Gujarat Board Home Science Syllabus for Class 11

COURSE STRUCTURE
CLASS XI (THEORY)
One Paper (Theory)                         Time: 3 Hours                70 Marks

I. Concept of Home Science                                                 02 Marks
II. Know myself                                                                    17 Marks
III. Nutrition for Self and Family                                          17 Marks
IV. My Resources                                                                 17 Marks
V. My Apparel                                                                      17 Marks

Unit I: Concept of Home Science and its Scope                    (Periods 2)

Home Science, its scope.

Unit II: Know myself : Issues related to adolescents                 (Periods 33)

Adolescence, meaning, early (12-15 years) and late (16 - 18 years) adolescence, early and late maturers.
Characteristics: Cognitive Development: Transition from concrete to formal operations; physical Development: Growth spurt, sexual development; Social and Emotional development: importance of peer group, interest in the opposite sex, varied and changing interests, concern about future; adolescence a period of strain and stress.
Important developmental tasks: accepting one’s physique; achieving new and more matured relations with agemates of both sexes; achieving a masculine/feminine social gender role; achieving emotional independence from parents; preparing for career; reproductive health and prevention of anaemia.
Individual differences: difference between same sex, differences across the two sexes, early and late maturers, role of heredity and environment (family, peers, school and neighbourhood).
Interpersonal Skills: with the family, peers and members of the community.
Special needs of adolescents -
(i) Nutritional requirements: qualitative and quantitative;

(ii) exercise and entertainment; importance of physical activity in social development and prevention of obesity (iii) understanding from parents.
Some problems of adolescence: awkwardness due to growth spurt; freedom and control; depression; alcohol, drugs and smoking; delinquency; problem related to sex; ignorance and increased curiosity; prevention of HIV / AIDS and other sexually transmitted diseases; Population Education: problems of over population; neglect of girl child: causes, prevention, legal and social laws, government incentives to improve status of girl child, desire for male
child; small family norms.

Unit III : Nutrition for Self and Family            (Periods 45)

Definition and relationship between food, nutrition, health: nutritional status; classification of foods on the basis of nutrients and functions; nutritional status and calorie intake as a basis of poverty line.
Functions of food: body building, energy giving, protective, regulatory; physiological, psychological and socio-cultural; signs of good health; physical status, psychological status, mental ability, mortality and longevity.
Selection of foods for optimum nutrition and good health: basic knowledge of nutrients - sources, functions, deficiency and prevention; proteins, carbohydrates, fat, dietary fibre, vitamins - A, D.
B 1, B2, niacin, folic acid, B 12 and vitamin C; minerals-calcium, iron and iodine. Basic food groups (ICMR) and their contribution; concept of balanced diet; food and nutritional requirements for family (ICMR tables); factors influencing selection of food: culture, family food practices, media, peer group and availability of foods.

Maximum nutritive value from food by proper selection, preparation, cooking and storage:
Selection and storage of foods-perishable, semi-perishable, non-perishable; convenience foods; Reasons for spoilage; brief description of household methods of preservation-refrigeration, dehydration, use of chemicals and household preservatives. Preparation of food; loss of nutrients during preparation of food and their minimization; Cooking; principles of cooking; Methods of cooking-boiling, steaming, pressure cooking, deep and shallow frying, parboiling, sauteing, roasting and grilling; Effect of cooking on the nutritive value of food; Method of enhancing nutritive value-germination,
fermentation, fortification and proper food combination.

Unit IV: My Resources                  (Periods 36)

Resources: meaning, types: (i) human-knowledge, skills, time, energy, attitudes; (ii) material: money, goods, property; (iii) community facilities; Schools, parks, hospitals, roads, transport, water, electricity, fuel, fodder; need to manage the resources; methods of conservation of shared
resources.
Management: meaning and need for management; steps in management: planning, organizing, controlling, implementing and evaluation; decision making and its role in management.
Time and energy management: need and procedure for managing time for occupation and leisure; work simplification: meaning and methods; activities in the home: sleeping, studying, cooking, eating, bathing, washing, entertaining-need to organize space for these activities; use of colours and accessories to make these centres attractive; role of different members of the family in efficient running of a home.
Work ethics: meaning and importance; discipline at work place; reaching on time, staying in seat, knowing the job, using polite language.

Unit V: My Apparel                  (Periods 34)

Fibre Science: types of fibres: (i) natural-cotton, silk and wool; (ii) man-made pure rayon nylon and polyester) and blend (terrycot, terrysilk, terrywool,).
Fabric Construction: Basic procedure of any yarn making (spinning, mechanical spinning, chemical spinning, weaving: plain, twill & satin, other methods-knitting and nonwoven, effect of weaves on appearance, durability and maintenance of garment.
Finishing: meaning and importance; types: (i) basic: cleaning, bleaching, stiffening, tantering; (ii) special: mercerisation, shrinkage control, water proofing; dyeing and printing.