MATSEC SEC Home Economics flashcards

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

Energy value of fat

Fat provides 9 kilocalories per gram, more than double the 4 kcal per gram from carbohydrate or protein, so reducing fat intake is the fastest way to lower dietary energy density.

Basal metabolic rate

The energy the body uses at complete rest to maintain breathing, heartbeat and body temperature. It accounts for roughly 60 to 70 percent of total daily energy expenditure in most adults.

Protein complementation

Combining two plant proteins with different limiting amino acids, such as rice and beans, in one meal to supply a fuller amino acid profile, useful in vegetarian and low-cost diets.

Dietary fibre function

Indigestible plant carbohydrate that adds bulk, prevents constipation, slows glucose absorption and lowers cholesterol. Adults need about 30 grams daily from wholegrains, pulses and vegetables.

Iron deficiency anaemia

Caused by too little iron for haemoglobin production, giving fatigue, pallor and breathlessness. Iron from meat is better absorbed; vitamin C boosts absorption of plant iron.

Vitamin D and calcium

Vitamin D enables calcium absorption for strong bones and teeth. Deficiency in children causes rickets; in adults it causes osteomalacia. Sunlight on skin is the main source.

Water-soluble vitamins

Vitamins B and C dissolve in water, are not stored in the body and are lost in cooking water or by heat. Gentle cooking and using the cooking liquid preserve them.

Eatwell Guide proportions

A model plate where fruit and vegetables fill about one third, starchy carbohydrates about one third, with smaller shares of dairy, protein foods and limited oils and spreads.

Danger zone temperature

Bacteria multiply fastest between 5 and 63 degrees Celsius. Food should be kept out of this range, chilled below 5 or held hot above 63 degrees Celsius.

Cross-contamination prevention

Using separate chopping boards and knives for raw meat and ready-to-eat food, washing hands after handling raw poultry, and storing raw meat below cooked food in the fridge.

Safe reheating rule

Reheated food must reach at least 70 degrees Celsius throughout and be eaten immediately; food should only be reheated once, as repeated cooling and warming allows bacterial growth.

Freezer storage temperature

A freezer should be at -18 degrees Celsius or colder. Freezing stops bacterial growth but does not kill bacteria, so thawed food must be handled as fresh and never refrozen raw.

Food labelling requirements

Prepacked food must show name, ingredients in descending weight order, allergens highlighted, net quantity, best-before or use-by date, storage conditions and nutrition declaration per 100 grams.

Use-by versus best-before

Use-by dates concern safety and foods must not be eaten after them; best-before dates concern quality, so food may still be safe after that date but may lose texture or flavour.

Mechanical digestion

Physical breakdown of food by chewing, churning in the stomach and segmentation in the small intestine, increasing surface area for enzymes without changing chemical composition.

Enzyme action in digestion

Amylase breaks starch to sugars in the mouth, protease breaks protein to amino acids in the stomach, and lipase breaks fat to fatty acids and glycerol in the small intestine.

Villi and absorption

Finger-like projections lining the small intestine that increase surface area for absorbing digested nutrients into blood and lymph; they contain capillaries and a lacteal.

Coeliac disease

An autoimmune reaction to gluten in wheat, barley and rye that damages intestinal villi, impairing nutrient absorption. Treatment is a strict lifelong gluten-free diet.

Type 2 diabetes diet

Managed by controlling total carbohydrate, choosing low-glycaemic wholegrains, eating regular meals, limiting free sugars and maintaining healthy body weight alongside medication or insulin.

Textile fibre burn test

Cotton burns with a paper smell and grey ash; wool smells of burning hair and forms a crushable bead; polyester melts and leaves a hard bead, distinguishing natural from synthetic fibres.

Warp and weft

In woven fabric the warp threads run lengthwise and are stronger, while the weft threads run across. The selvedge marks the warp direction and does not fray.

Knitted fabric properties

Made from interlocking loops, knitted fabric stretches and is comfortable but can ladder; woven fabric is more stable and durable because threads cross at right angles.

Cotton care label symbol

A tub symbol with a number gives the maximum wash temperature; a hand in the tub means hand wash only; a crossed-out tub means do not wash. Always follow the most restrictive symbol.

Ironing temperature symbol

An iron symbol with one dot means low heat for synthetics such as acrylic, two dots medium for wool and blends, three dots high for cotton and linen; a crossed iron means no ironing.

Pattern layout and grain

Pattern pieces are pinned with their grain-line parallel to the selvedge before cutting, ensuring the finished garment hangs correctly and does not twist after washing.

Seam allowance

The extra fabric between the stitching line and the raw edge, typically 1.5 centimetres on commercial patterns, trimmed or neatened to prevent fraying.

Budget types

A fixed budget covers regular commitments such as rent; a variable budget covers changing costs such as food and utilities; an occasional budget covers irregular items such as insurance or gifts.

Gross and net income

Gross income is earnings before deductions; net income is the amount received after tax and social security. Budgets must be planned on net income, not gross.

Needs versus wants

Needs are essential for survival and health such as food, shelter and clothing; wants improve comfort but are not essential. Prioritising needs first is the basis of resource management.

Consumer guarantee period

Under EU and Maltese consumer law goods must be as described and fit for purpose, with a two-year legal guarantee against faults present at delivery.

Distance selling cancellation right

For online or telephone purchases the consumer may withdraw within 14 days of receiving goods without giving a reason, subject to exceptions such as perishable items or personalised goods.

Family life cycle stages

Stages from beginning family through childbearing and launching to ageing, each changing housing, income and nutritional needs, which guides resource-management decisions.