| Unit I |
| FOOD SCIENCES |
| ICMR recommended basic
five food groups |
| General composition and
nutritive value of cereals |
| General composition and
nutritive value ofpulses |
| General composition and
nutritive value of nuts |
| Milk and Milk products |
| Vegetables |
| Fruits. |
| Unit II |
| FOOD PRESERVATION |
| Food spoilage |
| Types of spoilage and
preventing method |
| Preservation of fruits |
| Preservation of fruits
-sugar concentrates |
| Jam And Jelly |
| Pickling |
| Types |
| Spoilages encountered in
pickles. |
| Unit III |
| Cooking |
| Preliminary preparations |
| Objectives of cooking |
| Methods of cooking |
| Methods of cooking |
| Advantages
of cooking methods |
| Disadvantages of cooking
methods |
| HEALTH AND NUTRITION
EDUCATION |
| Prevention of infection |
| Safe drinking water |
| environmental sanitation. |
| Unit IV |
| HOUSING AND INTERIOR
DECORATION |
| Features to be considered
in house construction |
| Orientation grouping |
| Roominess |
| Lighting |
| Ventilation |
| Storage facilities |
| Flexibility |
| Safety at home |
| Flower arrangement |
| Types of arrangement |
| Selection of vases |
| Fowers and accessories. |
| Home furnishing |
| Arrangement and care of
furniture in different rooms |
| Furnishing material |
| Draperies and curtains |
| Floor coverings and
accessories. |
| Unit V |
| FAMILY
RESOURCE MANAGEMENT |
| Classification of family
resources. |
| Management process -
Planning, controlling and evaluation |
| Importance of time and
energy |
| Guidelines in planning
time schedule |
| Types and ways of
overcoming fatigue |
