JCE Home Economics 21 key terms

A measure of how much protein, vitamins, minerals, and fiber a food provides relative to the calories it supplies. Foods high in these nutrients and low in added sugar and solid fat are described as nutrient dense.

A food that supplies energy mainly from added sugars or solid fats while contributing few vitamins, minerals, protein, or fiber. Regular intake can displace more nutritious choices and add excess calories.

An eating pattern that supplies all essential nutrients in appropriate amounts by combining foods from the major food groups in suitable proportions, matched to a person's age, sex, activity level, and health status.

A set of nutrient reference values used for planning and assessing diets of healthy people, including recommended intakes, adequate intakes, and upper limits for daily consumption of each nutrient.

The printed panel on packaged food giving the ingredients list, serving size, calories, and amounts of key nutrients per serving. It lets consumers compare products and check for allergens or additives.

The standardized quantity of a food used as the basis for the nutrition figures on a food label. Portions actually eaten may differ, so comparing intake requires measuring against this stated amount.

Sickness caused by eating food contaminated with harmful bacteria, viruses, parasites, or toxins. Symptoms often include nausea, vomiting, diarrhea, and abdominal cramps, and prevention depends on safe handling practices.

The temperature range, roughly 4 to 60 degrees Celsius, in which bacteria multiply most rapidly in food. Perishable foods should not be held within this range for extended periods.

The transfer of harmful microorganisms from one food, surface, or utensil to another. It commonly occurs when raw meat juices contact ready-to-eat foods or shared cutting boards during preparation.

The practice of gathering, measuring, and arranging all ingredients and equipment before cooking begins. It improves efficiency, reduces errors, and helps keep the work area orderly and safe.

A tested formula that lists exact ingredients, quantities, method, yield, and portion size in a consistent format. It allows the same dish to be reproduced with predictable quality and cost.

The number of portions or total amount of product a recipe produces after preparation and cooking. Knowing yield allows cooks to scale recipes and calculate cost per serving accurately.

Deliberately measuring or estimating the amount of food served to one person. It supports balanced eating, reduces waste, and keeps food costs predictable in both homes and food service operations.

The browning that occurs when amino acids and sugars react under dry heat, producing brown color and savory flavors. It explains the crust on baked bread, seared meat, and toasted foods.

The browning and flavor development that happens when sugars are heated without proteins present. It gives color and sweetness to cooked sugar syrups, grilled vegetables, and browned onions.

A method that cooks food without added water or steam, using hot air, hot fat, or a hot surface. Examples include roasting, grilling, frying, and baking, which promote browning and concentrated flavor.

A method that cooks food in or over water, steam, or another liquid. Boiling, steaming, poaching, and stewing tenderize food and preserve moisture but generally do not produce browning.

The irreversible setting of protein molecules when heated, as when egg white turns opaque or meat fibers firm up. Overheating causes toughening, shrinkage, and loss of moisture in protein foods.

The process in which starch granules absorb liquid and swell when heated, thickening the mixture. It is the basis of sauces, puddings, and cooked cereal products and is affected by sugar and acid.

The imaginary path linking the sink, refrigerator, and main cooking surface in a kitchen. A compact triangle with unobstructed routes reduces steps and improves efficiency and safety during food preparation.

Practices that prevent burns, cuts, falls, and electrical or fire hazards during food preparation. They include safe knife handling, turning pot handles inward, and keeping flammables away from heat sources.

The value of the next best alternative given up when a resource is used for one purpose instead of another. It helps families compare trade-offs when spending money, time, or energy.

A plan that estimates expected income and assigns spending for a set period. A written budget helps a household control expenditure, save toward goals, and adjust when actual costs differ from estimates.

A recurring cost that stays roughly the same from period to period, such as rent or insurance premiums. It is distinguished from variable expenses that change with use or season.

A cost that changes in amount from one period to the next depending on usage, prices, or needs. Food, utilities, and clothing are typical examples that require flexible planning.

The process of identifying, allocating, and using available resources such as money, time, energy, and skills to meet goals. It involves planning, implementing, and evaluating decisions over time.

The two sets of yarns that form woven fabric. Lengthwise warp yarns are held under tension while crosswise weft yarns are interlaced over and under them to build the cloth structure.

The tightly finished lengthwise edge of woven fabric that does not fray. It marks the direction of the warp yarns and is usually removed or hidden in the seam allowance of a garment.

The direction of the yarns in a woven fabric. Lengthwise grain runs parallel to the selvage, crosswise grain runs perpendicular, and true bias lies at a 45-degree angle with the most stretch.

A diagonal direction across woven fabric at approximately 45 degrees to the lengthwise and crosswise yarns. Bias-cut strips stretch and drape well, making them useful for facings and curved edges.

The narrow band of fabric between the stitching line and the raw edge of a seam. Its width is specified in the pattern guide sheet and affects fit, strength, and finishing method.

The plan for placing pattern pieces on fabric so grain lines, fold lines, and nap directions are respected while using the least fabric. It prevents distorted garments and wasted material.

The extra room built into a garment beyond body measurements so the wearer can move and breathe. Design ease creates the intended silhouette, while wearing ease provides basic comfort.

A permanently attached tag giving instructions for washing, bleaching, drying, ironing, and dry cleaning a textile item. Following it protects the fabric and helps consumers judge a garment's upkeep demands.

The process of treating a soiled area with appropriate absorbents, solvents, or detergents before laundering. Success depends on identifying the stain, testing products on a hidden area, and acting promptly.

Measures taken to reduce the risk of accidents such as falls, poisoning, burns, and electrical shock in the home. Common steps include secure storage, adequate lighting, and safe equipment maintenance.

Designing homes and products so they can be used by people of all ages and abilities without special adaptation. Features include step-free entries, lever handles, and adjustable counter heights.

The degree to which a space or product effectively supports the activities it was intended for. In housing it considers traffic flow, storage, lighting, and adaptability to changing household needs.

A skill or behavior most children achieve within an expected age range, such as sitting, walking, or using words. Milestones help caregivers monitor progress and identify possible delays.

Voluntary activity children pursue for enjoyment that supports physical, social, emotional, and cognitive growth. Types include solitary, parallel, cooperative, and imaginative play, each serving developmental purposes.

The stage at which a child has the physical, social, emotional, and cognitive maturity to take on a new task or setting. It varies among children and should not be judged by age alone.

Entitlements recognized for buyers, such as safety, accurate information, choice, and redress for faulty goods or services. They are balanced by responsibilities such as reading labels and keeping receipts.

The duties that accompany buying, including reading contracts, comparing options, using products safely, and seeking redress through proper channels. Responsible behavior supports fair and effective markets.

Systematically checking price, quality, quantity, and features of competing products before buying. It helps consumers get better value and avoid impulsive purchases driven by advertising or packaging.