Want To Be A Nutritionist? Start By Cracking This Test

11 Questions | By Allenandunwin | Updated: Mar 20, 2022 | Attempts: 209

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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
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
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
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
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
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
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
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
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
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
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