Want To Be A Nutritionist? Start By Cracking This Test

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| By Allenandunwin
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Allenandunwin
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Quizzes Created: 39 | Total Attempts: 20,040
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Nutrition Quizzes & Trivia

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.
Want to be a Nutritionist? Start by cracking this test


Questions and Answers
  • 1. 

    A food allergy is best defined as being:

    • A.

      An abnormal adverse reaction to food

    • B.

      A reproducible reaction to food

    • C.

      A non-immunologically mediated reaction to food

    • D.

      A and b

    • E.

      A, b and c

    Correct Answer
    D. A and b
    Explanation
    A food allergy is best defined as an abnormal adverse reaction to food that is reproducible. This means that when a person with a food allergy consumes the specific food, they consistently experience a negative reaction. This reaction can be triggered by the immune system, causing an immunologically mediated reaction, or it can be non-immunologically mediated. Therefore, the correct answer is a and b, as it encompasses both aspects of a food allergy.

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  • 2. 

    Which of the following equations correctly depicts the relationship between food sensitivities, allergies and intolerances?

    • A.

      Food sensitivities = allergies + intolerances

    • B.

      Food allergies = sensitivities + intolerances

    • C.

      Food intolerances = allergies + sensitivities

    • D.

      Food reactions = allergies + sensitivities + intolerances

    • E.

      All of the above

    Correct Answer
    A. Food sensitivities = allergies + intolerances
    Explanation
    The given equation "Food sensitivities = allergies + intolerances" correctly depicts the relationship between food sensitivities, allergies, and intolerances. This equation implies that food sensitivities can be caused by both allergies and intolerances, suggesting that both allergies and intolerances contribute to the development of food sensitivities.

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  • 3. 

    The best method to confirm true food allergy is to:

    • A.

      Perform a skin test resulting in positive wheal reactions

    • B.

      Observe the disappearance of symptoms on the removal of allergens from the diet

    • C.

      Observe the development of symptoms on reintroduction of allergen to diet under a double blind conditions

    • D.

      Have a positive radioallergosorbent test (RAST)

    • E.

      Have a positive antigen blood test

    Correct Answer
    C. Observe the development of symptoms on reintroduction of allergen to diet under a double blind conditions
    Explanation
    The best method to confirm true food allergy is to observe the development of symptoms on reintroduction of the allergen to the diet under double-blind conditions. This method helps to eliminate bias and accurately determine if the symptoms are indeed caused by the allergen. Performing a skin test or having a positive radioallergosorbent test (RAST) or antigen blood test can provide some indication of an allergic reaction, but they are not definitive in confirming true food allergy. Observing the disappearance of symptoms on the removal of allergens from the diet can indicate a potential food allergy, but it does not confirm it.

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  • 4. 

    Foods that do NOT commonly cause an allergenic reaction include:

    • A.

      Meat proteins

    • B.

      Egg whites

    • C.

      Nuts and seeds

    • D.

      Legumes

    • E.

      Most approved food additives

    Correct Answer
    B. Egg whites
    Explanation
    Egg whites are not commonly known to cause allergenic reactions. While some individuals may be allergic to eggs, the allergens are usually found in the egg yolk rather than the egg white. Therefore, egg whites are generally considered to be less allergenic compared to other common allergenic foods such as meat proteins, nuts and seeds, legumes, and certain food additives.

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  • 5. 

    Which of the following could be called a limitation of elimination diets?

    • A.

      Difficulty considering non-nutrient components in food

    • B.

      Personal bias in interpretation of results of challenges

    • C.

      Often nutritionally adequate diets result

    • D.

      A and b

    • E.

      A, b and c

    Correct Answer
    D. A and b
    Explanation
    Elimination diets have limitations, including difficulty in considering non-nutrient components in food and personal bias in the interpretation of challenge results. This means that elimination diets may not account for factors such as food additives or processing methods that could be causing the symptoms. Additionally, personal bias in interpreting the results of food challenges may lead to incorrect conclusions about which foods are causing the issues. Therefore, both options a and b are correct as they highlight the limitations of elimination diets.

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  • 6. 

    Current infant feeding guidelines recommend delaying the introduction of solid weaning foods until the infant is _________ months of age when the intestinal mucosa is _______________________________________.

    • A.

      2-3, less permeable to antigens

    • B.

      2-3, more permeable to antigens

    • C.

      4-6, less permeable to antigens

    • D.

      4-6, more permeable to antigens

    • E.

      6-12, more likely to mount an immune response

    Correct Answer
    C. 4-6, less permeable to antigens
    Explanation
    Current infant feeding guidelines recommend delaying the introduction of solid weaning foods until the infant is 4-6 months of age when the intestinal mucosa is less permeable to antigens. This means that the baby's gut is more developed and less likely to allow harmful substances to pass through and enter the bloodstream. Delaying the introduction of solid foods helps to reduce the risk of allergies and other adverse reactions in infants.

