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SRI VENKATESWARA UNIVERSITY DEPARTMENT OF HOME SCIENCE

CHOICE BASED CREDIT SYSTEM (C.B.C.S) SYLLABUS AND SCHEME OF EXAMINATION

(WITH EFFECT FROM THE ACADEMIC YEAR 2015 -2016)B. Sc.HOME SCIENCE

Course :B.Sc Subject : Home Science

FIRST YEARSemester Part Course

CodeTitle of the Paper No. of Hours Credits IA ES Total

Marks (100)T P

Semester I Part 1 Language 1 4 0 4 25 75 100Language 2 4 0 4 25 75 100

SK/FC Fundamentals of Communication Skills

1 2 2 25 25 50

Indian Heritage and Culture 1 2 2 25 25 50Part 2 HSC 101 Basic Nutrition 4 - 4 25 75 100

Basic Nutrition Practicals - 3 2 - 50 50HSC 102 Biochemistry 4 - 4 25 75 100

Biochemistry Practicals - 3 2 - 50 50HSC 103 Microbiology 4 - 4 25 75 100

Microbiology Practicals - 3 2 - 50 50Total Marks 22 13 30 750

Semester II

Part 1 Language 1 4 0 4 25 75 100Language 2 4 0 4 25 75 100

SK/FC Building Vocabulary 1 2 2 25 25 50Professional Life Skills - I 1 2 2 25 25 50

Part 2 HSC 201 Introduction to Food science 4 - 4 25 75 100Food science Practicals - 3 2 - 50 50

HSC 202 Human physiology 4 - 4 25 75 100Human physiology Practicals - 3 2 - 50 50

HSC 203 General Psychology 4 - 4 25 75 100General Psychology Practicals - 3 2 - 50 50Total Marks 22 13 30 750

SECOND YEARSemester Part Course

CodeTitle of the Paper No. of Hours Credits IA ES Total

Marks (100)T P

Semester III


SK/FC Communication Practice - I 1 2 2 25 25 50Human Values and Ethics 1 2 2 25 25 50

Part 2 HSC 301 Family Nutrition 4 - 4 25 75 100Family Nutrition Practicals - 3 2 - 50 50

1

HSC 302 Textiles - I 4 - 4 25 75 100Textiles – I Practicals - 3 2 - 50 50

HSC 303 Housing & Interior Decoration 4 - 4 25 75 100Housing & Interior Decoration Practicals

- 3 2 - 50 50

Total Marks 22 13 30 750Semester IV


SK/FC Communication Practice - II 1 2 2 25 25 50Professional Life Skills - II 1 2 2 25 25 50

Part 2 HSC 401 Community Nutrition 4 - 4 25 75 100Community Nutrition Practicals - 3 2 - 50 50

HSC 402 Textiles – II 4 - 4 25 75 100Textiles – II Practicals - 3 2 - 50 50

HSC 403 House hold equipment 4 - 4 25 75 100House hold equipment Practicals

- 3 2 - 50 50

Total Marks 22 13 30 750THIRD YEAR

Semester Part Course Code

Title of the Paper No. of Hours Credits IA ES Total Marks (100)T P

Semester V

Part 2 HSC 501 Sociology 4 - 4 25 75 100 HSC 502 Human Development 4 - 4 25 75 100 HSC 503 Textiles & Clothing 4 - 4 25 75 100

Textiles & Clothing Practicals - 4 3 50 50 100 HSC 504 Management of family

resources4 - 4 25 75 100

Management of family resources Practicals

- 4 3 50 50 100

HSC 505 Therapeutic Nutrition 4 - 4 25 75 100Therapeutic Nutrition Practicals - 4 3 50 50 100

HSC 506 Home Science Extension 4 - 4 25 75 100FC Environmental Studies 1 2 2 25 25 50

Total Marks 25 14 35 950Semester VI

Part 2 HSC 601 Marriage & Family dynamics 4 - 4 25 75 100

HSC 602 Preschool education 4 - 4 25 75 100

Preschool education - 3 2 25 50 75

HSC 603 Textiles Clothing & Consumer 04 - 04 25 75 1002

Economics

Textiles Clothing & Consumer Economics Practicals

- 03 02 - 50 50

HSC 604 House hold economics 04 - 04 25 75 100House hold economics Practicals

- 03 02 - 50 50

HSC 605 Food service management 04 - 04 25 75 100Food service management Practicals

- 03 02 - 50 50

HSC 606 Home Science Extension & Community Development

04 - 04 25 75 100

Home Science Extension & Community Development Practicals

- 03 02 25 50 75

SK Communication Practice – III(Writing Skills)

1 2 2 25 25 50

Total Marks 25 17 36 950Grand Total 138 83 191 4900

3

FIRST YEAR Semester-I

HSc-101 Basic NutritionTheory: 4hrs/week

practicals: 3hrs./weekTHEORY

Unit I : Definition and introduction to nutrition-good nutrition and mal nutrition Macro Nutrients - Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess and storage in the body of the following in brief: Energy Carbohydrates, lipids and proteins

Unit II : Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess of the following in brief: Fat soluble vitamins-A, D, E and K Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and vitamin-C Minerals – calcium, iron, iodine, fluorine and zinc

Unit III : A) Energy value of foods and energy requirement – the body’s for energy BMR activities, utilization of food to energy requirements.

B) Basal metabolism, factors affecting basal metabolic rate, calorigenic effect of food, specific dynamic action of food.

C) Acid base balance.Unit IV : Importance of water and water balance – functions, sources,

requirement – effect of deficiency. Unit V : A) Interrelation between nutrients – nutrition and health –

visible symptoms of good health. B) Nutrition and Infection

4

PRACTICALS1. Identification of nutrient rich sources of foods, their seasonal

availability and price.

2. Study of nutrition labelling on selected foods.

3. List out low cost nutrient rich foods.

4. List out nutrient foods for different income groups.

REFERENCES 1. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of

Human Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt. Ltd.

2. Wardlaw MG, Insel PM (2004). Perspectives in Nutrition, Sixth Edition Mosby

3. Swaminadhan S, Advanced Text book on foods & nutrition,(1985) Vol. I&II (2nd revised and enlarge) Rappc.

4. Vijaya Khader, (2000)Food, nutrition & health, Kalyan Publishers,

5

BSc HOMESCIENCEI Semester

HSc-101– BASIC NUTRITION Model Question Paper

Time: 3 hrs. Max. Marks: 75

Section – AAnswer any five Questions not exceeding 10 sentencesEach question carries 5 Marks (Marks = 5x5 = 25

marks)

1. Write the classification of proteins.2. Define acid base balance and how it is maintained in the body.3. Write the functions of cardbohydrates. 4. Discuss the role of vitamin-A.5. What are the visible symptoms of good health.6. What are the functions of lipids. 7. Discuss the functions of B-complex vitamins in the body.8. What about the dietary sources and recommend dietary allowance of

calcium for different age groups.

Section – BAnswer any five Questions not exceeding (2) pages each Each Question carries 10 marks (Marks = 5x10 = 50 marks)

9. Give the relation between nutrition and infection.10. What is BMR? What are the factors affect BMR.11. Importance of water and water balance in the body. 12. Write in detail about flourine.13. What do you know about Iron.14. Discuss the interrelationship of the nutrients. 15. Write about the functions and sources of Iodine.16. What are the dietary sources and functions of zinc.

6

Semester- I

HSc-102 Biochemistry

Theory: 4hrs/week

Practicals: 3hrs./weekTHEORY

Unit-I

Chemistry of carbohydrates, chemical characteristics, classifications, Isomerism – (Stereo – Geometrical & optical isomerism) structure of glucose, properties and tests of mono, di and polysaccharides, ring structure & tautomeric forms of sugars, colour reactions of carbohydrates.

Unit–II

Chemistry of lipids – Classifications and properties of fatty acids, and lipids. Colour reactions of lipids.

Unit–III Chemistry of proteins: Definition, properties, classification, structures of proteins and amino acids. Colour reactions of proteins.

Unit–IV

Enzymes – definition, properties, classification, nature mode of action, activation, inhibition and function , Factors effecting enzyme activity.

