HOME

SCIENCE (Code No. 064)

(CLASSES – IX AND X)

Home science is a practical science that is essential for every individual to

handle challenging responsibilities of the life. Home Science as a discipline
aims to empower learners by developing understanding of five different areas
namely:
l Food and Nutrition
l Human Development, Childhood Studies
l Resource Management
l Fabric and Apparel Science
l Development Communications and Extension
The subject helps students to understand changing needs of Indian society,
academic principles as well as develop professional skills.

Objectives: The syllabus at Secondary level develops an understanding in

the learners that the knowledge and skills acquired through Home
Science facilitates development of self, family and community. It
endeavours to –
l Acquaint learners with the basics of human development with specific
reference to self and child.
l Help to develop skills of judicious management of various resources.
l Enable learners to become alert and aware consumers.
l Impart knowledge of nutrition and lifestyles to enable prevention and
management of diseases.
l Inculcate healthy food habits.
l Help to develop understanding of textiles for selection and care of
clothes.
l Develop skills of communication to assist in advocacy and dissemination of
knowledge to community.
 Home Science (Code No. 064)
Class - IX (2019-20)

Course Structure: Theory & Practical Theory : 70 Marks

Time: 3 Hrs. Practical : 30 Marks

No. Units Marks No. of Pd.

1 Concept and scope of Home Science Education and 03 05
recent trends
2 Human growth & Development – I 08 25
3 Family and Values 08 20
4 Food, Nutrition and Health 15 45
5 Fiber and Fabric 15 34
6 Resource Management 14 34
7 Measures of Safety and Management of Emergencies 07 17
Total 70 180
Practical 30 40
Grand Total 100 220

Unit I : Concept and scope of Home Science Education and recent trends 05 Pd

a) Concept of Home science

b) Fields of Home Science
c) Relevance of study of Home Science and career options
d) Recent trends

Unit II : Human Growth & Development – I 25 Pd

a) Concept of growth and development
b) Principles of growth and development
c) Factors affecting growth and development (environmental and heredity)
d) Age specific milestones (Birth to adolescence)

Unit III : Family and Values 20 Pd

a) Concept and types of family

b) Role of family in Holistic development of an individual (Physical,
Social, Psychological and spiritual)
c) Ethical and value based society (need for happy family, respect and
care for each member of family, Dignity of labour, work distribution
within the family)
d) Importance of Girl Child.
e) Influence of various factors on a family : Globalisation, urbanisation,
migration, technology and media.

Unit IV : Food, Nutrition and Health 45 Pd

a) Definition of food, nutrition, nutrient, Health and nutritional status.
b) Food and its functions (Physiological, social and psychological)
c) Nutrients : sources and functions
d) Relationship of food, health and diseases
e) Malnutrition : concepts and components (over nutrition and under nutrition)
f) Concept of Balanced Diet
g) Methods of cooking and processing
• Cooking methods : Dry methods, moist methods, combination methods
• Processing methods : Germination, Fermentation, Mutual
supplementation / Combination
• Conservation of nutrients while cooking and processing

Unit V : Fibre and Fabric 34 Pd

a) Definition of Fiber and Yarn
b) Classification of fiber on the basis of origin and length
c) Characteristics of fibers : feel, appearance, colour fastness, length,
strength, absorbency, shrinkage, elasticity, effect of heat and sunlight.
d) Methods of construction of fabric – brief description of weaving, knitting
and felting.
e) Selection of fabric : Factors affecting selection of fabric (age,
purpose, occupation, fashion, figure, climate, comfort and cost).

