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. Vegetables are a great source of this






2. Helps your body fight infection and helps cuts heal






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






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






5. Butter - Margarine - Oil - Cream






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






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






8. Vitamin supplied by breads and grains






9. Diagonal






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






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






12. 20g






13. 190






14. The nutrient that helps carry nutrients throughout the body - helps regulate body temperature - and digest food






15. When 2 or more amino acids break apart due to the addition of a water molecule which splits the peptide link. This happen during digestion.






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






17. Healthiest oil to cook with






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






19. One hue






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






21. 10g






22. 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.






23. 120






24. 125g






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






26. Describes the way an object surface looks and feels






27. Helps build strong muscles and repairs body tissue






28. 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.






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






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






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






32. This nutrient group helps you have healthy blood pressure






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






34. 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






35. Built to a persons specifications






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






37. Your body needs this vitamin to absorb calcium






38. Irreversible reaction - unfolding of the protein chain - caused by HEAT - ADDITION OF ACID & MECHANICAL ACTION.






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






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






41. 180






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






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






44. 20g






45. 125g






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






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






48. 200






49. Eggs belong in this food group






50. 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.