Syllabus: UGC NET Home Science Paper - II) | Crash Course for UGC NET Home Science PDF Download

 Page 1


                                                
  
 
UNIVERSITY GRANTS COMMISSION 
NET BUREAU 
 
                                NET SYLLABUS 
  
Subject: Home Science                          Code No. : 12 
  
UNIT-I :  FOOD SCIENCE AND FOOD SERVICE MANAGEMENT 
 
1. Food science and nutrition. 
2. Properties of food – physical and chemical properties  
3. Quality evaluation of foods- objectives and subjective. 
4. Effects of cooking and processing techniques on nutritional components and 
other physical parameters, food preservation and application.  
5. Food pigments and additives. 
6. Food standards, microbiological safety of food, HACCP, food packaging.  
7. Perspectives of food service-menu planning, food cost analysis. 
8. New product development - nano technology  
9. Food service management of institutional level-hospital, educational 
institutions, social and special institutions 
10. Research methods-fundamental issues, concept, need relevance, scope and 
 ethics in research 
       
UNIT-II  : NUTRITION AND DIETETICS 
 
 
1. Food groups – balanced diet, food pyramid, macro and micro nutrition. 
2. Nutrients-role of nutrients in the body, nutrient deficiencies and requirements 
for Indians.  
3.  Public health nutrition  
4. Nutrition through life span-physiological changes, growth and development 
from conception to adolescence, nutritional needs and dietary guidelines for 
adequate nutrition through life cycle, nutrition concerns.  
5.  Community nutrition, sports nutrition, nutrition in emergencies and disasters. 
Page 2


                                                
  
 
UNIVERSITY GRANTS COMMISSION 
NET BUREAU 
 
                                NET SYLLABUS 
  
Subject: Home Science                          Code No. : 12 
  
UNIT-I :  FOOD SCIENCE AND FOOD SERVICE MANAGEMENT 
 
1. Food science and nutrition. 
2. Properties of food – physical and chemical properties  
3. Quality evaluation of foods- objectives and subjective. 
4. Effects of cooking and processing techniques on nutritional components and 
other physical parameters, food preservation and application.  
5. Food pigments and additives. 
6. Food standards, microbiological safety of food, HACCP, food packaging.  
7. Perspectives of food service-menu planning, food cost analysis. 
8. New product development - nano technology  
9. Food service management of institutional level-hospital, educational 
institutions, social and special institutions 
10. Research methods-fundamental issues, concept, need relevance, scope and 
 ethics in research 
       
UNIT-II  : NUTRITION AND DIETETICS 
 
 
1. Food groups – balanced diet, food pyramid, macro and micro nutrition. 
2. Nutrients-role of nutrients in the body, nutrient deficiencies and requirements 
for Indians.  
3.  Public health nutrition  
4. Nutrition through life span-physiological changes, growth and development 
from conception to adolescence, nutritional needs and dietary guidelines for 
adequate nutrition through life cycle, nutrition concerns.  
5.  Community nutrition, sports nutrition, nutrition in emergencies and disasters. 
6. Nutritional assessment-methods and techniques. 
7. Nutritional intervention-national nutrition policies and programmes, food and 
nutrition security. 
8. Clinical and therapeutic nutrition.  
9. Diet counseling and management.  
10. Research methods- research designs, principles and purpose of research 
 
