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






2. 20mL






3. Helps your body fight infection and helps cuts heal






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






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






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






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






8. Should be eaten sparingly






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






10. 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






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






12. 250g






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






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






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






16. Eggs belong in this food group






17. 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






18. An enzyme made in the stomach which breaks protein into peptones.






19. Regulates body temperature - gets rid of waste via kidneys in urine - carries nutrients in blood.






20. 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.






21. Contrast; opposite colors






22. Horizontal






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






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






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






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






27. 125g






28. 200






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






30. Helps build strong muscles and repairs body tissue






31. 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.






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






33. 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.






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






35. 190






36. Keeps bowels regular






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






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






39. 230 - 250






40. Healthiest oil to cook with






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






42. 150






43. Builds up bone mass and prevents osteoporosis






44. Vertical






45. Helps have healthy gums and teeth <3






46. 90 degrees of each other






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






48. The nutrient that helps regulate fluid balance






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






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