MTTC Family and Consumer Sciences (040) key terms

A ranked model of human motivation in which physical needs, safety, belonging, esteem, and self-actualization are pursued in order; lower needs generally dominate until reasonably satisfied.

The drive to realize one's full potential and become the most complete version of oneself; it sits at the top of Maslow's hierarchy and rarely becomes urgent until other needs are met.

The lifelong process of physical, cognitive, emotional, and social change from conception through old age, shaped by both heredity and environment.

Observable skills or behaviors most children achieve within an expected age range, such as walking or using two-word phrases, used to monitor typical growth and flag delays.

A four-stage theory (sensorimotor, preoperational, concrete operational, formal operational) describing how children's thinking shifts from sensory exploration to abstract reasoning.

The understanding that objects continue to exist even when they are out of sight, typically developing in infancy during Piaget's sensorimotor stage.

A lifespan theory of eight stages, each posing a conflict such as trust versus mistrust or intimacy versus isolation, whose resolution shapes personality and social competence.

The emotional bond an infant forms with a primary caregiver; secure attachment supports exploration and later relationships, while insecure patterns can affect social and emotional health.

A parenting style combining warmth and responsiveness with clear, consistently enforced expectations; associated with the most favorable child outcomes in research literature.

Patterns of child-rearing classified by warmth and control, commonly authoritative, authoritarian, permissive, and uninvolved, each linked to different child outcomes.

The view that a family is an interdependent unit in which members affect one another, so change in one person or relationship ripples through the whole household.

The predictable sequence of stages a family passes through, from formation and child-rearing through launching children and later life, each with distinct tasks and stresses.

Providing unpaid physical, emotional, or financial support to a dependent person such as a child, older adult, or person with a disability, often with significant stress and cost.

The ability of older adults to remain in their own homes safely and independently as they age, supported by home modifications and community services.

Designing products and environments to be usable by people of all ages and abilities without special adaptation, such as lever handles and zero-step entries.

The study of fitting tasks, tools, and workspaces to human physical capabilities, aiming to reduce strain, fatigue, and repetitive-motion injuries.

The invisible boundary around a person that governs comfortable physical distance in social interaction, varying by culture, relationship, and setting.

A U.S. food guidance graphic dividing a plate into fruits, vegetables, grains, and protein with a dairy serving alongside, used to teach balanced meal composition.

Federally issued, periodically updated nutrition recommendations for the general public, emphasizing varied nutrient-dense foods, limited added sugar, sodium, and saturated fat.

The amount of beneficial nutrients a food provides relative to its calories; vegetables, legumes, and lean proteins are high, while sugary drinks are low.

Calories from solid fats and added sugars that supply energy with few or no accompanying nutrients, such as those in soda or candy.

Carbohydrates, proteins, and fats, the energy-yielding nutrients the body needs in large amounts, each with distinct roles and calorie values.

Vitamins and minerals required in small quantities for functions such as metabolism, bone health, and immunity; deficiencies cause specific deficiency diseases.

The nine amino acids the human body cannot synthesize in adequate amounts and must obtain from food, found in complete proteins such as meat, eggs, and soy.

Two plant foods whose limiting amino acids offset each other when eaten together, such as rice and beans, forming a complete protein combination.

Sickness caused by eating food contaminated with pathogens or toxins; prevention relies on temperature control, cleanliness, and avoiding cross-contamination.

The range of roughly 40 to 140 degrees Fahrenheit in which bacteria multiply rapidly; perishable food should not stay in it for more than two hours.

The transfer of harmful microorganisms from one food or surface to another, commonly through shared cutting boards, utensils, or unwashed hands.

Hazard Analysis Critical Control Point, a preventive food-safety system that identifies biological, chemical, and physical hazards and sets controls at critical points in production.

The culinary practice of measuring and arranging all ingredients and tools before cooking begins, improving efficiency, consistency, and safety in food preparation.

A written formula listing exact ingredients, quantities, yields, and procedures so a dish turns out consistently each time it is produced.

The cost of ingredients divided by the selling price of a menu item, expressed as a percent; a core metric for pricing and controlling food-service profitability.

A written plan allocating expected income among spending, saving, and debt repayment over a set period, used to control finances and meet goals.

The value of the next-best alternative given up when a choice is made, a central concept in allocating scarce money and time.

Money set aside to cover unexpected expenses or income loss, commonly three to six months of living costs, kept in accessible savings.

Interest calculated on both the original principal and previously earned interest, causing savings to grow and debt to accelerate over time.

A numerical rating of creditworthiness based largely on payment history, amounts owed, credit history length, and new credit, affecting loan terms and cost.

Fraudulent use of another person's personal or financial information to obtain credit, goods, or services, often detected through credit reports and billing statements.

The process of identifying an opportunity, organizing resources, and taking financial risk to start and operate a business venture.