ASSEB HSLC Class 10 Elective Home Science cheat sheet

Macronutrients: carbohydrates and fats supply 4 and 9 kcal per gram respectively; protein also supplies 4 kcal per gram.

Balanced diet = energy plus the five protective nutrient groups: proteins, carbohydrates, fats, vitamins and minerals, with water and roughage.

Protein-energy malnutrition appears as marasmus (severe wasting, no oedema) and kwashiorkor (oedema, distended abdomen, hair and skin changes).

Deficiency mapping: vitamin A → night blindness and xerophthalmia; vitamin D → rickets in children, osteomalacia in adults; vitamin C → scurvy (bleeding gums); iodine → goitre.

Iron-deficiency anaemia shows pale conjunctiva, fatigue and low haemoglobin; vitamin B12 and folate deficiency cause megaloblastic anaemia.

Vitamin classes: fat-soluble A, D, E, K are stored in the liver and are toxic in excess; water-soluble B-complex and C are excreted and must be eaten daily.

Food groups used in Indian meal planning: cereals and millets, pulses and legumes, milk and meat, fruits and vegetables, fats and sugars.

Food preservation principles: remove moisture (drying), lower pH (pickling), use high sugar or salt (osmosis), apply heat (canning, sterilisation) or cold (refrigeration, freezing).

Resources are classified as human (time, energy, knowledge, skills, attitudes) and non-human (money, materials, goods, space, community facilities).

Management process steps in order: planning, organising, implementing, controlling/evaluating - decision-making runs through every step.

Time-management tools: peak-load planning, work simplification, standardisation, and the ABCD priority rule (urgent vs important).

Work simplification techniques: eliminate, combine, rearrange and simplify motions; avoid unnecessary trips and double handling.

Family budget types: balanced (income = expenditure), surplus (income > expenditure) and deficit (expenditure > income); savings are a surplus line item.

Fixed expenses stay constant (rent, insurance); flexible expenses vary (food, clothing, utilities); a contingency fund covers emergencies.

Ergonomics in the home: work triangle in the kitchen links sink, stove and refrigerator; work centres reduce walking and bending.

Decision-making steps: identify the problem, list alternatives, weigh resources and consequences, choose, act, and evaluate the outcome.

Natural fibres: cotton (cellulose, absorbent, burns with paper smell), wool (protein, flame-resistant, smells of burnt hair), silk (protein filament, lustrous) and jute (bast fibre).

Manufactured fibres: rayon (regenerated cellulose), polyester, nylon and acrylic (synthetic, thermoplastic, low absorbency, quick-drying).

Yarn properties: staple fibres are short and spun; filament fibres are continuous; higher twist gives stronger, smoother yarn.

Weaves: plain weave is strongest and cheapest; twill shows a diagonal rib (denim); satin has long floats giving lustre and low abrasion resistance.

Fabric finishes: mercerisation (cotton, adds lustre and strength), calendering (smoothing), sanforisation (shrink resistance) and water-repellent finishes.

Care labels and symbols: washtub with number = maximum wash temperature; triangle = bleaching; square with circle = tumble drying; iron with dots = iron temperature.

Stain removal rule: remove stains before washing, use cold water for protein stains (blood, egg, milk) and blot, never rub, to avoid spreading.

Dyeing and printing: direct dyeing applies colour to the whole fabric; printing applies colour locally by block, screen or roller methods.

Developmental domains: physical, motor, cognitive, language, social, emotional and moral development proceed together, not in isolation.

Stages: infancy (0–2 years), early childhood (2–6), later childhood (6–12), adolescence (12–19), adulthood and old age.

Growth means increase in size or weight (measurable); development means increase in skill and complexity (qualitative).

Milestones: sitting with support around 6 months, standing alone around 11–12 months, first words around 12 months, two-word phrases around 18–24 months.

Adolescence brings puberty, growth spurt, secondary sexual characteristics, identity formation and peer-group influence.

Family functions: reproduction, economic support, socialisation, emotional security, protection and transmission of culture.

Parenting styles: authoritative (high warmth, high control) is linked to best outcomes; authoritarian, permissive and neglectful are the others.

Play stages: solitary, parallel, associative and cooperative play; play develops motor skills, language and social competence.

Safe drinking water standards: potable water is free of pathogens, turbidity and harmful chemicals; boiling for 10–20 minutes or chlorination kills pathogens.

Water purification methods: boiling, filtration (candle, sand), chlorination, UV treatment and reverse osmosis for dissolved salts.

Sanitation hierarchy: safe excreta disposal (pour-flush or pit latrine), handwashing with soap after toilet use, and safe grey-water drainage.

The five Fs of faecal-oral disease transmission: faeces, fingers, food, fluids, flies - breaking any link prevents infection.

Waste segregation at source: biodegradable (kitchen, garden) and non-biodegradable (plastic, glass, metal); compost the first, recycle the second.

Composting needs a carbon-to-nitrogen ratio near 30:1, moisture and aeration; vermicomposting uses earthworms.

Air pollution sources: vehicular exhaust, industrial smoke, burning of biomass; indoor smoke from chulhas harms women and children most.

Reduce, reuse, recycle, recover and refuse form the waste-management hierarchy, with reduction at the top.

Consumer rights include safety, information, choice, being heard, redressal and consumer education.

Consumer responsibilities: check quality marks (ISI, Agmark, FPO, Hallmark, BIS), insist on a cash memo and read labels before purchase.

Standardisation marks: ISI for industrial goods, Agmark for agricultural produce, FPO for processed fruit products, Hallmark for gold jewellery.

Consumer Protection Act, 2019 provides three-tier redressal: District, State and National Commissions, with pecuniary limits set by notification.

Food labelling must show name, ingredients, net quantity, date of manufacture, best-before, nutritional information and FSSAI licence number.

Adulteration tests: starch in milk detected by iodine solution; chalk in sugar by water; sawdust in tea by floating; brick powder in chilli powder by water.

Community living depends on cooperation, civic responsibility, volunteerism, self-help groups and local governance (panchayat, municipality).

Sources of consumer complaint: the shopkeeper, manufacturer, consumer court, and consumer organisations; keep the bill as evidence.

Project method steps: select a problem, set objectives, plan and gather data, execute, record observations, analyse, conclude and report.

A project report contains title, objectives, methodology, observations or data, analysis, conclusion and bibliography.

Kitchen practicals: correct measuring of ingredients, standardised cups and spoons, safe handling of knives and hot vessels, and personal hygiene before cooking.

Food preparation principles: avoid overcooking vegetables to retain water-soluble vitamins; use minimal water and cover the pan.

Stitching basics: take body measurements, draft a pattern, mark seam allowance (usually 1–1.5 cm), tack, stitch and finish seams.

Basic hand stitches: running, back stitch, hemming, blanket and chain stitch; back stitch is strongest for seams.

First aid basics: for burns cool under running water for 10–20 minutes; for cuts apply pressure; never apply oil or toothpaste to burns.

Recording and evaluation: maintain a diary of activities, use a checklist or rating scale for evaluation, and photograph stages of work as evidence.