CBSE Class-12 Syllabus 2018-19 (Home Science)

HOME SCIENCE (Code No. 064)
CLASS XII (2018 – 19)
COURSE STRUCTURE (THEORY)

One Paper (Theory) : 70 Marks
Time: 3 Hours : Periods: 220

Unit I: Human Development: Life Span Approach (Part II) ; 40 Periods

A. Adolescence (12 – 18 years)
(i) Growth & Development – Domains and principles.
(ii) Meaning, characteristics and needs.
(iii) Influences on identity formation

(a) Biological and Physical changes-early and late matures. (Role of heredity and environment)
(b) by social, culture and media.
(c) Emotional changes.
(d) Cognitive changes.

(iv) Specific issues and concerns

(a) Eating disorders-Causes, consequences and management – Anorexia Nervosa, Bulimia.
(b) Depression
(c) Substance Abuse
(d) Related to sex
(e) Handling stress and peer pressure

B. Adulthood:
(i) Young & middle adulthood: Understanding and management of new responsibilities, carrier marriage and family.
(ii) Late Adulthood/Old age:

(a) Health and Wellness: physical, social, emotional, financial, recreational needs
(b) Care for elderly (at home and outside – old age home)
(c) Anger management

Unit II: Nutrition for Self, Family and Community ; 40 Periods

(a) Meal Planning: Meaning and importance, principles and factors affecting meal planning;
Nutritional needs, food preferences and modifications of diets in different age groups: infants,
children, adolescence, adults, elderly and in special conditions: pregnancy and lactation (including
traditional foods given in these conditions)

(i) Use of basic food groups (ICMR) and serving size in meal planning
(ii) Factors influencing selection of food: culture, family food practices, media, peer group, availability of foods, purchasing power, individual preference & health.

(b) Food safety and quality:

(i) Safe food handling (personal, storage, kitchen, cooking and serving).
(ii) Safety guards against food adulteration, definition and meaning of food adulteration as given by FSSAI (Food Safety and Standard Authority of India).
(iii) Common adulterants present in cereals, pulses, milk and milk products, fats and oils, sugar, jaggery, honey, spices and condiments.

(iv) Effects of some of the adulterants present in the foods: kesari dal, metanil yellow, argemone seeds.
(v) Food standards (FPO, Agmark, ISI).

(c) Therapeutic modification of normal diet with respect to consistency, frequency, foodstuffs, nutrients and methods of cooking.
(d) Modification of diet according to common ailments: diarrhoea, fever, jaundice, hypertension, diabetes and constipation. Physiological changes, clinical symptoms, requirements and dietary requirements in each condition.

Click Here To Download Full Syllabus

Courtesy: CBSE

<< Go Back to Main Page