Haryana BSEH Secondary Home Science study plan
Haryana BSEH Secondary Home Science · Give each week a clear focus.
8 weeks · About 6 hours per week
Food, Nutrition and Health
Define the six major nutrient classes and state one primary function, two rich food sources, and one deficiency disease for each, writing them into a personal reference table
Distinguish between energy-yielding and body-building nutrients and calculate the energy value of a sample day's intake using 4-4-9 kcal per gram factors
Classify foods into the five basic food groups and match each group to the nutrients it chiefly supplies
Explain the concept of balanced diet and identify at least four factors (age, sex, activity level, physiological state) that change nutrient needs
Your checkpoint
A one-page nutrient chart listing all major nutrients with functions, sources, deficiency diseases, and a worked 4-4-9 energy calculation for one sample menu
Food, Nutrition and Health & Meal Planning, Food Preparation and Preservation
Describe the causes, symptoms, and preventive measures for at least five deficiency diseases (anaemia, goitre, night blindness, rickets, beri-beri)
Explain the principles of meal planning and prepare balanced one-day meal plans for an adolescent boy, a pregnant woman, and an elderly person
List at least six methods of food preservation and match each to the principle (moisture removal, temperature control, acidity, preservatives) it uses
Identify common food adulterants and state the simple home tests used to detect them
Your checkpoint
Three one-day balanced meal plans for different life stages plus a table of six preservation methods with their underlying principle
Meal Planning, Food Preparation and Preservation & Family and Community: Relationships, Needs and Resources
Explain the effects of cooking on nutrients and list at least five practices that conserve nutrients during preparation (washing before cutting, using minimal water, covering while cooking)
Describe safe food handling, storage, and hygiene practices to prevent food-borne illness in the home
Define family as a social institution and describe at least three types of family structures with their functions
Describe the stages of the family life cycle and identify the changing needs and resources at each stage
Your checkpoint
A nutrient-conservation kitchen checklist of 10 practical do's and don'ts with a one-line reason for each, plus a family life cycle diagram with needs and resources at each stage
Textiles and Clothing
Classify textile fibres into natural (plant, animal) and man-made (regenerated, synthetic) with two examples and one key property of each
Explain the stages of yarn making (spinning) and fabric construction (weaving, knitting, felting) and distinguish between them
Describe at least five fabric finishes and their purpose (mercerisation, calendering, waterproofing, flame retardancy, shrink resistance)
State the selection criteria for clothing based on fibre properties, climate, occupation, and budget
Your checkpoint
A fibre-to-fabric flow chart covering all fibre types plus a comparative table of five fabrics showing absorbency, durability, and suitable use
Textiles and Clothing & Housing, Home Furnishing and Space Management
Demonstrate knowledge of basic sewing tools, stitches, and seams and explain where each is used in garment construction
List the steps in taking body measurements and explain the importance of correct fit and ease allowance
Explain the principles of housing and list at least five factors affecting the selection of a house or site
Describe the functional zones of a home (living, sleeping, service) and apply the work-triangle concept to kitchen layout
Your checkpoint
A labelled kitchen layout plan showing the work triangle with a written justification of why the arrangement reduces steps and fatigue
Housing, Home Furnishing and Space Management & Resource Management and Consumer Education
Explain the elements and principles of design (balance, rhythm, proportion, harmony, emphasis) and apply them to furnishing a room
Describe the use of colour, light, and texture in home furnishing and state the effect of each on the perception of space
Define resources and classify them as human and non-human, with examples of each
Explain the resource management process (planning, organising, implementing, evaluating) and apply it to a household budget
Distinguish between needs and wants and describe the steps in wise buying and consumer decision-making
Your checkpoint
A monthly household budget prepared using the resource management process, with a short note on how design principles were applied to one room's furnishing plan
Resource Management and Consumer Education & Child Development and Care
Explain consumer rights and responsibilities and describe the redressal mechanism available to consumers under consumer protection law
Identify common deceptive practices (misleading labels, false weights, hidden charges) and state how a consumer can guard against them
Describe the stages of child development (physical, motor, social, emotional, language) from birth to five years with one milestone per stage
Explain the principles of child care including immunisation schedule, breastfeeding, weaning, and play as a learning tool
Your checkpoint
A child development milestone chart from birth to five years covering four developmental domains, plus a consumer complaint scenario with the correct redressal steps written out
Home Science: Meaning, Scope and Career Opportunities & Hygiene, Sanitation and Environmental Awareness & Practical/Project Work and Applied Home Science Skills
Summarise the meaning, scope, and career opportunities in Home Science across its five specialisations
Explain the importance of hygiene, safe water, waste disposal, and sanitation practices for personal and community health
Describe at least four environmental concerns (pollution, waste, resource depletion, deforestation) and one practical home-level response to each
Revise all ten domains using a self-made summary sheet and attempt one full-length practice paper under timed conditions
Plan and outline a practical/project report format covering aim, method, observation, and conclusion
Your checkpoint
A completed timed practice paper with self-scored answer key and error log, plus a one-page project report outline on a home science topic of choice
Milestones
Week 2: Can state functions, sources, and deficiency diseases of all major nutrients and explain six food preservation methods without notes
Week 4: Can classify any named fibre and describe the fibre-to-fabric process and five finishes from memory; food and nutrition domains self-scored at 70% or above on a 20-question quiz
Week 6: Can draw and justify a kitchen work-triangle layout and complete a household budget using the resource management steps
Week 8: Full-length timed practice paper completed with a score of 60% or above and every wrong answer logged with the correct concept