MATSEC AM Home Economics and Human Ecology key terms

A nutrient needed by the body in large amounts to supply energy or build tissue: carbohydrate, protein and fat. Each gram supplies a different amount of energy.

A vitamin or mineral needed only in small quantities for normal body functions, but essential for health. Deficiencies can cause specific deficiency diseases even when energy intake is adequate.

A set of science-based intake figures, such as reference intakes and guideline daily amounts, used to assess whether a diet supplies enough or too much of a nutrient for a given population group.

The amount of useful nutrients a food provides relative to the energy it supplies. Foods high in vitamins and minerals but low in calories are described as nutrient dense.

The number of kilocalories or kilojoules provided per gram or per standard portion of a food. Water- and fibre-rich foods are low in energy density and help control portion size.

A ranking of carbohydrate-containing foods by how quickly they raise blood glucose compared with a reference food. Low-GI foods are digested more slowly and give a steadier release of energy.

The indigestible parts of plant foods, including cellulose and pectin, that add bulk to the diet, support bowel function and help manage blood cholesterol and glucose. It also promotes satiety.

The proportion of a nutrient in a food that is absorbed and used by the body. It is affected by food processing, the presence of other nutrients and the person's physiological state.

A chemical reaction between amino acids and reducing sugars during dry heat that produces brown colour and savoury flavours, as in baked bread crust or grilled meat. It also reduces protein quality.

The browning of sugar when heated strongly, producing characteristic colour and flavour without involving protein. It is used in making caramel, toffee and syrup, and raises the risk of burning sugars.

The process in which starch granules absorb water and swell when heated, thickening a liquid. On cooling, some starch may set into a gel, as in a white sauce or custard.

The breakdown of starch into shorter chains called dextrins during dry heat, giving brown colour and a toasted flavour. It occurs when bread is toasted or flour is browned.

The dispersion of one liquid into another that would normally separate, achieved with an emulsifier such as lecithin in egg yolk. Mayonnaise is a familiar example of an oil-in-water emulsion.

The setting or thickening of protein when heated or exposed to acid, as when egg white solidifies or milk curdles. Overheating causes shrinkage and loss of water from protein foods.

The change in a protein's structure caused by heat, acid, salt or mechanical action, altering its functional properties. It may improve or reduce the food's usefulness, as in whisked egg white.

The transfer of harmful microorganisms or chemicals from a contaminated source to a clean food, surface or utensil. It is prevented by separate chopping boards and thorough handwashing.

The temperature range, roughly 5 degrees Celsius to 63 degrees Celsius, in which bacteria multiply most rapidly. Food should be kept outside this range during storage and holding.

A food that supports rapid growth of pathogens because it is moist, protein-rich and near neutral in acidity, such as cooked meat, dairy products and rice. Such foods need careful refrigeration.

Any method that slows or stops spoilage by microorganisms, enzymes or oxidation, extending shelf life. Examples include chilling, freezing, drying, canning, pickling and irradiation.

A measure of the free water in a food that microorganisms can use for growth. Lowering water activity by drying, salting or adding sugar inhibits spoilage organisms.

Briefly immersing food, especially vegetables, in boiling water before freezing or drying. It destroys enzymes that cause browning and off-flavours and helps retain colour, texture and vitamins.

The addition of one or more nutrients to a food to improve its nutritional value, such as adding iodine to salt or iron to flour. It is a public health measure against deficiency diseases.

The gradual introduction of solid foods alongside milk, usually from around six months, while milk remains the main drink. It develops chewing skills and supplies nutrients such as iron.

A graph of a child's weight, length or head circumference plotted against age percentiles. It helps identify faltering growth or overweight and prompts early referral for assessment.

Coordinated movements of the small muscles of the hand and fingers, developed through activities such as grasping, scribbling and buttoning. They underpin self-feeding and later dressing independence.

Movements using the large muscles of the body, such as rolling, sitting, crawling and walking. Their sequence is broadly predictable but the age at which each milestone appears varies.

The emotional bond a baby forms with a caregiver who responds consistently to its needs. Secure attachment supports later confidence, relationships and emotional regulation.

Distress shown by an infant or toddler when parted from a main caregiver, typically appearing in the second half of the first year. It is a normal stage of development that eases with reassurance.

The value of the next best alternative given up when a household chooses how to spend money, time or other resources. It underlies all budgeting and resource allocation decisions.

A plan that estimates expected income and expenditure over a set period and matches spending to priorities. Comparing actual with planned figures helps a household control its finances.

Needs are essentials for survival and health, such as food and shelter; wants are desirable extras. Distinguishing them helps prioritise limited household income and avoid debt.

Using goods and resources in a way that meets present needs without compromising those of future generations. It includes reducing waste, repairing items and choosing durable, ethically produced products.

The total greenhouse gas emissions, expressed as carbon dioxide equivalent, caused by an activity, product or household. It can be reduced by cutting energy use and food waste.

Getting the same useful output, such as heat or light, with less energy input. Appliance energy labels and home insulation help households lower costs and emissions.

A trading arrangement that guarantees producers in developing countries a minimum price, decent working conditions and a social premium for community projects. It links consumer choices to producer welfare.

Legal protections for buyers, including the right to goods that are of satisfactory quality, fit for purpose and as described, and to redress when they are not. They also cover safety and honest labelling.

The cost of a product per standard unit of weight, volume or count, used to compare value between different pack sizes. Shops must display it for many groceries in many jurisdictions.

The information on a garment's label describing fibre content, washing temperature, drying and ironing instructions. Following it prevents shrinkage, colour loss and damage to fabrics.