Kurukshetra University, Kurukshetra Syllabus for the B. Sc. Home Science (Second Year) Semester III



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UNIT -I


  1. Infections diseases - Causes, symptoms, mode of spread, treatment and prevention.

i) Diseases spread through water and food - cholera, diarrhea, hepatitis, tuberculosis.

ii) Diseases spread by insects - Malaria, Dengue

iii) Diseases caused by viruses - Polio, measles, chicken pox, cold.

iv) Diseases spread by contact and soil - Leprosy, Tetanus.

v) Immune Disorders - AIDS.

UNIT - II


  1. Personal Hygiene - Physical Health - Regular Habits in daily living, eating and eliminating, cleanliness of body and different organs, rest and sleep.

3) Mental Health

4) Concept of Positive Health.

5) Immunity - Definition and types of immunity, vaccination schedule (Triple Vaccine, BCG, Polio drops etc.)

6) School Hygiene - medical Inspection of children (Periodic health Check up)

Public health organization - WHO

7) National Health Programmes.

(Malaria Eradication, Leprosy and Tuberculosis, Pulse Polio).

References :

1. Hygiene and preventive medicine - Yashpal Bedi.

2. Home Management and Hygiene - Sweera Relhan, Dinesh Pub.

B.Sc. I (Home Science)

Semester - I

INTRODUCTION TO TEXTILES


Course No.: 103 Duration of Exam : 3hrs.

MM: 45 + 5 = 50


Instructions for the examiner : The examiner will set nine questions in all, selecting four questions from each unit and one compulsory objective type question.

Instructions for the candidate : The candidates will attempt five questions in all, selecting two questions from each unit as well as compulsory question.

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 yarns.

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.

REFERENCE :


  1. Corbman BP (1985) Textiles Fibre to fabric MC Graw Hill, New York.

  2. Hollen N & Saddler J Textiles (Latest Edition) Mac Mittan & Co. New York.

  3. Joseph M.L. (1976) Essentials of Textiles holt Ripeniart of Winston, New York.

  4. Joseph M.L. (1972) Introductory Textiles Science Holt Ripenhart of Winston, New York.

  5. Tortorc P.G. (1978) Understanding Textiles New York Mac Milan Publishing Inc.

  6. Wingate (1976) Textiles Fabrics & their selection. Eagle wood cliffs (New Jeggery) Prentice Hall Ins.

  7. Znamieroushi, N (1967) step by step weaving, New York, Western Publishing Co. Inc.

  8. Plath Pova (1972) The Craft of Hand Weaving New York. Over Publication Co. Ltd.

  9. Murray Rosenary (1981) The Essentials handbook of weaving, London Bell and Hyman Ltd.

  10. Terry Brackenbury Knitted clothing Technology Blackwell Science Ltd. London.

Lab-I 1 Practical



  1. Identification of Textile fibres - cotton, linen wool, silk, nylon using visual inspection microscopic, burning and chemical tests.

  2. Identification of weaves and their variations and collection of their samples.

  3. Basic stitches of knitting and following of knitting instructions. Making five sample.

  4. To estimate the thread count of fabrics.

B.Sc. I (Home Science)

Semester - I

Food Science

Course No.: 104 Duration of Exam : 3hrs.

MM: 45 + 5 =50

Instructions for the examiner : The examiner will set nine questions in all, selecting four questions from each unit and one compulsory objective type question.

Instructions for the candidate: The candidates will attempt five questions in all, selecting two questions from each unit as well as compulsory question.

UNIT - I

A. Food - definition, classification and functions.

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-II

A. Cooking :

1. Definition, objectives and principles of cooking of food.

2. Different methods of cooking - their advantages and disadvantages.

3. Effect on nutritive and other values of foods during cooking.

B. Improving nutritional quality of foods.: Germination,Fermentation,Supplementation

and Fortification and Enrichment

References :

1. Srilakshmi, B. (2001) Food Science (2nd edition). New Age International Pvt. Ltd. Publishers : New Delhi.

2. Antia, F.P. (1990) Clinical Dietetics and Nutrition. Oxford Univ. Press : Delhi/Bombay.

3. Rajalakshmi, R. (1990) Applied Nutrition (3rd ed.) Oxford and IBH Pub. Co. Pvt. Ltd. : New Delhi.

4. Swaminathan, M. (1988). Essentials of Food and Nutritition - An Advanced Text Book Vol. I and II. (2nd ed.) BAPPCO : Banglore.

5. Swaminathan, M. Food Science. BAPPCO : Banglore.

6. Mudambi, S.R. and Rao S. Fundamentals of Food & Nutrition. (2nd ed.) Wiley Eastern Ltd. : New Delhi.
Lab-II

1 Practical

A. Controlling Techniques

Weights and measures, standard and household measures for raw and cooked foods.

B. Common Cookery Terms and their uses in cooking

C. Preparation of minimum two items of each of the following

Sandwitches;Paranthas/Poories – (simple & stuffed);Egg - Boiled, fried and poached

Rice - Pulao, biryani and sweet rice;Snacks - sweet and salty using different common methods of cooking.

Preparation of food items by fermentation, germination and supplementation (2 each).

Raitas .Beverages - Hot and cold.

B.Sc. I (Home Science)

Semester - I

INTRODUCTORY CHEMISTRY




Course No. 105 Duration of Exam : 3 hrs.

MM :45 + 5 = 50


Instructions for the Examiner : The examiner will set nine questions in all, selecting four question from each section/unit and one compulsory objective type question.

Instructions for the Candidate : The candidate will attempt five questions in all, selecting at least one question from each unit as well as compulsory question.

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