CHSE Odisha Elective Home Science key terms

A diet supplying all essential nutrients in the proportions and amounts the body needs for health, growth and activity, drawn from a variety of food groups rather than a single source.

A classification system that sorts foods by the nutrients they mainly contribute, such as cereals, pulses, milk, vegetables, fruits, fats and sugars, used to build nutritionally adequate daily meals.

The average daily intake level of a nutrient considered sufficient to meet the requirement of nearly all healthy people in a defined age, sex and activity group.

A disorder caused by an inadequate intake or absorption of one or more nutrients over time, such as anaemia from iron shortage or beriberi from thiamine shortage.

The deliberate addition of one or more essential nutrients to a food during processing to prevent or correct a deficiency in the population, for example iodine in salt or iron in flour.

The amount of essential nutrients a food provides relative to the energy it supplies; foods high in nutrients and low in calories are described as nutrient dense.

Methods such as drying, salting, canning, refrigeration and fermentation used to slow spoilage, retain nutrients and make foods available beyond their natural season.

The addition of inferior, harmful or undeclared substances to food to increase bulk or profit, reducing quality and posing a health risk to consumers.

Practices that keep food safe from contamination at every stage of handling, including clean hands and surfaces, safe water, proper cooking temperatures and protection from pests.

The process of deciding what dishes to prepare for a family or group, balancing nutrition, cost, seasonal availability, food habits and the time and skills available.

The quantity of a food served to one person at one sitting, chosen to match appetite and energy needs while controlling waste and cost.

A written formula for a dish that lists exact ingredients, quantities and method, giving consistent quality and yield so that cost and nutrient value can be calculated.

The money spent on ingredients for a meal or a period, usually compared with the food budget to check whether spending is economical and within the family's means.

The arrangement of plates, cutlery, glassware and napkins at each place so that a diner can eat comfortably and the meal is served attractively and efficiently.

The organised system by which meals are prepared and delivered to people, whether in a home, a hostel mess, a hospital or a commercial canteen, including staff and equipment.

Accepted social rules for eating with others, such as using cutlery correctly, chewing quietly, not reaching across the table and thanking the host.

The linked processes of increase in body size (growth) and progressive change in skills and abilities (development) that occur from conception through childhood and adolescence.

An expected skill or behaviour that most children reach within a certain age range, such as sitting without support or saying first words, used to track normal progress.

Spontaneous activity through which children explore their surroundings, practise physical skills, learn to share and resolve conflicts, and express feelings safely.

The pattern of warmth, control and communication a caregiver uses with a child, which influences the child's confidence, independence and social behaviour.

The transitional stage between childhood and adulthood marked by rapid physical growth, hormonal changes, emotional swings and a search for identity and independence.

A fibre obtained from plants, animals or minerals without chemical manufacture, such as cotton, jute, silk and wool, each with distinct absorbency and strength.

A fibre produced by chemical processing from natural polymers or synthetic chemicals, such as rayon, polyester and nylon, often blended with natural fibres for comfort and durability.

A continuous strand of twisted fibres produced by spinning, used for weaving, knitting or sewing; the amount and direction of twist affect its strength and texture.

The interlacing of two sets of yarns, warp and weft, at right angles on a loom to produce fabric with different weaves giving different appearance and durability.

A treatment applied to fabric after weaving or knitting to improve appearance, handle or performance, such as mercerising, calendering or water-repellent finishing.

The process of imparting colour to fibre, yarn or fabric by treating it with a dye that binds to the material, chosen according to the fibre type and desired fastness.

The technique of drawing paper patterns from body measurements so that garment pieces fit the wearer and can be cut and stitched accurately.

The set of recorded lengths and girths of a person, such as bust, waist, hip and sleeve length, taken with a tape and used for drafting patterns and buying ready-made clothes.

The planned use of available resources such as time, money, energy and materials to achieve family goals with the least waste and greatest satisfaction.

The systematic study of a task to remove unnecessary steps, combine operations and rearrange the workspace so that the same work is done with less time and fatigue.

A written plan that estimates expected income and allocates it to various expense categories over a period, helping a family control spending and save for goals.

The part of income not spent on current consumption, set aside for emergencies, future needs or investment, and often held in a bank or post office account.

The study of fitting tools, furniture and work methods to the human body so that tasks can be performed efficiently with minimum strain and risk of injury.

The supply of fresh air and removal of stale air, moisture, smoke and odours from an enclosed space by natural means such as windows or by fans and exhaust systems.

The provision of adequate natural or artificial light in a room so that tasks can be performed comfortably without glare or eye strain.

Guidelines such as balance, rhythm, proportion, emphasis and harmony that are applied when arranging colour, line, texture and space to create pleasing interiors.

The collection, segregation, safe disposal or recycling of kitchen and other domestic waste to keep the home hygienic and reduce harm to the surrounding environment.

A non-formal educational process that takes useful knowledge and skills to rural and urban communities, helping people to identify their problems and solve them with local resources.

A teaching method in which a worker shows a practice step by step while explaining it, so that learners see the result and can repeat the method themselves.

Any chart, poster, model, flash card or recorded material used alongside speech to make a message clearer, more memorable and easier for a low-literacy audience to grasp.

A systematic way of finding out what a community or group already knows and what it lacks, so that extension programmes and project work address real local priorities.

A written account of a practical project describing its aim, plan, methods, observations, results and conclusions, presented so that others can judge and repeat the work.

Maintaining orderly written or digital accounts of activities, expenses and observations, which allows a student or family to review progress, justify decisions and learn from experience.