In the double-blind placebo-controlled food challenge:
1.only the care provider knows whether a suspected food is being tested.
2.the patient and the care provider know whether a suspected food is being tested.
3.the patient knows whether a suspected food or placebo is being tested.
4.neither the patient nor the care provider knows whether a suspected food or placebo is being tested.
Q. 2The gold standard for diagnosing food allergies is called the:
1.placebo-controlled food challenge.
2.experimental food challenge.
3.blind-placebo-controlled food challenge.
4.double-blind placebo-controlled food challenge.
Q. 3A disease characterized by inflammation of the small intestine lining resulting from a genetically based intolerance to gluten is called:
1.gluten allergy.
2.celiac disease.
3.Crohns disease.
4.irritable bowl syndrome.
Q. 4All of the following are symptoms of anaphylactic shock EXCEPT:
1.strong and fast pulse.
2.paleness.
3.flush discoloration of lips and fingertips.
4.difficulty breathing.
Q. 5A reduction in blood supply to the heart and other tissues due to the bodys reaction to a substance in food is called:
1.lactose intolerance.
2.food intolerance.
3.histamine shock.
4.anaphylactic shock.
Q. 6All of the following describe actions that histamine produces EXCEPT:
1.a rise in blood pressure.
2.a drop in blood pressure.
3.hives and itching.
4.dilation of blood vessels.
Q. 7A substance released in allergic reactions that causes itching and hives is called:
1.antihistamine.
2.histamine.
3.beta blocker.
4.allergen.
Q. 8Another term used to describe a food allergy is:
1.food concern.
2.food hypersensitivity.
3.food intolerance.
4.food reaction.
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