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






2. 10g






3. A link formed during the condensation reaction when the amino group of one amino acid chemically combines with the carboxyl group of another amino acid with the loss of water molecule.






4. Help keep the nervous system healthy - promotes growth - appetite and digestion whole grain and enriched breads and cereals - pork - organ meats - dry beans - peas






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






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






7. Similar to a duplex - but three or more units share one family pays rent






8. Works with calcium to build strong bones and teeth milk






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






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






11. The food that the nutrient is found in.






12. Gives you healthy skin and eyes






13. Protein deficiency - causes dermatitis - retarded growth and a pot belly. Common is 3rd World.






14. 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.






15. The nutrient that helps regulate fluid balance






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






17. Enzyme made in the stomach which breaks caesinogen into caesin.






18. Curved






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






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






21. Diagonal






22. 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.






23. 125g






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






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






26. The grain that has the highest amount of protein






27. Describes the way an object surface looks and feels






28. 230 - 250






29. Healthiest oil to cook with






30. Meat - Fish - Chicken - Milk - Cheese - Eggs - Soya beans






31. 175g






32. 20g






33. 90 degrees of each other






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






35. Vitamin supplied by breads and grains






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






37. 150






38. 5mL






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






40. 1.25mL






41. Lack of adequate nutrition - result of lack of nutrition or unbalanced diet.






42. Chemical substances that are needed in the body for correct functioning






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






44. Irreversible reaction - unfolding of the protein chain - caused by HEAT - ADDITION OF ACID & MECHANICAL ACTION.






45. Regulates body temperature - gets rid of waste via kidneys in urine - carries nutrients in blood.






46. This nutrient group helps you have healthy blood pressure






47. 250g






48. 9-11 servings daily






49. 2.5mL






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