 
Unit-III  : TEXTILES 
 
1. Textile terminologies- fibre, yarn, weave, fabric etc., classification of fibers, yarns 
and weaves, Identification of fibres and weaves. 
2. Manufacturing process of major natural and manmade fibres, properties and 
their end uses. 
3. Different methods of fabric construction-woven, knitted and non woven fabrics, 
their properties and end uses.  
4. Textiles finishes-classification, processing and purposes of finishes.  
5. Dyeing and printing-classification, method of block printing, tie and dye, batik, 
roller printing, screen printing, discharge, heat transfer printing and digitized 
printing. 
6. Traditional textiles of India-embroidered textiles, printed textiles, woven textiles, 
dyed textiles of various regions in India. Identification on the basis of fibre 
content, technique, motif, colour and designed. 
7. Textile Testing and quality control-need of testing, sampling method, techniques 
of testing fibres, yarn, fabrics and garments. Testing of colour-fastness, 
shrinkage, pilling and GSM of fabrics. 
8. Textile and environment-banned dyes, eco-friendly textiles, contamination and 
effluent treatment, Eco-label and eco marks.  
9. Recent developments in textiles and apparels- nano textiles, technical textiles, 
occupational clothing, zero waste designing, up cycling and recycling.   
10. Research methods-types of research, descriptive,  survey, historical, qualitative, 
quantitative, analytical and action research 
 
UNIT-IV : APPAREL DESIGNING 
 
1. Body measurements-procedure, need, figure types and anthropometry. 
2. Equipments and tools used for manufacturing garments-advancements and 
attachments used for sewing machine. Types of machines used and their parts.  
Page 3


                                                
  
 
UNIVERSITY GRANTS COMMISSION 
NET BUREAU 
 
                                NET SYLLABUS 
  
Subject: Home Science                          Code No. : 12 
  
UNIT-I :  FOOD SCIENCE AND FOOD SERVICE MANAGEMENT 
 
1. Food science and nutrition. 
2. Properties of food – physical and chemical properties  
3. Quality evaluation of foods- objectives and subjective. 
4. Effects of cooking and processing techniques on nutritional components and 
other physical parameters, food preservation and application.  
5. Food pigments and additives. 
6. Food standards, microbiological safety of food, HACCP, food packaging.  
7. Perspectives of food service-menu planning, food cost analysis. 
8. New product development - nano technology  
9. Food service management of institutional level-hospital, educational 
institutions, social and special institutions 
10. Research methods-fundamental issues, concept, need relevance, scope and 
 ethics in research 
       
UNIT-II  : NUTRITION AND DIETETICS 
 
 
1. Food groups – balanced diet, food pyramid, macro and micro nutrition. 
2. Nutrients-role of nutrients in the body, nutrient deficiencies and requirements 
for Indians.  
3.  Public health nutrition  
4. Nutrition through life span-physiological changes, growth and development 
from conception to adolescence, nutritional needs and dietary guidelines for 
adequate nutrition through life cycle, nutrition concerns.  
5.  Community nutrition, sports nutrition, nutrition in emergencies and disasters. 
6. Nutritional assessment-methods and techniques. 
7. Nutritional intervention-national nutrition policies and programmes, food and 
nutrition security. 
8. Clinical and therapeutic nutrition.  
9. Diet counseling and management.  
10. Research methods- research designs, principles and purpose of research 
 
 
Unit-III  : TEXTILES 
 
1. Textile terminologies- fibre, yarn, weave, fabric etc., classification of fibers, yarns 
and weaves, Identification of fibres and weaves. 
2. Manufacturing process of major natural and manmade fibres, properties and 
their end uses. 
3. Different methods of fabric construction-woven, knitted and non woven fabrics, 
their properties and end uses.  
4. Textiles finishes-classification, processing and purposes of finishes.  
5. Dyeing and printing-classification, method of block printing, tie and dye, batik, 
roller printing, screen printing, discharge, heat transfer printing and digitized 
printing. 
6. Traditional textiles of India-embroidered textiles, printed textiles, woven textiles, 
dyed textiles of various regions in India. Identification on the basis of fibre 
content, technique, motif, colour and designed. 
7. Textile Testing and quality control-need of testing, sampling method, techniques 
of testing fibres, yarn, fabrics and garments. Testing of colour-fastness, 
shrinkage, pilling and GSM of fabrics. 
8. Textile and environment-banned dyes, eco-friendly textiles, contamination and 
effluent treatment, Eco-label and eco marks.  
9. Recent developments in textiles and apparels- nano textiles, technical textiles, 
occupational clothing, zero waste designing, up cycling and recycling.   
10. Research methods-types of research, descriptive,  survey, historical, qualitative, 
quantitative, analytical and action research 
 
