B.Sc.

Home Science
DISTRIBUTION OF DIFFERENT COURSES AND CREDITS IN VARIOUS SEMESTERS

Offered By:

Department of Home Science

Faculty of Science
Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur

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Course Code: HSC 101
Course Title: Introduction to Community Science
Credits: 2+0
Units Topic
I Traditional Home Science and its Relevance in current era Contribution made by
Indian Home Scientists i.e. M Swaminathan, C V Gopalan, S K Day, Ravindra
NathTagore etc.
II Basic concepts in food and nutrition
Basic terms used in study of food and nutrition
Understanding relationship between food, nutrition and health
Functions of food-Physiological, psychological and social
III Introduction to Resource Management
Concept, universality and scope of management
Approaches to management
Ethics in management Motivation Theory
IV Importance of clothing
Clothing functions and theories of origin
Clothing terminology
Individuality and conformity, conspicuous consumption and emulation Selection
of clothes for self.
V Understanding Human Development Definitions, scope and multidisciplinary
nature of Human Development
Contexts, stages and domains of development
Principles of Growth and Development: Norms and Milestones
VI Extension: concept, goals, philosophy and history
Principles of extension
Relationship between communication and extension - role of extension in
development

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Course Code: HSC 102 (A130101)
Course Title:
Fundamentals of Nutrition and Human Development
Credits: 4+0
Units Topic
I Selection, nutritional contribution and changes during cooking of the following food
groups:
Cereals
Pulses
Fruits and vegetables
Milk & milk products

Eggs
Meat, poultry and fish
Fats and Oils
II Cell and Digestive System
Respiratory and Cardiovascular system
III Food and Nutrition
Food- Meaning, Classification and function
Nutrition- Concept of Nutrition
Nutrients-Macro and Micro, sources and deficiency diseases.
IV Cooking Methods- Methods, Advantages and Disadvantages
Preservation of Nutrients while Cooking.
Traditional methods of enhancing nutritional value of foods germination,
fermentation, food synergy etc.
V Introduction to Human Development:
Concept, Definition and need to study of Human
Development
Domains, Stages and contexts of development
Principles of Growth and Development
Determinants of Development- heredity and environment

Prenatal Development and Birth Process:

Conception, Pregnancy and Childbirth
Stages of birth

VI Prenatal Development and Birth Process:

Conception, Pregnancy and Childbirth
Stages of birth
Types of delivery (natural, c-section, breech, home vs.
assisted delivery)
Physical appearance and capacities of the new-born
Factors affecting Pre-natal development

VII Infancy:
Developmental tasks during Infancy and Preschool
Stage.
Physical and Motor Development.
Social and emotional development

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 Cognitive and language development
VIII Early Childhood (Pre School) years:
Developmental Tasks during Early childhood.
Physical and Motor Development
Social and emotional development
Cognitive and language development

Course Code: HSC 103 (A130102)

Course Title: Healthy recipe development and Food Preparation
Credits: 0+2
Units Topic
I Basic cooking skills
- Weighing of raw materials
- Preparing of different food items before cooking
II Preparation of various dishes using different methods of
cooking
- Boiling /steaming
- Roasting
- Frying – Deep/shallow
- Pressure cooking
- Hot air cooking/Baking
III Different styles of cutting fruits and vegetables
- Salad Decoration/Dressings
IV Preparation of nutrient rich dishes
- Protein rich dish
- Carbohydrate rich dish
- Fat rich dish
- Vitamins rich dish
- Minerals
- Fibers

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Course Code: HSC 104(A130201)
Course Title: Introduction to Clothing and Textiles& Family Resource Management
Credits: 4+0
Units Topic
Part A
I Introduction a) Introduction to Clothing and Textile (b) Its
importance in day-to-day life (c) Scope (d) Classification of textile
fiber on the basis of their source (e) General properties of fibers primary and secondary
II Knowing Fibers-Manufacture, processing, properties and uses of
(a) Cellulosic Fibers-cotton, Linen (b) Protein Fibers-Wool, Silk
(c) Synthetic/Manmade fibers-Nylon, Polyester, Acrylic, Rayon.
III Yarn to Fabrics (a) Definition of Yarn, Manufacture of Yarn and
Yarn Properties (b) Different fabric construction techniques
(Weaving, Knitting, Felting, Braiding, Non-woven) (c) Weaving of Cloth-Terminologies
and Steps in Weaving. (d) Types of weaves- Basic and Decorative
IV Clothing Construction (a)Tools for Clothing construction (b)
Introduction to sewing machines, its parts and maintenance, (c)
Importance of Drafting, Draping, Flat pattern techniques -
advantages & disadvantages (d) fabric preparatory steps for
stitching a garment - preshrinking, straightening, layout, pinning,
Marking and cutting.
Part B
V Introduction to Home Management: Basic Concepts, Purpose
And Obstacles of Management. Process of Management – Planning,
Organizing, Controlling and Evaluation. Motivating Factors in
Management – Values, Goals and Standards – Definition and
Classification.
VI Resources, Decision making & Family life cycle: Meaning,
Characteristics, Types and Factors affecting the use of Resources.
Steps and Role of Decision Making in Management. Stages of
Family Life Cycle.
VII Time, Energy and Money Management: Time as a Resource,
Steps in making Time Plan, Tools and Aids in Time Management. Energy as a Resource,
Work Curve, Fatigue- Types, Causative Factors and Alleviating Techniques. Family
income as a Resource, Sources of Income and Expenditure and Saving. Preparation of
Family budget in view of family income.
VIII Work Simplification and Household Equipments: Meaning and Techniques of Work
Simplification, Mundell’s Classes of Change. Principle, Use and Care of Household
Equipments such as Pressure Cooker, Mixer and Grinder, Refrigerator, Washing
Machine, Vacuum Cleaner & Solar Cooker

