HOME SCIENCE
Class IX
General instructions- The units specified for each term shall be assessed through both Formative and Summative Assessments
- In each term, there will be two Formative Assessments,each carrying 10% weightage.
- The Summative Assessment in the I term will carry 20% weightage and the Summative Assessment in the II term will carry 40% weightage.
- Hands-on practical skills and projects will necessarily be assessed through formative assessments.
COURSE STRUCTURE
I TERM3 Hours 80 Marks| UNITS | MARKS |
| I Concept and Scope of Home Science | 06 |
| II Family -A Unit of Society | 18 |
| III Food and its Relation to Health | 18 |
| IV Methods of Cooking | 20 |
| V Function of Home | 18 |
| Grand Total | 80 |
Unit I Concept and Scope of Home Science ……………….. 6 marksi) Concept and Scope of Home Science
Unit II Family -A Unit of Society………………. 18 marksi) Types of family-nuclear and joint (advantages and disadvantages)ii) Size of family -small and large families (advantages and disadvantages)iii) Reasons for change in family typesiv) Stages of family -beginning, expanding and contracting
Unit III Food and its Relation to Health…………………………. 18 marksi) Definition of food, health, nutrition, nutrients and balanced foodii) Functions of food-a) Physiological- body building, energy giving, protective and regulating
b) Social
c) Psychologicaliii) Inter relationship between food and health
Unit IV Methods of cooking………………………….. 20 marksBoiling, steaming, pressure cooking, frying, roasting and baking- brief description of each and suitability for foods.
Unit V Function of Home……………………………. 18 marksi) Protective functionii) Social function[ Characteristics of functional house-security, lighting, ventilation, ventilation, sanitation, disposal of wastes ( water, garbage, human excreta ) ]
PRACTICALS
- Observe your own family for type and size. Record the activities of all family members on any one day.
- Prepare snacks /dishes using different methods of cooking. Evaluate and record taste, texture and colour of food.
- Study your own house for light, ventilation, disposal of waste and surroundings. Record your observations.
- File work.
II TERM3 Hours 80 marks
| UNITS | Marks |
| VI Safety in the House | 30 |
| VII Fabrics Available in the Market | 30 |
| VIII Selection of Clothes | 20 |
| Total | 80 |
Unit VI Safety in the House……………………….. 30 marksi) Preservation of accidents at home-cuts, falls, buns, electric shock, poisoning, safe use of fuelsii) Management of emergencies-first aid for cuts, fractures, burns, electric shock, poisoning and bites ( snake, dog)
Unit VII Fabrics Available in the Market…………………………… 30 marksi) Definition of fibre and yarn.ii) Classification of fibre on the basis of origin and length.iii) Characteristics of fibres-length ,strength, absorbency, heat conductivity ,elasticity ,effect of heat, moth and mildew, acids and alkalis.iv) Yarn making(drawing and twisting; spinning)v)Construction of fabric-weaving, knitting, fetting.Unit VIII
Selection of Clothes……………………………..20 marksFactors effecting selection of clothesi) fabric related factors(characteristics of fibres, construction)ii) Person related factors(age, occupation, occasion, fashion, figure, comfort)iii)other factors-climate and cost
PRACTICALS
1. Study your house for measures of safety against accidents and give suggestions for improvement..2. Practice giving first aid for cuts ,burns, ,bites., electric shock, fractures,3. Practice dressings for wounds on hand, elbow, finger, wrists and ankle,4. Collect samples of fabrics available in the market and present a comparative picture on the basis of cost (optional), durability, appearance and suitability.5. Identification of fabric – physical appearance and burning tests..
