Home Science-Practical Contents 1. Human Development and its challenges Cereal Cookery Pulses Cookery...

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1 Contents Home Science-Practical 1. Human Development and its challenges Cereal Cookery Pulses Cookery Vegetable and Fruit Cookery Food Preservation Methods Tomato pickle Banana Jam Nutrition Diet for a Pre-School Child Diet for an School Going Girl Contents.indd 1 31/08/18 7:11 PM

2 Human Development and its challenges Experiment No: 1 Date: Aim: To develop aids to enhance cognitive development among preschool children by preparing a low cost aid to identify fruits and vegetables. Human Development and its challenges 1 Promotes opportunity for challenge and adventure. Stimulates appetite, digestion, blood circulation, respiration, sound sleep and mental alertness. Promotes muscle tone, balance, control and body awareness. Promotes concentration. Develops physical skills. Encourages problem solving by trial and error method. Fosters social adjustment through levelling of abilities in new settings, sharing and turn taking. Enhances eye-hand co-ordination and precision. Leads to imaginative play. Offers firsthand experience in threedimensional material and spatial relationships. Offers endless scopes, as there is no right or wrong way. Encourages inventiveness, originality, and decision making. Stimulates curiosity, power of observation, aesthetic observation and sense of wonder. Builds self-confidence. Objectives: 1. To identify specific needs of child at different stages of development. 2. To develop the skill of designing and making suitable toys/ play materials for children. Importance of play Toys are integral part of any child s life because they enjoy playing with toys or thing. During play, it will be seen that children Experience intrinsic joy. Offers enjoyment and soothing effect. Provides freedom from tension and restriction. Materials required: Chart paper 1, Colour pens and pencils 1 set, scissor- 1 and tray- 2 nos Homescience-Record-English.indd :08:03

3 Procedure: 1. Draw an outline of five fruits and five vegetables on a chart and colour it appropriately. 2. Cut the fruits and vegetables along the outline. 3. Visit a balwadi or ICDS centre and select 2-10 preschool children for this observation 4. Now display the cut drawings of fruits and vegetables to the children in a jumbled form. 5. Ask the children to sort the drawings into two groups of fruits and vegetables. 6. Now ask the children to name the respective fruit or vegetable. Result: S.No Name of the preschooler Observation (time taken Minutes) Inference Discussion: Human Development and its challenges 2 Homescience-Record-English.indd :08:03

4 Experiment No: 2 Date: Aim: To develop aids to enhance cognitive development among preschool children by preparing a low cost aid to identify the size and colour. Materials required: Buttons or charts cut as buttons of different sizes (12) and buttons of different colour-12 Procedure: 1. Take buttons of four different sizes or draw buttons of four different sizes on a chart paper and cut them along the outline. 2. Visit a Balwadi or ICDS centre and select 2-10 preschool children for this 4. Ask the children to sort the buttons into four groups of increasing size. 5. Take buttons of four different colours. 6. Ask the children to sort the buttons into four groups of different colour. observation 3. Now display the buttons to the children. Result: S.No Name of the preschooler Observation (time taken Minutes) Inference Discussion Human Development and its challenges 3 Homescience-Record-English.indd :08:03

5 Cereal Cookery Experiment No: 3 Date: Aim: To determine the best method of cooking of rice Materials required: Raw rice, water, pressure cooker, gas stove, pan and lid Procedure: Take 50 grams of rice and cook in 150 ml of volume of water, then cook over low water. heat until the rice has absorbed all the water Variations: 3. Pressure cooking: Add rice and water in 1. Straining use 300 ml of water. the pressure cooker. Close the lid and 2. Absorption- In this method cook the pressure cook. Open the lid after the rice with an equal or slightly greater pressure from the cooker is released. Result: Method Straining Absorption Pressure Cooking Time in Minutes Before cooking Colour Texture Flavour After cooking Before cooking After cooking Before cooking After cooking Describe the best method of cooking rice. Discussion Cereal Cookery 4 Homescience-Record-English.indd :08:04

