Grade 11 Consumer Studies: Nutrition and Design

Vocabulary flashcards based on Topic 2: Food and Nutrition and Topic 3: Design Elements and Principles from the Grade 11 Consumer Studies guide.

Macronutrients

Nutrients required in the body in large quantities, including proteins, carbohydrates, and lipids (fats and oils).

Micronutrients

Nutrients required in the body in smaller quantities, such as minerals and vitamins.

Essential amino acids

9 amino acids that cannot be produced by the body and must be ingested daily as part of the diet.

Non-essential amino acids

Amino acids that can be produced by the human body.

Complete proteins

Proteins that contain all 9 essential amino acids and have a high biological value for growth and repair, found in animal sources and soybeans.

Incomplete proteins

Proteins that lack some essential amino acids and have a low biological value, found in legumes, seeds, and nuts.

Kwashiorkor

A disease resulting from a severe protein deficiency.

Oedema

A fluid imbalance in the body that causes swelling, often a result of protein deficiency.

Protein Energy Value

The amount of energy provided by proteins, where $1\,g$ of protein provides $17\,kJ$ of energy.

Glucose

The basic building block of all carbohydrates and the main energy source for the body.

Monosaccharides

Single or simple sugars that serve as the building blocks of all carbohydrates, including glucose, fructose, and galactose.

Disaccharides

Double sugars consisting of two monosaccharides bound together, such as sucrose, maltose, and lactose.

Polysaccharides

Complex carbohydrates consisting of long monosaccharide chains, such as starch, cellulose (fibre), and glycogen.

Cellulose/fibre

The insoluble carbohydrate that plant cell walls consist of; it prevents constipation and lowers blood cholesterol levels.

Triglyceride

A lipid molecule consisting of one glycerol molecule and three fatty acid molecules.

Saturated fatty acids

Fatty acids that are solid at room temperature, found in animal sources, coconut oil, and palm kernel oil; they increase blood cholesterol levels.

Monounsaturated fatty acids

Liquid fatty acids found in olive oil, canola oil, avocado, and certain nuts that tend to lower blood cholesterol levels.

Polyunsaturated fatty acids

Liquid fatty acids found in sunflower oil, corn oil, and fish oil.

Trans fatty acids

Harmful fats formed through the repeated heating of oil or the hydrogenation process; they can cause cardiovascular disease and cancer.

Plaque

The waxy layer that forms in blood vessels when LDL (bad) cholesterol builds up over time.

Lipid Energy Value

The amount of energy provided by fats, where $1\,g$ of fat provides $38\,kJ$ of energy.

Macrominerals

Minerals needed in the body in large quantities, such as calcium, phosphorus, magnesium, sodium, and potassium.

Rickets

A condition in children involving bone curvature caused by a deficiency in calcium or phosphorus.

Osteoporosis

A condition in adults characterized by a weak skeleton and poor bone formation due to calcium or phosphorus deficiency.

Colour tint

A lighter version of a colour achieved by adding white.

Colour tone

A duller version of a colour achieved by adding grey.

Colour shade

A darker version of a colour achieved by adding black.

Primary colours

Blue, yellow, and red; these colours cannot be created by mixing other colours.

Secondary colours

Purple, green, and orange; formed when equal amounts of two primary colours are mixed.

Tertiary colours

Colours formed when a primary colour is mixed with a secondary colour (e.g., red-purple, blue-green).

Complementary colours

Colours that sit opposite each other on the colour wheel, forming a sharp contrast.

Monochromatic colour combination

A combination achieved by using different tints and shades of only one colour.

Analogous colour combination

A combination achieved by combining two or three colours that sit next to each other on the colour wheel.

Design elements

The 'building blocks' of any design, including line, shape, form, space, texture, and colour.

Design principles

Guidelines for combining design elements to ensure a good design, including proportion, scale, balance, rhythm, harmony, and emphasis.

Tactile texture

Describes how the surface of an object feels to the touch, such as hard, soft, smooth, or rough.

Visual texture

Describes what the surface of an object looks like, which may differ from how it feels in reality.

Formal balance

Symmetrical balance obtained when the two sides on either side of an imaginary line are identical.

Informal balance

Asymmetrical balance obtained when two sides are not identical but carry the same visual weight.

Radial balance

Balance obtained when objects are arranged around a central point, with lines radiating like the spokes of a bicycle wheel.