Maharashtra SSC Physiology, Hygiene and Home Science (MSBSHSE) study plan

Label a blank diagram of a typical human cell with at least 10 organelles and write one function for each from memory

Distinguish the four basic tissue types by listing two structural features and one location for each

Build a one-page comparison table of epithelial, connective, muscular and nervous tissue using your own wording

Explain in writing how cells, tissues, organs and organ systems relate, using the stomach as a worked example

Describe the path of blood through the heart, naming chambers and valves in correct order

Trace the route of air from nostril to alveolus and state where gas exchange occurs

Outline the nephron in sequence and state what is filtered, reabsorbed and excreted

Draw a labelled sketch of the digestive tract from mouth to anus with one function per organ

Answer 20 recall questions on organ systems without notes and record the score

Classify the six nutrient groups by energy yield and chief function in a single table

Explain the action of salivary, gastric, pancreatic and intestinal enzymes on their specific substrates

Describe the absorption of glucose, amino acids and fatty acids, noting where each occurs

Calculate the energy value of a simple two-item meal from carbohydrate, protein and fat content

List the deficiency diseases of at least five vitamins and four minerals with one key symptom each

Define balanced diet and state three factors that change requirements across age and activity

Describe the chain of infection and apply it to one waterborne and one airborne disease

Explain three methods of household water purification and two of safe food handling

Compare safe disposal of refuse and sewage in rural and urban settings

Draft a personal hygiene routine covering skin, teeth, hair, feet and menstrual hygiene with a stated reason for each step

Explain the role of vaccination, disinfection and vector control in preventing communicable disease

Plan a balanced one-day menu for an adolescent and for an elderly family member, adjusting portions and texture

Apply the food groups approach to cost out the menu for a family of four

Identify three unsafe practices in a described kitchen scenario and correct each

Prepare a monthly family budget that separates fixed, variable and occasional expenses

Distinguish needs from wants in 10 sample purchase decisions and justify each choice

Explain the consumer's rights and redressal options under Indian consumer protection law at a general level

Compare three labels on packaged foods for nutrition information, expiry and licence number

Describe four ways to conserve water, electricity and fuel in a household

Identify natural and man-made fibres by a simple burn or feel test and record the observed behaviour

Explain how weave and yarn affect strength, absorbency and warmth of a fabric

List five laundry steps and match stain-removal methods to three common stains

Describe the taking of four body measurements and the use of a paper pattern

Explain two basic hand stitches and one seam finish with a sketch of each

Outline physical, motor and language milestones of infancy and early childhood by age band

Explain the role of play, nutrition and immunisation in child development

Demonstrate in writing the first-aid steps for burns, bleeding, fracture, choking and snake bite

Distinguish communicable from non-communicable disease and state two prevention measures for each group

Complete one full timed mock paper and review every wrong answer with a written correction