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






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






3. Curved






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






5. 250g






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






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






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






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






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






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






12. Plant material bodies cannot digest






13. 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






14. Healthiest oil to cook with






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






16. 1.25mL






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






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






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






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






21. 2.5mL






22. 120






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






24. Bananas - orange juice - and tomatoes are great sources of this nutrient






25. 190






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






27. 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






28. 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.






29. 90 degrees of each other






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






31. 150






32. 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






33. Horizontal






34. The nutrient group that supplies us with energy






35. The 3 dimensional space to be designed






36. Helps have healthy gums and teeth <3






37. Builds up bone mass and prevents osteoporosis






38. 20g






39. Contrast; opposite colors






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






41. Eggs belong in this food group






42. Keeps bowels regular






43. 250g






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






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






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






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






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






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






50. The food that the nutrient is found in.