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. Helps your body fight infection and helps cuts heal






2. The nutrient group that supplies us with energy






3. 175g






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






5. Foods from the extras group are usually high






6. 200






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






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






10. Helps have healthy gums and teeth <3






11. 10g






12. This vitamin helps you have a healthy nervous system






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






14. Breaking down excess protein in the liver. Carboxyl group is converted to glycogen and stored as energy. Amino group is converted to ammonia then to urea and excreted as urine.






15. 250g






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






17. Curved






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






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






20. The grain that has the highest amount of protein






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






22. The food that the nutrient is found in.






23. Vegetables are a great source of this






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






25. Gives you healthy skin and eyes






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






28. Builds up bone mass and prevents osteoporosis






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






30. Butter - Margarine - Oil - Cream






31. This nutrient group helps you have healthy blood pressure






32. 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.






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






34. 125g






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






36. 250g






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






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






39. 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






40. The nutrient that helps regulate fluid balance






41. 180






42. Plant material bodies cannot digest






43. Your body needs this vitamin to absorb calcium






44. A waxy substance that is a part of every cell of your body and intake should be low






45. 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.






46. Denaturing a protein (liquid to a solid) e.g. cooking an egg






47. 2.5mL






48. The 3 dimensional space to be designed






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






50. The process of breaking down food into a form the body can use