Instructions for HOME SCIENCE Practicals 20-21

 12 Practicals for the file and One Project

Practical 1
. Modification of normal diet to soft diet for elderly person

Dietary Recommendations

1. Should include fruits and vegetables and milk and milk products each
day.
2. Food should be rich in calcium, proteins, folic acid , Vitamin C
3. Mechanical diet –
a. soft ,easy to chew
b. digestible./ pureed /grated/ minced /stewed/poached
4. food should be bland /less spices
5. Restrict intake of oil should be restricted
6. Avoid sweets, give fruits instead of puddings.
7. serve attractively
8. Give small quantities of food at frequent intervals.

● SUGGESTED FOODS
● Cottage cheese, milk.
● Soft or scrambled (with milk) egg or poached eggs.
● Minced chicken Tender meats with soups, chicken soups, keema.
● Soft raw fruits like bananas, papaya, cheeku, persimmon (Japanese fruit),
mango, etc.
● Stewed or boiled vegetables. Hard fruits should be stewed or grated, e.g.,
● grated pear or stewed apple.
● Porridge, cornflakes.
● Soft toasts with hot or cold milk.
● Bland vegetables, legumes-without too much spices, salt and oil.
Diet - : plan all 4 meals and 2 more for frequent meals

Meal Family meal Modifications

Early morning Marie biscuit / light no

cream
Tea /coffee
Breakfast Mango shake Mango shake of thin and
Sliced beetroot smooth consistency
sandwich Grated beetroot in sandwich
Stuffed omelette Boiled and mashed egg
Midmorning banana

Lunch Fried rice Boiled rice with carrots and

peas

Rajmah curry Rajmah curry with less spices

and salt
Tossed salad of Apple Stewed apple/grated
or pear and cucumber
cucumber
Evening tea plain khandvi with
coconut pieces fill grated broccoli – folic acid
add grated coconut – calcium
besan - proteins

samosa filled with add mashed peas ( proteins)

matar
banana shake Avoid sugar
more milk ( calcium)
 Dinner Fried chana dal
Khichri with beans and carrot
Fried rice

Dahi bhalla Plain curd

Fruit cream with anar Soft Fruits Papaya

and apple

Practical 2
2. Development and preparation of any one supplementary food for a
nutrition programme ( preganant /lactating / adolescent girls/ school going
children /preschool)
( ICDS / MIDDAY MEAL )
 Foods Rich in protein /calcium /iron
 Attractive
 Easy to eat
 LOW COST
Can pick any one of following/ any other
 Monday Methi parantha ( dough of wheat flour and soyabean flour)
mango chutney( dough kneaded with chaach )
Tuesday Wheat Besan bathua cheela (diluted with butter milk),
seasonal fruit
Wednesday Mint peanut paneer sandwich, kinnu
Thursday Suji poha with peas, til and peanuts /n arang i squeezed in it.
Friday Pulao - carrot, moong dal sprouts, beans, guava chutney
Saturday Paushtik cutlets (aloo, spinach, bread, chana dal), coated with
til, served with imli chutney.

OR

Refer to Lady Irwin book for recipes

  Wheat besan ladoo
 JAggery til flax seeds /wheat / chana dal stuffed puran poli
 Bajra jiggery dalia
 Chana Dal vada
 Sproutes Samosa
 Bread pakora with potato/ paneer spinach filling
 Paushtik cutlets
 Kale chane kabab

Practical 3

. Planning a menu for school canteen and preparing any one nutritious dish.
Menu :
1 One lunch plate
2 One snack
3 One beverage
cook one of nutritious dish/snack ( with or without beverage )
Tips :
 low cost
 Rich in protein /calcium and iron
 Quick to eat / variety / balanced / attractive /
 Food should not be deep fried / HFSS- ( not high in fats, sugar and salt )
Sample of Cyclic menu for canteen ( write only of one day in exam )
Note :Cyclic menu ( menu is repeated after every few days – mostly 8-12 days )
Food Mon Tue Wed Thu Fri sat
items
 Lunch Chole Rajmah Kadi Idli Veg
KULCHA chawal Soyabean with sambhar pulao
nuggets spinach With
& matar pakora raita
with chawal
Tandoori
roti
Snacks Pao Vegetable Suji Masala Besan Suji
bhaji / Chowmein / poha/ dosa / Cheela / upma/
uttapam kathi roll stuffed Corn bhel fruit
idli chaat

