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. 10g






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






3. 90 degrees of each other






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






5. 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.






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






7. A lack of a substance / nutrient. It can lead to illness.






8. 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






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






10. One hue






11. Outline of an object






12. 125g






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






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






15. 20g






16. Describes the way an object surface looks and feels






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






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






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






20. A semi-solid viscous solution with a 3-D network where water molecules become trapped. Gelatine is used as a setting agent.






21. 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.






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






23. Gives you healthy skin and eyes






24. The nutrient that helps regulate fluid balance






25. Plant material bodies cannot digest






26. 20g






27. Helps build strong muscles and repairs body tissue






28. 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.






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






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






31. Protein deficiency - causes dermatitis - retarded growth and a pot belly. Common is 3rd World.






32. 9-11 servings daily






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






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






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






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






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






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






39. Catalyst that speeds up or slows down a reaction without being used up itself.






40. The grain that has the highest amount of protein






41. 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






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






43. 120






44. 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.






45. Vegetables are a great source of this






46. Vitamin supplied by breads and grains






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






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






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






50. 250g