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Old January 31st, 2012, 04:33 PM
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Default Bundelkhand University Institute

I want to take admission in Bundelkhand University so I want to know that which facility offer by Bundelkhand University and which courses Bundelkhand University offer?
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Old March 17th, 2012, 11:24 AM
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Default Bundelkhand University Institute Of Management Studies

How many specialization courses offer by Bundelkhand University Institute Of Management Studies in MBA department? What is fee structure of MBA course?
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Old March 22nd, 2012, 05:16 PM
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Default Bundelkhand university institute of engineering and technology

Does Bundelkhand university institute of engineering and technology offered B.tech in electronic engineering? if so then can you give me detail eligibility criteria for take admission in its B.tech electronic engineering program?
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Old March 9th, 2014, 02:19 PM
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Default Re: Bundelkhand University Institute

here I am giving you information about institute of home science
Bundelkhand university, jhansi.. it is offer admission in following courses ..

B.Sc. Home Science
Duration : 3 year

Eligibility for admission
For admission in BSC home science you have to passed 10+2 Science/Arts from any well recognized board of education ..

Syllabus :
Introduction to Home
Human Physiology Childhood Development
Core Module Syllabus for Environmental Studies

Second year :
Food Science
Preparation and Preservation Textiles
Management of Family Resource and Household Equipments Development and studies in Adolescence and Adulthood
Extension Education and
Community Development Nutritional Biochemistry

Institute of home science Bundelkhand university BSC course details

Final Exams:75
Sessional Exams:25
Practical : 50
Unit I- Introduction
Meaning & Scope of Home Science. Home Science in India.
Unit II Food & Nutrition
Food groups and the nutrients contributed by each group to the diet composition and nutritive
value of cereals , pulses dairying products , meat , fish and poultry , vegetables ,fruits ,fats and
oils ,sugar and jaggery Type of nutrition- Malnutrition, undernutrition, over nutrition
Balanced diet- principles of meal planning according to RDA.Food processing methods-
Soaking, Sprouting, grinding, boiling, steaming etc.Effect of processing and cooking methods on
composition and nutritive value of foods

Weighing and measuring of food items-Preparation of recipes using cereals and cereal products,
pre-treatment and processing of pulses germination, fermentation, preparation of recipes
Unit III Home Management
Definition, scope and significance of family resources management. Family, its type, stage of
family life cycle, concepts of management: values, goals, standards and resources management
process, planning, organizing, controlling and evaluation, energy management, decision making
process, work simplification techniques.
Unit IV Clothing and textiles
Introduction to textile fiber, its classification, terminology used in textile processing, Weaving,
Finishes, Stain removal methods, Sewing machine – its parts and accessories

Demonstration on laundry equipments, washing, finishing and storage of textile articles.
Unit V Child Development
Meaning, Scope & importance. Various stages of child development, prenatal development,
Physical, Motor, Emotional, Personality, Cognitive, Social, Speech development of child.
Unit VI Extension education
Meaning of extension education and its relationship with other sciences and subject matter areas
of Home Science. Extension education as a discipline with special reference to home science.
Extension education and its contribution towards development of rural families / household
.Historical development of community development and extension education programmes in
India, Philosophy , principles , objectives and selected concepts of Extension education , selected
rural development programmes of govt. , voluntary organizations and state universities for
women , youth and children with special reference to role of home science extension in
community building for upliftment for rural families

Chandra A.A. Shah and U. Joshi (1989): Fundamentals of Teaching Home Science, New Delhi:
Sterling Publishers House.
Devadas, Rajammal P. (1980): Text-book of Home Science, NCERT, New Delhi.

Final Exams:75
Sessional Exams:25
Unit I
Introduction -Definition of Physiology, structure of the cell and function of its component parts.
Unit II
Blood –Blood composition, function and blood group.
Unit III
Digestive system –Anatomy and physiology of the alimentary canal, liver, pancreas and gall
bladder, digestion and absorption of carbohydrates, protein and fats.
Reproductive system–Physiology and anatomy of male, female, sexual organs, spermatogenesis,
menstrual cycle.
Unit IV
Excretory system –structure and function of kidney, mechanism of formation of urine by the
kidney .Endocrinology –Elementary study of different endocrinal glands of the body, their
hormones and action.
Unit V
Cardiovascular system –Structure and anatomy of heart, circulation of blood to heart
(Pulmonary circulation), cardiac cycle.
Respiratory system-Structure and Anatomy of Respiratory organ, mechanism of respiration,
artificial respiration.
Unit VI
Nervous system-Structure and function of brain and spinal cord reflex action (Elementary study).
Special Sense –Structure and function of eye, ear and skin.
Guyton, A.C. Hall, J.E. (1996): Text book of Medical Physiology, 9th ed. Prism Books (Pvt.)Ltd.,
Winwood (1988): Sear’s Anatomy and Physiology for nurses, London, Edward Arnold.
Wilson (1989): Anatomy and Physiology in Health and Illness, Edinburgh, Churchill

