Grade XI NEB Syllabus – Home Science Syllabus
Home Science Syllabus course is designed to impart knowledge and skills for improving the quality of life through education tor better living.
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Grade XI NEB Syllabus – Home Science Syllabus
HOME SCIENCE Syllabus
GRADE XI
Full marks 100
Teaching hams 150
I. Introduction
Home Science Syllabus course is designed to impart knowledge and skills for improving the quality of life through education tor better living. This course consists of four sections each carrying 25 marks.
A. Food and nutrition
B. Home management
C. Child development
D. Clothing and textiles
Each section comprises of theory and practical components. The section on food and nutrition course aims at developing healthy attitudes towards nutrition. Home management shall equip the students for effective management of various resources for the well-being of the family. The unit on child development is included to develop healthy m1d happy childhood by promoting breastfeeding, immunization and introducing proper knowledge and skills relating, to textile fibers and making different garments.
II. General Objectives
The general objectives of the Home Science Syllabus course are:
a. to provide fundamental knowledge and skills on food and nutrition, home management, child development, and clothing and textiles,
b. to develop knowledge on home economics, women’s role, human reproductive system, family health and childcare, and
c. to impart functional skills in. food preparation, household, and environment, maintenance, child raring and caring and garment constructions.
II. Specific Objectives
Upon completion of the Home Science Syllabus course, the students will be able to:
1. explain the importance and effect of nutrition on health.
2. discus source, molecular formulas, the structure of organic compounds, uses of organic acids and alcohol concerning foods.
3. classify foods nutrients and describe their functions in the body.
4. discus understand the metabolism of food.
5. familiarize cooking terminology and methods.
6. explain the concept of home management and its role in changing family life today.
7. recognize and appreciate women’s role in the family economy.
8. plan for the housing needs of the family.
9. use and take care of simple household appliances and maintain cleanliness in the house for healthy living.
10. explain the human reproductive system and assess the need and importance of prenatal and postnatal care.
11. describe the causes of infant mortality in Nepal and methods to reduce it.
12. state the importance of breastfeeding and prepare supplementary food for the baby during the weaning.
13. identify textile fibers, classify and describe general textile fiber.
14. select suitable clothing materials for various occasions and activities.
15. discuss the basic terminology in clothing construction, care, and maintenance of clothing.
IV. Course Contents
Food and Nutrition
Full marks: 25
Theory: 20
Practical: 5
Teaching hours: 39
1. Introduction to food and nutrition 3 teaching hrs
• Definition of foods and nutrition. • Functions of food/ nutrition.
Characteristics of adequate and inadequate nutrition.
2. Introduction to basic organic chemistry 5 teaching hrs
Definition, importance, and source of organic compounds.
• The molecularformula of organic compounds.
• Structure of organic molecules.
i. Atoms and molecules.
ii. Valency of carbon atom, single carbon to carbon bond linkage.
iii. Use of acid e.g. acetic, citric and lactic acid,
iv. Use of alcohol e.g. ethyl alcohol methyl alcohol and glycerol.
3. Types of foods and Basic food group 7 teaching hrs
• Three basic food groups.
• Classification and chemical composition of foods.
i. cereals
ii. pulses and legumes.
iii. milk
iv. meat, fish, and poultry
v. vegetable
vi. fruits
vii. fats and oil
viii. sugar and jaggery
• Nutritive value of commonly used and locally available foods.
4. Nutrients 12 teaching hours
• Classification, chemical composition, functions, sources, daily requirements and major deficiency symptoms of
i. proteins ii. carbohydrates iii. fats and oil iv. vitamins: fat-soluble vitamins and water-soluble.
v. minerals (iron, and iodine) and vi. water.
• Food and its utilization.
i. simple diagram of the digestive system.
ii. digestion, absorption, and utilization in the body.
5. Practical 12 teaching hours
Food preparation terminology
• Food processing terminology:
beating, chopping, dicing, peeling, stirring, mixing, mincing and slicing.
• Cooking terminology:
boiling, balancing, stewing, steaming, broiling, simmering, frying (shallow and deep frying), baking, roasting, grilling.
B. Home Management
Full marks: 25
Theory: 20
Practical: 5
Teaching hours: 37
1. Introduction to Home Management 2 teaching hours
• Concept, philosophy, and importance of home management
• Role of management for the family in the changing world.
2. Maintenance and Care of home and environment 6 teaching hours
• Introduction
• Need for household cleaning and disposal of household waste.
• Use of cleaning materials, tools, and equipment.
v Cleaning Ingredients, for stain removers (lemon, salt, vinegar, water, soap, oxalic acid, turpentine, Hydrogen peroxide, glycerine, kerosene, and blotting paper)
v Control of household pests, and rodents, lizard rats, mice, cockroach, fly, mosquitoes, the bed bug, flea, ant, silverfish, centipede, a millipede.
