UPMSP High School Home Science (for Boys) cheat sheet

Family is defined as a group of persons united by ties of marriage, blood, or adoption, living together and interacting in socially approved roles; household and family are not identical because a household may contain unrelated persons.

Primary functions of the family: reproduction, protection and care of the young, economic provision, socialization, and emotional security; secondary functions include education, religious, recreational, and health functions.

Family types by residence: patrilocal (couple lives with husband's parents), matrilocal (with wife's parents), neolocal (independent residence); by descent: patrilineal, matrilineal, bilateral.

Family types by composition: nuclear (two generations, parents and unmarried children), joint or extended (three or more generations, shared property and kitchen), and single-parent or blended families.

By marriage pattern: monogamy (one spouse), polygyny (one husband, several wives), polyandry (one wife, several husbands); monogamy is the legally recognised norm in India for most communities.

Changing roles: increased female participation in paid work, migration for employment, smaller family size, and acceptance of shared household work and decision-making between spouses.

Nuclear families place a higher load of simultaneous roles on adults (earning, cooking, childcare) than joint families, which allow role sharing and childcare support by grandparents.

The family is a primary agency of socialization; the school, peer group, and mass media are secondary agencies that reinforce or modify family-learned behaviour.

Energy nutrients: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g; vitamins, minerals, and water supply no energy but are essential for regulation and protection.

Balanced diet = energy and all nutrients in correct proportion from cereals, pulses, milk and milk products, vegetables and fruits, fats and oils, and sugar in moderation; variety across food groups is the practical test.

Protein quality: animal proteins (milk, egg, fish, meat) are complete; most cereals are limiting in lysine and pulses in methionine, so cereal-pulse combinations (rice-dal, roti-dal) improve protein quality by mutual supplementation.

Deficiency diseases: vitamin A - night blindness and xerophthalmia; vitamin D and calcium - rickets in children, osteomalacia in adults; iron - anaemia; iodine - goitre; vitamin B1 (thiamine) - beri-beri; vitamin C - scurvy; protein-energy - marasmus and kwashiorkor.

Fat-soluble vitamins A, D, E, K are stored in the body and can be toxic in excess; water-soluble B-complex and C are not stored and must be supplied daily; vitamin C and B-group are destroyed by prolonged cooking and by discarding cooking water.

Life stages: infancy - breast milk only up to 6 months, then complementary feeds; adolescence - high energy, protein, iron, and calcium for growth spurt; pregnancy and lactation - extra protein, iron, calcium, and folate; old age - lower energy, adequate protein, calcium, and fibre.

Meal planning factors: family size and composition, age and activity level, food budget, seasonal availability, food habits and religion, cooking facilities, and time available for preparation.

Dietary guidelines: include fibre-rich whole grains, pulses, and vegetables; limit refined sugar, salt (under about 5 g/day), and saturated fat; drink adequate safe water; use iodised salt.

Cooking methods: moist heat (boiling, steaming, stewing, pressure cooking) is gentle on nutrients; dry heat (baking, roasting, grilling) adds flavour; frying adds fat and can destroy heat-labile vitamins.

Nutrient retention rules: wash vegetables before cutting, cut into large pieces, cook in minimum water with the lid on, use the cooking water in dal or gravy, and avoid prolonged high-heat cooking and repeated reheating.

Preservation principles work by destroying or removing micro-organisms or by making the food environment unfavourable: heat (canning, pasteurisation), cold (refrigeration, freezing), drying, addition of salt or sugar, acidification, and oxygen exclusion (vacuum, oil layer).

Refrigeration slows but does not stop microbial growth; cooked food should be cooled quickly, stored covered, and refrigerated within about two hours; leftovers should be reheated thoroughly once only.

Food hygiene: wash hands before handling food, keep raw and cooked foods separate, use clean utensils and potable water, protect food from flies and dust, and discard cans that are bulging or leaking.

Kitchen safety: turn pan handles inward, keep flammable cloth away from the flame, never pour water on an oil fire (cover it or use a fire extinguisher), and keep gas cylinder and regulator checked for leaks with soap solution, not a flame.

Cross-contamination is prevented by separate chopping boards for raw meat and ready-to-eat foods, and by disinfecting surfaces and cloths frequently.

Safe knife practice: use a sharp knife with a stable cutting board, cut away from the body, curl the guiding fingers, and never leave knives in a sink of water.

Natural fibres: cotton (plant, absorbent, comfortable, wrinkles, burns quickly), wool (animal, warm, elastic, felts, damaged by hot water and strong alkali), silk (animal, lustrous, strong, damaged by sunlight and perspiration), jute and linen (plant, strong, low elasticity).