6 Pulses Cookery Experiment No: 4 Date: Aim: To study the factors affecting the cooking quality of whole grams and red gram 4. Soak overnight and cook in 100 ml of tap water with raw papaya pieces- ½ * ½ pieces 5 in number. 5. Soak overnight and cook in 100 ml of tap water with addition of vinegar (1 tsp). Materials required: Whole bengal gram, Red gram dhal, tap water, sodium bi- carbonate, raw papaya, vinegar, water, pressure cooker, gas stove, pan and lid Procedure: Take 20 grams of whole bengal gram. Soak over-night and cook in pressure cooker of water. Variations: 1. Soak overnight and cook in 100 ml of tap water 2. Cook in 100 ml of tap water directly without soaking 3. Soak overnight and cook in 100 ml of tap water with Sodium bi- carbonate(1/2 teaspoon) Pulses Cookery 5 Homescience-Record-English.indd :08:04

7 Result: Method Soaking overnight and cooking in tap water Cooking without soaking Soaking overnight and cooking with Sodium bicarbonate Soaking overnight and cooking with papaya pieces Food item Whole bengal gram Red gram dhal Whole bengal gram Red gram dhal Whole bengal gram Red gram dhal Whole bengal gram Red gram dhal Cooking time (Minutes) Colour change Texture Soaking overnight Whole bengal and cooking with gram vinegar Red gram dhal Discussion: Pulses Cookery 6 Homescience-Record-English.indd :08:04

8 Vegetable and Fruit Cookery Experiment No: 5 Date : Aim: To study the effect of cooking and factors affecting chlorophyll pigment in green leafy vegetables Principles involved: Cooking is the most basic method of food preservation. Cooking helps in improving the taste, appearance and texture of food. each having their advantages and Cooking also makes food safer for disadvantages, so one should be able to consumption and more digestible, enhance pick up the right cooking method which the nutritive value and shelf life of the food. leads to maximum retention of nutrients. 1. Transfer of heat: In order for food to be cooked, heat must be transferred from a heat source to and through the food. There are three ways to transfer heat radiation, conduction and convection. 2. To keep flavour in : When food is cooked in fat, the flavour is enclosed locked inside the crisp hard covering of the food as in case of cutlets, French fries, etc. This adds more flavour to the food. 3. To keep flavour out : When the food is cooked in gravy then the liquid juices and water soluble nutrients of the food come in the gravy and make it more nutritious and relishing. 4. To get maximum nutritive value by using appropriate cooking method: Different cooking methods are there, Vegetable and Fruit Cookery 7 Materials required: Green leafy vegetables- 1 bunch, tap water, vinegar, sodium bi carbonate, pan, gas stove, cutting board, knife Procedure: Cut 25g of any green leafy vegetable/ green vegetable into small pieces and do the following variations. Variations: 1. Add to the boiling tap water. 2. Cook with 1 teaspoon of vinegar (white). 3. Cook with1/2 tea spoon of Sodium bi-carbonate. 4. Cook in open pan for 5 minutes and close it with lid 5. Cook for prolonged time. Homescience-Record-English.indd :08:04

9 Result: Experiment Observation Inference Adding to the boiling tap water Cooking with 1 teaspoon of vinegar Cooking with2/1 tea spoon of Sodium bi- carbonate Cooking in open pan and then closed pan Cooking for prolonged time. Discussion Vegetable and Fruit Cookery 8 Homescience-Record-English.indd :08:04

