Question 1

It is estimated that up to 70 percent of the world's population lose some ability to digest lactose as they age.

Accepted Answer

This statement is true. Lactose intolerance is most common in people of East Asian descent, affecting up to 90 percent of adults in some communities. It is also common among people of African, Native American, and Hispanic descent. In contrast, only about 5 percent of people of Northern European descent are lactose intolerant.

Question 2

Lactose intolerance is caused by&#10;A)too much milk and dairy products in the diet.&#10;B)exposure to pasteurized milk when young.&#10;C)an insufficient production of the enzyme lactase.&#10;D)increased production of the enzyme lactose.

Accepted Answer

Lactose intolerance is caused by an insufficient production of the enzyme lactase, which is needed to digest lactose (the sugar found in dairy products). It is not caused by too much milk in the diet, exposure to pasteurized milk, or increased production of lactose enzyme.

Question 3

In the United States, how many foods account for over 90 percent of all documented food allergies?&#10;A)3&#10;B)8&#10;C)20&#10;D)160

Accepted Answer

Eight foods account for over 90 percent of all documented food allergies in the United States. These include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.

Question 4

Strawberries are one of the eight most common foods allergies in the American diet.

Accepted Answer

While some people may have an allergy to strawberries, they are not one of the eight most common food allergies in the American diet. The eight most common food allergies are milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish.

Question 5

Wheat is the only grain that people with celiac disease have to carefully avoid.

Accepted Answer

People with celiac disease have to carefully avoid several grains, including wheat, barley, and rye, as well as any products made from these grains.

Question 6

Celiac disease is considered a genetic disorder.

Accepted Answer

Celiac disease is considered a genetic disorder, as it is strongly associated with specific genetic markers such as HLA-DQ2 and HLA-DQ8. Individuals who inherit these genes have an increased risk of developing celiac disease compared to those who do not. However, not all individuals with these genes develop celiac disease, suggesting that other factors such as environmental triggers may also play a role in its development.

Question 7

The FDA currently requires food labels to clearly identify any ingredient containing protein derived from the eight major allergenic foods.

Accepted Answer

The FDA does require food labels to clearly identify any ingredient containing protein derived from the eight major allergenic foods (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans) as these allergens are responsible for 90% of food allergy reactions. This requirement is part of the Food Allergen Labeling and Consumer Protection Act (FALCPA) passed in 2004.

Question 8

There is no difference between a food intolerance and a food allergy; they are synonymous.

Accepted Answer

While both a food allergy and a food intolerance can cause discomfort or adverse reactions in the body, they are not the same thing. A food allergy involves a reaction from the immune system, whereas a food intolerance does not. Symptoms of a food allergy can range from mild (such as hives) to severe (such as anaphylaxis), whereas symptoms of a food intolerance are usually less severe and may be limited to digestive issues.

Question 9

The widespread inflammatory reaction caused by eating a food to which one is allergic can result in an anaphylactic shock that, left untreated, is nearly always fatal.

Accepted Answer

Anaphylactic shock can be fatal if left untreated.

Question 10

Food intolerances are much more serious than food allergies.

Accepted Answer

Food allergies can be life-threatening and result in an immediate and severe reaction, such as anaphylaxis. In contrast, food intolerances are typically less severe and cause digestive discomfort, such as bloating, gas, and diarrhea. However, both food allergies and intolerances should be taken seriously and managed appropriately.

Question 11

Beginning in 2006, the FDA required food labels to clearly identify any ingredients containing protein derived from the major allergenic foods. Which of the following is NOT one of these?&#10;A)eggs&#10;B)wheat&#10;C)soybeans&#10;D)chocolate

Accepted Answer

The answer of Beginning in 2006, the FDA required food...

Question 12

Celiac disease is easy to diagnose, as its symptoms do not mimic any other intestinal disturbance.

Accepted Answer

The answer of Celiac disease is easy to diagnose, as...

Question 13

Many lactose-intolerant people can digest aged cheese and yogurt with live, active cultures without any gastrointestinal side effects.

Accepted Answer

The answer of Many lactose-intolerant people can digest aged cheese...

Question 14

Which of the following would cause intestinal distress for someone with lactose intolerance?&#10;A)whey&#10;B)peanuts&#10;C)wheat bread&#10;D)soybeans

Accepted Answer

The answer of Which of the following would cause intestinal...

Question 15

Individuals with celiac disease must eat gluten-free foods, which can be made from&#10;A)wheat and barley flour.&#10;B)rye and triticale flour.&#10;C)rice and potato flour.&#10;D)wheat and triticale flour.

Accepted Answer

The answer of Individuals with celiac disease must eat gluten-free...

Question 16

The immune system plays a major role in the development of a food intolerance.

Accepted Answer

The answer of The immune system plays a major role...

Question 17

Currently there is no cure for celiac disease.

Accepted Answer

The answer of Currently there is no cure for celiac...

Deck 19: Disorders Related to Specific Foods