Man-made fibres: rayon (regenerated cellulose, absorbs well, weak when wet), polyester and nylon (synthetic, strong, quick-drying, thermoplastic, low absorbency, heat-sensitive), acrylic (wool-like, warm).

Fibre identification: burning test - cotton smells of burning paper with grey ash; wool and silk smell of burning hair with crushable black bead; polyester melts and forms a hard bead; chemical solubility tests confirm.

Fabric care labels: a tub means washing, numbers in the tub give maximum wash temperature, a triangle means bleaching, a square with circle means tumble drying, an iron symbol gives ironing temperature, and a circle means dry cleaning.

Stitching basics: take body measurements over light clothing; add seam allowance (commonly 1.5–2 cm on most seams, more on hems); straight stitch for seams, zigzag or overlock for finishing raw edges, backstitch at start and end for strength.

Drafting and cutting: place the pattern on the straight grain (parallel to the selvedge), match notches, cut with long smooth strokes, and mark darts and fold lines with tailor's chalk before removing the pattern.

Clothing selection criteria: comfort and climate, fabric absorbency and durability, fit and ease for movement, colour and design suitable to figure and occasion, ease of washing and ironing, and cost per wear.

Stain removal principle: remove stains while fresh, treat from the wrong side with cold water first, use the correct solvent for the type (grease - absorbent powder or detergent; ink - alcohol; blood - cold water only, never hot).

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

Management process steps: planning, organising, controlling or checking, and evaluating; the evaluation step feeds back into the next plan.

Money budget steps: set goals, estimate income, list fixed and flexible expenses, allocate savings, record actual spending, and compare actual with planned to find and correct variations.

Work simplification techniques: eliminate unnecessary steps, combine tasks, rearrange the work area to reduce travel, and simplify the task itself; the aim is less fatigue and time for the same result.

Time management tools: daily plan and time chart, work schedule, calendar, and the principle of doing the most important task in the peak-energy period; delegate tasks that others can do.

Energy management: use good posture, work at comfortable height (counter height about waist level), avoid long standing, slide rather than lift heavy objects, and use labour-saving tools such as mixers and trolleys.

Motion economy: keep frequently used items within easy reach, store items near the place of first use, and arrange kitchen in a work triangle between sink, stove, and storage or refrigerator.

Record keeping: a daily expense diary, bills and receipts file, and bank passbook; a simple cash book with date, particulars, receipt, and payment columns gives a monthly balance.

Housing functions: shelter and protection, privacy, space for family activities, storage, work areas, and a healthy environment with light, ventilation, and sanitation.

Space planning zones: living or guest area, sleeping area, cooking and dining area, washing and toilet area, and circulation paths; public to private zoning keeps bedrooms away from the entrance.

Space standards guidance: adequate floor area per person, minimum ceiling height, cross-ventilation with openings on opposite walls, and windows sized to admit daylight.

Furniture arrangement: keep clearance for movement (about 90 cm in main passages), avoid blocking doors and windows, group furniture for conversation, and scale furniture to room size.

Principles of design: balance (symmetrical or asymmetrical), rhythm (repetition of colour, shape, or line), emphasis (focal point), proportion (relationship of sizes), and harmony (unity of the whole).

Colour scheme types: monochromatic (one hue in tints and shades), analogous (neighbouring hues), complementary (opposite hues); light colours make a small room look larger, dark colours advance and enclose.

Lighting: general or ambient light for the whole room, task light for reading, cooking, and study, and accent light for display; lampshades diffuse and soften glare.

Floor coverings and furnishings should suit traffic, climate, and maintenance - washable covers and easy-care finishes for heavy-use areas; curtains should be wider than the window for fullness.

Growth is increase in size and weight (measurable, quantitative); development is progressive change in skills and behaviour (qualitative); both follow a cephalocaudal (head to toe) and proximodistal (centre to outward) sequence.

Infancy milestones (approximate): lifts head by 2–3 months, sits with support by 6 months, sits alone by 8 months, crawls by 9 months, stands with support by 10–11 months, walks alone by 12–15 months.

Speech and social milestones: cooing and babbling in early months, first meaningful words around 12 months, two-word sentences around 18–24 months, parallel play in toddlers, cooperative play in preschool years.

Motor development order: head control, rolling, sitting, crawling, standing, walking; fine motor from palmar grasp to pincer grasp (thumb and forefinger) by about 9–12 months.

