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. 9-11 servings daily






2. 10g






3. 230 - 250






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






5. 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






6. Curved






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






8. 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.






9. A in butter. B in wholegrain and cereals. C in citrus fruits. D in butter.






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






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






12. 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.






13. This vitamin helps you have a healthy nervous system






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






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






16. 200






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






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






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






20. 20g






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






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






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






24. 190






25. Diagonal






26. Should be eaten sparingly






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






28. Healthiest oil to cook with






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






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






31. 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






32. Builds up bone mass and prevents osteoporosis






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






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






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






36. 150






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






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






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






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






41. Built to a persons specifications






42. Helps your body fight infection and helps cuts heal






43. 175g






44. 250g






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






46. This nutrient group helps you have healthy blood pressure






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






48. Outline of an object






49. One hue






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