Final Exams: 75
Sessional Exams: 25
Practical: 50
Unit I Prenatal Development
Stages, Factors influencing prenatal development, Birth Process and complications
Unit II Infancy
0-2 years—The baby at birth ; size, activity, sensations and sensitivity and needs. Classification
of infant states, and methods of handling infants. Physical and motor development during first
two years and emotional development. Development of understanding and language. Cognitive
development. Piaget’s theory of cognitive development ; the sensory motor stage. Effects of
maternal and social deprivation.
Unit III Preschool years
3-6 years—Physical and motor development Adaptive behavior cognitive and language
development. Piaget’s theory of cognitive development the preoperational stage. Social
development Socialization at home and outside home - Play and its value.
Unit IV School Years
6-12 years -Physical growth and development of motor skills. Language and cognitive
development. Piaget’s theory of cognitive development: Concrete Operational stage. Imagination
and creativity. Social development at home—Peer, groups and friendship roll of parents.
Teachers and community in personality development and adjustment.

Interviewing mothers of infants to conduct a survey of feeding and weaning practices.
Taking heights and weights of Infants and pre-school children.
Observation of Infants arid children for stages of language development and speech analysis.
Observing play preferences and other social activities in children.
Planning and conducting recreational activities for young children.
Rhymes, songs and stories Creative activities play activities.
Visit to Bal Bhawan and other institutions of child welfare
Preparing a report of these visits.

Gordon, I.J. (1975): Human Development. New York: Harper & Row Unit I pp. 2-21
Harris, A. C. (1986): Child Development. St. Paul: West Pub. Unit I, pp.5-17

Final Exams: 50

Unit1: The multidisciplinary nature of environmental studies (2 lectures)
Definition. Scope and importance
Need for public awareness

Unit 2: Natural Resources: Renewable and non-renewable resources: (8 lectures)
. Natural resources and associated problems.
a. Forest resources: Use and over – exploitation, deforestation, case studies. Timber
extraction, mining, dams and their effects on forests and tribal people.
b. Water resources: Use and over utilization of surface and ground water. Floods,
drought, conflicts over water, dams benefits and problems.
c. Mineral resources: Use and exploitation, environmental effects of extracting and
using mineral resources, case studies.
d. Food resources: World food problems, changes caused by agriculture and over
gazing effects of modern agriculture, fertilizer, pesticide problems water logging,
salinity, case studies
e. Energy resources: Growing energy needs renewable and non-renewable energy
sources, Use of alternate energy sources, case studies.
f. Land resources: Land as a resource, land degradation, man induced landslides, soil
erosion and desertification.
. Role of an individual in conservation of natural resources.
. Equitable use of resources for sustainable lifestyles.

Unit 3: Ecosystems
. Concept of an ecosystem
. Structure and function of an ecosystem.
. Procedures, consumers and decomposers.
. Energy flow in the ecosystem.
. Ecological succession.
. Food chains, food webs and ecological pyramids.
. Introduction types characteristic features, structure and function of the following
a) Forest ecosystem
b) Grassland ecosystem
c) Desert ecosystem
d) Aquatic ecosystem (ponds, streams, lakes, rivers.oceans, estuaries).

Unit 4: Biodiversity and its conservation
. Introduction- Definition: genetic, species and ecosystem diversity.
. Biogeographically classification of India.
. Value of biodiversity: consumptive use, productive use, social ethical, aesthetic and
option values.
. Biodiversity at global, National and local levels.
. India as a mega-diversity nation.
. Hot spots of biodiversity.
. Threats to biodiversity: habitat loss, poaching of wildlife, man-wildlife conflicts.
. Endangered and endemic species of India
. Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity.

Unit 5: Environmental Population (8 lectures)
. Definition, Causes, effects and control measures of:-
a. Air pollution
b. Water pollution
c. Soil pollution
d. Marine pollution
e. Noise pollution
f. Thermal pollution
g. Nuclear hazards
. Solid waste Management: Causes, effects and control measures of urban and industrial
. Role of an individual in prevention of pollution
. Pollution case studies.
. Disaster management: floods, earthquake, cyclone and landslides.

Unit 6: Social Issues and the Environment (8 lectures)
. From Unsustainable to Sustainable development
. Urban problems related to energy
. Water conservation, rain water harvesting, watershed management
. Resettlement and rehabilitation of people; its problems and concerns. Case studies
. Environmental ethics: Issues and possible solutions.
. Climate change, global warming, acid rain, ozone layer depletion, nuclear accidents
and holocaust. Case studies.
. Wasteland reclamation.
. Consumerism and waste products.
. Environment Protection Act.
. Air (Prevention and control of Pollution) Act.
. Water (prevention and control of pollution) Act.
. Wildlife Protection Act.
. Forest Conservation Act.
. Issues involved in enforcement of environmental legislation.
. Public awareness.

