Babyhood spans from 2 weeks to 2 years of age. During this period, rapid physical and intellectual development occurs. Babies experience increased independence, begin socializing with family members, and start developing sex-typical behaviors. Their motor skills, vision, teeth, bones, and language abilities develop greatly. Babies progress from reflexive behaviors and self-exploration to goal-directed behaviors and basic problem-solving by their second year according to Piaget's stages of cognitive development.
This Paper presentation is about Life span development i.e lifespan development of human being and its based on Erik Erickson psycho-social stages. It covers human life from prenatal to postnatal and covers stages in between which is Childhood, Adolescence and Adulthood.
This Paper presentation is about Life span development i.e lifespan development of human being and its based on Erik Erickson psycho-social stages. It covers human life from prenatal to postnatal and covers stages in between which is Childhood, Adolescence and Adulthood.
A journey in the stages of human development, the growth from a one-celled zygote into an adult human being! Going through pregnancy, newborns, toddlers, teens, adults, and late adulthood.
Vitamin found in food and sold as a dietary supplement
All B vitamins help the body to convert food (carbohydrates) into fuel (glucose), which is used to produce energy.
These B vitamins, often referred to as B-complex vitamins, also help the body metabolize fats and protein.
Thiamine is also known as Vitamin B1. Essential for growth. Essential for maintaining the nerves in normal condition. Plays an important role in carbohydrate metabolism. Thiamine is present in many food products and depending on the amount of vitamin present
The vitamins are a group of complex organic compounds required in small quantities by the body for the maintenance of good health
Vitamins are generally classified into the following two main groups, based on their solubility.
Fat soluble vitamins
Water soluble vitamins
Vitamin E is a fat-soluble compound that acts as an antioxidant in the body by protecting against oxidation by free radicals.
Home decoration – incomplete without accessories
Add meaning to a décor and shows one’s individuality and personality
The right accessories help to portray the very essence of the theme in any interior to add interest.
Accessories may be changed around or replaced occasionally to provide variety
A room without accessories would be uninteresting .
Accessories - punctuation marks of decorating.
They not only add meaning they also add personality and individuality to a room just as jewels and handbags enhancing the beauty of a dress.
Accessories should represent interest and taste but they should also contribute to the unity of the room.
By all means one should choose reasonable number of accessories to add expressiveness of a design rather than a number of objects nearly dispersed here and there.
Italy has a rich past, at one time, parts of the country were occupied by Etruscans, Spanish, French, Greek, Arabs, Austrian and Germans. Such occupations inevitably shaped the cuisine of Italy today. Italy was made up of separate and disputing states, till it was unified in 1861 by Giuseppe Garibaldi.
Northern Italy
The Romans who ruled Italy and at one time almost all of Europe, for about a thousand years has left a lasting effect on Cookery in Italy, they brought in a lot of local customs and foods of the countries they conquered.Respect for the basic produce and a feeling for the freshness and quality of the ingredients determines the lively seasonal variety of dishes. As result the range of products on offer is extensive and high in quality. Unadulterated taste and inspired simplicity are the main characteristics of Italian cookery, as well as health and economical attitude towards food and eating habits
Dietary carbohydrates other than free sugars – soluble in 80 percent ethanol
SCC not susceptible to hydrolysis by endogenous enzymes – but fermented by the microflora in large intestine
Fructo – oligosaccharides, inulin and some other SCC – stimulate the growth of bifido bacteria – which is beneficial to health.Oligosaccharides are carbohydrates that contain two or more than two monosaccharides (2-10 units of monosaccharides).
Oligosaccharides may contain any sugar monomer, but fructooligosaccharides (e.g., oligofructose) and galactooligosaccharides are mostly researched.
Some oligosaccharides get absorbed in the small intestine after getting hydrolsed, for example, maltotriose.
Oligosaccharides are formed by polymerisation of monosaccharide molecules by elimination of water molecules.
Depending on number of monosaccharide units, oligosaccharides are classified as di-, tri- tetra-saccharides etc.
The linkage between monosaccharide units in oligosaccharide units is glycosidic linkage
Polysaccharides also play important roles in our lives.
Starch is the most common type of complex carbohydrate which is present in the food we consume. They are complex carbohydrates formed with a chain of monosaccharides. The bonds that keep the chain together are glycosidic. Some common Polysaccharides examples are starch, glycogen, and cellulose. Polysaccharides can also be defined as the long polymers of carbohydrates that are made up of repeating mono- or di-saccharide units joined by glycosidic connections (e.g., glucose, fructose, galactose).
