Haryana BSEH Secondary Home Science flashcards

80 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 nutrients in the required amounts and proportions for a person's age, sex and activity, with some extra for fibre and water.

Food group

A set of foods with similar nutrient composition, grouped so that a balanced diet can be planned and foods can be exchanged within the group.

Kwashiorkor

Protein-energy malnutrition in children marked by oedema, a moon face, poor growth and apathy, usually caused by a diet low in protein.

Colostrum

The first thick yellowish milk secreted after birth, rich in antibodies, protein and vitamin A, and it should be given to the newborn within the first hour.

Exclusive breastfeeding

Giving only breast milk, with no water or other food, for the first six months of life; complementary feeding begins at six months.

ORS

Oral rehydration solution, a mixture of salt and sugar in clean water that replaces water and electrolytes lost in diarrhoea; zinc is given along with it.

Jam

A preserved product made by boiling crushed fruit pulp with sugar, acid and pectin until it sets; it has a less clear texture than jelly.

Jelly

A clear, firm gel made from strained fruit juice, sugar, acid and pectin; it is tested for setting by the sheet or wrinkle test.

Rancidity

The spoilage of fats and oils giving an off smell and taste, caused by oxidation; prevented by cool, dark, airtight storage in opaque containers.

Gelatinisation

The process in which starch granules absorb water and swell on heating, thickening the liquid, and set into a gel on cooling.

Adulteration

The addition of a cheaper, inferior or harmful substance to food to increase quantity or improve appearance, detected by simple chemical tests.

Food fortification

Adding vitamins and minerals to a staple food such as rice, wheat flour or salt to improve its nutrient value; it complements a balanced diet.

Work triangle

The path linking the sink, cooking range and refrigerator in a kitchen; a short, unobstructed triangle reduces steps and fatigue.

Cross-ventilation

Air movement through a room when openings such as windows and ventilators are placed on opposite walls, removing hot air and smoke.

Warp and weft

Warp threads run lengthwise, parallel to the selvedge, and weft threads run across the fabric; their interlacing makes a woven fabric.

Mercerisation

A finish given to cotton with caustic soda that adds lustre and strength and improves dye absorption.

Bias

The diagonal direction of a fabric at about 45 degrees to the selvedge; it stretches most and is used for curved edges and drapes.

Budget

A written plan for spending money over a period, matching income to fixed and flexible expenses, savings and emergencies.

Fixed expense

A regular expense that is difficult to change in the short term, such as rent, school fees or insurance premium.

Flexible expense

An expense that can be adjusted according to need and income, such as food, clothing and recreation, and is cut first when income falls.

Consumer Protection Act, 2019

Indian law protecting buyers of goods and services, covering e-commerce and misleading advertisements, with redressal at district, state and national level.

ISI mark

The Bureau of Indian Standards certification mark on industrial goods, indicating that the product meets the specified quality standard.

Agmark

The Indian certification mark for agricultural produce, indicating that the product meets the specified grade and quality standards.

Growth and development

Growth is an increase in size or weight, while development is progressive change in capacity and behaviour; growth is part of development.

Cephalocaudal principle

The principle that development proceeds from head to foot, so a child controls the head before the trunk and legs.

Piaget's preoperational stage

The stage from about 2 to 7 years when the child uses symbols and imaginative play but thinks egocentrically and cannot yet reason logically.

Parallel play

Play in which toddlers play side by side with similar toys but without much interaction; it is typical of the toddler years.

Hygiene

Practices that keep the body, food, water and surroundings free of disease-causing organisms, such as bathing, handwashing and safe storage.

Sanitation

The safe management of human waste, waste water and solid waste to protect health and the environment, including toilet use and drainage.

Vermicomposting

A composting method that uses earthworms to convert kitchen and garden waste into nutrient-rich manure, keeping the bed moist and shaded.

3Rs

Reduce, reuse and recycle: the waste management principle of using fewer materials, using items again and processing waste into new products.

Extension education

Carrying useful knowledge from school or college to families through needs assessment, planning, demonstration and evaluation of behaviour change.

Anganwadi centre

A community centre under ICDS providing supplementary nutrition, pre-school education, health check-ups and nutrition education for mothers and young children.

Demonstration method

A teaching method in which the worker shows and explains a method step by step, then lets learners practise and summarises the key points.

First aid for burns

Cool the burn under running water for 10 to 20 minutes, cover with a clean non-fluffy cloth, do not apply oil or toothpaste, and refer serious burns.

Handwashing critical times

After using the toilet, after cleaning a child, before cooking, before eating and before feeding a child; wash with soap for at least 20 seconds.

BMI

Body Mass Index, calculated as weight in kilograms divided by height in metres squared; it classifies adults as underweight, normal, overweight or obese.

Deficiency of vitamin A

A lack of vitamin A causes night blindness and xerophthalmia; sources include green leafy vegetables, carrot, papaya and mango.

Anaemia

A condition of low haemoglobin, commonly due to iron deficiency, causing tiredness and pallor; iron-rich foods with vitamin C help prevent it.