Unit–V Nucleic acids- DNA structure, Types of RNA,Nucleoproteins – Their role in protein synthesis.

7

PRACTICALS

1. Qualitative analysis of carbohydrates- Monosaccharides (Glucose, Fructose),Disaccharides (Lactose, Maltose and Sucrose) and Polysaccharides(Starch).

2. Qualitative analysis of amino acids (Tyrosine, Tryptophan and Argenine).

3. Qualitative analysis of Lipids.

REFERENCES

1. A.V.S.S. Rama Rao, A Text book of Biochemistry, 6th edition, UBSPD publications.

2. J.L.Jain, Sunjay Jain, Nitin Jain, S.C.H and publications.3. S.C.Rastogi, Biochemistry, TATA MC Graw Hill 2nd edition.4. U.Satyanarayana, Biochemistry, Uppala Author publishers, 2nd

edition.5. BIOCHEMISTY – Saras publications

8

BSc HOME SCIENCESemester-I

HSc-102-BiochesmistryModel Question Paper

Time : 3 hrs Max. Marks :75

Section – AAnswer any five Questions not exceeding 10 sentencesEach question carries 5 Marks (Marks = 5x5 = 25

marks)

1) Write the colour reactions of carbohydrates.2) Explain ring structure of Glucose.3) Write about Phospholipids.4) What are essential fatty acids.5) Write about Isolation of proteins.6) Write about Ninhydrin reaction.7) What are exergonic and endergonic reactions.8) What are nucleotides.


9) Write the chemical properties of carbohydrates.10)Write the classification of lipids.11)Explain about the structure of proteins.12)Write about high energy compounds.13)Explain the structure of DNA.14)Explain the Isomerism of carbohydrates.15)Explain the classifications of proteins.16)Explain the role of nucleoproteins in protein synthesis.

9

FIRST YEARSemester-I

HSc-103 Microbiology

Theory: 4hrs/weekpracticals: 3hrs./week

THEORYUNIT-I

Introduction to Microbiology history and its value. Relation of Microbiology to other sciences.Microscopic world:Protozoa, Algal, Molds, Actinomycetales, Saccharomycetes, Bacteriaceae, Rickettsiae, Viruses, Classification – General characteristics of microorganisms, Morphology, Growth, Nutrition, Reproduction

UNIT –IIMicrobial pathogenesisA) Important bacterial (Cholera, Typhoid, Leprosy, Tuberculosis,

Diphtheria)Rickettsial (typhus, group of spotted fever) Viral (Measles, Encephalitis, Influenza, Poliomyelitis)Protozoa: Diseases (Amoebiases, Malarial disease of man)

B) Modes of infection, diagnosis, treatment, and control of infection of the above mentioned diseases

UNIT –III

A) Bacterial physiology, Motility, growth and death of Bacteria, growth requirements – Temperature Oxygen, PH

B) Microorganisms in fermentation and decayC) Bacterial Genetics – Variations, Mutations & Recombination

UNIT –IV

Microbiology of foods and dairy products (vegetables, fruits, eggs, meat, milk, fish),Methods of food preservation, Food borne infections, Food poisoningAfla toxins

UNIT –VMicrobiology of Special EnvironmentA) Study of microbes in soil, water, air sewage and plants, and

animals

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B) Sanitation of drinking waterC) Role of Microbes in carbon and nitrogen cycle

PRACTICALS

1. Precautions to be taken in the Microbiology laboratory 2. Study of Microscope and its parts3. Sterilization procedures

a) Autoclavingb) Hot air oven

4. Media preparationa) Nutrient agarb) Nutrient brothc) Macconkey’s agard) SDA

REFERENCES

Text book of Microbiology by P.D. Sharma.

General Microbiology by R.P. Singh.

General Microbiology by Pelczar.

College Microbiology by Sundar Rajan.

Microbiology by Saras Publications.

11

BSc HOME SCIENCE Semester-I

HSc-103 Microbiology Model Question Paper

Time: 3 hrs Max. Marks:75

Section – A Answer any five Questions not exceeding 10 sentencesEach question carries 5 Marks (Marks = 5x5 = 25 marks)

1) Louis Pasteur2) Yeast structure3) Soil Microorganisms4) Disinfection5) Logarithmic growth phase6) Asexual reproduction of fungi.7) Carbon cycle.8) Bacterial nutrition.

Section – B Answer any five Questions not exceeding (2) pages each Each Question carries 10 marks (Marks = 5x10 = 50 marks)

9) Explain the relation of Microbiology with other sciences.10) Write about the fermented food products?11) Write about physical methods of sterilization?12) Write an essay on mutations?13) Explain coliform test.14) Describe Microorganisms of water?15) Write about factors influencing bacterial growth?16) Write about N2 cycle?

12

FIRST YEAR Semester-II

HSc-201 Introduction to Food Science


THEORY

Unit I : A) Foods-Definition and objectives in the study of foods.B) Relation to nutrition and function of foods.C) ICMR food group classificationD) Cereals and millets-structure, composition and nutritive value, processing, use in variety of preparations, selections, nutritional aspects and cost.

Unit II : A) Pulses and legumes: Composition and nutritive value, production, selection and variety, storage and processing. B) Vegetables and fruits: Classification, nutritional aspect, pigments present, enzyme browning.

Unit III : A) Milk and Milk products: nutritive value, use in cookeryB) Meat, fish, poultry and eggs: nutritive value, use in cookeryC) Nuts and oils seeds: nutritive value, use in cookeryD) Spices and condiments: nutritive value, use in cookeryE) Beverages

Unit IV : A) Food preservation-methods, techniques, principles and their applications-high temperature, low temperature, removal of moisture, irradiation and preservatives. B) Multi purpose foods, dehydrated foods, frozen foods, ready mixers. C) Food spoilage D) Improving nutritional quality of foods: Germination, Fermentation, Supplementation, Substitution, Fortification and enrichment

Unit V : Food Sanitation and hygieneA) Control and inspectionB) Planning and implementation of training program for health personal.

13

PRACTICALS

I Standardization of weights and measures of various food items.2. Cereals and pulse preparation.B) Vegetable preparation.D) Breakfast and snack preparations.E) Milk preparationF) SoupsG) Bakery preparationH) BeveragesJ) Egg, fish and meat preparations

REFERENCES

1. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of Human Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt. Ltd.

2. Srilakshmi (2010). Food Science, 5th Edition. New Age International Ltd.

3. Wardlaw MG, Insel PM (2004). Perspectives in Nutrition, Sixth Edition, Mosby.

14

BSc HOME SCIENCE Semester-II

HSc-201 INTRODUCTION TO FOOD SCIENCEModel Question Paper


Section – A Answer any five Questions not exceeding 10 sentencesEach question carries 5 Marks (Marks = 5x5 = 25

marks)

1. What are basic five food groups? How do you use the food guide.2. Describe the preparation and advantages of parboiled rice.3. What is enzymatic browning? What measures would you take to

prevent it? 4. What are the natural toxins present in pulses?5. Explain lathyrism.6. What is the significance of spices in cooking. 7. Explain the composition of milk.8. What are multipurpose foods and their importance.


9. Describe the various types of milk and milk products available in the market.

10. Classify beverages. What are the points to be considered while preparing and serving beverages.

11. Discuss the factors responsible for food selection. 12. Discuss the nutritive value of nuts and oil seeds.13. Draw the diagram of egg and explain its role in cookery.14. Describe various methods of preserving food. 15. Write the classification of foods and explain about basic five.16. How do you alter the tenderness of meat.

15

FIRST YEAR

Semester -II

HSc-202 Human Physiology


THEORY

UNIT-I

(a) Skeletal system : Classification and bones-structure and functions, Joints of skeleton.

(b) Circulatory system : Blood Composition, functions, anemia, clotting of blood, blood groups.

(c) Cardiovascular system : Anatomy of the heart, heart rate, Cardiac cycle, Blood Pressure, Factors maintaining blood pressure.

UNIT-II

Respiration : Structure of respiratory organs; Mechanism and Chemistry of respiration. Abnormal types of respiration anoxia or hypoxia, Asphyxia and Artificial respiration.