UNIT-IV : APPAREL DESIGNING 
 
1. Body measurements-procedure, need, figure types and anthropometry. 
2. Equipments and tools used for manufacturing garments-advancements and 
attachments used for sewing machine. Types of machines used and their parts.  
3. Elements and principles of design and its application to apparel.  Illustrations and 
parts of garments.  
4. Fashion-Terminologies, fashion cycle, fashion theories, fashion adoption, fashion 
forecasting and factors affecting fashion.  
5.  Pattern making-drafting, draping and flat pattern making techniques, pattern 
alteration and dart manipulation techniques. 
6. Apparel manufacturing-terminology used, seams, techniques and machines used, 
process of fabric to apparel manufacture.  
7. Apparel Quality testing-Quality standards and specification, Quality parameters and 
defects of fabrics and garments.  
8. Care and maintenance of clothing-principles of washing, laundry agents, storage 
techniques case labels and symbols. 
9. Selection of clothing for different age groups. Selection of fabrics for different and 
uses. 
10. Research methods-hypothesis testing, types and scope 
 
UNIT-V : RESOURCE MANAGEMENT AND CONSUMER ISSUES 
 
1. Management-concept, approaches, management of time, energy, money, space, 
motivating factors, motivation theories, decision making. 
2. Functions of management-planning, supervision, controlling, organizing, evaluation, 
family life cycle-stages, availability and use of resources. 
3. Resources-classification, characteristics, factors affecting use, resource conservation, 
time management, work simplification techniques, classes of change, fatigue and its 
management. 
4. Management of natural resources-land, forest, water, air, water harvesting, 
municipal solid waste management, concept of sustainable development, SDGs. 
5. Money management-family income, types, supplementation,   budgeting, household 
accounts, family savings and investment, tax implications. 
6. Human resource management- functions, need, human resource development-
challenges, functions, manpower planning, training need assessment, training 
methodologies, training evaluation. 
7. Consumer-definition, role, rights and responsibilities, consumer behavior, consumer 
problems, education and empowerment. 
8. Consumer protection- consumer organization, cooperatives, alternative redressal, 
standardization, standard marks, quality control, buying aids, consumer legislation. 
9. Entrepreneurship-concept, process, barriers, entrepreneurial motivation, challenges, 
enterprise setting, project planning and appraisal, enterprise management. 
10. Research methods-sampling techniques, types of sampling, sampling   procedures,  
 probability and non probability sampling 
    
     
 
Page 4


                                                
  
 
UNIVERSITY GRANTS COMMISSION 
NET BUREAU 
 
                                NET SYLLABUS 
  
Subject: Home Science                          Code No. : 12 
  
UNIT-I :  FOOD SCIENCE AND FOOD SERVICE MANAGEMENT 
 
1. Food science and nutrition. 
2. Properties of food – physical and chemical properties  
3. Quality evaluation of foods- objectives and subjective. 
4. Effects of cooking and processing techniques on nutritional components and 
other physical parameters, food preservation and application.  
5. Food pigments and additives. 
6. Food standards, microbiological safety of food, HACCP, food packaging.  
7. Perspectives of food service-menu planning, food cost analysis. 
8. New product development - nano technology  
9. Food service management of institutional level-hospital, educational 
institutions, social and special institutions 
10. Research methods-fundamental issues, concept, need relevance, scope and 
 ethics in research 
       
UNIT-II  : NUTRITION AND DIETETICS 
 
 
1. Food groups – balanced diet, food pyramid, macro and micro nutrition. 
2. Nutrients-role of nutrients in the body, nutrient deficiencies and requirements 
for Indians.  
3.  Public health nutrition  
4. Nutrition through life span-physiological changes, growth and development 
from conception to adolescence, nutritional needs and dietary guidelines for 
adequate nutrition through life cycle, nutrition concerns.  
5.  Community nutrition, sports nutrition, nutrition in emergencies and disasters. 
6. Nutritional assessment-methods and techniques. 
7. Nutritional intervention-national nutrition policies and programmes, food and 
nutrition security. 
8. Clinical and therapeutic nutrition.  
9. Diet counseling and management.  
10. Research methods- research designs, principles and purpose of research 
 
