Food practices of a consumer Flashcards
(189 cards)
1
Q
Name 2 things that can influence what you choose to eat
A
influence of culture
influence of religion
influence of socio-economic status
influence of lifestyle and socio-economic class
social influence
influence of emotional and psychological needs
influence of education
influence if values and attitudes
influence of adverts, magazines, movies and TV (media)
influence of environmental factors
influences regarding the effects on your health
2
Q
Influence of culture
A
culture groups provide guidelines about food, food combinations, eating patterns and eating behavior
3
Q
Influence of religion
A
religious beliefs with specific rules about what may and may not be eaten
4
Q
Name the 6 religions
A
Islam, Buddhism, Judaism, Rastafarianism, Christianity, Hinduism
5
Q
Islam
Who
Food they do & don’t eat
Conditions
Holiday celebrated
Main dishes
A
Muslim
Halaal food allowed & Haraam food not allowed
Animal must be slaughtered in specific ways
Alcohol and pork forbidden
food prepared under certain conditions
Ramadan: Muslims don’t eat or drink between sunrise and sunset
Dishes: Fish, breyani, fruit punches, milk-based beverages
6
Q
Judaism
Who
Food they do & don’t eat
Conditions
Main dishes
A
Jewish
Kosher food
Blessed and prepared under certain conditions
Ritual slaughter and blood of meat must be drained
Don’t eat pork, pork products or shellfish
Meat and dairy products may not be eaten together
Sabbath (Saturday) Celebrate with special meal on Friday
gefilte fish, chicken soup with matzo balls
7
Q
Hinduism
Who
Food they do & don’t eat
Conditions
Holiday celebrated
Main dishes
A
Hindu
Cows are seen as ‘sacred’ therefore don not eat meat
Do not eat pork, pigs seen as unclean
They don’t eat dairy products
Mostly vegetarian
Most Hindu’s don’t drink alcohol
Divali celebration: eat sweet treats
Aloo gobi, butter chicken, chickpea stew.
8
Q
Buddhism
Food they do & don’t eat
Conditions
A
Mostly vegetarians
Believe animals should not be harmed
Do sometimes eat meat or fish for cultural reasons or health reasons
9
Q
Rastafarianism
Food they do & don’t eat
Conditions
A
Devoted Rastafarians are vegetarians
Eat food that is ital: natural foods
Served in rawest form, no salt, preservatives or condiments.
10
Q
Christianity
Food they do & don’t eat
Holiday celebrated
A
Any type of food
Catholics have fish rather than meat on Fridays
Holy Communion: Bread (body) and wine (blood)
Christmas: traditional foods.
Easter: pickled fish.
11
Q
explain influence of socio-economic status
A
Individual’s or family’s place in society based on income, education and occupation.
12
Q
Name and discuss 2 factors influencing socio-economic status.
A
Lifestyle and socio-economic class
Determine your eating patterns, type of and number of meals per day and how much time you have available for buying and preparing food.
Social influences
Your family and peer group.
13
Q
Explain influence of emotional and psychological needs and eg:
A
We eat when we’re:
Hungry
Reward
Symbol of love
Celebrating special events
Depression, anxiety and stress
Bored
Comfort
14
Q
How can emotions influence one’s eating patterns?
A
Can cause some people eat more or less when they feel sad, excited, or nervous
15
Q
Explain influence of values and attitudes
A
Eating patterns, habits and attitudes of your family.
Likes and dislikes.
Knowledge about nutrition.
Appearance, texture and flavour of foods.
Associations with food.
What is acceptable and what not.
16
Q
explain influence of education
A
Education helps you to have enough knowledge to ensure a healthy lifestyle.
Helps you to make correct and informed choices
Leads to better attitudes and beliefs
Healthier lifestyle
Helps you to apply knowledge correctly
17
Q
explain influence of advertisements, magazines, movies and television
A
Influenced by messages from the media
such as if you’re tired you crave fats and sugars for energy
18
Q
explain influence of environmental factors
A
Climate – hot and cold temperatures
Local foods – readily available and cheaper
Foods that grow commonly and easily
19
Q
explain influences regarding the effects on your health
A
eat a healthy diet=live longer and have a lower risk of heart disease, obesity and some cancers
20
Q
NUTRITION
A
- The process of nourishing or being nourished, especially the process by which a living organism assimilates/digests food and uses it for growth and for replacement of tissues.
