JCE Home Economics key terms

A nutrient the body needs in large amounts to supply energy or build tissue: carbohydrate, protein, and fat. Water is sometimes grouped here because daily needs are large.

A vitamin or mineral needed in very small amounts for regulating body processes and supporting growth. Deficiencies can cause specific health problems even though no energy is supplied.

The amount of energy a food provides, usually stated in kilojoules or kilocalories. Carbohydrate and protein supply about 17 kJ per gram and fat about 37 kJ per gram.

The energy a resting body uses to maintain breathing, circulation, and cell activity. It is measured under calm conditions and forms the largest part of most people's daily energy needs.

A screening figure calculated from weight in kilograms divided by height in metres squared. It estimates whether weight is low, healthy, or high for height in adults but does not measure body fat directly.

A pattern of eating that supplies all required nutrients in suitable amounts and proportions, matching a person's age, sex, and activity. Variety across food groups helps prevent both deficiencies and excesses.

Official advice translating nutrient needs into practical food choices for a population. It usually recommends eating a variety of foods, limiting salt, sugar, and saturated fat, and staying active.

A set of foods grouped because they supply similar nutrients, such as cereals, vegetables, fruits, dairy, and protein foods. Grouping helps planners build varied meals that meet nutrient targets.

The proportion of a nutrient in food that the body can actually absorb and use. It depends on food form, other meal components, and the person's digestive health.

Adding 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 strategy to reduce widespread deficiencies.

Treating food to slow spoilage by removing water, lowering temperature, adding acid, or excluding air. The aim is to inhibit microorganisms and enzyme action while keeping the food safe and acceptable.

Transfer of harmful microorganisms from raw food, hands, or equipment to ready-to-eat food. Using separate boards and washing hands and surfaces prevents it.

The temperature range, commonly about 5 to 60 degrees Celsius, in which food-poisoning bacteria multiply fastest. Food should be kept outside this range during storage and holding.

The setting or thickening of protein when heated, as when egg white turns solid or meat firms. Overheating makes proteins squeeze out water, so the food becomes tough or rubbery.

The swelling and thickening of starch granules when heated in liquid, which absorbs water and sets into a gel on cooling. It explains sauce thickening and is affected by sugar and acid.

A stable mixture of two liquids that do not normally mix, such as oil and water. An emulsifier like egg yolk or mustard coats droplets and stops them separating.

A fibre obtained from plants, animals, or minerals, such as cotton, wool, silk, and flax. Properties depend on fibre length, strength, absorbency, and how it behaves when washed.

A fibre made by chemical processing, either from natural polymers such as viscose or from synthetic polymers such as polyester and nylon. Properties can be engineered for strength or easy care.

A fabric made from two or more fibre types spun or woven together to combine their strengths, such as polyester-cotton. Blends can improve durability, crease recovery, and comfort.

A continuous strand of twisted fibres or filaments used to make fabric by weaving, knitting, or other methods. Twist level affects strength, smoothness, and stretch.

The set of lengthwise yarns held under tension on a loom while crosswise yarns are woven through them. Warp yarns are usually stronger and give the fabric its lengthwise grain.

The crosswise yarns woven over and under the warp to build up a fabric. Weft direction is more stretchy than warp and affects how a garment hangs.

The direction of the warp yarns in woven fabric, marked on paper patterns as a long arrow. Placing pattern pieces on the correct grain keeps garments hanging straight and prevents twisting.

The narrow strip of fabric between the stitching line and the raw edge, added so seams can be joined and finished. Its width is stated on the pattern and must be consistent.

Drawing a paper pattern to a person's measurements so a garment fits properly. It involves shaping darts and seams and adding seam allowances and ease.

A device that closes an opening in a garment, such as a zip, button, hook, or press stud. Choice depends on fabric weight, position, and how often the garment is opened.

Symbols or words attached to a garment giving washing temperature, bleaching, drying, ironing, and dry-cleaning instructions. Following it protects the fabric and prolongs garment life.

A substance used before or during dyeing to help dye bind to fibre and improve colour fastness. Different mordants can also shift the shade produced by the same dye.

A plan that estimates income and planned spending over a set period. Comparing actual spending with the plan helps a household control money and adjust priorities.

A regular payment of roughly the same amount each period, such as rent or insurance. It is easier to plan for than spending that changes with use.

Household spending that changes from period to period, such as food, fuel, and clothing. Careful planning and record keeping can reduce it without lowering living standards.

The value of the best alternative given up when a choice is made. Recognising it helps families compare options and use limited income and time wisely.

Planning and using human, material, and financial resources to reach family goals. It involves deciding priorities, organising work, and reviewing results so effort is not wasted.

Reorganising a task to reduce unnecessary steps, movement, and effort, for example by grouping equipment near where it is used. It saves time and energy in household work.

Designing tools, furniture, and tasks to fit the body so work is comfortable and safe. Good working heights and posture reduce strain during cooking, cleaning, and ironing.

The stages a family passes through, from beginning and child-rearing to launching children and later life. Needs and spending patterns change at each stage, so plans must be reviewed.

The emotional bond a young child forms with a main caregiver, which gives a sense of security. Secure attachment supports confidence, exploration, and later relationships.

Distress shown by a young child when parted from a familiar caregiver, typically appearing in the second half of the first year. It is a normal sign of attachment and usually eases with age.

The understanding that an object still exists when it cannot be seen or heard. It develops in infancy and explains why peek-a-boo surprises then delights a baby.

A skill or behaviour most children achieve within an expected age range, such as sitting, walking, or first words. Milestones guide observation but children vary in timing.

Voluntary activity children choose for enjoyment, through which they learn physical skills, language, and social rules. Types include solitary, parallel, cooperative, and imaginative play.

The gradual introduction of solid foods alongside milk, usually starting around six months. It develops chewing and supplies nutrients such as iron that milk alone cannot provide.

Protecting a child against disease by vaccination, which prompts the body to build resistance. It follows a scheduled programme and is a key part of preventive child health care.