Kerala Plus Two Home Science (DHSE) key terms

A daily eating pattern that supplies energy and all essential nutrients in the amounts and proportions a person needs, drawn from a variety of food groups rather than a single food.

A classification that sorts foods by the nutrients they mainly supply, such as cereals and millets, pulses and legumes, milk and meat, vegetables and fruits, and fats and sugars, used to plan mixed diets.

The average daily intake level of a nutrient judged sufficient to meet the requirement of nearly all healthy people in a defined age, sex and activity group, used for planning and assessing diets.

An illness caused by a persistent shortfall of one or more nutrients, such as anaemia from low iron or night blindness from low vitamin A, usually prevented by improving diet rather than by medicine alone.

A condition in children resulting from inadequate protein and energy intake, ranging from wasting and stunting to the severe forms marasmus and kwashiorkor, assessed using weight-for-age and height-for-age.

Semi-solid or soft foods introduced alongside breast milk from about six months, prepared hygienically from local cereals, pulses and vegetables to meet the growing infant's energy and nutrient needs.

A graph plotting a child's weight or height against age reference values, so that faltering growth or malnutrition can be detected early and discussed with parents during growth monitoring.

Treating food to slow spoilage by removing moisture, lowering temperature, raising acidity or excluding air, so that surplus produce stays safe and usable for a longer period.

Loss of eating quality and safety in food caused by microorganisms, enzymes, oxygen or moisture, shown by off-odour, slime, discolouration or gas, and prevented by correct storage and handling.

The deliberate addition of inferior, harmful or non-permitted substances to food, or removal of a valuable component, to increase profit; detected by simple household tests and punishable under food law.

Practices that keep food free from harmful microbes and contamination during buying, storing, preparing and serving, including hand washing, clean utensils, safe water and separation of raw and cooked food.

The printed information on a food package giving ingredients, net quantity, nutrition facts, date marking and manufacturer details, used by consumers to compare products and judge freshness and quality.

The legally recognised protections available to a buyer, such as the right to safety, information, choice, redressal and consumer education, enforceable through consumer forums and standardisation marks.

A certification symbol on a product showing it meets a prescribed quality or safety standard set by a competent authority, helping consumers identify reliable goods and avoid substandard purchases.

A written plan that estimates expected income and allocates it to fixed, flexible and discretionary expenses over a set period, helping a family control spending and save for goals.

A way of sorting family spending: fixed items such as rent or insurance stay roughly the same each month, while flexible items such as food, fuel and clothing can be adjusted when income changes.

The process of identifying available human and non-human resources, deciding priorities, and using them through planning, controlling and evaluating to reach family goals with least waste.

A set of techniques, such as combining tasks, rearranging the workplace and using labour-saving tools, that reduces fatigue and time spent on repetitive household work without lowering quality.

The study of fitting tools, furniture and tasks to the size and movement of the human body, so that work is done comfortably and safely with less strain and fewer injuries.

The imaginary path linking the sink, cooking range and refrigerator; keeping its three sides short and unobstructed reduces walking and improves efficiency in a domestic kitchen.

An arrangement of counters and appliances in a kitchen shaped for its users, such as single line, L-shaped, U-shaped or parallel, chosen according to room size, family needs and available services.

Guidelines used to arrange elements such as line, colour and texture pleasingly: balance, rhythm, proportion, emphasis and harmony, applied to interiors, clothing and display work.

The basic visual components of any design, namely line, form, shape, space, texture and colour, which are combined using design principles to create a desired effect.

A circular arrangement of colours showing primary, secondary and tertiary relationships, used to select harmonious schemes such as complementary or analogous combinations in dress and interior decoration.

The measurable characteristics of textile fibres, including strength, absorbency, elasticity, elongation, drape and resistance to heat and chemicals, which decide how a fabric behaves in use and care.

The order in which warp and weft yarns interlace on a loom, producing plain, twill or satin structures and their variations, which largely determines the appearance, strength and drape of fabric.

Treatments given to fabric after weaving or knitting, such as bleaching, mercerising, dyeing, printing or water-repellent finishing, to improve appearance, comfort, durability or ease of care.

The method of drawing accurate paper shapes from body measurements, with seam allowance and markings, so that garment pieces can be cut and stitched to fit an individual figure.

Recorded dimensions of a person, such as bust, waist, hip, shoulder and sleeve length, taken with a tape held snug but not tight and used as the basis for drafting and fitting garments.

The extra width of fabric left beyond the stitching line, commonly one centimetre, so that a seam can be joined, pressed open and finished without reducing the intended garment size.

The abilities for adaptive and positive behaviour that help a person deal with everyday demands, including decision making, problem solving, communication, self-awareness and coping with stress.

A stepwise method of choosing between alternatives: identify the need, list options, weigh consequences, select, act and later evaluate the result, applied to consumer and family choices.

The ability to send and receive messages clearly through speaking, listening, writing and body language, including giving feedback and asking questions, essential in extension work and family relationships.

The planned process of taking useful knowledge from research and institutions to rural families through demonstrations, campaigns and local leaders, so that people adopt better practices by their own choice.

A process in which members of a locality identify shared problems, plan together and act collectively, often with outside support, to improve health, education, livelihood and living conditions.

A small voluntary group, usually of women, that pools regular savings, lends to members at agreed terms and builds confidence and skills, serving as an entry point for community development.

A learning approach in which a student plans, carries out and reports a practical piece of work on a real problem, developing skills of enquiry, record keeping and self-assessment.