21
Q
MALNUTRITION
A
Poor nutrition caused by an insufficient, over sufficient, or poorly balanced diet or by a medical condition, such as chronic diarrhoea, resulting in inadequate digestion or utilization of foods.
22
Q
NUTRIENTS
A
- A substance that provides nourishment for growth or metabolism.
- Nutrients have specific functions in the body.
23
Q
BALANCED DIET
A
a diet that contains adequate amounts of all the necessary nutrients from the different food groups required for
healthy growth and activity
24
Q
BALANCED MEAL
A
A meal that contains a combination of foods from the different food groups to provide a variety of nutrients that are needed by the body
25
MEAL PLAN
1. A plan that accounts for all the foods eaten during a specific time interval: a day, a week or longer.
2. The purpose of this is to be able to evaluate what, and how much, was eaten over a certain time period.
26
MENU
1. A list of the dishes to be served or available for a specific meal.
2. Variety is the key word here.
27
Name 5 of SA’s food-based dietary guidelines
Eat a variety of foods
Be active
Drink a lot of (clean) water
Make starchy foods the basis of most meals
Eat lots of fruit and vegetables every day
Regularly eat lentils, beans, peas and soya
Eat meat, fish, eggs, milk or chicken every day
Use salt sparingly
Eat fats sparingly, but do not cut out entirely
Consume less sugary foods and drinks
If you drink alcohol, drink sensibly
eating bees does make emily regularly eat underwear. Caution if eat.
28
What are the food-based dietary guidelines?
dietary recommendations based on food groups according to the general and accepted nutrition principles and current scientific evidence.
29
What is the function of the food pyramid?
shows how much of what you eat overall should come from each shelf to achieve a healthy, balanced diet.
30
Name the 6 food groups?
Grain and grain products
Vegetables
Fruit
Milk & milk products
Meat & meet products
Fats & oils & sugar
31
name the NUTRIENTS
Protein
Carbohydrates
Fats & Lipids
Minerals (calcium, phosphorus, iron)
Vitamins (fat soluble, water soluble)
Water
32
PROTEIN and eg
Builds muscle
Repairs tissue
Maintains body functions
Excess stored as fat
Animal sources:
Meat, fish, poultry, eggs, milk & milk products
Plant sources:
Legumes, beans, nuts
33
CARBOHYDRATES and eg
Starch, sugar & fibre
Provides energy & heat
Fibre aids digestion
Excess stored as fat
Sources:
Grains & grain products (rice; pasta; baked goods; porridge; breakfast cereal; etc.)
Starchy vegetables (potatoes; sweet potatoes; etc.)
34
FATS & LIPIDS and eg
Provides heat & energy
Fat-soluble vitamins=ADEK
Excess stored as fat
Sources:
Butter; cream; fatty bacon
Plant oils (canola; sunflower; olive; peanut)
Margarine; mayonnaise; salad dressings
Nuts, seeds, avo
35
MINERALS : CALCIUM and eg
Builds strong bones & teeth
Vitamin D needed for absorption
Sources:
Milk & milk products
Fish cooked with bones (e.g. tinned sardines)
36
MINERALS : PHOSPHORUS and eg
Builds strong bones & teeth
Helps maintain cells and tissues
Works with Vitamin B - group
Sources:
Milk & milk products
Meat, fish, chicken, eggs
37
MINERALS : IRON and eg
Essential part of hemoglobin – carries oxygen in blood
Part of myoglobin in muscles
Animal sources:
Lean red meat; game meat
Liver
Eggs – especially egg yolks
Plant sources:
Dried beans & dried fruits
Fortified cereals
38
VITAMINS: FAT SOLUBLE, its use and eg
vitamin A: Healthy eyes, skin & mucous membranes
IN: yellow & orange vegetables (pro-carotene); liver; full-cream milk
vitamin D: Helps with absorption of calcium- builds strong bones & teeth
IN: fortified margarines; liver; full-cream milk; sunshine produces in skin
vitamin E: Powerful anti-oxidant
Healthy cell membranes
IN: vegetable oils, margarine, nuts, seeds, and leafy greens
vitamin K: Helps with blood clotting
IN: green vegetables, and dark red berries
39
VITAMINS: WATER SOLUBLE, its use and eg
Vitamin C: Powerful anti-oxidant
Protects the body against disease
Helps in healing of wounds
Important in connective tissue
IN: fruit & vegetables: citrus, red and green peppers, tomatoes, broccoli, and greens; fortified juices.