UNIT-III

Excretory system : Structure and function of Kidney, blood and nerve supply to the kidney-composition, volume, formation and maturation of urine – Skin and its role in excretion.

UNIT-IV

Nervous system :

(a) Structure of neuron, reflex action, spinal cord, brain and their membranes, autonomic nervous system.

(b) Special senses : Vision (eye) , hearing (ear), perception and taste, smell and touch.

UNIT-V

Physiology of Reproduction : Anatomy of male and female reproductive system. Puberty changes.

Endocrine glands : Hormones, Secretion of hormones, and their influence on growth metabolism and reproduction.

16

PRACTICALS

I. Slides

1. Columnar epithelium.2. Ciliated epithelium.3. Squamous epithelium.4. Striated muscle.5. Unstriated muscle.6. Cardiac muscle.7. V.S.of Skin.8. T.S. of Cartilage.9. T.S. of Bone.10. T.S. of Stomach11.T.S. of Intestine.12. T.S. of Liver.13. T.S. of Pancreas.14. T.S. of Kidney.15. T.S. of Testis.16.T.S. of Ovary.

II. Experiments.

1. Identification of Blood groups.2. Preparation of Blood smear.3. Measurement of temperature and pulse rate before and after exercise.4. Test for tastes.

REFERENCES

1. Telugu Academy Books – Volume I, II, III - Pineni Indira, P.K.Jayalakshmi.

2. Text Book of Medical Physiology. - Arthur C.Guyton.

3. Living Body – Best and taylor.

4. Human Physiology – C.C. Chatterjee.

5. Medical Physiology – Ganong.

6. Human physiology – Dr. N.M. Muthayya.

17

BSc HOME SCIENCEI year II Semester

Paper HSC 202 Human PhysiologyModel Question Paper


Section – AAnswer any five Questions not exceeding 10 sentencesEach question carries 5 Marks (Marks = 5x5 = 25 marks)

1. Blood Pressure2. Artificial Respiration.3. Classification of Bones4. Brain structure5. Structure of Ear6. Reflex Action7. Puberty Changes8. Factors maintaining Blood pressure


9. Explain the composition of blood and its functions10. Describe the structure and functions of brain11. Describe the structure of lungs and process of respiration12. Explain the structure of Nephron and how urine is formed13. Draw the diagram of heart and explain the cardiac cycles14. Explain the influence of endocrine glands on growth

metabolism and reproduction15. Give an account on special senses of nervous system 16. Discuss the role of skin in excretory system17. Explain the structure and functions of Kidney18. Describe the anatomy of male and female reproductive

system

18

FIRST YEAR

Semester-II

HSc-203 General Psychology


THEORY

UNIT-I

Psychology as a Science of behaviour : Difinition, scope and methods used – observational, experimental, clinical and survey methods. Branches of psychology – Developmental, social ,Abnormal, Educational and organizational psychology.

UNIT-II

(a)Perception and Attention : Object perception and perceptual constancies, organization and perception – Attention types – determinants of attention.

(b)Learning and Remembering : Definition – classical and operant conditioning- learning by imitation – cognitive learning .Kinds of remembering – nature of forgetting – improving memory.

UNIT-III

Motivation and Emotions : definition – psychological basis – classification – physiological, psychological and social motives, unconscious motivation. Definition of emotion and feelings development of emotions. Some examples of adaptive and disruptive emotions.

UNIT-IV

Intelligence, Aptitude and Interest : Definition and its nature – tests of general intelligence, extreme of intelligence, sub normal and the gifted. Definition of the terms – aptitude and interest – assessment through well known tests.

UNIT –V

Personality : Definition-Personality types- assessment of personality – normal and abnormal personalities – preventing personality disorders.

19

PRACTICALS

1. Muller lyer illusion – Perception.2. Thurstones Interest Schedule – Vocational Interest.3. Bells Adjustment Inventory – Personality.4. Imagery.5. Raven’s progressive Matrices – Intelligence.6. Memory Recognition – Memory.7. Projective tests - Personality.8. Aptitude and Interest Test.

REFERENCES

(1) Milgard.F.R; Atkinson, R.C. and Atkinson R.L. – Introduction to psychology, Oxford, IBM, 1975.

(2) Baron, R.A. Psychology (2001) (5 th edition), Pearson Education Inc., New Delhi.

(3) Feldman, R.S. (1997), Essentials of understanding psychology (3 rd Edition) Mc Graw- Hill Companies. Inc. New York

(4) Parameswaran, E.G. and Beena, C. Invitation to psychology, Hyderabad: Neel Kamal Publications.

20

BSc HOME SCIENCEI year II Semester

Paper HSC 203 General PsychologyModel Question Paper


Section – AAnswer any five Questions not exceeding 10 sentencesEach question carries 5 Marks (Marks = 5x5 = 25 marks)1. Define Psychology2. Factors of Attention3. Physiological Changes during Emotion4. Levels of Intelligence5. Describe Observation Method6. Primary Motives 7. Gestalt Psychology8. Retention Methods


9. Describe the scope and methods of Psychology10. Describe common emotional problems among children11. Describe the various tools (tests) to assess personality12. Explain Classical conditioning13. Define motivation and explain physiological, psychological and

social motives14. Define Intelligence. Give an account of tests of general

intelligence15. Define Personality. Explain normal and abnormal personalities16. Explain Projective tests for assessment of personality17. Give an account of Aptitude and Interest tests18. Explain experimental and survey methods

21

SECOND YEARSemester-III

HSc-301 FAMILY NUTRITIONTheory: 4hrs/week


Unit I : a. Principles of meal planning – balanced diet, dietary guidelines for Indians, food exchange lists.

b. Nutrition in pregnancy – Physiological changes and complications.

Unit II : a. Lactation – Physiology of lactation-nutritional needs, feeding the baby.

b. Nutrition during Infancy – Growth and Development – Requirements – Nutrient needs - Breast feeding, weaning – Introduction to Supplementary foods – Feeding pattern.

c. Nutrition in preschool age-physiological development and food intake, development of food habits, diet plan.

Unit III : Nutrition of school children and adolescence – Growth and Nutrient needs and requirements – Food choices – Eating habits, Importance of snacks, traditions foods and regional dietary patterns.

Unit IV : Adult – Reference man – Reference women – Nutrient needs and Requirements during various physical activity.(Sedentary, Moderate and Heavy work), diet and life style related diseases and their prevention.

Unit V : Geriatric Nutrition – Factors affecting food intake and nutrient use – Nutrient needs – Nutrition related problems, physiological changes in elderly, nutritional and health

22

concerns in old age and their management.

23

PRACTICALS

1. Planning and preparation of a balanced diet for pregnant women.

2. Planning and preparation of a balanced diet for a Nursing Mother.

3. Planning and preparation of a balanced diet for a Pre School Child.

4. Planning and preparation of a balanced diet during Adolescence.

5. Planning and preparation of a balanced diet for adult man and women during different physical activities-sedentary, moderate, heavy worker.

6. Planning and preparation of a balanced diet for elderly.

REFERENCES

1. Srilakahsmi, B., Dietetics, New Age International (P) Ltd., 2000.

2. Swaminadhan, M., 1988, Essentials of Food and Nutrition, Volume I and II, The Bangalore Printing and Publishing Co. Ltd., Bangalore.

3. Guthrie Helen A. and Mary Frances Picciano, 1999, Human Nutrition, WCB Mc. GrawHill, Boston.

24

BSc HOME SCIENCEHSc-301 FAMILY NUTRITION

Model Question Paper


Part-AAnswer any FIVE questions.

5x5=25

1. Why lactating mother needs more nutrients? Discuss? 2. Define adolescence what are the likes and dislikes?3. What are old age problems? 4. What care will you take while planning a diet for a pre-school child?5. Discuss the importance of breast feeding and suggest your comments.6. Who is reference man and women? How do you suggest nutrient

requirements for human body? 7. A balanced diet during pregnancy helps to produce better baby.

Discuss.8. Write about importance of snacks.

Part-BAnswer any FIVE questions.