They might be linear or very branching in structure.
Storage Polysaccharides like starch and glycogen, as well as structural Polysaccharides like cellulose and chitin, are just a few examples. More than 10 monosaccharide units make up a Polysaccharide.
Nonstarch polysaccharides
occur naturally in many foods.
The physiochemical and biological properties of these compounds correspond to dietary fiber. Ex. Arabinose, Xylose, Mannose, Galactose, Glucose and Uronic acids
French cuisine is the cooking traditions and practices from France. French dishes often use simple ingredients transformed by artful techniques. French food and cooking are generally considered the backbone and underpinning of many cuisines across the Western world. The influence and recognition of classical French cooking techniques are legendary.Fresh apples, berries, haricot verts, leeks, mushrooms, various squash, and stone fruits are among the most commonly used products. Poultry, beef, lamb, and veal are readily available year-round. Game meat is especially popular and abundant during the hunting season that runs from early autumn to February. No matter the region, France has an abundance of artisanal cheese and wine.The French eat more cheese than any other country in the world.
BMR is the largest fraction of the total energy requirements.
The basal metabolic rate represents the amount of energy needed when the body is at complete rest.
The metabolism under such a condition is referred to as the basal metabolism occurring when the subject is comfortably relaxed in bed at physical and mental rest in the post absorptive state about fourteen hours after food.
Under these conditions the heat generated by the body is utilized only to permit vital activities and maintain body heat at 37C.
laundry may refer to the clothing itself, or to the place where the cleaning happens.
Laundry refers to the washing of clothing and other textiles, and more broadly, their drying and ironing as well.The Principles of Laundry are Removal of dirt and stains from the linen articles
• Restoring linen articles to their original appearance as far as possible
The laundry process has been changing day to day by the invention of new equipments, new fabrics and new laundry supplies, which have changed the traditional practices of laundering.
Proper equipment and proper work organization can make laundry work a pleasure.
Food consists of major constituents or materials. Its composition will affect nutritional and sensory quality of food product, therefore elucidating the composition of food is very essential for food production chain. The major compositions of most foods are including water, lipid, protein, carbohydrate, and enzyme. Each component has its own physical and chemical characteristics which contribute to the final properties of food products.
Physiological energy value of Foods
In the bomb calorimeter, carbohydrates and fats are completely oxidized to Co2 and water. Protein is oxidized to Co2, water and nitrogen. Another important error in the use of bomb calorimeter for determining the calorific value of foods of vegetable origin is that the fibre present in foods is burnt and yields energy, while it is not utilized by human beings. But, in the utilization of carbohydrates, fats and proteins in the body, a certain percentage of the above nutrients is lost in digestion and the nitrogen in proteins is excreted mainly as urea which contains some energy value.
Carbohydrates are generally classified into monosaccharides (simple sugars), oligosaccharides (containing few sugar units) and polysaccharides (containing many sugar units).
Monosaccharides are sugar molecules containing short chain of carbon atoms, one aldehydic or ketonic group and hydroxyl groups attached to remaining Carbon atoms.
Oligosaccharides are formed by polymerisation of monosaccharide molecules by elimination of water molecules.
Polysaccharides are high molecular weight substances composed of large number of moosaccharide units combined to form one large polymer molecule. They may be straight chain or branched chain polymers.
non-starch polysaccharides (NSP) commonly referred to as dietary fibre.
Food polysaccharides also include exudates gums, seed gums, microbial
polysaccharides, algal polysaccharides.
carbohydrates that are not digested
or absorbed, pass through the colon where bacteria ferment them for energy,
thereby stimulating their growth.The major
polysaccharides in the plant cell wall are cellulose, carboxymethyl cellulose,
hemicellulose and pectin.
Carbohydrates are essentially substances that are made up of carbon, hydrogen and oxygen only.
The carbohydrates are divided into three broad categories, namely, monosaccharides, oligosaccharides and polysaccharides.
Carbohydrates function as lubricants in skeletal joints and help the cells to stick with each other and remain in place.
Proper table setting is an art form. Casual or formal, traditional or modern, presentation is everything.
tableware arrangements enhance the dining experience.
