CHSE Odisha Elective Home Science cheat sheet

Macronutrients supply energy: carbohydrate and protein 4 kcal/g, fat 9 kcal/g; alcohol supplies 7 kcal/g but is not a nutrient.

Balanced diet = energy plus all nutrients in correct proportion; ICMR-NIN recommends cereals 45-60% of energy, fat 20-30%, visible fat under 30 g/day.

Protein quality: animal proteins and soy are complete; cereal proteins are limiting in lysine, pulses in methionine - combine cereal + pulse to complement.

Deficiency signs: vitamin A - night blindness, Bitot's spots, xerophthalmia; vitamin D - rickets/osteomalacia; iron - microcytic anaemia, kolionychia; iodine - goitre, cretinism.

Water-soluble vitamins (B-complex, C) are heat-labile and leach into cooking water; fat-soluble vitamins (A, D, E, K) are stable to normal cooking but destroyed by rancidity.

Food safety: danger zone 5-60 degrees C; bacteria multiply fastest between 20-45 degrees C; reheating must reach 74 degrees C; refrigeration at or below 5 degrees C.

PEM classification: marasmus - severe wasting, weight-for-age under 60% with no oedema; kwashiorkor - oedema, low serum albumin, flaky-paint dermatosis.

Food groups (ICMR five-group system): cereals and millets; pulses and legumes; milk and meat; fruits and vegetables; fats and sugars - a balanced diet draws from all five.

Meal planning steps: assess family nutritional needs by age/sex/activity, list available foods, fix food quantities from food composition tables, then distribute energy across meals.

Energy distribution norm: breakfast 25%, lunch 30-35%, evening tea 10%, dinner 25-30%; a three-meal pattern usually splits 30/40/30.

Food cost control: standardised recipes, portion control, yield testing (edible portion), and purchase specifications reduce wastage and cost per cover.

Types of food service: table d'hote (fixed menu, fixed price), a la carte (separate prices per dish), buffet, cafeteria, and room service.

Kitchen layout should follow the work-flow sequence: receiving, storage, preparation, cooking, holding, service, dishwashing - no cross-traffic between clean and dirty zones.

HACCP has seven principles: hazard analysis, critical control points, critical limits, monitoring, corrective action, verification, record keeping.

Menu planning principles: balance colour, texture, flavour and temperature; avoid repeating the same food group or cooking method in one meal; consider season and budget.

Labour cost is controlled by duty rosters, standard staffing ratios, and multi-skilling; food cost percentage = food cost divided by food sales multiplied by 100.

Developmental stages: infancy (0-2), early childhood (2-6), middle childhood (6-12), adolescence (12-19), adulthood, old age - each has characteristic physical, cognitive and socio-emotional tasks.

Piaget's stages: sensorimotor (0-2), preoperational (2-7), concrete operational (7-11), formal operational (11 and above).

Erikson's first four psychosocial stages: trust vs mistrust (infancy), autonomy vs shame (toddler), initiative vs guilt (preschool), industry vs inferiority (school age).

Adolescence brings puberty - girls attain menarche around 10-14 years; boys show voice change and growth spurt around 12-16 years; growth spurt precedes sexual maturity.

Play is a developmental tool: solitary, parallel, associative and cooperative play emerge in that order during early childhood.

Family functions: reproduction, economic provision, socialisation, emotional support, protection and status ascription; family types - nuclear, joint, extended, single-parent.

Attachment theory (Bowlby): secure attachment forms in the first year through consistent responsive caregiving; separation anxiety peaks around 8-18 months.

Ageing: physical decline in vision, hearing, bone density and muscle mass; family and community support, nutrition and activity maintain functional independence.

Fibre classification: natural - cotton, linen (cellulosic); wool, silk (protein); mineral asbestos; man-made - regenerated (rayon, acetate) and synthetic (polyester, nylon, acrylic).

Cotton burns quickly with a paper smell and grey ash; wool burns slowly with a burnt-hair smell and crushable black bead; polyester melts and forms a hard bead.

Yarn count systems: direct systems (tex, denier) - higher number means coarser; indirect systems (cotton count, metric) - higher number means finer.

Weaves: plain (strong, firm), twill (diagonal, durable, e.g. denim), satin (lustrous, floats, low abrasion resistance), plus pile and jacquard.

Basic hand stitches: running, back stitch, hemming, blanket, chain; basic machine stitches: straight, zigzag, overlock for edge finishing.

Pattern making: body measurements taken over close-fitting clothing; ease added for comfort (about 5 cm bust ease); grain line must run parallel to warp for correct drape.

