Question 1

What type of formula is not safe for an infant with cow's milk allergy?&#10;A) Partially hydrolyzed whey formula&#10;B) Amino acid-based formula&#10;C) Extensively hydrolyzed whey formula&#10;D) Extensively hydrolyzed casein formula

Accepted Answer

A

Question 2

Which of the following ingredients is safe when avoiding soy?&#10;A) Edamame&#10;B) Soy lecithin&#10;C) Textured soy protein&#10;D) Soy milk

Accepted Answer

Soy lecithin is often considered safe for those avoiding soy because it contains very low levels of soy protein, which is the component that typically triggers allergic reactions. However, individuals with severe soy allergies should consult with a healthcare professional.

Question 3

How long after contact with an allergen do IgE-mediated food allergic reactions usually develop?&#10;A) Within minutes to 2 hours&#10;B) 4-6 hours&#10;C) 8-12 hours&#10;D) Within minutes and up to 24 hours

Accepted Answer

IgE-mediated food allergic reactions typically develop rapidly, usually within minutes to 2 hours after exposure to the allergen.

Question 4

Which of the following is not associated with a non-IgE mediated food allergy?&#10;A) Symptoms limited to the gastrointestinal tract&#10;B) Delayed onset of symptoms (within hours or days of contact with allergen)&#10;C) Anaphylaxis&#10;D) All of these

Accepted Answer

Anaphylaxis is typically associated with IgE-mediated food allergies, not non-IgE mediated ones. Non-IgE mediated allergies usually involve delayed symptoms and are often limited to the gastrointestinal tract.

Question 5

Which of the following is true about the Food Allergen Labeling and Consumer Protection Act (FALCPA)?&#10;A) FALCPA applies to foods prepared in restaurants&#10;B) FALCPA requires the use of &#34;may contain&#34; or a similar advisory statement when applicable&#10;C) FALCPA requires food manufacturers to disclose major allergens within the ingredient list of all FDA-regulated packaged foods

Accepted Answer

FALCPA requires food manufacturers to disclose the presence of major allergens within the ingredient list of all FDA-regulated packaged foods, ensuring consumers are informed about potential allergens.

Question 6

Which of the following are risk factors for having a peanut allergy?&#10;A) Moderate/severe atopic dermatitis (eczema)&#10;B) Egg allergy&#10;C) First degree relative with peanut allergy&#10;D) All of these

Accepted Answer

All of the listed factors are associated with an increased risk of developing a peanut allergy.

Deck 25: Food Allergy