PSEB SS Home Science key terms

A daily food pattern that supplies energy, protein, vitamins, minerals, fibre and water in the proportions the body needs, drawn from several food groups rather than one.

A set of foods grouped because they supply similar nutrients, such as cereals and millets for carbohydrate, pulses for protein, or milk for calcium; meals are planned by combining groups.

The daily intake of a nutrient judged sufficient for most healthy people of a given age, sex and activity level, used as a reference when planning meals and judging adequacy.

An illness caused by too little of a nutrient over time, such as anaemia from low iron or night blindness from low vitamin A; prevented by improving diet rather than by medicine alone.

A condition in which blood carries too little haemoglobin, commonly from iron shortage, causing tiredness, pallor and breathlessness; corrected by iron-rich foods and vitamin C with meals.

Adding a nutrient to a common food during processing so that people who eat it regularly gain that nutrient, for example iodine in salt or iron in flour.

Foods rich in vitamins and minerals, mainly vegetables, fruits and milk, which guard against infection and deficiency rather than only supplying energy.

The dried edible seed of a legume such as gram, lentil or bean; a cheap plant protein source that is usually eaten with cereal to complete the amino acid pattern.

Sprouting seeds by soaking and keeping them moist until a shoot appears; this raises vitamin C and improves digestibility, so sprouts are a cheap way to enrich a meal.

Treating food so that spoilage organisms and enzymes are slowed or stopped, using methods such as drying, salting, pickling, canning, refrigeration or freezing, to reduce waste.

Food that spoils quickly unless kept cool or processed, such as milk, fish, meat and leafy vegetables, because it holds moisture and supports rapid microbial growth.

Keeping food in suitable conditions of temperature, moisture, light and hygiene between buying and use, so that nutrients are retained and contamination or pest attack is avoided.

Deciding in advance what dishes will be cooked, in what quantity and combination, to meet nutrient needs, budget, season, available fuel and the tastes of the family.

The amount of a dish served to one person; judging it sensibly helps match intake to need and prevents both underfeeding and waste.

The indigestible parts of plant foods such as whole grains, pulses, fruits and vegetables; they add bulk, help regular bowel movement and are linked to lower risk of constipation.

Adding a cheaper or harmful substance to a food to increase bulk or profit, such as chalk in flour or water in milk; it lowers quality and can damage health.

Practices that keep food free of harmful microbes, including washing hands and utensils, covering food, separating raw and cooked items, and using safe water.

The gradual change from milk alone to family foods, starting with soft mashed items alongside breast milk and adding new foods one at a time.

A printed graph on which a child's weight or height is plotted against age, so that normal gain or faltering growth can be seen at a glance during check-ups.

Immediate, simple help given to an injured or suddenly ill person before professional care arrives, aimed at stopping danger and easing pain without causing harm.

Destroying all micro-organisms on an object or in a liquid, usually by heat under pressure or by boiling; used for baby bottles, dressings and preserving equipment.

Fibre obtained from plants or animals, such as cotton, jute, silk and wool; its length, strength and absorbency decide how it is spun and what it suits.

A continuous strand made by twisting fibres together so they hold as one; the amount and direction of twist affect the strength and smoothness of the cloth made from it.

The arrangement made by interlacing two sets of yarn at right angles on a loom; plain, twill and satin weaves give cloth different appearance, strength and drape.

The ability of a dyed fabric to keep its colour when washed, rubbed, or exposed to light and perspiration; poor fastness shows as fading or staining of other clothes.

Taking out a mark from cloth by identifying the substance, then using the right solvent or absorbent, working from the back of the fabric before washing.

The whole process of washing, rinsing, drying, ironing and storing clothes, chosen to suit the fibre so that the garment is cleaned without losing shape or colour.

Designing work and equipment to fit the human body, so that heights, reaches and forces reduce strain; applied at home to kitchen counters, storage and seating.

Reorganising a task to cut unnecessary steps, lifting and time, for example by grouping tools at the point of use or doing several jobs in one trip.

The planned arrangement of sink, cooking area and work surface, usually in a line, L or U shape, so that movement between them follows a short, smooth path.

A plan of expected income and spending for a household over a period, showing fixed and flexible items so that needs are met and saving is possible.

The level of goods, services and comforts a household can actually use, shaped by income, knowledge and surroundings rather than by money alone.

The protections a buyer can claim, such as safety, correct information, choice, redress for defective goods and a hearing when complaining about a purchase.

The printed information on a packet, giving ingredients, net weight, dates, storage advice and nutritional values, which a buyer should read before choosing.

The ability to give and receive messages clearly through speech, listening, writing or body language, so that family and work relationships stay cooperative.

A recognised phase of life, such as infancy, childhood, adolescence or old age, each with its own physical, emotional and food needs that care must match.

A small plot near the home where vegetables, fruits and herbs are grown for family use, giving fresh protective food at low cost and some physical activity.