Home Science (321)

Class 12th

Tutor Marked Assignment

 

 Q 1. (i) Develop a plan for a family picnic, specifying the budget, destination, and activities to be undertaken.

Ans– For a family picnic, we’ll plan a day trip to Lodhi Garden in Delhi with a budget of Rs.3000. We’ll pack home-cooked food, take along games like badminton and frisbee, and enjoy a nature walk. Transport via metro or carpool will save costs, and we’ll carry reusable water bottles to stay eco-friendly.

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Q 2. (ii) Create a checklist of the essential equipment and materials for an embroidery project.

Ans- Here’s a checklist for essential equipment and materials for an embroidery project in India:

• Embroidery hoop
• Needles (various sizes)
• Embroidery floss/threads
• Fabric (cotton, silk, or linen)
• Scissors
• Tracing paper/pencil for design
• Thimble (optional)
• Fabric stabilizer (if needed)

 

Q 3. (ii) In what ways can Home Science skills be utilized to manage household resources efficiently? Provide examples.

Ans – Home Science skills can be utilized to manage household resources efficiently by budgeting, meal planning, and sustainable practices. For example, creating a monthly budget helps track expenses, while meal planning reduces food waste and saves money. Additionally, skills in sewing and repairs extend the lifespan of clothing and household items, promoting sustainability and resourcefulness in Indian households.

 

Q 4. (i) Design a weekly meal plan for an adult male that incorporates at least three different cooking methods.

Ans – Weekly Meal Plan

Day 1: Monday

• Breakfast: Greek yogurt parfait with mixed berries, granola, and honey drizzle.
• Cooking Method: None (no-cook)
• Lunch: Grilled chicken salad with mixed greens, cherry tomatoes, cucumber, and feta cheese, topped with balsamic vinaigrette.
• Cooking Method: Grilling (for chicken)
• Dinner: Baked salmon with a side of roasted sweet potatoes and steamed asparagus.
• Cooking Methods: Baking, roasting, steaming
• Snacks: Handful of almonds and an apple.

Day 2: Tuesday

• Breakfast: Scrambled eggs with spinach, tomatoes, and a side of whole-grain toast.
• Cooking Method: Pan-frying
• Lunch: Quinoa bowl with black beans, roasted vegetables (bell peppers, zucchini, carrots), and a sprinkle of shredded cheese.
• Cooking Method: Roasting
• Dinner: Stir-fried beef with broccoli, carrots, and snow peas served over brown rice.
• Cooking Method: Stir-frying
• Snacks: Greek yogurt with a spoonful of almond butter.

Day 3: Wednesday

• Breakfast: Overnight oats with chia seeds, almond milk, and blueberries.
• Cooking Method: None (no-cook, prepared the night before)
• Lunch: Turkey and veggie wrap (spinach tortilla, lean turkey, hummus, shredded carrots, and lettuce).
• Cooking Method: None (assemble only)
• Dinner: Grilled shrimp skewers with a side of couscous and roasted Brussels sprouts.
• Cooking Methods: Grilling, roasting
• Snacks: Carrot sticks with hummus.

Day 4: Thursday

• Breakfast: Smoothie with spinach, banana, protein powder, and almond milk.
• Cooking Method: Blending
• Lunch: Baked potato topped with cottage cheese, chives, and a side salad.
• Cooking Method: Baking
• Dinner: Pan-seared chicken breast with a side of steamed green beans and roasted butternut squash.
• Cooking Methods: Pan-searing, steaming, roasting
• Snacks: Rice cakes with a slice of turkey breast.

Day 5: Friday

• Breakfast: Veggie omelette with bell peppers, onions, and mushrooms, topped with avocado slices.
• Cooking Method: Pan-frying
• Lunch: Lentil soup with a slice of whole-grain bread.
• Cooking Method: Boiling/simmering
• Dinner: Baked cod with a side of mashed cauliflower and roasted carrots.
• Cooking Methods: Baking, roasting
• Snacks: Handful of walnuts and a pear.

Day 6: Saturday

• Breakfast: Whole-grain waffles with fresh berries and a dollop of Greek yogurt.
• Cooking Method: Baking (if making waffles from scratch or using a waffle iron)
• Lunch: Grilled chicken wrap with avocado, lettuce, and a light dressing.
• Cooking Method: Grilling
• Dinner: Stir-fried tofu with mixed vegetables (broccoli, carrots, snap peas) over jasmine rice.
• Cooking Method: Stir-frying
• Snacks: Cottage cheese with pineapple chunks.

