D A Y A L B A G H E D U C A T I O N A L I N S T I T U T E DEPARTMENT OF HOME SCIENCE (FACULTY OF ARTS) B.A., B.A. Social Science & B.Sc. (Home Science): 2017-18

Course Course Title Credits End Sem. Theory/ Number Exam.Exists Practical HSH101 NUTRITION AND HOME MANAGEMENT 3.0 Yes T HSH102 CHILD DEVELOPMENT AND TEXTILE 3.0 Yes T HSW101 HANDICRAFT I 2.0 No P HSW102 BASICS OF HAND I 2.0 No P HSW104 FOOD PRESERVATION I 2.0 No P HSW105 BAKERY AND CONFECTIONARY I 2.0 No P HSW106 BASICS OF COOKING I 2.0 No P HSW107 HANDKNITTING, CROCHETING& I 2.0 No P HSM101 BASICS OF FOOD & NUTRITION 3.0 Yes T HSM102 INTRODUCTION TO TEXTILES 3.0 Yes T HSM103 FOODS PRACTICAL 2.0 Yes P HSM104 SEMINAR ON HSM101 & HSM102 0.5 No P HSM105 GENERAL PSYCHOLOGY 3.0 Yes T HSM106 HUMAN PHYSIOLOGY 3.0 Yes T HSM107 SEMINAR ON HSM105 & HSM106 0.5 No P HSM108 COMPUTER BASICS 4.0 Yes T HSH281 HOUSEHOLD MANAGEMENT 3.0 Yes T HSW201 HANDICRAFT II 2.0 No P HSW202 EMBROIDERY OF UTILITY ARTICLES 2.0 No P HSW204 FOOD PRESERVATION II 2.0 No P HSW205 BAKERY AND CONFECTIONARY II 2.0 No P HSW206 BASICS OF COOKING II 2.0 No P HSW207 HANDKNITTING,CROCHETING&QUILTING II 2.0 No P HSM201 DYNAMICS OF HUMAN COMMUNICATION 3.0 Yes T HSM202 BASICS OF PATTERN MAKING & SEWING 3.0 Yes T HSM203 BASICS OF CLOTHING PR. 2.0 Yes P HSM204 SEMINAR ON HSM201 & HSM202 0.5 No P HSM205 ELEMENTS OF ECONOMICS 3.0 Yes T HSM206 CHILD IN THE INDIAN FAMILY 3.0 Yes T HSM207 SEMINAR ON HSM205 & HSM206 0.5 No P HSM208 GENDER & SOCIAL JUSTICE 3.0 Yes T HSM209 APPROACHES & AV-AIDS FOR SOCIAL DEV. 3.0 Yes T HSM210 LIFE SCIENCE 3.0 Yes T HSM301 HUMAN DEVELOPMENT I 4.0 Yes T HSM302 HUMAN DEVELOPMENT PR. I 2.0 Yes P HSM303 EXT. EDU. & COMMUNITY DEVELOPMENT 4.0 Yes T HSM304 EXT. EDU.& COMMUNITY DEVELOP. PR. 2.0 Yes P HSM305 SEMINAR ON HSM301 & HSM303 0.5 No P HSM306 TEXTILE AND FASHION DESIGN 4.0 Yes T HSM307 TEXTILE AND FASHION DESIGN PR. 2.0 Yes P HSM308 ELEMENTS OF BIOCHEMISTRY 4.0 Yes T HSM309 SEMINAR ON HSM306 & HSM308 0.5 No P HSM310 INTRO.TO FAMILY RESOURCE MNGT. 4.0 Yes T HSM311 INTRO.TO FAMILY RESOURCE MNGT. PR. 2.0 Yes P HSM312 DEVELOPMENT COMMUNICATION 4.0 Yes T HSM401 JOURNALISM & ADVERTISING 4.0 Yes T HSM402 JOURNALISM & ADVERTISING PR. 2.0 Yes P HSM403 INTERIOR DESIGNING & DECORATION 4.0 Yes T HSM404 INTERIOR DESIGNING & DECORATION PR. 2.0 Yes P HSM405 SEMINAR ON HSM401 & HSM403 0.5 No P HSM406 WET PROCESSING OF TEXTILES 4.0 Yes T HSM407 WET PROCESSING OF TEXTILES PR. 2.0 Yes P