vitamin B group: Important in metabolism
(releasing energy from food)
Important in cell growth
IN: fish, poultry, meat, eggs, dairy products. Leafy green vegetables, beans, and peas; fortified cereals and fortified breads
40
WATER, its use
Flushes toxins out of vital organs
Carries nutrients to your cells
Provides a moist environment for ear, nose and throat tissues
All cells need water to function properly
Clean, safe water
Also acceptable: Tea, coffee, juices & soft drinks (sugar, kilojoules; caffeine, acidity, etc)
41
Info on GRAINS:
Eat mostly WHOLE grains (unrefined)
Should be included in every meal in some form
Carbohydrates
B-group vitamins
Folic acid
Iron
6 – 11 portions/day
42
Info on VEGETABLES:
Eat a variety: different types
1-3 servings approx.
Dark green / Orange
Starchy & other
Vitamins
Minerals
Fibre
43
Info on FRUIT:
Eat fresh (raw & unprocessed, where possible)
Eat a variety
2-3 servings
Vitamins
Minerals
Fibre
44
Info on milk and milk products
Milk, cheese, yoghurt (NOT ice-cream & butter)
2-3 portions
Calcium
Protein
45
Info on meat and meat alternatives
Beef, lamb, pork, chicken, eggs, fish, legumes
Choose low-fat options, if possible
NOT fried
Controlled portions
Variety
Protein
Fatty fish*
Approx. 150 -180 g per day
(2-3 portions)
46
Info on FATS, OILS AND SUGAR
Reduced intake, but do not cut out
Essential fatty acids
Fat-soluble vitamins=A D E K
Unsaturated fats
Less than 30% of
total dietary intake
47
info on WATER
70% of body content
Clean & safe
Uncarbonated
6-8 portions
48
What substances to reduce intake of?
Sugary foods
Salt
Alcohol
49
order of food pyramid
1 grains and grain products
2 vegetables
3 fruit
4 milk and milk products
5 meat and meat products
6 fats, oils and sugar
50
explain influence of social influences
your family and peer group influence you
your eating habits
influenced by your friends diet
influenced by social group
51
explain influence of lifestyle and socio-economic class
determine your eating patterns, type of and number of meals per day and how much time available for buying and preparing food
52
Name 3 things that can cause effective advertisement
Uses the AIDA principle
carries a message that is interpreted correctly
leaves a positive influence on consumers
53
AIDA model and what it does
Attention, interest, desire, action
describes different levels of marketing
aim: successful sales of product or service
54
Describe the level of attention
catches the eye
draws attention
use of colour, illustrations, social media
55
Describe the level of interest
interest created-draws in consumer
advantages of product have been emphasized
56
Describe the level of desire
desiring the product
convinced consumer the product will satisfy need or want
use image or text to emphasize status
57
Describe the level of action
consumer acts-buys product or service
use words such as 'buy now' or 'don't wait'
advert must inform consumer of where product/service can be bought
58
What is the aim of advertising?
increase sales and demand
build customer awareness of your business/brand
59
advantages and disadvantages of advertising?
ad: increase sales and demand
build customer awareness of your business/brand
dis: adds to cost and might not be successful if not interpreted correctly
60
What is the aim of marketing?
