DISTRIBUTION OF MARKS

Course

Total

Marks

Internal Marks Distribution

(Max=20)

External Marks Distribution

(Max=60)

All Theory papers

80

Assignment/ Internal Exam

Attendance/ Presentation

Type of Question

To attempt

Marks

15

05

Section - A- Long

Questions

Four out of Eight

15X4=60

Section - B Short

Questions

Four out of Eight

5X4=20

All Practical

50

File Work/ Assignment/Presentation/Viva

Practical work (one)

File work

VIVA

10

15

05

20

FIRST SEMESTER

Course Code

Name of Course

Marks

External

Internal

B.Sc. (H-001)

Principles of Human Nutrition (Theory)

80

20

B.Sc. (H-002)

System Dynamics and Management of Resources (Theory)

80

20

B.Sc. (H-003)

Fundamentals of Clothing and Textiles (Theory)

80

20

B.Sc. (H-004)

Fundamentals of Clothing and Textiles (Practical)

40

10

B.Sc. (H-005)

Elementary Human Physiology (Theory)

80

20

B.Sc. (H-006)

Elementary Human Physiology (Practical)

40

10

B.Sc. (H-007)

Human Development (Theory)

80

20

B.Sc. (H-008)

Communication and Instructional Technology (Theory)

80

20

B.Sc. (H-009)

Communication and Instructional Technology (Practical)

40

10

SECOND SEMESTER

B.Sc. (H-010)

Food Science, Processing and Storage (Theory)

80

20

B.Sc. (H-011)

Fashion studies (Theory)

80

20

B.Sc. (H-012)

Fashion studies (Practical)

40

10

B.Sc. (H-013)

Food Preservation (Theory)

80

20

B.Sc. (H-014)

Food Preservation (Practical)

40

10

B.Sc.(H-015)

Life span Development- I (Theory)

80

20

B.Sc.(H-016)

Fundamentals of Interior Decoration(Theory)

80

20

B.Sc.(H-017)

Fundamentals of Interior Decoration (Practical)

40

10

B.Sc. (H-018)

General English (Theory)

80

20

THIRD SEMESTER

B.Sc. (H-019)

Nutrition : A life cycle approach (Theory)

80

20

B.Sc. (H-020)

Nutrition : A life cycle approach (Practical)

40

10

B.Sc. (H-021)

Textile designing and finishes (Theory)

80

20

B.Sc. (H-022)

Textile designing and finishes (Practical)

40

10

B.Sc. (H-023)

Fundamentals of housing and space management

80

20

(Theory)

B.Sc.(H-024)

Fundamental of housing (Practical)

40

10

B.Sc.(H-025)

Life span Development – II (Theory)

80

20

B.Sc.(H-026)

Therapeutic nutrition and Dietetics I (Theory)

80

20

B.Sc. (H-027)

Environmental Science (Theory)

80

20

FOURTH SEMESTER

B.Sc. (H-028)

Therapeutic nutrition and Dietetics II (Theory)

80

20

B.Sc. (H-029)

Therapeutic nutrition and Dietetics II (Practical)

40

10

B.Sc. (H-030)

Traditional Indian textiles (Theory)

80

20

B.Sc. (H-031)

Traditional Indian textiles (Practical)

40

10

B.Sc. (H-032)

Consumer education (Theory)

80

20

B.Sc.(H-033)

Population Dynamics (Theory)

80

20

B.Sc.(H-034)

Introduction to extension education (Theory)

80

20

B.Sc.(H-035)

Early childhood education and Management (Theory)

80

20

B.Sc. (H-036)

Early childhood education and Management (Practical)

40

10

FIFTH SEMESTER

B.Sc. (H-037)

Nutrition education (Theory)

80

20

B.Sc. (H-038)

Nutrition education (Practical)

40

10

B.Sc. (H-039)

Program Development for Rural Families (Theory)

80

20

B.Sc. (H-040)

Program Development for Rural Families (Practical)

40

10

B.Sc. (H-041)

Marriage and family Dynamics (Theory)

80

20

B.Sc.(H-042)

Financial Management (Theory)

80

20

B.Sc.(H-043)

Clothing construction and Flat pattern making (Theory)

80

20

B.Sc.(H-044)

Clothing construction and Flat pattern making (Practical)

40

10

B.Sc. (H-045)

Guidance and Counselling (Theory)

80

20

SIXTH SEMESTER

B.Sc. (H-046)

Food Standard and Quality Control (Theory)

80

20

B.Sc. (H-047)

Food Standard and Quality Control (Practical)

40

10

B.Sc. (H-048)

Entrepreneurship Development (Theory)

80

20

B.Sc. (H-049)

Children with special needs (Theory)

80

20

B.Sc. (H-050)

Children with special needs (Practical)

40

10

B.Sc.(H-051)

Child Rights and Gender Empowerment (Theory)

80

20

B.Sc.(H-052)

Bakery Science (Practical)

40

10

B.Sc.(H-053)

NGO management and CSR (Theory)

80

20

B.Sc. (H-054)

Ergonomics (Theory)

80

20

Units

Course details

Unit 1

Terms and definitions used in nutrition History of nutrition and important landmarks Classification and functions of food

Unit 2

Macro nutrients

(i) Carbohydrates: Types of carbohydrates in food, digestion, metabolism and functions of carbohydrates, Health conditions affected by excess and lack of carbohydrates.