Unit 7 : Human Population and the Environment (7 lectures )
. Population growth, variation among nations.
. Population explosion –Family welfare Programme.
. Environment and human health.
. Human Rights.
. Value Education.
. Women and Child welfare.
. Role of Information Technology in Environment and human health.
. Case studies.

Unit 8 : Field work (6 lectures )
. Visit to a local area to documents environmental assets – river / forest /grassland /
hill/ Mountain
. Visit to a local polluted site- Urban / Rural / Industrial / Agricultural.
. Study of common plants, insects, birds.
. Study of simple ecosystems – pond, river, hill slopes etc.
(Field work Equal to 5 lecture hours.)

Final Exams: 75
Sessional Exams: 25
Introduction to chemistry Electrolysis, electrolytes, non-electrolytes, laws of electrolysis and
application of electrolytes. Catalysis, Types of catalysts, characteristics. Colloidal state of
matter,. Radioactivity, Gases: oxygen, ozone, nitrogen, hydrogen, carbon dioxide Water:
Desalination of water, hard and soft water, hardness and their removal, methods of purification
of water for drinking purposes in city. Elementary idea of oxidation & reduction.
Units and Measurement: Conversion of Units. Force and Moments: Definition Principles of
Moments, Equilibrium of Forces, Center of Gravity, Friction, Fluid Pressure, Barometers, Forces
in fluids, Pascal’s Law, Archimedes Principle and Application to Lactometer and Hydrometer
Motion, Speed, Velocity and Acceleration , Mass and Weight, Simple Pendulum, Terminal
Velocity in Free Fall, Work Power and Energy, Momentum, Energy, Energy Interchanges, Heat
and Temperature: Thermometers, Thermal Expansion of Solids, Liquids and Gases, Heat energy
and Heat Capacity. Change of State: Latent Heat, Heat Transfer. Light: Formation of Image by
Concave and Convex Lenses. Characteristics of Wave Motion: Frequency, Wavelength, Velocity
and Amplitude, Electromagnetic Spectrum.
General idea of microbes (bacteria, virus), classification of Living thing, Origin of life &
evolution Plant physiology – structure of a typical plant cell, difference between animals and
plant cell, significance of transpiration, photosynthesis and respiration, factors affecting the
same. General introduction ecology, food chain, biomass pyramids, Green house effect, Global

Final Exams: 75
Sessional Exams: 25

Sociology and rural sociology- Meaning, nature, importance and scope, relationship of rural
sociology with other social science and Home Science. Understanding basic sociological
concepts. Society, community, association institutions, social groups, rural social structure,
family, caste, class, kinship, Characteristics of rural and tribal society. Rural urban differences,
problems of rural society, Culture –Meaning, importance, cultural components, norms, customs,
folkways. Social change-meaning and importance, social control, Elements of social system

Definitions and scope of Economics. Importance of studying Economics.
National Income, Concepts of utility consumption and demand.
Classifications and characteristics of wants, Consumption and utility, Laws of consumption-
Engel’s Law of family budgets, Law of Diminishing Marginal utility. Consumer’ surplus
Law of Demand, Elasticity of Demand, Land – Law of Diminishing Returns.
Capital – classification of capital formation.
Meaning scope and nature relationship with other disciplines, Division of psychology,
development experimental, comparative, clinical, social, abnormal education etc.
Method of psychology: experimental, observation, introspection method, differential method,
and clinical and psycho- Physical method.
Learning Motivation and perception, Motivation- Needs and Drives
Intelligence: Definition, Nature and assessment of intelligence.
Personality – Definition and types of the Personality

B.Sc. Home Science
IInd Year
Final Exams: 75
Sessional Exams: 25
Practical : 50

Composition, Structure, nutritive contribution, quality and preparation of Cereals ,Pulses,
Fruits & Vegetables, Milk and Milk Products, Meat, fish and Poultry, Eggs, Fats, oils and
oilseeds , Sugars, Tea, coffee, cocoa and chocolate, Condiments, spices, herbs, colorings
and flavorings agents

UNIT-II Selection of food.
(i) Economical
(ii) Quality
(iii) SociocuItural
(iv) Availability

UNIT-III Food preparation
(a) Basic Terminology -
(b) Methods of cooking
(c) Effect or cooking, processing and storage - Chemical. Physiochemical and

UNIT-IV Methods of improving Nutritional quality of foods:
(a) Germination
(b) Fermentation
(c) Supplementation
(d) Fortification.