Beverage Kanji Panna / Nimbu Banana Chaach Jal

/kokum coconut pani pani / shake / jeera
lemonade Rose
sherbet
(Tip- can Modify these meals to make them more nutritious and test your
creativity )

List of Suggested Snacks for pre-schoolers and canteen

1. vegetable atta chowmein with lot of vegetables and sprouts.
2. Pizza with vegetables and cheese.
3. Cakes, patties stuffed paneer and amla chutney.
4. Pao bhaji (boiled vegetables with buns sprinkle with sesame).
5. Groundnut, til (sesame) brittle.
6. Paushtik cutlets (potatoes, spinach, chana dal) with mint peanut chutney.
7. Paushtik paranthas (wheat, besan, chopped spinach, powdered peanuts).
8. Fruits and salads, sprouted salad with lemon.
9. Rice pudding with fruits.
10.Anar bhel puri with corn
11.Soya tikka
12.Kale chana kabab
13.Besan Cheela
14.Stuffed idli
 15.Suji upma
16.Poha

PRACTICAL 4
Identify adulterant using chemical test in any one of the following-
1. Material/ingredients required: Adulterated samples of above food-
stuffs, test tubes and their stands, petri plates, droppers, spatula, beakers,
magnet, blotting paper, red litmus paper.
2. Adulterants: Starch, metanil yellow, lead chromate, stone chips,
kesari dal, vanaspati ghee, extraneous colour, saw dust, iron fillings, dung
powder, exhausted tea, grit, sand, dried papaya seeds, stones, washing
soda, bran urea.
3. Chemicals: Concentrated and diluted Hydro Chloride acid,
Carbon Tetrachloride, Iodine, 20% salt solution, Silver Nitrate, ether, furfural
bromothymol blue.
Refer to old books

Test Result
Adulter and
ant conclusion
pure
ghee
tea
leaves
whole
black
pepper
turmeric
powder
milk
Asafetida Resin  Powder a Milky white
DART – gram of solution
asafoetida with no
FSSAI and take it in sediments
a glass represents
container.
  Add one tea pure
spoon of asafoetida
water. Mix
thoroughly
by shaking.
 .

DART –  Burn small  Pure

FSSAI quantity of asafoetida
asafoetida in will burn
a stainless like
steel spoon. camphor.
  Adulterate
d
asafoetida
will not
produce
bright
flame like
camphor.

STARCH IN ASOFETIDA – DISSOLVE IN WATER and add iodine

STARCH WILL START SETTLING DOWN AND TURN BLUE WHEN IODINE Added
 IMPURE WITH STARCH

PURE
PURE

IMPURE – burn it

DISSOLVE IN WATER

IMPURE
 NON-EDIBLE GUM/RESIN

Practical 5

Design, prepare and evaluate a processed food product.

1. Design --Write recipe
2. prepare - cooking practical – cool and store in sterilized bottles MAKE ANY ONE
OF THE FOLLOWING
 ANY PRESERVE --jams, pickles, squashes,ketchup,
 SNACK - biscuits,/ MATHI / bhakarwadi / papad / any other

3. evaluate – check with criteria

Criteria for evaluation for preserves

Criteria 5 4 3 2 Below 1
Excellent Very good Satisfactory Average poor
product
Taste
Consistency
/Texture
Doneness
Appearance/
colour
For snacks /biscuits

Criteria 5 4 3 2 Below 1
Excellent Very good Satisfactory Average poor
product
Taste
Crispness
/Texture
Doneness
 Appearance/
colour

UNIT III
Practical 6.
Preparation and use of any one teaching aid to communicate socially relevant
messages for children/ adolescents /adults in the community.