Unit 3

(ii)     Lipids: Types of lipids in foods, digestion, metabolism and functions of lipids, Health problems associated with lipids

(iii)    Proteins: Amino acids as building blocks of proteins, classification, structure of protein, metabolism and functions of protein, Health conditions affected by protein.

(iv)  Energy source: Dietary carbohydrates, proteins, fats and alcohol. three basic functions of

energy, basal metabolic rate, physical activity and thermo genesis and factors influencing them.

Unit 4

Micronutrients

Vitamins: Requirement, sources, function, toxicities and signs and symptoms of deficiencies of: Fat soluble vitamins; water soluble vitamins

Minerals: Requirement, sources, functions, deficiencies and toxicities

Water its metabolism, sources, distribution of water, structural and regulatory functions

Units

Course details

Unit 1

Rural households and farms as ecosystem: Systems approach to management. System concept applied to households: definition and meaning of family and household.

Family management system in a changing world: family’s adoption to changing resource environment and implications for quality of life of rural- urban families.

Factors affecting management of resources in urban-rural home/household Stages of family life cycle

Unit 2

Resource classification, availability, generation and allocation a) Role and scope of resources b) Classification and characteristics of resources, national and global, human and material, economic and non-economic. c) Time and Energy as resources

Principles in the use of resources; scarcity, utility, accessibility, exchange, transferability, substitution, reuse and investing.

Unit 3

Definition, concept and process of management

Motivation for management – values goals and standards and their origin classification, role in management, interlinking of values goals and standards.

Unit 4

Decision making : Role and scope, Classification- technical, economic, social, legal, political decision, Decision making process, Decision conflict

Units

Course details

Unit 1

Textile fibres and their properties Primary and secondary properties of textile fibres with reference to their effect on fibre characteristics, structure of fibres

Classification of fibres

Origin, production, manufacturing and properties of various fibres: Natural- cotton, linen, jute, hemp, ramie, wool, silk, asbestos. Man-made-rayon, polyester andnylon.

Unit 2

Basic principle of yarn making: Mechanical spinning (cotton system, wool system, worsted system), Chemical spinning (wet, dry and melt)

Types of yarns: Staple, Filament, Simple, complex Properties of yarns: Yarn numbering systems and twist. Textured yarns: Classification, manufacture and properties

Unit 3

Weaving: Its principles and basic weaves, parts and functions of the loom Weaves : Classification, construction, characteristics and usage

Unit 4

Knitting: Classification, construction, characteristics and usage,Non-woven and felts- construction, properties and usage.

Units

Course details

Unit 1

Introduction to Human body: Organs, tissue and cell, cell structure, cellular organelles and their functions.

Introduction to blood and lymphatic system:

Blood - Composition and functions, Plasma Protein -Composition and functions. Lymphatic system: Lymphatic system structure and function

Structure and functions of lymph node and lymphatic ducts (Right lymphatic duct & Thoracic Duct)

Unit 2

Endocrine system Overview of endocrine system, feedback mechanism/cascade. Structure of main endocrine glands and their functions: Pituitary, Thyroid, and Pancreatic hormones

Cardiovascular system: Structure of heart, circulations, cardiac output (Definition and factors affecting),blood pressure (Definition and factors affecting)

Unit 3

Digestive system: Overview of the Gastrointestinal Tract, organization and functions. Structure and functions of: Stomach, Liver, Gallbladder, Pancreas

Unit 4

Excretory System:Structure and functions of kidney and nephrons, process of urine

formation.

Units

Course details

Unit 1

Importance of Human Development from a Life-span perspective. Issues in Human Development. Stages of Human Development

Unit 2

Determinants of development; biological and environmental; Principles of Growth and Development: Norms and Milestones

Definition of growth and development, difference between growth and development, factor affecting development, Areas of development

Unit 3

Methods of Studying Human Development, steps of studying behaviour scientifically, non- experimental and experimental studies, naturalistic studies; clinical studies; cross-sectional

and longitudinal designs.

Unit 4

Major development theories: Freud’s psychosexual theory, Erikson’s psychosocial theory, Piaget’s cognitive development stage theory and Kohlberg’s moral understanding theory.

