NSSCO Home Economics 6155 key terms

Nutrients needed in large amounts that supply energy or build body tissue: carbohydrates, proteins and fats. They are measured in grams and form the bulk of a balanced diet.

Vitamins and minerals needed in very small amounts for body processes such as growth, immunity and energy release; they supply no energy themselves but prevent deficiency diseases.

The amount of energy the body uses at complete rest just to keep vital organs working, such as breathing and heartbeat; it usually accounts for the largest share of daily energy needs.

A meal containing foods from all the main food groups in the right proportions, giving the body energy, building materials, vitamins, minerals and fibre it needs for health.

Deciding in advance what dishes will be cooked and eaten over a period, considering nutrition, cost, available foods, season, family likes and time for preparation.

The transfer of harmful germs from raw food, hands, utensils or surfaces to cooked or ready-to-eat food, which can cause food poisoning; prevention means separate boards and thorough washing.

The temperature range of roughly 5 degrees Celsius to 60 degrees Celsius in which bacteria multiply fastest in food; keeping food outside this range is essential for food safety.

Briefly dipping food in boiling water and then cooling it quickly in cold water, used to loosen skins, set colour or prepare vegetables for freezing.

A preservation method that removes most of the water from food, by sun, air or a dehydrator, so that moulds and bacteria cannot grow; dried foods must be stored airtight.

The spoilage of fats and oils, producing an unpleasant smell and taste, caused by exposure to air, light, heat or moisture over time.

Adding vitamins or minerals to a food during processing to improve its nutritional value for the population, for example adding iodine to salt or vitamin A to flour.

The firmly woven, self-finished edge running along both sides of a length of fabric, parallel to the warp; it does not fray and is usually not used inside a seam.

The lengthwise threads in a woven fabric, running parallel to the selvedge. They are usually stronger and less stretchy than the crosswise threads.

The crosswise threads in a woven fabric, woven over and under the warp threads from selvedge to selvedge; they run across the width of the cloth.

The diagonal direction of a woven fabric at about 45 degrees to the warp and weft; it stretches most, so it is used for draping necklines, flares and binding curved edges.

A surface texture of raised fibres lying in one direction on fabrics such as corduroy or velvet; all pattern pieces must be cut in the same direction so the colour looks even.

The narrow strip of fabric between the stitching line and the raw edge of a pattern piece, usually 1.5 cm, which allows the garment to be joined and finished.

A stitched wedge of fabric that removes excess fullness so flat cloth can shape around body curves such as the bust, waist or hips; it is marked and folded before stitching.

A supporting fabric attached to the inside of a garment part, such as a collar or waistband, to give it firmness, shape and longer wear.

The ability of a fabric's dye to keep its colour without bleeding or fading when washed, rubbed, or exposed to light and perspiration.

A small tag attached to clothing giving instructions on washing, drying, ironing and bleaching, so the garment keeps its fit, colour and shape.

Reorganising a household task to complete it with less time, energy and effort, for example by combining trips, using better tools or changing the order of steps.

Designing and arranging work, tools and furniture to fit the body, reducing strain, poor posture and fatigue during household tasks at home.

Anything a family can use to meet its needs and wants, including money, time, energy, skills, knowledge, tools and community services; resources are limited and must be managed.

The movement of fresh air into and stale air out of a room, removing moisture, smells and germs and helping to control temperature and indoor air quality.

A family group that includes relatives beyond parents and children, such as grandparents, aunts, uncles and cousins, often living together or sharing responsibilities and resources.

A household made up of two parents and their own or adopted children living together; it is smaller than an extended family and has different resource and care needs.

The stages a family passes through over time, such as newly married, childbearing, children growing up, launching and later years, each with different needs and demands on resources.

The process of making a person resistant to a disease, usually by giving a vaccine so the body produces antibodies; in Namibia it is given free at clinics on a set schedule.

Regularly weighing and measuring a child and plotting the results on a growth chart to check healthy development and detect malnutrition or illness early.

Gradually introducing solid foods and other liquids to a baby while reducing breast milk, starting around six months, so the child learns to eat and gets extra nutrients.

Habits that keep the body clean and healthy, such as bathing, washing hands, brushing teeth and wearing clean clothes, which help prevent infection and skin problems.

Safe management of human waste, refuse and wastewater through toilets, drains and rubbish collection, to prevent contamination of food, water and the environment and protect community health.

The immediate help given to an injured or suddenly ill person before professional medical care arrives, such as stopping bleeding, cooling a burn or placing someone in the recovery position.

A written plan of expected income and planned spending for a household over a set period, used to control money, avoid debt and make sure needs are met first.

Buying something suddenly without planning or comparing, usually because it is displayed attractively or on promotion; it often wastes money and leads to regret or debt.

The cost of a product per standard measure such as per kilogram, litre or item, shown on shelf labels so shoppers can compare different sizes and brands fairly.

The protections every buyer is entitled to, such as safe goods, correct information, fair prices, choice, redress for faults and a say in decisions that affect them.

A written promise from a seller or manufacturer to repair, replace or refund a faulty product within a stated period, provided it was used as instructed.

Using goods and resources in a way that meets present needs without wasting them or harming the environment, for example reducing waste, reusing items and recycling.