Increasing sales and profit through focusing on the needs and wants of the client
then modifying the product or service to satisfy those needs
61
Aim of marketing includes what things and describe them
price: relative to product, consumer willing to pay
promotion: advertisement
ideas: creative
items and services: keep consumer interested
62
what do you have to determine to market your product well?
target market
potential client
needs
how to satisfy those needs
competition
suitable price
distribution and promotion
63
difference between marketing and sales?
marketing: focus on the need of the client
offers right product at right price
deal with numbers, research and statistics
sales: focus on selling the product
salesperson convinces buyer
64
what are some marketing strategies?
type of product made and sold
sales prices
how to inform the consumer
where it will be sold
65
mass marketing aim
reaching lots of consumers
eg: chocolate, energy drinks
66
what is a target market?
specific group of people which have a need or a want for a specific product or service
67
what does market research do?
determine specific target market who needs the product
divide into different segments
adapt to serve more than one segment
68
what is marketing segementation?
group of consumers divided into smaller groups with the same needs and wants for products and services
69
name the five types of segmentation
demographical
geographical
psychographic
behaviour
benefit
70
describe geographical segmentation and give an eg
where consumer lives
how many people live in that area
eg: SA, sub-tropical
71
describe demographical segmentation and an eg
the actual consumer
age, sex, culture, income, beliefs
eg: curry in India
72
describe psychographic segmentation and an eg
the personal characteristics
how people think and act
eg: lifestyle, social class, interests and status
73
describe behaviour segmentation and an eg
habits
how often it's used
loyalty to product
eg: potential user, regular user
74
describe benefit segmentation and an eg
needs and wants of potential consumer
eg: health conscious and active
75
Marketing mix, name the 5 p's
price
product
promotion
place
people
76
describe product policy
product or service focused upon
is sustainable-suitable name, size, colour and cost has good quality-has SABS approval, includes lable, specifications and there are product samples
77
describe place: distribution policy
refers to distribution policy of business
from the shops, online orders, electronic marketing, informal sector
78
describe the price policy
quality of product
amount target market can afford
competitor's prices
discount
-retail price covers cost of product and overhead cost
make a profit
-discount
quality, seasonal, trade and cash
79
describe the promotion policy
-advertisement
cost determined by medium
-personal sales
same representative very convincing
-sales promotion
samples, displays, discount coupon, competitions
80
describe people policy
handle target market correctly
handle complaints effectively
conscious of image portrayed
involves staff, suppliers and client
81
name the 3 micro-organisms
bacteria, mold, yeast
82
name 4 cause of food spoilage
natural decay, micro-organisms, pathogenic micro-organisms, animals and insects/contamination
83
explain natural decay
-moisture loss through cut cells eg: wilted carrot
-moisture gain through 'crunchy' foods absorb moisture eg: biscuits
-enzymes speed up ripening process, change in colour, flavour, texture eg: fruit that's bruised
-oxidation is from exposure to oxygen, destoys some vitamins eg: apples and bananas skin removed
84
explain micro organisms
bacteria, mould, yeast
Bacteria= most common (aerobic/anaerobic)
optimal growth in 5-60 C
inactive in cold temp
mould=fluffy growth
warmth, moist conditions
cool temp slows growth
yeast=ferementation
optimal growth in 25-30 C
inactive in cold temps
85
explain pathogenic micro-organisms
cause illness, disease or death
cause nausea, vomiting, diarrhoea, stomach cramps
eg: salmonella
86
explain contamination
animals and insects carry pests and are dirty
keep animals and insects away from food
need cleanliness and correct packaging
87
What are ideal circumstances for growth of micro-organisms?
moisture
acidity
time
temp
88
what is the danger zone and why is it bad?