Iodised salt

Salt to which iodine is added to prevent iodine deficiency disorders such as goitre; add it near the end of cooking and store covered.

Standard cup measure

A level cup of about 200 millilitres used in recipes; level measures give repeatable results, while heaped measures do not.

Cost per serving

The total cost of ingredients divided by the number of servings, used to compare home cooking with the price of a ready product.

Sensory evaluation

Judging a food product on appearance, colour, aroma, texture, taste and overall acceptability, usually scored on a simple scale.

Cash memo

The bill given by a seller showing the item, quantity, price and date; it is the main proof of purchase for a consumer complaint.

Mid-upper arm circumference

A quick field measurement of the upper arm in children, taken with a coloured tape, used to identify wasting and malnutrition.

Food exchange list

A list that allows one food to be replaced by another within the same group so that the nutrient value of the meal stays nearly the same.

Dietary guidelines

Advice for healthy eating recommending whole grains and millets, plenty of vegetables and fruits, limited fat, sugar and salt, and adequate water.

Sprouting

Germinating pulses in a moist clean cloth, which increases vitamin C, improves digestibility and reduces anti-nutrients.

Fermentation

The action of microorganisms on food, as in curd and idli, which improves digestibility and adds B vitamins and beneficial bacteria.

Dehydration

Removing moisture from food by sun drying or a dehydrator to slow spoilage; the food is then stored in airtight containers.

Sanforisation

A fabric finish given to cotton that controls shrinkage so that garments retain their size after washing.

French seam

A neat seam in which the raw edges are enclosed inside, suited to light fabrics and fine garments.

Darning

Repairing a hole by weaving threads across it in two directions, matching the fabric colour and thread thickness.

Stain removal rule

Use cold water for protein stains such as blood and egg, never hot water, and always test the treatment on a hidden part first.

Monetary unit pricing

Dividing the price of a pack by its quantity to compare the cost per gram or millilitre, since a larger pack is not always cheaper.

Impulse buying

Unplanned buying triggered by display, sale or advertisement; a shopping list and a waiting period help to avoid it.

Self-help group

A small group of people, often women, who save regularly, lend to members and run collective enterprises such as tailoring or food processing.

Rainwater harvesting

Collecting roof water into a tank or recharge pit to reduce dependence on groundwater and prevent local flooding.

E-waste

Discarded electrical items such as old phones, chargers and batteries, which must go to authorised collection points and not be mixed with kitchen waste.

Waste segregation

Separating household waste at source into wet biodegradable, dry recyclable and hazardous categories to enable composting and recycling.

Play in child development

The child's natural way of learning that develops muscles, language, imagination, problem solving and social skills; it should be safe and age-appropriate.

Authoritative parenting

A parenting style that is firm about rules but explains reasons and shows warmth; it is generally linked with better child adjustment.

Active listening

Giving full attention, not interrupting, asking questions and reflecting back what was heard, which improves family communication.

Maslow's hierarchy

The order of human needs from physiological and safety needs upward through belonging, esteem and self-actualisation.

Human resources

Resources within a person, such as time, energy, knowledge, skills and attitudes, used with non-human resources to achieve family goals.

Work simplification

Reducing fatigue and effort by arranging work centres, using labour-saving tools, combining tasks and sitting for long tasks.

Zoning in a house

Grouping activities into social, private, service and circulation areas so that noisy and quiet activities do not overlap.

Colour scheme types

Monochromatic uses one colour in shades, analogous uses neighbouring colours, and complementary uses opposite colours on the colour wheel.

Project report format

A report with title, introduction and need, objectives, method, observations or results, discussion, conclusion and references.

Nutrition education

Teaching aimed at behaviour change, using simple local-language messages, local foods and demonstrations rather than only facts.

Growth chart

A chart plotting weight or height against age; a child below the line or with a falling curve needs assessment and referral.

Supplementary nutrition

Extra food given to pregnant women, lactating mothers and young children through Anganwadi centres to fill nutrient gaps.

Mid-day meal scheme

A school meal programme providing a hot cooked meal to support attendance and supply about one-third of a child's daily energy and protein needs.

FSSAI mark

The licence number on packaged food in India showing that the product is made and sold under the food safety regulator's rules.

Caramelisation

The browning of sugar on heating, which gives colour and flavour; overheating produces a bitter taste.

Dextrinisation

The conversion of starch to dextrins by dry heat, giving brown colour and flavour to toast and roasted grains.

Emulsification

The process in which an emulsifier such as egg yolk holds oil and water together in a stable mixture, as in mayonnaise.

Smoke point of oil

The temperature at which oil begins to smoke and break down; heating beyond it gives off-flavour and harmful compounds.

Pressure cooking advantage

Cooking with steam under pressure saves fuel and time, retains more water-soluble vitamins and softens pulses quickly.

Kitchen first aid

Cool a burn with running water, cover a cut with a clean cloth to stop bleeding, and never apply toothpaste or oil to a burn.