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. 9-11 servings daily






2. 250g






3. Butter - Margarine - Oil - Cream






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






5. 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.






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






7. 200






8. 1.25mL






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






10. 20g






11. The nutrient that helps regulate fluid balance






12. Builds new cells - muscles - hair - repairs tissue - supplies heat and energy if necessary.






13. 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.






14. Helps have healthy gums and teeth <3






15. Vegetables are a great source of this






16. 230 - 250






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






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






19. 20g






20. Helps your body fight infection and helps cuts heal






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






22. 5mL






23. 125g






24. 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






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






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






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






28. One hue






29. Eggs belong in this food group






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






31. Outline of an object






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






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






34. 150






35. Describes the way an object surface looks and feels






36. Foods from the extras group are usually high






37. The food that the nutrient is found in.






38. This vitamin helps you have a healthy nervous system






39. Lack of adequate nutrition - result of lack of nutrition or unbalanced diet.






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






41. Plant material bodies cannot digest






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






43. Your body needs this vitamin to absorb calcium






44. 190






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






46. The grain that has the highest amount of protein






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






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






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






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