Secondary 1 Technology & Living

A guide ranking foods by how much to eat: most from the base, least from the top.

Getting the right amounts of nutrients from all food groups to meet daily needs.

A substance in food the body can absorb and use, such as protein, carbohydrate or vitamins.

The nutrient for growth and tissue repair, found in meat, fish, eggs, beans and milk.

The main energy-giving nutrient, found in rice, bread and noodles.

Nutrients that keep the body working and build resistance, mostly from vegetables and fruit.

Nutrients such as calcium for strong bones and teeth, and iron for making blood.

The part of vegetables, fruit and whole grains that keeps the bowels moving and prevents constipation.

Keeping food by chilling, freezing or drying to slow spoilage and hold nutrients.

Eating directions and portion guides set by age, sex and health needs.

The transfer of bacteria from raw food to ready-to-eat food via tools or hands.

Habits such as hand washing, trimmed nails, tied hair and clean clothes that keep the body clean.

A protective garment covering the front of the body to keep grease off clothes; wash it often.

Food changing colour, smell or texture through microbes, oxidation or enzymes.

Microbes too small to see; they multiply fast in warm, damp places and cause food poisoning.

The range from about 4°C to 60°C in which bacteria multiply fastest.

The board for cutting food; use separate boards for raw meat and cooked food.

Storing food below 4°C to slow the growth of bacteria.

Illness from eating contaminated or spoiled food, often with vomiting and diarrhoea.

Ordering tasks as prepare, cook and serve so work is systematic and time-saving.

The slender material spun into yarn and woven into cloth — the basic unit of all clothing.

Fibres from plants or animals, such as cotton, linen, wool and silk.

Fibres made from petrochemicals, such as polyester and nylon.

Fibres chemically processed from natural material such as wood pulp, e.g. rayon (viscose).

A plant fibre from cotton seeds: absorbent, breathable and washable, but prone to creasing and shrinking.

A stem fibre that is strong, crisp and cool, but creases very easily.

Cloth made by crossing warp and weft yarns; stable and shape-holding, like denim.

Cloth made of interlocking loops; stretchy, soft and close-fitting, like T-shirt fabric.

A simple test comparing the force needed to break fibres or yarns when dry and wet.

Identifying fibres by the smell and ash when they burn — teacher demonstration only.

The garment styles, colours and materials popular in a period, ever-changing with culture and technology.

Red, yellow and blue — colours that cannot be mixed from others.

Orange, green and purple — each mixed from two primaries in equal parts.

The plan of main and matching colours for a design, e.g. monochromatic or contrasting.

Red, orange and yellow feel warm and lively; blue, green and purple feel calm and steady.

The basic ingredients of a design, such as colour, form and shape, line and pattern.

The overall outline a garment makes on the body, e.g. straight or A-line.

Clothing chosen to match the formality and nature of an activity, e.g. uniform, formal wear, sportswear.

The design flow from identifying needs, researching and sketching ideas to making samples and improving.

The ability to appreciate and judge garment design using colour, style and other elements.

A family of parents and their unmarried children — the commonest form in Hong Kong.

A family that also includes relatives such as grandparents, aunts and uncles, e.g. three generations under one roof.

A family in which one parent raises the children alone.

The position and duties a member holds in the family, e.g. parents providing, children studying.

The duties each member should fulfil, e.g. sharing housework, caring for siblings, saving resources.

A way of living with balanced diet, enough sleep, regular exercise and well-managed stress.

A way of living spent sitting or lying down for long stretches with little activity.

Activities that raise overall health, such as community sports facilities and health talks.

Measures that stop disease occurring, e.g. vaccination, regular check-ups and hygiene habits.

Sharing housework by ability and time among members, not fixed to one gender.

Planning the family's money, time, space and effort to meet the needs of all members.

A plan of income and spending for a period, covering fixed and flexible spending plus savings.

Spending that is the same each time, such as transport fares or lunch money.

Spending that can be adjusted, such as entertainment, snacks and toys.

Total price divided by weight or volume — the cost per unit for comparing value.

The label on packaged food listing name, ingredients, net weight and dates.

The garment label whose symbols state washing, bleaching, drying, ironing and dry-cleaning rules.

The date until which food keeps its best quality — about quality, unlike the use-by date, which is about safety.

Standards and laws protecting shoppers' safety and right to accurate information, including refunds and complaints channels.

The servicing, repairs and returns offered after purchase — worth weighing when buying.