Jagran Josh
Unit I
WORK, LIVELIHOOD AND CAREER
Chapter: WORK, LIVELIHOOD AND CAREER
Introduction
- Work and meaningful work
- Work, careers and livelihood
Traditional occupation in India
- Agriculture
- Handicrafts
- Indian cuisine
- Visual arts
Work, Age and Gender
- Gender issues in relation to work
- Issues and concerns related to women and work
KGBV
Beti bachao ,Beti Padhao Yojana
Attitudes and approaches to work and life skills for livelihood
- Attitudes and approaches to work
- Life skills for livelihood
- Essential soft skills at workplace
Ergonomics
- Definition and need for ergonomics
- Benefits of Ergonomics
Entrepreneurship
- Definition and characteristics
Unit II
NUTRITION, FOOD SCIENCE AND TECHNOLOGY
Chapter: CLINICAL NUTRITION AND DIETETICS
Introduction
Clinical Nutrition
Basic concepts
Diet therapy
Types of diets: Regular Diet and Modified diets
Changes in consistency
Feeding routes
Prevention of chronic diseases
Preparing for career
Scope
Chapter: PUBLIC NUTRITION AND HEALTH
Introduction
Significance
Basic concept
- Public health nutrition
- Nutritional Problems of India
o Protein-energy malnutrition
o Micronutrient deficiencies
Iron deficiency anaemia
Vitamin A deficiency
Iodine deficiency disorders
Strategies/Intervention to Tackle Nutritional problems
Diet or food-based strategies
Nutrient based strategies
Nutrition programmes operating in India
ICDS
Nutrient Deficiency Control Programmes
Food Supplementation Programmes
Food Security Programme
Health Care
Scope
Chapter: FOOD PROCESSING AND TECHNOLOGY
Introduction
Significance
Basic Concepts
- Food Science
- Food Processing
- Food Technology
- Food Manufacturing
Development of food processing and technology
Importance of Food Processing and Preservation
Classification of food on the basis of extent and type of processing
Preparing for a career
Scope
Chapter: FOOD QUALITY AND FOOD SAFETY
Introduction
Significance
Basic Concepts
- Food safety (Toxicity & Hazard)
- Hazards (Physical, chemical and biological)
- Food infection
- Food poisoning
- Food quality
Food standards regulation in India-FSSA (2006)
International Organisations and agreements in the area of Food
Standards, Quality, Research and Trade
- Codex Alimentarius Commission
- International Organisation for Standardisation
- World Trade Organisation
Food Safety Management Systems
- Good manufacturing practices (GMP)
- Good handling practices (GHP)
- Hazard Analysis Critical Control Points (HACCP)
Scope
Unit III
HUMAN DEVELOPMENT AND FAMILY STUDIES
Chapter: Early Childhood Care and Education
Significance
Basic concepts
Preparing for a career
Scope
Chapter: Management of support services, Institutions and programmes for
children, youth and elderly
Significance
Basic concepts
Why are children vulnerable?
Institutions, programmes and initiatives for children
- ICDS
- SOS Children‟s Village
- Children‟s Homes run by the Government
- Adoption
Why are Youth vulnerable?
Youth programmes in India
Why are the elderly vulnerable?
Some programmes for the elderly
Preparing for a career
Scope
Unit IV
FABRIC AND APPAREL
Chapter: Design for Fabric and Apparel
Introduction
Basic concepts (Design: Structural & Applied)
Elements of design
- Colour
- Texture
- Line
- Shapes or form
Principles of Design
- Proportion
- Balance
- Emphasis
- Rhythm
- Harmony
Preparing for career
Scope
Chapter: Fashion Design and Merchandising
Introduction
Significance
Basic Concepts
- Fashion terminology –Fashion, fads, style, classic
Fashion Development
- France-The centre of fashion
- Fashion Evolution
Fashion Merchandising
Fashion Retail Organization
Preparing For a career
Scope
Chapter: Care and maintenance of fabrics in Institution
Introduction
Basic concepts
- Washing equipment
- Drying equipment
- Ironing/pressing equipment
Institutions
Preparing for a career
Scope
Unit V
RESOURCE MANAGEMENT
Chapter: Hospitality Management
Introduction
Significance
Basic concepts
Departments involved in hospitality management of an organization
Scope
Chapter: Consumer Education and Protection
Introduction
Significance of consumer education and protection
Basic concepts
- Consumer product
- Consumer behaviour
- Consumer forum
- Consumer footfalls
- Consumer problems
- Consumer rights
- Standardized marks (ISI, Wool Mark, Hall Mark, Silk Mark)
- Protection Councils
- Consumer Responsibilities
Scope
Unit VI
COMMUNICATION AND EXTENSION
Chapter: Development communication and Journalism
Introduction
Significance
Basic concepts
- Development
- Development journalism
- Development Communication
Methods of communication
- Campaign
- Radio and television
- Print media
- Information and communication technologies
Knowledge and skills required for a career in this field
Scope and career avenues in development communication
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