UNIT-V Food preservation:
(a) Causes of food spoilage.
(b) Principles of preservation
(c) Food additives
(d) Methods - home and commercial

UNIT-VI Food Hygiene:
(a) Food borne diseases - causes and prevention
(b) Food poisoning - microbial and chemical.

I. Weights, measures. Equivalents
II. Food preparation
(a) Beverages - tea, coffee, fruit and milk.
(b) Vegetables—methods of retaining colour and texture-curries dry
vegetables cutlets and baked.
(c) Cereals - Starch cookery, rice-boiled and variations, flour mixture- batters and dough. Samosas and mathries, Italian Pastas.
(d) Pulses— dal vadas, sprouts and stuffing.
(e) Milk—Puddings, chaina , Panir and Khoya preparations.
(f) Meat—curries, kabab and stews.
(g) Fish—steamed, fried, baked and curried.
(i) Egg—Hard and Soft, cooked poached scrambled, omelete - plain
and fried. Custards - soft, steamed and baked.
(j) Soups—Plain, cream of tomato and Veg. Soup
(k) Nuts—Peanut chikki, til laddoo.
(l) Baked products - Cakes, biscuits ,apple pie and patties.
(m) Frozen desserts - Souffles and ice creams.
III Demonstration of table setting.

Introductory Foods : Hughes and Bennion
Food Science . B . Srilaxmi
Principles of Food Preparation : Gladys C Peckham
Experimental study of foods Griswold

Final Exams:75
Sessional Exams:25
Practical :50
I. A. Introduction to Textiles.
B. Fibre Theory.
C. Classification of Textiles
II. Textile Fibres: Manufacture, Properties and their importance to the consumer
A. Natural : Cotton, Linen, Silk and wool.
B. Man-made : Rayon, Nylon, Dacron , Asbestos
III. Yarn construction and the effect of the type of yarn on the finished fabric.
A. (i) Mechanical Spinning.
(ii) Chemical Spinning.
B. Classification of Yarns
(i) Simple (ii) Novelty
IV. Fabric construction and guide’s in selection:
A. Felting
B. Braiding
C. Bonding
D. Knotting
E. Knitting
F. Weaving.
V. Fabric Finish

A. Basic — Bleaching, sizing and dressing, singeing, tentering,
beetling, mercerizing and calendering.
B. Texturising — Embossing, moiring. Schreinering, napping flocking,
acid and basic finishers.
C. Functional — Anti - static, absorbent, bacteriostats, moth - proofing, Shrinkage
control, flame retardant, water repellant and water proofing, soil and stain
resistant, crease resistance wash and wear and permanent press.
D. Finishing- with colour—dyeing.
VI. Applied Design — Block printing; Batik and tie dyeing, Spray printing, Screen
VII. Consumer Problems—Study of fabrics in relation to price and quality .Labeling fabrics.
VIII. Factors in selection, use and care of fabrics.

I. Care of Textile fabrics.
A. Supplies: cleaning agents, blues and stiffening agents.
B. Equipment Rubbing hoard, suction washer, washing machine,
ironing board etc. -
II. Family Wash:
A. Stain removal, Simple home methods and use of chemical stain
B. Principles and methods of laundering, their application to various fabrics
C. Processes in finishing ironing, pressing and steam pressing.
D. Washing of Cotton, Wool, Silk and man - made fabrics.
III. Fabric study
A. Fabric (i) Identification: Microscopic, Physical and Chemical tests.
(ii) Reaction to acids alkalis, salts etc.
(iii) Absorbency of indigenous and commercial dyes.
B. Fabric
(i) Thread counts and balance (ii) Yarn slippage (iii) Weave.
C. Launder ability:
(1) Dimensional Stability,
(ii) Colour fastness.
(iii) Cleaning efficiency of detergents.
(iv) Stiffening agents.
Blues Whitening agents.
IV. Dry cleaning with special -reference to spotting and cleaning..
Dyeing of fabrics using commercial dyes(Applied design: tie dyeing , batik, block printing
,screen printing etc.)

Corbman, B.P. (1985): Textile Fibre to Fabric, Mc Graw Hill, New York
Hollen, N. and Saddler, J.: Textiles Latest Ddn., Mac Millan & C., New York.
Joseph, M.L. (1976); Introductory Textile, Holt Ripenhart of Winston, New York.

