MATSEC AM Home Economics and Human Ecology flashcards

34 cards. Read the term and the definition here. The deck at the top of this page is optional.

Macronutrient energy values

Carbohydrate and protein provide 4 kcal/g (17 kJ/g); fat provides 9 kcal/g (37 kJ/g); alcohol provides 7 kcal/g (29 kJ/g).

BMI formula

Body mass index = weight (kg) divided by height squared (m²). Adult categories: under 18.5 underweight, 18.5–24.9 healthy, 25–29.9 overweight, 30+ obese.

Free sugars upper limit

SACN recommends free sugars (added sugars plus those in honey, syrups and fruit juice) should not exceed 5% of daily energy intake, roughly 30 g for an adult.

Vitamin D recommendation

UK advice: all adults and children over one year should take a daily supplement of 10 micrograms (400 IU) vitamin D, especially in winter when sunlight is weak.

Maillard reaction

Chemical reaction between reducing sugars and amino acids when heated above about 140°C, producing brown colour and savoury flavours, as in toast, roast meat and bread crust.

Gelatinisation

Starch granules absorb water and swell when heated in liquid, typically between 60 and 80°C, thickening the mixture; on cooling, a gel may form, as in custard or sauces.

Emulsion

A dispersion of one liquid in another that does not normally mix. Oil-in-water emulsions (mayonnaise) are stabilised by emulsifiers such as lecithin in egg yolk.

Enzymatic browning

Browning of cut fruit and vegetables when polyphenol oxidase acts on phenolic compounds in the presence of oxygen; inhibited by acid, blanching or excluding oxygen.

Danger zone

Temperature range between 5°C and 63°C in which food-poisoning bacteria multiply most rapidly; high-risk foods should not be kept in this range for long.

HACCP

Hazard Analysis and Critical Control Point system with seven principles: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification and record keeping.

Pasteurisation

Heat treatment of liquids such as milk at 72°C for 15 seconds (HTST) or 63°C for 30 minutes (LTLT) to destroy pathogens; the product still needs refrigeration.

Cross-contamination

Transfer of harmful microorganisms from raw foods, surfaces, hands or equipment to ready-to-eat food; prevented by colour-coded boards, hand washing and separation.

Folic acid in pregnancy

Women should take 400 micrograms folic acid daily before conception and for the first 12 weeks of pregnancy to reduce risk of neural tube defects such as spina bifida.

Weaning

Introduction of solid foods alongside breast milk or formula from around six months. Iron-rich foods are offered first; honey is avoided before 12 months due to botulism risk.

Erikson's stages

Psychosocial development model with eight stages across the lifespan, including trust versus mistrust in infancy and identity versus role confusion in adolescence.

Sarcopenia

Age-related loss of skeletal muscle mass and strength beginning around age 30; protein needs may rise to 1.0–1.2 g per kg body weight in older adults.

Opportunity cost

The value of the next best alternative given up when a resource such as money or time is allocated to one use rather than another.

Family life cycle

Stages a family passes through: beginning (new couple), expanding (children born), contracting (children leave home) and ageing (retirement), each with different resource demands.

APR

Annual percentage rate: the true annual cost of borrowing including fees and charges, allowing fair comparison between credit offers rather than comparing monthly payments alone.

Work simplification

Management technique that reduces time and energy spent on tasks by reorganising layout, combining steps, using labour-saving equipment or batch cooking.

Fibre properties

Cotton and linen are cellulose fibres that are absorbent, strong when wet and washable at high temperatures; linen creases easily while cotton is versatile and durable.

Care label symbols

Wash tub with number gives maximum wash temperature; triangle allows bleaching; square permits tumble drying; iron shows temperature by dots; circle indicates dry cleaning.

Colour fastness

A fabric's resistance to colour loss during washing, exposure to light or rubbing (crocking); tested on a small sample before washing the whole garment.

GOTS

Global Organic Textile Standard: certification for textiles made from at least 70% organic fibres, with environmental and social criteria covering the whole supply chain.

Kitchen work triangle

Imaginary lines linking sink, hob and refrigerator; each leg should be between 1.2 and 2.7 metres to reduce unnecessary walking and fatigue during food preparation.

Condensation control

Preventing moisture-laden air from condensing on cold surfaces by increasing ventilation, insulating walls, using extractor fans and avoiding indoor clothes drying without ventilation.

Universal design

Design of homes and products usable by everyone regardless of age or ability, based on seven principles including equitable use, flexibility and low physical effort.

Relative humidity

Amount of water vapour in air expressed as a percentage of the maximum it can hold at that temperature; indoor comfort range is about 40–60%.

WHO definition of health

Health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity, as defined by the World Health Organization.

Determinants of health

Factors influencing health: biological, behavioural, physical environment, social and economic conditions (income, education, employment) and access to healthcare services.

Physical activity guidelines

WHO advises adults to do 150–300 minutes of moderate or 75–150 minutes of vigorous activity weekly, plus muscle-strengthening exercise on two or more days.

Food security

Reliable access to sufficient, safe and nutritious food that meets dietary needs for an active and healthy life; household food insecurity is measured by standard survey modules.

Fair test

Investigation in which only the independent variable is changed while all other variables are kept constant, so that results can be attributed to the variable tested.

Sensory evaluation

Scientific testing of food using human senses; difference tests (triangle, paired comparison) detect differences, while hedonic scales measure preference on a 1–9 scale.