(1) December 19, 2018 HSM408 FAMILY& COMMUNITY EDU.FOR CHILD DEV. 4.0 Yes T HSM409 SEMINAR ON HSM406 & HSM408 0.5 No P HSM410 COMMUNITY NUTRITION 4.0 Yes T HSM411 COMMUNITY NUTRITION PR. 2.0 Yes P HSM412 CARE & WELLBEING IN HUMAN DEV. 4.0 Yes T HSM501 CHILDREN WITH SPECIAL NEEDS 5.0 Yes T HSM502 HOUSING 5.0 Yes T HSM503 EXT. TRAINING & ENTREPRENEURSHIP DEV. 5.0 Yes T HSM504 TEXTILE CHEMISTRY & TESTING 5.0 Yes T HSM505 HOUSING-PR. 3.0 Yes P HSM506 TEXTILE CHEMISTRY & TESTING PR. 3.0 Yes P HSM507 APPAREL CONSTRUCTION PR. 3.0 Yes P HSM601 HUMAN DEVELOPMENT II 5.0 Yes T HSM602 THEORIES OF HUMAN DEVELOPMENT-I 5.0 Yes T HSM603 NUTRITION THROUGH LIFE SPAN 5.0 Yes T HSM604 COMSUMER STUDIES 5.0 Yes T HSM605 HUMAN DEVELOPMENT II-PR. 3.0 Yes P HSM606 NUTRITION THROUGH LIFE SPAN PR. 3.0 Yes P

M.Sc. Home Science & M.Phil. Home Science: 2017-18

Course Course Title Credits End Sem. Theory/ Number Exam.Exists Practical HSM701 STATISTICS 4.0 Yes T HSM702 METHODS OF CHILD STUDY 4.0 Yes T HSM703 THEORIES OF HUMAN DEVELOPMENT-II 4.0 Yes T HSM704 INSTITUTIONAL FOOD ADMINISTRATION 4.0 Yes T HSM705 METHODS OF CHILD STUDY PR. 4.0 Yes P HSM706 INSTITUTIONAL FOOD ADMN. PR. 4.0 Yes P HSM707 APPAREL PRODUCTION & DESIGNING 4.0 Yes T HSM708 PERSONAL AND FAMILY FINANCE 4.0 Yes T HSM709 APPAREL CONSTRUCTION PR. 4.0 Yes P HSM803 EARLY CHILDHOOD CARE & EDUCATION 5.0 Yes T HSM804 EARLY CHILDHOOD CARE & EDU.-PR. 3.0 Yes P HSM807 THERAPEUTIC NUTRITION 5.0 Yes T HSM808 THERAPEUTIC NUTRITION PR. 3.0 Yes P HSM809 ADVANCED FAMILY RESOURCE MNGT. 5.0 Yes T HSM810 ADVANCED FAMILY RESOURCE MNGT. PR. 3.0 Yes P HSM811 MENTAL HEALTH IN DEVEL. PERSPECTIVE 5.0 Yes T HSM812 MENTAL HEALTH IN DEV. PERS.-PRACT. 3.0 Yes P HSM001 BASIC RES. METH., STAT. TOOLS & ANAL. 4.0 Yes T HSM002 PRE-DISSERTATION 4.0 No P HSM901 DISSERTATION 12.0 Yes P HSM902 EXT.PROGRAMME:DESIGN &EVALUATION 4.0 Yes T HSM903 EXT.PROGRAMME:DESIGN& EVALUATION PR. 4.0 Yes P HSM951 DISSERTATION I 8.0 Yes P HSM952 DISSERTATION II 16.0 Yes P HSM953 SELF STUDY COURSE 4.0 Yes P HSM954 ADV. RESEARCH METHODOLOGY& ANALYSIS 4.0 Yes T HSM955 ENTREPRENEURSHIP DEVEL. FOR WOMEN 4.0 Yes T