5x10=501. Explain the physiological changes of pregnancy and complications?2. Write about the nutrient requirements during adolescents.3. Stated the need for inducing meaning food to a infant and give

examples for liquid, semi solid and solid weaning foods. 4. Write about RDA and nutrition for sederentary women.5. Why calories are not required more in aged people? Prescribe a diet.6. What are different ways by which you can improve the nutritive value

of foods? Discuss with examples. 7. Write briefly on the importance of supplementary foods.8. Write about RDA and nutrition for heavy work man.

25

SECOND YEARSemester-III

HSc-302 Textiles - I Theory: 4hrs/week


Unit-I Introduction to textiles of clothing- importance of study of

textiles to the consumer- terminology

Physical- thermal- chemical classification of textile fibers

Natural – manmade, synthetic cellulose- protein synthetic

mineral staple and filaments

Unit-II A detailed study of production, properties, use and care of

natural vegetable fibres- cotton, linen and minor cellulose

fibres. A detailed study of production, properties , use and

care of hair fibers – Natural Protein fibers – wool, silk and

other hair fibers.

Unit-III Production, properties use and care of man made fibres-

nylon, polyester and acrylic fibres

Unit – IV Detailed study of mineral fibres, fibres glass and

asbestos, mixtures and blends of natural cellulose fibres,

natural protein fibres and man made fibres

Unit – V Yarns- spinning- mechanical- chemical process,

classification of yarns- simple, novelty- texturised yarns

26

PRACTICALS

1. Sewing machine description use care and simple repairs

2. Sewing kit, sewing equipment, measuring tools, marking tools and

tools used during construction

3. Field visit to any tailoring centre

4. Stitching of basic stitches- temporary, permanent and neatening

stitches

5. Stitching of neckline finishes

REFERENCES

1. Vastralu- dusthulu- Smt. V. Nurjahan and Smt. R. Santha (Telugu

Academy)

2. Sushma Gupta, Neeru Garg, Renu Saini- Text book of clothing,

textiles and laundry

3. Mary Mathews- Practical clothing construction part-I &II designing

drafting & tailoring

4. Alexander- textile products selection use and care

27

BSc HOME SCIENCESemester-III

HSc-302 – Textiles – IModel Question Paper



1. Write about the importance of textiles 2. Write about the properties of cotton3. Discuss the properties of Protein fibers 4. Name minor cellulose fibers 5. Write about Jute 6. How will you take care of cotton clothes. 7. Types of Cotton 8. Sericulture


9. Describe the manufacture of Nylon fiber and given an account of its properties.

10.Discuss the physical and chemical properties of cellulosic fibers

11.Mention the fibers suitable for winter wear. Give an account of their physical and chemical properties.

12.Write about physical & Chemical properties of cotton 13.Write about any minor cellulosic fibers. 14.Other hair fibers.15.Care of cotton clothes16.Blends of cellulosic fibers.

28

Second YearSemester-III

HSc-303 Housing and Interior Decoration Theory: 4hrs/week

practicals: 3hrs./week

THEORY

Unit-I Housing a) Functions of a houseb) Housing needs in different stages of family life

cycle.c) Selection of site d) Orientatione) Factors to be considered while planning different

rooms aspect, prospect, privacy, grouping, circulation, sanitation

Unit-II a) Practical considerations- plumbing and drainage facilities

b) Planning for efficient work centers and storage areas in the kitchen, bathroom, laundry and other areas of house

Unit-III a) Kitchen plans, work triangle, store area in kitchen (differentiate L, U, Broken L, U, Single walled, peninsular shaped kitchen)

b) House plans for different groups a. High incomeb. Middle incomec. Low income

C) Advantages of owing and renting a house Unit-IV Interior Design- Meaning and importance of interior

designa) Principles of Art- Harmony, Balance, Rhythm,

Emphasis and Proportion b) Importance of colourc) Flower arrangement- traditional, modern, Japanese-

Jkbana- Miniature and Deminiature29

Unit-V A) Design a) Elements and applicationb) Types of design

B) Accessories- Types and functions, Lighting and furniture in the home

PRACTICALS1. House plan- symbols, site plan, floor plan, elevation landscape2. Different levels of house plan- low income house plan, middle

income house plan, high income house plan.3. Kitchen plans- L shape, U shape, broken, L, U Shape, peninsular,

one walled4. Interior Design- A) Elements of Design, B) Types of Design- Natural,

Decorative conventional, Geometric abstract drawing/ painting/ clipping using magazines.

5. Application of principles of art in different rooms- a) Harmony b) Balance c) Rhythm, d) Emphasis and e) Proportion, Drawing/ painting/ clipping from magazine.

6. Colour- value chart, prang colour chart, six standard colours, application of colour harmones in different rooms of the house.

7. Different types of flowers arrangement8. Market study on building material- floor finishes- wall finishes-

ceiling finishesREFERENCES Title: Housing and Interior Decoration

Home furnishing by Rett Home management by Gross and Crandle Textbook of homescience- Premlata Multick Household equipment- selection and management- Wilson

30

BSc HOME SCIENCESemester-III

HSc-303 – Housing and Interior Decoration Model Question Paper



1. Selection of Site 2. What are the advantages and disadvantages of own house3. Write the types and functions of accessories 4. Define Harmony. Explain the types and how you use in interior

decoration 5. Function of house. 6. Illustrate various styles of flower arrangement 7. Write about housing needs in different stages of family life cycle. 8. How do you plan a house for middle income family? Explain

about influencing factors.Section – B

Answer any five Questions not exceeding (2) pages each Each Question carries 10 marks (Marks = 5x10 = 50 marks)

9. Explain about various colour harmony in the home 10.How do you plan a house for high income family and explain

about influencing factors11.What are the factors to the considered while planning

different rooms.12.Draw any three kitchen plan 13.Define balance & proportion classify and explain its

application in improving the appearance of a home.14.Write the planning for efficient work centers and storage

areas in the kitchen. 15.Define design and illustrate the any one type of design. 16.Write about laundry plan.

31

SECOND SEMESTER

Semester-IV

HSc-401 COMMUNITY NUTRUITIONTheory: 4hrs/week


Unit I : Assessment – Nutritional status of the community – Anthropometry.

Unit II : Diet surveys and clinical assessment of nutritional status – clinical examination of signs, dietary analysis.

Unit III : a. Biochemical assessment of nutritional status – Prevention and cure.b. Indirect methods – vital health statistics.c. Functional foods and its role1. Phytochemicals, sources, benefits and its function.2. Food Adultration – Adultration in different foods, their harmful effects, prevention – food adultration act – food standards – ISI, Agmark.

Unit IV : a. National, International programmes related to nutrition a) ICDS – Supplementary feeding programmes – Special nutrition programmes (SNP) – Prophylactic programmes - Vitamin-A, Iron, Iodine etc. b)Role of National and international agencies – WHO, FAO, CARE, UNICEF, ICMR etc.

b. Nutrition programmes for improving nutrition and health standards – feeding and nutrition education programmes.

Unit V : Nutritional problems prevalent in India – Under nutrition, Malnutrition and Over nutrition – Deficiency diseases of vitamins and minerals with special reference to protein energy malnutrition, Anaemia, Vitamin-A, Iodine deficiency and B-complex deficiencies – Functional consequences.

32

PRATICALS

1. Diet and Nutrition surveys2. Identifying vulnerable at risk groups3. Breast feeding and weaning practices of specific groups.4. Use of Anthropometric measurements in assessing the nutritional

status. 5. Observation of mid day programme at Anganwadi Center.6. Observation and Planning of School Lunch Progrmmes.7. Planning and preparation of recipes for 15 members or more.REFERENCES 1. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of

Human Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt. Ltd.2. Wardlaw MG, Insel PM (2004). Perspectives in Nutrition, Sixth Edition,

Mosby3. Khanna K, Gupta S, Seth R, Mahna R, Rekhi T (2004). The Art and

Science of Cooking: A Practical Manual, Revised Edition. Elite Publishing House Pvt Ltd.

4. NIN, ICMR (1990). Nutritive Value of Indian Foods.5. Raina U, Kashyap S, Narula V, Thomas S, Suvira, Vir S, Chopra S

(2010). Basic Food Preparation: A Complete Manual, Fourth Edition. Orient Black Swan Ltd.