 
Unit-III  : TEXTILES 
 
1. Textile terminologies- fibre, yarn, weave, fabric etc., classification of fibers, yarns 
and weaves, Identification of fibres and weaves. 
2. Manufacturing process of major natural and manmade fibres, properties and 
their end uses. 
3. Different methods of fabric construction-woven, knitted and non woven fabrics, 
their properties and end uses.  
4. Textiles finishes-classification, processing and purposes of finishes.  
5. Dyeing and printing-classification, method of block printing, tie and dye, batik, 
roller printing, screen printing, discharge, heat transfer printing and digitized 
printing. 
6. Traditional textiles of India-embroidered textiles, printed textiles, woven textiles, 
dyed textiles of various regions in India. Identification on the basis of fibre 
content, technique, motif, colour and designed. 
7. Textile Testing and quality control-need of testing, sampling method, techniques 
of testing fibres, yarn, fabrics and garments. Testing of colour-fastness, 
shrinkage, pilling and GSM of fabrics. 
8. Textile and environment-banned dyes, eco-friendly textiles, contamination and 
effluent treatment, Eco-label and eco marks.  
9. Recent developments in textiles and apparels- nano textiles, technical textiles, 
occupational clothing, zero waste designing, up cycling and recycling.   
10. Research methods-types of research, descriptive,  survey, historical, qualitative, 
quantitative, analytical and action research 
 
UNIT-IV : APPAREL DESIGNING 
 
1. Body measurements-procedure, need, figure types and anthropometry. 
2. Equipments and tools used for manufacturing garments-advancements and 
attachments used for sewing machine. Types of machines used and their parts.  
3. Elements and principles of design and its application to apparel.  Illustrations and 
parts of garments.  
4. Fashion-Terminologies, fashion cycle, fashion theories, fashion adoption, fashion 
forecasting and factors affecting fashion.  
5.  Pattern making-drafting, draping and flat pattern making techniques, pattern 
alteration and dart manipulation techniques. 
6. Apparel manufacturing-terminology used, seams, techniques and machines used, 
process of fabric to apparel manufacture.  
7. Apparel Quality testing-Quality standards and specification, Quality parameters and 
defects of fabrics and garments.  
8. Care and maintenance of clothing-principles of washing, laundry agents, storage 
techniques case labels and symbols. 
9. Selection of clothing for different age groups. Selection of fabrics for different and 
uses. 
10. Research methods-hypothesis testing, types and scope 
 
UNIT-V : RESOURCE MANAGEMENT AND CONSUMER ISSUES 
 
1. Management-concept, approaches, management of time, energy, money, space, 
motivating factors, motivation theories, decision making. 
2. Functions of management-planning, supervision, controlling, organizing, evaluation, 
family life cycle-stages, availability and use of resources. 
3. Resources-classification, characteristics, factors affecting use, resource conservation, 
time management, work simplification techniques, classes of change, fatigue and its 
management. 
4. Management of natural resources-land, forest, water, air, water harvesting, 
municipal solid waste management, concept of sustainable development, SDGs. 
5. Money management-family income, types, supplementation,   budgeting, household 
accounts, family savings and investment, tax implications. 
6. Human resource management- functions, need, human resource development-
challenges, functions, manpower planning, training need assessment, training 
methodologies, training evaluation. 
7. Consumer-definition, role, rights and responsibilities, consumer behavior, consumer 
problems, education and empowerment. 
8. Consumer protection- consumer organization, cooperatives, alternative redressal, 
standardization, standard marks, quality control, buying aids, consumer legislation. 
9. Entrepreneurship-concept, process, barriers, entrepreneurial motivation, challenges, 
enterprise setting, project planning and appraisal, enterprise management. 
10. Research methods-sampling techniques, types of sampling, sampling   procedures,  
 probability and non probability sampling 
    
