A nutritionist is a person who advises others on matters of food and nutrition and their impacts on health. Some people specialize in particular areas, such as sports nutrition, public health, or animal nutrition, among other disciplines.
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Unreliability of parental observation
Inadequate study designs
Involvement of biased populations
High public perception of prevalence
All of the above
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An idiosyncratic reaction
A food intolerance
A pharmacological reaction
An allergy
An immunologically mediated adverse reaction
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Eczema, small intestine damage and gluten consumption
Gluten consumption, genetic susceptibility and a leaky small intestine
Eczema, leaky small intestine, and genetic susceptibility
Eczema, small intestine damage and genetic susceptibility
Consumption of oats, small intestine damage and eczema
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Difficulty considering non-nutrient components in food
Personal bias in interpretation of results of challenges
Often nutritionally adequate diets result
A and b
A, b and c
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Food sensitivities = allergies + intolerances
Food allergies = sensitivities + intolerances
Food intolerances = allergies + sensitivities
Food reactions = allergies + sensitivities + intolerances
All of the above
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An abnormal adverse reaction to food
A reproducible reaction to food
A non-immunologically mediated reaction to food
A and b
A, b and c
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2-3, less permeable to antigens
2-3, more permeable to antigens
4-6, less permeable to antigens
4-6, more permeable to antigens
6-12, more likely to mount an immune response
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Perform a skin test resulting in positive wheal reactions
Observe the disappearance of symptoms on the removal of allergens from the diet
Observe the development of symptoms on reintroduction of allergen to diet under a double blind conditions
Have a positive radioallergosorbent test (RAST)
Have a positive antigen blood test
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Meat proteins
Egg whites
Nuts and seeds
Legumes
Most approved food additives
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Milk solids, ghee, fining agents in wine, caseinates
Milk solids, hydrolysed plant protein, textured vegetable protein, fining agents in wine
Milk solids, soy milk, tahini, caseinates
Lactose, milk solids, soy milk, ghee
Milk solids, caseinates, lysozyme, albumin
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