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. 200






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






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






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






5. 180






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






7. The process of breaking down food into a form the body can use






8. The nutrient group that supplies us with energy






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






10. Describes the way an object surface looks and feels






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






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






13. 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.






14. Gives you healthy skin and eyes






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






16. Help the body build and repair and maintain tissues and body cells






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






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






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






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






21. Keeps bowels regular






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






24. A link formed during the condensation reaction when the amino group of one amino acid chemically combines with the carboxyl group of another amino acid with the loss of water molecule.






25. 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.






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






27. Curved






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






29. This nutrient group helps you have healthy blood pressure






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






31. 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.






32. 90 degrees of each other






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






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






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






36. 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






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






38. The grain that has the highest amount of protein






39. Should be eaten sparingly






40. 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






41. Diagonal






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






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






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






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






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






47. Plant material bodies cannot digest






48. Vitamin supplied by breads and grains






49. 175g






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