6. Seth V, Singh K (2005). Diet planning through the Life Cycle: Part 1. Normal Nutrition. A Practical Manual, Fourth edition, Elite Publishing House Pvt Ltd.

7. Srilakahsmi, B., Dietetics, New Age International (P) Ltd., 2000.8. Swaminadhan, M., 1988, Essentials of Food and Nutrition, Volume I

and II, The Bangalore Printing and Publishing Co. Ltd., Bangalore.

33

BSc HOME SCIENCESemester-IV

HSc-401 COMMUNITY NUTRITION Model Question Paper


Part-AAnswer any FIVE questions.

5x5=25

1. How do you assess the growth of pre-school children with growth chart?

2. Explain school lunch programmes in brief?3. Write about integrated child development service scheme? 4. Write about anaemia and its preventive measures?5. Write about kwashiorkor and marasmus.6. List the common nutritional deficiency diseases prevalent in out

country? 7. Expand WHO and UNICEF and write about them.8. Write about Anaemia and preventive measures.

Part-BAnswer any FIVE questions.

5x10=50

9 Explain about vitamin A deficiency diseases?10. How do you assess the nutrition of children and adults with

Anthropometry.11. What is meant by prophylasix programmes? Discuss various

prophylaxis programmes in brief. 12. Discuss the role played by national agents in improving the nutritional

status of the population in your state.13. Define nutritional status. Write on clinical examination techniques

used to assess nutritional status of a community.14. Write about diet surveys. 15. Write about the B complex deficiency disease in brief.16. Write about international programmes related to nutrition.

34

SECOND YEARSemester-IV

HSc-402- Textiles - II Theory: 4hrs/week


Unit-I Fabric construction- weaving- introduction, parts of the

loom, types of weaves- basic and decorative weaves

Unit-II Knitting types of knitting, felting braiding and netting

Unit-III Introduction to finishes- classification- chemical finishes-

bleaching, mercerizing, shrinking, fixing, degumming,

weighting.

Unit-IV Mechanical finishes- sewing, tentering, decating,

chlondering, schreinerizing, moireing, napping, flocking,

crepe and crinkled effect, beetling and embossing

Unit-V Special purpose finishes- crease resistance, water

repellency, flame proofing, mildew proofing moth

proofing, stippessistance, antiseptic and antistatic

finishes

35

PRACTICALS

1. Textiles chemistry- identification of textile fibres- microscopic

examination- burning test

2. Preparation of fabric for garment construction- straightening-

shrinking- pressing- taking body measurements

3. Field visit to textile mill. Field visit to sericulture unit

4. Construction of a baby frock (5-6 years)

REFERENCES


Academy)






36

BSc HOME SCIENCESemester-IV

HSc-402 Textiles - IIModel Question Paper



1. Fiber Glass2. What is weaving 3. Bleaching 4. Decating 5. Felting 6. Mechanical Spinning 7. What is Knitting 8. Decorative weaves


9. Explain abut loom and its parts. 10.Explain basic weaves diagrammatically 11.Write about any 5 chemical finishes. 12.What is finish? Classify finishes? And Write about any three

special purpose finishes. 13.What is knitting? And mention the types of knitting 14.Write about napping, flocking, decating, sewing and

tentering.15.Write about any three special purpose finishes. 16.Write about any four synthetic dyes.

37

SECOND YEAR

Semester-IV

HSc-403 Household Equipment

Theory: 4 hrs/weekpracticals: 3hrs./week

THEORY

Unit-I Home management and importance Unit-II Types of equipment- Electrical and Non electricalUnit-III Selection of equipment Unit-IV Household cleaning and care

a) Daily cleaningb) Pest control

Unit-V Safety in home- gas leakage- short circuits- accident, slippery falls etc.

Practicals1) Demonstration on household equipment2) Drawing of household equipment3) Cleaning a) Metals and Non metals b) Room cleaning4) Comparison of prices of household equipment, electrical and non

electrical5) Market survey on household equipment

REFERENCE

1. Title: Household Equipment and care Household equipment- Louise Jenison Equipment in the Home- Florence Ehrenkranz The house, its plan and Use- Tessie Agan MS

38

SECOND YEARSemester-IV

HSc-403 House hold equipment Model Question paper

Time: 3 hrs Max. Marks: 75


1. Write the importance of home management 2. What are the factors to be considered while selecting

equipments 3. Write about Toaster. 4. List measures to make a house pest – proof 5. Write and illustrate the iron box. 6. What are the measures to be taken for the gas leakage 7. Write the importance of daily cleaning 8. Illustrate and write in detailed about pressure cooker.

Section – B

Answer any five Questions not exceeding (2) pages each

Each Question carries 10 marks (Marks = 5x10 = 50 marks)

9. Explain any two non electrical equipments with illustration 10. Illustrate and explain about the mechanism of refrigerator11.List out the metals and non-metals. What are the materials to

be required cleaning for metal and non-metal. 12. Illustrate the mechanism of washing machine. 13.Explain about the electrical rice cooker with illustration. 14.Write the importance of house hold cleaning in detail. 15.How do you make a market survey for house hold equipment.

16. Compare and contrast measures to be taken in selecting

the house hold equipments39

THIRD YEARSemester-V

Hsc-501 SociologyTheory: 4hrs/week

THEORYUnit-I (A) Sociology- its relation to other social sciences, nature of

society and cultures (B) Society and individual, social interaction, socialization,

agents of socialization, social institutions- family, marriage, religion and educational institution

Unit-II Social groups- primary- secondary groups, formal and non formal groups

Unit-III Indian city- consequences of planned and unplanned industrialization, problems of providing basic amenities

Unit-IV Prevailing practices- current social problems Juvenile (delinquency, beggary, prostitution, communal problems). Areas needing social change- social progress with special reference to women

Role of individuals, organization (Government and voluntary) in brining about social reforms and progress

Unit-V Concept of welfare state- Indian constitution- directive principles

REFERENCES RM. Sharma, Principles of Sociology Media Promoters and

publishers Pvt. Ltd., Bombay 1982

Vijaya Vize Bhushan Sachdeva,Introduction to Sociology, Kitab

Mahal Allahabad,1970

G.R. Madam, Indian Social Problems Second Edition , Allied

Publishers Pvt Ltd.1973

Vidyabhu shan sha, Text book of Sociology

Local Government in India- Telugu Academy

K.singh- Urban Sociology- Prakash and Kendra- Sivapur Road, Lucknow- 226020, 1992

Smt. Rajeswari, Samajasastram, Telugu Academy Text book.

40


HSc-501 SociologyModel Question Paper

Time: 3 hrs Max. Marks: 75

Part – A

Answer any five Questions not exceeding 10 sentences

Each question carries 5 Marks (Marks = 5x5 = 25 marks)

1. Define sociology, its scope in nature. 2. Unity in diversity3. Agents of socialization 4. Differentative primary & Secondary groups 5. Describe the characteristics of tribal community 6. Social Interaction 7. Features of welfare state. 8. Consequence of unplanned city.

Part – B Answer any five Questions not exceeding (2) pages each Each Question carries 10 marks (Marks = 5x10 = 50 marks)

9. What is a social problem? List down the causes & eradicative measures of nay two social problems.

10.Explain the status of the women in different fields. 11.Describe the social institutions. 12.Problem faced by municipalities in providing basic Amenities 13.Write about Indian Constitution. 14.Poverty alleviation programmes by the Government for the

people 15.Relationship of Sociology with other social sciences16.What are directive principles

41

THIRD YEAR Semester-V

HSc-502 Human Development


THEORY

Unit-I Introduction to human development life span

development according to Hevigusts D.T. stages, need for

study, definition of growth and development- principles of

development

Unit-II Prenatal period- stages of prenatal development- Hazards

during prenatal development- Birth process, types of birth

Unit-III Infancy and babyhood (0-2yrs) sub divisions of infancy-

physical and physiological needs of a neonate-

characteristics of infant babyhood- characteristics-

development tasks

Unit-IV Early childhood

a) Developmental needs and developmental tasks of

early childhood- basics of all round development

(Physical, emotional, social, cognitive)

b) Children with special needs- classification

Unit-V Late childhood and adolescence

a) Developmental tasks and characteristics puberty – adjustments- physiological changes

b) Adolescence- definition- characteristics adjustments- problems

42

PRACTICALS

1) Observation of characteristic of infant

2) Observation of characteristic of preschool child

3) Observation of characteristic of late childhood

4) Visit to special schools- 2 Visually challenged, mentally challenged

and hearing impaired.