     
 
UNIT-VI : HOUSING AND INTERIOR DESIGN 
 
1. Design fundamentals – elements of art, principles of design, principles of 
composition. 
2. Colour - dimensions of colour, psychological effects of colour, colour schemes, 
factors affecting use of colour. 
3. Space planning and design-housing need and important, principles of planning 
spaces, types of house plans, economy in construction, planning for different income 
groups. 
4.  Building regulations-norms and standards, zoning, housing for special groups and 
areas, housing finance. 
5.  Housing and environment- building materials- impact on environment, green rating 
systems, energy efficiency in buildings, energy auditing, indices of indoor comfort. 
6. Energy as a resource- conventional and non- conventional sources, renewable /non-
renewable energy, energy management, national efforts on energy conservation.  
7. Product design - design thinking process, diffusion and   innovation, design 
communication, ergonomic considerations. 
8. Ergonomics - significance, scope, anthropometry, man, machine, environment 
relationship, factors affecting physiological cost of work, body mechanics, functional 
design of work place, time and motion study, energy studies.  
9. Furniture and furnishing - historical perspectives, architectural styles, contemporary 
tends, wall finishes, window and window treatments. 
10. Research methods-selection and preparation of tools for data collection-
questionnaire, interview, observation, measuring scales, ranking and measurement, 
reliability and validity of tools 
 
UNIT-VII : CHILD/HUMAN DEVELOPMENT  
 
1. Principles of growth and development, care during pregnancy and pre-natal and 
neonatal development.  
2. Theories of human development and behavior.  
3. Early childhood care and education – activities to promote holistic development. 
4. Influence of family, peers, school, community and culture on personality 
development. 
5. Children and persons with special needs, care and support, special education, 
prevention of disabilities, rehabilitation. 
6. Children at risk-child labour, street children, children of destitute, orphans, child 
abuse and trafficking. 
7. Adolescence and youth: changes, challenges and programs to promote optimal 
development. 
8.  Adulthood, characteristics, changing roles and responsibilities in early and middle 
adulthood.   
9. Aging-physical and psychological changes and care needs.  
10. Research methods-types of variables and their selection. 
Page 5


                                                
  
 
UNIVERSITY GRANTS COMMISSION 
NET BUREAU 
 
                                NET SYLLABUS 
  
Subject: Home Science                          Code No. : 12 
  
UNIT-I :  FOOD SCIENCE AND FOOD SERVICE MANAGEMENT 
 
1. Food science and nutrition. 
2. Properties of food – physical and chemical properties  
3. Quality evaluation of foods- objectives and subjective. 
4. Effects of cooking and processing techniques on nutritional components and 
other physical parameters, food preservation and application.  
5. Food pigments and additives. 
6. Food standards, microbiological safety of food, HACCP, food packaging.  
7. Perspectives of food service-menu planning, food cost analysis. 
8. New product development - nano technology  
9. Food service management of institutional level-hospital, educational 
institutions, social and special institutions 
10. Research methods-fundamental issues, concept, need relevance, scope and 
 ethics in research 
       
UNIT-II  : NUTRITION AND DIETETICS 
 
 
1. Food groups – balanced diet, food pyramid, macro and micro nutrition. 
2. Nutrients-role of nutrients in the body, nutrient deficiencies and requirements 
for Indians.  
3.  Public health nutrition  
4. Nutrition through life span-physiological changes, growth and development 
from conception to adolescence, nutritional needs and dietary guidelines for 
adequate nutrition through life cycle, nutrition concerns.  
5.  Community nutrition, sports nutrition, nutrition in emergencies and disasters. 
6. Nutritional assessment-methods and techniques. 
7. Nutritional intervention-national nutrition policies and programmes, food and 
nutrition security. 
8. Clinical and therapeutic nutrition.  
9. Diet counseling and management.  
10. Research methods- research designs, principles and purpose of research 
 
