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. Healthiest oil to cook with






2. 125g






3. 20mL






4. 20g






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






6. 250g






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






8. Diagonal






9. 10g






10. Outline of an object






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






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






13. 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.






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






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






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






17. Should be eaten sparingly






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






19. Plant material bodies cannot digest






20. Works with calcium to build strong bones and teeth milk






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






22. 190






23. 5mL






24. 125g






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






26. 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






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






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






29. Horizontal






30. The nutrient that helps regulate fluid balance






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






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






33. Built to a persons specifications






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






35. 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






36. 20g






37. 1.25mL






38. 200






39. 120






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






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






42. Vertical






43. 150






44. One hue






45. Elements needed in small amounts for sturdy bones and teeth - healthy blood - and regular elimination of wastes






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






47. 175g






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






49. This vitamin helps you have a healthy nervous system






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