गृह विज्ञान (Home Science) Syllabus For B.A. Ist Semester of Various Universities of Uttar Pradesh

• Unit – I : Traditional Home Science and its Relevance in current era Contribution made by Indian Home Scientists i.e. M. Swaminathan, C. V. Gopalan, S. K. Dey and Ravindra Nath Tagore.
• Unit – II : Structure and Function of Digestive System Respiratory and Cardiovascular System.
• Unit – III : Food and Nutrition : Food—Meaninbg, Classification and function, Nutrition—Conceptof Nutrition, Nutrients—Macro and Micro, Sources and Deficiency Diseases.
• Unit – IV : Cooking Methods : Methods, Advantages and Disadvantages, Preservation of Nutrients while Cooking. Methods of Enhancing Nutritional Value of Foods by Germination, fermentation, Food spoilage, Food preservation, Food adulteration, Food laws and standards.
• Unit – V : Introduction to Human Development : Concept, Definition and Need to Study of Human Development;  Domains, Stages and Contexts of Development Principles of Growth and Development. Determinants of Development—Heredity and Environment.
• Unit – VI : Prenatal Development and Birth Process : Conception, Pregnancy and Childbirth Stages of Birth; Types of Delivery (Natural, C- section, Breech, Home vs. Assisted Delivery);  Physical Appearance and Capacities of the New-born;  Factors affecting Pre-natal Development.
• Unit – VII : Infancy : Developmental Tasks During Infancy and Preschool Stages;  Physical and Motor Development;  Social and Emotional Development;  Cognitive and Language Development.
• Unit -VIII : Early Childhood (Pre School) Years : Development Tasks During Early Childhood;  Physical and Motor Development; Social and Emotional Development;  Cognitive and Language Development.

• Unit – I : Basic Cooking Skills : Weighing of Raw Materials;  Preparing of Different Food Items before Cooking.
• Unit – II : Preparation of various Dishes using Different Methods of Cooking and Food Preservation—Boiling, Steaming, Roasting, Frying–Deep/Shallow, Pressure Cooking, Hot Air Cooking/Banking, Pickling, Jam, Jellies and Murabba Preparation.
• Unit – III : Different Styles of Cutting Fruits and Vegetables :  Salad Decoration/Dressings.
• Unit – IV : Preparation of Nutrient Rich Dishes : Protein rich dish;  Carbohydrate rich dish;  Fat rich dish;  Vitamins rich dish; Minerals;  Fibers.

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