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






2. 230 - 250






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






4. This nutrient group helps you have healthy blood pressure






5. 180






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






7. 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






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






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






10. 200






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






12. Builds up bone mass and prevents osteoporosis






13. The food that the nutrient is found in.






14. The 3 dimensional space to be designed






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






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






17. Foods from the extras group are usually high






18. Vegetables are a great source of this






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






20. 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.






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






22. The nutrient group that supplies us with energy






23. 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.






24. Built in a factory and installed at a specific site






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






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






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






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






29. 90 degrees of each other






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






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






32. One hue






33. Should be eaten sparingly






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






35. Helps your body fight infection and helps cuts heal






36. Vitamin supplied by breads and grains






37. 120






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






39. Plant material bodies cannot digest






40. 9-11 servings daily






41. 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.






42. 2.5mL






43. 125g






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






45. Horizontal






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






47. Gives you healthy skin and eyes






48. Your body needs this vitamin to absorb calcium






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






50. The grain that has the highest amount of protein