Unit VI : Resource Management 34 Pd

a) Resources : Definition and characteristics
b) Types of resources (Human : Time, Energy, Knowledge and attitude
Non-Human : Money, materialistic goods and community resources)
c) Waste Management – Need to refuse, reduce, reuse, repair and recycle
waste.
d) Proper disposal of kitchen waste (Biodegradable : Composting,
Vermicomposting,
biogas and bagass. Non Biodegradable : Inceneration, Land fills and
recycle)

Unit VII : Measures of Safety and Management of Emergencies 17 Pd

a) Accident prone / Unsafe Zones at home
b) Need of safety at home
c) Measures of safety against burns, electric shocks, cuts, fractures, bites,
poisoning
d) First Aid : Concept and Importance
 Practicals
40 Periods 30 Marks
1) Observation of motor skills in three year old child.
2) Behavioral changes in an adolescent through observation method among peer any two
group. (3x2=6 Marks)
3) Role of family members: collage / chart etc.
4) Design educational games specific to functions / sources of nutrients.

5) Weights and measures: Equivalents / conversions of Ounce, gram, cup, teaspoon,

tablespoon, how to use a kitchen weighing scale.
6) Identification of fruits, vegetables, spices, oils, sugars, cereals, and lentils 4 Marks
7) Food processing method demonstration: Germination and Fermentation.
8) Collection and Identification of fabrics, physical and burning tests. 3 Marks
9) Take a case study of a house for disposal of kitchen waste and encourage segregation of
biodegradable and non-biodegradable waste, through creating slogans / posters etc. 5 Marks
10) Prepare a first aid kit and practice giving first aid for burns, cuts, bites, fractures, electric shocks.
(group activity) 5 Marks
11) File work 4 Marks
12) Viva voce 3 Marks
 Home Science (Code No. 064)
Class - X (2019-20)

Course Structure: Theory & Practical Theory : 70 Marks

Time: 3 Hrs. Practical : 30 Marks

No. Units Marks No. of Pd.

1 Human Growth & Development – II 12 30
2 Management of Resources 12 30
3 Food and Personal Hygiene 08 18
4 Meal Planning 13 42
5 Food Safety and Consumer Education 12 30
6 Care and Maintenance of Fabrics and Apparel 13 30
Total 70 180
Practical 30 40
Grand Total 100 220

Unit I : Human growth & development II (30 periods)

a) Play (0-5 years), role of play in growth & development of children. Types of
play-active, passive, natural, serious and exploratory, selection of play
material for children.
b) Childhood. Adolescents and Adulthood : Special Features.
c) Problems of Adolescents
d) Old Age : Need of care

Unit II : Management of Resources : Time, Energy & Money (30

periods)
a) Time Management - Definition & Importance
b) Time plans - Factors affecting time plan
c) Energy Management : Definition and Importance
d) Fatigue and work Simplification

e) Family Income & Types : Expenditure & Importance of Saving and

Investment Schemes (Only Listing)
Unit III : Food & Personal Hygiene (18
periods)
a) Principles of hygienic handling of food, including serving of food.
b) Hygiene in kitchen
c) Personal hygiene of food handler
d) Hygiene during food storage
Unit IV : Meal Planning (42
periods)
a) Concept of Meal Planning
b) Factors affecting meal planning : age, sex, climate, occupation, cost of food
items, number of family members, occasion, availability of food, family
traditions, likes and dislikes
c) Basic food groups
d) Use of food groups in planning balanced diet, in context of self. RDA
Protein and Energy-ICMR (2010) and its uses in family diets
Unit V : Food Safety and Consumer Education (30
periods)
a) Food Safety, mal-practices of traders, price variation, poor quality, Faulty
weights and measures, non-availability of goods, misleading information,
lack of standardized products
b) Food adulteration : Concept, adulterants & harmful effects of
adulteration, FSSAI Standards (2006)
c) Consumer Rights and problems faced by consumer, redressal and rights
(Listing)
d) Sources of Consumer Education - Govt & Non-Govt. Agencies (Only listing)
Unit VI : Care and Maintenance of Fabrics and Apparel (30
periods)
a) Cleaning and finishing agents used in routine care of clothes.
b) Stain Removal
c) Storage of cotton, silk, wool and synthetics
d) Readymade garments, selection, need and workmanship
 Practicals
40 Periods 30 Marks

