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






2. 5mL






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






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






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






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






7. 250g






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






9. 20g






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






11. Contrast; opposite colors






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






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






14. Vitamin supplied by breads and grains






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






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






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






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






19. 230 - 250






20. 2.5mL






21. Foods from the extras group are usually high






22. 200






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






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






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






26. Diagonal






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






28. The grain that has the highest amount of protein






29. 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.






30. 190






31. Keeps bowels regular






32. Outline of an object






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






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






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






36. This nutrient group helps you have healthy blood pressure






37. 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






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






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






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






41. 250g






42. 20mL






43. Built to a persons specifications






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






45. 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.






46. The 3 dimensional space to be designed






47. Helps your body fight infection and helps cuts heal






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






49. Should be eaten sparingly






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