JC Home Economics key terms

Nutrients needed in large amounts that supply energy or build body tissue: carbohydrate, protein and fat. They are measured in grams and form the bulk of the diet.

Vitamins and minerals required in small amounts for normal growth, health and body functions. They do not supply energy directly but help the body use energy from food.

A macronutrient made of amino acids, needed for growth, repair and maintenance of body cells. Good sources include meat, fish, eggs, dairy, pulses and nuts.

The body's main energy source, found as sugars, starches and fibre in foods such as bread, rice, potatoes, fruit and cereals. Digestion breaks it down mainly to glucose.

The indigestible part of plant foods that helps prevent constipation, supports gut health and can lower cholesterol. Sources include wholegrain cereals, pulses, fruit and vegetables.

A macronutrient that provides concentrated energy, carries fat-soluble vitamins and supplies essential fatty acids. Unsaturated fats are healthier than saturated and trans fats.

An organic micronutrient needed in small amounts for health. Vitamins are classified as fat-soluble (A, D, E, K) or water-soluble (B group and C).

An inorganic nutrient needed in small amounts for functions such as bone formation and oxygen transport. Calcium, iron, iodine and zinc are examples.

A diet supplying all nutrients in the correct proportions and sufficient energy for health. It includes a variety of foods from each shelf of the food pyramid.

A visual guide showing the recommended daily proportions and servings of food groups for a healthy diet. The base contains vegetables, salad and fruit; the top contains treats.

The relationship between energy taken in from food and drink and energy used by the body. Weight stays stable when intake equals output.

The energy the body uses at complete rest to maintain vital functions such as breathing and heartbeat. It accounts for a large share of daily energy expenditure.

Information printed on food packaging, including ingredients, nutrition data, allergens, storage instructions and use-by date. Labels help consumers compare products and make informed choices.

A food or ingredient that can trigger an allergic reaction, such as milk, eggs, fish, peanuts, soya, gluten-containing cereals, nuts, celery, mustard, sesame, sulphites, lupin and molluscs.

The transfer of harmful bacteria from raw foods, hands, surfaces or equipment to ready-to-eat food. It is a major cause of food poisoning.

The temperature range between 5°C and 63°C in which bacteria multiply most rapidly. High-risk foods should not be left in this range for long.

Handling, preparing and storing food to prevent illness. Key practices include clean hands and surfaces, separating raw and cooked food, thorough cooking and correct chilling.

Hazard Analysis and Critical Control Point, a food safety management system that identifies hazards and sets controls at critical points in food production.

Methods such as chilling, freezing, drying, canning, pickling and fermenting that slow or stop the growth of microorganisms and extend food shelf life.

A chemical reaction between amino acids and reducing sugars that browns food when heated, creating colour and savoury flavours, as in toast, roast meat and fried onions.

The swelling of starch granules when heated with liquid, which thickens mixtures. It is used in sauces, custard and roux-based dishes.

The setting or thickening of protein when heated, as when egg white turns solid or meat fibres shrink. Overheating can make protein tough or rubbery.

The mixing of two liquids that normally separate, such as oil and water, using an emulsifier like egg yolk or mustard. It is used in mayonnaise and salad dressings.

French for 'put in place', meaning preparing and arranging all ingredients and equipment before cooking. It improves efficiency, safety and consistency in the kitchen.

A plan of expected income and expenditure over a period. It helps a household control spending, avoid debt and save for goals.

Money received regularly from work, benefits, investments or other sources. It is the starting point for budgeting and financial planning.

Money spent on goods and services. It includes fixed costs such as rent and flexible costs such as food and entertainment.

Unplanned purchasing made on the spur of the moment, often triggered by advertising, displays or special offers. It can upset a budget and lead to waste.

Using goods and services to meet needs while reducing harm to the environment and conserving resources for future generations. It includes buying less, choosing durable products and repairing items.

The distance food travels from where it is produced to where it is consumed. Fewer food miles generally mean lower transport emissions and can support local producers.

The total greenhouse gas emissions caused by an individual, product or activity, expressed as carbon dioxide equivalent. Food choices, transport and energy use all contribute.

Edible food that is thrown away uneaten, plus associated parts such as peelings. Reducing waste saves money and lowers environmental impact.

Eating foods at the time of year when they are naturally harvested locally. Seasonal produce is often fresher, cheaper and has lower transport impact.

Legal protections for buyers, including the right to goods of acceptable quality, fit for purpose, as described, and to a remedy if something goes wrong.

The remedy a consumer can seek when goods or services fail to meet legal standards, such as repair, replacement, refund or compensation.

A written promise from a seller or manufacturer to repair or replace a faulty product within a stated period. It is additional to statutory consumer rights.

A trading partnership that aims to give producers in developing countries fair prices, decent working conditions and community investment.

Planning and using resources such as time, money, energy and materials efficiently to meet household needs and goals. It involves setting priorities and reviewing how well plans work.