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. Horizontal






2. 230 - 250






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






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






5. Gives you healthy skin and eyes






6. Diagonal






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






8. The nutrient group that supplies us with energy






9. 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






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






11. Healthiest oil to cook with






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






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






14. Curved






15. Amount of each nutrient that is needed to to meet a persons nutritional requirements.






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






17. Helps build strong muscles and repairs body tissue






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






19. Butter - Margarine - Oil - Cream






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






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






22. 250g






23. Protein are formed as a result of chemical or enzymic action on the protein.






24. Bananas - orange juice - and tomatoes are great sources of this nutrient






25. 125g






26. Contrast; opposite colors






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






28. Should be eaten sparingly






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






30. 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.






31. 20mL






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






33. Foods from the extras group are usually high






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






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






36. Eggs belong in this food group






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






38. Iron for healthy blood - calcium for healthy bones - iodine for proper functioning of thyroid gland.






39. 250g






40. 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






41. The food that the nutrient is found in.






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






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






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






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






46. One hue






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






48. 120






49. 125g






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