Fashion cycle stages: introduction, rise, peak, decline, obsolescence; fashion leaders create, fashion followers adopt.

Textile finishes: mercerisation improves cotton lustre and strength; sanforisation reduces shrinkage; calendering gives smoothness; flame-retardant and water-repellent finishes are functional.

Resources are classified as human (time, energy, knowledge, skills, attitudes) and non-human (money, materials, goods, space); management is the use of resources to reach goals.

Management process: planning, organising, implementing, controlling and evaluating - decisions are taken at each stage.

Work simplification: eliminate unnecessary work, combine tasks, change sequence, simplify motions - reduces fatigue and time without lowering quality.

Time management tools: peak-load planning, work schedule, rest periods; the 80/20 rule suggests a small share of tasks yields most results.

Energy management: use labour-saving equipment, sit for long tasks, alternate sitting/standing, and balance heavy and light work across the day.

Budget types: balanced, surplus, deficit; budget steps - estimate income, list fixed and flexible expenses, allocate savings, record and review.

Family life cycle stages (formation, expansion, launching, ageing) change income, expenditure and space needs; spending patterns shift with each stage.

Decision-making steps: define the problem, identify alternatives, weigh consequences, choose, act, evaluate - rational decisions compare marginal costs and returns.

Housing selection criteria: location, site drainage, orientation, ventilation, daylight, water supply, sanitation, structural safety and cost.

Ventilation types: natural (cross-ventilation through openings on opposite walls) and mechanical (fans, exhausts, air conditioning); air changes per hour measure ventilation rate.

Principles of design: balance (symmetrical/asymmetrical), rhythm, proportion, emphasis, harmony and unity - applied to furnishing and layout.

Colour schemes: monochromatic, analogous, complementary, split-complementary, triadic; warm colours advance, cool colours recede; value is lightness, intensity is saturation.

Lighting types: general/ambient, task, accent; illumination measured in lux; glare reduced by diffusers, shades and correct lamp placement.

Furniture arrangement rules: keep traffic paths clear (about 75-90 cm), group furniture for function, avoid blocking doors and windows, scale furniture to room size.

Environmental concerns: indoor air pollution from smoke and volatile compounds, waste segregation, water conservation, energy-efficient appliances and rainwater harvesting.

Building bye-laws cover setbacks, floor area ratio, height limits and ventilation openings; a habitable room needs adequate window area (commonly one-tenth of floor area).

Extension education is non-formal, out-of-school education that brings research-based knowledge to people to improve their living standards.

Teaching methods: individual (farm/home visit, telephone), group (demonstration, method demonstration, result demonstration, lecture, discussion), and mass (radio, TV, poster, exhibition, leaflet).

Extension teaching steps: identify needs, plan, execute, evaluate; adoption process - awareness, interest, evaluation, trial, adoption.

Adopter categories (Rogers): innovators, early adopters, early majority, late majority, laggards - adoption follows an S-shaped curve.

Communication elements: sender, message, channel, receiver, feedback; barriers are physical, semantic, psychological and organisational.

Community development principles: felt need, participation, self-help, leadership development, use of local resources, and continuity.

Programme planning tools: PRA (participatory rural appraisal), baseline survey, need assessment, and seasonal calendar; evaluation may be formative or summative.

Leadership types: autocratic, democratic, laissez-faire; a good local leader is trusted, accessible, and willing to learn and share.

Nutritional status assessment tools: 24-hour dietary recall, food frequency questionnaire, weighed diet survey, anthropometry (weight, height, MUAC, BMI) and clinical signs.

BMI formula = weight in kg divided by height in metres squared; adult cut-offs: under 18.5 underweight, 18.5-22.9 normal (Asian), 23-24.9 overweight, 25 and above obese.

Food composition tables give nutrient content per 100 g edible portion; convert raw weight to edible portion using the edible portion factor before calculating.

Standard recipe costing: list ingredients, convert purchase price to cost per unit, multiply by quantity used, add labour and overhead, divide by number of portions.

Project report structure: title, objectives, review, methodology, results/tables, discussion, conclusion, references - records should be dated and signed.

Field survey steps: define objectives, prepare schedule/questionnaire, pre-test, collect data, tabulate, analyse, interpret, report.

Sensory evaluation: use a trained panel, score on a 9-point hedonic scale, code samples, keep conditions uniform, avoid bias by random order.

Practical exam skills: correct measurement of ingredients, safe handling of equipment, neatness of record book, and an accurate viva explanation of each step.