(2) December 19, 2018 Course Number: HSH101, Course Title: NUTRITION AND HOME MANAGEMENT Class: BA, Status of Course: HALF COURSE, Approved since session: 2015-16 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: INTTRODUCTION TO NUTRITION & MACRO NUTRIENTS [07 pds] (a) Definition of Food, Nutrition and Nutrients (b) Functions of Food-Physiological, Social and Psychological (c) Nutrients: (i) Protein-Essential amino acids, functions, food sources, requirements and deficiency (ii) Carbohydrates and Fats-Definition, classification, functions, food sources, requirement, deficiency and effect of over intake. UNIT 2: INTTRODUCTION TO MICRO NUTRIENTS [08 pds] (a) Functions, sources and deficiency with respect to following: Minerals-Calcium, Phosphorous, Iron and Iodine (b) Fat soluble vitamins-Vitamin A, D, E, K (c) Water soluble vitamins-B1, B2, Niacin B6 & Vitamin C. UNIT 3: COOKING AND MEAL PLANNING [08 pds] (a) Cooking- Objectives of cooking, different methods of cooking and their effect on Nutritive Value (b) Meal Planning- Objectives of Meal Planning, Underlying factors which should be considered before planning a meal (c) Principles of art-Harmony, Balance, Rhythm, Proportion and Emphasis. Application of principles of art in home. UNIT 4: MANAGEMENT OF HOME [08 pds] (a) Meaning of Home Management (b) Steps involved in Home Management-Planning, Organisation Controlling and Evaluation (c) Resources available, Human and Non-human. UNIT 5: SAVINGS & STANDARD OF LIVING [08 pds] (a) Standard of Living-Meaning, factors affecting standard of living, how to achieve a better standard of living (b) Saving-Meaning and importance of saving ways of the family saving. Insurance-Meaning, importance and schemes. Bank-Functions and accounts. Post Office.

SUGGESTED READINGS: Swaminathan M: HANDBOOK OF FOOD AND NUTRITION Gross & Crandall: MANAGEMENT FOR MODERN FAMILIES

Course Number: HSH102, Course Title: CHILD DEVELOPMENT AND TEXTILE Class: BA, Status of Course: HALF COURSE, Approved since session: 2015-16 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: INTTRODUCTION [07 pds] (a) Meaning and importance of child development (b) Stages of Development (c) Development of Child (i) Physical Development from 0-12 years of age, Factors affecting Physical Development (ii) Motor Development: Importance, motor development from 0-12 years of age. Determinants of motor development. UNIT 2: SOCIAL AND EMOTIONAL DEVELOPMENT [08 pds] (a) Social Development: Meaning and nature, stages of social development (0-12 years), Factors influencing social development (b) Emotional Development: Characteristics of children’s emotions, some childhood emotions-fear shyness, anger, jealousy, curiosity, affection. UNIT 3: BEHAVIOUR PROBLEMS & TEXTILE TERMINOLOGY [08 pds] (a) Behaviour problems of children: Bed-wetting, stealing, nail-biting, thumb-sucking, stammering. (b) (i) Importance of Textile (ii) Introduction to textile terminology-Cloth, fabric, loom, warp, weft, count of cloth, fibre, , spinning, weaving, , felting, bonding, finishing, dying, printing and quilting. UNIT 4: KNOWING ABOUT FABRICS [08 pds] (a) Fabric manufacture-spinning, weaving, knitting and non-woven (b) Classification of textile fibers (c) Common properties of fabrics-Luster, feel, appearance (d) Identification of cellulose, protein and synthetic fabrics. UNIT 5: CLOTHING SELECTION [08 pds] (a) Study of various factors affecting selection of clothing-selection for a college going students (b) Factors effecting selection of any household textile material.

