WBCHSE HS Human Development and Resource Management study plan

Map the stages of human development from infancy to old age, listing for each stage two physical, two cognitive and two socio-emotional characteristics

Define growth, development, maturation and readiness, and write one original example that distinguishes growth from development

List the macro- and micronutrients with their chief food sources and one deficiency disease each

Explain the concept of a balanced diet and compute the energy contributed by carbohydrate, protein and fat in a sample one-day meal

Describe the principles of development (cephalocaudal, proximodistal, sequential, individual differences) and apply each to a concrete observation

Summarise the role of heredity and environment in shaping development with at least three supporting points

Classify foods into the five food groups and plan a one-day menu meeting the requirements of an adolescent girl

Identify the causes, symptoms and dietary management of protein-energy malnutrition and two common micronutrient deficiencies

Explain digestion, absorption and metabolism of the three macronutrients in sequence

List the functions and food sources of water and dietary fibre, and state the recommended intake rationale

Define management and explain the management process as a cycle of planning, implementing, evaluating and re-planning

Distinguish between needs and wants, and classify five personal resources as human or non-human

Apply the decision-making steps to a realistic resource-allocation problem and record the alternatives considered

Explain the role of values and standards in decision making and identify three personal values that affect spending

Define family and community resources and describe how sharing and exchange of resources strengthen a household

Describe the family life cycle stages and the changing resource demands at each stage

Classify textile fibres into natural and man-made, listing two properties and two end uses for each

Explain yarn construction, weaving, knitting and finishing processes in correct sequence

Describe the standard steps of laundering different fabrics, including the action of soap and detergents and the role of water temperature

Explain time, energy and money management techniques such as work simplification and standardisation of household tasks

Identify the principles of design (balance, rhythm, proportion, emphasis, harmony) and locate one example of each in clothing or interiors

Explain the elements of design and how colour, line and texture affect appearance and perceived space

Describe the functions of housing and the factors considered when selecting a site or dwelling

Explain space management in the home, including work centres and the work triangle in the kitchen

List the rights and responsibilities of consumers and match each right to a corresponding responsibility

Describe the redressal machinery available to consumers and the steps in filing a complaint

Explain consumer protection measures such as standardisation marks, labelling requirements and warranties

Identify community resources and services available to families and explain how to access two of them

Revise every domain using condensed summary sheets and self-written cue cards

Complete two timed full-length mock papers under exam conditions and mark them against the syllabus weightage

Re-teach the three weakest topics aloud or in writing without notes, then correct the gaps found

Compile a final list of frequently confused pairs of terms and resolve each with one distinguishing sentence