MATSEC SEC Home Economics key terms

Chemical substances in food that the body needs to grow, repair itself and stay healthy. They include proteins, fats, carbohydrates, vitamins, minerals, water and fibre, each performing different jobs in the body.

Nutrients the body needs in large amounts to supply energy and building materials. They are carbohydrates, proteins and fats, and they make up most of the weight of the food we eat each day.

Vitamins and minerals required by the body in very small quantities. They do not supply energy but are essential for processes such as blood clotting, bone formation, immunity and the release of energy from food.

A diet containing all the nutrients the body needs, in the correct proportions, eaten regularly over time. It provides enough energy without excess and includes a variety of foods from each food group.

A visual model showing the proportions of different food groups that together make up a healthy, balanced diet. It encourages plenty of fruit, vegetables and starchy carbohydrates, some dairy or alternatives, and small amounts of fats and sugars.

The amount of energy a food provides when it is metabolised, usually measured in kilocalories or kilojoules. Carbohydrates and proteins supply about 4 kcal per gram, fats about 9 kcal per gram.

The energy the body uses at complete rest to maintain vital functions such as breathing, heartbeat and body temperature. It is the largest part of most people's daily energy needs and depends on age, sex and body size.

The relationship between the energy taken in from food and drink and the energy used by the body. Eating more than is used leads to weight gain; using more than is eaten leads to weight loss.

A nutrient made of amino acids that builds and repairs body tissues such as muscle, skin and blood. Good sources include meat, fish, eggs, dairy products, pulses, nuts and soya.

The building blocks from which proteins are made. The body can make some of them, but others, called essential amino acids, must be supplied by the food we eat.

Two or more plant foods eaten together whose amino acids combine to provide a better protein quality than either alone. Examples are beans with rice, or bread with peanut butter.

The body's main source of energy, found in foods such as bread, pasta, rice, potatoes and sugar. They are classified as simple sugars or complex starches, and fibre is also a type of carbohydrate.

The indigestible parts of plant foods that help keep the digestive system healthy and prevent constipation. It is found in wholegrain cereals, fruit, vegetables, pulses and nuts.

A nutrient that provides a concentrated source of energy and helps the body absorb vitamins A, D, E and K. Fats are classified as saturated, monounsaturated and polyunsaturated.

A type of fat, usually solid at room temperature, found mainly in animal foods such as butter, lard and fatty meat. Eating too much can raise blood cholesterol and increase the risk of heart disease.

A type of fat, usually liquid at room temperature, found in vegetable oils, oily fish, nuts and avocados. It is divided into monounsaturated and polyunsaturated fats and is generally healthier than saturated fat.

A waxy substance found in the blood and in animal foods. The body needs some, but high levels, especially of LDL cholesterol, can clog arteries and lead to heart disease.

An organic micronutrient needed in small amounts for normal growth and health. Vitamins are classified as fat-soluble (A, D, E, K) or water-soluble (B group and C), and each has specific functions.

An inorganic micronutrient such as calcium, iron, zinc or potassium that the body needs for functions including strong bones, healthy blood and fluid balance. Minerals are not destroyed by cooking.

A ranking of carbohydrate foods according to how quickly they raise blood glucose levels after eating. Foods with a low value release energy slowly, while those with a high value cause rapid rises.

Practices that keep food safe by preventing contamination with harmful bacteria, viruses or chemicals. It covers clean hands and surfaces, correct storage temperatures, thorough cooking and separating raw and cooked foods.

The transfer of harmful bacteria from one food, surface or utensil to another. It often happens when raw meat juices touch ready-to-eat foods, or when the same chopping board is used without washing.

The temperature range, roughly 5 degrees Celsius to 63 degrees Celsius, in which bacteria multiply most rapidly. Food should be kept out of this range by refrigerating or cooking it properly.

Illness caused by eating food contaminated with bacteria, toxins or viruses, with symptoms such as vomiting, diarrhoea and stomach cramps. It is largely preventable through good food hygiene.

Methods used to slow or stop the growth of micro-organisms so food keeps longer. Techniques include refrigeration, freezing, drying, canning, pickling, salting and adding sugar.

The correct placing and packaging of foods to keep them safe and at good quality. It includes storing dry goods in airtight containers, refrigerating perishables and following use-by dates.

Edible food that is thrown away, either because it spoils or because too much is bought, cooked or served. Reducing it saves money and lessens the environmental impact of food production.

Deciding in advance what meals will be eaten, considering nutrition, budget, time, season and available ingredients. It helps reduce food waste, control spending and ensure a balanced diet.

Planning how money will be spent over a period so that essential needs are met and spending stays within income. In home economics it often involves planning food shopping and comparing prices and value.

Information printed on food packaging that tells the buyer about ingredients, allergens, weight, storage, use-by date and nutritional content. It helps consumers compare products and make informed choices.

The date after which a food is considered unsafe to eat, even if it looks and smells fine. Foods with a use-by date must be stored as directed and should not be eaten after that date.

A substance in food that can trigger an allergic reaction in sensitive people. Common allergens include milk, eggs, peanuts, nuts, fish, shellfish, soya, wheat and sesame, and they must be declared on labels.

A difficulty in digesting a particular food that causes symptoms such as bloating or stomach pain but does not involve the immune system. Lactose intolerance and coeliac disease are common examples.

A condition in which the body cannot control blood glucose levels properly, either because it does not produce enough insulin or because insulin does not work effectively. Diet and meal timing are important in its management.

The assessment of food using the senses of sight, smell, taste, touch and hearing. It is used to judge appearance, flavour, texture and overall acceptability during product development or testing.

The process of creating a new or improved food product, from identifying a need through research, testing, sensory evaluation and packaging to launch. It considers nutrition, cost, safety and consumer appeal.

Official recommendations advising the public on healthy eating patterns, such as eating more fruit and vegetables and less salt and sugar. They are based on current scientific evidence and aim to reduce diet-related disease.