Make any one teaching aid – with socially relevant message

( any scheme of public nutrition / beti bachao beti padao /. women
empowerment/ child labour )( ONLY ONE )
1 Flip book /charts for file ( put matter in file in 4 boxes on 1-2 pages )
2 Flash cards for file ( 4 -6) put matter in file in 4 boxes on 1-2 pages
3 Bulletin board / chart /Poster for file
4 PPT / VIDEO / AUDIO ( print and put in file )( give link )

OR
Preparation of any one toy for children (age appropriate) using locally available
and indigenous material ( give HHW to xi )( can skip this year for xii )

Practical 7
Preparation of any one article using applied textile design techniques;
tie and dye/batik/block printing. ( ANY ONE )

Make them write theory in file and do practical when school opens – or can
use haldi for dyeing – dissolve and boil for 10 mins )

AIM : prepare an article using applied textile design techniques tie dye/ block printing/ batik.

Tie and dye, a form of resist dyeing, is a technique of patterning fabric by tying parts of it in different
ways like folding, pleating, crumpling etc. with the help of strings or rubber bands (to prevent the
penetration of dyes) followed by application of dye.
Materials required: fabric (destarched), direct dyes (powder), salt,

procedure for dyebath .

1. Heat enough water to submerge the fabric completely in it.

2. Prepare dye solution by mixing dye color with warm water and Add it to the dyebath
3. To help fix colours, dissolve 2Tbsp salt to each dye bath for cotton fabrics
( vinegar for silk or wool) .
precautions to be adopted while tying fabric for tie and dye technique
1. De-starch the garment before tying and iron it
2. Decide a pattern and color combination before marking the fabric.
3. Ensure the pattern follows some principles of design- balance, rhythm,
proportion, emphasis and harmony . It should not be lopsided.
4. Tip :Can Mark the sample by folding( in square / triangle ) and ironing
for even designs and take these markings to tie evenly ) can also draw
lines with pencils )
5. Tie it tightly. Ensure rubber bands are really tight
6. Dip fabric in dye solution for 10 minutes ( for small sample ).

precautions to be adopted while dyeing

1. lay a plastic cover over the counter/table

2. wear gloves and apron to protect hands & clothes
3. Dye from light to dark color
4. add double the amount of dye,to get strong colours ,heat dye water before
dipping.
5. Dip the fabric for 10 minutes in the lightest color ,stirring in between.
6. remove the fabric form the dye bath when the color is darker is shade darker
than desired. Squeeze water and tie more areas for next colour (When a second or
third colour is to be dyed, tie up the sample again ( without untyeing previous threads ) Repeat the
dyeing process for each subsequent colour. or can also dip different parts in different
colours .
7. Dye in primary colours only and avoid combining secondary colors – like orange and
green, green and purple, & purple and orange – which will result in muddy brown hues

8. Cut the threads and rinse in cold water till water is clear .
9. hang in shade
10.Iron the fabric while still damp. ( iron and dry sample for exam )

KNOT TYING

Hold the cloth at both ends and twist into a long rope
form

Tie this long rope into a knot and tighten as much as

you can without damaging the cloth. Knot tying
works best on long sleeves and light-weight material.
You can tie as many knots as you have room for.
Rubber bands or string can be tied over the knots to
reinforce them as well as provide fine lines in the
pattern.
SPIRALS
Lay your material on a flat surface. Place your
thumb and a couple of fingers together on the cloth
at the point which will be the center of the design.
Using the weight of your fingers to hold the cloth in
place, start twisting. After each twist, flatten the
material with the palm of your hand to keep the folds
from rising. With your other hand, bring the loose
ends into the circle and continue to twist until the
whole thing looks like a fat pancake.
Now take rubber bands, and without disturbing the
shape of the pancake slide the bands under the cloth
so that they intersect at the center. Use as many as
necessary to retain the circular shape, about twice the
number shown in the illustration at right for most tie-
dyes. If you decide to immerse, instead of squirting,
just set the cloth gently in the dye bath, do not stir.
For an interesting effect, prevent the cloth from
submerging, either by using less water or by placing
the cloth on a prop to hold it out of the dye a little.
Some materials will float automatically. Then
sprinkle a different color dye in powder form over
the top of the cloth, being careful not to get any in
the other dye solution.
ELECTRIC BUNCHING

Gather cloth together in small bunches until it is

shaped like a ball. Try to expose as much of the cloth
to the surface as possible. This effect works best on
thin materials.