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  • 7. 

    Mary has a diagnosed cow’s milk protein allergy. She should be advised to avoid the following ingredients present in foods:

    • A.

      Milk solids, ghee, fining agents in wine, caseinates

    • B.

      Milk solids, hydrolysed plant protein, textured vegetable protein, fining agents in wine

    • C.

      Milk solids, soy milk, tahini, caseinates

    • D.

      Lactose, milk solids, soy milk, ghee

    • E.

      Milk solids, caseinates, lysozyme, albumin

    Correct Answer
    A. Milk solids, ghee, fining agents in wine, caseinates
    Explanation
    The correct answer includes ingredients that contain cow's milk protein. Milk solids, ghee, and caseinates are all derived from milk and can trigger an allergic reaction in individuals with cow's milk protein allergy. Fining agents in wine can also contain milk proteins, which can be problematic for someone with this allergy. Therefore, Mary should avoid these ingredients in order to manage her condition.

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  • 8. 

    Adverse reactions to food can be caused by:

    • A.

      Allergy

    • B.

      Congenital defects in metabolism and digestion

    • C.

      Acquired defects in metabolism and digestion

    • D.

      Toxic or drug like (pharmacological) intolerance

    • E.

      All of the above

    Correct Answer
    E. All of the above
    Explanation
    Adverse reactions to food can be caused by various factors. Allergy refers to an immune response triggered by certain food substances. Congenital defects in metabolism and digestion are genetic conditions that affect the body's ability to process certain foods. Acquired defects in metabolism and digestion can occur due to illnesses or injuries that affect the digestive system. Toxic or drug-like intolerance refers to adverse reactions caused by specific chemicals or medications present in food. Therefore, all of the mentioned factors can contribute to adverse reactions to food.

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  • 9. 

    A biological reaction to lactose is an example of:

    • A.

      An idiosyncratic reaction

    • B.

      A food intolerance

    • C.

      A pharmacological reaction

    • D.

      An allergy

    • E.

      An immunologically mediated adverse reaction

    Correct Answer
    B. A food intolerance
    Explanation
    A biological reaction to lactose is an example of a food intolerance. Food intolerance refers to the body's inability to properly digest or process certain foods, leading to various symptoms such as bloating, gas, or diarrhea. In the case of lactose intolerance, the body lacks the enzyme lactase, which is needed to break down lactose, the sugar found in milk and dairy products. This leads to digestive discomfort when consuming lactose-containing foods. Unlike an allergy, which involves the immune system, food intolerance does not trigger an immune response.

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  • 10. 

    What factors limit the ability to determine accurately the prevalence of food sensitivities?

    • A.

      Unreliability of parental observation

    • B.

      Inadequate study designs

    • C.

      Involvement of biased populations

    • D.

      High public perception of prevalence

    • E.

      All of the above

    Correct Answer
    E. All of the above
    Explanation
    The ability to accurately determine the prevalence of food sensitivities is limited by several factors. Firstly, the unreliability of parental observation can lead to inaccurate reporting of symptoms and sensitivities. Secondly, inadequate study designs may not capture the true prevalence of food sensitivities, leading to underestimation or overestimation. Additionally, the involvement of biased populations in studies can skew the results and make them less representative of the general population. Lastly, the high public perception of prevalence can also influence reporting and perception of food sensitivities. Therefore, all of the factors mentioned above can limit the ability to determine accurately the prevalence of food sensitivities.

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  • 11. 

    ___________, _______________, ________________ have been identified as requirements for the manifestation of coeliac disease.

    • A.

      Eczema, small intestine damage and gluten consumption

    • B.

      Gluten consumption, genetic susceptibility and a leaky small intestine

    • C.

      Eczema, leaky small intestine, and genetic susceptibility

    • D.

      Eczema, small intestine damage and genetic susceptibility

    • E.

      Consumption of oats, small intestine damage and eczema

    Correct Answer
    B. Gluten consumption, genetic susceptibility and a leaky small intestine
    Explanation
    The correct answer is "Gluten consumption, genetic susceptibility and a leaky small intestine." Coeliac disease is an autoimmune disorder triggered by the consumption of gluten in individuals who have a genetic susceptibility. Gluten consumption leads to an immune response in the small intestine, causing damage to the intestinal lining. In some cases, individuals may also have a "leaky" or permeable small intestine, which allows gluten to enter the bloodstream and further exacerbate the immune response.

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  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Feb 22, 2011
    Quiz Created by
    Allenandunwin
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