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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. An enzyme made in the stomach which breaks protein into peptones.
Trypsin
Pepsin
amino acids
Vitamins: Description
2. Helps body fight infection - helps wounds heal - helps keep gums healthy citrus fruits - berries - melon
Pepsin
vitamin c
Minerals: Description
Protein: Description
3. The 3 dimensional space to be designed
space
Trypsin
vitamin d
Pepsin
4. Built to a persons specifications
Low Biological Value Protein
Minerals: Types
custom homes
monochromatic
5. Vertical
complementary
height
1 tablespoon
Maillard Reaction
6. Provides heat and energy - satify hunger - provides padding around heart and kidneys.
Coagulation
Fats: Description
vitamin a...
Fats: Types
7. Builds up bone mass and prevents osteoporosis
amino acids
calcium
Polypeptide
Biological Value
8. Catalyst that speeds up or slows down a reaction without being used up itself.
vitamin a...
amino acids
Enzyme
Malnutrition
9. Foods from the extras group are usually high
1 tablespoon
Very slow
sugar and fats
protein
10. 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.
olive oil
iron
Vitamin B
Peptide Link / Peptide Bond
11. 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.
Hydrolysis
Derived Protein
1/2 teaspoon
1 cup butter
12. Where a food is missing one or more of the essential amino acids. They are usually plant foods.
1/2 teaspoon
saturated fats
Low Biological Value Protein
Macronutrient
13. Formed when a number of amino acids join together due to the formation of peptide links.
thiamine
vitamin c
Protein: Description
Polypeptide
14. The process of breaking down food into a form the body can use
digestion
Minerals: Types
Coagulation
Meat or Protein
15. Diagonal
Biological Value
Water: Types
chaos
Marasmus
16. Curved
Water: Types
1 teaspoon
relaxation
amino acids
17. Iron for healthy blood - calcium for healthy bones - iodine for proper functioning of thyroid gland.
Biological Value
Minerals: Description
Nutrient
Vitamin B
18. 125g
Slow
width
Polypeptide
1 cup sifted flour
19. 20mL
Vitamin D
1 tablespoon
cholesterol
1/4 teaspoon
20. 10g
nutrients
1 tablespoon flour
town home
Minerals: Description
21. The nutrient that helps regulate fluid balance
Very Hot
Nutrient
electrolyte
sugar and fats
22. The nutrient group that supplies us with energy
vitamin a...
vitamin a...
Trypsin
Carbohydrates
23. Should be eaten sparingly
Vitamin a...
olive oil
fats or extras
1 tablespoon
24. Minimum amount of energy required to maintain body temp. (37'C) and keep the body alive. Calculated at complete rest after fasting. Slows down as you get older.
potassium
Fats: Description
Basal Metabolic Rate (BMR)
Derived Protein
25. Low fat milk - non fat yogurt - and lite sour cream are low in this nutrient
Enzyme
water
saturated fats
Supplementary Value/ Complementary Value
26. This nutrient group helps you have healthy blood pressure
Marasmus
line
1 tablespoon flour
iron
27. Regulates body temperature - gets rid of waste via kidneys in urine - carries nutrients in blood.
Water: Description
calcium
Marasmus
iron
28. A waxy substance that is a part of every cell of your body and intake should be low
height
Biological Function
cholesterol
Polypeptide
29. The function / job of a nutrient in the body.
Very slow
vitamin d
Biological Function
Gluten
30. 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
calcium
Enzyme
minerals
vitamin d
31. Outline of an object
iron
line
Nutrient
Very slow
32. 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.
Minerals: Description
proteins
1 tablespoon butter
Deamination
33. The food that the nutrient is found in.
fiber
iron
Source
Nutrient
34. Similar to a duplex - but three or more units share one family pays rent
Hydrolysis
apartment home
Deamination
space
35. Helps blood carry oxygen - helps cells use oxygen meat - liver - eggs - dry beans - spinach
Supplementary Value/ Complementary Value
manufactured home
iron
cholesterol
36. Describes the way an object surface looks and feels
texture
Moderate
Vitamins: Types
Recommended Dietary Allowance (RDA)
37. Chemical reaction when 2 amino acids join together with the elimination of water. Amino group of one amino acid combines with the carboxyl group of another amino acid.
digestion
fiber
Condensation Reaction
electrolyte
38. The building blocks that make up proteins - Smallest part of a protein
vitamin d
amino acids
vitamin c
analogous
39. A nutrient needed in large amounts (protein - carbohydrate - lipid)
1/2 teaspoon
Maillard Reaction
Biological Value
Macronutrient
40. A semi-solid viscous solution with a 3-D network where water molecules become trapped. Gelatine is used as a setting agent.
Peptide Link / Peptide Bond
protein
Gel
Water: Types
41. Meat - Fish - Chicken - Milk - Cheese - Eggs - Soya beans
iron
Protein: Types
Marasmus
potassium
42. Sugar in ripe fruit - starch in cereals - fibre in bran and celery.
relaxation
Supplementary Value/ Complementary Value
Carbohydrates: Types
Carbohydrates: Description
43. 125g
analogous
1 cup grated cheese
1/4 teaspoon
Enzyme
44. Plant material bodies cannot digest
calcium
fiber
Enzyme
1 cup icing sugar
45. Enzyme made in the stomach which breaks caesinogen into caesin.
Rennin
potassium
Biological Function
Slow
46. Your body needs this vitamin to absorb calcium
Fats: Types
Enzyme
Vitamin D
vitamin a...
47. 250g
1 cup white sugar
Deamination
vitamin a...
1 cup icing sugar
48. A in butter. B in wholegrain and cereals. C in citrus fruits. D in butter.
Coagulation
1 tablespoon butter
Maillard Reaction
Vitamins: Types
49. Vegetables are a great source of this
Vitamin a...
Carbohydrates: Description
height
Rennin
50. Helps build strong muscles and repairs body tissue
analogous
Hydrolysis
iron
protein