Wrap the string or rubber bands loosely around the

ball in as many directions necessary to retain the ball
shape, and set gently in the dye bath. Do not stir. Just
turn over once in a while.

ROSETTES

A Rosette is many little circles, touching or

overlapping each other. Using a pencil or your
mind's eye, make a few dots on the cloth in any
pattern. Each dot will be the center of a small circle.

With the thumb and forefinger pick up dot after dot

and transfer to the other hand.

Wrap string or rubber bands several times around the

base of all the circles which have been gathered
together. Continue to wrap to the tip and back,
making sure your ties are very tight.

STRIPES
 Roll the cloth very loosely, forming a long tube. The
stripes will be at right angles to the tube.

Tie at one intervals or as far apart as you want the

stripes to run. Loop rubber bands or wrap string
around the tube a few times and knot. Make sure the
ties are very tight. Now you can either immerse or
squirt the dye on, alternating your colors,
DIAMONDS OVALS SQUARES

Fold the cloth once along an imaginary line which

will run through the intended form. See possibilities
below. Try hearts too.

Draw half of the intended design with a pencil or

with your mind's eye, starting and ending on the
crease.

Form pleats, starting at one end of your line. Try to

keep that line in the center between your hands while
pleating until you come to the end of your line.

Wrap string or rubber bands around all the gathered

pleats several times, and tie a secure knot. Now you
can continue wrapping to the tip and back, or tie an
Electric Ball or anything else you can think of.

CIRCLES
 The circle design is relatively simple to create, yet it
is easily one of the most dramatic. Just pick up the
cloth with thumb and forefinger at the point you
choose to be the center of the circle.

With the other hand, try to arrange fairly neat and

evenly spaced pleats around the central axis like a
closed umbrella. Smooth the cloth down, and hold
tightly at the base. Now let go of the top.

With string or rubber bands, tie a strong anchor-knot

around the base. Continue wrapping to the tip and
back again and secure at the base. Make sure the ties
are very tight.

VARIATIONS: 1) Tie only part of the circle. 2) Tie

at one inch intervals. 3) Poke the center or tip down
inside the rest of the circle before tying.
PLEATS
Lay cloth on flat surface. Place thumbs of both hands
together firmly on the cloth. Position fingers about
an inch or two in front of your thumbs, and pinch the
fabric to raise a fold. Continue to pinch up more
pleats until you reach the end of the cloth. You can
change directions as often as you want by gathering
more material in one hand than in the other.

Be careful not to lose any pleats. Loop rubber bands

or string very tightly around all the pleats several
times and knot. You can use as many ties as you
want. This useful technique is also employed in tying
ovals, squares, diamonds or any shape you can
imagine which has symmetry.
 Tie Dye Design Techniques
 Vertical/Horizontal Stripe: Fold a piece of fabric in vertical pleats, and you’ll end up
with horizontal stripes. Horizontal pleats result in vertical stripes.
 Diagonal pleats are an option for diagonal stripes.
 Bullseye: For concentric circles, grab the cloth where you want the center to be,
and pull, until you’ve more or less made a long tube of garment, then apply
rubber bands at intervals along the fabric.
 Classic Spiral: Lay the garment on a flat surface, smooth out all the wrinkles, then
make a small pleat right across where you want the center to be. Grab the very
center of that pleat with a clothespin, and begin to twist. As you twist, pleats
appear farther away from the center; as these pleats get too large, split the pleats
with your hands, keeping each fold the same height above the table, no more
than one to two inches in height.
 Circles: Another technique is to use small rubber bands to pinch and bind fabric
in several places all over the garment. This will make circles of color.
 Rouching: Lay the fabric flat. Roll the fabric around thick string. Tightly scrunch both
ends of the fabric toward the center. Tie both ends of the string together to get a circular
fabric. Dip the fabric in the dye .
 Diamond pattern: Lay the fabric flat. Accordion fold the fabric from the bottom up.
At this point you will have a long strip of folded fabric.Turn the strip in a vertical position
and fold the bottom corner of the fabric at a 90-degree angle, creating a triangle
shape.Using that triangle shape as a guide, repeat an accordion fold until you are left with
a single ‘triangle’ of fabric .Tightly secure the triangle with rubber bands. Apply the dye
to the fabric.
 Diamond pattern Rouching

BLOCK PRINTING : printing patterns on fabric with carved wooden blocks.

