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. 20g






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






3. The nutrient group that supplies us with energy






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






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






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






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






8. 175g






9. Should be eaten sparingly






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






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






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






13. 90 degrees of each other






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






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






16. Helps have healthy gums and teeth <3






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






18. Vegetables are a great source of this






19. Butter - Margarine - Oil - Cream






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






21. 10g






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






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






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






25. 200






26. 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.






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






28. Substances that are important for the body's growth and care






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






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






31. 250g






32. Builds up bone mass and prevents osteoporosis






33. The building blocks that make up proteins - Smallest part of a protein






34. The grain that has the highest amount of protein






35. 250g






36. The nutrient that helps regulate fluid balance






37. 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.






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






39. 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.






40. Vitamin supplied by breads and grains






41. 20mL






42. 230 - 250






43. Curved






44. Vertical






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






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






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






48. 9-11 servings daily






49. Outline of an object






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