
Understanding Gluten-Free Diets and Celiac Disease
Interactive Video
•
Biology, Science, Health
•
9th - 10th Grade
•
Hard

Patricia Brown
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is gluten primarily responsible for in foods like bread and pasta?
Sweetness
Color
Texture and elasticity
Nutritional value
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens to the villi in the small intestine of someone with celiac disease when they consume gluten?
They flatten and lose their ability to absorb nutrients
They become inflamed and painful
They become more absorbent
They grow larger
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Approximately how many Canadians are diagnosed with celiac disease?
1.5 million
6 million
2.1 million
360,000
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What book contributed to the rise of the gluten-free diet trend?
The Gluten-Free Diet
Wheat Belly
The Celiac Solution
Gluten-Free Living
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a common misconception about gluten-free diets?
They are high in fiber
They are cheaper than regular diets
They help with weight loss
They are rich in B vitamins
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What nutritional components are often lacking in gluten-free flours?
Iron and vitamin D
Vitamin C and potassium
Fiber and B vitamins
Protein and calcium
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a potential downside of following a gluten-free diet without medical necessity?
Increased risk of gluten sensitivity
Higher intake of gluten
Nutritional deficiencies
Improved digestion
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