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






2. Enzyme made in the stomach which breaks caesinogen into caesin.






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






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






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






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






7. 250g






8. Foods from the extras group are usually high






9. 20g






10. Similar to a duplex - but three or more units share one family pays rent






11. 10g






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






13. This vitamin helps you have a healthy nervous system






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






15. 150






16. Healthiest oil to cook with






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






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






19. 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.






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






21. 125g






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






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






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






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






26. 230 - 250






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






28. The 3 dimensional space to be designed






29. 250g






30. 120






31. Your body needs this vitamin to absorb calcium






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






33. Curved






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






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






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






37. Helps have healthy gums and teeth <3






38. The grain that has the highest amount of protein






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






40. 190






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






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






43. Helps build strong muscles and repairs body tissue






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






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. 125g






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






48. Describes the way an object surface looks and feels






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






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