5) Case study of adolescent and adjustment problems

REFERENCES

Title: Human Development

A textbook of child development- R.P. Devadas and Jaya (1983)

Child welfare and Development Paul Chowdhary.D. Atmaram

and Sons Delhi (1980)

Child development- Swiakanthi

Telugu Academy Book N.V. Seshamma (1974)

43


HSc-502 Human Development Model Question Paper


Section – AAnswer any five Questions not exceeding 10 sentencesEach question carries 5 Marks (Marks = 5x5 = 25 marks)

1. What are differences between growth and development?2. Write types of birth?3. Characteristics of neonate? 4. Explain language development in infancy? 5. Discuss the peer group? 6. Describe the characteristics of puberty? 7. Adjustments during adolescence? 8. Discuss personality crisis in adolescence?


9. Describe the stages in prenatal period? 10.What are risk hazards in prenatal period? 11.Describe the development task in baby hood?12.Write in detailed about prenatal development? 13.What are the radical adjustment a neonate ahs to make?

Explain care of neonate. 14.Discuss about Children special need?15.Adolescent - Social grouping?16.Explain about postnatal period?

44


HSc-503- Textiles, Clothing Theory: 4hrs/week


Unit-I Dyes and dyeing- classification- natural- synthetic-

methods of application

Unit-II Printing- various methods of printing- roller, block, stencil,

screen, spray, batik, tie and dye

Unit-III Care of clothing

a. Laundry equipment, reagents- their use and

application

b. Methods of laundering- bleaching- finishing

c. Stain removal

d. Dry cleaning

Unit-IV Brief study of Indian textiles

Brief study of Indian Embroidery

Unit-V Study of Indian costume- History

PRACTICALS

1. Construction of saree skirt 6 gore

2. Identification of various types of weaves

3. Decorative stitches (Hand embroidery)

4. Visit to any dyeing unit

45

REFERENCES


Academy)






46


HSc-503 Textiles & Clothing Model Question Paper



1. Write about any four types of printing 2. Dry cleaning reagents 3. Write about laundry equipment 4. Write about bleaching 5. Chicken carry6. Bandinies of Uttar Pradesh 7. What is stain? And Classify Stains8. Write about Tie and Dye


9. Explain about any four Indian Sarees 10.Write about stain removal 11.Methods of laundering 12.Write in detail about roller printing 13.Dry cleaning 14.Write about Punjab, Uttar Pradesh and Kashmir male and

female costumes. 15.Write about any four types of printing 16.Write in brief about Indian Embroidery

47


HSc-504 Management of Family ResourcesTheory: 4hrs/week


Unit-I Resources- types, meaning, classification and

characteristics, guidelines for use of resources

Unit-II Management process- planning, organizing, controlling,

delegating, guiding, coordinating, supervising and

evaluating its importance

Unit-III Values, goals, standards and their relationship

Unit-IV Decision making, definitions- kinds of decision- habitual

venus conscious decision making, individual and group

decisions, steps in decision making- role of decision

making

Unit-V Qualities of good homemaker

PRACTICALS

1) Identifying human wants a) necessary, b) comfort, c) luxuries

2) Listing of human and non human resources

3) Identifying advantages of community resources

4) A) plan a program for household function- Birthday, B) Plan for a

festival a) Sankranthi b) X-ma, c) Ramzan

5) Identifying individual and group decisions

6) Identifying short term, long term goals of a family.

48

REFERENCES

Title: Management of Family resources

Management for Indian families- M.K. Manu

Textbook of Home management- N. Ogale, Srinivasan and

Vergheese

Theory and practice of Home management- Dr. K. Kaur and

Dr.C. Macheil

49


HSc-504 Management of Family resourcesModel Question Paper

Time : 3 hrs Max. Marks: 75


1. Write characteristics of resources 2. Role of decision making 3. Write about the managed process. 4. Write the advantages of community reasons5. What is individual and group decisions 6. Difference between human and non-human resources7. Write short term goals a family 8. What is meant by necessary and comfort.

Section – B

Answer any five Questions not exceeding (2) pages each Each Question carries 10 marks (Marks = 5x10 = 50 marks)

9. Define resources and write the types of resources. 10.Qualities of a good home maker. 11.Define decision making and write the steps in decision making 12.What is planning, organizing and controlling in management

process. 13.Plan a programme for house hold function – Birthday 14.Write the guidance for use of recourses15.What are the values and standards and their relationship 16.What is individual and group decisions.

50


HSc-505 Therapeutic NutritionTheory: 4hrs/week


Unit I : A) Therapeutic Nutrition – Importance, different types of diets, modification of normal diets to therapeutic nutrition, methods of feeding patients, pre- and post operation diets.B) Diet in deficiency diseases – Protein Energy Malnutrition, classification of PEM according to Gomez, IAP (Indian Academy Paediatrics).

Unit II : A) Diets in fevers – acute and chronic.B) Diets during under weight, overweight and obesity.

Unit III : A) Diets in diseases of intestine: diarrhoea and constipation.B) Diets in diseases of stomach and duodenum: dyspepsia, gastritis and peptic ulcer.C) Diet in liver diseases – hepatitis.

Unit IV : A) Diet in Cardio-Vascular diseases : hypertension and Atherosclerosis.B) Diet in Kidney disease – Nephritis.

Unit V : A) Diabetes Mellitus:- Classification, Causes, Test ,Diet TherapyB) Diabetes in children and pregnancy.

51

PRACTICALS A). Planning and preparation of soft and liquid diet.

a. Diet in fevers B). Diet in Kwashiorkor, Marasmus. C). Diet for underweight and obese. D). Diet in DiabetesE). Diet in Diarrhoea and constipation and peptic ulcer.F). Diet in Hypertension.

REFERENCES 1. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of

Human Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt. Ltd.2. Srilakahsmi, B., Dietetics, New Age International (P) Ltd., 2000.3. Wardlaw MG, Insel PM (2004). Perspectives in Nutrition, Sixth Edition,

Mosby4. Khanna K, Gupta S, Seth R, Mahna R, Rekhi T (2004). The Art and

Science of Cooking: A Practical Manual, Revised Edition. Elite Publishing House Pvt Ltd.

5. NIN, ICMR (1990). Nutritive Value of Indian Foods.

52


HSc-505 Therapeutic NutritionModel Question Paper



1. Classify fevers and explain tuberculosis disease and diet? 2. Define hypertension. Write the causes and diet?3. Define liver cirrhosis. Prescribe the condition and dietary treatment? 4. Explain type II diabetes and the role of insulins in controlling it?5. What is Therpaeutic diet? What are the changes made in therapeutic

diets?6. Write about the importance of fibre in our diet? 7. How do you prevent constipation? Plan a diet.8. Explain the importance of diet counselling.

Section – BAnswer any five Questions not exceeding (2) pages each Each Question carries 10 marks (Marks = 5x10 = 50 marks)9. Narrate the condition of coronary heart disease and role of the diet in

it?10. Describe chronic Glomerulonephritis. What are the dietary restrictions

you suggest during this condition.11. What are the functions of liver and the agents which are responsible

for liver damage. 12. Write about the change of normal diet in to soft and semi-solid diet.13. What is PEM? Explain the role of nutrition education in preventing

malnutrition.14. What are complications of obesity. 15. Write about nutritional anaemias.16. Define ulcer. Write symptoms, diagnosis and dietary management.

53


HSc-506 Home Science ExtensionTheory: 4hrs/week

THEORY

Unit-I Extension: Meaning, Concept, Scope, characteristics,

basic philosophy and principles. Role and qualities of an

extension worker

Unit-II Teaching and learning: motivation adult psychology and

learning

Unit-III Communication- concept, scope, principles and elements.

Importance of communication in extension

Unit-IV Teaching aids - cone of experience Audio-visual aids.

