27 Home Science
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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
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
U.G. Syllabus for First SemesterHS-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.
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.
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.
Second SemesterHS -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.
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.
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.
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 aid