Download Study Notes on Food Safety, Nutrition, Housing, and Marketing and more Summaries Family and Consumer Science in PDF only on Docsity!
- Food Safety Core ideas Food safety = practices that prevent foodborne illness. Contamination types Biological: bacteria (e.g., Salmonella), viruses (e.g., Norovirus), moulds, parasites. Chemical: cleaning agents, pesticides, excess additives, heavy metals. Physical: glass, metal shavings, hair, stones. Allergen: traces of peanuts, milk, eggs, gluten, etc. High-risk foods: meat, poultry, fish/shellfish, eggs, cooked rice/pasta, dairy, gravies/sauces. Temperature control Cold holding: ≤ 5 °C (fridge). Freezing: ≤ −18 °C. Hot holding: ≥ 60 °C.
Reheating: core ≥ 75 °C. Danger zone: 5–60 °C (bacteria multiply fastest). HACCP (Hazard Analysis Critical Control Point): identify hazards → set CCPs (temps, times) → monitor → corrective action → record. Kitchen hygiene checklist (remember “C-C-C-S-S”) Clean: Wash hands (20 s, warm water + soap), sanitize surfaces, wash produce. Cook: Use a probe thermometer; no pink juices in poultry. Chill: Refrigerate within 2 hours (or 1 hour if ≥32 °C ambient). Separate: Raw vs ready-to-eat (use colour-coded boards). Store: Date-label, FIFO (first in, first out), sealed containers. Storage hierarchy in the fridge (top → bottom) Ready-to-eat → cooked leftovers → fish → whole cuts beef/pork → ground/minced meats → raw poultry (lowest shelf, in a tray). Defrosting (thawing) – acceptable In the fridge (safe, slow). Cold running water (sealed package, change water every 30 min).
- Nutrition Big picture Macronutrients: Carbohydrates (17 kJ/g): energy; whole grains, fruit, legumes. Protein (17 kJ/g): growth/repair; lean meats, dairy, legumes. Fat (37 kJ/g): concentrated energy, cell membranes, fat-soluble vitamins; prefer unsaturated (nuts, seeds, avocado, olive oil). Micronutrients (selected): Iron: haemoglobin; deficiency → anaemia (tiredness, pale). Sources: red meat, legumes, leafy greens + vit C for absorption. Vitamin A: vision/immune; deficiency → night blindness. Sources: orange/green veg, dairy. Vitamin C: collagen/immune; deficiency → scurvy. Sources: citrus, peppers. Vitamin D: bones; deficiency → rickets. Sources: sunlight, fortified dairy/alternatives. Iodine: thyroid; deficiency → goitre. Sources: iodised salt, dairy/alternatives. Water & fibre: digestion, satiety, bowel health. Fibre: 25–30 g/day (whole grains, legumes, veg, fruit).
Plate model (quick guide) ½ veg & fruit, ¼ starch/whole grains, ¼ lean protein + small portion healthy fats. Labels & claims (how to read) Ingredients listed by mass (descending). Allergens bolded or listed separately. Nutrition table per 100 g and per serving. %NRV = % of daily requirement per serving. Common claims “Low fat” ≈ ≤3 g/100 g (solids) or ≤1.5 g/100 ml (liquids). “High fibre” ≈ ≥6 g/100 g. “Sugar-free” ≈ ≤0.5 g/100 g. (Exact thresholds may vary by regulation; know the idea and compare products.) GI basics Low-GI (≤55): slower energy release, better satiety. Whole grains, legumes. High-GI (≥70): faster spikes; use around intense activity if appropriate.
Site factors: orientation (sun/wind), slope, access, views, neighbours, services (water, power, sewer), local bylaws. Planning principles Zoning (group spaces): Public: lounge/dining/guest WC. Private: bedrooms/bathrooms. Service: kitchen, scullery, garage, laundry. Relationships: kitchen ↔ dining; bedrooms away from noise; bathrooms near bedrooms; garage access near kitchen. Circulation: short, clear routes; limit corridor waste; avoid cross-traffic through private zones. Ergonomics & anthropometrics: human dimensions drive counter heights (~ mm), door widths (≥800 mm), passage widths (≥900 mm). Kitchen design – Work triangle Sink – Fridge – Stove: sum of sides 4–7 m, each side 1.2–2.7 m; no obstacles cutting through. Light, ventilation, safety, sustainability Lighting: ambient + task + accent.
Ventilation: cross-ventilation, extractors in kitchen/bath. Safety: non-slip floors (wet areas), GFCI/RCD outlets near water, smoke alarms. Sustainable choices: orientation for passive heating/cooling, shading, insulation, low-flow fixtures, LED lighting, water-wise landscaping, local materials. Reading/creating plans Scale commonly 1:100 (1 cm = 1 m). Symbols: doors (arc), windows (break in wall), fixtures (WC, basin, bath). Dimensions: overall and room sizes; calculate area = length × width (add all rooms for total). Budgeting: list spaces, finishes, fittings; add contingency 10–15%. Rent vs own (grade-level points) Rent: flexible, lower upfront cost; no asset growth; landlord control. Own: asset growth, stability; higher upfront/maintenance; interest costs. Housing – Glossary Orientation: building position relative to sun/wind. Setback: minimum distance from boundary lines.
Place: where/how sold (online, markets, retail; direct vs intermediaries). Promotion: AIDA (Attention–Interest–Desire–Action); promo mix = advertising, sales promos, PR, personal selling, direct/digital. People: service behaviour, training, uniforms, responsiveness. (Plus) Process: steps from order to delivery; Physical evidence: branding, store/packaging look, receipts. Pricing strategies (with quick uses) Cost-plus: add markup to total cost (simple; ensures margin). Penetration: low to enter market (gain trial, then raise). Skimming: high at launch (recover R&D, premium image). Psychological: R99.99, “3 for 2” (perceived value). Competitive (going-rate): match leader prices. Break-even (must know) Contribution per unit = Selling price − Variable cost. Break-even units = Fixed costs ÷ Contribution per unit. Example: Price R50, variable R30 → contribution R20. Fixed R10 000 → 10 000/20 =
500 units to break even. Branding & packaging Name/logo, colours, slogan, font → consistent identity. Packaging roles: protect, inform (label/legal), promote (shelf impact), convenience (reseal), sustainability (recyclable). Channels & stock basics Direct (own website, markets) vs Indirect (retailer/wholesaler). Inventory: reorder point = lead-time demand + safety stock; rotate stock FIFO; avoid overstock (cash tied up) & stock-outs (lost sales). Marketing – Glossary Target market: defined group you aim to serve. Segmentation: dividing market (demographic, geographic, psychographic, behavioural). Positioning: how you want to be perceived. USP: unique selling proposition. AIDA: model for promotions. Fixed/Variable costs: do/don’t change with output.
List four sustainable design features suitable for a low-cost home in a hot climate. Marketing A small bakery sells muffins at R18; variable cost = R10; fixed costs = R 000/month. a) Contribution/unit? b) Break-even units/month? Propose a USP and promotion that follows AIDA for a handmade soy candle business. High-score tips Use structured headings in long answers (e.g., “Causes / Prevention / Example”). Always attach a practical classroom/kitchen example to theory. For calculations, define the formula, substitute, and state units. In housing answers, draw a small labelled diagram—markers love it.
