PRAGATI PUBLIC SCHOOL, DWARKA
HOLIDAY HOME WORK: SUMMER VACATION
ACADEMIC SESSION: 2015-16
CLASS: X
Artificial subject boundaries impede contextualized learning and deprive students of
exploring the interconnectedness of different forms of knowledge. Moreover the transfer of
knowledge from one subject to other can most effectively be demonstrated and strengthened
through multidisciplinary projects covering each of the five major subjects i.e. English,
Hindi, Maths, Science, and Social Science. It is therefore, Pragati Public School has taken the
initiative of giving a comprehensive multidisciplinary project to its students studying in
Class-X. Since this project will be assessed in all five major subjects for FA-2, students
are therefore advised to get this project done during the summer vacations utilising
them as the best time for learning with fun and submit it with your class teacher by July
4, 2015.
MULTIDISCIPLINARY PROJECT: FORMATIVE ASSESSMENT-2
THEME: FOOD & NUTRITION
Subject
Nature of task
Content coverage
Duration
Learning Objectives
Tools
Execution of task/Procedure
Criteria/Rubrics for Assessment
Values imparted through the
Activity
Follow up
Guidelines (if any)
Social Science
Individual Activity
Climate & its effects on food habits of people in India
Summer vacation
The students will explore the myriad varieties of food and
eating habits of the people living in India.
The students will be required to use coloured A-4 size
ruled/blank sheets, colours, crayons, sketch pens, pictures
of people & food plus their creativity/drawings.
The students will prepare a write up based on the food
requisites and satisfaction of the nutritional needs of the
Indians i.e. people living in areas above and below the
Tropic of Cancer along with a correlation between the
climate of a place and the consumption pattern of the
people.
Example: Food habits in the Northern and Southern
states of India in relation to the climate.
 Content
4 marks
 Presentation
4 marks
 Originality/Creativity
4 marks
 Values inculcated
3 marks
Awareness about the cause & effect relationship between
the climate and eating habits of the people residing in
various parts of India.
Peer interaction for discussing the various global cuisines
and eating behaviour of several people.
 Students will use green colour A-4 size sheets
for the individual activity.
 Pictures can be drawn or pasted in the activity.
ClASS: X
MULTIDISCIPLINARY PROJECT: FORMATIVE ASSESSMENT-2
THEME: FOOD & NUTRITION
Subject
Content Coverage
Nature of task
Learning Objectives
Maths
 Presentation of data in different forms
 Inferences and values
Individual Activity/post content/interdisciplinary


Duration
Task to do
Execution of
task/Procedure
To enable students to understand the nutritional values
through comparision
To develop the skills of graphical representation
Summer vacation
To compare the nutritional values of healthy and junk food .
Students will be given data based on nutritional values of healthy and
junk food. Based on the given data, students will answer the questions
that follow.
Data Table: Nutritional Values of Healthy & Junk Food(Per 1kg)
Value
Healthy Food
Junk Food
1. Calories
1800 gms
5400 gms
2. Carbohydrates
80 gms
200 gms
3. Sugar
50 gms
190 gms
4. Fats
50 gms
200 gms
5. Proteins
20 gms
10 gms
Questions:
1. Draw ‘pie chart ‘and histogram’ for ‘Healthy food.
2. Draw ‘pie chart ‘and histogram’ for ‘Junk food’.
3. How many more calories junk food have in comparison to
healthy food?
4. Compare other nutritional values of healthy and junk food.
Criteria/Rubrics for
Assessment
Values imparted
Follow up
Guidelines (if any)
 Question & Answer
8 marks
 Presentation & work ethics 4 marks
 Values covered
3 marks
Which food would you prefer eating and why?
Common errors will be discussed by the teacher in the class.
 Students will use yellow colour A-4 size sheets/ graphs for
the individual activity.
 Pictures can be drawn or pasted in the activity.
ClASS: X
MULTIDISCIPLINARY PROJECT: FORMATIVE ASSESSMENT-2
THEME: FOOD & NUTRITION
Subject
English
Content Coverage
 Paragraph Writing
 Other Grammatical Skills
Individual Activity/post content/interdisciplinary
Student will be able to
 Use different sources of information such as newspapers,
magazines, journals or any other form of print media and
summarize the idea in their own words.
 Know about the current affairs of the country with
respect to food and nutrition.
 Learn the importance of following a healthy diet regime
and exercise.
Summer vacation
Students to read newspapers or any other print media and paste 8-10
articles/news reports related to the topic ‘Food & Nutrition’. The
students then to analyse the reports/articles collected and summarize
the situation in the form of a paragraph using appropriate
grammatical skills along with a suitable heading to the paragraph.
 Students to go through various print media and collect
articles or news items related to the theme ‘food and
nutrition’.
The data collected can be related to any aspect of the
given theme such as nutrition, balanced diet,
malnutrition, food habits, healthy cooking, food from
different parts of India, awareness of healthy dietary
regimes and practices etc
 Students to paste the data(articles or news reports)
collected and cites the date and the source of the
data(eg.18 May 2014, Hindustan Times). Students to
state the theme of the article/news item in one phrase or
sentence below the article.
 On the next page students to write a paragraph that
briefly summarizes the data collected (all the articles and
reports)in his own words. They can organise his ideas
and thoughts in different paragraphs based on the
different themes emerging from the articles/reports/news
items collected.
 Give a suitable heading to the paragraph
 Content Relevance
4 marks
 Clarity of thoughts
4 marks
 Grammatical accuracy
4 marks
 Expression and presentation 3 marks
 Student will learn how to be a conscientious citizen who
is aware and alert of his surroundings.
 They will learn the importance of healthy eating and
follow a diet plan that provides nourishment.
A discussion will be held in the class to enhance students’ knowledge
about the data collected and presented. The most interesting articles
will be read out by the students in the class to enhance fellow
students’ knowledge and understanding further. The very best article
may be presented in the morning assembly on any given day.
 Students will use white colour A-4 size sheets for the
individual activity.
 Pictures can be drawn or pasted in the activity.
Nature of task
Learning Objectives
Duration
Task to do
Execution of task/Procedure
Criteria/Rubrics for
Assessment
Values imparted through the
Activity
Follow up
Guidelines (if any)
ClASS: X
MULTIDISCIPLINARY PROJECT: FORMATIVE ASSESSMENT-2
THEME: FOOD & NUTRITION
Subject
French
Content Coverage
Les repas français (The French Meals / Food)
Nature of task
Learning Objectives
Individual Activity/post content
The students will search the varieties of food and eating habits of
people living in France and also describe them in French.
Duration
Task to do
Summer vacation
The students will be required to collect the pictures of French food
with their names in French language from various sources of
information such as newspapers, magazines or any other mode
such as internet.
Execution of task/Procedure


