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






2. The nutrient that helps regulate fluid balance






3. Dark - leafy vegetables and orange vegetables are good sources of this vitamin






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






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






6. Describes the way an object surface looks and feels






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






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






9. 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.






10. The grain that has the highest amount of protein






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






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






13. Healthiest oil to cook with






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






15. 125g






16. Should be eaten sparingly






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






18. 20g






19. 200






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






21. 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.






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






23. Vegetables are a great source of this






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






25. 180






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






27. Helps your body fight infection and helps cuts heal






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






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






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






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






32. 120






33. 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






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






35. 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.






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






37. Outline of an object






38. 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






39. 190






40. 250g






41. Horizontal






42. 90 degrees of each other






43. Builds up bone mass and prevents osteoporosis






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






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






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






47. Eggs belong in this food group






48. 10g






49. 5mL






50. Your body needs this vitamin to absorb calcium