Food Science
A. Food -defination,classification and function.
B. Basic food groups-composition and nutritional contributions of the following foods:
Cereals,Pulses,Fruits and Vegetables,Milk and Milk products,Nuts and Oils,Meat,Fish,Poultry and Egg,Condiments and spices,Sugar and Jaggery.
Unit-2
A.Cooking:
1.Defination,objectives and principles of cooking of food.
2.Different methods of cooking-their advantages and disadvantages.
3.Effect on nutritive and other values of food during cooking.
B.Improving nutritional quality of foods:Germination,Fermentation,Supplementation and Fortification and Enrichment.10
Household Equipment & Consumer Protection
B.SC. II (HOME SCIENCE)
SEMESTER - III
House Hold Equipment & Consumer Protection
Unit - I
A. Difference between equipments and tools. Factors affecting requirement of
house hold equipments
B. Equipments’ design and their effect on work and body postures
A. Use, care, and storage of household equipments
· Kitchen tools and equipments
· Hand operated and electrical equipments
· Equipments for personal care and recreation
C. Equipments related to cleaning, washing
Unit-II
D Consumer- Definition, rights, responsibilities and problems
E Consumer Protection – Laws, standards and agencies.
F Buying and paying for goods and services
· Cash buying, Credit buying and Approval buying
· Contracts and Installment sales contract
· Guarantees
· Warrantees
Introduction to Clothing Construction
B.SC. II (HOME SCIENCE)
SEMESTER - III
INTRODUCTION TO CLOTHING CONSTRUCTION
UNIT-I
· Basic Terminology used for clothing e.g. Fiber, Yarn etc.
· Equipments and supplies used in clothing construction, their maintenance,
problems faced with specific reference to sewing machine.
· Parts of sewing machine and their functioning
· (a) Defects in sewing machine and how to overcome them.
· (b) Care of sewing machine.
.
UNIT-II
· Meaning and importance of clothing
· General principles of clothing construction
· Methods of developing design :-
1. Drafting - tools required, advantages, and disadvantages of drafting
2. Paper pattern – terminology, advantages and disadvantages of paper
pattern.
· Calculating material for different garments
· Preparation of fabric for garment making, laying out of patterns, cutting &
Marking
INTRODUCTION TO TEXTILES
B.SC. HOME SCIENCE
SEMESTER - I
INTRODUCTION TO TEXTILES
UNIT - I
1. Textiles fibres, characteristics, classification.
2. Manufacture, properties and importance to the consumer of the
following fibres.
a) Natural Plant Fibres - Cotton, Linen
b) Natural Animal Fibres - Wool, Silk
c) Synthetic Fibres - Rayon, Nylon, Polyester and Acrylic
UNIT - II
3. Study of Yarn - Methods of spinning, twist, crimp count and types of
4. Fabric Construction -
a) Weaving - Parts of 100m and its working, plain, twill, satin, sateen
weave and their variations.
b) Knitting - technology, types of knits
c) Other methods - Nettling, knotting, felting, braiding, bonding.
Laundry Science
Unit-I
1.Introduction to Laundry process;Laundry equipments and their use.
2.Soaps and supplies:Soaps and dergents;Stiffening Agents,Blueing Agents,Bleaching & Other laundry reagents;Grease absorbents & solvents.
Unit-II
3.Use and care of fabrics.
4.Stains-classification of stains,method of removing different types of stains.
5.Fabric Finishing-
A)Physical -Singing,napping,brushing and shearing sizing tentering & calendering.
B)Chemical -Bleaching ,Merceizing.
C)Special purpose finishes-Wrinkle resistant,water resistant & repellant,flame retardant.
Nutrition in Life Cycle
A. Basic principles of meal planning and factors affecting meal planning.
B. Nutrition in infancy,advantages of breast feeding over artificial feeding with reference to nutritional and anti bacterial qualitiesf human milk only.Formula feeding,Weaning,Supplementary feeding.
C. Nutrition for preschoolers,school going children and adolescents-requirement for different food groups and nutirents;problems,consideratons for planning the diet.
Unit-II
D. Nutrition for adults:Defination of reference adult man and woman,requirements for different food groups and nutrients:consideration for planning the diet,for sedentary,moderate and heavy male and female worker.
E. Pregnancy and lactation:Physiological changes,problems,requirements for food and nutrients and consideration for planning the diet.
F. Nutrition during old age:Physiological changes,problems,requirements for foods and nutrients and consideration for planning the diet.