Final Exams: 75
Sessional Exams: 25
Practical : 50
I. Meaning, characteristics, concepts and components of management -differences among
families - culture bias.
Il. The family - structure and composition, stages, needs and wants, problems of large
families - need for small family norms - effects on resources and management.
III. Classification of resources - human and material - knowledge, skills, abilities, interest,
attitudes, energy, time and money.
IV. Resource Management - objectives, Principles of use, factors affecting the use, sound
distribution, meeting needs of family members, economy and efficiency
V. Management principles and processes.
(a) Motivation forces - values, goals and standards.
(b) Decision - making, Criteria for choice - complexities and techniques.
(c) Planning, co-ordinating.
Organising, guiding directing, supervision and evaluation.
VI. Time and energy management - organisation of work in relation to time and efficiency.
VII. Work in the home - bcdy machanjcs -
postures, motions and movements involved in work.
Fatigue and efforts - causes, types, effects on work and prevention.
VIII. Concept of energy cost in work - Oxygen consumption as a measure of energy
IX. Work simplification - methods, study of organisation of work centres - in the kitchen,
work space, storage and equipment.
X. Relationship of equipment design to functionality.
XI. (a) Quality features in selection of equipment.
(b) Preparation of buying guides.

(Household Equipment)
I. Mechanical appliance - vacuum cleaners, washing machines, gas meters.
cream separators, coffee percolator.
II. Heating appliances—Temperature control in household equipment - iron, toaster,
refrigerator, gas and electric oven, gas and electrical cooking ranges; solar cooker,
pressure cookers, air conditioners central heating and refrigerators - water heaters.
III. Electric appliances and electrical services—
(1) Household wiring, fuse, electric meter, room and stair case lighting,
lighting fixtures, incandescent lamp, and florescent lighting.
(ii) Motorized equipment - fan, mixers, grinders, blenders.
(iii) Electric Bell, telephone, Radio-Elementary principles of TN. Tape

1. Study of
(a) Telephone Circuit.
(b) Electric Bell ‘Circuit.
2. Staircase lighting - room lighting—cost of consumption.
3. Repair of Heater and Iron.
4. Comparative study of design and functional features in household equipment
(a) Utensils- for cooking, serving and washing (4 experiments).
(b) Accessory equipment—kettles, irons, toasters, knives mixers and
grinders. (5 experiments).

Ruth E. Deacon, Francille M. Rirebaugh (1975): Family Resource Management – Principle and
Application, Roy Houghten Mifflin Company (Unit I, II, IV-VII)
Irma, H. Gross, Elizabeth Grandalll, Marjoris m. Knoll (1973): Management for Families for
Modern Families, Perntice Hall, Inc, Englewood Cliffs, New Jersey (Unit I-VIII).

Sessional Exams:25
Practical : 50

13-18 years - Physical changes, motor development, sex differences, Early and late maturity.
Psychological aspects of adolescent growth and development. Cognitive development Growth of
intellect, abilities and aptitude. Piagets Theory of cognitive development : Formal operational
stage; measurement of :mental development. Social - development ; role of home, peers, school
Development of moral values and social norms Identity, alienation Problems of adjustment.

Stages, changes in interests, social mobility sex role adjustments vocational
Adjustments, adjustments to parenthood and single hood, adjustments to Physical changes,
mental changes.

Old age
Adjustments to changed family patterns, adjustments, physical single hood,
Loss of a spouse, approaching retirement, physical changes, motor changes, remarriage.

Exceptional children
Meaning and definition of children with special needs. Characteristics and
Identification of children with special need: sensory, visual, audio etc. children with behavioral
deviation, emotional disturbances, social mal adjustment and delinquent special education for
children with special need, Welfare programme for meeting the needs for exceptional children.

1. Survey of research methods used in study of children and adolescents.
Techniques - Tests - Intelligence Tests
Projective Tests: TAT Word Association Aptitude—. Differential Aptitude test.
2. Case study of an adolescent.
3. Survey of recreational interests of children
4. Visits to selected children’s institutions.
5. Observation
(i) Parent child interaction outside home.
(ii) Children’s interaction with other children and adults.

Rice, F.P. (1995). Human Development. New Jersey: Prentice Hall.
Berk, L.E. (1995). Child Development. London: Allyn & Bacon.
Cole, M.& Cole, S. (1993). The development of children. (2nd ed.) New York: Scientific
American Books Freeman & Co.

BHS-111 Extension Education
Final Exams:75
Sessional Exams:25
Practical :50
I. Extension Education:
(a) Meaning, principles, scope, Philosophy and objectives of extension education.
(b) Basic elements of Extension.
(c) Historical basis of Extension.
(d) India’s need for Home Science Extension Education.
2. Methods of extension teaching
(a) Approaches in extension education and methods of teaching
(b) Characteristics of teaching- learning process.
3 Classification of methods and media and their comparative value in adoption of
improved home practices, Programme planning, adult learning, Child development
programmes in India

Preparation and use of teaching material leaflets, folders and flash cards ,flannel graph etc.
Conducting demonstration
Organizing and participation in group discussion with village women
Organizing exhibition
Visits to institutions and field as demonstration center

1. Rogers, Alan (1989): Teaching Adults in Extension. Education for Develop-ment,
Westwood Row, Tilehurst, READING RG 31 6 LT. England, Woodnabs,
2. Reddy A. (1987): Extension Education, Bapatia, India, sree Lakshmi Press.
3. McGivney, Veronica and Murray Frances (1991): adult Education in Development:
Methods and Approaches from Changing societies, Leicester, U.K., National Institute of
adult and Continuing Education.

