UPMSP Class 12 Home Science study plan

Classify all six nutrient groups with their functions, chief dietary sources and one deficiency disease each, writing a one-page table from memory

Distinguish macro-nutrients from micro-nutrients and explain energy contribution of carbohydrate, protein and fat in kcal per gram

Build a balanced diet chart for an adolescent boy and girl using the five food groups, with portion sizes justified

List at least eight methods of food preservation and match each to the principle (low temperature, high temperature, removal of moisture, addition of preservatives, irradiation) it uses

Identify five common food adulterants and the simple home tests used to detect them

Outline the stages of the life span (infancy, early childhood, late childhood, adolescence, adulthood, old age) with two developmental characteristics of each

Explain the physical, emotional and social changes of adolescence and link them to the increased nutrient needs studied in week 1

Describe the principles of meal planning for a pregnant woman, a lactating mother and an elderly person, naming the nutrients that need special attention

Summarise the milestones of motor, language and social development in the first three years of life

Apply the immunisation schedule concept by listing the vaccines commonly given in infancy and their purpose

Define family resource management and list the steps of the management process (planning, organising, implementing, evaluating) with an example for each

Classify family resources as human and non-human and explain how each can be conserved or substituted

Explain the concept of a family budget and draw a simple budget for a family with a fixed monthly income

Describe time and energy management techniques used in the home, including work simplification and standardisation

State the meaning, scope and major branches of Home Science and name at least six career options it opens

Trace the stages of textile production from fibre to yarn to fabric, naming one example of each of the four fabric-construction methods

Distinguish natural fibres from man-made fibres by origin, properties and common uses

Explain the properties a good textile should have for clothing, such as durability, absorbency, elasticity and colour fastness

Identify the principles of design (balance, rhythm, proportion, emphasis, harmony) and point out one example of each in interior decoration

Describe the elements of art used in interior decoration and the role of colour schemes and lighting in a room

List the factors considered when selecting furnishings and finishes for different rooms of a house

Define health and hygiene and list personal hygiene practices for skin, hair, teeth, hands and feet with the reason for each

Explain the modes of spread of common communicable diseases and the household measures that prevent them

Demonstrate the first-aid steps for burns, cuts, fractures, fainting, drowning and insect bites in a written sequence

Describe the contents of a basic home first-aid kit and the safe storage of medicines

Outline the rights and responsibilities of a consumer and the redressal machinery available for defective goods or services

Explain the importance of standardisation marks, labels, date of manufacture and expiry in consumer protection

Explain the role of play in child development and classify play by type and age

Describe the care needs of a newborn, including feeding, bathing, sleep and hygiene, in a stepwise checklist

Identify common behavioural problems of childhood and the positive guidance techniques a caregiver can use

Plan a small applied Home Science project with aim, method, observations and conclusion

Carry out one practical activity, such as a food-preservation trial or a low-cost teaching aid for a child, and record the results

Revise the food-safety rules for handling, cooking and storing food in the home and list the causes of food spoilage

Explain the safe use of refrigeration and the difference between perishable, semi-perishable and non-perishable foods

Design and document one practical demonstration, such as a balanced-diet display or a food-adulteration test, as required for project work

Review all practical records from weeks 1 to 6 and correct gaps against the syllabus

Practise writing a project report in the examiner's expected format within a time limit

Revise every domain using the summary sheets and charts produced in weeks 1 to 7

Answer at least two full-length practice papers under timed conditions and mark them honestly

List the ten most frequent errors from the practice papers and re-study only those weak areas

Memorise key definitions, classifications and lists that are easy to forget, such as nutrient deficiency diseases, first-aid steps and consumer rights

Plan exam-day strategy, including time allocation per section and order of attempting questions