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Test your basic knowledge |
Home Economics
Start Test
Study First
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. Help keep the nervous system healthy - promotes growth - appetite and digestion whole grain and enriched breads and cereals - pork - organ meats - dry beans - peas
Vitamin D
thiamine
vitamin a...
1 tablespoon butter
2. Iron in eggs - calcium in milk - Iodine in fish - variety in fruit and vegtables.
fats or extras
Minerals: Types
1 tablespoon
line
3. 90 degrees of each other
Vitamin a...
thiamine
Vitamin B
analogous
4. 175g
oats
Minerals: Types
Hot
1 cup icing sugar
5. Should be eaten sparingly
Carbohydrates: Types
fats or extras
tract home
High Biological Value
6. Where a food is missing one or more of the essential amino acids. They are usually plant foods.
Low Biological Value Protein
town home
Polypeptide
Conjugated Protein
7. The 3 dimensional space to be designed
space
vitamin c
Hydrolysis
Very slow
8. Diagonal
width
potassium
town home
chaos
9. 20g
1 tablespoon
minerals
Vitamins: Description
space
10. Meat - Fish - Chicken - Milk - Cheese - Eggs - Soya beans
oats
Carbohydrates: Types
Vitamin D
Protein: Types
11. This nutrient group helps you have healthy blood pressure
iron
Pepsidase
Protein: Types
digestion
12. A condition in which the bones gradually lose their mineral intake and become weak and brittle
protein
tract home
osteoporosis
Basal Metabolic Rate (BMR)
13. The building blocks that make up proteins - Smallest part of a protein
1 tablespoon butter
complementary
fiber
amino acids
14. 250g
1 cup white sugar
electrolyte
1/4 teaspoon
water
15. Provides heat and energy - satify hunger - provides padding around heart and kidneys.
1 tablespoon butter
Coagulation
Fats: Description
Vitamins: Description
16. Keeps bowels regular
iron
Gluten
fiber
1 tablespoon
17. 125g
texture
1 cup grated cheese
iron
vitamin a...
18. 10g
Vitamin D
vitamin a...
1 tablespoon flour
Trypsin
19. Amino acids that cannot be made in the body and must be obtained from food.
Essential Amino Acid
width
Slow
Vitamins: Description
20. Regulates body temperature - gets rid of waste via kidneys in urine - carries nutrients in blood.
water
Water: Description
Gluten
nutrients
21. Severe protein deficiency resulting in thin limbs - sunken face and pot belly. Occurs in 3rd World countries.
Marasmus
potassium
Fats: Description
Derived Protein
22. 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
Kwashiokor
Conjugated Protein
Hydrolysis
vitamin a...
23. 125g
Biological Function
1 cup sifted flour
fiber
Condensation Reaction
24. Foods from the extras group are usually high
Very Hot
relaxation
1 cup butter
sugar and fats
25. Help the body build and repair and maintain tissues and body cells
proteins
calcium
Water: Types
calcium
26. Protein are formed as a result of chemical or enzymic action on the protein.
Derived Protein
fats or extras
Protein: Description
digestion
27. Helps blood carry oxygen - helps cells use oxygen meat - liver - eggs - dry beans - spinach
sugar and fats
iron
Derived Protein
Source
28. Vitamin supplied by breads and grains
Basal Metabolic Rate (BMR)
Vitamin B
Maillard Reaction
oats
29. Fruit juices - tea - coffee - milk - soups - fruit - vegtables.
Vitamin a...
Vitamin B
texture
Water: Types
30. The nutrient that helps carry nutrients throughout the body - helps regulate body temperature - and digest food
Malnutrition
water
calcium
Water: Description
31. Vertical
height
Carbohydrates: Description
Enzyme
Peptide Link / Peptide Bond
32. 200
complementary
Hot
digestion
height
33. Colour change which occurs when amino acids and sugar are exposed to dry heat. Also known as non-enzymic browning.
digestion
Enzyme
Moderate Hot
Maillard Reaction
34. An enzyme made in the ileum which breaks peptides into amino acids.
Rennin
1/2 teaspoon
Carbohydrates
Pepsidase
35. 5mL
Pepsin
Enzyme
line
1 teaspoon
36. 230 - 250
Fats: Types
Very Hot
1/2 teaspoon
Minerals: Types
37. An enzyme made in the pancreas that travels to the duodenum and breaks peptones into peptides.
digestion
vitamin d
osteoporosis
Trypsin
38. Help build strong - healthy teeth and bones - helps heart beat properly - helps muscles move - helps blood clot - helps keep soft and nerves healthy dairy product
nutrients
calcium
width
Pepsidase
39. 120
iron
Very slow
height
Deficiency
40. Globular proteins linked with other non-protein molecules.
vitamin c
Conjugated Protein
Coagulation
Peptide Link / Peptide Bond
41. Cookie cutter house in master planned community - all have similar floor plans
Vitamin B
line
tract home
Deamination
42. A in butter. B in wholegrain and cereals. C in citrus fruits. D in butter.
Vitamins: Description
Condensation Reaction
High Biological Value
Vitamins: Types
43. Helps have healthy gums and teeth <3
Minerals: Types
calcium
Slow
Fats: Types
44. This vitamin helps you have a healthy nervous system
Very Hot
digestion
Vitamin B
minerals
45. Helps muscles contract - helps produce energy - helps regulate many body functions nuts - peanut butter
Very slow
magnesium
Gel
1 cup sifted flour
46. Helps your body fight infection and helps cuts heal
vitamin a...
1 teaspoon
iron
Vitamin C
47. 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
Fats: Types
Deamination
thiamine
Supplementary Value/ Complementary Value
48. Substances that are important for the body's growth and care
Basal Metabolic Rate (BMR)
electrolyte
Fats: Description
nutrients
49. Irreversible reaction - unfolding of the protein chain - caused by HEAT - ADDITION OF ACID & MECHANICAL ACTION.
1 cup butter
Denaturation
Source
iron
50. Plant material bodies cannot digest
vitamin d
Vitamin C
fiber
Vitamin C