Principles of preparation, selection use and evaluation of

teaching aids

Unit-V Community characteristics- urban, rural and tribal

REFERENCES

S.V. Supe – An introduction to extension education. Ox ford & IBH

publishing Co, New Delhi-1983.

O.P Dahamma – Extension and Rural welfare, 1981. Ram Prasad

and Sons Agra Bhopal.

M. Indhubala- Gruhavigna sastra vistarana , Telugu academy text

book publications -1997.

Dr. A. Adivi Reddy, Extensional education, Sreelakshmi press

Baptla,

54


HSc-506 Home Science Extension Model Question Paper


Part – A Answer any five Questions not exceeding 10 sentences each question carries 5 Marks (Marks = 5x5 = 25 marks)

1. Define meaning & principles of extension education. 2. Write about the question of an extension worker. 3. Define Teaching & Learning 4. Explain the need of motivation in extension. 5. Define community 6. Steps in teaching 7. Write about the preparation of flash cards. 8. Draw a poster on “Swatcha Bharat”


9. What are teaching Aids – classify according their use. 10. Describe the “Cone of Experience”. 11. Write about any two types of Audio – Visual Aids. 12. Define Communication. Write about the importance of

communication in Extension.

13. Describe the key elements in the process of communication14. What are different types of charts. 15. Write about the preparation, use & evaluation of any two visual aids. 16. Differentiate Formal and Non-formal education.

55

THIRD YEAR Semester-VI

HSc-601 Marriage and Family dynamics

Theory: 4hrs/weekTHEORY

Unit-I Values and goals of marriage, education for marriage

Unit-II Mode of mate selection and types of marriage- marriage practices- the traditional, approved, unapproved forms of marriage. Advantages and disadvantages- Hindu, Christian and Muslim customary practices associated with marriages. The practice of Dowry, its origin and present status

Unit-III Areas of marital adjustmentSex-in law and financial adjustments. Factors promoting marital adjustments. Inter-religious marriages and their specific objectives

Unit-IV Stages in family life cycle- Developmental needs and tasks of parents and children- Preparation for parenthood- child in preschool

a. Family in the beginningb. Expanding familyc. Maturing familyd. Old age

Unit-V Family and its role in population control, consequences of uncontrolled population growth. National family welfare programme- its aims and objectives. Agencies involved in population control

Unit-VI Status of women in the modern world education, employment and marriage, economic responsibilities and privileges, legal rights and opportunities for equality with men

THIRD YEAR56

Semester-VIHSc-601 Marriage and Family Dynamics

Model Question Paper Time: 3 hrs Max. Marks: 75

Part – A

Answer any five Questions not exceeding 10 sentences

Each question carries 5 Marks (Marks = 5x5 = 25 marks)

1. Values & Goals of a marriage 2. Criteria for mate selection3. Define family. Write about the expanding stages. 4. Arranged Vs Love Marriages 5. Factors promoting marital adjustments in the beginning of the

family. 6. Planned parenthood. 7. Maturing family.8. What are the agencies involved in the population control

Part – B

Answer any five Questions not exceeding (2) pages each

Each Question carries 10 marks (Marks = 5x10 = 50 marks)

9. What are the customary practices of Hindu & Musilim marriages 10.What are the Psycho – Social problems faced by the aged people

in the family & society. 11.What are the forms of marriage according to Manusmruthi12.Write about the stages of family life cycle. 13.Tasks of a new father 14.Equal right to Property Vs. Dowry 15.List down the population controlling methods. 16.Describe the status of Women in different fields.

57

THIRD YEARSemester VI

HSc-602 - Preschool Education


THEORY

Unit-I Importance of preschool education- aims and objectives of preschool education, Types of preschools- nursery, Anganwadi, Monstisori schools

Unit-II Physical arrangement of preschools location- Building and equipment- indoor and outdoor equipment- qualities of an ideal preschool teachers

Unit-III Play behavior in children- stages of play behavior- values of plays- physical, social, educational psychological and therapeutic values. Types of play- free play, dramatic, constructive etc.

Unit-IV Preschool program- long term, short term planning. Daily program, model program- importance of each activity in a days program (Medical check up, outdoor and indoor play, snack, rest, story, rhyme and creative activity

Unit-V Organization and programs for child welfare international- UNICEF, WHO, UNESCO, FAO, CARE National- NIPCCD, ICDs, NCERT, SSA

PRACTICALS

1. Observation of preschool child

2. Observation of preschool teachers

3. Observation of observation of preschool program

4. Visit to Anganwadi centre.

5. One day participation in a preschool

58

REFERENCES

2. Title: Preschool Education

Play and child development 1984. Sylvia. K et al National

Institute of Public co-operation and child development.

Telugu Academy Book N.V. Seshamma (1974)

Systems of pre school education- R. Muralidharan, IAPE, New

Delhi, 1965.

The nursery school a human relationship laboratory read K.H.

IBH, Calcutta- 1968.

59

THIRD YEARSemester -VI

HSc-602 Preschool Education Model Question Paper



1. Write a short notes on long term palling ? 2. Play needs of children? 3. Importance of Stories during pre-school education? 4. Characteristics of a preschool teacher? 5. Need for good habit formation in children? 6. How to influences the language in preschool children?7. Explain about – ICDS8. Write the importance of preschool education?


9. Write the principles of preschool programme planning 10. Explain the different concepts that develop during early

chaildhood? 11. Describe the feeding programme pattern in a nursery school?12. Explain the cognitive development during the early childhood? 13. Write each ability in days programme?

a. Medical checkup b. outdoor / indoor play c. Snack d. Story e. rest f. rhyme g. creative action

14. Explain about play values? 15. Describe the preschool building and equipment? 16. Briefly explain about

a. UNICEF b. WHO c. UNESCO

60

THIRD YEARSemester-VI

HSc-603- Textiles, Clothing & Consumer Economics

Theory: 4 hrs/weekpracticals: 3hrs./week

THEORY

Unit-I Criteria of selection of fabrics for garments and household

linen

a. Characteristics and needs

b. Characteristics of fabrics

c. Thread count

d. Shrinkage, labels, reliable brands

e. Size of budget

Unit-II Readymade clothing- selection and examination of

garments for quality of cloth, shape of garments, filling

and price, comparison of readymade garments with

homemade and tailor made- based on quality of cloth,

shape of garments, filling and cost

Unit-III Consumer buying- budget, advertising, labeling and

standards

Unit-IV Factors which control price fashion- advertising-

production cost- world condition- availability of raw

materials

Unit-V Planning for two income groups and for a college student.

An inventory of one’s own clothing plan for a wardrobe

(8 Credits)

61

PRACTICALS

1. Thread count, shrinkage

2. Sunlight test

3. Construction of salwar and kameez

4. Construction of a house coat (nighty)

5. On job training programme (OJT)

REFERENCES

1. Textile science- J.T. Marsh, B.I. Publications- Bombay, Calcutta, New

Delhi, Madras



3. Mary Mathews- Practical clothing construction part-II designing



62


HSc-603 Textiles Clothing and Consumer EconomicModel Question Paper



1. How do you select fabric for college going girl?2. What is thread count? Why it is important. 3. What are the factors should kept in mind while selecting clothes

for children. 4. Reliable brands 5. Size of budget 6. What is the importance of shape and fitting in readymade

garments. 7. Role of Labelling 8. Importance of Advertising.

Section – B Answer any five Questions not exceeding (2) pages each Each Question carries 10 marks

(Marks = 5x10 = 50 marks)9. Write about the uses and abuses of home made and tailor

made garments 10.What are the factors that lead to control price of clothing 11.Plan a wardrobe for a college going girl. 12.Compare and contrast readymade and Tailor made garments 13.What are the factors that influence consumer buying. 14.Points to be remember while selecting readymade clothes. 15.Characteristics of fabrics 16.Write about the importance of tailor made garments.

