Deck 26: Medical Nutrition Therapy for Adverse Reactions to Food: Allergies and Intolerances

Question 1

What might happen if allergenic foods are limited or avoided during infancy?

A) May reduce the prevalence of allergy during the first year of life
B) May lead to malnutrition
C) May result in eliminating all commercial infant formulas from the infant's diet
D) May prevent allergy after the first year of life

Answer 1

A
Explanation: Avoiding exposing infants to potential allergenic foods during infancy only decreases the prevalence of food allergies during the first year of life and delays the onset of atopic dermatitis. Breastfeeding is the preferred means of feeding infants for the first 6 months. However, as solid foods are introduced into the infant's diet, they should be presented one at a time, and known common food allergens should be avoided to reduce the risk of developing food allergies. Wise selection in combination with adequate breastmilk or formula should prevent malnutrition. Commercial formulas may be modified to remove potential allergens. Although as the child grows older, the likelihood of developing food allergies later in life may decrease, research has not demonstrated a long-term benefit to avoiding food allergens.

Question 2

Which age group is most likely to develop food hypersensitivity?

A) 0 to 2 years of age
B) 3 to 12 years of age
C) Adolescents
D) Elderly

Answer 2

A
Explanation: Infants younger than 2 years of age are more likely to develop food allergies than are older children and adults. The incidence of food allergies is estimated to be 4% to 7% in children and from 1% to 2% in adults.

Question 3

The term that refers to an adverse reaction to food that is caused by a nonimmunologic mechanism is

A) food allergy.
B) allergic reaction.
C) food intolerance.
D) food sensitivity.

Answer 3

C
Explanation: Food intolerance does not involve an immunologic reaction. Food intolerances may include toxic, pharmacologic, metabolic, or idiosyncratic reactions. A food allergy involves an immune reaction. Food sensitivity is another term for referring to a food allergy.

Question 4

Which of the following methods is effective for diagnosis when symptoms are subjective or when multiple food allergies are suspected?

A) Open food challenge
B) Single-blind food challenge
C) Double-blind, placebo-controlled food challenge
D) Elimination diet

Question 5

Within what frame of time is the onset of symptoms related to a food allergy most likely to occur?

A) Within 2 hours
B) Within 2 to 14 hours
C) More than 24 hours
D) More than 48 hours

Question 6

If an infant is allergic to cow's milk, how should goat's milk be used?

A) As a food source for the first 6 months of life
B) As a food source for the first year of life
C) Not used as food because of potential cross-reactivity
D) Not used as food because it is too low in fat

Question 7

The first diagnostic tool to use in diagnosing a food allergy is

A) a detailed clinical history.
B) biochemical tests.
C) immunologic tests.
D) an oral food challenge.

Question 8

A child develops gastrointestinal symptoms after drinking fruit juice. This is an example of what type of condition?

A) Food allergy
B) Food aversion
C) Food hypersensitivity
D) Food intolerance

Question 9

What are the most common antibodies involved in food allergies?

A) IgG
B) IgM
C) T-cells
D) IgE

Question 10

_________ are antigenic determinants on the surface of food proteins that are recognized by the immune system.

A) Cytokines
B) Conformational epitopes
C) Mast cells
D) Haptens

Question 11

Which diagnostic methods for determining food allergy by immunologic function are the most accurate?

A) Skin-prick test, ELISA, and RAST
B) Cytotoxic testing and ELISA
C) Sublingual testing, RAST, and skin-prick test
D) CAP-FEIA

Question 12

Food allergies that are most likely to resolve with age are those that first manifest during the first _____ of life.

A) year
B) 3 years
C) 10 years
D) 15 years

Question 13

Which food is the most common cause of near-fatal and fatal anaphylactic reactions?

A) Nuts
B) Shellfish
C) Egg
D) Wheat

Question 14

Which food has one of the most frequent cross-reactivity allergies between latex and food?

A) Milk
B) Wheat
C) Banana
D) Fish

Question 15

Infants with a genetic predisposition to atopic disease have an increased probability of developing food allergies. Which of the following may help reduce the likelihood of the infant developing food allergies?

A) Provide only breastmilk to the infant for the first 6 months.
B) Provide only breastmilk and cereal for the first 6 months.
C) Provide cereal between breastmilk feedings.
D) Provide diluted cereal and formula for the first 6 months.

Question 16

What symptoms are likely to occur in the person with a perceived intolerance to monosodium glutamate (MSG)?

A) Decreased heart rate, constipation, and hives
B) Headache, flushing, abdominal pain, and nausea
C) Steatorrhea, edema, proteinuria, and nausea
D) Anaphylaxis, toxic shock syndrome, and headache

Question 17

In what types of foods are the most common food allergens found?

A) High-simple-carbohydrate foods
B) High-protein animal foods
C) High-protein plant or marine foods
D) High-saturated-fat foods

Question 18

In people who develop food allergies after 2 years of age, what is the most common means of initial food allergen exposure?

A) Maternal consumption during fetal development
B) Antigen exposure in breastmilk
C) Inhalant exposure to antigen
D) Ingestion of food antigen

Question 19

A patient who has a food allergy to shrimp would be considered at what level of nutritional risk in allergy management?

A) No nutritional risk
B) Low nutritional risk
C) Moderate nutritional risk
D) High nutritional risk

Question 20

The most common food allergy found among infants is

A) cereal allergy.
B) cow's milk allergy.
C) fruit allergy.
D) vegetable protein allergy.