BSEH SS Home Science key terms

A measurable, quantitative increase in body size or mass, such as height, weight, or head circumference, resulting from cell multiplication. It is observable, directional, and largely irreversible over time.

Progressive, qualitative change in skills and functioning, such as learning to speak, reason, or form relationships. It follows a fairly predictable sequence but varies in rate between individuals and cultures.

A specific skill or behaviour expected by a certain age range, such as sitting without support or using two-word phrases. Milestones help caregivers and workers spot delay early.

A noticeable lag in one or more areas of development compared with typical age expectations, such as motor, speech, or social skills. Early identification allows timely referral and support.

The unfolding of physical and behavioural capacities according to a biological timetable, largely independent of practice. It sets the readiness point at which training or teaching can succeed.

The stage when reproductive organs mature and secondary sex characteristics appear, triggered by hormonal changes. It typically begins earlier in girls than in boys and brings rapid growth.

The transitional period between childhood and adulthood marked by puberty, identity formation, and growing independence. It brings intense emotional, social, and cognitive change.

The process through which a young person explores values, roles, and group memberships to build a coherent sense of self. It is a central task of adolescence.

The process by which individuals learn the norms, values, and behaviours of their society through family, school, peers, and media. It shapes personality and social competence.

A sequence of predictable stages a family passes through, from formation and child-rearing to launching children and later life. Each stage brings different needs and resource demands.

The purposeful planning, use, and control of a household's human and material resources to reach family goals. It involves decision-making, organisation, and review of outcomes.

Anything a family can use to meet needs and achieve goals, whether human (time, energy, skills, knowledge) or non-human (money, goods, land, community services). Resources are limited and must be allocated.

A written plan that allocates expected income across spending, saving, and contingency categories for a set period. It converts goals into concrete monetary decisions.

The value of the best alternative given up when one option is chosen. It reminds managers that every use of money, time, or energy has a hidden price.

A deliberate process of identifying a problem, listing alternatives, weighing consequences, choosing, acting, and later evaluating the result. It is the core skill of resource management.

A set of foods sharing similar nutrient profiles, such as cereals, pulses, vegetables, fruits, milk, and fats. Grouping foods helps planners build balanced, varied diets.

A diet supplying adequate energy and all essential nutrients in correct proportions from a variety of foods, matched to a person's age, sex, and activity. It supports health and prevents deficiency.

A nutrient needed in large amounts to supply energy or body-building material: carbohydrate, protein, and fat. Each contributes a defined number of kilocalories per gram.

A vitamin or mineral required in small quantities for specific body functions, such as iron for haemoglobin or vitamin A for vision. Deficiency causes distinct health problems.

Techniques such as drying, salting, canning, freezing, or fermenting that slow spoilage organisms and enzyme action to extend storage life. Method choice affects nutrients, texture, and safety.

Practices that keep food free from harmful microbes, toxins, and contaminants at every stage from purchase to serving. It includes hygiene, safe temperature control, and clean water use.

Deterioration of food's appearance, odour, texture, or safety caused by microbes, enzymes, oxygen, moisture, or pests. It wastes nutrients and money and can cause illness.

Deliberate addition of essential micronutrients to a commonly eaten food, such as iodine to salt or iron to flour, to correct widespread deficiency in a population.

Systematic collection of data on food intake, body measurements, and clinical signs to judge an individual's or community's nutritional status. Findings guide intervention planning.

Measurement of the human body, such as weight, height, mid-upper-arm circumference, and skinfold thickness, used to assess growth and nutritional status. Standard reference values allow comparison.

A graph plotting a child's measurements against reference percentiles for age and sex. It converts raw numbers into a visual picture of growth trend and risk.

A fine, flexible strand long enough to be spun into yarn, either natural (cotton, silk, wool) or manufactured (polyester, rayon). Fibre properties determine fabric performance.

An assembly of twisted fibres or filaments formed into a continuous strand suitable for weaving, knitting, or sewing. Twist level and count influence strength and feel.

The pattern in which warp and weft yarns interlace on a loom, such as plain, twill, or satin. Weave structure affects drape, durability, and appearance.

A treatment applied to fabric after construction, such as mercerising, calendering, water repellency, or flame retardancy, to improve appearance, comfort, or performance.

Determining the composition of an unknown fabric using tests such as burning, solubility, or microscopy. Correct identification guides care, labelling, and suitable use.

Creating a flat paper template from body measurements so that fabric pieces can be cut and joined into a garment that fits. It precedes cutting and stitching.

The sequence of cutting, stitching, pressing, and finishing operations that turn fabric into a wearable garment. Quality depends on accurate seams, fit, and neat finishing.

Accurate recording of dimensions such as bust, waist, hip, and length using a tape measure, taken over light clothing. These figures drive drafting, fitting, and size selection.

The study of fitting tasks, tools, and furniture to human body dimensions and capabilities to reduce strain and improve efficiency. In housing it guides work-surface and storage heights.

The path linking sink, cooking range, and refrigerator in a kitchen; its three legs should be short and unobstructed. It is a classic measure of kitchen efficiency.

Arranging rooms, furniture, and circulation routes to match activities and available area. Good planning separates work zones, ensures clear movement, and uses vertical space.

Entitlements recognised to protect buyers, such as safety, information, choice, redress, and representation. They give consumers legal grounds to complain and seek remedy.

Laws, agencies, and voluntary efforts that shield buyers from unfair trade practices, unsafe goods, and misleading claims. It balances seller power with consumer interest.

A certification symbol on a product showing it meets a specified national quality or safety standard, such as an ISI mark or food safety mark. It signals tested conformity.

A quasi-judicial body where consumers can file complaints against defective goods or deficient services and seek replacement, compensation, or refund without heavy cost.

The exchange of meaning between a sender and receiver through spoken, written, visual, or non-verbal channels, with feedback confirming understanding. Clarity and listening matter as much as speaking.

Out-of-school education that carries research-based knowledge to rural and community audiences so they can solve their own problems. It is voluntary, practical, and participatory.

A teaching material such as a chart, poster, flashcard, model, or video that engages sight and hearing to make a message clearer and more memorable.

A teaching method in which a worker shows a practice step by step while explaining it, then lets learners repeat it. It suits skill training such as cooking or stitching.

Evaluation of hands-on performance, products, or field records against set criteria, often through observation, rubrics, or viva. It verifies applied skill rather than recall.

A scoring guide listing criteria and graded descriptions of performance quality, used to judge practical work consistently. It makes marking transparent to learners and examiners.

An organised collection of a learner's work, drafts, and reflections gathered over time to show progress and competence. It supports continuous and holistic assessment.