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Course Code: HSC 105(A130202)
Course Title: Clothing and Textiles
Credits: 0+2
Units Topic
I Identify fibers and fabrics(a) Fibre identification tests- Visual,
burning and microscopic- natural and synthetic, pure and blended fibres.
(b) Weaves identification and understanding their usage
II Learning to stitch (a) Knowing how to stitch-an idea of
straight-line stitching, stitching on curves and at corners (b)
Basic Stitching-Temporary Stitching, Permanent and
decorative stitching
III Basic sewing (a) Seams-Plain seams and its finishing, run &
fell seam, French seam (b) Attaching different Fasteners (c)
Disposal of fullness-darts, gathers, tucks and pleats (d)
Neckline Finishing-Facing & Binding
IV Preparing Frock (a)Drafting, cutting and stitching of Childs’
basic block and sleeve block. (b)adaptation to “Gathered
frock” with Peter Pan collar and puff sleeves

Course Code: HSC 201(A130301)

Course Title: Advance Nutrition and Human Development
Credits: 4+0
Units Topic
Part A
I Meal Planning- Definition , importance , factors affecting meal
planning , Balanced Diet , RDA
II Nutrition During Infancy and Childhood- Nutrition Requirement,
RDA and Diet Plan
III Nutrition During Adolescence, Adulthood and Old Age. Nutrition
Requirement, RDA and Diet Plan
IV Nutrition During special condition pregnancy and lactation
Nutrition Requirement, RDA and Diet Plan
Part B
V Middle Childhood Years
Developmental tasks and characteristics of middle childhood
period
 Physical and motor development
 Social & emotional development
 Cognitive development
 Language development
VI Puberty and Adolescence
 Development tasks and characteristics
 Significant Physical physiological and hormonal changes in
Puberty.
 Self and Identity, Factors influencing Identity& Personality
Development.
 Family and peer relationship
Problems – Drug and Alcohol abuse, STD, HIV/AIDS, Teenage
Pregnancy.

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VII Cognitive, Language and Moral Development during Adolescence:
 Perspective on cognitive development, development of
intelligence and Creativity
 Adolescent language
 Adolescent Morality
VIII Introduction to adulthood:
Concept, transition from adolescence to adulthood
Developmental tasks of Adulthood
Physical and physiological changes from young adulthood
to late adulthood
Responsibilities and adjustments-educational, occupational, marital and
parenthood

Course Code: HSC 202(A130302)

Course Title: Human Development
Credits: 0+2
Units Topic
I Preparation of an album on developmental milestones of
children.
Prepare child literature.
Visit to Child Care Centers/ anganwadi
II Study of physical, social, emotional, cognitive, language development (any
two).
Observations of child rearing practices in families from
different social classes
III Interviews of adolescent girls and boys to understand their life
style, behavior and problems
IV Carry out case studies to know more about the different life stages, e.g., school
going children, adolescents, Young adults.
(any two)

