Unit 3: Chapter 4 Revision Quiz

Which nutrient is often problematic for individuals with lactose intolerance?

• Protein

• Fat

• Carbohydrate

• Fiber

Why might dietary requirements vary between individuals?

• Due to differences in age, gender, health status, and activity levels

• Because of varying culinary skills

• Due to cultural food preferences

• Because of seasonal food availability

What is a food allergy?

• An adverse reaction to a food that involves the immune system

• A dislike for certain foods based on taste

• A preference for organic foods

• A digestive disorder that prevents absorption of nutrients

How can someone with a gluten intolerance manage their diet?

• By avoiding dairy products

• By choosing gluten-free grains such as rice and quinoa

• By increasing their intake of processed foods

• By consuming more fruits and vegetables

Why is it important for food labels to clearly state allergen information?

• To help consumers make safer food choices

• To enhance the flavor of the food

• To promote food sales

• To comply with international marketing standards