UPMSP Class 12 Home Science key terms

A daily eating pattern that supplies all essential nutrients in the amounts the body needs, drawn from a mix of cereals, pulses, vegetables, fruits, milk products and fats in suitable proportions.

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 set of foods grouped because they supply similar nutrients, such as cereals and millets, pulses and legumes, milk and meat, vegetables and fruits, and fats and sugars, used to plan varied meals.

The process of deciding what dishes to prepare and in what amounts, keeping in mind nutrient needs, budget, season, availability, family likes and the time and skills of the cook.

A table showing measured portions of different foods that supply roughly the same energy and macronutrients, so one item can be swapped for another while keeping the diet's nutrient value similar.

The indigestible carbohydrate parts of plant foods such as whole grains, pulses, fruits and vegetables; they add bulk, help prevent constipation and support healthy digestion.

An illness caused by too little of a nutrient over time, such as anaemia from low iron, goitre from low iodine, or night blindness from low vitamin A.

Adding one or more essential nutrients to a common food during processing so that people who eat it regularly get more of that nutrient, for example iodine in salt or iron in flour.

Methods used to stop or slow the spoilage of food by microorganisms, enzymes or oxidation, so that it stays safe and edible for a longer time, such as drying, canning, freezing or pickling.

The change that makes food unfit to eat, shown by bad smell, sour taste, mould, slime or gas, usually caused by bacteria, yeast, mould growth or enzyme action.

Keeping food free from harmful microorganisms, chemicals and physical dirt at every stage from buying and storing to cooking and serving, so that eating it does not cause illness.

Adding a cheaper or harmful substance to a food to increase its bulk or improve its look, such as chalk powder in flour or water in milk, which lowers quality and can harm health.

Personal and kitchen practices that keep food clean, including washing hands, cleaning utensils and surfaces, covering food, and keeping raw and cooked items separate.

Studying human growth and development across all stages from conception to old age, noting how needs and abilities change at each stage, such as infancy, childhood, adolescence and adulthood.

A skill or behaviour most children can do by a certain age, such as sitting with support by about six months or speaking simple words by about one year, used to check normal progress.

The stage between childhood and adulthood, roughly ages 10 to 19, marked by rapid physical growth, puberty, emotional swings and growing independence and identity.

The spontaneous activity of children that gives enjoyment and is the main way they learn movement, language, social rules and problem solving; it may be physical, pretend or constructive.

Planning and using available resources such as time, money, energy and skills in the best way to reach family goals with the least waste.

A written plan that sets out expected income and how it will be spent over a period, helping a family control spending, save for goals and avoid debt.

Money set aside from income instead of being spent now, kept for emergencies, future needs or investment, often through a bank, post office or recurring deposit.

The process of identifying a problem, listing possible choices, weighing their results and choosing the best one, then acting on and reviewing that choice.

The basic hair-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.

A long, continuous strand made by twisting fibres together, strong enough to be knitted or woven into fabric; the amount of twist affects its strength and smoothness.

Making fabric by interlacing two sets of yarn at right angles on a loom, the lengthwise warp and the crosswise weft, producing woven cloth such as plain, twill or satin.

The shelter in which a family lives, judged not only by walls and roof but by space, light, ventilation, sanitation, safety and its fit with the family's needs.

The movement of fresh air into and stale air out of a room through windows, doors, vents or fans, needed to remove odours, moisture and heat and keep occupants comfortable and healthy.

Arranging and beautifying the inside of a home through colour, furniture placement, lighting, textures and accessories so that spaces are attractive, comfortable and easy to use.

A planned combination of colours used in a room, such as related, contrasting or monochromatic, chosen to create a mood and make a space look larger, warmer or calmer.

The immediate, simple care given to an injured or suddenly ill person before professional help arrives, aimed at saving life, preventing worsening and easing pain.

Laws, standards and agencies that guard buyers against unsafe goods, false claims and cheating, giving them rights to information, redress and safe products.

The entitlements of a buyer, such as the right to safety, to be informed, to choose, to be heard and to seek compensation, which balance the power of sellers.

Programmes and practices that improve the well-being of family members, including health care, nutrition, education, planned family size and support for vulnerable members.

An applied field that studies food, clothing, shelter, human development and resource use to improve everyday living, drawing on science, economics and social studies.

Using home science knowledge in real settings through projects, demonstrations and fieldwork, such as running a nutrition survey or preparing a low-cost balanced meal.

A planned practical assignment in which a student studies a real problem, collects and records information, and presents findings and suggestions in a written report.