SUGGESTED READINGS: Hurlock EB: CHILD DEVELOPMENT Devdas RP: CHILD DEVELOPMENT McCandless: CHILDREN'S BEHAVIOUR AND DEVELOPMENT Hollen & Saddler: TEXTILES

(3) December 19, 2018 Course Number: HSW101, Course Title: HANDICRAFT I Class: BA/BSc(HS),Status of Course: WORK EXPERIENCE, Approved since session:2007-08 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

 (a) Soft toys and (b) Making toys from paper, fur, can, and other left over or waste materials: (i) Table mats (ii) Doormats (iii) Lamp shades (iv) Chandelier (v) News paper and magazine stand (vi) Coaster set (vii) Purses (viii) Mobile holders (ix) Pencil stand (x) Dust bins.  Flower-making: Any five types be prepared out of paper, stocking, ribbon, bread, velvet cloth, organdy or any type of waste products.  Preparation of one decorative article for submission.

Course Number: HSW102, Course Title: BASICS OF HAND EMBROIDERY I Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2015-16 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

 Helpful hints for Embroidery. What is embroidery, suitability of design and stitches, garment style, location, Fabric texture, and use of embroidered articles.  Study of basic stitches of Embroidery- Preparation of twenty samples using the following stitches- Running stitch, Stem stitch, , Fly stitch, , Lazy-Daisy stitch, Back stitch, , Long & Short stitch, Cross stitch, stitch, Couched Trellis stitch, French-knot stitch, Double-knot stitch, Feather stitch, Herringbone stitch, , Spider stitch, Sindhi Mirror work & open chain stitch.  Preparation of any one article-Table mats, Wall hanging, Sofa back set, Duchess set or Table cloth.

Course Number: HSW104, Course Title: FOOD PRESERVATION I Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 1998-1999. Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

 General Principles of food preservation: (a) Food spoilage- different agents which are responsible for spoilage (b) Sources of contamination  Fruit juices, squashes, cordials and sherbets (a) types of fruit beverages (b) steps involved in preparation of fruit beverages (c) Preservation methods  Preparation of squash from seasonal fruits  Preparation of cordials (3)  Preparation of sherbets (3)

Course Number: HSW105, Course Title: BAKERY AND CONFECTIONARY I Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2015-16. Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

Theory: (a) Brief introduction of confectionery (b) Difference between bakery & confectionery (c) Weighing, measuring and its importance in bakery (d) Functions of ingredients of cake (e) Icing- kinds methods & problems (f) Biscuit making methods & problems. Practical: (a) Sweet biscuit-(i) plain biscuits (ii) nut biscuits (iii) check board biscuits (b) Jam Tarts (c) Cookies (d) Naan-Khatai (e) Salted biscuits (i) Plain salted biscuits (ii) khara biscuits (iii) Cheese biscuits (f) Patties (g) Cake-birthday cake & fruit cake (h) Pastry (i) Icing (j) Preparation of Brownies.

(4) December 19, 2018

Course Number: HSW106, Course Title: BASICS OF COOKING I Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2015-2016. Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

UNIT 1 Cereal Cooking- at least 4 recipes (a) Uses of Cereal for Sweet, (b) Savory, (c) Breakfast. UNIT 2 Pulse Cooking- at least 4 recipes each (a) As snacks, (b) As main dish, (c) As Sweet dish UNIT 3 Milk Cooking- at least 4 recipes each (a) As Beverages, (b) As Sweet dishes, (c) Uses of Khoa, (d) Uses of Chhainna UNIT 4 Sugar Cooking- at least 2 recipes each (a) For Syrups, (b) For Squashes, (c) For Sherbets, (d) For Sweets. UNIT 5 Fruit and Vegetable Cooking- at least 2 recipes each (a) As Salads, (b) Soups, (c) As main dishes, (d) As Preservers.

Course Number: HSW107, Course Title: HANDKNITTING,CROCHETING&QUILTING I Class: BA/BSc(HS), Status of Course: WORK EXPERIENCE, Approved since session: 2007-08 Total Credits:2, Periods(55 mts. each)/week:4 (L-0+T-0+P/S-4), Min.pds./sem.:52

Knitting: (a) Plain stitch (b) Open work pattern (c) Coding and decoding of knitting terminologies (d) Preparation of any one garment i.e. baby suit (cap, socks, sweater). Crotchetching: Purse, bag, muffler, , stole using crotchet. Quilting: Preparation of any one item with Quilting technique (a) A decorative item (b) Shoulder bag/hand bag (c) layette.

