BSEB Matric Home Science flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Balanced diet

A diet that supplies all essential nutrients in correct proportion, along with adequate fibre and water, matched to a person's age, sex, activity and physiological state.

Macronutrients

Carbohydrates, proteins and fats, needed in large amounts. Carbohydrates and proteins give about 4 kcal per gram, fats about 9 kcal per gram.

Night blindness

Inability to see well in dim light, caused by deficiency of vitamin A. It is an early sign of vitamin A deficiency in children.

Complementary proteins

Two protein foods eaten together whose amino acid patterns make up each other's gaps, such as cereal with pulse or rice with dal.

Food exchange list

A list grouping foods of similar nutrient value so that items within a group can be swapped in a meal plan without changing nutrient totals.

Pasteurisation

Heating a liquid such as milk to about 63°C for 30 minutes or 72°C for 15 seconds, then cooling rapidly, to destroy disease-causing organisms.

Jam and jelly

Preserves made by boiling fruit with sugar and acid until set. Jelly uses clear fruit juice; jam uses crushed or pulped fruit.

Clostridium botulinum risk

A bacterium whose spores survive boiling and grow in sealed low-acid foods, producing a dangerous toxin. Such foods need pressure canning above 100°C.

Blanching before drying

Briefly heating vegetables in hot water or steam before drying, which inactivates enzymes that cause browning and off-flavours during storage.

Management process

The sequence of planning, organising, implementing or controlling, and evaluating that a family uses to reach its goals with available resources.

Human resources

Non-material family resources such as time, energy, knowledge, skills and abilities, which are limited and must be used wisely.

Work simplification

Rearranging a task or workplace to remove unnecessary steps and motions, so the same work is done with less time and energy.

Family budget

A written plan of income and expenditure, listing fixed, flexible and occasional expenses, used to control spending and avoid debt.

Twill weave

A weave in which yarns cross in a stepped pattern, producing diagonal lines on the surface. It is strong and used in denim and gabardine.

Staple versus filament

Staple fibres are short and must be twisted together to make yarn; filament fibres are continuous long strands, as in silk and nylon.

Wool washing rule

Wash wool in lukewarm water with mild detergent, never rub or wring, rinse gently, dry flat in shade, because wool shrinks and felts with heat and friction.

Cephalocaudal development

The principle that development proceeds from head to foot: head and neck control appear before sitting, crawling and walking in infants.

Growth versus development

Growth is a measurable increase in body size or weight; development is an increase in skill, function and maturity. The two proceed together but are not identical.

Authoritative parenting

A style combining firm rules with warmth and explanation. It is linked to the best adjustment, confidence and self-control in children.

Cooperative play

Play in which children organise roles and rules together towards a shared goal. It appears in later early childhood and builds social skills.

Hand washing

Cleaning hands with soap and running water, especially before eating and after using the toilet, which removes germs and prevents diarrhoeal disease.

First aid for burns

Cool the burn under running water for at least ten to twenty minutes, cover with a clean cloth, and never apply oil, ghee or toothpaste.

Recovery position

Lying an unconscious but breathing casualty on the side with the head tilted back, so the airway stays open and vomit can drain.

Immunisation schedule

The planned timing of vaccines for children, such as BCG and hepatitis B at birth and measles-rubella at nine to twelve months, to prevent disease.

Consumer rights

Entitlements of buyers including safety, information, choice, being heard, redressal of complaints and consumer education, protected under consumer law.

AGMARK

A certification mark in India for agricultural and allied products such as ghee, honey and spices, indicating grade and quality standards.

ISI mark

The BIS certification mark on industrial goods in India, showing that the product meets the relevant Indian standard for safety and quality.

Unit price

The price of a product divided by its quantity, giving cost per kilogram, litre or piece, which is the correct basis for comparing pack sizes.

Sensory score card

A form on which judges rate a food sample for appearance, colour, texture, aroma, taste and overall acceptability, usually on a 5- or 9-point scale.

Cost per serving

The total cost of all ingredients in a recipe divided by the number of servings it yields, used to compare home cooking with market prices.

Practical record format

A structured write-up with aim, materials or apparatus, method, observation or result, and conclusion, each in a separate labelled section.

Triangular bandage

A triangular cloth used in first aid as an arm sling or as a broad bandage to hold dressings, made by folding a square diagonally.