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






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






3. 90 degrees of each other






4. 175g






5. Should be eaten sparingly






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






7. The 3 dimensional space to be designed






8. Diagonal






9. 20g






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






11. This nutrient group helps you have healthy blood pressure






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






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






14. 250g






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






16. Keeps bowels regular






17. 125g






18. 10g






19. Amino acids that cannot be made in the body and must be obtained from food.






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






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






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






23. 125g






24. Foods from the extras group are usually high






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






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






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






28. Vitamin supplied by breads and grains






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






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






31. Vertical






32. 200






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






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






35. 5mL






36. 230 - 250






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






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






39. 120






40. Globular proteins linked with other non-protein molecules.






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






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






43. Helps have healthy gums and teeth <3






44. This vitamin helps you have a healthy nervous system






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






46. Helps your body fight infection and helps cuts heal






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






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






49. Irreversible reaction - unfolding of the protein chain - caused by HEAT - ADDITION OF ACID & MECHANICAL ACTION.






50. Plant material bodies cannot digest