Punjab PSEB Matric Home Science key terms

A daily eating pattern that supplies all essential nutrients in the right amounts and proportions for a person's age, sex and activity level, keeping the body healthy and preventing deficiency diseases.

Any substance in food that the body uses for energy, growth, repair or regulation of body processes. The main classes are carbohydrates, proteins, fats, vitamins, minerals and water.

A nutrient needed by the body in large amounts, namely carbohydrates, proteins and fats. These supply energy and building material, unlike vitamins and minerals that are needed in small quantities.

A vitamin or mineral needed by the body in very small amounts for normal functioning, such as iron, iodine, vitamin A or vitamin C. Lack of any micronutrient causes a specific deficiency disorder.

A set of foods that provide similar nutrients, such as cereals and grains, pulses, milk and milk products, vegetables, fruits, fats and sugars. Combining groups helps build a balanced diet.

The amount of food energy a person needs daily for body functions and physical activity, usually measured in kilocalories. It varies with age, sex, body size, health status and how active the person is.

The energy the body spends at complete rest just to keep the heart, lungs, brain and other organs working. It is the largest part of total daily energy use and depends on age, sex and body weight.

An illness caused by the shortage of one or more nutrients in the diet over time, such as anaemia from lack of iron or rickets from lack of vitamin D. It is prevented by a balanced diet.

A condition in which the diet is short of both protein and energy, common in young children. It includes forms such as marasmus and kwashiorkor, and is prevented by adequate protein-rich and energy-rich foods.

A measure of how well a protein supplies the essential amino acids the body needs. Animal proteins such as milk and eggs are of high quality; combining cereals with pulses improves the quality of plant proteins.

Adding one or more essential nutrients to a common food during processing to improve its nutritional value, such as adding iodine to salt or iron to flour. It is a public-health measure against deficiency diseases.

Extra food given to a baby from about six months alongside breast milk to meet growing nutrient needs. It should be soft, clean, energy-dense and gradually increased in variety and texture.

The practice of making a food impure or inferior by adding cheap, harmful or unwanted substances, or by removing valuable parts, such as mixing starch in milk or colours in spices. It is illegal and unsafe.

Methods used to slow down spoilage by micro-organisms and enzymes so that food stays safe and usable for longer. Common household methods are drying, salting, pickling, freezing, canning and refrigeration.

Changes in food that make it unfit to eat, shown by bad smell, sour taste, slime, mould or gas. It is caused mainly by bacteria, yeasts, moulds, enzymes and poor storage conditions.

The practices that keep a kitchen and its food clean and safe, such as washing hands, cleaning utensils and surfaces, covering food, and keeping raw and cooked items separate to prevent illness.

The transfer of harmful germs from one food, surface or utensil to another, for example when a knife used for raw meat is used on cooked food. It is avoided by washing and separating raw and cooked items.

A chart grouping foods with similar energy and nutrient content so that one food can be swapped for another in the same group. Diet planners use it to make varied meals while keeping nutrients controlled.

Planned changes in the type, amount or method of preparing food to suit a health condition, such as reducing salt in high blood pressure or sugar in diabetes. It is done under professional guidance.

A condition in which excess body fat has built up, usually because energy intake from food is greater than energy spent in activity. It raises the risk of diabetes, heart disease and joint problems.

A condition in which the blood has too little haemoglobin or too few red blood cells, causing tiredness and pale skin. Iron deficiency is a common cause, so iron-rich foods and vitamin C are advised.

A set of rules and limits set by an authority to ensure that food is free from harmful levels of microbes, chemicals and adulterants. In India the Food Safety and Standards Authority sets such standards.

Deciding in advance what dishes to prepare, in what quantity, and in what combination, so that family meals are balanced, varied, affordable and practical within the time and resources available.

The indigestible part of plant foods such as whole grains, pulses, fruits and vegetables. It adds bulk to the diet, prevents constipation and helps control blood sugar and cholesterol levels.

The basic thread-like unit from which yarn and fabric are made. Fibres may be natural, such as cotton, silk and wool, or man-made, such as polyester and rayon, and each has different properties.

A continuous strand made by twisting together many fibres or filaments. The amount of twist and the thickness of the yarn affect the strength, smoothness and appearance of the final fabric.

The process of making fabric by interlacing two sets of yarns, the warp running lengthwise and the weft running across, on a loom. The pattern of interlacing produces different weaves.

A method of making fabric by interlocking loops of yarn with needles, by hand or machine. Knitted fabrics stretch more than woven ones and are commonly used for sweaters, socks and hosiery.

A treatment given to fabric after weaving or knitting to improve its look, feel or performance, such as mercerising cotton, shrink-proofing wool or adding a water-repellent coating.

The process of taking a mark out of fabric using the right method for the stain and fibre, such as cold water for blood or a solvent for grease. Wrong treatment can set the stain permanently.

The correct washing, drying, ironing and storing of clothes according to their fibre and colour. Care labels and suitable detergents and temperatures help clothes last longer and look good.

A person who buys or uses goods and services for personal needs. Consumers have rights such as safety, information and redress, and duties such as checking quality and keeping bills.

A protection given by law to buyers, including the right to safety, to be informed, to choose, to be heard and to seek redressal for defective goods or poor services.

A symbol printed on a product to show that it meets a set quality or safety standard, such as ISI for industrial goods, Agmark for agricultural produce and the FSSAI mark for food.

A special court set up under consumer protection law to hear complaints of buyers against sellers or service providers quickly and at low cost, and to award compensation or replacement.

A plan that lists expected income and planned spending over a period so that money is used wisely. A family budget balances essential needs, savings and other wants within available income.

The part of income not spent but kept aside for future needs or emergencies. Regular saving helps a family meet large expenses, avoid borrowing and feel financially secure.

The wise planning and use of available resources such as time, money, energy and skills to reach family goals with least waste. It involves planning, doing and checking results.

Planning and organising how time is spent so that important tasks are completed without hurry or waste. It includes listing work, setting priorities and grouping similar tasks together.