Food Allergies & Intolerances (WJEC H&C)

Coeliac disease is a common intolerance of which foods?

• Lactose

• Coeliac

• Gluten

• Carbohydrates

A food allergy is best defined as:

• An abnormal digestive response to certain foods

• An abnormal immune response to certain foods

• A lack of interest in eating certain foods

• A digestive problem caused by overeating

Food intolerance is best defined as:

• An adverse reaction to a food that does not involve the immune system.

• A severe allergic reaction to food.

• A psychological dislike of certain foods.

• A deficiency of nutrients in the diet.

Which of the following best describes the differences and similarities between allergies and intolerances?

• Allergies involve the immune system, while intolerances do not; both can cause discomfort after exposure to certain substances.

• Allergies and intolerances are both immune system responses to food.

• Intolerances are more dangerous than allergies and always cause anaphylaxis.

• Allergies and intolerances have no symptoms in common.

Lactose intolerance is:

• a condition where the body cannot digest lactose, a sugar found in milk

• an allergy to all types of sugar

• a disease caused by bacteria in milk

• a condition where the body produces too much lactose

A customer with a diagnosed wheat allergy orders a grilled steak and chips. Which component of this meal presents the most significant risk?

• The steak, if it has been marinated.

• The chips, if cooked in a fryer also used for breaded products.

• The seasoning on the steak.

• The oil the chips are cooked in.

Coeliac disease is best described as:

• An autoimmune disorder triggered by gluten.

• A common intolerance to the sugar in milk.

• A severe allergy to all grains and cereals.

• A digestive discomfort caused by high-fibre foods.

Which of the following is a recognised and legally required action for a food business under the UK's Food Information for Consumers Regulation (EU FIC)?

• Provide allergen information for every dish, both pre-packaged and non-pre-packaged.

• Offer a gluten-free menu upon request.

• Guarantee a nut-free environment for all customers.

• Display a general warning that allergens are present in the kitchen.

A customer with a lactose intolerance orders a coffee. What is the most suitable alternative to cows' milk you could offer? (Pick 2)

• Soya milk

• Goats' milk

• Buttermilk

• Oat milk (ensure it's gluten-free if required)

The most common symptom of a food intolerance, as opposed to an allergy, is:

• A sudden and severe anaphylactic shock.

• Bloating, diarrhoea, and stomach cramps which develop slowly.

• An immediate raised skin rash and swelling of the lips.

• Constriction of the airways and difficulty breathing.