Units

Course details

Unit 1

Concept of Communication- Meaning, function, problem and barrier Elements of communication process. Awareness of self in communication, Intrapersonal

Communication.

Unit 2

Interpersonal Communication Concept, types and functions of interpersonal communication, Dyadic, small and large group communication, Stages in human relationship development, Small group communication: types and function Non-projected communication aids chalkboard, flat pictures, diagrams, photographs, charts, posters, flash

cards

Unit 3

Mass Media Mass Media- characteristics and significance of print, electronic and web based media Print Media: types, nature, characteristics, reach, access.

Radio: types, nature, characteristics, reach, access.

Television and cinema: types, nature, characteristics, reach, access. ICTs: types, characteristics, reach and access.

Unit 4

Instructional Technology- meaning, importance, scope, selection, use and classification

Units

Course details

Unit 1

Definition and scope of food science: Structure, composition, Products, nutritional contribution, selection and changes during cooking of the following food group: cereals,

pulses, vegetables and fruits.

Unit 2

Structure, composition, Products, nutritional contribution, selection and changes during cooking of the following food group: milk and milk products; meat, fish, poultry and eggs;

nuts and oils; spices and condiments; sugar and jaggery

Unit 3

Processing of cereals, millets and legumes by traditional and unconventional methods. i) Changes in nutritional quality as affected by pounding and milling ii) Puffing and flaking, cooking, parboiling iii) Fermentation, sprouting, malting

Processing of oil seeds for extraction of oil and use of oilseed cakes in human nutrition

Unit 4

Traditional methods for storage of grains viz cereals, millets legumes and oilseeds: limitations, losses in nutrition quality as influenced by insect and fungal infestation.

Current strategies for storage of food grains at national and international level.

Units

Course details

Unit 1

Importance of clothing - Clothing functions and theories of origin, Clothing terminology, Selection of clothes for different age, climate, personality, sex, and occasions. Selection and

Evaluation of ready-made garments.

Unit 2

Fashion - Fashion terminology, Fashion cycle, Sources of fashion, Factors favouring and retarding fashion, Fashion Forecasting-Seasons, sources, steps in forecasting.

Unit 3

Adoption of fashion

Consumer groups- fashion leaders, followers

Adoption process- Trickle-down theory, Trickle across theory, bottom up theory

Unit 4

Fashion centres and designers of the world, Role of designer Fashion centres and leading designers designs, Accessories

Elements and principles of design, Structural and applied design

Units

Course details

Unit 1

Concept and significance of food preservation; need, benefits and aims Food deterioration, causes of food spoilage, factors affecting it and control of microorganism, enzymes and

other factors, Selection and purchase of fruits and vegetables for preservation.

Unit 2

Principles and method of food preservation: Principles and methods of food drying and concentration- sun drying, freeze drying, spray drying, drying by osmosis, factors in control of drying

Preservation by the use of heat- Sterilization, pasteurization, blanching and canning.

Preservation by cold- Distinction between refrigeration and freezing; freezing preservation- air freezing, quick freezing, slow freezing, cryogenic freezing

Unit 3

Preservation by use of chemical preservatives, salt, sugar and other additives

Principles of food preservation by irradiation and refrigerated gas storage of various foods.

Unit 4

Storage stability of preserved products, objective test of quality of stored like odour, texture etc.

Effect of food preservation on nutritive value of food. Enhancing nutritional quality of the food

Fermentation: role of microorganism and benefits of fermentation. Sprouting, food fortification, supplementation and enrichment.

Units

Course details

Unit 1

Prenatal period: Prenatal development stages: genetic and environment factors.

Unit 2

Infancy: The neonate up to 4 weeks: physical, physiological, cognitive and social capabilities. Four weeks up to 2 years. Physical and motor, social and emotional, cognitive and language development. Early Environment and its importance, need for desirable child

rearing, growth monitoring

Unit 3

Early childhood years: Development miles stones of and antecedent influences in physical and motor, social, emotional, cognitive and language development, play activities.

Unit 4

Middle childhood age: Physical and motor skills, developmental factors, language and intellectual development. Emotional development, influence of positive and negative emotions; factors influencing emotions, social and moral development. The function of

family, school and community in the growth of children during middle childhood.

Units

Course details

Unit 1

Elements of art: line, shape and form, texture, space and lighting Colour, properties of colour, hue, value and intensity, colour scheme. Principles of design and application in

home. Historical perspective of interior designing.

Unit 2

Furniture: types of material, selection and arrangement, wall and wall coverings, floor and floor covering, furnishing and upholstery

Unit 3

Window and window treatment, Accessories for interior, flower arrangements.

Unit 4

Table setting, lighting as an element of interior.

