Karnataka II PUC Home Science (KSEAB) study plan

List the five food groups and their chief nutrients from memory, then match 20 common Karnataka foods (ragi, horse gram, drumstick leaves, curd, jaggery) to the groups they belong to

Define the terms nutrient, balanced diet, food group and dietary diversification in your own words and check each definition against the textbook wording

Sketch a one-day balanced diet for an adolescent girl and a pregnant woman, stating the approximate quantities of cereals, pulses, milk, vegetables and fats in each

Tabulate the functions, deficiency diseases and cheapest local sources of energy-giving, body-building and protective foods

Explain the terms malnutrition, undernutrition, obesity and hidden hunger, giving one Indian example of each

Describe the causes and symptoms of protein-energy malnutrition, anaemia, iodine deficiency and vitamin A deficiency, and state one national programme that addresses each

Outline the functions of ICDS anganwadis, mid-day meal schemes and the Public Distribution System in improving family nutrition

Compute the cost per serving of two protein-rich snacks using local market prices

Classify foods by the methods used to preserve them (drying, salting, pickling, freezing, canning) and name one Karnataka household example of each

Explain the principles behind food spoilage by microorganisms, enzymes and oxidation

Describe the steps of making one traditional preserved product such as mango pickle or sandige, noting the hygiene points at each step

Identify three adulterants commonly tested in the home and the simple detection test for each

Define the stages of the human life cycle from infancy to old age and state the main nutritional need of each stage

Draft a diet plan for a lactating mother and justify each inclusion by its nutrient contribution

Explain the importance of colostrum, exclusive breastfeeding for six months and complementary feeding from six months

Weigh the special needs of the elderly and of an adolescent, listing two dietary modifications for each

Define family resource management and classify resources as human and non-human with three examples each

Apply the decision-making steps to a household purchase such as a pressure cooker or a sewing machine

Explain the principles of work simplification and list three ways to save time and energy in a Karnataka kitchen

Prepare a simple monthly budget for a family of four on a stated income, allocating for food, rent, education, health and savings

Classify fibres as natural and man-made and state one property and one use of cotton, silk, wool, polyester and rayon

Explain the terms absorbency, elasticity, durability and shrinkage and relate each to a named fabric

Describe the stages of laundering a cotton garment, including sorting, soaking, washing, rinsing, drying and ironing

Identify the care label symbols and explain what each symbol instructs the user to do

Define the elements and principles of design (balance, rhythm, proportion, emphasis, harmony) and find one example of each in a Karnataka textile or rangoli pattern

Distinguish between primary, secondary and tertiary colours and explain how colour affects the apparent size of a room

Describe the role of accessories, line and texture in selecting clothing for short, tall and stout figures

Explain the importance of hygiene and safety in the home, including safe storage of cleaning agents and first aid for burns

Compile a one-page revision sheet of all key definitions, figures and programme names covered in weeks 1 to 7

Solve two full previous-pattern question papers under timed conditions and mark them against the blueprint

List and re-learn the five weakest points revealed by the mock papers

Recite the nutrient, deficiency and programme table from memory in under ten minutes