Question 1

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

Accepted Answer

A) True 
 B)False  False

Question 2

If you believe you have nonceliac gluten sensitivity,you should

Accepted Answer

A)  stop eating gluten-containing foods immediately. 
B)  ask your doctor for a blood test to check for celiac disease. 
C)  ask your doctor for a skin or blood test to check for wheat allergy. 
D)  increase your consumption of gluten-containing foods to see if your symptoms worsen. 
A)  stop eating gluten-containing foods immediately. 
B)  ask your doctor for a blood test to check for celiac disease. 
C)  ask your doctor for a skin or blood test to check for wheat allergy. 
D)  increase your consumption of gluten-containing foods to see if your symptoms worsen. B

Question 3

Why does advanced celiac disease lead to malabsorption?

Accepted Answer

A)  The degradation of the villi reduces the absorptive surface area of the intestine. 
B)  Damaged enterocytes fail to produce sufficient enzymes to digest foods. 
C)  The gluten crowds out other absorption sites on the enterocytes. 
D)  Frequent anaphylactic reactions to various allergens constrict the GI tract. 
A)  The degradation of the villi reduces the absorptive surface area of the intestine. 
B)  Damaged enterocytes fail to produce sufficient enzymes to digest foods. 
C)  The gluten crowds out other absorption sites on the enterocytes. 
D)  Frequent anaphylactic reactions to various allergens constrict the GI tract. A

Question 4

In the United States,how many foods account for over 90 percent of all documented food allergies?

Accepted Answer

A)  3 
B)  8 
C)  20 
D)  160 
A)  3 
B)  8 
C)  20 
D)  160

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

Individuals with celiac disease must eat gluten-free foods,which include

Accepted Answer

A)  wheat cereal. 
B)  rye bread. 
C)  brown rice pasta. 
D)  barley soup. 
A)  wheat cereal. 
B)  rye bread. 
C)  brown rice pasta. 
D)  barley soup.

Question 8

Lactose intolerance is caused by

Accepted Answer

A)  too much milk, choose, and yogurt in the diet. 
B)  feeding an infant formula instead of breastmilk. 
C)  an insufficient production of the enzyme lactase. 
D)  increased production of the enzyme lactose. 
A)  too much milk, choose, and yogurt in the diet. 
B)  feeding an infant formula instead of breastmilk. 
C)  an insufficient production of the enzyme lactase. 
D)  increased production of the enzyme lactose.

Question 9

Lactose intolerance is the same as a milk allergy.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following would cause intestinal distress for someone with lactose intolerance?

Accepted Answer

A)  whey 
B)  peanuts 
C)  wheat bread 
D)  soybeans 
A)  whey 
B)  peanuts 
C)  wheat bread 
D)  soybeans

Question 11

Which of the following proteins provokes an immune response in people with celiac disease?

Accepted Answer

A)  collagen 
B)  albumin 
C)  gliadin 
D)  insulin 
A)  collagen 
B)  albumin 
C)  gliadin 
D)  insulin

Question 12

A food label on a nutrition bar lists its ingredients.Which of the following ingredients does NOT contain protein derived from the major allergenic foods?

Accepted Answer

A)  rice flour 
B)  wheat flour 
C)  roasted soybeans 
D)  peanuts 
A)  rice flour 
B)  wheat flour 
C)  roasted soybeans 
D)  peanuts

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

Which of the following would a blood test reveal for a person suffering from a peanut allergy?

Accepted Answer

A)  malnutrition 
B)  a lack of antibodies specific to peanuts 
C)  the presence of antibodies specific to peanuts 
D)  the presence of peanut allergen in the blood 
A)  malnutrition 
B)  a lack of antibodies specific to peanuts 
C)  the presence of antibodies specific to peanuts 
D)  the presence of peanut allergen in the blood

Question 15

Which of the following typically occurs when people who are lactose intolerant consume dairy foods?

Accepted Answer

A)  headache 
B)  joint pain 
C)  constipation 
D)  intestinal gas 
A)  headache 
B)  joint pain 
C)  constipation 
D)  intestinal gas

Question 16

Food intolerances usually occur because

Accepted Answer

A)  the person's small intestine does not produce enough of a digestive enzyme needed to break down the offending food. 
B)  the person's immune system produces antibodies against a food component, usually a protein, as if it were harmful. 
C)  the person's immune system provokes inflammation of the villi of the small intestine whenever the person consumes the offending food. 
D)  the person's neuromuscular system prompts waves of backwards peristalsis in response to consumption of the offending food. 
A)  the person's small intestine does not produce enough of a digestive enzyme needed to break down the offending food. 
B)  the person's immune system produces antibodies against a food component, usually a protein, as if it were harmful. 
C)  the person's immune system provokes inflammation of the villi of the small intestine whenever the person consumes the offending food. 
D)  the person's neuromuscular system prompts waves of backwards peristalsis in response to consumption of the offending food.

Question 17

Undiagnosed celiac disease increases the risk for

Accepted Answer

A)  obesity. 
B)  type 2 diabetes. 
C)  high blood pressure. 
D)  intestinal cancer. 
A)  obesity. 
B)  type 2 diabetes. 
C)  high blood pressure. 
D)  intestinal cancer.

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

Celiac disease is linked to specific gene markers.

Accepted Answer

A) True 
 B)False

Question 20

Celiac disease is the same as gluten sensitivity.

Accepted Answer

A) True 
 B)False

Exam 18: Disorders Related to Specific Foods

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

If you believe you have nonceliac gluten sensitivity,you should

Why does advanced celiac disease lead to malabsorption?

In the United States,how many foods account for over 90 percent of all documented food allergies?

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

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

Individuals with celiac disease must eat gluten-free foods,which include

Lactose intolerance is caused by

Lactose intolerance is the same as a milk allergy.

Which of the following would cause intestinal distress for someone with lactose intolerance?

Which of the following proteins provokes an immune response in people with celiac disease?

A food label on a nutrition bar lists its ingredients.Which of the following ingredients does NOT contain protein derived from the major allergenic foods?

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

Which of the following would a blood test reveal for a person suffering from a peanut allergy?

Which of the following typically occurs when people who are lactose intolerant consume dairy foods?

Food intolerances usually occur because

Undiagnosed celiac disease increases the risk for

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

Celiac disease is linked to specific gene markers.

Celiac disease is the same as gluten sensitivity.

Nutrition: Linking Food and Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Fats: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Essential to Key Body Functions

Nutrients Essential to Healthy Tissues

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Food Safety and Technology: Protecting Our Food

Food Equity,Sustainability,and Quality: The Challenge of Good Food

Nutrition Through the Lifecycle: Pregnancy and the First Year of Life

Nutrition Through the Lifecycle: Childhood to Late Adulthood

New Frontiers in Nutrition and Health

Healthful Eating Patterns

Diabetes

Cardiovascular Disease

Vitamins and Minerals: Micronutrients With Macro Powers

Alcohol

Cancer

Osteoporosis

Obesity

Disorders Related to Body Image, Eating, and Exercise

The Safety and Effectiveness of Dietary Supplements

Malnutrition

The Fetal Environment

Searching for the Fountain of Youth

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