Units

Course details

Unit 1

•            Basic Grammar I: Noun, Verbs, Pronoun, Number and case; countable and

uncountable Prepositions Adjectives, Adverbs, Prepositional phrases Interrogatives, Transformation of sentences, Synthesis of sentences

Unit 2

Basic Grammar II : Time and tense Voice – Active and Passive Speech - Direct and Indirect

Unit 3

Basic Grammar III :Agreement of subject, verb and pronouns Conjunctions Articles.

Unit 4

Creative Writing Composition and comprehension Letter writing, Application writing Writing story from a given outline Report writing

Units

Course details

Unit 1

Principles of meal planning: Food group and food exchange list, factor affecting meal planning and food related behaviour, method of assessment of nutrient

requirements, dietary guidelines for Indians, RDA.

Unit 2

Nutrition during childhood : Growth and development, growth reference/ standards,

RDA, nutritional guidelines, nutritional concerns and healthy food choices for infants, preschool children, school children and adolescence.

Unit 3

Nutrition during adulthood: RDA, physiological changes, nutritional guidelines nutritional concerns and healthy food choices for adults and elderly.

Unit 4

Nutrition during pregnancy and lactation: RDA, physiological changes, nutritional guidelines nutritional concerns and healthy food choices for pregnant and lactation

mothers.

Units

Course details

Unit 1

Introduction to textile design: a) woven designs: simple and compound structures of fabrics

b) Decorative designs : Naturalistic, conventional, abstract and geometric designs Application of various design principles in textile designing

Unit 2

Introduction to fabric finishes: a) Processes of removing impurities from fabrics, scouring, desizing, degumming, carbonizing

b)  Basic finishes that alter hand or texture: Felting, singeing, stiffing, decatizing

c)   Surface finishes: Bleaching, delustering, calendaring, beetling, napping, flocking, burnt out design, acid design, plisse design, tentering shearing and brushing.

d)   Functional finishes: water proof and water repellent finish, shrinkage control, wrinkle resistance, durable press and flame retardant finish

Unit 3

Dyes and their classification

Dyeing techniques: solution dyeing, fibre and yarn dyeing, piece dyeing

Unit 4

Method of printing, block, screen, stencil, roller, transfer and resist printing, tie and dye and batik

Units

Course details

Unit1

Importance /needs of house-physiological needs, affectional needs, socio- economic needs, psychological needs

Site selection • Soil- Types of soil for housing • Location- Relationship with the road,   the    orientation,   Effect   of   winds,   the    surrounding   environment.

Characteristics of the plot - size, proportion, shape, types of houses, Urban byelaws

Unit2

General principles of Housing- aspect, prospect, grouping, roominess, flexibility, lighting, ventilation and sanitation.

Classification of house – Flats; studio apartment; condominium; villas; pent house Economy in construction

Unit3

Need of planning homes, Open & closed plans, Planning aspects of Living Room, Drawing & Dining Room, Bedrooms.

Kitchen planning- its need, Type of kitchen plans, Work triangle, Standard measurement.

Unit4

Landscape- Importance, Planning – Hard & Soft landscape, Design Process. Dealing with external agencies- legal aspect & procedures involved in buying a

land & construction of house.

Units

Course details

Unit 1

Adolescence: Physical changes, changes in social behaviours, development of emotional maturity;

Heterosexual relationships.

Family relationship and relationship with teachers. Outer influences on adolescent; drug abuse and AIDS.

Unit 2

Early and middle adulthood: The development of self in young and middle adulthood-

physical changes, intellectual, cognitive functioning and personality development.

Unit 3

Later adulthood: Physical changes, cognitive functioning, personality patterns and changes.

Unit 4

Old age: Attitudes towards life and death among the elderly, status of aged in India and

helping the aged. Care during old age and old age homes in India

Units

Course details

Unit 1

Principles of nutrition care: nutrition care process, therapeutic adaptation of the normal diet, progressive diets: clear fluid, full fluid, soft and regular.

Unit 2

Metabolic alteration during fever of short and long duration, etiology, clinical features and nutritional management of infections and fevers: typhoid, tuberculosis.

Unit 3

Etiology, clinical features, and nutritional management of weight imbalances, overweight/ obesity, underweight. Eating disorders and its types.

Unit 4

Etiology, clinical features, basic diagnosis and nutritional management of diarrhea, constipation, peptic ulcer, gastritis, ulcerative colitis.

Units

Course details

Unit1

Environment: definition, scope and importance, need for public awareness, ecosystem, balanced ecosystem,

Food Web, Food Chain sustainable development

Unit2

Natural Resources, water resources, availability and quality aspects, mineral resources.

Energy, types of energy, conventional and non-conventional sources: fossil fuel

based, nuclear, solar, bio mass and bio gas, hydrogen as future source of energy.