Final Exams:75
Sessional Exams:25
Practical :50
1. Sources, function, Structure and general properties of physiologically important
compounds:- (a) Carbohydrates - glucose, fructose, galactose, sucrose, maltose, lactose,
starch glycogen.
(b) Lipids - fatty acids, triglycerides, phospholipids, sterols.
(c) Proteins—amino acids proteins.
2. Digestion and absorption of Carbohydrates, fats, proteins.
3. Metabolism of -
(a) Carbohydrates - glycolysis, citric acid, cycle, synthesis breakdown of
glycogen, gluconeogenesis, Blood sugar and its regulation.
(b) Lipids - oxidation of fatty acids, fatty liver, ketosis.
© Proteins—-general reactions of amino acid metabolism, urea cycle.
4. Chemistry and physiological functions of fat –soluble and water soluble vitamins
5. Enzymes –Classification , elementary treatment of enzymes kinetics, including factors
which affects rates of enzymes – catalyzed reactions.
6. Sources, function and general properties of minerals
7. Water and electrolytes balance.

1. Qualitative analysis of mono, di and polysaccharides.
2. Estimation of total and reducing sugars.
3. Estimation lactose in milk.
4. Estimation of total fat content of foods, saponification value. Iodine value.
5. Reactions of proteins.
6. Estimation of total N of food by Kjeldahl’s method.
7. Ascorbic acid estimation in foods.
8. Estimation of’ Calcium in foods.
9. Measuring pH in different solution

Oser, B.L. (1965): 14th Ed., Hawk’s physiological chemistry, McGraw-Hill Book Co.

B.Sc.Home Science
IIIrd Year

Final Exams:75
Sessional Exams:25
Practical :50
1. Definition of health and nutrition, dimension and indications of positive health.
2. Requirements and recommended dietary allowances, of nutrients under normal and
physiological stress conditions.
3. Energy Metabolism
(a) Unit of energy
(b) Energy value of foods
(c) Factors affecting energy metabolism-B M.R., Specific Dynamic Action,
Activity, Age, Climate and physiological conditions.
(d) Methods of assessment.
4. Evaluation of protein quality: PER, NPR, B V. NPU, and Chemical score
5. Role of dietary fiber
6. Importance of meal planning- Factors affecting meal planning
(a) Nutritional
(b) Sociological
(c) Religious
(d) Geographical
(e) Economic
(f) Availability of time and material resources.
7. Diet type and requirement in various socio economics and activity levels
(a) Infancy
(b) 1-6 years
(c) 7-12 years
(d) 13-18 years
(e) Adulthood
(f) Pregnancy and lactation
(g) Old age.
8. Nutrition and Infection
(a) Immunity
(b) Interaction between nutrition and infection
9. Nutrition in common diseases—
(a) Fevers—Typhoid and Tuberculosis
(b) Diarrhoea and constipation
(c) Infective hepatitis
(d) Obesity
(e) Diabetes
(f) Atherosclerosis and hypertension

1. Dietary calculations using —
(1) Nutritive value tables
(2) Food exchange lists

2. To determine portion sizes of raw and cooked foods and calculations of important

3. Planning, calculation and preparation of diets for different sector economic groups
(a) Infant, with special reference to weaning foods.
(b) Children— (i) 1 - 3 years
(ii) 4 - 6 years
(iii) 7-12 years
(c) Adolescents—boys and girls
(d) Adults—Men and women engaged in sedentary, moderate and heavy work.
Pregnant and lactating women.

4. Planning, calculation and preparation of the following
(a) Snacks for young children emphasizing calories, vitamin A and iron content.
(b) Packed lunch for school going children.
Picnic lunch for the family.

5. Planning calculation and preparation of the following
(a) Fluid diet
(b) Bland diet
(c) Low residue and high fibre diets.
(d) Low calories high Protein diet.
(e) High protein, high carbohydrate fat restricted diet.
(f) Sodium restricted diet.
(g) Diabetic diet

1. Normal and Therapeutic - Robinson, Corinne H. Nutrition.
2. Human Nutrition and Dietetics — Davidson, Passmore Brock and Truswell.
3. Nutritive value of Indian Foods — Gopalan, Rama Sastri and Balasubramaniari

Final Exams: 75
Sessional Exams: 25

Practical : 50
I. General principles for clothing construction:
Study of body measurements in relation to height and age.
Importance of drafting and making patterns.
Placing arid cutting of paper-pattern in relation to texture and design of’ fabric.
Calculating the amount of material required for different garments.
II. Common fitting problems arid how to remedy fitting defects.