Day 7: Sunday

• Breakfast: Oatmeal with sliced banana, cinnamon, and a sprinkle of walnuts.
• Cooking Method: Boiling
• Lunch: Baked vegetable lasagne with zucchini, spinach, and a light tomato sauce.
• Cooking Method: Baking
• Dinner: Grilled steak with roasted garlic potatoes and a side of mixed greens.
• Cooking Methods: Grilling, roasting
• Snacks: Smoothie with mixed berries and almond milk.

 

Q 5. (i) Identify potential safety hazards in your home kitchen, such as unsafe cooking appliances and sharp tools. Create a thorough safety plan for the kitchen, detailing measures to safeguard family members during cooking and kitchen activities.

Ans- Safety hazards in your home kitchen,include:

1. Preventing Burns and Scalds

• Use Stove Knob Covers: Install covers to prevent young children from turning on stovetop burners.
• Pot Handle Positioning: Always turn pot handles inward to avoid accidental spills or knocks.
• Oven and Appliance Safety: Use oven mitts or pot holders for hot items, and always supervise younger children near these appliances.
• Microwave Safety: Avoid overheating liquids; handle hot containers with caution to prevent spills.
• Timers: Set a timer when cooking so you don’t forget about hot food left unattended.

2. Safe Handling of Sharp Tools

• Knife Storage: Store knives in a block, magnetic strip, or drawer with a knife guard to prevent accidental cuts.
• Cutting Techniques: Teach proper cutting techniques to older children and ensure all family members use a cutting board.
• Avoid Distractions: When using sharp tools, avoid multitasking or distractions, and focus on the task at hand.
• Dispose of Broken Glass Carefully: Sweep thoroughly and use a damp paper towel to pick up any small shards.

 

Q 6. (ii) Develop guidelines for parents and caregivers to promote healthy development in infants. Include recommendations for nutrition, physical activity, and healthcare practices that can support growth in infants.

Ans-

Introduction

Promoting healthy development in infants requires an integrated approach that includes balanced nutrition, physical activity, and healthcare practices. Below are key guidelines for parents and caregivers to support infants’ growth and development in each of these areas.

1. Nutrition for Infants

• Breastfeeding: Exclusive breastfeeding is recommended for the first 6 months, providing essential nutrients and antibodies. Continue breastfeeding along with complementary foods until at least 12 months or as long as desired by both mother and baby.
• Formula Feeding: If breastfeeding isn’t an option, infant formula is a safe alternative that meets nutritional needs. Prepare formula according to the manufacturer’s instructions, and consult with a paediatrician to choose the right type of formula.

2. Physical Activity and Motor Development

• Daily Practice: Begin supervised tummy time from birth, aiming for a few minutes at a time and working up to a total of 30 minutes or more daily. This strengthens neck, shoulder, and arm muscles.
• Progressive Increase: Gradually increase tummy time as the baby becomes comfortable, using toys or a caregiver’s voice to keep them engaged.

3. Healthcare Practices and Routine Check-Ups

• Growth and Development Monitoring: Attend scheduled well-baby visits to track growth, head circumference, weight, and developmental milestones.
• Vaccinations: Follow the recommended vaccination schedule to protect against preventable diseases.
• Developmental Screening: Paediatricians may perform developmental screenings at certain intervals to identify any potential concerns early on.

4. Introducing Solid Foods:

• Timing: Begin introducing solid foods around 6 months, depending on the baby’s readiness signs, like sitting up with support and showing interest in foods.
• First Foods: Start with iron-rich foods, like pureed meats, iron-fortified cereals, or pureed lentils. Introduce a variety of fruits, vegetables, and grains gradually to expose infants to different tastes and textures.
• Allergen Introduction: Introduce common allergens (peanuts, eggs, dairy, etc.) in small amounts after 6 months and under medical guidance, as this may reduce the risk of allergies.

5. Sleep Safety:

• Back Sleeping: Always place infants on their back to sleep, as this reduces the risk of Sudden Infant Death Syndrome (SIDS).
• Sleep Environment: Use a firm mattress with a fitted sheet in a crib free of toys, pillows, or loose bedding to prevent suffocation hazards.
• Safe Sleep Routine: Establish a calming bedtime routine to support restful sleep, helping infants regulate their sleep-wake cycles.

6. Hygiene and Care:

• Handwashing: Caregivers should wash hands before handling the baby and after diaper changes to prevent infections.
• Umbilical Cord Care (for new-borns): Keep the cord stump clean and dry until it falls off naturally.
• Dental Care: Begin cleaning gums with a soft, damp cloth, and transition to a soft-bristled brush with water only (no toothpaste) once the first tooth appears.

Conclusion

By following these guidelines, caregivers can support the holistic development of infants in a safe and nurturing environment, providing a solid foundation for healthy growth and lifelong habits.