Deck 22: disorders Related to Specific Foods

Question 1

A common vitamin deficiency in those suffering from celiac disease is

A) vitamin C.
B) vitamin D.
C) vitamin B₁₂.
D) vitamin B₆.

Answer 1

B

Question 2

Celiac disease is considered a genetic disorder.

Answer 2

True

Question 3

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

Answer 3

True

Question 4

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.

Question 5

Food intolerances are much more serious than food allergies.

Question 6

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

Question 7

Currently there is no cure for celiac disease.

Question 8

Beginning in 2012, Health Canada 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?

A) eggs
B) wheat
C) soybeans
D) chocolate

Question 9

Which of the following foods has been identified as a "priority food allergen" in the Canadian food supply?

A) yams
B) soy
C) oats
D) steak

Question 10

Barbara has just been diagnosed with celiac disease. Which of the following foods would be most dangerous for her to consume?

A) cornflakes
B) rice cakes
C) potatoes
D) whole-wheat bread

Question 11

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

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

Question 12

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

Question 13

Lactose intolerance is caused by

A) too much milk and dairy products in the diet.
B) exposure to pasteurized milk when young.
C) an insufficient production of the enzyme lactase.
D) increased production of the enzyme lactose.

Question 14

Individuals with celiac disease must eat gluten-free foods, which can be made from

A) wheat and barley flour.
B) rye and triticale flour.
C) rice and potato flour.
D) wheat and triticale flour.

Question 15

Health Canada, the Canadian Food & Inspection Agency (CFIA) and medical experts have agreed that ________ foods account for the majority of all documented food allergies.

A) 3
B) 10
C) 20
D) 160

Question 16

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

Question 17

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

Question 18

Strawberries are one of the nine most common foods allergies in the Canadian diet.

Question 19

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