Course Number: HSM101, Course Title: BASICS OF FOOD & NUTRITION Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:4 (L-4+T-0+P/S-0), Min.pds./sem.:52

UNIT 1: RELATIONSHIP OF FOOD NUTRITION & HEALTH [10 pds] (a) Concept of food, nutrition, health and dietetics (b) Food Groups and their Importance in Meal- Planning (c) Functions of Foods (Physiological, Psychological & Social). UNIT 2: COMPOSITION STRUCTURE, NUTRITIVE CONTRIBUTION & EFFECT OF COOKING ON [12 pds] (a) Cereals and Pulses (b) Fruits and Vegetables (c) Milk and Milk products (d) Meat, fish, egg and poultry (e) Fats and Oils (f) Sugar & Jaggery (g) Novel foods-Textured Soya products and instant foods. UNIT 3: METHODS OF COOKING & FOOD SAFETY [10 pds] (i) Methods of Cooking (ii) Food Adulteration (iii) Food standards- FPO, Agmark, FSSAI, (iv) Causes of food spoilage (Bacteria, Yeast, Mould and Fungus) UNIT 4: MACRO, MICRO NUTRIENTS-VITAMINS [10 pds] (i) Energy Producing, body building nutrients and deficiency. (ii) Functions, sources and definition of vitamins. UNIT 5: MICRO NUTRIENTS MINERALS, WATER & FIBRE [10 pds] (i) Water and its functions in the body (ii) Fibre and its importance in diet (iii) Methods of conserving nutrients during cooking (iv) Functions, sources and definition of minerals.

SUGGESTED READINGS: Hughes & Bennion: INTRODUCTORY FOODS Hughes & Bennion: FOODS- JUSTIN, RUST AND VAIL Glayds C Peckham: PRINCIPLES OF FOOD PREPARATION Griswold: EXPERIMENTAL STUDY OF FOODS Jacob Thankamma: FOOD ADDITIVES Mishra Usha: AAHAR EVAM POSHAN VIGYAN Shankuntala N: FOODS, FACTS AND PRINCIPLES Malhan Gupta & Jain: NUTRITION & HOME MANAGEMENT

(5) December 19, 2018 Course Number: HSM102, Course Title: INTRODUCTION TO TEXTILES Class: BA/BSc (HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits: 3, Periods (50 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: TEXTILES [07 pds] (a) Introduction (b) Its importance in day to day life (c) Scope (d) Classification of textile fiber on the basis of their source (e) Fiber theory (f) General properties of fibers-primary and secondary. UNIT 2: MANUFACTURE, PROCESSING, PROPERTIES AND USES [08 pds] (a) Cellulosic Fibers-, Linen (b) Protein Fibers-, Silk (c) Synthetic/Manmade fibers-Nylon, Polyester, Acrylic, Rayon. UNIT 3: YARN [08 pds] (a) Definition of Yarn, Yarn Twist, Yarn Properties (b) Manufacture of Yarn (i) Mechanical spinning (Ring and Rotor spinning) (ii) Chemical spinning (c) Types of Yarn (i) Simple (ii) Novelty Yarns (iii) Textured Yarns (d) Effect of twist on Yarn Strength. UNIT 4: FABRIC [08 pds] (a) Different fabric construction techniques (Weaving, Knitting, Felting, Braiding, Non-wovens) (b) Weaving of Cloth-Terminologies and Steps in Weaving (c) Parts of looms-Warp beam, Harness, Heddles, Shuttle, Reed and Cloth beam (d) Types of weaves-Basic and Decorative (e) Introduction to knits. UNIT 5: FIBRE IDENTIFICATION TESTS [08 pds] Fibre identification tests- Visual, burning, microscopic and chemical (a) Yarn identification – single, ply, cord, textured, elastic, monofilament, (b) Fabric count using pick glass, (c) Weaves identification and their design interpretation on graph.