10 Food Preservation Methods Tomato pickle Experiment number: 6 Date: Aim: To use salt and oil as preservatives in preserving food. E.g. Pickles Materials required: Cutting board, knife, a kadai or a heavy bottomed vessel, bowl, wooden ladle/ stainless steel spoon (kuzhikarandi), sterile jar. Note: Tomatoes are easily available everywhere Mustard 1 tsp. and at all times of the year hence it has been selected as the main ingredient. Garlic and cloves 6 (sliced) Red chilli 1 (deseeded) Ingredients Asofoetida a pinch Tomatoes 500gms Red chilli powder 6 tbsp. Method: Turmeric power 1 tsp. 1. Wash the tomatoes in running water and dice them into medium-sized pieces. Tamarind 80gms 2. Soak the tamarind in warm water. Fenugreek 1 tsp. 3. Dry roast the fenugreek seeds and the Mustard 1 tsp. mustard seeds separately till the aroma comes and powder them. Oil 2 tbsp. 4. Cook the tomatoes with salt and Salt Seasoning: as needed turmeric powder on a medium flame till the pulp thickens. 5. Extract the tamarind juice and add it Oil 90ml to the cooked tomatoes. Mix well and cook for 3-4 minutes until the mixture Curry leaves 1 sprig bubbles up. Food Preservation Methods 9 Homescience-Record-English.indd :08:04

11 6. Allow it to cool. Add chilli powder, fenugreek and mustard powder to this mixture and mix well. 7. Heat a pan with 2 tbsp. of oil. Splutter mustard add garlic and when the aroma comes add red chillis and curry leaves. 8. Lastly, add asofoetida and pour the rest of the oil to the tomato pickle along with the seasoning and mix well. 9. Allow it to cool and store it in a clean dry bottle. Sensory assessment: Food item Appearance Flavour Taste Odour Texture Discussion Food Preservation Methods 10 Homescience-Record-English.indd :08:04

12 Banana Jam Experiment number: 7 Method: 1. Remove the skin and slice the bananas. Date: 2. Extract the juice from the lemon. Aim: To use sugar as a preservative in 3. Add the bananas in the lime juice and preserving food. E.g. jam mix it well. 4. Heat a large saucepan and add two cups of Materials required: sugar and ½ cup of water. Cook for 10 mins. Knife, bowl, lemon squeezer, sauce pan, 5. Add the banana mixture to the syrup. measuring cup, wooden ladle, sterile jar. 6. Allow it to boil for half an hour. 7. Allow the jam to cool and store it in a Note: sterile container. Bananas are easily available all times of the year and are affordable, hence it has been selected as the main ingredient. Ingredients: Bananas 4 Lemons 2 Sugar 2 cups Water ½ cup Sensory assessment: Food item Appearance Flavour Taste Odour Texture Discussion Banana Jam 11 Homescience-Record-English.indd :08:04

13 Nutrition Diet for a Pre-School Child Experiment No: 8 Date: Aim: Plan a day s menu for 4 years old boy belonging to low income group suffering from marasmic/ Kwashiorkor. Prepare and serve one main item for his lunch. Calculate protein and energy for the prepared item. Folic acid mcg/d Vitamin B 12 mcg/d Magnesium mg/d Zinc Dietary Principles to be Followed in Preparation of Packed Lunch To boost concentration and energy, Recommended Dietary Allowances for a Pre-School Boy the lunch should meet one third daily requirement of calories, protein and S.No Nutrient RDA other nutrients of the child. One serving of green leafy vegetables Body Weight Kg should be included to meet one third Energy Kcal/d requirements of many vitamins and Protein g/d minerals. Good quality proteins like curd or Fat g/d paneer, egg should be included in the Calcium mcg/d diet. Vitamin A Combination of vegetable proteins like Retinol mcg/d β-carotene mcg/d cereals and pulses can be given for better utilisation. Iron mg/d The food should have a correct consistency. Too watery or too dry food Thiamine mg/d should be avoided. Riboflavin mg/d Chapatis can be covered in cloth to Nicotinic acid mg/d retain moisture. Pyridoxine mg/d Monotony should be avoided in planning Vitamin C mg/d menu for a preschool children. There should be variety. Nutrition 12 Homescience-Record-English.indd :08:04

