Food Allergies & Intolerances (WJEC H&C)

Food Allergies & Intolerances (WJEC H&C)

9th Grade

20 Qs

quiz-placeholder

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Food Allergies & Intolerances (WJEC H&C)

Food Allergies & Intolerances (WJEC H&C)

Assessment

Quiz

Hospitality and Catering

9th Grade

Medium

Created by

Matt Guilfoyle

Used 3+ times

FREE Resource

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Coeliac disease is a common intolerance of which foods?

Lactose

Coeliac

Gluten

Carbohydrates

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

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