SUGGESTED READINGS: Colbmen P Bernard: TEXTILES FIBER TO FABRIC Hollen & Saddler: INTRODUCTION TO TEXTILE Hess KP: TEXTILES, FIBER AND THEIR USE Trotman: TEXTILE FIBER SCIENCE Gupta & Bajaj: °ü<Ç ºÉä xÉɪɱÉÉäxÉ iÉEò Joseph M: INTRODUCTION TO TEXTILES

Course Number: HSM103, Course Title: FOODS PRACTICAL Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2015-2016 Total Credits:2, Periods(55 mts. each)/week:4(L-0+T-0+P/S-4), Min.pds./sem.:52

UNIT 1 (a) Estimation of Protein content of: (i) Soya bean, (ii) Arhar Dal, (iii) Chana Dal, (b) Preparation of popular Indian pulse recipes, (c) Preparation of recipes from sprouted pulses, (d) Preparation of recipes using fermented pulse products. UNIT 2 (a)Cereal preparations in the Indian diets, (b) Study of the gluten content of dough, (c) Preparation of recipes where gelatinization and gluten formation takes place. UNIT 3 (a) Study of the smoke points of mustard oil, any refined oil and ghee, (b) Preparation using deep and shallow frying methods, (c) Estimation of the fat content of: (i) Mustard seed, (ii) Seasame seed, (d) Demonstration of the role of fat in cake and Halva Preparation. UNIT 4 (a) Study of the adulterants in samples of: (i) Milk, (ii) Haldi, (iii) Pure ghee, (iv) Honey, (v) Common salt, (vi) Mustard oil UNIT 5 (a) Study of different stages of sugar cooking: (i) Crystallization, (ii) Caramalisation, (iii) Preparation of recipes using 1 and 3 thread sugar consistency

Course Number: HSM104, Course Title: SEMINAR ON HSM101 & HSM102 Class: BA/BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 1998-1999 Total Credits:0.5, Periods(55 mts. each)/week: 1(L-0+T-0+P/S-1), Min.pds./sem.:13

Based on course no. HSM102 & HSM102.

(6) December 19, 2018 Course Number: HSM105, Course Title: GENERAL PSYCHOLOGY Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2015-16 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: PSYCHOLOGY [7 pds] (i) Definition (ii) Psychology as an Art and Science (iii) Nature and scope of studying Psychology in Home Science/ Human Development (iv) Methods of study. UNIT 2: MOTIVATION & EMOTIONS [8 pds] (a) Motivation: (i) Definition-nature (ii) Defining motivational terms-drive, need, motives, motivational cycle, instrumental behaviour goals (iii) Classification of motives-Primary and secondary (b) Emotions- (i) Definition & nature (ii) Emotions as a source of energy (iii) Basic Emotions- Pleasant and unpleasant. UNIT 3: HUMAN LEARNING & MEMORY [8 pds] Learning: (i) What is learning (ii) Factors in Learning (a) Arousal and motivation (b) Association (c) Reinforcement (d) Clarity of Stimulus (e) Repetition (iii) Kinds of Learning- (a) Classical conditioning (b) Operant Conditioning (c) Verbal Learning (d) Motor Learning (e) Trial and error (f) Imitation (g) Insight learning (h) Symbolic Learning. MEMORY: (i) What is memory-definition & types of memory-short term and long term (ii) Methods of better learning-part & whole, spaced and unspaced and over learning (iii) Remembering and Forgetting: Meaning and reasons. UNIT 4: INTELLIGENCE [8 pds] (a) Definition (b) Heredity/environment (c) Concept of Intelligence/Multiple Intelligence. UNIT 5: PERSONALITY [8 pds] (a) What is personality (b) Development and shaping of personality-factors effecting development (c) Defence mechanism and coping behaviour.

