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Study 11th STANDARD - Home Science

Unit I: Concept of Home Science and its Scope
Home Science, its scope.

Unit II: Know myself : Issues related to adolescents
Adolescence, meaning Characteristics:
(i) Physical development - growth spurt, sexual development.
(ii) Social and Emotional development : period of storm and stress, importance of peer group, interest in opposite sex, varied and changing interest, identity crises, concern for future.
(iii) Cognitive development.
Individual differences:
Difference between two sex and same sex, early and late maturers, role of heredity and environment (family, peers, school and neighbourhood) Special Needs of adolescents :
(i) Nutritional requirements of adolescents - qualitative and quantitative (nutritional problems of adolescents - Iodine deficiency disease (IDD) Anaemia, obesity.)
(ii) Eating disorders of adolescents - anorexia nervosa, Bulemia, obesity, (importance of exercise and physical activity)
Some problems of adolescence:
Awkwardness due to growth spurt; depression; alcohol, drugs and smoking; delinquency; problems related to sex; HIV / AIDS and other sexually transmitted diseases; Population Education:
(i) Causes and effects of overpopulation.
(ii) Neglect of girl child - causes, government incentives to improve status of girl child and women empowerment.
First Aid
(i) First aid in cuts, burns, fractures.
(ii) Prevention of fire, electric shock and fall.

Unit III : Nutrition for Self and Family
(i) Definition of food, nutrition, health and Nutritional status.
(ii) Signs of good health
Functions of food:
Physiological (body building, energy giving, protective, regulatory), psychological and social functions.
Selection of foods for optimum nutrition and good health:
(i) Nutrients : sources, functions, deficiency and prevention, Proteins, Carbohydrates, Fats, Vitamins- Fat soluble (A, D, E, K) and water soluble (B1, B2, Niacin, Folic acid, B12 and and Vitamin C), Minerals (Calcium, Iron, Zinc and Iodine).
(ii) Basic Food Groups (ICMR) and their contribution ; Concept of Balance diet, food and nutritional requirements for family (ICMR tables).
(iii) 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:
(i) Selection and Storage of Foods : Perishable, semi-perishable, non-perishable, convenience foods.
(ii) Preservation of food :
(a) Reasons of spoilage of food
(b) Brief description of household methods of preservations - - Refrigeration, dehydration - Use of chemicals and household preservatives.
(iii) Preparation of food : loss of nutrients during preparation of food and their minimization.
(iv) Cooking :
(a) Principles of cooking (b) Methods of cooking - boiling, steaming, pressure cooking, deep and shallow frying, baking, sauteing, roasting, grilling, solar cooking and microwave cooking. (c) Effect of cooking on the nutritive value of food. (d) Method of enhancing nutritive value-germination, fermentation, fortification and food combination.

Unit IV: My Resources and Community
(i) Resources: Meaning, characteristics and types:
(a) Human / Personal Resources : knowledge, skills, time, energy, attitudes;
(b) Non-human / material resources : money, goods, property;
(c) Community facilities / shared resources : Schools, parks, hospitals, roads, transport, water, electricity, library, fuel and fodder.
(d) Need to manage the resources and methods of conservation of shared resources.
(ii) Management:
(a) Meaning and need for management.
(b) Steps in management: planning, organizing, controlling, implementing and evaluation.
(c) Decision making and its role in management.
(iii) Time and energy management:
(a) Need and procedure for managing time for occupation and leisure.
(b) Work simplifications : meaning and methods.
(c) Need and ways to organize space for household.
(d) Use of colours and accessories to make house attractive.
(iv) Work ethics:
(a) Meaning and importance; discipline at work place; reaching on time, staying in seat, knowing the job, using polite language.

Unit V: My Apparel
(i) Introduction to Fibre Science:
(a) Characteristics of fibre
(b) Classifications of fibre
- Natural-cotton, silk and wool
- Man-made (Regenerated & Synthetic), (rayon nylon and polyester)
- Blends - Characteristics (terrycot, terrysilk, terrywool).
(ii) Fabric Construction:
(a) Yarn making : Basic procedure (spinning, mechanical spinning, chemical spinning)
(b) Weaving: Basic mechanism, types of weaves : plain (basket and rib), twill & satin weave. A brief mention of special weaves (pile and jacquard weaves)
(c) Other methods of fabric constructions : knitting and nonwoven fabrics. (felting and bonding).
(d) Effect of weaves on appearance, durability and maintenance of garment.
(iii) Fabric Finishes:
(a) Meaning and importance.
(b) Classification of finishes.
- Basic finishes : (cleaning scouring), bleaching, stiffening, calendering and tentering.
- Special finshes : (Mercerisation, shrinkage control (sanforizing), water proofing; dyeing and printing.

11th Standard Subjects

Accountancy sociology Agriculture
Biology Biotechnology Business-Studies
Chemistry Computer-Science Economics
Engineering-Graphics English Entrepreneurship
Geography History Home-Science
Informatic-Practices Mathematics Multimedia-and-web-technology
Philosophy Physics Political-Science

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