Material required

Wooden block
Fabric (prewashed & ironed)
Fabric paint or dye ( pigment paste)
Small bowl for the paint
sponge
padded table

Method
 Stretch & pin the fabric on the table
 Spread the colored paste on to the sponge
 dab the block you are using with the sponge making sure that the whole block is covered.
 place the block on the fabric precisely and press evenly and uniformly with the palm
 Keep it there for 2-3 seconds and remove the block, making sure there is no drag or jerking motion.
 Use different blocks for different colours in the same design.
 Let it dry for 24 hrs & then iron from the reverse.

BATIK
A traditional recipe for batik wax is a mix of beeswax and paraffin, about 60/40. Beeswax is soft,
pliable, and blocks completely: no cracking. Paraffin is more brittle, and lets dye penetrate
wherever cracks form. Crackle is a characteristic batik effect, a scatter of thin dark wavy lines, a
batik hallmark. The wax must be melted (110 - 190° F), then made entirely liquid and free-
flowing (20 - 30° F hotter). Never let wax smoke or boil
Material Required
Destarched fabric
Paraffin & bees wax
 Brushes
Double boiler to melt the wax
Azoic dyes
Method
 Stretch the fabric on a frame
 Draw the design on the fabric
 Melt the wax
 Carefully apply the melted wax on the areas where dye color has to be restricted
 Let it dry
  Dye the fabric with azoic dyes
 Dewax the fabric by dipping it in boiling water.
 Remove the remaining wax by ironing. Place the fabric between folds of newspaper & iron
 Wash the fabric in hot soap solution
.

Practical 8. Application of quality control techniques in garment industry(any

one readymade garment)
- a) Fabric inspection b) Quality of seams and fasteners/notions c) Size labels
OBJECTIVE : Examine and evaluate a readymade shirt to assess its quality with respect to
a)quality of fabric b) quality of seams & fasteners c) size label .

Fabric quality (Hold fabric up to the light to check the weave / thread count

can check with magnifying glass also )

Negative features Positive feature
Knots on the surface of the fabric ● Evenness of yarn

Off grain/ seam slippage ● No Seam slippage

Ruptured fabric ● Even fabric
Colour bleed ( rub white wet cloth over it ) ● Fast colour

Low thread count ( number of warp and ● High thread count

weft per square inch )

Pilling ● No pilling
Tactile- Rough ( feel the fabric ) ● Soft
wrinkles when crumpled in hand and ● Not wrinkles after crumpling and
released after 20 secs – releasing
SEAMS-
 turn the fabric inside out
 Hold the fabric on either side of the seam and gently pull it apart (. If the fabric
at the seam separates, the seam is very weak /poorly sewn.)
Negative features Positive features
 Missed stitches  continuous stitches
 Uneven stitches /crooked line  Even /Straight seams
 Sewing Thread tension not  Compatibility of thread tension
compatible with garment with garment
 ( thin fabric – thick thread )
 Sewing thread colour not matching  Stitched with matching coloured
with the garment thread

 Weak thread used for stitching  Stitched with strong thread

 Not enough seam allowance  Enough seam allowance

 Seams are not Interlocked  Seams interlocked

 Untrimmed threads( fraying )

 Interlocking done with matching  Finished edges - Interlocking

coloured thread done with matching coloured
thread
 Low Stitch density ( number of stitch  High stitch density
per inch )
 Puckering ( gathered fabric at seams )  No puckering /flat
 Pattern of different parts not aligned  Pattern aligned ( arms/
( arms/ pockets/collars bodice ) pockets/collars bodice )

