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UNIT I
Introduction of Textile Science, Classi fication of Fibres, Manu facturi ng process,
properties, physical and chemical test. Types of weaves-Plain,
Twill, Satin,
lac ard
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Great Finishes, Special finishes, Classification
of dyes & their suitability
to the
different fibres.
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Printing---Types
of Printing, Block, Stencil, Screen, Roler, Methods
Printing, Tie & Die, Characteristics
& Methods.
of each type
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Washing, Water, Soap, Dry-cleaning,
Strach & Blues, Stain Removal.
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UNIT 5
Clothing-Personality
& Clothing, Selection of clothing, Swing Machine, Types
of Seams, Fullness in garment-Dart,
Pleats, Tucks, Gathers, Placket, Opening,
Fastener.
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UNIT 1
Home Management - Definition of Home Management, Importance, Managerial
Pro~e~s, Valu~, Goals, Standard - Meaning, Classification & Development,
DecIsIon makIng. Process-. I?efi.nition, Kinds & Importance, Steps, Family
resources- Meamng, clasSIfIcatIon, Characteristics,
factors affecting the use of
family resources.
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Resource Management Simplification-Time:
concept, Importance; Time
Management process, Energy Concept, importance; Energy Management
Process; Income: sources and types, Family Budget, Savings, Work
Simplification:
meaning, techniques of work work simplification,
process chart,
ath wa chart, 0 eration chart, changes in class.
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Housing and Home Decoration-Kitchen,
Modem Kitchen, Types, work area of
kitchen, Ventilation, Light, Storage, Modular kitchen, Fuel, sources of fuel, Soalr
energy, Objective
of Home decoration
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Elements of Arts-Design,
Structural Design and ornamental Design, Principles
of design coiour-colour
theory- qualities of colour, classification of colours,
emotional effect of colours, colour schemes, styles in decoration, Traditional
St Ie, Cotta e st Ie, modern st Ie.
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UNIT 5
Furniture --Importance, Types, selection and arrangement. Accessories in home
decoration. Accessories-definition, types, important accessories; picture,
sculptors, metal objects, antiques, Factor affecting selection accessories. Flower
decoration-importance,
principles and rules, equipnlent, vegetable material,
types of flower decoration.
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UNIT 1
I-Meaning and definition of food & Nutrition, Mal nutrition
2-Classification of food (a) Energy giving food-carbohydrates
& Fats, (b) Body
Building food-Protien
and minerals, (c) Regulatory and protective food-water
and vitamins
3- Carbohydrates
and fats and oil- sources, function classification(
Requirements and deficiency diseases
4-Protiens-soures,
function, classification
deficiency
in brief)
(in brief) Requirements
and
diseases
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Minerals-iron,
calcium, phosphorous, Iodine, Sodium & potassium. Their
sources, function, daily requirement, factor affecting their absorption and
deficiency.
Water General Function,
water balance- dehydration
& oedema
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Different cooking methods.Meal PlanningI-Importance and principle of meal planning.
2-Meal planning for infant, adolescent, pregnancy and lactation
3-Food preservation- importance, aims, objectives and methods of food
preservation.
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UNIT.S
Planning for the following1- Obesity
2- Overweight
3- Anemia
4- Constipation
5- Diarrhea
6- Diabetes and Hypertension
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Types of adjustments
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Juvenile delinquency.
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in marriage and