3. Home Economics 6 teaching hours
• Concept of family Economics
• ConsumerEconomics
i. Meaning of consumer.
ii. Consumers choice and its implication of family well, being, market, and the environment and Psychic income.
• Income generation
i. Real income, money income
ii. Need to work for income
iii. Agricultural work
iv.Income generation.
4. Role of women 6 teaching hours
• Role of women in productive working activities.
• Reproductive role of women.
i. Childbearing and rearing
ii. Care of the family members
• Social / Community role of women:
i.Daily
ii. Occasional
5. Housing 5 teaching hrs
• Importance and planning
• Selection of the house:
i. Site of the house
ii. The locality of the house
iii. Sanitary facilities
The lightingof the house
i.Importance of lighting
ii. Source of natural and artificial light
6. Simple Household Appliances 8 teaching hours
• Introduction to household appliances and their importance.
• Use of appliances
(i) Pressure cooker, pressure stove, gas stove, mixer, electric iron, oven, refrigerator wick stove, egg beater, their operation, care, and safety measures.
(ii) Smokeless Chula advantages and disadvantages of the Chula.
7. Practical Activities 4 teaching hours
• Make students identify human and material resources.
• Demonstration of pest, insect and rodents control.
•Demonstration of operation, care and safety measures of household appliances.
C. Child Development
Fullmarks: 25
Theory:20
Practical:5
Teaching hours: 31
I. Reproductive System 8 teaching hours
• Male and female reproductive organs (with diagram)
MenstruationCycle, maintenance of health and hygiene during menstruation period.
• Conception and fertilization.
2. Prenatal and postnatal care 5 teaching hour
• Need and importance of prenatal care.
• Diet, rest and health care during prenatal and postnatal
• Adjustment of a newborn baby, Care of diaper, clothes.
• Immunization against infectious disease and its schedule.
3. Infant Mortality in Nepal 5 teaching hour;
• Existing situation.
• Causes of high infant mortality, socio-economic factors, lack of education, industrialization, etc.
• Reducing the high mortality rate.
• Reducing fertility rate, birth control (males and females)
• Temporary and permanent FP methods
4. Breastfeeding 5 teaching hours
• Importance and value of breastfeeding to the new mother and child.
• Colostrum feeding its role in developing resistance against diseases.
• Cultural practices about breastfeeding in Nepal.
• Disadvantages of Bottle feeding.
5. Weaning 3 teaching hours
• Need and the Importance
• Introduction of supplementary food.
6. Practical Activities 6 teaching hours
• Preparation of supplementary food for the baby.
• Lito prepared from Sarbotam pitho.
• Poustik Jawlo (Combination of Cereal, vegetables and pulses)
•Cooked fruits and green vegetables (Seasonal and locally available).
D. Clothing and Textile
Full marks:: 25
Theme: 15
Practical: I 0
Teaching hours: 3 7
1. Introduction to textile fiber and their general classification, characteristics, sources, and process of manufacturing fibers.
3 teaching hours
2. Material Selection 4 teaching hours
• Selection of material for the household.
• Selection of color design and texture of clothing material.
• Selection of clothing material for various activities
i. School dress
ii. Sports dress
iii. Party dress
iv. Office dress
v. Casual dress
3. Weaving 4 teaching hours
• Origin of different types of looms.
• Weaving- types of weaves, basic and figured.
4. Care and maintenance of household garments 1 teaching hours
• Washing
• Pressing
• Storing
• Starching and gluing
5. Stitching and Embroidery hand stitches 10 teaching hours
• Running
• Back
• Halfback
• Hemming invisible, Embroidery stitches.
• Seams- plain seein, French seem, felt seem.
Seam finishes Drafts, tucks, pleats, and gathers, Buttonholes and fasteners.
Hand-worked buttonholes, Fabric bound buttonholes, machine stitch buttonholes.
6. Garment Construction 15 teaching hours
• Pattern making
• Pattern design
• Pattern layout
• Cutting
• Stitching
• Finishing Project:
a) Apron b) Bib feeder c) Skirt Patching and Mending
V. Prescribed Texts
1. Dr. Sharma, Indra, Ms. Upreti, Nirmala, kf]li6s cfxf/ tyf lzz’ ljsf;, M.K. Publishers
2. Ball, Baheand, Elementary Organic Chemistry, S.Chand P.Co.Ltd
3. Acharya I., Shrestha A., cfw’lgs u[x k|aGw, Acharya & Shrestha Kantipur Printing Press
4. Varghese, M.A. Ogale and Srinihasan, Home Management, New Delhi
5. ltldN;gf, dfntL, sk8fM o;sf] agf}6 5gf]6 / ;+/If0f, dfntL ltldlN;gf
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