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






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






3. Your body needs this vitamin to absorb calcium






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






5. Helps have healthy gums and teeth <3






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






7. 20g






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






9. 250g






10. Plant material bodies cannot digest






11. 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.






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






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






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






15. 230 - 250






16. 10g






17. 175g






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






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






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






21. 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.






22. 125g






23. The nutrient group that supplies us with energy






24. Vegetables are a great source of this






25. Vitamin supplied by breads and grains






26. The nutrient that helps regulate fluid balance






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






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






29. Outline of an object






30. One hue






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






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






33. Diagonal






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






35. The grain that has the highest amount of protein






36. 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






37. 150






38. 180






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






40. Vertical






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






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






43. The 3 dimensional space to be designed






44. 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.






45. This nutrient group helps you have healthy blood pressure






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






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






48. 2.5mL






49. 5mL






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