Test your basic knowledge |

Home Economics

Subject : literacy
  • 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. 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.

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

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

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

5. Amount of each nutrient that is needed to to meet a persons nutritional requirements.

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

7. The 3 dimensional space to be designed

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

9. 20g

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

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

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

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

14. 150

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

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

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

18. 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.

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

20. 250g

21. 190

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

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

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

25. 5mL

26. 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.

27. Helps muscles contract - helps produce energy - helps regulate many body functions nuts - peanut butter

28. Foods from the extras group are usually high

29. This vitamin helps you have a healthy nervous system

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

31. Contrast; opposite colors

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

33. 180

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

35. The nutrient group that supplies us with energy

36. Vegetables are a great source of this

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

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

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

40. 9-11 servings daily

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

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

43. Helps have healthy gums and teeth <3

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

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

46. Diagonal

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

48. Horizontal

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

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