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Approved for Dietitians, 5 Credits, only $47.50 ($9.50 each credit)16 Questions:
1. Why are food allergy and food intolerance easily confused?
a. They both involve the immune system
b. They both usually present only in infants
c. They have similar symptoms
d. True food allergies always affect the lungs
2.Which of the following in high concentrations may cause severe problems for people that are asthmatic?
a. Sulfites
b. MSG
c. Red meat
d. Gluten
3. Which of the following defines "food aversion?"
a. The patient is psychologically convinced that they are food allergic
b. The patient has been diagnosed with an ulcer of the GI tract
c. The patient has been diagnosed with bulimia
d. The patient has abdominal pain made worse by eating
4. How many Americans does the CDC report to have food allergies?
a. 2 million
b. 6 million
c. 12 million
d. 50 million
5. What is the most common food allergy reported by the CDC?
a. Peanuts
b. Seafood
c. Tree nuts
d. Gluten
6. What percentage of adults with food allergies become clinically non-reactive to the offending food over a 2 year elimination period?
a. 5%
b. 30%
c. 60%
d. 90%
7. Which of the following is a food allergy that is not likely to "resolve"?
a. Peanut
b. Milk
c. Soy
d. Egg
8. In which of the following are food allergies most likely to manifest?
a. Upper respiratory tract
b. Lower respiratory tract
c. Skin
d. GI tract
9. Which food allergy is the most common cause of fatal food related anaphylaxis?
a. Fish
b. Soy
c. Peanut
d. Egg
10. Which of the following food allergy testing method is the most accurate?
a. Serum IGE concentration
b. Radioallergosorbent Test
c. Prick Skin Test
d. Double Bind Placebo-controlled Food Challenge
11. How has the amount of peanut allergies changed over the last 5 to 10 years?
a. Increased
b. Decreased
c. Remained the same
d. Increased only in males
12. Which grain is more likely to cause an allergic reaction?
a. Rye
b. Barley
c. Oats
d. Wheat
13. What percent of all food allergies does the eight "major food allergens" designated by Congress account for?
a. 60%
b. 70%
c. 80%
d. 90%
14. What is the risk for a child of having food allergies if one parent has food allergies?
a. Doubles
b. Triples
c. No affect
d. Both parents must have a food allergy to affect the child.
15. What is the age a child's GI tract is mature enough to screen out most food allergens?
a. 3 months
b. 6 months
c. 9 months
d. 12 months
16. Which of the following best describes the theory that holds children exposed to allergens and microbes at an early age develop a greater tolerance for those allergens?
a. Infection hypothesis
b. Hygiene hypothesis
c. Interleukein-12 allergic response
d. EGID sensitization