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






2. One hue






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






4. 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.






5. 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.






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






7. 125g






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






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






10. Built to a persons specifications






11. The grain that has the highest amount of protein






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






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






14. Horizontal






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






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






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






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






19. Should be eaten sparingly






20. 250g






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






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






23. Helps your body fight infection and helps cuts heal






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






25. The nutrient group that supplies us with energy






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






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






28. Butter - Margarine - Oil - Cream






29. Builds up bone mass and prevents osteoporosis






30. 230 - 250






31. 20g






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






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






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






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






36. 150






37. Curved






38. This nutrient group helps you have healthy blood pressure






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






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






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






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






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






44. 250g






45. 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.






46. Vertical






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






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






49. 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






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






Can you answer 50 questions in 15 minutes?



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