ASSEB HSLC Class 10 Elective Home Science study plan

Define the six major nutrient classes and state one primary physiological function and one rich food source for each in your own words.

Classify foods into the five food groups and build a one-day balanced menu that meets the group servings recommended for an adolescent.

Explain the difference between undernutrition and overnutrition and list three visible signs of each.

Calculate the approximate energy contributed by a sample meal from its protein, carbohydrate and fat content using 4-4-9 kcal per gram.

Identify three diet-related deficiency disorders and match each to the missing nutrient.

Describe how cooking methods such as boiling, steaming, frying and pressure cooking change nutrient retention, giving one example per method.

List five safe food-handling practices and explain the reason behind each.

Explain the nutritional needs of three life stages: infancy, adolescence and old age.

Distinguish between communicable and lifestyle-related diseases and name two dietary risk factors for the latter.

Evaluate two common food myths against accepted nutrition facts and write a corrected statement for each.

Classify household resources into human and non-human categories with three examples of each.

Apply the management process of planning, organising, implementing and evaluating to a real household task.

Prepare a monthly family budget that separates fixed, flexible and emergency spending.

Compare two time-management techniques and select one to apply to your own week.

Identify three causes of resource wastage at home and propose a workable remedy for each.

Trace cotton and silk from raw fibre to finished fabric and name one property each fibre gives the cloth.

Distinguish natural from synthetic fibres using a simple burn or feel test described in words.

Explain the meaning of thread count, weave and finish and how each affects durability and comfort.

Demonstrate the correct sequence of steps for removing three common stains: tea, ink and grease.

State the water temperature and detergent type appropriate for washing white cotton, coloured cotton and woollen items.

Outline the physical, emotional and social changes of adolescence and explain how they affect family relationships.

Describe the stages of child development from infancy to early childhood with one milestone per stage.

Explain the role of play in a child's physical, cognitive and social growth.

Identify three characteristics of a healthy parent-child relationship and one barrier to each.

Repair a small garment by hand using a hemming or darning stitch and describe the stitch used.

Explain the difference between personal hygiene, domestic sanitation and environmental sanitation with one example of each.

List the steps of safe household waste segregation into biodegradable, recyclable and hazardous categories.

Describe how contaminated water spreads disease and name two household purification methods.

State five consumer rights and five consumer responsibilities under consumer protection law.

Explain what a food adulterant is and describe two simple home tests to detect common adulterants.

Outline how a community group can organise a clean-up or awareness drive, listing three practical steps.

Design a small home science project with a clear aim, materials list, method and expected outcome.

Prepare a working plan and timeline for the project across the remaining two weeks.

Collect and record observations or measurements relevant to your project in a simple table.

Apply at least two concepts from earlier weeks to justify your project choices.

Review your project plan against safety and hygiene requirements and correct any gaps.

Complete data collection for your project and summarise the findings in three or four sentences.

Write the conclusion of your project and state one limitation and one improvement.

Revise all nutrient, resource management and fabric care notes using a 30-question self-test you write yourself.

Practise answering two long-answer questions under timed conditions without notes.

Compile a final one-page revision sheet of the ten facts you are most likely to forget.