Unit3

Environment protection, pollution- water pollution, Air pollution and noise

pollution, public health aspects, solid waste management, current issues: population growth

Unit4

Climate change and global warming: urbanization, legal aspects of environment protection, environment education.

Units

Course details

Unit 1

Clinical characteristics, risk factors, dietary management and complications in diabetes mellitus.

Unit 2

Etiology, symptoms and principles of dietetic management in liver disorders : Hepatitis, cirrhosis

Unit 3

Risk factors and principles of nutritional therapy in hyperlipidemias, atherosclerosis and heart diseases.

Unit 4

Principles of nutritional therapy in Kidney diseases: Glomerulonephritis, nephrosis, renal failure, urolithiases (kidney stones)

Nutritional consideration in surgical conditions, severe injury, gout, trauma and burns

Units

Course details

Unit 1

Traditional woven textiles of India:

Decca muslin and jamdani sarees, Baluchar sarees, Pochampalli sarees, Patola and Ikat sarees, Kanchipuram sarees, Chanderi Sarees, Maheswari sarees, Vichitrapuri sarees and Brocades

Woven shawls of Kashmir, Himanchal Pradesh and North- eastern states.

Unit 2

Printed and painted textiles: Block printed textiles, Tie and Dyed textiles, Kalamkari and Madhubani

Unit 3

Embroideries of different states of India: Kashida of Kashmir, Chamba rumal, Phulkari and bagh of Punjab

Embroideries of Gujrat, Chikankari and zari work of Uttarpradesh

Kanthas of Bengal, Manipuri embroidery, Kasuti of Kartakaka, embroidery and patchwork of Bihar

Unit 4

Traditional costumes of India: Kashmir, Punjab, Uttar Pradesh, West Bengal, North-eastern states, Rajasthan, Gujrat,Maharashtra, Uttarakhand

Status of Traditional Textiles in Modern India: Evolution and socio-economic significance of Khadi, Handloom and Handicraft sector. Sustenance of traditional textile crafts.

Conservation of Textiles: Factors affecting deterioration of textiles, Care and storage of textiles

Units

Course details

Unit 1

Definition of consumer, rural vs urban consumer characteristics and problems

Unit 2

Role of consumers in the economy, National Income, Per Capita Income, Household wise, distribution of income. Changing nature of the business world –

e-commerce, e-business. Types of consumer problems – products and service related, investment and infrastructure related, Causes and solutions

Unit 3

Consumer education and empowerment, Consumer protection, History of consumer movement in the developed and developing countries Consumer rights and responsibilities, Consumer organizations – origin, functioning, role and types.

Consumer protection and Government legislation – Act and orders.

Unit 4

Consumer cooperatives – role, history and growth in India, PDS Kendriya Bhandars. Basic legislative framework for consumer protection in India, Consumer Protection Act 1986 COPRA, Alternative redressal mechanisms, Mediation centres. Standardization and quality control measures: ISI, FPO, AGMARK, ISO, Eco mark, Wool mark, Silk mark, Cotton mark, Handloom

mark, BEE star labelling and others

Units

Course details

Unit 1

Demographic profile of child in India, Population in perspectives; theories of population education. Growth of world population, Population of India, India’s population problem in perspectives, social- cultural aspects of population growth

in India, Population policy in India.

Unit 2

Population education- Meaning of population education, Need and importance of

population education, objective of population education.

Unit 3

National and International organization/ programmes like ICDS, FPAI, WHO, UNICEF,CARE, UNFPA,USAID,IPPF,UNESCO,WFP, IMF, IFAD and ILO.

Unit 4

Government development programmes for population, women and children in

India.

Units

Course details

Unit 1

Meaning of extension education and its relationship with other science. Extension education as a discipline with special reference to Home Science extension

education. Scope of Home Science extension

Unit 2

Extension: Concept - Extension: concept, goals, philosophy and history, Adult learning Components of Extension, Principles of extension Relationship between communication and extension - role of extension in development

Unit 3

Methods and Approaches of Extension: Stakeholders in development, People’s participation and social mobilization in development, Extension systems- types, advantages and disadvantages.

Diffusion of innovation and adoption, Extension methods and approaches - classification, characteristics and selection, RRA and PRA techniques.

Unit 4

Development Programmes: Development issues and goals- national and international perspectives, National Development Programmes – goals, strategies, structure and achievements, Analysis of contemporary national development programmes- objectives, clients, salient features, outcomes and communication support. Behaviour Change Communication strategies in development

programmes.

Units

Course details

Unit 1

Significance and objectives of early childhood education: present status of young children in India, significance of early child hood years

Unit 2

Current status and expansion and scope of ECE to ECCE. Admission tests and effect on children, effect of pressures from formal schooling, need for EECE programmers, extra familial care in the Indian context

Unit 3

Historical overview of ECCE: Global views of Rousseau, Pestalozzi, Froebel and Montessori.

