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






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






3. This vitamin helps you have a healthy nervous system






4. The nutrient group that supplies us with energy






5. 1.25mL






6. 230 - 250






7. A condition in which the bones gradually lose their mineral intake and become weak and brittle






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






9. Good sources of this vitamin are oranges - kiwi - and grapefruit






10. 2.5mL






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






12. Provides heat and energy in sugars and starches and fibre prevents constipation for healthy bowels.






13. The nutrient that helps regulate fluid balance






14. 180






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






16. The grain that has the highest amount of protein






17. 125g






18. Curved






19. Helps muscles contract - helps produce energy - helps regulate many body functions nuts - peanut butter






20. Healthiest oil to cook with






21. 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






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






23. Globular proteins linked with other non-protein molecules.






24. An enzyme made in the ileum which breaks peptides into amino acids.






25. Describes the way an object surface looks and feels






26. 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.






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






28. Built in a factory and installed at a specific site






29. Outline of an object






30. Builds new cells - muscles - hair - repairs tissue - supplies heat and energy if necessary.






31. Builds up bone mass and prevents osteoporosis






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






33. Helps regulate body fluids - helps muscles like the heart function orange juice - bananas






34. Formed when a number of amino acids join together due to the formation of peptide links.






35. Bananas - orange juice - and tomatoes are great sources of this nutrient






36. Colour change which occurs when amino acids and sugar are exposed to dry heat. Also known as non-enzymic browning.






37. Severe protein deficiency resulting in thin limbs - sunken face and pot belly. Occurs in 3rd World countries.






38. Iron in eggs - calcium in milk - Iodine in fish - variety in fruit and vegtables.






39. Minimum amount of energy required to maintain body temp. (37'C) and keep the body alive. Calculated at complete rest after fasting. Slows down as you get older.






40. Butter - Margarine - Oil - Cream






41. 9-11 servings daily






42. Fruit juices - tea - coffee - milk - soups - fruit - vegtables.






43. 150






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






45. A nutrient needed in large amounts (protein - carbohydrate - lipid)






46. 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.






47. Amount of each nutrient that is needed to to meet a persons nutritional requirements.






48. Should be eaten sparingly






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






50. Contrast; opposite colors







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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