Punjab PSEB Matric Home Science flashcards

33 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 - carbohydrates, proteins, fats, vitamins, minerals, water and fibre - in the amounts and proportions a person needs for health and activity.

Energy value of fat

Fat supplies about 9 kilocalories per gram, more than twice the energy of carbohydrate or protein, which each supply about 4 kilocalories per gram.

Night blindness cause

Night blindness, an inability to see well in dim light, results from a deficiency of vitamin A; dark green and yellow-orange fruits and vegetables are rich sources.

Scurvy

Scurvy is caused by lack of vitamin C, causing bleeding gums, loose teeth and slow wound healing; citrus fruits, guava and amla are good sources.

Rickets

Rickets is a childhood disease of soft, deformed bones caused by vitamin D deficiency, which reduces calcium absorption; sunlight on skin helps make vitamin D.

Anaemia

Anaemia is a shortage of haemoglobin or red blood cells, causing tiredness and pallor; iron deficiency is the commonest cause, and green leafy vegetables and jaggery help prevent it.

Goitre

Goitre is an enlargement of the thyroid gland caused by iodine deficiency; using iodised salt instead of ordinary salt prevents it.

Protein complementation

Combining cereals with pulses in one meal, such as roti with dal, balances their limiting amino acids and gives protein of better quality than either food alone.

Pasteurisation

Heating milk to about 63 degrees Celsius for 30 minutes, or 72 degrees for 15 seconds, then cooling it quickly, kills harmful bacteria while preserving most nutrients.

Food preservation by drying

Drying removes moisture that microorganisms need to grow, so foods such as dried peas, papad and amchur keep longer when protected from damp air and insects.

ORS preparation

Oral rehydration solution is made with one litre of safe water, six level teaspoons of sugar and half a teaspoon of salt, given in small frequent sips during diarrhoea.

Immunisation schedule

Under India's national schedule, BCG and the birth dose of hepatitis B are given at birth, with further doses at 6, 10 and 14 weeks and boosters in later childhood.

First aid for burns

Cool a burn under clean running water for about 10 to 20 minutes, cover it lightly, and never apply oil, toothpaste or ice or burst any blister.

Small family norm

The small family norm means limiting the family to two children spaced at least three years apart, so each child gets more food, care, education and attention.

Family life cycle

The stages a family passes through - beginning, expanding with children, contracting as children leave, and ageing - each with different needs for money, space and care.

Home management process

Managing a home follows planning, organising, implementing and evaluating; a written work plan combines tasks and saves time and energy.

Kitchen cross-contamination

Cross-contamination is the transfer of harmful germs from raw food to cooked food through the same board, knife or hands; separate utensils and washing prevent it.

Natural versus synthetic fibres

Natural fibres come from plants or animals, such as cotton, jute, wool and silk; synthetic fibres such as polyester and nylon are made chemically, mainly from petroleum.

Burning test for cotton

Cotton burns quickly with a smell like burning paper and leaves soft grey ash, unlike wool or silk, which smell of burning hair.

Properties of cotton

Cotton is absorbent, cool to wear, strong when wet and easy to wash, but it wrinkles and shrinks, so it suits summer clothing and household linen.

Properties of wool

Wool is warm, elastic and absorbs moisture without feeling damp, but heat, friction and harsh washing make it shrink and felt, so it needs gentle care.

Stain removal rule

Remove stains while fresh, blot liquids, scrape solids, work from the outside inward, and use cold water first for protein stains such as blood, egg and milk.

ISI mark

The ISI mark is the Bureau of Indian Standards certification mark on industrial and consumer goods, showing the product meets the relevant Indian standard.

Agmark

Agmark is a quality certification mark used on agricultural produce in India, indicating the commodity has been graded against set standards.

Consumer rights

Under the Consumer Protection Act, 2019, consumers have rights to safety, information, choice, being heard, redressal of grievances, and consumer education.

Seam allowance

Seam allowance is the extra fabric left beyond the stitching line, usually 1 to 1.5 centimetres on a plain seam, so the seam does not pull out.

Backstitch purpose

Backstitching, sewing a few stitches forward and then backward, locks the thread at the start and end of a machine seam so it does not unravel.

Taking body measurements

Body measurements for sewing are taken over close-fitting clothing, keeping the tape level and snug but not tight, and recorded for future reference.

Food groups

Foods are grouped as energy-giving (cereals, sugars), body-building (pulses, milk, eggs, meat) and protective (fruits, vegetables), and a balanced diet includes all three.

Meal planning rule

A well-planned main meal includes an energy food, a body-building food and at least two protective foods, chosen from seasonal and locally available items.

Needs versus wants

Needs are essentials such as food, shelter and school fees; wants are desirable extras. Listing needs first in a budget keeps spending within income.

Food poisoning prevention

Keep cooked food covered, wash hands and utensils with soap, separate raw and cooked food, and reheat leftovers thoroughly to stop bacterial growth.

Importance of dietary fibre

Dietary fibre, found in whole grains, pulses, fruits and vegetables, adds bulk to food, prevents constipation and supplies no energy itself.