III. Study of:
(a) Colour - in relation to season, occasion, size figure, arid complexion.
(b) Texture and line in relation to figure and size.
(c) Fashion.

IV. Intelligent buying ready-made garments:
(a) Appearance - size, design, line and colour.
(b) Fabric - durability, serviceability.
(c) Workmanship—cutting, sewing, finishing and fitting.
(c) Cost.
V. Indian embroideries

I. Taking body measurements for different types of garments.
II. Drafting the basic blocks; adaptations, different sleeves and collars, selection of suitable
materials, and stitching of following garments with appropriate techniques and

A. Children Garments : (a) Baby Diaper (b) Bib (c) Jhabla (d) Baby suit
B. Ladies Garments : (a) Sari-peticoat (b) Sari-blouse (c) Salwar and Kamiz or Churidar
III. Mending
(a) Patches plain and printed.
(b) Darning—thin place ledge tear, knife-cut and hole.
IV Practical on Indian Embroideries

Bane, A. (1974): Tailoring, McGraw Hill Publication, New Delhi.
Readers Digest (1982): Complete Guide to Sewing, Association Inc., New York, New Delhi

Final Exams:75
Sessional Exams:25
Practical :50

I. Housing—Family housing concepts.
(a) Role of housing in national economy.
(b) Specific needs of families, protective, social, economic, educative, affection, and
(c) Adequate housing—providing for ample sponsor family activities, work areas
storage, equipment, convenience, comfort, sanitation and safety.
II. Problems in housing present conditions in India.
(a) Social and economic factors.
(b) Technical factors—land, labour and material.
III. Principles of planning—site selection, orientation, aspect, prospect, grouping, roominess
flexibility, lighting, ventilation and sanitation. Desirable construction features and
housing standards—foundation, walls, doors, windows fittings and finishes. Conventional
and modern building materials features for cost economy, cheaper. Substitutes —plastic,
particleboards, metal alloys.
IV. Home Furnishings:
(a) Elements and principles of art, design—structural and decorative.
(b) Colour—qualities and use in solving decorative problems.
(c) Furniture and furnishings—-quality, material, design and arrangement.
(d) Simple decorations for rooms accessories and flower arrangement..

1. Household Utensils
A. Base materials in the ‘structure and component parts: —
(i) Metals: (for cooking utensils)
Cast iron, aluminum, stainless steel, copper and its alloys.(for serving utensils and cutlery)
Stainless steel, silver, anodizedaluminium — alloys. Characteristics, suitability, safeguards and
(ii) Plastics: Thermophstics, acrylics, nylon, polyethylene, polystyrene.
Thermo sets : Phenolies, urea formaldehyde
plastics, rnelarmnes.
Characteristics, cleaning and care. of the above
(iii) Ceramics.
B Materials used for finishes
(i) Mechanical finishes : Polishing and buffing materials
(ii) Applied finishes—Nickel and chromium plating. Copper cladding on
stainless steel. Tinning of Copper and brassware. Galvanizing and
tinplating iron. Enamels—Porcelain and synthetic reflon coating
Care and maintenance of the above finishes.
II. Basic structural building materials - cement and concrete Cast stone , Bricks, terracotta.
III. Finishing material used in the structure of home
A. For counter and floor coverings - Asphalt tile, Ceramic tiles, laminated plastics, linoleum,
Vinyl tiles and wood. Cleaning and care of the above.
Insulating materials : Fibre glass, Mica, Mineral wool polystrene foam.
IV. Composition and mode of. action of different types of the following:
A. Scouring powders.
B. Household cleaning and disinfectant fluids.
C. Metal polishes.
D. Wood polishes.
E. Leather polishes.
F Paints, varnishes, lacquers.
Painting of walls, metal and wood surfaces in the home.
Household fuels - composition and optimal utilization of soft coke, charcoal wood, kerosene,
liquefied petroleum gas, natural gas, coal gas, and gobar gas Calorific value, heat utilization.
Efficiency and effective price of fuels.

I. Preparation of House plans for families in different income groups, and needs
II. Preparation of furnishing plans for homes
III. Preparation of cleansing powders, polishes for metals and. wood
IV. Making of alpana, rangoli , flower arrangement, painting , wall hanging, pot painting etc.

1. Anna H. Rutt kK(1961): Home Furnishing, John Wiley Eastern Private Ltd., New York.
(Unit III).
Deshpande, R.S. (1980): Modern Ideal Homes for India, (9th Edn.). Smt. L.s. Deshpande for
Deshpande Publications Trust. (Unit II, III, VI,VII).
Leach S. Del Mary k(1993): Techinques of Interior Design Rendering and presentation and New
York , McGraw Hill.