5-60 C
optimal growth for bacteria and can double in quantities
89
4 ways to prevent food spoilage
prevent moisture
control time
increaes acidity
control temp
90
ways to reduce moisture
drying food
smoking/curing food
salting food
91
ways to control time
from shop to fridge
when preparing food, be quick
when cooking food, cooking it long enough
when serving food, don't let it stand
uneaten food to be stored ASAP
92
ways to increase acidity
adding acids to food eg: vinegar
lowers the pH value
-removing air
will slow growth
eg: vacuum packing
canning/bottling
93
ways to control temp
keep food below 4 C or above 60 C
cook long enough
93
ways to control temp
keep food below 4 C or above 60 C
cook long enough
94
name 5 reasons for wearing clothing
protection, aesthetics, status, fashion, modesty
(put Amber shik as mayor)
95
why do we need clothing for protection?
safety at work
safety in sport
safety in the sun-extreme hot or cold
96
why do we need clothing for aesthetics?
looking good
feeling great
comfort
97
why do we need clothing for status?
showing prestige
position of a person-eg uniform
-braiding and trimming
-medals
-badges
98
why do we need clothing for fashion?
what is popular
influenced by popular people/celebrities
changes often
stimulates economy
99
name 5 factors impacting clothing choices made by young adults
socio-economic conditions, culture and religion, peer preferences, personality, lifestyle
(please like, subscribe cupcake palace)
100
explain socio-economic influences on clothing choices
money/economic position
income
credit facilities
quality vs quantity
social group you belong to
where you live
affiliation (who you're familiar with)
religion, gang, peer group
101
explain culture and religion influences on clothing choices
what is acceptable/not
modesty
offense
be considerate
culture: diverse, zulu, xhosa
religion: diverse, Muslim, Jewish, Rastafarian
102
explain peer preferences influences on clothing choices
to look like your peers
be acceptable and belong in a group
age
sex
styles
brands
body type
103
explain personality influences on clothing choices
conveys our personality and who we are
self assurance
self confidence
social expectations
104
explain lifestyle influences on clothing choices
age
season
income
occasion
fashion
political views
social factors
norms
population changes
105
what does comfort mean?
clothing comfortable to wear and fits your body and retains body heat
106
what does durable mean?
fabric is strong and will not tear easily, is wear-resistant and will not wear through easily
107
what does elastic/resistant mean?
ability of the fabric to return to it original position/shape after it has been stretched
108
what does absorbency mean?
ability of the fabric to suck up water from the skin, which then evaporates and ensures that you do not feel damp and that static electricity does not build up
109
what does pilling mean?
ability/tendency of the fabric to form pills or bobbles on its surface, due to wear or tear
110
what does water resistant mean?
water is absorbed somewhat however you remain fairly dry
111
what does waterproof mean?
water does not permeate (enter) the fabric at all and you remain completely dry
112
What are natural fibres and examples
what vegetable fibre and give eg
what is animal fibre and give eg
used for clothing and soft furnishings
eg cotton, linen, wool, silk,
made of cellulose
eg linen and cotton
contains protein
eg wool and silk
113
cotton
where
properties
uses
handlings
seed from cotton husk
absorbent-absorbs sweat and releases it-colours easily
strong, durable and wear resistant
good conductor of heat
bed linen, towels, dishcloth, curtain
macine wash, hot wash, can be bleached, tumble-dry
114
Linen
where
properties
uses
handlings
flax plant
little elasticity
wrinkles easily
burns easily
can be damaged by fungi- mould when damp
bed linen, towels, dishcloths, curtains
machine wash, hot wash, can be bleached, tumble-dry
115
wool
where
properties
uses
handlings
sheep, goat, rabbits
absorbent- colours easily
warms-good for insulation
weak when wet
yellows in the sun
winter clothing, curtains, carpets, blankets
hand wash, lukewarm water, dry flat, dry cleaned
116
silk
where
properties
uses
handlings
silk worm that spins cocoons
absorbent-colours easily
strong and wear resistant
poor conductor of heat
sweat causes stain
damaged by sun and blech
underwear, evening wear/wedding dress, scarves, curtains
handwash, cool water, keep out of the sun, dry-cleaned
117
what is regenerated cellulose fibres an eg
half natural and half man made used for clothing or furnishing
eg lyocell, bamboo, acetate, viscose,
118
what is synthetic polymer fibres and eg
