BSEB Matric Home Science key terms

A daily eating pattern that supplies carbohydrates, proteins, fats, vitamins, minerals, water and fibre in the amounts and proportions a person needs for energy, growth and protection from disease.

A set of foods grouped together because they supply similar main nutrients, such as cereals and millets for carbohydrate, pulses for protein, or milk for calcium, used to build varied daily meals.

Deciding in advance what dishes will be cooked and eaten at each meal, so that nutrients, cost, seasonal availability, family likes and cooking time are all taken into account.

The average daily intake of a nutrient judged sufficient for almost all healthy people of a given age, sex and activity level, used as a reference when judging whether diets are adequate.

A nutrient needed by the body in large amounts and supplying energy or building material, namely carbohydrate, protein and fat, as distinct from vitamins and minerals needed in small amounts.

A vitamin or mineral needed only in very small quantities but essential for body processes, whose absence over time causes specific deficiency diseases such as anaemia or night blindness.

The amount of energy a food releases when used by the body, commonly expressed in kilocalories, with carbohydrate and protein giving about 4 kcal per gram and fat about 9 kcal per gram.

A body-building nutrient made of amino acids, needed for growth, repair of tissues and making enzymes and antibodies, found richly in pulses, milk, eggs, fish and meat.

The improvement in protein quality obtained by eating two protein foods together whose amino acid patterns differ, such as cereal with pulse, so that each makes up what the other lacks.

An illness caused by a continuing short supply of one or more nutrients, for example anaemia from lack of iron or rickets from lack of vitamin D and calcium.

The energy a resting body uses for breathing, heartbeat, body warmth and cell work, measured at complete rest and forming the largest part of most people's daily energy need.

Treating food so that it keeps without spoiling for a longer period, usually by removing water, lowering temperature, raising acidity, adding sugar or salt, or destroying micro-organisms by heat.

The change that makes food unfit to eat, caused by micro-organisms, enzymes inside the food, insects or air and moisture, seen as bad smell, slime, mould or sour taste.

A preservation method in which most of the water is removed from food by sun, air or heat, so that micro-organisms cannot grow; the food needs dry storage afterwards to keep well.

Heating food or containers enough to kill micro-organisms, as in boiling filled bottles or pressure cooking, so that the sealed product stays safe for months without refrigeration.

Adding one or more nutrients to a common food to improve its nutritive value for the people who eat it, for example adding iodine to salt or iron and folic acid to flour.

The dishonest addition of a cheap or harmful substance to a food, or removal of a valuable part of it, such as mixing starch in milk powder or husk in ground spices.

The planned use of a family's people, money, time, energy and goods to reach its goals, so that limited resources give the greatest possible satisfaction and comfort.

A written plan of expected income and planned spending for a fixed period, which helps a family control expenditure, save regularly and avoid debt.

The part of income not spent on current needs, kept aside for emergencies, large purchases, education or old age, ideally in a bank, post office or approved scheme.

Arranging household work so that tasks are grouped, shared, simplified and done in the best order, saving both clock time and physical effort for the person doing them.

Making a household task easier and quicker by removing needless steps, changing the order of work, improving the workspace or using better tools and equipment.

The level of goods, services and comforts a family can actually enjoy, which depends on income, knowledge, health and the wise use of available resources.

The indigestible part of plant foods such as whole grains, pulses, fruits and vegetables, which adds bulk to the diet, prevents constipation and helps control blood sugar and cholesterol.

A continuous strand made by twisting together natural or man-made fibres, used to weave or knit fabric; the amount and direction of twist affect its strength and smoothness.

The way two sets of yarns cross each other to make fabric; plain, twill and satin weaves differ in the pattern of interlacing and so in strength, drape and appearance.

Fibre obtained from plants, animals or minerals, such as cotton, jute, silk and wool, each having its own length, absorbency, strength and behaviour on washing.

A small tag sewn into a garment giving the fibre content and the maker's washing, bleaching, drying and ironing instructions, which should be read before cleaning the item.

Taking out a mark from fabric by removing excess matter, then treating it with the right agent and method for that stain and fibre, always testing on a hidden part first.

The orderly changes in a child's physical, mental, emotional, social and language abilities from birth to adolescence, which follow a pattern but vary in speed between children.

A skill or behaviour most children show by about a certain age, such as sitting without support by eight months, used to judge whether a child is growing as expected.

The spontaneous activity through which a child explores, practises skills, learns to share and solves problems; it is essential for physical, mental and social growth, not a waste of time.

Protecting a child from serious diseases by giving vaccines at the scheduled ages, which builds the body's own defence and also protects others in the community.

The immediate, simple help given to an injured or suddenly ill person before professional treatment, aimed at saving life, preventing worsening and easing pain.

The daily habits that keep the body clean and healthy, such as bathing, brushing teeth, washing hands before eating and after using the toilet, and wearing clean clothes.

The safe management of human waste, waste water and household rubbish, together with safe drinking water and clean food handling, so that disease does not spread at home.

The laws, standards and redress systems that guard buyers against unsafe goods, false claims and unfair prices, including the right to complain and to be compensated.

A symbol on a product showing that it meets a recognised quality or safety standard, such as an ISI mark on electrical goods or an Agmark on agricultural produce.

A practical Home Science assignment in which the student plans, carries out and records a small real task, such as a preservation experiment or a family budget survey, with observations and conclusions.