ECE in India: Overview of pre and post-independence period, contributions of Tagore, Gandhi, Gijubhai, Tarabai

Unit 4

Concept of management of ECCE.

Material management: place/space, equipment, furniture etc.

Programme management: planning long and short term program, considerations in planning, preparation required.

Personnel management: organization and administration, selection, recruitment, supervision and monitoring

Financial management: Allocation of budget, income- expenditure balance and resource generation, Documentation: admission policy and record keeping

Units

Course details

Unit 1

Objectives, principles and importance of nutrition education in a community

Unit 2

Identification of nutritional problems and target groups. Nutritional surveys, National Nutrition Monitoring Bureau, Deficiency diseases and public health problems- Vitamin A, Iron and Iodine deficiencies; other micronutrient

deficiencies

Unit 3

Communication techniques: Process, its components. Communication techniques: Mass group and individual; advantages and disadvantages.

Unit 4

Theory and practice of audio- visual teaching. Learning by doing, Learning by observation, symbolic experience. Classification and use of audiovisual aids: Electronic aids, non-projected and three dimensional. Selection and evaluation of audio visual aids.

Nutrition education: Planning effective programmes for target groups. Developing appropriate messages.

Assessment of nutritional status: Meaning, need, objectives and importance Direct: clinical signs, nutritional anthropometry, biochemical test

Indirect: Diet surveys

Food and Nutritional Security: Concept, issues and schemes.

Units

Course details

Unit 1

Programme Development: Definition, scope, principles, objectives. Steps in program development. Programme planning: concepts, principles, components.

Steps in programme planning. Professional abilities needed by planners, Criteria for good programme planning.

Unit 2

Programme implementation, identification of local leaders, local bodies, govt. organization for development of family orient program.

Unit 3

Role of local leaders, extension agencies, voluntary and non voluntary organization for planning and execution of programmes. Constraints in

implementing development programmes at grass root level.

Unit 4

Monitoring and evaluation of extension programmes

Units

Course details

Unit 1

Marriage concept and meaning, readiness and preparation for marriage, selecting

suitable partner, premarital association, premarital guidance and counselling

Unit 2

Family: Definition, Function, composition and types. Family structure in India, Family life cycles.

Unit 3

Pattern of changes in family relationships: Pregnancy and infant in the family. Families with preschool and school age child and adolescent. Technological

advancement and family , technological changes and industrialization, education and employment of women outside the home

Unit 4

Contemporary issues in family life: Breakup of extended family, migration, dual career families, non-traditional families, influence of extra familial factors, films, TV, peer groups, neighbourhood and school

Breakup of family: Divorce, separation, desertion, death of a partner, single parenthood, Family support services.

Crisis in family life: prolonged illness, death, suicide, mental illness, unemployment.

Legal aspects: laws regarding marriage, adoption, divorce, inheritance.

Units

Course details

Unit 1

Importance of personal and family finance, Income concepts : production income, money income, hidden income, flow of goods and services, limits and factors affecting fluctuations in real income, depreciation in money value, inflation,

deflation, consumer price index.

Unit 2

Financial Planning i) Steps of successful financial planning; Analysing income, income profiles, methods of handling money; Family life stages and use of money.

ii) Financial spending plan; Record keeping, Account keeping: importance and ways of keeping accounts

Unit 3

Budget; types, steps, advantages and disadvantages

Credit, types, sources(rural-urban), use of credit and credit instruments  to increase level of living of urban/ rural households

Unit 4

Saving and investment; objectives, types of saving/ investment, saving institutions. Taxation: objectives, characteristics, classification, advantages and disadvantages of each.

Units

Course details

Unit 1

Sewing equipment and other tools required for measuring, drafting, cutting and stitching. Sewing machine and its parts, their uses and care. Importance and

functions of clothes. Clothing requirements of infants, toddlers, preschool and elementary school children, adults and old age person.

Unit 2

Clothing construction terminology. Construction processes: Hand stiches, seam

and seam finishes, disposal of fullness, plackets and edge finishing, suitability for different fabrics and clothing articles.

Unit 3

Preparation of fabric for layout and cutting; stay stitching. Unit construction methods and fitting.

Surface layering · Applique- simple, cut, felt Quilting- hand and machine

·  Pleats· Tucks.

Anthropometric measurements: Importance and techniques. Garment designing: Techniques and importance

Unit 4

Flat patter making: Basic paper pattern, types of basic pattern, process of designing by flat pattern method.

Standard of good fit and fitting problems. Grading and adaption of basic block.

