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






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






3. Denaturing a protein (liquid to a solid) e.g. cooking an egg






4. 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






5. 5mL






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






7. Healthiest oil to cook with






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






9. 180






10. 9-11 servings daily






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






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






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






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






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






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






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






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






19. The nutrient group that supplies us with energy






20. 150






21. Helps regulate body fluids - helps muscles like the heart function orange juice - bananas






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






23. 250g






24. Horizontal






25. A link formed during the condensation reaction when the amino group of one amino acid chemically combines with the carboxyl group of another amino acid with the loss of water molecule.






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






27. 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.






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






29. 120






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






31. Built to a persons specifications






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






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






34. 200






35. The function / job of a nutrient in the body.






36. 20mL






37. This nutrient group helps you have healthy blood pressure






38. Vegetables are a great source of this






39. 175g






40. 2.5mL






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






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






43. Contrast; opposite colors






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






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






46. 20g






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






48. The 3 dimensional space to be designed






49. One hue






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