Make a lasting impression using our flatware, dinnerware and drinkware setting tips. It is also the layout in which the utensils and ornaments are positioned.table settings are formal, informal, Basic, Buffet and five-course.A general rule of table setting is to place the cutleries in the order of use from the farthest from the dinner plate to the closest
Interior decoration is both an art and hobby.
Interior decoration expresses the personality of the householder.
Lighting, Furniture ,Flower, Color schemes arrangement are come under interior design.
lot of care and consideration is required to decide on the curtain fabric.The texture of the fabric, transparency, the way it falls and gathers are all important considerations when choosing the best fabric for the curtains for our home
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The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
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2. Babyhood is the stage that follows infancy and extends between
two weeks to two years.
3. Characteristics of Babyhood
1) Development during babyhood is the foundation for the development during the
entire lifespan.
2) During babyhood rapid physical and intellectual development takes place as
evidenced by increase in height, weight and body proportions.
3) Increased independence and individuality mark babyhood.
4) Socialisation begins during babyhood as the baby shows increasing desire to be a
part of the social group of the family and extend the basic relationship with the mother
or mother substitute to others as well.
5) Sex-role typing begins during babyhood. Boys and girls are dressed sex.
appropriately and are treated in subtly different ways. Culturally relevant sex-
appropriate clothes, games, behaviour or even interactions are gradually brought in.
4. 6) There are hazards faced by a baby which may be physical or psychological. ,
Physical hazards such as in illness, accidents and psychological hazards can
interfere with positive development of the baby.
5. PHYSICAL DEVELOPMENT
- 1.Height and Weight
❖ Rapid growth takes place during babyhood.
❖ Height and weight increase.
❖ The birth weight is doubled by four months and tripled by one year.
❖ On an average the height of the baby at four months is 23 to 24 inches
and at one year 28 to 30 inches and by two years 32 to 34 inches.
❖ Changes in height are found to be more than weight during the second
year.
❖ Changes in body proportions are very small in contrast to increase in
height and weight.
6. 2.Motor Abilities and Skills
● Refers to the ability to control movements of various parts of the body.
● Child’s muscular abilities and skills development is very much noticed in
postural control, locomotion and hand movements.
○ A. Postural control - coordination of muscles in maintaining different positions of the
body - sitting, standing etc.,
○ B. Locomotion - coordination of muscles in the movements of the body from place to
place.
8. C. Hand Movements
● It was aimless at first - then progresses to squeezing an object, then grasping
it with his hand and finally using his thumb and forefinger.
● Majority of children ca grasp objects of suitable size and hold it - end of 6th
month.
● All babies accurately reach an object and pick it up - end of 9th month.
9. 3. Development of Visual Ability
Sequence of visual development:
1. Awareness, shortly after birth, moving light in the field of vision.
2. Ability to follow light with the eyes
3. Ability to make the eyes work together - focus on mothers face or hands.
4. Preference for certain colours, shown by his reaching for bright coloured
objects.
5. Eye-hand coordination - possible to pick up small objects.
6. Ability to follow a more distant objects - birds/ animals
10. 4. Development of Bones
● Very rapid during first year of life.
● At birth, infants skeletal system has more
than 300 bones - largely cartilages.
● Development of cartilage - ossification -
firmer and grow in length and width.
● Bone development is slower in the second
year.
● The soft spot on the skull (tontanelle) will be
closed by the end of two years.
11. 5. Development of Nervous System
★ First 2 years - Rapid development in the nervous system - The brain weight is one-eighth of the baby’s total
weight at birth. The cerebellum and the cerebrum triple its weight in one year and complete 3/4th of their
development by the end of second year.
★ By three months, the eye muscles are well developed and babies can see things clearly. They can also see
colours.
★ Hearing develops rapidly during this stage.
★ Smell and taste are improved during babyhood.
★ Babies are highly responsive to all skin stimuli because all sense organs relating to touch, pressure, pain, and
temperature are present in well-developed forms.
12. 6. Teething
● First tooth appear during the 7th month, remaining front, upper and lower
teeth usually appear 2-3 months after first tooth.
● At two years he may be a possessor of 16 teeth.
● By end of 2 years 20 baby teeth called temporary / milk teeth formed - and
start falling from about their 7th year - permanent teeth replace that erupt.
● Teething is a troublesome period - affects baby’s eating and sleeping habits -
gums may get swollen - baby feel irritable at time of teething.
● Common symptoms of teething are drooling, gnawing, biting, fussiness and
irritability.