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Course Code: HSC 203(A130401)
Course Title: Housing & Extension Education
Credits: 4+0
Units Topic
I Housing: Needs of a House, Difference between House &
Home, way to acquire house (Own & rented). Factors
influencing selection and purchase of house and site for house
Building.
II House Planning: Principles of house planning, Planning
Different residential spaces in a house. Planning house for
Different income groups.
III Interior Designing: Introduction to Interior designing.
Importance of good taste. Objective of Interior decoration.
Elements of design – Line, Shape, Texture, Color, Pattern,
Light & Space. Principle of design- Proportion, Balance,
Rhythm, Emphasis, Harmony
IV Home Decors: Furniture, Furnishings (Curtain, Draperies,
Floor coverings, Wall celing, Lighting, Accessories (Wall
painting, Mirrors, wall art, Sculpture & Antiques, Flower
arrangements) etc.
V Extension Education: Meaning, Concepts, Objectives, Scope,
Principles, Philosophy of Extension Education. Early
Extension Efforts in India. Formal & Non-formal Education.
VI Extension Teaching & Learning: Role and Qualities of an
Extension worker. Steps in Extension Teaching Process,
Criteria for Effective Teaching & Learning.
VII Communication & Extension Teaching Methods:
Definition, Importance, Characteristics, Elements, Models &Challenges in
communications. Relationship between
Communication, Extension & Development.
Extension Teaching Methods- Classification, Factors guiding
the Selection & use of Extension teaching methods.
VIII Audio- visual Aids: Definition, Importance, Classification,
Selection, Preparation & Effective use of Audio-visual Aids.

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Course Code: HSC 204(A130402)
Course Title: Resource Planning & Decoration
Credits: 0+2
Units Topic
I Preparation of time plans for self and family.
Drafting family budget for different income groups.
II Market Survey of Household Equipments- (Pressure
cooker, Toaster, Gas Stove, Mixer & Grinder,
Refrigerator, Washing machine, Microwave, Solar
cooker)

III Draw House Plans Standard Specifications & Furniture

Layout.

IV Preparation of Color wheels &Color schemes.

Flower Arrangement & Floor Decoration (Rangoli)-
Application of Design principles and Elements of Art ,
Innovation of new styles.

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Course Code: HSC 301(A130501)
Course Title: Surface Ornamentation of fabrics
Credits: 4+0
Units Topic
I Techniques of Creating variety on fabrics (a) weaving(b)
finishing of fabrics(c) dyeing of fabrics(d) printing fabrics(a)
embroidery and other decoration methods
II Finishes (a) Classification of fabric finishes (b) Study of purpose and process
of finishes (i) General Purpose finishes-Bleaching, Mercerization, Calandering,
Sanforization, Tentering, Singeing, Scouring (ii) Functional Finishes
III Dyeing (a) Classification of dyes- Natural v/s Synthetic,
advantages and limitations (b) Theory of dyeing (c) Properties
and use of Dyes-Basic, Acidic, Direct, Azoic, Natural, Sulphur,
Vat, Disperse and Reactive dyes (d) Resist Dying Techniques-
Tie & Die, Batik.
IV Printing (a) Direct printing- Block, Screen, Stencil, Roller (b)
Transfer printing (c) Discharge printing, Resist printing (d)
Polychromatic, Inkjet and Digital printing techniques (e) After
treatment of dyed and printed goods
V Traditional Embroideries: Meaning and status of traditional crafts in India,
Knowing about the Traditional Embroideries of different states - Zardozi,
Kashida of Kashmir, Phulkari of Punjab, Kantha of Bengal, Chikankari,
Kasuti, of UP, Sindh and Kutch work of Gujarat.
VI Traditional Textiles: Knowing the Traditional textiles of
different states of India (a) Woven fabrics- Baluchars, brocades,
Kashmir carpets, Patola, Ikat, Pochampalli, Chanderi (b) Printed, painted and
dyed-Sanganeri, Bhagru, Kalamkari, Madhubani, Bandhani.
VII Water(a) Water and its uses in textile industry , properties,
(b)types of water used for processing (c) Hardness and removal
of Hardness of water.
VIII Laundry and dry cleaning of fabrics and garments
(a) Methods of Laundry and Dry cleaning (b) Dry cleaning
process (c) Reagents of Laundry-Blues, Bleaches, Optical
Brighteners, Stiffening agents (d) Types of soaps and detergents
(e) Cleaning action of soaps and detergents.

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Course Code: HSC 302(A130502)
Course Title: Community Development & Programme Planning
Credits: 4+0
Units Topic
I Community Development: Meaning, Definition, Functions,
Objectives, Philosophy, Principles of Community
Development Programme in India.
II Community Development Organization: Meaning, Types, Principles, Role &
Administrative Structure at the National,
State, District, Block & Village levels.
III Home Science Extension Education in Community
Development: Origin, Concept, Need, Importance
and Contribution of Home Science Extension Education in
National Development.
IV Recent Development Programme for Women &Children:
Support to Training & Employment for women (STEP),
Swarnjayanti Gram SwarojgarYogna (SGSY), Integrated
Child Development Services (ICDS) etc.
V Support Service of Youth Development: NCC, NSS, Youth Camp
Youth Clubs etc.
VI NGO & Others: Contribution towards community services,
Types & Role of NGO - WHO, CARE, UNICEF, UNESCO,
UNDP, CRY, HELP-AGE INDIA.
VII Leadership: Concept, Definitions, Types, Importance,
Function and Role of Community leaders. Methods of
Identifying and Training of leaders.
VIII Programme Planning: Programme planning component
cycle and its components-
(i)Designing the project – Defining the objectives, Identifying
resources, approach, feasibility and Work plan.
(ii) Implementation.
(iii) Monitoring and Evaluation

