorders of Proteins.
3. Functions, sources, RDA (for adults) and deficiency disorders of Fats.
4. Functions, sources, RDA (for adults) and deficiency disorders of Vitamin A, Calcium and Iron.
- Unit IV
1. Concept of Dietetics, Community nutrition, Clinical nutrition, Biochemical nutrition.
2. Concept and methods of assessment of nutritional status
i) Anthropometric measurements
ii) Dietary assessment
iii) Clinical examination
iv) Biochemical assessment - Hb level, glucose level and total cholesterol.
Semester V
PAPER IV Meal Management And Dietetics
- Unit I
Definition and importance of Food hygiene, RDA, Balanced diet and Food exchange list.
- Unit II
a) Objectives and principles of meal management.
b) Factors affecting meal planning.
- Unit III
a) Meal Management for adult according to Sex, Activity and Economic status
b) Meal management with nutritional modifications for pregnant women and Lactating mother.
- Unit IV
a) Infant
b) Preschool children
c) School going children
d) Adolescent
e) Old age person.
Semester VI
PAPER VI Introduction to Dress Designing, its scope & importance.
- Unit I : Introduction to Dress Designing, its scope & importance
- Unit II : Elements of Design as applied to Dress Designing
a) Colour
b) Line
c) Texture
d) Silhoute (Shape)
e) Space
- Unit III : Principles of Design as applied to Dress Designing
a) Proportion
b) Balance
c) Rhythm
d) Centre of interest
e) Hormony
- Unit IV : Elements of Fashion
a) Types of Seam
b) Types of Darts & Tucks
c) Types of Necklines
d) Types of Yokes
e) Types of Sleeves
f) Types of Collars
g) Types of Cuffs
h) Types of Pockets
i) Types of Pleats / Frills
j) Types of Fastners
- Unit V
A) Necessary terms needed for designing sketching
B) Explanation of Croquie
a) Ten head Croquie
b) Front and back view
c) Hand and leg movements
- Unit VI : Study of Figure
a) Types of Human Figure According to structure.
b) Figure irregularities and remedies.
- Unit VII : Basic Hand Embroidery
a) Running Stitch
b) Back Stitch
c) Stem Stitch
d) Chain Stitch
e) Herringbone Stitch
f) Button hole Stitch
g) Lazy Daisy Stitch
h) French Knot
i) Fly Stitch
- Unit VIII : History, Types, Materials, Motives used in following traditional Embroidery
a) Kantha.
b) Kashida.
c) Lucknowi Embriodery.
d) Zardosi & Jari Ari work 