UPMSP High School Home Science (for Boys) study plan

Classify the six major nutrient groups and state one food source and one function for each

Distinguish between a balanced diet and an adequate diet, and give a one-day example meal plan for an adolescent boy

Identify the two main causes of food spoilage (microbial and non-microbial) and match three preservation methods to each

List five kitchen safety rules and describe the correct response to a cooking-oil fire

Explain three personal-hygiene practices required before and during food handling

Compare nutrient needs of infants, school-age children, pregnant women, and the elderly in a table

Describe three methods of food preservation (drying, salting, refrigeration or canning) with their principle and one limitation each

Calculate the cost of one home-cooked balanced meal for a family of four

Explain the difference between food poisoning and food-borne infection with one example each

Classify natural and man-made fibres and state two properties of cotton, silk, wool, and polyester

Interpret five common care-label symbols and state the wash action each requires

Demonstrate three basic hand stitches (running, back, hemming) on a sample cloth

Select appropriate fabric and stitching style for a school shirt or kurta and justify the choice

Explain stain removal for ink, tea, and grease using the correct first step for each

Describe the functions of the family and distinguish nuclear, joint, and single-parent families

Analyse how changing roles of men and women affect household work-sharing

Apply two fabric-care practices that extend garment life

Classify household resources as human and non-human and give three examples of each

Apply work-simplification principles to redesign one repetitive household task

Prepare a monthly family budget with fixed, flexible, and savings categories

Identify three time- and energy-saving practices in daily household work

List growth milestones of children at 3 months, 1 year, and 3 years

Describe types of play and match each to an age group

Demonstrate first aid for a minor cut, a burn, and a nosebleed

Explain the mode of spread and one prevention measure for three common communicable diseases

Describe three community-health measures such as safe water and waste disposal

Apply principles of space planning to arrange one room with furniture drawn to rough scale

Explain the role of colour, light, and ventilation in interior comfort

Identify personal-hygiene routines for skin, hair, teeth, and hands with a daily schedule

List three household practices that prevent the spread of infection

State five consumer rights and the correct forum for a defective-product complaint

Prepare a simple income-and-expenditure account for one month

Apply consumer decision-making steps to one real purchase

Complete one integrated practical task combining food, fabric, or home-care skills