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Course Code: HSC 303(A130503)
Course Title: Community Transformation
Credits: 0+2
Units Topic
I Identify the target group & their relevant issues i.e. help nutrition, Education,
Women’s & Family issues followed by preparing a report.
II Observe & Critical analysis nearby community of women & children related
welfare program followed by the preparation of report.
III Prepare & learn the use of Audio-visual Aids.
IV Identity to create an awareness on the existing
Contemporary issues.
Develop a script in the Folk drama (NukkadNatak) format to perform in the
target group.

Course Code: HSC 304(A130601)

Course Title: Dietetics and Therapeutic Nutrition
Credits: 4+0
Units Topic
I Introduction
a) Definition of Health Dietetics and Therapeutic Nutrition
b) Importance of Diet Therapy
c) Facts about fast foods/Junk foods
d) Objectives of therapeutic Diet
e) Principles of diet therapy
II Diet and feeding methods
a) Modification of normal diets for therapeutic purposes
b) Methods of modification
 On the basis of nutrients
 On basis of consistency
c) Different feeding methods
 Oral feeding
 Tube feeding
III Energy Metabolism
a) The calorific value of food
b) Measurement of energy exchange in the body
 Direct calorimeter
 Indirect calorimeter
c) Factors influencing the Basal Metabolic Rate
d) Factors influencing the total energy requirement
IV Diet during fevers and infections
a) Introduction to fever –Acute fever
–Chronic fever
b) Important changes in nutrition during fever
c) Modification of the diet

V Diet during Digestive system disorders

a) Peptic ulcers–Causes, symptoms and diet modification
b) Diarrhea and Constipation –Causes, treatment and diet

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 modification
VI Weight Management
a) Overweight and Obesity
–Introduction to Obesity
–Causes of Obesity
–Diet Modification
b) Underweight
–Causes
–Treatment
–Diet Therapy
VII Therapeutic Diets in Cardiac Diseases
a) Atherosclerosis
–Introduction
–Dietary factors influencing lipid level in blood
–Modification of diet and Meal Pattern
b) Hypertension
–Causes and symptoms
–Diet in Hypertension
VIII Endocrinal Disorders
a) Introduction to endocrinology
b) Various endocrine glands and their functions : Thyroid,
Adrenal and Pancreas
c) Diabetes Mellitus–occurrence types, symptoms, metabolic changes, dietary
modification and educating the patient.

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Course Code: HSC 305(A130602)
Course Title: Research Methodology and Gender Development
Credits: 4+0
Units Topic
Part A
I Social Research: Concept, Scope, Steps of research
II Sampling Concept, Techniques, Principles and Limitations of
Sampling.
III Data Collection: Sources of Data Collection: Primary & Secondary Tools of
Data collection: Interview schedule, Observation, Questionnaire, Methods of
data collection
IV Report Writing Summary, Conclusion and Recommendations,
Writing references, Writing process of research report: Formal Style of
writing, Preface, Chapterization, Headings, Tables and
Figures, Appendices, Bibliography and Acknowledgement
Part B
V Women in Development: Capacity Building for women-
Education, Decision Making abilities, Opportunities,
Awareness & Information on social and legal issues.
VI Women’s Organizations & Collective Strength: Women’s
action groups and women’s participation in development Initiative.
VII Employment Trends of women: Need for self-employment,
Opportunities & challenges in an organized and un-organized
sector.
VIII Entrepreneurship Development to empower women:
Motivation, Development of women entrepreneurs in India,
Schemes available to encourage women entrepreneurship. (a)
Bhartiya Mahila Bank Business Loan (b) Annapurna Scheme.
(c) Stree Shakti Package (d) Mudra yojana scheme for CCwomen. (e)
Mahilaudyamnidhi scheme.

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Course Code: HSC 306(A130603)
Course Title: Therapeutic Diet Preparation and Nutrient Evaluation
Credits: 0+2
Units Topic
I Modification of normal diet for therapeutic purposes preparation
and presentation
II Therapeutic Diet Preparation and Nutrient Calculation of
- Diet in fever
- Diet in diarrhea
- Diet in Constipation
III Therapeutic Diet Preparation and Nutrient Calculation of
some Common Disorders
- Diet in diabetes Mellitus
- Diet in Hypertension
- Diet in Atherosclerosis
IV Dietary Modification for weight management – Preparation
and Nutrient Calculation of diet in-
- Overweight & obesity
- Underweight

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