man-made (not bio-degradable) used for clothing or furnishing
eg polyester, nylon, acrylic, polypropylene
119
viscose (rayon)
where
properties
uses
handlings
wood pulp/cotton mixed with chemicals
absorbent- colours easily
soft and drapes well
wear resistant
air moves freely through it (permeable)
good conductor of heat
clothing, synthetic nappies, upholstery
wash carefully, handle carefully, iron on medium heat
120
lyocell
where
properties
uses
handlings
bleached wood pulp mixed with chemical
soft
doesnt wrinkle
doesnt shrink
absorbent-colours easily
jeans and chinos, underwear, bandages, towels
machine washing, dry-clean, care as for cotton
121
acetate
where
properties
uses
handlings
wood pulp and acids dissolved in acetone
soft and drapes well
absorbent
doesn't shrink
ladies clothing
wedding dresses/evening wear
curtain lining
mould and moth resistant
wash carefully, lukewarm water, do not wring, cool iron
122
bamboo
where
properties
uses
handlings
woody part of the bamboo plant mixed with chemicals
soft and drapes well
very absorbent
good insulator
anti-allergenic and anti-fungal
summer clothing, underwear, surgical clothing, bed linen, masks, bandages, socks
machine wash, very hot water, very hot iron, tumble-dry
123
polyester
where
properties
uses
handlings
crude oil
strong and durable
doesn't wrinkle
doesn't shrink
resistant to fungi and insects
forms bobbles
underwear, clothing, carpets, protective clothing
machine wash, low washing temp, cool iron, tumble dry
124
nylon
where
properties
uses
handlings
crude oil
strong and durable
doesn't wrinkle
doesn't shrink
sunlight resistant
forms bobbles
underwear, socks, stockings, rain clothing
macine wash, low washing temp, cool iron, tumble dry
125
acrylic
where
properties
uses
handlings
crude oil or petrochemicals (similar characteristics to wool)
strong, soft, warm
doesn't wrinkle
sunlight resistant
resistant against chemicals
winter clothing, knitwear, sportswear's, blankets
hand wash, cool iron, don't bleach, dry knitwear flat
126
polypropylene
where
properties
uses
handlings
paraffin mixed with colouring agents and chemicals
strong, durable
wear resistant
anti-microbial
colour fast
resistant against fungi and insects
winter clothing, warm underwear, sportswear, blankets, carpets
wash in cool water, do not iron, do not dry-clean
127
what are textile blends and eg
for a more durable, cheaper end product with improved properties, fibres mixed to create textile blends
eg: polyester cotton, cotton/nylon, wool blends
128
Polyester cotton
where
properties
uses
handlings
cotton plant together with crude oil
strong
wrinkle resistant
doesn't shrink
colours fast
makes bobbles
clothing, bed linen, table linen, curtains
machine wash, tumble-dry, not much ironing
129
cotton/nylon
where
properties
uses
handlings
cotton plant together with crude oil
strong
wear resistant
absorbent
resilient
sunlight resistant
socks, curtains, commercial fabric in building industry
machine wash, not much ironing, don't bleach
130
wool blends
where
properties
uses
handlings
blended with polyester, cotton, acrylic and nylon
strong-warm
resilient
winter clothing, socks, curtains, jerseys
hand or machine wash, delicate
131
leather
where
properties
uses
handlings
skin of animas, sheep, cattle, pigs, buffaloes, ostriches, crocs and snakes
soft
elastic
waterproof
windproof
absorbent
resistant to ageing
jackets, coats, shoes, gloves, handbags and purses
professional leather cleaners, polish with oils
132
synthetic leather
where
properties
uses
handlings
fake/vegan leather
layer of fibres and thin layer of PVC (polyvinyl chloride) plastic like
vegans use products made of synthetic leather
only wipe down with damp cloth
133
5 reasons about why we choose different fabrics
fashion, suitability, characteristics of fibres, price, environmental concerns
134
explain fashion
determines which texture, colours, designs and types of fabrics will be used at a particular time
looks at current trends and decide whether the fabrics in fashion would be a good choice for your needs
135
explain suitability
when you choose fabrics, it is important to decide what your expectations of the item are
for an attractive appearance you should look at texture, colour and style
136
explain characteristics of fibres
are easily cared for- consider vegetable and synthetic fibres
cheap- you should consider regenerated fibres
cool to wear- consider vegetable fibres
durable- consider synthetic polymer fibres
137
explain price
price of a garment, piece of furniture or fabric plays a role in its choice
when purchasing an item that has to last a long time, import to buy quality over quantity, regardless of price
138
explain environmental concern
