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






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






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






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






5. 120






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






7. This nutrient group helps you have healthy blood pressure






8. Enzyme made in the stomach which breaks caesinogen into caesin.






9. 20mL






10. Diagonal






11. 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






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






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






14. 10g






15. 9-11 servings daily






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






17. Should be eaten sparingly






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






19. Contrast; opposite colors






20. 5mL






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






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






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






24. House built in rows and attached to one another at the side wall






25. Helps have healthy gums and teeth <3






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






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






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






29. Butter - Margarine - Oil - Cream






30. Vertical






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






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






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






34. Helps build strong muscles and repairs body tissue






35. The food that the nutrient is found in.






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






37. Provides heat and energy in sugars and starches and fibre prevents constipation for healthy bowels.






38. Help the body build and repair and maintain tissues and body cells






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






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






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






42. 190






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






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






45. Provides heat and energy - satify hunger - provides padding around heart and kidneys.






46. Helps your body fight infection and helps cuts heal






47. 250g






48. 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.






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






50. 180