MATSEC IM Home Economics key terms

A nutrient needed by the body in relatively large amounts to supply energy or build tissue: carbohydrate, protein and fat. Alcohol also yields energy but is not usually classed as a nutrient.

A vitamin or mineral required in very small quantities for normal body functioning and health, without supplying energy. Deficiencies can cause specific conditions even when energy intake is adequate.

A set of figures used to assess whether nutrient intakes are adequate, including reference intakes, lower reference nutrient intakes and safe upper limits. They guide menu planning and labelling rather than prescribing individual diets.

The relationship between energy taken in from food and drink and energy used by the body for metabolism, activity and growth. A sustained surplus leads to weight gain; a sustained deficit leads to weight loss.

The energy the body uses at complete rest to maintain breathing, circulation, temperature and cell activity. It is the largest component of energy expenditure for most people and depends on age, sex, body size and composition.

The deliberate addition of one or more nutrients to a food during manufacture to improve its nutritional value, such as adding vitamins to breakfast cereals or flour. It differs from enrichment in some countries' terminology.

The transfer of harmful microorganisms or allergens from one food, surface or utensil to another, often via hands, chopping boards or raw juices. It is a major cause of foodborne illness in domestic kitchens.

The temperature range, commonly quoted as 5 to 63 degrees Celsius, in which bacteria multiply most rapidly. Food should be kept either below or above this range to limit bacterial growth.

A food that supports rapid growth of harmful bacteria because it is moist, high in protein and low in acidity, such as cooked meat, dairy products, eggs and shellfish. Such foods need careful storage and thorough cooking.

A systematic food safety management approach that identifies biological, chemical and physical hazards at each stage of production, sets control points and records monitoring. It underpins legal food safety requirements in many countries.

The ability to follow a food or ingredient through all stages of production, processing and distribution, usually by batch records. It allows a product to be withdrawn quickly if a safety problem is found.

A substance, usually a protein in foods such as peanuts, milk, egg or shellfish, that triggers an abnormal immune response in sensitive people. Labelling rules require it to be declared clearly on packaged food.

A non-immune reaction to a food or additive, causing symptoms such as bloating or headaches, for example lactose intolerance. It is different from allergy because the immune system is not involved and reactions are usually dose-related.

An autoimmune condition in which eating gluten damages the lining of the small intestine and reduces nutrient absorption. It is managed by a lifelong strict gluten-free diet rather than by medication.

The breakdown of sugars when heated dry, producing brown colour and characteristic sweet, nutty flavours, as in browned onions or toffee. It is distinct from the browning of proteins and sugars that occurs in the Maillard reaction.

A chemical reaction between amino acids and reducing sugars that browns food and creates savoury flavours when heated, as in toast or roast meat. It needs both protein and sugar and is favoured by dry heat.

The process in which starch granules absorb water and swell when heated, thickening a liquid, as in sauce or custard. On cooling the mixture may set to a gel, as with cornflour.

The breakdown of starch into shorter chains called dextrins when heated dry, giving toast its crisp texture and brown colour. It explains why bread browns before it burns.

The permanent change in a protein's structure caused by heat, acid or mechanical action, which alters its texture and function, as when egg white coagulates or meat firms on cooking.

The setting or thickening of protein when denatured, for example when egg thickens a custard or meat fibres shrink during cooking. Too much heat or acid makes the protein over-coagulate and squeeze out water.

A stable mixture of two liquids that do not normally mix, such as oil and water, held together by an emulsifier. Mayonnaise is an oil-in-water emulsion stabilised by lecithin in egg yolk.

In baking, fat that coats flour particles and limits gluten development, giving a crumbly, tender texture to pastry or shortbread. The term also describes any fat used for this purpose.

A protein complex formed when wheat flour is mixed with water, giving dough its elasticity and strength. Kneading develops it; fats and gentle handling limit it.

The proportion of a vitamin or mineral that remains in food after preparation and cooking. Water-soluble vitamins are lost through leaching, heat and oxygen, so short cooking times and minimal water help preserve them.

The amount of a food served to one person at one occasion, which affects total energy and nutrient intake. Portion sizes have grown in many food outlets, complicating efforts to eat to appetite.

The process of deciding in advance what dishes will be served, in what quantities and in what order, to meet nutritional needs, budget, time and preferences. It reduces waste and helps control cost.

A plan of expected income and expenditure over a period, used to control spending and avoid debt. In home management it may cover weekly food costs, bills and savings.

The value of the next best alternative given up when a choice is made, such as spending on a ready meal instead of ingredients. It applies to time and effort as well as money.

Needs are essentials for survival and health, such as food, shelter and warmth; wants are desirable extras that improve comfort or status. Distinguishing them helps prioritise limited resources.

Legal protections for buyers, including the right to goods of satisfactory quality, fit for purpose and as described, plus remedies such as refund, repair or replacement. They also cover safety and fair trading.

Laws, agencies and codes that guard buyers against unsafe goods, misleading claims and unfair contracts. Examples include product safety rules, advertising standards and complaint procedures.

The information printed on packaging, including ingredients, allergens, weight, storage instructions, date marks and nutrition information. It enables informed comparison and safe use of the product.

A date printed on food packaging indicating quality or safety, such as a best-before date for quality or a use-by date for safety. Food should not be eaten after a use-by date.

Using goods and services in ways that meet present needs without compromising resources for future generations, for example reducing waste, buying seasonal food and choosing durable products. It considers environmental and social impacts.

The distance food travels from production to the point of sale or consumption, used as one indicator of environmental impact. It is a partial measure because transport is only one part of a food's footprint.

Produce grown and harvested at its natural time of year in the local climate, often cheaper, fresher and with lower storage and transport demands. Buying it can reduce environmental impact.

Collecting and processing used materials so they can be made into new products, reducing demand for raw materials and landfill. It works best when materials are clean and sorted correctly.

An order of preference for managing waste: prevent, reuse, recycle, recover energy, then dispose. It encourages avoiding waste creation before considering recycling or landfill.

The sequence of stages a person passes through from conception to old age, each with different physical, social and nutritional needs. Understanding it helps tailor care and provision.

The gradual introduction of solid foods alongside milk, usually starting around six months, as an infant's needs outgrow milk alone. It develops chewing, allergy tolerance and eating skills.

A demographic shift in which the proportion of older people rises because of longer life expectancy and lower birth rates. It increases demand for health, care and adapted housing.

Housing designed or modified so it can meet changing needs, such as level access, wider doorways and grab rails. It supports independence for older or disabled residents.

Designing products and environments to be usable by as many people as possible without adaptation, for example lever taps or clear contrasting signage. It benefits users of all ages and abilities.

The characteristics of textile fibres, such as absorbency, strength, elasticity, warmth and flammability, that determine how a fabric performs and how it should be washed and cared for.

A fabric made by combining two or more fibre types, such as polyester and cotton, to gain benefits like durability plus absorbency. Blends need care suited to the most delicate component.

A label giving instructions for washing, drying, ironing and dry cleaning a garment, based on its fibre content and construction. Following it protects the item and reduces returns and waste.

A planned practical enquiry that tests a question, such as comparing two recipes, using fair testing, measurement and recording of results. Conclusions should be based on evidence collected.

Judging the success of a product or process against clear criteria, such as taste, cost, nutrition and appearance, and suggesting improvements. It turns practical work into learning.

Assessing food using the senses, often with trained or untrained tasters rating appearance, aroma, taste, texture and overall acceptability. It should be conducted fairly with coded samples.