ICSE Home Science SyllabusICSE Home Science Syllabus
1. Food Preparation
(i) Techniques and methods of cooking. Medium of cooking, (dry and wet methods of cooking), choice
of method of cooking and quality of food. New developments in cooking- Microwave and solar
(ii) Preliminary cooking.
(iii) Effects of cooking on food components. Carbohydrates - starch, sugar, pectin, cellulose; proteins;
oils and fats; minerals and vitamins.
(iv) Methods of increasing nutritive value of foods Sprouting/germination, fermentation, parboiling,
combination of foods, supplementation, substitution, puffing and liming. Self-explanatory.
2. Food Storage and Preservation
(i) Causes for spoilage of food. Enzymatic action, moisture, microbial contamination, insects, rodents
and improper handling of food. reatment of foods beforeKnow More About :- Business Studies Andhra Pradesh Board Sample Paper BoB ao ra dr s.s EduEd ru ir tet .e c. oc mPage : 1/4
(ii) Storage of foods - perishable, semi-perishable and non-perishable foods. A general idea of storing
common foods at home.
(iii) Simple methods of food preservation. Use of low and high temperature (refrigeration,
pasteurization, sun drying), use of preservatives - (salt, sugar, oil, spices, chemicals).
3. Meal Planning for the family
(i) Objectives of meal planning. Nutritional adequacy, food groups. Self-explanatory.
(ii) Factors affecting food selection: Age, occupation, gender, physiological conditions, personal likes
and dislikes, tradition, seasonal availability, economic considerations, religious beliefs, family size and
composition. An understanding of how food consumption varies from one family to another; how food
selected by families is affected by various factors like age, occupation, gender, physiological
conditions, personal likes and dislikes, tradition, seasonal availability, economic considerations,
religious beliefs, family size and composition.
(iii) Meal planning for various age groups. Nutritional needs of preschool children, school-age children
and adolescents. An understanding of the nutritional needs of pre-school children, school-age children
and adolescents. Making meal plans for these age groups based on their nutritional requirements and
RDA. Developing good food habits - importance of breakfast, following regular meal patterns,
avoiding junk food and skipping of meals.
3. Resource Management
(i) Safety in the home. Prevention of falls, fire, electrocution, poisoning, suffocation and choking.
Safety and sanitation in the kitchen: hygiene and disposal of household waste (organic and inorganic).
(ii) Food adulteration. Prevention of Food Adulteration Act (PFA); Definition of food adulteration as
stated in PFA, health hazards, common adulterants present in food items - stones, dust, dirt, argemone
oil, metanil yellow, kesari dal, chicory powder and starch and their effects.Read More About :- Andhra Pradesh Board Computer Science Sample Paper BoB ao ra dr s.s EduEd ru ir tet .e c. oc mPage : 2/4
4. Consumer protection
Standard marks available for providing consumer protection. Creating awareness about standard marks
for consumer protection - FPO, Agmark, ISI, Woolmark, Vegetarian and Non-vegetarian food; need for
understanding care labels on garments and fabrics; Study of nutritive value, weight, use of additives,
preservatives, manufacturing and expiry date /best before dates etc. on labels of packaged goods.
5. Human Development
(i) Physical development during adolescence. Physical development during puberty and adolescence;
changes in body proportions and its effects; influence of sports and exercise on physical fitness.
(ii) Cognitive development and language. Language and communication - development of language;
influences on language development; development of ways in which adolescents obtain information,
remember it and utilize it for problem solving and reasoning.
(iii) Social and emotional development. Socio-cultural influences on the adolescents - teenagers are
influenced by social relationships in the family, neighbourhood, community, country and the world. The
family and socialization - patterns of parenting, parental control techniques; role of siblings and
grandparents. Development of peer relationships and friendship patterns. Development of gender roles
and stereotypes. Role of school and teachers on the social and emotional development of the teenager.
(iv) Perspectives on Adult Development: Meaning of adulthood. Transition to adulthood and accepting
related responsibilities; dimensions of adulthood; issues of increasing life expectancy; sensitizing
students to the needs and care of the elderly.
7. Textiles and Clothing.
Selection of clothes - factors affecting selection.
Methods of laundering - Wet and dry cleaning.
Storage of clothes - wool, silk and cotton.
Self explanatory. BoB ao ra dr s.s EduEd ru ir tet .e c. oc mPage : 3/4