Test your basic knowledge |

Home Economics

Subject : literacy
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Horizontal






2. An enzyme made in the pancreas that travels to the duodenum and breaks peptones into peptides.






3. Measure of protein quality - number of essential amino acids a food contains - High Biological Value (HBV) Low Biological Value (LBV)






4. Vitamin supplied by breads and grains






5. Helps build strong muscles and repairs body tissue






6. 2 or more proteins are eaten together to supplement each other. Occurs when one protein is lacking in one or more essential amino acids and is eaten with another food which contains the missing essential amino acid. E.g. beans on toast (Beans are hig






7. Chemical reaction when 2 amino acids join together with the elimination of water. Amino group of one amino acid combines with the carboxyl group of another amino acid.






8. Helps eyes adjust to darkness - protects lining of throat - nose and mouth and other organs from infection eggs - dark green veggies - deep yellow veggies and fruits






9. Helps have healthy gums and teeth <3






10. One hue






11. The building blocks that make up proteins - Smallest part of a protein






12. Describes the way an object surface looks and feels






13. Keeps the body healthy protecting it from diseases such as scurvy (Vit. C) and rickets (Vit. D).






14. Amino acids that cannot be made in the body and must be obtained from food.






15. The food that the nutrient is found in.






16. Eggs belong in this food group






17. Helps blood carry oxygen - helps cells use oxygen meat - liver - eggs - dry beans - spinach






18. A semi-solid viscous solution with a 3-D network where water molecules become trapped. Gelatine is used as a setting agent.






19. Elements needed in small amounts for sturdy bones and teeth - healthy blood - and regular elimination of wastes






20. Catalyst that speeds up or slows down a reaction without being used up itself.






21. Vegetables are a great source of this






22. Where a food is missing one or more of the essential amino acids. They are usually plant foods.






23. Protein are formed as a result of chemical or enzymic action on the protein.






24. 180






25. 190






26. Iron for healthy blood - calcium for healthy bones - iodine for proper functioning of thyroid gland.






27. Help build strong - healthy teeth and bones - helps heart beat properly - helps muscles move - helps blood clot - helps keep soft and nerves healthy dairy product






28. A food contains all the essential amino acids - also known as a complete protein. Usually comes from animal sources but is found in soya beans.






29. This vitamin helps you have a healthy nervous system






30. Low fat milk - non fat yogurt - and lite sour cream are low in this nutrient






31. House built in rows and attached to one another at the side wall






32. 175g






33. 125g






34. When 2 or more amino acids break apart due to the addition of a water molecule which splits the peptide link. This happen during digestion.






35. Diagonal






36. Protein found in wheat - gives elasticity to foods e.g bread (Coeliacs are allergic to it)






37. Cookie cutter house in master planned community - all have similar floor plans






38. Helps body fight infection - helps wounds heal - helps keep gums healthy citrus fruits - berries - melon






39. Substances that are important for the body's growth and care






40. A in butter. B in wholegrain and cereals. C in citrus fruits. D in butter.






41. Should be eaten sparingly






42. The function / job of a nutrient in the body.






43. 1.25mL






44. Dark - leafy vegetables and orange vegetables are good sources of this vitamin






45. The nutrient group that supplies us with energy






46. 2.5mL






47. The nutrient that helps carry nutrients throughout the body - helps regulate body temperature - and digest food






48. A lack of a substance / nutrient. It can lead to illness.






49. Help the body build and repair and maintain tissues and body cells






50. Sugar in ripe fruit - starch in cereals - fibre in bran and celery.