BHS–116 Communication, Diffusion & Adoption of Homestead
Final Exams:75
Sessional Exams:25
Practical : 50
1. Origin, meaning, definition, functions and problems of communication.
2. Communication: their function, limitations and selected classification.
3. Instructional media their functions, limitations and selected classification
4. Different types of Audio-Visual aids, their meaning, definition and advantages of
5. Concepts, characteristics and principles of Diffusion, Role of Communication methods in
6. Homestead technologies, problems in Diffusion Home Science technologies

1. Visit and Survey of near by slum and rural areas to get acquainted with their social and
cultural problem and other specific problem.
2. To select, plan, prepare and use different Audio-Visual aids. To develop ability to prepare
and present individualized and group instructions.
3. To develop skill in preparation of tools for conducting base line survey of villages,
practice in using teaching methods supplemented with communication media, materials
for teaching rural women / adolescent girl / children.

1. Dhama O.P. Extension and Rural Welfare.
2. Directorate of Extension - Extension Education in C. D.
3. Government of India Publication - India.
4. Government of India Publication - Encyclopedia of Social Work in India Vol. 1-4
5. S.R. Maheshwari - Rural Developments in India.

BHS-117 Entrepreneurship Development
Final Exams:75
Sessional Exams:25
Practical : 50

Unit-1: Entrepreneurship
Definitions, need scope and characteristics of entrepreneurship, entrepreneurship
development and employment promotion. Identification of opportunities in food

Unit-2: Business environment for the entrepreneurs for food enterprises
Government of India’s policy towards promotion of entrepreneurship. Exposure to
demand based, resource based, service based, import substitute and export promotion

Unit –3: Need, scope and approaches for project formulation
Market survey techniques, criteria for principles of product selection and development,
choice of technology, quality control. Major steps involved in setting up a small scale
Unit-Project identification, project formulation, resources mobilization. Institutions,
financing procedure and financial incentives. Financial ratios and their significance.
Books of accounts, financial statements, funds flow analysis.

Unit-4: Techno-economic feasibility of the project of food enterprise.
Unit-5: Critical path method – project evaluation review techniques as
Planning tools for establishing SSI.
Unit-6: Plan lay out and process planning for the food product establishing the Unit
Unit-7: Creativity and innovation
Problem solving personnel management salaries, wages and incentives, performance
appraisal, quality control.

Unit-8: Food marketing and sales Management
Marketing strategy, packaging, advertising, label intervention, pricing, after sales
Unit-9: Legislations
Licensing, registration, municipal laws, business ethics, income tax, labour law
application, consumer complaint redressal.

Project planning, formulation and report preparation (individual/group exercise)

Reference –
Deshpande, V. (1984): Entrepreneurship of small scale food industries, concept, growth and
Management, Deep and Deep publication- D-1/24, Rajouri Garden, New Delhi.
Meredith, G.G. Nelson, Re, et al. (1982): Practice of entrepreneurship, ILO,. Geneva.

Final Exams:75
Sessional Exams:25
Practical : 50
I The Community
(a) Concept of community
(b) Structure of rural and urban communities, social and economic.
(c) Inter ‘and intra relationship between community members.
(d) Concept and scope of community nutrition.
II. Factors affecting Food availability and intake
Agricultural production, population, economic regional, social, education, distribution,
religions and industrialization.
III. Food Storage
(a) Methods of storage of food grains.
(b) Agents causing losses of food grains and prevention.
(c) Fumigation of grains.
IV.Food adulteration
(a) Meaning of Food adulteration and food laws. -
(b)Common food adulterants and health hazards.
(c)Agencies checking food adulteration.
V.Nutritional problems of the Community
Causes and incidence of nutritional problems in infancy, pre-school children, adolescents,
pregnant and lactating mothers and old age.
VI.Nutritional Assessment and Methods of identification of Nutritional Problems:
(a) Techniques of dietary surveys, imitations and interpretation of data
(b) Anthropometrics biochemical and clinical techniques limitations and interpretation.
VII.Nutrition Education.
(a)Meaning of nutrition education and its importance.
(b)Organization of nutrition education programmes for the community problems
encountered in organizing a programme and how to solve them.
(c) Communication methods.
(d) Communication aids
(f) Evaluation and follow up

1. A brief nutritional survey in different communication.
(a) Nutritional anthropometrical wt., ht., MUAC of infants, children and adults.
(b) Diet survey.
(c) Clinical survey.
2. Developing cheap and nutrition recipe for infants, children, pregnant and nursing mother.
3. Development of weaning foods using indigenous items.
4. Development of suitable aids for nutrition education programme.

Agarwal, A.N. (1981): Indian Economy Problems of development and planning.
Jelliffe, D.B. (1968): child Health in the tropics.
Ghosh,S.(1989):You and your child.

Contact details :
Bundelkhand University
State Highway 42, Bundelkhand University, Jhansi, Uttar Pradesh 284128 ‎
05102 321 158

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