Botswana BGCSE Home Management key terms

A daily eating pattern that supplies all the nutrients the body needs in the right amounts, drawn from a variety of foods rather than relying on one food group.

Any substance in food that the body uses for energy, growth, repair or regulation of body processes, such as protein, carbohydrate, fat, vitamins, minerals and water.

Categories used to plan meals so that energy foods, body-building foods and protective foods are all included, commonly grouped as cereals and tubers, legumes, animal foods, vegetables and fruits, and fats.

Poor health caused by eating too little, too much or the wrong balance of nutrients, covering both undernutrition such as stunting and overnutrition such as obesity.

A nutrient built from amino acids that builds and repairs body tissues; animal sources supply all essential amino acids while plant sources can be combined to supply them.

Two or more plant foods eaten together whose amino acid patterns make up for each other's shortfalls, such as maize porridge with beans or bread with peanut butter.

A nutrient needed in small amounts for specific body functions, such as vitamin C for healing and vitamin A for eyesight, mostly supplied by fruits and vegetables.

An inorganic nutrient needed in small amounts, such as iron for blood, calcium for bones and teeth, and iodine for the thyroid gland.

Practices that keep food safe from contamination during buying, storage, preparation and serving, including hand washing, clean utensils and covering food.

Illness caused by eating food contaminated with harmful bacteria, toxins or chemicals, often resulting from poor hygiene, undercooking or leaving food at warm temperatures.

The process by which food becomes unfit to eat, through the action of micro-organisms, enzymes, air, moisture or temperature, shown by smell, mould, sliminess or changed colour.

Methods such as drying, salting, canning, freezing, pickling and fermenting that slow or stop spoilage so food can be stored safely for longer periods.

Keeping food in suitable conditions, such as cool dry cupboards, refrigerators or sealed containers, to protect its quality and safety until it is used.

Deciding in advance what dishes will be served for each meal, considering nutrition, cost, available foods, time, equipment and the preferences of the household.

Techniques of preparing food with heat, such as boiling, steaming, frying, grilling, baking and stewing, each affecting nutrient retention, flavour and texture.

A plan of how much money a household will spend on food over a period, guiding purchases so that nutritious meals are provided within available income.

The gradual introduction of solid foods alongside breast milk from about six months, so that an infant gains the extra nutrients needed for growth.

A fibre obtained from plants or animals, such as cotton, linen, wool and silk, whose properties determine how the fabric behaves when washed and ironed.

A fibre made by chemical processing rather than taken directly from a plant or animal, including regenerated fibres such as viscose and synthetic fibres such as polyester and nylon.

The characteristics of a fabric such as absorbency, strength, elasticity, shrinkage and heat sensitivity, which guide its choice for particular garments and its care.

The symbols and instructions on a garment or textile item showing recommended washing, bleaching, drying and ironing methods so the item keeps its quality.

The process of washing, rinsing, drying and finishing clothes and household linen, with sorting, suitable water temperature and correct products chosen for each fabric.

Treating marks on fabric with the appropriate method for the type of stain and fibre, working from the outside in and testing products on a hidden area first.

Arranging pattern pieces on the fabric according to the grain line, fold and selvedge directions so that the garment is cut accurately with the least waste.

The direction of the warp threads running parallel to the selvedge; pattern pieces are placed along it so the finished garment hangs and fits correctly.

The firm, closely woven edge running along both sides of a length of fabric, which does not fray and marks the lengthwise grain direction.

The narrow strip of fabric between the stitching line and the raw edge, usually about 1.5 cm, which allows the seam to be joined and finished.

A method of neatening raw seam edges, such as overcasting, zigzag stitching, French seams or pinking, to prevent fraying and give a tidy inside appearance.

Accurate measurements taken around and along the body, such as bust, waist, hips and back length, used to select pattern size and adjust a garment for fit.

The protections a buyer is entitled to, such as safe goods, correct information, fair prices and redress when a product is faulty or misdescribed.

The duties of a buyer, including checking goods before purchase, keeping receipts, reading labels, comparing prices and complaining promptly when something is wrong.

The process of deciding what to buy by comparing needs, quality, price, quantity and labelling information so that money is spent wisely.

Planning how household income will be shared among needs such as food, housing, clothing, transport and savings, and checking actual spending against the plan.

The stages a household passes through, such as newly married, child-bearing, families with growing children and the later years, each bringing different needs and demands.

The tasks and responsibilities shared by members of a household, such as earning, cooking, cleaning and caring for children, which can be divided to suit each person.

A written schedule of the tasks in a practical project, showing the order, time needed, materials required and who will do each job, so work is organised and finished on time.

A review at the end of a practical task judging whether the aims were met, the quality of the result, problems met and what could be improved next time.