CLASS XI (THEORY)
Unit I: Concept of Home Science and its Scope
Home Science, its scope.
Unit II: Know myself : Issues related to adolescents
(i) Physical development - growth spurt, sexual development.
(ii) Social and Emotional development : period of storm and stress, importance of peer group, interest in opposite sex, varied and changing interest, identity crises, concern for future.
(iii) Cognitive development.
Difference between two sex and same sex, early and late maturers, role of heredity and environment (family, peers, school and neighbourhood)
Special Needs of adolescents :
(i) Nutritional requirements of adolescents - qualitative and quantitative (nutritional problems of adolescents - Iodine deficiency disease (IDD) Anaemia, obesity.)
(ii) Eating disorders of adolescents - anorexia nervosa, Bulemia, obesity, (importance of exercise and physical activity)
Some problems of adolescence:
Awkwardness due to growth spurt; depression; alcohol, drugs and smoking; delinquency; problems related to sex; HIV / AIDS and other sexually transmitted diseases;
(i) Cause and effects of overpopulation.
(ii) neglect of girl child - causes, government incentives to improve status of girl child.
(i) First aid in cuts, burns, fractures.
(ii) Prevention of fire, electric shock and fall.
Unit III : Nutrition for Self and Family
(i) Definition of food, nutrition, health and Nutritional status.
(ii) Signs of good health
Functions of food:
Physiological (body building, energy giving, protective, regulatory), psychological and social functions.
Selection of foods for optimum nutrition and good health:
(i) Nutrients : sources, functions, deficiency and prevention, Proteins, Carbohydrates, Fats, Vitamins- Fat soluble (A, D, E, K) and water soluble (B1, B2, Niacin, Folic acid, B12 and and Vitamin C), Minerals (Calcium, Iron and Iodine).
(ii) Basic Food Groups (ICMR) and their contribution ; Concept of Balance diet, food and nutritional requirements for family (ICMR tables).
(iii) Factors influencing selection of food : culture, family food practices, media, peer group and availability of foods)
Maximum nutritive value from food by proper selection, preparation, cooking and storage:
(i) Selection and Storage of Foods : Perishable, semi-perishable, non-perishable, convenience foods.
(ii) Preservation of food :
(a) Reasons of spoilage of food
(b) Brief description of household methods of preservations -
- Refrigeration, dehydration
- Use of chemicals and household preservatives.
(iii) Preparation of food : loss of nutrients during preparations of food and their minimization.
(iv) Cooking :
(a) Principles of cooking
(b) Methods of cooking - boiling, steaming, pressure cooking, deep and shallow frying, baking, sauteing, roasting, grilling, solar cooking and microwave cooking.
(c) Effect of cooking on the nutritive value of food.
(d) Method of enhancing nutritive value-germination, fermentation, fortification and food combination.
Unit IV: My Resources
(i) Resources: Meaning, characteristics and types:
(a) Human / Personal Resources : knowledge, skills, time, energy, attitudes;
(b) Non-human / material resources : money, goods, property;
(c) Community facilities / shared resources : Schools, parks, hospitals, roads, transport, water, electricity, library, fuel and fodder.
(d) Need to manage the resources and methods of conservation of shared resources.
(a) Meaning and need for management.
(b) Steps in management: planning, organizing, controlling, implementing and evaluation.
(c) Decision making and its role in management.
(iii) Time and energy management:
(a) Need and procedure for managing time for occupation and leisure.
(b) Work simplifications : meaning and methods.
(c) Need and ways to organize space for household.
(d) Use of colours and accessories to make house attractive.
(iv) Work ethics:
(a) Meaning and importance; discipline at work place; reaching on time, staying in seat, knowing the job, using polite language.
Please refer to attached file for CBSE Class 11 Home Science Syllabus 2010-2011