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

Question

Quizplus · Accepted Answer

A shrimp allergy would be considered a moderate nutritional risk as shrimp are widely available in food products yet their elimination from the diet does not limit a person's food choices or access to vital nutrients.In particular, this person should inquire about recipe ingredients when eating out and should also ask about and be careful about food preparation with equipment that may also be used in preparing shrimp.A low nutritional risk is associated with food allergies focused on a single vegetable or fruit because these can be replaced with others to ensure adequate nutrient intake.A high nutritional risk is associated with foods commonly used in the food supply that may provide vital nutrients that are difficult to replace.Milk, egg, and wheat allergies are examples of high nutritional risk food allergies.

A Patient Who Has a Food Allergy to Shrimp Would