CLASS XI (2013-14)
Unit I: Concept of Home Science and its Scope
(i) Evolution of the discipline of Home Science
(ii) Five major areas
(iii) Relevance in improving the quality of life
Unit II: Human development: life span approach (Part I)
Introduction to different stages: infancy, early childhood, childhood, adolescence, adulthood and old age
(i) Infancy (birth to 2 years) : Physical - height, weight and body proportions; motor development during 0-3 months, 3-6 months, 6-9 months, 9-12 months and 1-2 years (milestones only); social and emotional development; expression of emotions, socialization; cognitive and language development.
(ii) Early childhood (3- 6 years): characteristics
(iii) Childhood (7 - 11 years): behavioural problems of children and suggestive measures
(a) Protection from preventable diseases: immunization - concept and types (natural and acquired), breast feeding (one of the ways to develop natural immunity); immunization chart; symptoms, prevention, after care and incubation period of childhood diseases - tuberculosis, diphtheria, pertussis (whooping cough), tetanus, polio, measles, cholera, diarrhoea and chicken pox.
(b) Substitute care at home and outside:
• Grandparents, crèche/day care centres
• Integrated Child Development Scheme (ICDS) - objectives and functions.
(c) Special needs and care of disadvantaged and differently abled children: socially disadvantaged, visually impaired (partial and complete), hearing impaired,orthopedically impaired (affected/missing limb)
(d) Managing Emergencies
First aid to cuts, burns, fractures, bites (snake, dog and insects), poisoning, fainting, asthma.
Unit III: Food, Nutrition, Health and Fitness
(i) Definition of food, nutrition, (WHO) health and fitness.
(ii) Functions of food:
• Physiological (body building, energy giving, protective, regulatory)
(iii) Selection of food for optimum nutrition and good health:
(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 and Storage of foods: Perishable, semi-perishable, non-perishable, convenience foods and their storage. Selection of fruits, vegetables, egg, fish, poultry, milk and milk products.
(b) Food Processing:
• Reasons of spoilage of food
• Food processing methods - Dehydration, Freezing, Use of chemicals (salt, sugar, oil).
(c) Preparation of food :
• Methods: boiling, steaming, pressure cooking, deep and shallow frying, baking, sautéing, roasting, grilling, solar cooking and microwave cooking.
• Loss of nutrients and steps to minimise nutrient loss during preparation.
• Methods of enhancing nutrient availability germination, fermentation, fortification and food combination.
Unit IV: Family and Community Resources
(i) Concept of Family and Community resources
(ii) Types, Management and Conservation of:
(a) Human / Personal Resources: knowledge, skills, time, energy, aptitude.
(b) Non-human / material resources: money, goods, property.
(c) Community facilities / shared resources: Schools, parks, hospitals, roads, transport, water, electricity, library, fuel and fodder.
(a) Meaning and need for management.
(b) Steps in management: planning, organizing, controlling, implementing and evaluation.
(c) Decision making and its role in management.
Please refer to attached file for CBSE Class 11 Home Science Syllabus 2013-2014
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