● Giving hard toast, carrot, teething ring to chew on helps.
13. Social Development
The baby begins to communicate with others by gestures and also develops close relation with caregivers like
mother and father.
At about five weeks of age, the baby smiles in response to patting.
By the second month it recognizes his/her mother and by the third month the baby will turn its head in response to
human voice.
Once the babies get attached to their mother they show fear on separation - it is a significant factor - he emotionally
attached to the mother or the caretaker.
By 8 - 9 months, the baby tries to imitate the speech and gestures of others.
By 1 year he understands the meaning of NO.
15. Common Emotions
● Anger - most common - aroused when one interferes in his activities or
achieving his desires - usually when parents says NO while baby play in mud
baby gets angry - usually screams, kicks his legs or throw objects when she
gets angry.
● Fear - animals, dark rooms, high places, strange persons, loud noises etc., -
crying, shouting, holding breathe, hiding his face exhibit.
● Joy - pleasure or happiness - playing with toys, funny sounds, playing with
familiar person - expressed in smiles and laughter.
16. Language Development
★ It is an important means of becoming
independent for the child.
★ It gives him new power to
communicate his feelings to others.
★ Before the baby speaks words, he
shows the ability to produce vowels
and consonant sounds.
★ By about 6 months, infant produce
most of the vowel sounds and very
few consonants.
★ Baby uses sounds in a variety of
ways in different combinations.
17. Cooing and Babbling
➢ The baby coos and babbles before
he speaks words - these two along
with gestures are known as pre-
speech forms.
➢ Cooing is the quick burst of
squealing noises.
➢ Babbling is production of
inarticulate meaningless speech
sounds - usually sequences of
consonants and vowels such as “da-
da-da”.
➢ Cooing and babbling appear by the
3rd month.
➢ Babbling ultimately narrows down
to words.
18. ● Between the 10th and 12th month the
baby utters the first meaningful word
usually a noun.
● The baby is said to be in one word
stage of language development.
● Average one year child speaks about
4 or 5 words.
● He uses words individually rather than
putting them together to form a
sentence.
● This period of language acquisition is
called the one word stage.
● After his 2nd birthday , a child is likely
to reach the stage of production of a
sentence combining 3 or more words.
19. Mental Development
● Baby recognizes objects by what he can do with them and what they do to
him - means he lives in the present.
● Before one year completion, he show the ability to remember the past for a
brief time.
● Piaget, a famous psychologist - studied the intellectual development of
children in great details - child is born with ability to recognize his experience.
● His intellectual development in children is known as Cognitive theory of
development.
● Between birth and 2 years the baby is in sensory - motor stage - has six
substages.
20. a. Stage 1 - reflex activity (0 - 1 month)
● Reflexes are involuntary responses to certain stimuli
● Large number of reflexes are present in the infant at the time of birth -
includes responses like breathing, swallowing, digestion etc.,
● First month of baby life is a time for exercising these reflex activities
21. B. Stage II - self investigation ( 1 - 4 months)
❖ Between first 1 -4 months, the baby indulges in investigating his parts of the
body.
❖ Includes sucking his own thumb and grasping his foot.
❖ Piaget calls these activities when done in repetitive way as primary circular
reactions.
22. C.Stage III - coordination and reaching out (4-8
months)
● Baby reaches out objects other than his own body.
● This involves number of coordination like eye - hand coordination, coordination
between larger and finer muscles of the body.
● These reaching out responses are called secondary circular reactions.
● Object permanence begins to appear in this stage.
23. D. Stage IV - goal directed behaviour (8 - 12 months)
★ Child exhibits purposeful behaviour between 8 - 12 months.
★ The child may remove things for the purpose of obtaining other thing to get
what is inside.
★ Goal directed behaviour can be observed clearly in this period only.
24. E. Stage V - experimentation (12 - 18 months)
➢ The child begins to experiment actively with things to discover how various
actions will affect an object.
➢ Breaking plaything to see what is inside, inserting objects into his nostrils,
ears etc.,
➢ These reactions are called tertiary circular reactions.
25. F. Stage VI - problem solving and mental
combinations (18 -24 months)
➔ The child is able to solve problems by mental combinations of signs, symbols,
or images between 18 and 24 months - object permanence develops fully.
➔ Able to remember objects - imitates others - solve simple problems like how
to wake up his sleeping parent.