1. Make suitable play material for children between 0-3 years (work in a pair)
2. Plan a balanced diet to self (only one meal). 6
Marks
3. Prepare a time plan to self for one day.
4. Prepare a report on any five malpractices you have observed in the market.
5. Undertake a market survey and collect five (5) food labels, analyze them and
illustrate the labels. 3 Marks
6. Remove common stains of curry, paint, ball pen ink, grease, lipstick, tea and
coffee 3 Marks

7. List five areas of agreement and disagreement each with parents, siblings and
friends, and present the solutions to class. Project Report 5 Marks
8. Examine positive & negative qualities of one readymade and one tailor made
garment. 3
Marks
9. Prepare a care label for a readymade garment according to its fabric and design. 3
Marks
10. Practical File. 4
Marks
11. Viva Voce. 3
Marks
 Home Science (Code No. 064)
Class - IX & X (2019-20)
Design of the Question Paper

The weightage of the distribution of marks over different dimensions of the question
paper for classes IX & X shall be as follows:
Time: 3 Hrs. Theory: 70 Marks
Practical: 30 Marks
A. Weightage of Content-Unit-Class : IX (2019-20)
No. Units Marks
1 Concept and scope of Home Science Education and recent trends 03
2 Human growth & Development – I 08
3 Family and Values 08
4 Food, Nutrition and Health 15
5 Fiber and Fabric 15
6 Resource Management 14
7 Measures of Safety and Management of Emergencies 07
Total 70
Practical 30
Grand Total 100

B. Weightage of Content-Unit-Class : X (2019-20)

Time: 3 Hrs. Theory : 70 Marks
Practical : 30 Marks

No. Units Marks

1 Human Growth & Development – II 12
2 Management of Resources 12
3 Food and Personal Hygiene 08
4 Meal Planning 13
5 Food Safety and Consumer Education 12
6 Care and Maintenance of Fabrics and Apparel 13
Total 70
Practical 30
Grand Total 100
 QUESTION PAPER DESIGN 2019-20
HOME SCIENCE CODE NO. 064 CLASS- IX&X
TIME: 3 Hours Max. Marks: 70
S. Typology of Learning Objectiv Short Case Long Long Total %
No. Questions outcome e type Answer study Answer Answer Marks Weig
s and Questio (SA) and – II (LA- – II (LA- htage
Testing ns (2 picture I) II)
Skills (OTQ) marks) based (4 (5marks
(1 (3 marks) )
mark) marks)
01 Remembering
(Knowledge
based Simple
recall questions,
to know specific
facts, terms, 4 1 1 1 1 18 26%
concepts,
principles, or
theories; Identify,
define, or recite
information)
02 Understanding-
(Comprehension
– to be familiar
with meaning and
to understand
conceptually, 5 1 - - 1 12 17%
interpret,
compare,
contrast, explain,
Reasoni
paraphrase
ng
information)
Analytica
03 Application- (Use
l Skills
abstract
Critical
information in
Thinking
concrete situation,
to apply
knowledge to new
5 2 1 1 1 21 30%
situations. Use
given content to
interpret a
situation, provide
an example, or
solve a problem)
04 High Order
Thinking Skills –
(Analysis and
Synthesis –
Classify,
compare, 1 1 - 1 1 12 17%
contrast, or
differentiate
between different
pieces of
information:
 Organize and / or
integrate unique
piece of
information from a
variety of
sources)
05 Evaluation –
(Appraise, judge,
and /or justify the
value or worth of 3 - - 1 - 07 10%
a decision or
outcome, or to
predict outcomes)
TOTAL 1x18=
2x5= 10 3x2=6 4x4= 16 5x4=20 70 100%
18
ESTIMATED TIME 165 min. +
20
35 min. 25 min. 35 min. 50 min. 15 min. For
min.
revision


Note: No Chapter wise weightage, care should be taken to cover all chapters.

Scheme of questions
Total number of questions = 33
Weightage to difficulty level of questions

S. No. Estimated difficulty Percentage

1 Easy 20
2 Average 60
3 Difficulty 20