Play types and value: exploratory and solitary play in infancy, parallel play in toddlers, associative and cooperative play in preschool; play develops muscles, language, imagination, and social skills.

Immunisation schedule (India, indicative): BCG and hepatitis B at birth; OPV and pentavalent starting at 6 weeks; measles-rubella at 9–12 months; boosters and vitamin A doses follow as per national schedule.

Care of the young child: breastfeeding, timely complementary feeding, clean water and hygiene, safe play space free of small swallowable objects and open flames, and emotional security through consistent response.

Common early childhood concerns: teething, colic, nappy rash, and frequent infections; danger signs needing prompt medical care include persistent fever, fast breathing, refusal to feed, and unusual drowsiness.

Personal hygiene practices: daily bath, handwashing with soap before eating and after toilet use, oral hygiene twice daily, clean and aired clothing, short trimmed nails, and safe drinking water.

First aid basics: ensure scene safety, check response and breathing, call for help, then treat bleeding with direct pressure, burns with cool running water for about 10–20 minutes, and fractures by immobilising the limb.

Do not apply ice, toothpaste, or oil to a burn; do not try to pull out a deeply embedded object; do not move a suspected spinal injury casualty unless in danger.

Diseases transmitted by contaminated food and water: cholera, typhoid, diarrhoea, hepatitis A; prevention is safe water, food hygiene, and sanitation.

Vector-borne diseases: malaria (Anopheles mosquito), dengue (Aedes, day-biting), and chikungunya; control by eliminating stagnant water, using nets, and covering water storage.

Communicable disease control: isolation of the patient, disinfection of articles, immunisation, and health education; tuberculosis is spread by droplets and needs prolonged treatment.

Vital signs and simple checks: normal adult pulse about 60–100 beats per minute, normal body temperature about 37 °C, and normal breathing about 12–20 breaths per minute at rest.

Community health services: sub-centre, primary health centre, community health centre, and district hospital; ASHA and anganwadi workers link families to immunisation, maternal care, and nutrition programmes.

Consumer rights (Indian Consumer Protection Act, 2019): right to safety, right to be informed, right to choose, right to be heard, right to seek redressal, and right to consumer education.

Standardisation marks: ISI (BIS) for industrial goods, AGMARK for agricultural produce, FSSAI licence for food, Hallmark for gold jewellery, and Ecomark for environmentally friendly products.

Label must be read for ingredients, net weight, date of manufacture and best-before or expiry, batch number, manufacturer address, and directions for use and storage.

Redressal machinery under the Consumer Protection Act, 2019: District Commission, State Commission, and National Commission, with pecuniary limits revised by notification; complaints can also be filed online.

Consumer responsibilities: ask for a bill, check weight and quality, read labels, avoid impulse buying, compare prices, and keep receipts and warranty cards for claims.

Advertising can mislead through exaggeration and hidden conditions; a rational consumer verifies claims and does not rely on celebrity endorsement alone.

Simple accounting: cash book records receipts and payments; an account has two sides, debit and credit; income minus expenditure gives surplus or deficit for the period.

Unit price comparison (price ÷ quantity) allows comparison between different package sizes; cost per use or per wear is a practical measure for durable goods and clothing.

Standard measures: 1 cup ≈ 240 ml, 1 tablespoon ≈ 15 ml, 1 teaspoon ≈ 5 ml; a level measure of ingredient is taken with a straight-edged spatula, and dry ingredients are spooned and levelled, not packed.

Recipe reading order: read the full recipe, collect and measure ingredients, prepare the equipment, follow steps in sequence, and note the yield and serving size before scaling.

Baking rules: measure accurately, sift dry ingredients, preheat the oven, do not overmix after adding flour, and test doneness with a skewer inserted in the centre.

Basic stitching practice: run a seam sample on scrap fabric first, adjust stitch length and tension, press seams as you sew, and finish raw edges before joining to prevent fraying.

Darning and mending: use matching thread, a darning mushroom or a firm support behind the fabric, and work evenly spaced warp and weft threads over the worn area.

Laundry sequence: sort by colour and fabric, pre-treat stains, soak if needed, wash with correct detergent dose, rinse thoroughly, dry in shade for coloured fabrics, and iron at the temperature the fibre allows.

Home-care tasks: clean from top to bottom and from dry to wet, ventilate rooms daily, sun and air bedding regularly, and store food and clothing away from damp and pests.

Daily-life application of resources: plan the week's menu with seasonal produce, batch-cook and refrigerate safely, keep a household expense diary, and repair before replacing to save money.