WorksheetsFood Allergy and Intolerance Quiz
Total questions: 29
Worksheet time: 15mins
What is a key difference between food allergy and food intolerance?
Food intolerance involves the immune system.
Food allergy does not cause severe reactions.
Food intolerance does not show on allergy testing.
Food allergy symptoms are always mild.
Which of the following can be a source of proteins that cause allergies?
Metals
Foods
Water
Plastics
What does the term "allergen" refer to?
A type of bacteria
A harmless substance that triggers an immune response
A type of virus
A medication
Which of the following is a common sign of a food allergy?
Fever
Swelling Tongue
Headache
Rash
Which of the following is a common symptom of food intolerance?
Fever
Stomach pain
Blurred vision
Increased appetite
What triggers Celiac disease in genetically predisposed individuals?
Lactose
Gluten
Casein
Fructose
To which immune-related molecules do the peptides formed from gliadin strongly bind in Celiac disease?
HLA-DQ2 or HLA-DQ8
HLA-DR1 or HLA-DR2
HLA-B27 or HLA-B28
HLA-A1 or HLA-A2
How does gliadin affect the gut in Celiac Disease?
It decreases gut permeability.
It increases gut permeability, worsening the immune response.
It has no effect on the gut.
It strengthens the intestinal lining.
What happens to the intestinal villi in Coeliac Disease?
They grow larger
They become inflamed
They flatten
They multiply
In very rare cases, what is a cause of lactose intolerance from birth?
Genetic mutation
Premature birth
Infection during infancy
Complete absence of lactase production
What is a common symptom of lactose intolerance?
Fever
Shortness of breath
Headache
Dizziness
Which of the following is a recommended action for someone with lactose intolerance?
Increase dairy intake
Avoid dairy
Drink more water
Eat more sugar
What supplement is suggested to help with digestive problems related to lactose intolerance?
Vitamin C
Enzyme supplements
Iron supplements
Calcium tablets
Which of the following is NOT a symptom of lactose intolerance?
Allergic rash
Diarrhea
Abdominal cramps
High blood pressure
What is lactose intolerance?
An allergy to milk proteins
The inability to digest lactose
A preference for non-dairy products
A condition where milk tastes sour
What are gluten-free starches essential for in food formulations?
Replicating the functional roles of gluten
Adding flavor to dishes
Increasing the calorie content
Reducing cooking time
What factors affect the properties of gluten-free starches?
Source, processing methods, and interactions with other ingredients
Cooking temperature and time
Packaging and storage conditions
Brand and marketing strategies
What is an unconventional source of gluten-free starches?
Rice
Potato
Arrowroot
Sorghum
What is a characteristic of rice flour mentioned in the text?
High in gluten
Hypoallergenic
High in fat
Low in carbohydrates
How does buckwheat mimic wheat bread texture?
By being high in gluten
By combining with gums
By being low in fiber
By being high in sugar
What nutrients are often lacking in gluten-free (GF) diets?
Fiber, vitamins B and D, minerals iron and calcium
Protein, vitamin C, minerals zinc and magnesium
Carbohydrates, vitamin A, minerals potassium and sodium
Fats, vitamin E, minerals copper and manganese
Why are oats considered controversial in GF diets?
Due to potential contamination, but pure oats are safe and rich in β-glucan
Because they are high in sugar
Because they contain high levels of sodium
Due to their low protein content
What is the role of transglutaminase in gluten detoxification?
Degrades immunogenic gluten peptides
Cross-links proteins to mimic gluten networks
Reduces starch retrogradation in GF bread
Mimics gluten’s water-binding properties
What is the role of dairy proteins in dough handling and nutritional value?
They enhance dough handling and nutritional value.
They improve texture and antioxidant content.
They replace gums for better sensory acceptance.
They optimize ingredient ratios for texture and volume.
At what inclusion percentage does bee pollen improve texture and antioxidant content?
1-2%
3-5%
6-8%
9-11%
What is the function of linseed mucilage in formulations?
Enhances dough handling
Improves texture and antioxidant content
Replaces gums, improving sensory acceptance
Optimizes ingredient ratios for texture and volume
What is the primary function of RNA Interference (RNAi) in genetically modified wheat?
Silences gliadin genes, reducing gluten toxicity by >90%.
Combines high-toxicity genomes from modern wheat strains.
Increases the growth rate of wheat plants.
Enhances the color of wheat grains.
What does Synthetic Hexaploid Wheat combine in genetically modified wheat?
Low-toxicity genomes from ancient wheat strains.
High-toxicity genomes from modern wheat strains.
Genes for increased drought resistance.
Genes for enhanced flavor.
What is the role of CRISPR/Gene Editing in genetically modified wheat?
Targets immunogenic epitopes while preserving baking quality.
Increases the size of wheat grains.
Enhances the nutritional content of wheat.
Reduces the growth time of wheat plants.