63


HSc-604 - Household EconomicsTheory: 4hrs/week


Unit-I (A) Basic terminology, concept and basics of household

economics

(B) Consumption a) Human wants- nature and classification,

b) Standard of living- Definition constitution of standard of

living, ways of improving standard of living

Unit-II Management of time- nature and significance- different

activities in the home

Unit-III Energy management in the home- meaning- principles of

work simplification- Mundels classification of change/

Body mechanisms, fatigue- meaning- types of fatigue and

methods of avoiding fatigue- peak loads

Unit-IV Money management in the home

a) Budget- meaning, types and importance

b) Household financial records

c) Supplementary family income

d) Guidelines for wise purchase

64

Unit- V (A) Importance of consumer education

a) Consumer rights

b) Consumer laws

c) Consumer protection (B)Savings

i)Meaning and importance of savings

ii)Types of savings in post office LIC and saving schemes

of banks

PRACTICALS

1) Time plans

a) Students on a working day and holiday

b) Time plan for house wife

c) Time plan for working women on a working day and holiday

2) Budget plans for different incomes

a) Low income group

b) Middle income group

c) High income group

3) Survey/observation on alternate use of energy for lighting, flash

and other domestic purpose

4) Residential stay/ home management cottage stay.

REFERENCES

Title: Household Economics

Family resource management: Principles- Deacon R. and

Firebangh

Management for living- Nickell P. and Dorney J.M

65


HSc-604 – House Hold EconomicsModel Question Paper

Time : 3 hrs Max.

Marks :75


1. Time plan for students on a working day. 2. Write meaning and importance of savings 3. Guidelines for wire purchase 4. Importance of consumer education5. What is fatigue and types of fatigue 6. Define constitution of standard of living 7. What is Budget and types of Budget8. What is management of time.


9. Budget plan for high income family 10.What are the consumer rights and loss 11.Time plan for working women on a working day and holiday. 12.Write the types of savings in post office 13.What is energy management in the home and principle of works

simplification. 14.Write the methods of avoiding fatigue peak loads 15.What are the different activities in the home. 16.What are the methods of avoiding fatigue peak loads.

66


Paper-VI E - FOOD SERVICE MANAGEMENTTheory: 4hrs/week

practicals: 3hrs./week

THEORY

Unit I : a. Food Service in institutions – General factors to be considered – Kitchen Labout: Size of Kitchen, Types of Kitchen – Hospitals – Institutions.

b. Book – Keeping and Accounting: Book – keeping: System of book keeping : Advantages of the double entry system: Books of account :

Unit II : a. The types of cash books: Posting of the cast Book: Purchases book: Sales book; Purchases returns book book: Journal, Entries of transactions; maintaining a complete set of of books; restaurant books; trail balance: Profit and loss account.

b. Equipment for food preparation and service. Classification and selection of equipment. Care and maintenance of equipment.

Unit III : a. Food cost control: Factors responsible for losses: lack of proper supervision at the point of receiving food from suppliers: Methods of controlling food costs: kitchen calculations and cost statements.

b. Food Management: Characteristics of food – Food purchasing – Receiving and storage of food.

Unit IV : a. Menu planning – Food production – Food Service – Types.

b. Sanitation and Hygiene: Personal hygiene – Environment Hygiene and Sanitation.

Unit V : a. Ventilation lighting, water supply, Food storage, signs of infestation – prevention and control, Preparations: cooking, holding serving, cleaning and dish washing, waste disposal.

b. Personnel Management – Development and Policies – Inservice training / appraisals.

67

PRACTICALS

1. Planning physical layouts of food service institutions, commercial, non-commercial, school feeding, ICDS etc.,

2. Quantity Food Production & Purchase and sale by the students.

3. Visit to Mid day Meal Programmes and observation of food service.

4. Visits to food service institution to study layout and food service equipment.

5. Visits to dietetic departments in hospitals.

REFERENCES

1. Mohini Sethi and Surjeet Molhan Catering Management – An Integrated Approach, Wiley Eastern Ltd., 1987.

2. The Complete Book of Cooking Equipment Jules Wilkinson, 2nd edition, A CBI Book, Published by Reinhold Company, 1981.

3. Design and Layout of Food Service Facilities, John C. Birchfield endorsed by the Food Service Consultants Society International 1988 by Van Nostrand Reinhold, 1981.

4. Kawala, K. (1963). Environmental Sanitation in India, Lucknow Publishing House.

5. Van Nostrand, Principles of Food Sanitation – II edition, AVI Book, Reinhold, New York.

6. Avery-A, A Modern Guide to Food Service Equipment, CBI Publishing Inc., 1980.

7. D.M.A. Arulanadam, Dr. K.S. Raman, Financial Accounting, Himalaya Publishing House, 2000.

68

THIRD YEARSemester- VI

HSc-605 Food Service Management Model Question Paper



1. Explain the factors to be considered in designing kitchen in institutions.

2. Sketch the different types of kitchen layout.3. List of importance of appearance in food selection and presentation. 4. What are the methods used to improve the nutritive quality of foods in

preparation? 5. List down the delivery methods of food to food service establishment. 6. What are the storage methods used for different types of food

materials. 7. Write about the importance of planning menus.8. Explain the different types of menus.


9. What are the different cooking methods.10. What are the factors responsible for losses at the point of receiving

food from suppliers? 11. What are the factors to be considered in selection of kitchen

equipment. 12. What are the functions of a personnel manager in food service

institution?13. Write about waste disposal?14. What is the importance of environmental hygiene and sanitation in

food preparation? 15. What are subsidiary books? Explain each one in brief.

16. Write the advantages of double entry book keeping.

69


HSc-606 Home Science Extension and Community Development


THEORY

Unit-I Program planning, principle of program planning and

objectives in extension, steps in program planning.

Methods to find out felt and unfelt needs of the

community.

Evaluation: Principles, methods of evaluating individual

and group performances

Unit-II Teaching methods: Classification of methods according to

use: Individual group, mass methods and participatory

approach - criteria for selection of methods appropriate

for a specific group.

Unit-III Lesson planning, characteristics, prerequisite-

components and planning lessons for a specific group

Unit-IV Contribution of voluntary organization in extension

education ICDS, MNGREA, DWCRA, NIXI, NIRD, ICMR,

ICAR, DDA, KVK, RASS, Youth clubs

Unit-V Panchayat raj system in India (brief)

Gram Panchayat, Mandal Parishad, District , State and

Central Government

70

PRACTICALS

1. Plan an activity to create awareness among women and children of

community surveyed according to their needs and interest

a. Lecture cum group discussion

b. Method demonstration

2. Execute program in the community surveyed and evaluate

performance

3. Community development- group project at the end of the year

4. National- ICDS, MNREGA, DWACRA, NIN, NIRD, ICMR, ICAR, KVK,

RASS, PASS

5 Visit to a community/ village to find out the socio economic needs

of the people

6.Preparation and display of teaching aids posters, charts, flash cards

7.Display of bulletin board

Visit to the Mandal office

REFERENCES

A guide book for anganwadi workers. Published by department of

women & child development. Ministry of Human resource

development. Government of India.

Ramala M. Basamusa Hema Subramanyam Assistance for women’s

development from national agencies – Empolyment programmes.

O.P Dahamma – Extension and Rural welfare, 1981. Ram Prasad

and Sons Agra Bhopal.

M. Indhubala- Gruhavigna sastra vistarana , Telugu academy text

book publications -1997.

Dr. A. Adivi Reddy, Extensional education, Sreelakshmi press

Baptla,

71

THIRD YEAR

Semester -VI

HSc-606 – Home Science Extension And Community Development

Model Question Paper Time: 3 hrs. Max. Marks: 75

Part – AAnswer any five Questions not exceeding 10 sentences Each question carries 5 Marks (Marks = 5x5 = 25 marks)

1. Describe the Importance of Teaching methods in Extension2. Classify Teaching methods according to use.3. Individual contacts.4. Literature.5. Felt and unfelt needs.6. Participatory approach.7. Criteria for selection of teaching methods.8. Mandal Prajaparishat.

Part – BAnswer any five Questions not exceeding (2) pages each Each Question carries 10 marks (Marks = 5x10 = 50 marks)

9. Result demonstration VS. Method demonstration.10.Small group discussion.11.Methods of evaluating Group Performance.12.Define Programme planning write the steps in programme

planning.13.Plan a programme to educate the rural. People on “Swatcha

Bharath.14.Write about the objectives & services rendered by any two

voluntary organizations.15.Plan a lesson to educate the rural adolescent s girls on health

and nutrition.

72

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