Units

Course details

Unit 1

Guidance: Meaning, scope and importance, objective and principles of guidance; need of educational guidance, different forms of guidance: group and individuals, types of guidance: educational, vocational and personal

Unit 2

Counselling Techniques: Concept, nature and scope of counselling, need and importance of counselling, types of counselling: directive, non-directive and

eclectic, tools and techniques of counselling

Unit 3

Counselling as service, purpose of student counselling; client -counsellor relationship, nature and functions of a counsellor, characteristics and necessary qualities (personal and professional) of a good counsellors, qualification and

training programme of counsellor

Unit 4

Guidance of children with special needs, guidance of the gifted and creative students, role of teacher in Guidance, difference between guidance and

counselling

Units

Course details

Unit 1

Meaning of quality, quality factors in food: Appearance, textural factors, flavour factors and other factors. Quality standards, assurance and factors affecting quality.

Unit 2

Methods and techniques for assessment of food quality: Sensory evaluation and

Objective evaluation. Quality control: Basic fundamentals for quality control.

Unit 3

Food standards, food laws and regulation: Prevention of Food adulteration act, Essential Commodity act, Fruit Product Order, Meat Product Order, Milk and Milk Product Order, Misbranding, Bureau of Indian Standards, Ag Mark

standard, Export quality control, Inspection Act, ISO, FSSAI.

Unit 4

Introduction to legal categories of food substances, food labelling, nutrition labelling, International food standards and Codex Alimentarius. Food additives: Needs for food additives, additives. Food safety: safety hazards and risk, food related hazards, HACCP as a method to prevent food borne illness.

Units

Course details

Unit 1

Entrepreneurship- concept, definition, need and significance of entrepreneurship development in India, entrepreneurship growth process, barriers, entrepreneurship education model. Entrepreneur-their characteristics, types, gender issues, role

demands and challenges. entrepreneurial Motivation,challenges faced by women entrepreneurs

Unit 2

Enterprise Planning and Launching : Types of enterprises classification based on capital, product, location, ownership pattern and process, sensing business opportunities and assessing market potential; market research,appraising of

project and feasibility

Unit 3

Managing Production- organizing production; input-output cycle, ensuring

quality. Managing marketing, understanding markets and marketing, functions of marketing, 4Ps of Marketing(same as marketing mix)

Unit 4

Financial Management: Meaning of finance, types and sources of finance estimation of project cost, profit Assessment

Units

Course details

Unit 1

Introduction to Childhood Disability: Defining disabilities, models of disability,

classifying disabilities, Social construction of disability, demography.

Unit 2

Common Childhood Disabilities: Identification, assessment and etiology with

reference to locomotor disability, visual disability.

Unit 3

Identification, assessment and etiology with reference to auditory and speech disability, intellectual disability, autism, learning disability

Unit 4

Children with Disabilities and Society: Families of children with disability, prevention and management of different disabilities, educational practices-

Special education and inclusion, policy and laws.

Units

Course details

Unit 1

Understanding Child Rights: Meaning of Child Rights and Convention on Child Rights. Knowing disadvantage and exclusion in relation to children Demographic

profile of the child in India. The role of state, family and children in promotion and protection of child rights

Unit 2

Children in Difficult circumstances :Street children, working children and homeless children, Child Abuse, Child Trafficking, Children in conflict with law, Laws and policies.

Unit 3

Conceptualizing Gender: Defining terms- sex, gender, masculinity, femininity. Socialisation for gender- gender roles, gender stereotypes Patriarchy and social

institutions, Perspectives on feminism

Unit 4

Gender Empowerment: Demographic profile, Issues and concerns related to girls

and women in India, Media and gender, Laws, policies and programmes for girls and women in India

Units

Course details

Unit 1

Meaning of NGO and GO. Difference between Government Organizations and

NGO , characteristics of good NGO, Structure of NGO and  functions of NGO

Unit 2

Historical Perspective of NGO, advantages of NGO, present status of NGO.

Contribution of NGO in the Development. Role of Development Communicator in developing NGO.

Unit 3

Starting a NGO,: steps for starting NGO, registration of NGO, selection of personnel , training of personnel, proposal writing under NGO, identifying funding agencies, resource mobilization, planning, implementation and evaluation

strategy under NGO, documentation, PR in NGO

Unit 4

NGO Management: Organizational types and structures, managing people and teams in NGOs, NGO management competencies, applying NGO principles and values, accountability and impact assessment for NGOs. Problems of

NGO: Training, recruitment, funding, resource mobilization, documentation

Units

Course details

Unit 1

Introduction: Ergonomics- concept, significance, history and growth, application of Ergonomics in design and work efficiency. Anthropometric Measurement-

history and its application in interior designing for different work areas and workers

Unit 2

The User: Component of worker input- affective, cognitive, temporal and

physical ( physical, physiological, psychophysical aspects of work)

Unit 3

Work Environment: Functional design and arrangement of workplaces. Work study: Time and motion study, energy studies. Indices of indoor comfort:

ventilation, lightening, temperature, noise

Unit 4

Product Design and development: Concept and stages of design features, sociopsychological aspect of product design.