 
Unit-III  : TEXTILES 
 
1. Textile terminologies- fibre, yarn, weave, fabric etc., classification of fibers, yarns 
and weaves, Identification of fibres and weaves. 
2. Manufacturing process of major natural and manmade fibres, properties and 
their end uses. 
3. Different methods of fabric construction-woven, knitted and non woven fabrics, 
their properties and end uses.  
4. Textiles finishes-classification, processing and purposes of finishes.  
5. Dyeing and printing-classification, method of block printing, tie and dye, batik, 
roller printing, screen printing, discharge, heat transfer printing and digitized 
printing. 
6. Traditional textiles of India-embroidered textiles, printed textiles, woven textiles, 
dyed textiles of various regions in India. Identification on the basis of fibre 
content, technique, motif, colour and designed. 
7. Textile Testing and quality control-need of testing, sampling method, techniques 
of testing fibres, yarn, fabrics and garments. Testing of colour-fastness, 
shrinkage, pilling and GSM of fabrics. 
8. Textile and environment-banned dyes, eco-friendly textiles, contamination and 
effluent treatment, Eco-label and eco marks.  
9. Recent developments in textiles and apparels- nano textiles, technical textiles, 
occupational clothing, zero waste designing, up cycling and recycling.   
10. Research methods-types of research, descriptive,  survey, historical, qualitative, 
quantitative, analytical and action research 
 
UNIT-IV : APPAREL DESIGNING 
 
1. Body measurements-procedure, need, figure types and anthropometry. 
2. Equipments and tools used for manufacturing garments-advancements and 
attachments used for sewing machine. Types of machines used and their parts.  
3. Elements and principles of design and its application to apparel.  Illustrations and 
parts of garments.  
4. Fashion-Terminologies, fashion cycle, fashion theories, fashion adoption, fashion 
forecasting and factors affecting fashion.  
5.  Pattern making-drafting, draping and flat pattern making techniques, pattern 
alteration and dart manipulation techniques. 
6. Apparel manufacturing-terminology used, seams, techniques and machines used, 
process of fabric to apparel manufacture.  
7. Apparel Quality testing-Quality standards and specification, Quality parameters and 
defects of fabrics and garments.  
8. Care and maintenance of clothing-principles of washing, laundry agents, storage 
techniques case labels and symbols. 
9. Selection of clothing for different age groups. Selection of fabrics for different and 
uses. 
10. Research methods-hypothesis testing, types and scope 
 
UNIT-V : RESOURCE MANAGEMENT AND CONSUMER ISSUES 
 
1. Management-concept, approaches, management of time, energy, money, space, 
motivating factors, motivation theories, decision making. 
2. Functions of management-planning, supervision, controlling, organizing, evaluation, 
family life cycle-stages, availability and use of resources. 
3. Resources-classification, characteristics, factors affecting use, resource conservation, 
time management, work simplification techniques, classes of change, fatigue and its 
management. 
4. Management of natural resources-land, forest, water, air, water harvesting, 
municipal solid waste management, concept of sustainable development, SDGs. 
5. Money management-family income, types, supplementation,   budgeting, household 
accounts, family savings and investment, tax implications. 
6. Human resource management- functions, need, human resource development-
challenges, functions, manpower planning, training need assessment, training 
methodologies, training evaluation. 
7. Consumer-definition, role, rights and responsibilities, consumer behavior, consumer 
problems, education and empowerment. 
8. Consumer protection- consumer organization, cooperatives, alternative redressal, 
standardization, standard marks, quality control, buying aids, consumer legislation. 
9. Entrepreneurship-concept, process, barriers, entrepreneurial motivation, challenges, 
enterprise setting, project planning and appraisal, enterprise management. 
10. Research methods-sampling techniques, types of sampling, sampling   procedures,  
 probability and non probability sampling 
    
     
 
