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. Should be eaten sparingly






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






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






4. Enzyme made in the stomach which breaks caesinogen into caesin.






5. 150






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






7. One hue






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






9. 125g






10. 190






11. 9-11 servings daily






12. 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.






13. 200






14. 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






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






16. 1.25mL






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






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






19. Builds up bone mass and prevents osteoporosis






20. The food that the nutrient is found in.






21. 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






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






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






24. Vertical






25. Diagonal






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






27. 2.5mL






28. Describes the way an object surface looks and feels






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






30. Outline of an object






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






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






33. 120






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






35. 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






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






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






38. Gives you healthy skin and eyes






39. 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.






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






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






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






43. Vitamin supplied by breads and grains






44. Elements needed in small amounts for sturdy bones and teeth - healthy blood - and regular elimination of wastes






45. Keeps bowels regular






46. 20mL






47. 230 - 250






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






49. Vegetables are a great source of this






50. Helps your body fight infection and helps cuts heal