people are environmentally conscious and this has an influence on choice regarding fabric
fibres that cause little harm to environment are preferred
hazardous chemicals used in the production of synthetic and regenerated fibres can end up in dams or rivers and contaminate drinking water
*during manufacturing of cotton, large quantities of water, pesticides and fertilizers are used, threatening natural resources and polluting environment
during production of regenerated bamboo and lyocell fibres, water and chemicals are recycled in production system
139
explain how socio-economic circumstances impact clothing choices
socio-economic status will determine what type of clothing are bought and worn
family's income determine whether more than just basic needs of the family provided for
low-income families, both parents work, making it possible for more money spent on clothes
140
explain how culture impacts clothing choices
some countries culture has huge influence of inhabitants choice of clothing
SA has a rainbow nation with a variety of cultural groups who reflect their differences in their dress code
Indian women wear garments called saris
African beadwork is applied to clothing and also worn as jewelry
141
explain how peer preferences impacts clothing choices
teens want to conform to look like their friends-confidence to feel like they fit in
great need among teens and young adults- want branded clothing eg Nike (parents can't afford)
142
explain how personality impacts clothing choices
important to choose clothes that suit your personality
extrovert- bright clothing and interesting design
introvert- uncomfy in bright clothes and large designs
143
explain how lifestyle impacts clothing choices
income, social status, traditions, activities, climate and values
clothing must match lifestyle
144
4 ways to care and maintain clothing appearance
care instructions on label- read and follow to ensure garment retains appearance
hang up your clothes after you take them off
underwear, socks and shirts washed after take them off
treat stains immediately with stain remover
145
name 5 things that should be indicated on a care label
size
brand
indication of the country-where manufactured
fibre content
symbols indicate quality
146
147
what does the irish linen symbol look like
in book
148
what does the pure wool symbol look like
in book
149
what does the wool blend symbol look like
in book
150
what does the mohair symbol look like
in book
151
what does genuine leather symbol look like
in book
152
what does pure cotton symbol look like
in book
153
learn the care label symbols for wash, bleach, tumble-dry, dry methods, iron and dry-clean
in book
154
design of adaptive clothing for the disabled
trouser legs longer than normal
elastic around ankles to keep body heat up
shirts should have stretchable opening for neck
pockets to store items
shirt/jacket sleeves must be shorter than normal-not caught in the wheel
large sleeve openings-easy dressing
155
fabrics of adaptive clothing for the disabled
stretchy fabrics-knitted fabrics
smooth linings facilitates dressing/undressing
156
physical comfort meaning for disabled
natural fibres absorbent eg linen and cotton
fabrics should be lightweight and permeable
avoid rough, scratchy textures-irritate skin
157
safety meaning for disabled
sleeves and trousers short therefore don't get caught in wheel
fabrics must be flame retardant
fabrics must be anti-allergenic
shoes with flat heels- comfy and well fit
158
comfort and care meaning for disabled
easy to wash, dry quick and easy to iron
durable clothing items of good quality-easy to care for, strong and elastic
159
attractive appearance meaning for disabled
cut and style should fit their figure and draw attention away from problem areas
colour of garment should fit complexion
garments should be comfy to wear, hang straight and don't bundle up
should be crease/wrinkle resistant
160
socio-economic context for housing and interior
low income-consumers struggle for home loan therefore use low-cost or state housing
middle income-consumers rent or purchase house/flat therefore depending on size of the loan they obtain
high income- consumers rich and choose size and location of home, more than one home
161
cultural context for housing and interior
every culture has idea of how their people should live this influences shape, layout and arrangement of furniture
162
name 5 types of housing and why they choose a house
depends on what the family chooses du to income, needs and stage in family cycle
Full title free-standing house
sectional title house
townhouse in security complex with access control
flats
shacks/informal settlement
163
explain full title free-standing houses