14 Menu Plan for an Preschool Boy Suffering from Marasmic/ Kwashiorkor Time Meal Menu Quantity 6.30am Early morning Milk (Skimmed) 100ml 8am Breakfast Rice porridge Banana 10am Mid morning Sago pudding (Payasam) Gingelly seed laddu 12pm Lunch Dhal rice Scrambled egg Mashed Vegetable, guava 50gms 35gms 25gms 20gms 50gms 25gms 25gms 25gms 2pm Mid afternoon Tender coconut water 100ml 4pm Tea Skimmed Milk Sweet Khichri 8pm Dinner Soft chapathi Channa Gravy 100ml 30gms 40gms 25gms 9pm Bed Time Milk 100ml Rice Porridge 2. Roast and grind groundnuts into a Rice flour 30 gms paste 3. Add rice flour paste to boiling water and Groundnuts 30gms stir continuously. Jaggery 50gms 4. Crush the jaggery and dissolve in half Water Method 100ml cup water. Strain and add it to the rice flour mixture. 5. Add groundnut paste and allow the 1. Mix rice flour in a small amount of water and make it into a paste. mixture to cook for five minutes and remove from fire. Nutrients Calculation of the Prepared Item S.No Ingredients Quantity In Grams For 100g Protein (g) For prepared amount For 100g Energy (Kcal) For prepared amount Nutrition 13 Homescience-Record-English.indd :08:04

15 Diet for an School Going Girl Experiment No: 9 Date: Aim: Plan a day s menu for 10 years old girl belonging to low income group. Prepare and serve any one iron rich item. Calculate Protein, Iron for the prepared item. Vitamin C mg/d Folic acid mcg/d Vitamin B 12 mcg/d Magnesium mg/d Zinc mg/d Dietary Principles for School Going Girl Recommended Dietary Allowances for To prevent obesity or under nutrition, School Going Girl well balanced diet should be given. S. No Nutrients RDA Calcium rich foods should be included Body Weight Kg in diet to increase bone density and delay Energy Kcal/d the onset of osteoporosis. Iron rich foods must be included in the Protein g/d diet to prevent anaemia. Fat g/d Calorie and protein rich foods should be Calcium mcg/d taken to support the growth spurt. Vitamin A Foods should be colourful and attractive. Retinol mcg/d Fruits and vegetables should be included β-carotene mcg/d in the diet to meet the vitamins, minerals and fibre requirement. Iron mg/d School going girl need to be encouraged to Thiamine mg/d do physical activity which regulates appetite. Riboflavin mg/d Skipping meal should be avoided. Nicotinic acid mg/d Junk foods and empty calorie foods such as carbonated beverages should be Pyridoxine mg/d avoided Diet for an School Going Girl 14 Homescience-Record-English.indd :08:04

16 Sample diet for a School going child Time Meal Menu Quantity 6.30am Early morning Milk (Skimmed) 200ml 8am Breakfast Idli, Sprouted green gram curry Orange juice 10am Mid morning Vegetable Salad (Optional) 12pm Lunch Vegetable pulao Capsicum Raita Curry leaves chutney 4pm Tea Skimmed Milk Chick pea sundal 8pm Dinner Soft chapathi Egg Green peas curry Dhal 75gms 40gms 100ml 60gms 75gms 35gms 30gms 100ml 50gms 75gms 40gms 30gms 9pm Bed Time Milk 100ml Chick Peas Sundal 3. Drain and keep aside. 1. Rinse and soak the chickpeas overnight 4. Heat oil in a pan. in enough water. 5. Add the mustard and urad dal. 2. Drain and pressure cook the soaked chickpeas with 1 tsp salt and 3 to 4 cups 6. After mustard seeds crackle add chick water till they are cooked till soft. peas. Nutrients Calculation for the Prepared Item Protein(g) Iron (mg) S.No Ingredients Quantity In Grams For 100g For prepared amount For 100g For prepared amount Discussion Diet for an School Going Girl 15 Homescience-Record-English.indd :08:04