UPMSP Intermediate Human Science key terms

A daily eating pattern that supplies energy and all essential nutrients in the proportions the body needs, drawn from several food groups rather than relying on one type of food.

A set of foods sharing similar nutrient profiles, such as cereals, pulses, milk products, vegetables and fruits, used to plan varied meals and check that no nutrient source is missing.

The average daily intake level of a nutrient judged sufficient to meet the requirement of nearly all healthy people in a defined age and sex group, used for planning diets and assessing adequacy.

An illness caused by a persistent shortfall of one or more nutrients, such as anaemia from iron lack or night blindness from vitamin A lack, usually reversible when the missing nutrient is restored.

Deliberately adding one or more micronutrients to a commonly eaten food, such as iodine to salt or iron to flour, so that a whole population gains the nutrient without changing its usual diet.

Treating food by drying, salting, canning, freezing or fermenting to slow spoilage by microorganisms and enzymes, extending shelf life while keeping the food safe and acceptable to eat.

Practices that keep food free from harmful contamination at every stage, including washing hands and utensils, separating raw and cooked foods, cooking thoroughly and storing food at safe temperatures.

The gradual introduction of soft semi-solid foods alongside breast milk from about six months, while breastfeeding continues, so the infant gains energy, iron and other nutrients needed for growth.

Regularly measuring a child's weight, height and head circumference and plotting them on standard charts to detect faltering growth or malnutrition early and to guide feeding advice.

A condition arising from too little, too much or an unbalanced supply of nutrients, covering undernutrition such as stunting and wasting as well as overweight and micronutrient deficiencies.

A screening measure calculated by dividing body weight in kilograms by the square of height in metres, used to classify adults as underweight, normal, overweight or obese.

The energy a resting person expends in a warm, quiet state to maintain breathing, circulation and cell activity, forming the largest part of total daily energy expenditure.

The indigestible carbohydrate components of plant foods such as whole grains, pulses and vegetables, which add bulk, soften stools and help prevent constipation and some chronic diseases.

A textile fibre obtained from plants, animals or minerals without chemical synthesis, for example cotton, jute, silk and wool, each with characteristic length, strength and moisture behaviour.

A continuous strand of twisted fibres or filaments produced by spinning, whose twist and thickness determine the strength, texture and appearance of the fabric woven or knitted from it.

The order in which warp and weft yarns interlace on a loom, giving plain, twill or satin structures that differ in surface appearance, drape, strength and suitability for particular garments.

Colour application processes in which dye penetrates the whole fabric or is applied in patterns to one surface, affecting colour fastness to washing, light and rubbing.

A permanently attached tag giving fibre content and recommended washing, bleaching, drying and ironing instructions, helping consumers prolong garment life and avoid damage.

The process of measuring the body and drawing paper shapes from which garment pieces are cut, allowing accurate fit before fabric is cut and reducing wastage.

Recording standard body dimensions such as bust, waist, hip and length with a tape held level and snug, forming the basis for correct pattern size and well-fitting clothing.

The method used to enclose raw fabric edges within a seam, such as overcasting, French or flat-felled seams, preventing fraying and giving a neat, durable inside to the garment.

The planned use of time, money, energy and materials to reach family goals, involving identifying resources, setting priorities and evaluating results to reduce waste and stress.

A written plan that estimates expected income and allocates it to fixed, flexible and discretionary expenses over a set period, helping a family control spending and save.

Rearranging tasks, tools and workspace so that the same result is achieved with less time, walking and fatigue, often by combining steps or improving kitchen layout.

Legally recognised protections for buyers, including safety, information, choice, redress and the right to be heard, which support complaints about defective goods or misleading claims.

The study of fitting tasks, tools and furniture to human body dimensions and movement, reducing strain and injury during household work, study or paid employment.

The alignment of body segments maintained against gravity while standing, sitting or lifting, with good posture distributing load evenly and poor posture contributing to back and joint pain.

Provision and safe management of toilets, drainage, sewage and waste disposal so that human excreta do not contaminate water, food or soil and do not spread infection.

Water free from pathogens and harmful chemicals at concentrations that do not threaten health, made safe by boiling, filtering, chlorination or protected piped supply.

An illness transmitted by an insect or other organism that carries a pathogen between hosts, such as malaria through mosquitoes, controlled mainly by reducing breeding sites and using protection.

Protecting a person from infection by giving a vaccine that stimulates the immune system to produce antibodies and memory cells, ideally before natural exposure occurs.

Immediate, temporary care given to an injured or suddenly ill person before professional help arrives, aimed at preserving life, preventing worsening and promoting recovery.

The tract and glands that break food down mechanically and chemically, absorb nutrients and water, and eliminate residue, extending from mouth to large intestine.

A protein that speeds up a specific chemical reaction in the body without being consumed, such as salivary amylase breaking starch into sugars during digestion.

A theory describing four sequential stages of thinking from sensorimotor infancy through preoperational, concrete operational and formal operational reasoning, each with characteristic limits.

A skill or behaviour most children acquire within an expected age range, such as sitting, first words or cooperative play, used to track progress and flag possible delay.

Voluntary activity children pursue for enjoyment, which develops motor skills, language, social roles and problem solving, and is therefore valued as a learning medium rather than mere idleness.

The lifelong process through which a person learns the norms, values, language and roles of a society, first within the family and later through school, peers and media.

The sequence of stages a family typically passes through, from formation and child-rearing to launching children and later years, each bringing different needs and resource demands.

The value of the best alternative given up when a choice is made, so spending money on one item means forgoing whatever else that money could have bought.