DISTRIBUTION OF MARKS

Course

Total

Marks

Internal Marks Distribution

(Max=20)

External Marks Distribution

(Max=60)

All Theory papers

80

Assignment/ Internal Exam

Attendance/ Presentation

Type of Question

To attempt

Marks

15

05

Section - A- Long

Questions

Four out of Eight

15X4=60

Section - B Short

Questions

Four out of Eight

5X4=20

All Practical

50

File Work/ Assignment/Presentation/Viva

Practical work (one)

File work

VIVA

10

15

05

20

FIRST SEMESTER

Course Code

Name of Course

Marks

External

Internal

B.Sc. (H-001)

Principles of Human Nutrition (Theory)

80

20

B.Sc. (H-002)

System Dynamics and Management of Resources (Theory)

80

20

B.Sc. (H-003)

Fundamentals of Clothing and Textiles (Theory)

80

20

B.Sc. (H-004)

Fundamentals of Clothing and Textiles (Practical)

40

10

B.Sc. (H-005)

Elementary Human Physiology (Theory)

80

20

B.Sc. (H-006)

Elementary Human Physiology (Practical)

40

10

B.Sc. (H-007)

Human Development (Theory)

80

20

B.Sc. (H-008)

Communication and Instructional Technology (Theory)

80

20

B.Sc. (H-009)

Communication and Instructional Technology (Practical)

40

10

SECOND SEMESTER

B.Sc. (H-010)

Food Science, Processing and Storage (Theory)

80

20

B.Sc. (H-011)

Fashion studies (Theory)

80

20

B.Sc. (H-012)

Fashion studies (Practical)

40

10

B.Sc. (H-013)

Food Preservation (Theory)

80

20

B.Sc. (H-014)

Food Preservation (Practical)

40

10

B.Sc.(H-015)

Life span Development- I (Theory)

80

20

B.Sc.(H-016)

Fundamentals of Interior Decoration(Theory)

80

20

B.Sc.(H-017)

Fundamentals of Interior Decoration (Practical)

40

10

B.Sc. (H-018)

General English (Theory)

80

20

THIRD SEMESTER

B.Sc. (H-019)

Nutrition : A life cycle approach (Theory)

80

20

B.Sc. (H-020)

Nutrition : A life cycle approach (Practical)

40

10

B.Sc. (H-021)

Textile designing and finishes (Theory)

80

20

B.Sc. (H-022)

Textile designing and finishes (Practical)

40

10

B.Sc. (H-023)

Fundamentals of housing and space management

80

20

(Theory)

B.Sc.(H-024)

Fundamental of housing (Practical)

40

10

B.Sc.(H-025)

Life span Development – II (Theory)

80

20

B.Sc.(H-026)

Therapeutic nutrition and Dietetics I (Theory)

80

20

B.Sc. (H-027)

Environmental Science (Theory)

80

20

FOURTH SEMESTER

B.Sc. (H-028)

Therapeutic nutrition and Dietetics II (Theory)

80

20

B.Sc. (H-029)

Therapeutic nutrition and Dietetics II (Practical)

40

10

B.Sc. (H-030)

Traditional Indian textiles (Theory)

80

20

B.Sc. (H-031)

Traditional Indian textiles (Practical)

40

10

B.Sc. (H-032)

Consumer education (Theory)

80

20

B.Sc.(H-033)

Population Dynamics (Theory)

80

20

B.Sc.(H-034)

Introduction to extension education (Theory)

80

20

B.Sc.(H-035)

Early childhood education and Management (Theory)

80

20

B.Sc. (H-036)

Early childhood education and Management (Practical)

40

10

FIFTH SEMESTER

B.Sc. (H-037)

Nutrition education (Theory)

80

20

B.Sc. (H-038)

Nutrition education (Practical)

40

10

B.Sc. (H-039)

Program Development for Rural Families (Theory)

80

20

B.Sc. (H-040)

Program Development for Rural Families (Practical)

40

10

B.Sc. (H-041)

Marriage and family Dynamics (Theory)

80

20

B.Sc.(H-042)

Financial Management (Theory)

80

20

B.Sc.(H-043)

Clothing construction and Flat pattern making (Theory)

80

20

B.Sc.(H-044)

Clothing construction and Flat pattern making (Practical)

40

10

B.Sc. (H-045)

Guidance and Counselling (Theory)

80

20

SIXTH SEMESTER