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






3. 190






4. 90 degrees of each other






5. The nutrient that helps regulate fluid balance






6. Should be eaten sparingly






7. 250g






8. Describes the way an object surface looks and feels






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






10. A food contains all the essential amino acids - also known as a complete protein. Usually comes from animal sources but is found in soya beans.






11. Butter - Margarine - Oil - Cream






12. 180






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






14. 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.






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






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






17. 150






18. Helps have healthy gums and teeth <3






19. The grain that has the highest amount of protein






20. 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






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






22. 20g






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






24. 230 - 250






25. Curved






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






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






28. 20g






29. Plant material bodies cannot digest






30. Vitamin supplied by breads and grains






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






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






33. Formed when a number of amino acids join together due to the formation of peptide links.






34. 2.5mL






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






36. The nutrient that helps carry nutrients throughout the body - helps regulate body temperature - and digest food






37. 125g






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






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






40. 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.






41. 250g






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






43. Eggs belong in this food group






44. 10g






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






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






47. Diagonal






48. This nutrient group helps you have healthy blood pressure






49. Builds up bone mass and prevents osteoporosis






50. 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