What’s the key difference between a food allergy and a food intolerance?
A food allergy involves the immune system reacting to an allergen, while a food intolerance is due to difficulty digesting a substance and does not involve the immune system system
A patient experiences, hives, facial, swelling, and shortness of breath after drinking milk. What type of reaction is this, and what should be done immediately
It’s a milk allergy (immune reaction), and the patient should be treated with epinephrin immediately due to the risk of anaphylaxis
Which system does a food intolerance primarily affect and what are typical symptoms
The digestive system, and symptoms include bloating, cramps, gas, and diarrhoea
A client reports mild bloating after eating small amounts of cheese, but no reaction to lactose free milk. What condition is likely?
Lactose intolerance, not a milk allergy because symptoms are gastrointestinal and mild
What specific milk components trigger all allergic reactions in those with milk, allergies?
Milk proteins, including casein and whey
If someone is allergic to cows milk, would they likely react to goat or sheep, milk? Why or why not?
Yes, because milk proteins are similar across animal species triggering across reactivity
Why does lactose intolerance occur?
Due to a deficiency of lactase enzyme, which breaks down lactose (milk, sugar)
A lactose intolerant individual wants to eat yoghurt, how could they reduce symptoms?
Choose low lactose or lactose free yoghurt or take lactose enzyme tablets before eating
Name three foods where milk might be hidden as an ingredient
Baked goods, salad dressings, soups, gravy, caramel flavoring, chocolate, bases, or instant potatoes
What ingredients names on a label indicate the presence of milk
Lactoferrin, whey, casein, lactalbumin, lactoglobulin, hydrolyzed casein
A food, product list, hydrolyzed, caseine and whey protein concentrate, is it safe for someone with a milk allergy?
No, both are milk derivatives and can cause allergic reaction reactions
Why is cross-contamination a risk for individuals with food, allergies?
Because traces of allergens can transfer through shared equipment, surfaces, or cooking tools, even if the allergin isn’t in the recipe
What is Lupin and why is it a concern for peanut allergic individuals?
Lupin is a legume related to peanuts, which can trigger it similar allergic reactions due to protein similarity
A peanut allergic customer orders a vegetarian burger made with lupin flour, what’s the risk?
High, cross reactivity could trigger an allergic reaction. The dish should be avoided.
List three types of international foods that commonly contain peanuts
Thai curries, vintenamese spring rolls, Indian curries
A peanut allergic person eats chocolate that was manufactured in a facility that processes peanuts. Why could this be dangerous?
Because of cross-contamination during manufacturing, even trace amounts can trigger an allergic reaction
Why might someone need a texture modified diet?
Due to swallowing difficulties (dysphagia), aspiration risk, reduced saliva, poor detention, or medication effects
List the four main texture categories in modified diets
Easy to chew
Soft
Minced
Puréed
A hospital patient with swallowing difficulties needs a diet to where food can be eaten safely with a spoon and has a pudding like texture. What texture is this?
Puréed texture
What makes food easy to chew
Soft, moist, possibly diced or mashed foods, may need sauces or dressings for moisture
How is a soft diet different from a minced diet?
Soft foods are fork Mashable (like cooked veggies, soft fruits, or soft meats)
Minced foods: are chopped very finally (less than 1 cm) and are often moistened with gravy or sauce
A minced dish is too dry. What should be added to improve texture and what should not be added
Add gravy, milk, juice, or sauce
Not water as a dilute flavour and texture
What consistency should puréed foods have?
Smooth lump, free pudding, like moist and able to hold shape on a spoon
A puréed vegetable is too thick and sticky. How should you fix it?
Add small amounts of appropriate liquid (gravy, broth, milk) avoid adding too much or using water