SUGGESTED READINGS: Morgan CT & King R: INTRODUCTION TO PSYCHOLOGY Munn NL: INTRODUCTION TO PSYCHOLOGY

Course Number: HSM106, Course Title: HUMAN PHYSIOLOGY Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2016-17 Total Credits:3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1 [8 pds] (a) Skeletal System-Joints and Movements; (b) Digestive System-Anatomy and physiology of the alimentary canal, liver, pancreas and gall bladder; (c) Circulatory System-Heart, Blood, Blood cells, major arteries, veins, clotting, plasma and serum. UNIT 2 [8 pds] (a) Respiratory System (b) Excretory System. UNIT 3 [8 pds] (a) Male and female Reproductive System-(i) Sex determination (ii) Fertilization (iii) Ovulation & Menstrual Cycle (iv) Conception. UNIT 4 [8 pds] (a) Nervous System- (i) Nerve cell-structure and functions (ii) Brain (iii) Central Nervous System (iv) Reflex action (b) General Study of Sensory Organs. UNIT 5 [7 pds] (a) Endocrine System-Functions of various endocrine glands (b) Body Fluids-Water and electrolyte balance.

SUGGESTED READINGS: Gayten WB Saunide: PHYSIOLOGY OF HUMAN BODY W Gorden Sears & WS Winwood: ANATOMY & PHYSIOLOGY Pearce Evelyn: ANATOMY & PHYSIOLOGY

Course Number: HSM107, Course Title: SEMINAR ON HSM105 & HSM106 Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 1998-1999 Total Credits:0.5, Periods(55 mts. each)/week: 1(L-0+T-0+P/S-1), Min.pds./sem.:13

Based on the courses no. HSM105 & HSM106.

(7) December 19, 2018 Course Number: HSM108, Course Title: COMPUTER BASICS Class: BSc(HS), Status of Course: MAJOR COURSE, Approved since session: 2015-16 Total Credits:4, Periods(55 mts. each)/week:6 (L-2+T-0+P/S-4), Min.pds./sem.:78

UNIT 1: FUNDAMENTALS OF COMPUTERS [15 pds] (a) Components of Computers (b) Input/Output device (c) Representation of Data- file, folders (d) File organization and access (e) Overview of Internet and its use. UNIT 2: MS WINDOWS [15 pds] (a) Introduction (b) Running multiple programme (c) Managing Files and Folders (d) Windows accessories and features (e) Features of control panel (f) Practical application of MS Windows UNIT 3: MS WORD [16 pds] (a) Starting MS Word (b) Creating and formating documents (c) Changing Fonts (d) Table creation, word art, object insertion (e) Autocorrect to evaluate a presentation, Spell check, Thesaurus (f) Page set up, page preview (g) Print a document. Practical application of Word and its operations UNIT 4: MS POWER POINT [16 pds] (a) Starting M.S. Power Point (b) Using Auto Wizard to create a presentation (c) Preparing Presentation, Saving & Printing it (d) Adding a slide to a presentation (e) Using clipart, Wordart gallary (f) Adding special effects, setting timing note pages, slide show. Practical exposure to MS PowerPoint and creating a presentation relevant for a stream of Home Science, Preparing slide-show using various features available. UNIT 5: MS EXCEL [16 pds] (a) Starting Excel (b) Worksheet, Cell, Inserting data in rows and columns (c) Alignment, Sorting Autosum of data (d) Generating graph (e) Page set up, print preview, printing worksheet. Practical application of Excel and its operations. Note: End semester examination will be theory based. Practical performance will be assessed through continuous evaluation along with other theory based tests. Instead of Class Test II a comprehensive practical test will be conducted to give significant weightage to practical understanding of the course.

SUGGESTED READINGS: S Subramanium: INTRODUCTION TO COMPUTER Peter Norton: INTRODUCTION TO COMPUTERS DP Nagpal: MASTERING MICROSOFT OFFICE 2000

Course Number: HSH281, Course Title: HOUSEHOLD MANAGEMENT Class: BSc Engg, Status of Course: NF HALF COURSE, Approved since session: 2015-16 Total Credits: 3, Periods(55 mts. each)/week:3 (L-3+T-0+P/S-0), Min.pds./sem.:39

UNIT 1: FOOD 1 [07 pds] (a) Functions of food: (i) physiological (ii) social (iii) psychological (b) Food group prescribed by ICMR (c) Meal management for the family. UNIT 2: FOOD 2 [08 pds] Functions sources, requirements and deficiency of: (a) Carbohydrate