Fasteners
Negative features Positive features
 Buttons not well aligned with the  Buttons well aligned with the button
button holes holes

 Size of button hole bigger/smaller  Size of button hole according to

than size of button size of button
 Buttons not stitched with strong  Buttons securely attached
matching coloured thread
  Button holes not finished neatly  Button holes reinforced at both ends/
/Button holes not reinforced at both  neatly finished
ends

 No extra button  Extra button provided

Stitched with matching coloured thread Stitched with matching coloured thread

Plastic Zips - Metal zips

Base of zip matching with fabric Base of zip not matching with fabric
Zip not moving smoothly Zip is moving smoothly
Rusted button/zips Good quality button /zip
Plackets
Negative features Positive features
Uneven placket /fabric slippage Even placket/ no fabric slippage
Plackets not deep /underlap showing Deep placket / overlap over underlap

fasteners are not enough / unevenly Placket has enough fasteners /evenly
spaced spaced

Prints of plackets not aligned with Prints of plackets aligned with garment
garment

Size label - check on neck/waist band/left side of seam

Negative features Positive features
No size mentioned Sizes mentioned – XS, S,M,L/XL/XXL
AGE – 6X /8X ( for child’s garment )
Length 40 /42( pants/skirts )
Width –Chest/waist size 36/38
Collar size 15 /15 ½ /16( gents shirt )
Garment is bigger /smaller than mentioned Accurate size mentioned
in the label

Practical 9 Remove different types of stains from white cotton cloth –Ball pen,
curry, grease, ink, lipstick, tea and coffee. (Refer to old book page 313 )
write only for fresh stains
● Tea and coffee- borax and hot boiling water
● Grease/lipstick and ball point pen – methylated spirit / kerosene oil/any
solvent ( for tough lipstick stains - put baking soda and bleach )
● INK – remove with tomato/curd/lemon
 Practical 10. Evaluate any one advertisement for any job position.
Aim.
Evaluate any one advertisement – printed or electronic - for any job position.
Background Information

Source: ( NEWSSPAPER / MAGZINES )

CUT 2 ADVERTISEMENTS AND STICK IN FILE AND EVALUATE )

Collect advertisements from newspaper and evaluate it

Observations

Parameter for Fill Details Evaluation

Evaluation
(As per Advertisements ) Yes / no

1 2 1 2
Job Title
name and address
of company / logo
Telephone
&Contact Details
Details of
advertisement
name of
Newspaper /Ad
No /
Date
Job Details/

Position
Job specifications
Educational
qualifications
Work experience
Age limit
Location
 Required Work
experience
Eligibility
Salary and
Benefits
Last date for
application
Details of contact
person in
company

Suggestions for Improvement of the advertisement

OR
Note :
Employers use a job advertisement to request applications from the public with the
an intent to hire someone to perform specific work in a position at a company
or organization. or targeted candidates.
 Practical 11 Develop a leaflet/pamphlet for Consumer Education and
Protection on any one of the following
i. Consumer Protection Act (CPA)
ii. Consumer responsibilities
iii. Consumer organization
iv. Consumer Problems
v. Consumer Rights,
vi. Standardisation Marks
( CAN DO ONLY TOPICS marked in red WHICH ARE
LISTED FOR EXAMS )
Objectives :
 Learn art of preparing leaflet/ pamphlet for awareness camp.
 collect information and use simple language
 create Awareness on Consumer Education.
Leaflet is single sheet of paper printed on both sides.It may
be:
 bi -fold brochure ( four panels- two panels on each
sides and folded in halves.
 Tri fold brochure - folded into thirds ( six panels ( 3 on
each side

Procedure:
Collecting relevant information and compile the topic in limited space in
a leaflet or pamphlet form. ( only one theme do not mix all topics )

Name School
 Topic / Heading Brief, summary of the theme
short, forceful words. ( use Only
one theme )
Subheading ( used when topic needs further
explanation
Introduction Brief
Body ( message /content ) Main message – facts and details
( simple and to the point)
Pictures Picture related to text only /
convey same idea and making
message clearer )
Conclusion One sentence – main message

Practical 12 .Analysis and discussion of any one print/radio/electronic media

with reference to focus, presentation, technology and cost.