UNIT-VI : HOUSING AND INTERIOR DESIGN 
 
1. Design fundamentals – elements of art, principles of design, principles of 
composition. 
2. Colour - dimensions of colour, psychological effects of colour, colour schemes, 
factors affecting use of colour. 
3. Space planning and design-housing need and important, principles of planning 
spaces, types of house plans, economy in construction, planning for different income 
groups. 
4.  Building regulations-norms and standards, zoning, housing for special groups and 
areas, housing finance. 
5.  Housing and environment- building materials- impact on environment, green rating 
systems, energy efficiency in buildings, energy auditing, indices of indoor comfort. 
6. Energy as a resource- conventional and non- conventional sources, renewable /non-
renewable energy, energy management, national efforts on energy conservation.  
7. Product design - design thinking process, diffusion and   innovation, design 
communication, ergonomic considerations. 
8. Ergonomics - significance, scope, anthropometry, man, machine, environment 
relationship, factors affecting physiological cost of work, body mechanics, functional 
design of work place, time and motion study, energy studies.  
9. Furniture and furnishing - historical perspectives, architectural styles, contemporary 
tends, wall finishes, window and window treatments. 
10. Research methods-selection and preparation of tools for data collection-
questionnaire, interview, observation, measuring scales, ranking and measurement, 
reliability and validity of tools 
 
UNIT-VII : CHILD/HUMAN DEVELOPMENT  
 
1. Principles of growth and development, care during pregnancy and pre-natal and 
neonatal development.  
2. Theories of human development and behavior.  
3. Early childhood care and education – activities to promote holistic development. 
4. Influence of family, peers, school, community and culture on personality 
development. 
5. Children and persons with special needs, care and support, special education, 
prevention of disabilities, rehabilitation. 
6. Children at risk-child labour, street children, children of destitute, orphans, child 
abuse and trafficking. 
7. Adolescence and youth: changes, challenges and programs to promote optimal 
development. 
8.  Adulthood, characteristics, changing roles and responsibilities in early and middle 
adulthood.   
9. Aging-physical and psychological changes and care needs.  
10. Research methods-types of variables and their selection. 
 
   UNIT-VIII : FAMILY STUDIES 
 
1. Dynamics of marriage and family relationships.  
2. Family welfare-approaches, programmes and challenges, role in national 
development.  
3. Domestic violence, marital disharmony, conflict, resolution of conflict.  
4. Parent education, positive parenting, community education. 
5. Family disorganization, single parent families. 
6. Family studies-family in crisis, family therapy, initiatives for child development.    
7. Human rights, rights of children, rights of women, status of women, gender roles.  
8. Guidance and counseling- across life span and for care givers. 
9. Health and well being across life span development.  
10. Research methods- data collection and classification, coding, tabulation, inferential 
  and descriptive statistics. 
 
UNIT-IX : COMMUNICATION FOR DEVELOPMENT 
 
1. Basics of communication- nature, characteristics, functions, process, models, 
elements, principles, barriers, perception, persuasion and empathy, types of 
communication, levels (settings) of communication transactions, process of listening.  
2. Communication systems and communication theories- human interaction theories, 
mass communication theories, message design theories, communication systems, 
culture and communication.  
3. Concept of development- theories, models, measurement and indicators of 
development. 
4. Concept of development- communication models and approaches, diffusion and 
innovation, mass media, social marketing.  
5. Role of communication in development- need and importance, development 
journalism,  writing for development-print, radio, television and internet.  
6. Concerns of development communication- gender, health, environment, 
sustainability, human rights, population, literacy, rural and tribal development. 
7. Advocacy and behavior change communication- concept, theories, models, 
approaches, application and challenges.  
8. Traditional, modern and new media for development - folk forms of songs, art, 
dance, theatre, puppetry, advertisement, cinema, ICTs for development-community 
radio, participatory video, social media and mobile phones. 
9. Organisation/agencies/institutes working for development communication- 
international/national/state and local. 
10. Research methods-analysis of data through parametric and non parametric tests.