Tamil Nadu HSE First Year Home Science key terms

An applied field of study that combines food and nutrition, textiles, housing, child development, health and family resource management to improve everyday living. It teaches practical skills drawn from science and social science for use at home and in the community.

The range of subject areas covered by the discipline, including food science, nutrition, textiles, housing, child development, health and family economics. It shows how the subject reaches from the individual household to community and national welfare.

Jobs open to Home Science students such as dietitian, nutritionist, food technologist, textile designer, interior designer, preschool teacher, extension worker and entrepreneur. Each career uses the practical and scientific knowledge gained from the subject.

A group of people related by blood, marriage or adoption who live together and share resources, responsibilities and emotional bonds. It is the basic unit of society and the setting where most early care and social learning happen.

The expected behaviours and duties assigned to each member within a household, such as provider, caregiver or decision maker. These roles may change with age, employment or family circumstances and affect how work and resources are shared.

The stages a family passes through over time, from the newly married couple through childbearing, child rearing, launching of children and later years. Each stage brings different needs, demands and use of resources.

The planned use of available money, time, energy and skills to meet family goals and needs. It involves setting goals, making decisions, budgeting and evaluating results so that limited resources give maximum satisfaction.

Chemical substances in food that the body needs for energy, growth, repair and regulation of body processes. The main classes are carbohydrates, proteins, fats, vitamins, minerals and water, each with specific functions.

Nutrients required by the body in large amounts, namely carbohydrates, proteins and fats. They supply energy and building material, unlike vitamins and minerals which are needed only in small quantities.

Vitamins and minerals needed by the body in very small amounts to regulate processes and maintain health. Though tiny in quantity, their deficiency can cause serious disorders such as anaemia or night blindness.

A diet that supplies all the nutrients in the correct proportions and amounts needed for health, growth and activity. It includes energy-giving, body-building and protective foods in suitable combinations across the day.

The process of deciding what foods to prepare for meals so that nutritional needs, food habits, budget and time are all satisfied. Good planning reduces waste and ensures a balanced diet for the family.

Health problems caused by the lack of one or more essential nutrients in the diet, such as anaemia from iron deficiency or beriberi from thiamine deficiency. They are prevented by eating a varied balanced diet.

The process of treating and storing food to prevent spoilage by microorganisms, enzymes or chemical changes, so it stays safe and usable for a longer time. Methods include drying, salting, canning, freezing and pickling.

The deterioration of food that makes it unfit to eat, caused by bacteria, moulds, yeasts, enzymes, insects or poor storage. Signs include off smells, changed colour, slime and altered texture.

The deliberate addition of inferior, harmful or cheap substances to food to increase profit or bulk, such as mixing stones in pulses or dyes in spices. It is illegal and can seriously harm health.

Rules and limits set by authorities to ensure that food is free from harmful contaminants and is correctly labelled. In India these are enforced through bodies such as FSSAI under the Food Safety and Standards Act.

Practices that keep food clean and safe during handling, cooking and storage, such as washing hands, covering food and using clean utensils. Good hygiene prevents food-borne illness and cross-contamination.

A long, thin strand of material that can be spun into yarn and then woven or knitted into fabric. Fibres are classified as natural, such as cotton and silk, or man-made, such as polyester and rayon.

Fibres obtained directly from plants, animals or minerals, such as cotton, jute, silk and wool. They generally absorb moisture well and are comfortable but may shrink or wrinkle more easily.

Fibres produced chemically from raw materials such as petroleum or wood pulp, for example polyester, nylon and rayon. They are strong and quick-drying but often less absorbent than natural fibres.

The practices used to keep clothes clean and in good condition, including washing, drying, ironing and storing according to the fibre type. Correct care prevents shrinkage, fading and damage.

Standard pictograms printed on garment care labels that indicate washing temperature, bleaching, drying, ironing and dry-cleaning instructions. Following them helps preserve fabric quality and avoid damage.

The physical shelter in which a family lives, designed to provide protection, comfort, privacy and a healthy environment. Good housing meets basic needs for light, ventilation, sanitation and space.

The movement of fresh air into and stale air out of an enclosed space. Adequate ventilation removes heat, moisture, odours and pollutants, and is essential for healthy indoor living.

The planning and arrangement of indoor space, furniture, colour and lighting to make a room attractive, safe and convenient to use. It balances beauty with function and the needs of the users.

The study of the physical, cognitive, emotional and social changes a child undergoes from birth to adolescence. Understanding these stages helps caregivers provide suitable care, stimulation and guidance.

Typical skills or abilities a child is expected to achieve by a certain age, such as sitting, walking or speaking first words. They help parents and teachers track growth and identify delays early.

Voluntary activity that children enjoy and that supports physical, mental, social and emotional growth. Through play children learn cooperation, problem solving and expression of feelings.

Daily habits that keep the body clean and healthy, such as bathing, brushing teeth, washing hands and wearing clean clothes. These habits prevent infection and promote good health and social acceptance.

The provision and maintenance of clean water, safe disposal of waste and proper toilet facilities to protect health. Poor sanitation spreads disease, so it is a key part of community health.

Immediate, temporary help given to an injured or ill person before professional medical treatment is available. It aims to save life, prevent worsening of injury and relieve pain.

A person who buys goods or services for personal or family use rather than for resale. Consumers have rights to safety, information and redress when products or services are unsatisfactory.

The legal and moral entitlements of buyers, including the right to safety, information, choice, being heard and redressal. These rights protect people from unfair trade practices and defective goods.

An Indian law that safeguards buyers of goods and services and provides forums for complaints and compensation. It defines unfair trade practices and allows consumers to seek redressal.

A plan that estimates expected income and sets limits for expenditure over a period of time. A family budget helps control spending, avoid debt and direct money towards important goals.

The part of income that is not spent and is kept aside for future needs or emergencies. Savings can be held in cash, bank accounts or other safe instruments and provide financial security.

A trained professional who plans and supervises diets for individuals and groups, including patients needing therapeutic diets. The role applies nutrition science to maintain or restore health.

A process of carrying useful knowledge and skills from institutions to families and communities through demonstrations, campaigns and training. It helps people improve their daily living practices.