The students will write the food habits in different regions
of France and paste the pictures of the food items of
respective regions.
The students will also give their opinion as to why the
French Food is good to eat describing its nutritional
values.
Students to use their creativity in their work.



Presentation
Values covered
Written Expression

Criteria/Rubrics for Assessment
5 marks
5 marks
5 marks
Values imparted through the
Activity
To create the awareness about the eating habits of the people
living in various parts of France.
Follow up
Teacher will discuss the points in the class which the students
would have missed to incorporate in their work
Guidelines (if any)


Students will use red colour A-4 size sheets for the
individual activity.
Pictures can be drawn or pasted in the activity.
ClASS: X
MULTIDISCIPLINARY PROJECT: FORMATIVE ASSESSMENT-2
THEME: FOOD & NUTRITION
Subject
Hindi

Content Coverage

Nature of task
Individual Activity/post content (
)

Learning Objectives
,
Duration
Summer vacation (
)
Task to do
Execution of task/Procedure
.4
Criteria/Rubrics for Assessment

-
5
–


–
5
5
Values imparted through the
Activity
Follow up
Guidelines (if any)


Students will use pink colour A-4 size sheets for the
individual activity.
Pictures can be drawn or pasted in the activity.
ClASS: X
MULTIDISCIPLINARY PROJECT: FORMATIVE ASSESSMENT-2
THEME: FOOD & NUTRITION
Subject
Content Coverage
Nature of task
Duration
Learning Objectives
Task to do
Execution of
task/Procedure
Science
Components of food & their digestion in human beings
Individual Activity/post content
Summer vacation
The students will be able to understand the significance of nutrition
and balanced diet. The part of alimentary canal that is utilised to digest
the food.
The students will be required to collect the data on food intake of their
friends and importance of a balanced diet. The possibility of health
disorder that the person may like to suffer because of the food
consumed
Students will collect the data on food intake of their friends and make
the following on an A-4 size sheet:
S.
Name Gender Age Food Taken in
NO. of the (M/F)
Breakfast lunch Dinner Nutrient
.
Friend
& organ
of
digestion
1.
2.
3.
4.
5.



Criteria/Rubrics for
Assessment
Values imparted through
the Activity
Follow up
Guidelines (if any)
Then, students will select any one of the meal i.e. either
breakfast, lunch or dinner of each one of their friends and
will write the nutrients present in the food. Also they will
write whether each one of their friends are having balanced
diet or not with reason.
The students have to explain with labelled diagram of
digestive, excretory & respiratory system that what all
organs are involved in digesting the nutrients, utilising that
energy through respiration & the nitrogenous waste
produced in their body & their removal respectively.
On another A-4 sized sheet, students will paste pictures of
sources of carbohydrates, proteins, fats, vitamins and
minerals.& their oragan of digestion in human alimentary
canal
 Content Accuracy
4 marks
 Presentation
4 marks
 Data Collection
4 marks
 Values inculcated
3 marks
Balanced diet is the backbone of complete food nutrition.
Teacher will explain the importance of a balanced diet in one’s life and
also the consequences if not taken a balanced diet.
 Students will use blue colour A-4 size sheets for the
individual activity.
 Pictures can be drawn or pasted in the activity.
General Instructions to be followed:
1. Prepare the cover page of the project using your creativity as per the theme and compile
all the sheets of all subjects together in order as follows and get the spiral binding of the
same:
 English
 Hindi /French/Sanskrit
 Maths
 Science
 Social Science
2. Your project file must have the following:
 The Certificate of acknowledgement.
 Index giving details of the work done.
 Bibliography i.e. the details of sources of information that you would gather to compile
this project.
 A copy of the Holiday Homework (must attach it in the last within the project file)
_____________________________________________________________________________________________________
Making Model: Work in a group and prepare a working model on the topic allotted to
you:
GROUP
Group 1
R.NO
R.No 1-5
TOPICS
Energy resources
and conservation
Group2
R.No 6-10
Waste
management
Group 3
R.No 11-15
Agriculture and
food security
Group 4
R.No16-20
Environmental
issues and
concern
Group 5
R.No21-25
Health
Group 6
R.No26-30
Disaster
management
Group 7
R.No31 onwards
Aid to physically
challenge