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Test your basic knowledge |
Home Economics
Start Test
Study First
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. 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
Supplementary Value/ Complementary Value
iron
Gluten
Deficiency
2. Vertical
1/2 teaspoon
Carbohydrates: Description
chaos
height
3. Eggs belong in this food group
manufactured home
Meat or Protein
Essential Amino Acid
magnesium
4. Amount of each nutrient that is needed to to meet a persons nutritional requirements.
potassium
Recommended Dietary Allowance (RDA)
cholesterol
width
5. Protein found in wheat - gives elasticity to foods e.g bread (Coeliacs are allergic to it)
High Biological Value
Gluten
Vitamin C
Vitamin a...
6. 1.25mL
Carbohydrates: Description
Vitamin C
custom homes
1/4 teaspoon
7. Plant material bodies cannot digest
Nutrient
Trypsin
fiber
Vitamin a...
8. Help keep the nervous system healthy - promotes growth - appetite and digestion whole grain and enriched breads and cereals - pork - organ meats - dry beans - peas
Rennin
High Biological Value
thiamine
Biological Value
9. Protein are formed as a result of chemical or enzymic action on the protein.
complementary
Vitamin D
Derived Protein
Vitamins: Description
10. 20g
1 tablespoon butter
Water: Description
Meat or Protein
Pepsidase
11. A semi-solid viscous solution with a 3-D network where water molecules become trapped. Gelatine is used as a setting agent.
Nutrient
Gel
1 tablespoon
Deficiency
12. A in butter. B in wholegrain and cereals. C in citrus fruits. D in butter.
vitamin c
Vitamins: Types
High Biological Value
Pepsidase
13. 20mL
Fats: Types
High Biological Value
1 tablespoon
Deamination
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.
Very Hot
Deamination
electrolyte
Water: Description
15. 180
tract home
Minerals: Description
amino acids
Moderate
16. Good sources of this vitamin are oranges - kiwi - and grapefruit
Vitamin C
Moderate
Gel
1 tablespoon
17. 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
Hydrolysis
calcium
Carbohydrates: Description
Protein: Types
18. Should be eaten sparingly
protein
fats or extras
Moderate Hot
Condensation Reaction
19. Built in a factory and installed at a specific site
Vitamin D
potassium
manufactured home
Water: Description
20. Chemical substances that are needed in the body for correct functioning
Carbohydrates: Types
Moderate
Nutrient
tract home
21. Elements needed in small amounts for sturdy bones and teeth - healthy blood - and regular elimination of wastes
Vitamin C
minerals
Water: Types
height
22. Keeps bowels regular
Conjugated Protein
tract home
Rennin
fiber
23. Where a food is missing one or more of the essential amino acids. They are usually plant foods.
calcium
Very Hot
1 tablespoon
Low Biological Value Protein
24. 200
1 cup white sugar
Hot
vitamin d
Maillard Reaction
25. The process of breaking down food into a form the body can use
texture
Very slow
Vitamin C
digestion
26. A condition in which the bones gradually lose their mineral intake and become weak and brittle
complementary
digestion
osteoporosis
1 cup white sugar
27. Formed when a number of amino acids join together due to the formation of peptide links.
Macronutrient
Vitamin a...
Source
Polypeptide
28. 2.5mL
1/2 teaspoon
saturated fats
Protein: Types
fats or extras
29. Protein deficiency - causes dermatitis - retarded growth and a pot belly. Common is 3rd World.
protein
Kwashiokor
Nutrient
Gluten
30. Your body needs this vitamin to absorb calcium
Vitamin D
cholesterol
apartment home
Very Hot
31. 250g
electrolyte
breads and grains
1 cup butter
Fats: Description
32. Colour change which occurs when amino acids and sugar are exposed to dry heat. Also known as non-enzymic browning.
Nutrient
Minerals: Description
Maillard Reaction
Essential Amino Acid
33. Helps your body fight infection and helps cuts heal
Vitamin C
Rennin
Polypeptide
Marasmus
34. 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.
Polypeptide
Peptide Link / Peptide Bond
texture
Very slow
35. Gives you healthy skin and eyes
potassium
town home
1 cup sifted flour
vitamin a...
36. Denaturing a protein (liquid to a solid) e.g. cooking an egg
Coagulation
Deficiency
Moderate
Water: Description
37. Bananas - orange juice - and tomatoes are great sources of this nutrient
potassium
Pepsidase
amino acids
fiber
38. 5mL
chaos
1 teaspoon
Peptide Link / Peptide Bond
protein
39. Help the body build and repair and maintain tissues and body cells
proteins
Trypsin
olive oil
fiber
40. Low fat milk - non fat yogurt - and lite sour cream are low in this nutrient
Polypeptide
saturated fats
width
Vitamin B
41. Diagonal
Meat or Protein
Supplementary Value/ Complementary Value
complementary
chaos
42. 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
manufactured home
Vitamin C
vitamin d
vitamin a...
43. 20g
1 tablespoon
Polypeptide
Carbohydrates: Types
iron
44. Sugar in ripe fruit - starch in cereals - fibre in bran and celery.
High Biological Value
Vitamins: Description
Very Hot
Carbohydrates: Types
45. 10g
1/2 teaspoon
1 tablespoon flour
Rennin
calcium
46. Outline of an object
electrolyte
1 cup white sugar
Enzyme
line
47. The nutrient group that supplies us with energy
Carbohydrates
Vitamin D
Moderate
fiber
48. This nutrient group helps you have healthy blood pressure
iron
1 cup grated cheese
Carbohydrates: Types
Vitamin B
49. Works with calcium to build strong bones and teeth milk
1 tablespoon
osteoporosis
vitamin d
Malnutrition
50. A waxy substance that is a part of every cell of your body and intake should be low
cholesterol
Hydrolysis
saturated fats
relaxation