you are the owner of the house as well as the property and everything on it
most expensive form of housing
164
explain sectional title housing
you are the owner of the house of the house and the property on which its built, but not common areas eg: stairs, gardens, parking areas, swimming pools shared
165
explain townhouse/estate in security complex with with access control
free-standing houses, but also connected to another house
all houses look he same
controlled access, security guards 24 hours a day
166
explain informal settlement
non-permanent, small houses
corrugated iron, cardboard, wood
167
explain flats
high-density residential units many people on small land
cheaper housing, single people, students, young people live in flats
168
explain how location affects community and neighborhood/environment
ideal to be located near schools, shops and public transport
safety is important
price depends on location, size, material house is built with
169
explain how location affects site/orientation
refers to property and postion of house on property
best possible view
in SA, north-facing rooms=light and sunny
south facing rooms=dark and cold
170
explain what safety entails in housing and interior
structure sturdy and safe
building materials and construction methods= good quality
good ventilation for fresh air
electricity and wiring correct and safe and wall sockets not overloaded
171
name 3 things functionality includes
layout of room, space, storage space
172
explain what layout of room entails in housing and interior
divided into quiet spaces (bedroom + bathroom)
workspace (kitchen, study, workroom + garage)
social spaces (dining room, living room, TV room, entrance hall)
173
explain what space entails in housing and interior
amount of space needed in home according to finance available and needs of family
174
explain what storage spaces entails in housing and interior
storage space needed in every room
built-in or stand-alone cupboards/units meet demand
175
name the 5 stages in the family cycle
young adults
young married couple
the developing family
the shrinking family
empty nest stage
176
explain the stage of young adults
students share an apartment or stay in dorm and save money
young, working people can live in a flat
177
explain the stage of young married couple
looking for a home close to work-big enough to have friends over
space and privacy not a problem
a flat, small house
178
explain the stage of developing family
they will often choose a home near schools
will want to make provisions for childs privacy
small single home on a property is ideal
179
explain the stage the shrinking family
children starting to leave home for longer periods of time, parents may prefer to move to a smaller house
smaller single home on a property would be ideal
180
explain the empty nest stage
last child leaves home and only parents left behind
safety and health care- big role regarding housing
elderly are ailing or frail, can move to nursing home where there is good medical care
elderly moved to retire village, no longer have the responsibility of maintaining a home
181
explain egronomics
scientific study of the effectiveness of people in their work environments, aimed at improving work environments
182
explain anthropometry
study of measurements and proportions of the human body
183
explain human dimensions in design features of housing and height of women and men
anthropometry-
ergonomics use standard human dimensions when designing equipment and furniture eg the standard height for a woman is 1.65cm and 1.74cm for men
ergonomically designed equipment and furniture can help prevent muscles tension, fatigue and injury, which can increase job satisfaction and productivity in the workplace
184
explain body dynamics
good posture and body movement during activities
it is important that a person's body (head, torso, pelvis) is always in a straight line when he/she sits or stands
185
name 4 applications of ergonomics in interior environments
furniture, workplace design, lighting, room temperature
186
explain how the application of ergonomics is used in furniture
furniture designed according to standard sizing
in the choice of furniture, the people who will be using the furniture as well as the size of the room taken into account
187
explain how the application of ergonomics is used in workplace design
A DESK AND CHAIR
(should be the correct height from the floor
the chair should support your back
your feet should be able to rest flat on the floor
the back of the chair should recline by 100-110 degrees)
IN THE KITCHEN
(the sinks should be at a counter height of 90cm
toe space makes in comfortable to stand near work surfaces
walls must be washable
floors should be non-slip)
188