Analysis and discussion of any one( DIVIDE CLASS )

1. Print(newspaper ) or
2. radio or
3. electronic media ( radio ,television / cell phone/ internet etc

Newspaper Radio Internet Tv

 focus/ aim Entertainment
Advertiseme Entertainme INFORMATIO / educational
nt / latest nt / N/ –
news update educational entertainme
state / – nt Advertisement
national /
international Advertiseme
l/sports nt
/politics
  presentati Local /link Talk -/ Pictures / Pictures
on Language discussion ads /you /advertisemen
 /font /interview tube/content ts / visual
size/pictures / no visuals aids
Illustrations/
column /
Heading
/subheading

Technology Printing , e- Satellite Wi-Fi LED

paper /wireless
technology
 Cost. Low cost Free to air Expensive
Only cost of monthly
instrument data
----------------------------------------------------------
PROJECTS
PROJECT ANY ONE OF THE FOLLOWING PROJECT MAY BE UNDERTAKEN AND
EVALUATED
PROJECT 1
1.Study of an integrated community based, nutrition/health programme being
implemented in own area, with reference to
a) Programme objectives
b) Focal Group/Beneficiaries
c) Modalities of implementation
ask the students to go on lineGovt portal
ANY ONE OF FOLLOWING ( DIVIDE CLASS )
1. ICDS ,
2. MIDDAY MEAL
3. PULSE POLIO
4. REPRODUCTIVE AND CHILD HEALTH ( POSHAN ABHIYAAN )
5. SAFE CLEAN WATER AND SANITATION ( WASH IN INDIA )
6. ANEMIA MUKT BHARAT
7. BETI BACHO BETI PADAO
8. SWATCH BHARAT
9. MGNREGS- WAGE EMPLOYMENT
10. SELF EMPLOYMENT SCHEME
11.ONE NATION ONE RATION CARD SCHEME / PDS

a. Focal Group/Beneficiaries( focal group intended to be covered )

b. Modalities of implementation
 Stakeholders( organizations/persons ) involved/ responsible for planning &
implementation
o Planning required , sources of funds )
 media used
 c. methods of communication used
d. duration of the campaign
e. comment on relevance of project ( advantages )
responses to the compaign
f. evaluation done by organization Actual coverage of focal group ( regards
to number /age groups )( difficulties faced )
g. suggestions ( if any )

-------------------------

PROJECT 2
2. Visit to the neighbouring areas and interview two adolescents and two adults
regarding their perception of persons with special needs.
DEVELOP QUESTIONAIRE for interview regarding the following criteria
CRITERIA Adolescent 1 Adolescent 1 Adult 1 Adult 2
FOR Special
needs
Physical
needs
Socio-
emotional /
acceptance
Recreational
Educational
Vocational/
financial
independent
 Iam a student of class xii . as a part of our project we need to collect
information about your views regarding people with any disability . please assist
in answering few of these questions ( page 450 )
1. What is Your name ?
2. Have you met/seen any one with special need /or disability ? if yes . where
?
3. What did you notice about this person ?
4. How did you feel when you met /saw this person ?
5. Did you notice his/her special abilities ? please specify ?
6. How are they accepted in their families ?
7. What problems are faced by them ?
8. Are you aware of any aids especially designed for them ? please specify .
9. Can they be educated ? How ? Will the children make fun of them ?
10. Can they become financially independent?
11. What are their specific needs ?

Socio- emotional / acceptance

Recreational
Educational
Vocational/ financial independent

PROJECT 3
Profile any two person (child/adult) with special needs to find out their diet,
clothing, activities,physical and psychological needs.

