Home Ec - Chapter 1 - Protein and Fat

olivia_ccb
Quiz by olivia_ccb, updated more than 1 year ago
olivia_ccb
Created by olivia_ccb over 5 years ago
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Junior Cert

Resource summary

Question 1

Question
Factors That Affect Food Choices: C[blank_start]ost[blank_end], A[blank_start]vailibility[blank_end], P[blank_start]rice[blank_end], L[blank_start]ifestyle[blank_end] and R[blank_start]eligion[blank_end]
Answer
  • ost
  • vailibility
  • rice
  • ifestyle
  • eligion

Question 2

Question
Explain The Term Malnutrition: Too l[blank_start]ittle[blank_end] of certain foods - eg. lack of Vitamin [blank_start]C[blank_end] leads to s[blank_start]curvy[blank_end] Too m[blank_start]uch[blank_end] of certain foods - eg. too much sugar and fat leads to o[blank_start]besity[blank_end] Too little food - s[blank_start]tarvation[blank_end]
Answer
  • C
  • curvy
  • ittle
  • uch
  • besity
  • tarvation

Question 3

Question
Select The Macronutrients:
Answer
  • Protein
  • Fat
  • Carbohydrate
  • Vitamins
  • Minerals
  • Water

Question 4

Question
Select the Micronutrients:
Answer
  • Protein
  • Fat
  • Carbohyrdates
  • Vitamins
  • Minerals
  • Water

Question 5

Question
Select The Elements of Protein
Answer
  • Carbon
  • Hydrogen
  • Oxygen
  • Nitrogen

Question 6

Question
High B[blank_start]iological[blank_end] V[blank_start]alue[blank_end] protein usually comes from a[blank_start]nimals[blank_end]. Sources of HBV protein include m[blank_start]eat[blank_end], f[blank_start]ish[blank_end], e[blank_start]ggs[blank_end], c[blank_start]heese[blank_end] and m[blank_start]eat[blank_end] a[blank_start]lternatives[blank_end]. L[blank_start]ow[blank_end] B[blank_start]iological[blank_end] Value Protein is usually p[blank_start]lant[blank_end] [blank_start]based[blank_end]. Sources of LBV protein are n[blank_start]uts[blank_end], s[blank_start]eeds[blank_end], b[blank_start]eans[blank_end], l[blank_start]entils[blank_end] and p[blank_start]eas[blank_end].
Answer
  • iological
  • alue
  • nimals
  • eat
  • ish
  • ggs
  • heese
  • eat
  • lternatives
  • ow
  • iological
  • lant
  • based
  • uts
  • eeds
  • eans
  • entils
  • eas

Question 7

Question
The most important amino acids are known as e[blank_start]ssential[blank_end] a[blank_start]mino[blank_end] a[blank_start]cids[blank_end]
Answer
  • ssential
  • mino
  • cids

Question 8

Question
Functions of Protein: G[blank_start]rowth[blank_end], r[blank_start]epair[blank_end], makes e[blank_start]nzymes[blank_end], h[blank_start]ormones[blank_end] and a[blank_start]ntibodies[blank_end], h[blank_start]eat[blank_end] and e[blank_start]nergy[blank_end].
Answer
  • rowth
  • epair
  • nzymes
  • ormones
  • ntibodies
  • eat
  • nergy

Question 9

Question
Select the meat alternatives below:
Answer
  • TVP
  • Quorn
  • Chicken
  • Fish
  • Tofu

Question 10

Question
The RDA of protein is [blank_start]1[blank_end][blank_start]g[blank_end] per [blank_start]1[blank_end][blank_start]kg[blank_end] of body weight
Answer
  • 1
  • 1
  • kg
  • g

Question 11

Question
Composition of Fat: G[blank_start]lycerol[blank_end] with t[blank_start]hree[blank_end] f[blank_start]atty[blank_end] a[blank_start]cid[blank_end] m[blank_start]olecules[blank_end] attached to it
Answer
  • lycerol
  • hree
  • atty
  • cid
  • olecules

Question 12

Question
Another name for a fat molecule is a t[blank_start]riglyceride[blank_end]
Answer
  • riglyceride

Question 13

Question
Fats are classified into s[blank_start]aturated[blank_end] and u[blank_start]nsaturated[blank_end] fats. Saturated fats are sometimes called a[blank_start]nimal[blank_end] f[blank_start]ats[blank_end]. Unsaturated fats are sometimes called v[blank_start]egetable[blank_end] f[blank_start]ats[blank_end]. Sources of saturated fat include m[blank_start]eat[blank_end], b[blank_start]utter[blank_end], c[blank_start]ream[blank_end], c[blank_start]heese[blank_end] and e[blank_start]ggs[blank_end]. Sources of unsaturated fats include b[blank_start]eans[blank_end], n[blank_start]uts[blank_end], o[blank_start]ily[blank_end] f[blank_start]ish[blank_end] (s[blank_start]almon[blank_end]) and c[blank_start]ereals[blank_end].
Answer
  • aturated
  • nsaturated
  • nimal
  • ats
  • egetable
  • ats
  • eat
  • utter
  • ream
  • heese
  • ggs
  • eans
  • uts
  • ily
  • ish
  • almon
  • ereals

Question 14

Question
Functions of Fat: H[blank_start]eat[blank_end], e[blank_start]nergy[blank_end], a[blank_start]dipose[blank_end] t[blank_start]issue[blank_end] provides i[blank_start]nsulation[blank_end], o[blank_start]rgan[blank_end] p[blank_start]rotection[blank_end] and V[blank_start]itamins[blank_end] [blank_start]A[blank_end], [blank_start]D[blank_end], [blank_start]K[blank_end] and [blank_start]E[blank_end].
Answer
  • eat
  • nergy
  • dipose
  • issue
  • nsulation
  • rgan
  • rotection
  • itamins
  • A
  • D
  • K
  • E

Question 15

Question
How to cut down on fat: G[blank_start]rill[blank_end], b[blank_start]ake[blank_end], b[blank_start]oil[blank_end] or m[blank_start]icrowave[blank_end] over f[blank_start]rying[blank_end], use f[blank_start]lora[blank_end] over butter, c[blank_start]ut[blank_end] fat off meat, cut down on j[blank_start]unk[blank_end] f[blank_start]ood[blank_end] like crisps and use l[blank_start]ow[blank_end] f[blank_start]at[blank_end] foods.
Answer
  • rill
  • ake
  • oil
  • icrowave
  • rying
  • lora
  • ut
  • unk
  • ood
  • ow
  • at
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