Child/ diet,. Activities clothing, physical psychological needs

adult
Abilities / Special Aids used Acceptance by
Balanced independently clothes safety / family
Meals Security / Relationships with
facilities family members

DEVELOP QUESTIONAIRE
Iam a student of class xii . can I ask you a few questions about yourself ?/ (
for parents /caregivers -your child/ward ?)
1. Whats your Name?
2. Whats your age?
3. Where do you live ?
4. What are your favourite foods?
5. How many chapatis can you eat to make you a strong girl/boy ?
6. Do you eat yourself ?
7. Does your mother help you in bathing/dressing?
8. What all activities can you do yourself?
9. Are your clothes designed in a special way?
10. What special aids do you use to help you in daily chores ?
11. What special arrangements are made for you so that you are
safe and not have any accidents ?
12. How often do you go out ?
13. Do you play any sports ?
14. Do you attend all family functions ?
15. Do you get along with your siblings ?
16. Who is your favourite ?
 17. What opportunities are provided to you for your education ?
18. Do you participate in extracurricular activities ?
19. Do you participate in household chores ? Please specify .
20. What is your best hobby ?

PROJECT 4 Planning any five messages for nutrition, health and life skills using
different modes of communication for different focal groups.
 Identify the target group – ( for whom message is to be made
 Write 5 message relating to Health and Nutrition so that they can adopt
these messages in their life . SLOGANS / PPT / POSTER / DOCUMENTARY/
puppet story / charts / flip chart / short skit
Target group Messages
School Junk foods / healthy eating/hygiene & SANITATION /
children DIAARHOE /any other
Adolescents Eating disorders /exercise / menstrual hygiene/eating
healthy /reduce weight in healthy way //any other
Pregnant Diet during pregnancy / tackling issues morning sickness /
constipation / anemia etc during pregnancy /any other
Lactating Diet during lactation , hygiene and sanitation/any other
 PROJECT 5 Market survey any five processed foods with their packaging and label
information.
1. Collect information on any five processed foods available in the market
2. note the various packaging material for the same product .
3. note information given on their labels and compare costs of different packaging of same
product and discuss merits and demerits of these packaging materials.
Can compare following foods from each category

Cereal foods
 breakfast foods
 noodles,
 flour

Dairy products
 milk,
 cheese,
 butter,
 ghee,
 ice-cream
 CURD
Preserves :
 jams,
 pickles,
 squashes,
 ketchup,
 sauces.

Snacks .
 chips,
 bhujias,
 biscuits,

Nutrition Supplements
 Complan,
 Bournvita,
 Horlicks,
 Milo,
 Boost ,
Beverages .

 fruit juices,
 carbonated soft drinks,
  bottled water.

Name of Packaging Date of Best Nutrition Certification Net weight MRP

the material used packaging/ before al mark/ ( COSTLY
product / user EXPIRY date informati STANDARD /CHEAPER
friendly on MARK ?)
/convenient
CEREAL Carton
FOODS
Cornflakes Polybag
DIARY Pouches
PRODUCT
( MILK ) Carton
Bottle
Glass bottle
PRESERVES
Tomato Pouches
ketchup
Plastic bottle
Plastic Jar
NUTRTION
SUPPLEME
NTS
Bournvita Refill pouch

BEVERAGE PET bottle

S
Coke or Metal Can
frooti Tetra pack
PET bottle
MARKING SCHEME FOR PRACTICAL EXAM 2020-21
Sno Questions Marks
1. PROJECT 5 MARKS
2. Plan A family meal & modify for elderly and Plan
cook one of the modified dish OR Cook
Develop/plan and make one supplementary
food for nutrition program 5 marks
OR
Plan a menu ( one day ) for canteen
1. Lunch plate
2. Snack
3. Beverage
& cook one nutritious dish or snack ( with
/without beverage )
3. Test adulteration 2 marks
4. Tie & dye sample or block printing or batik 4 marks
( 5 -10 inch )
5. Stain 2 Marks
6. Develop a leaflet/pamphlet for Consumer 5 marks
Education and Protection ( any one )
i. Consumer Protection Act (CPA)
ii. Consumer responsibilities
iii. Consumer organization
iv. Consumer Problems

7. File 5 marks
8. Viva ( related to practicals q and project ) 2 marks
TOTAL 30
MARKS
Note : Since projects will be few pages - can be put in beginning/end of practical
file )