CUL 103 NUTRITION CHAPTER 9

Celiac Disease

A chronic, hereditary, intestinal disorder in which an inability to absorb gluten results in an immune response that damages the intestinal mucosa

Allergic Reaction

A condition that occurs when the immune system launches a defense against an allergen, causing an adverse reaction

Malabsorption

A difficulty absorbing nutrients from food

Meat Analog

A food item that is made of plant proteins usually textured soy, but fabricated to look and taste like meat, fish, or poultry

Epinephrine

A hormone used to treat serious allergic reactions

Food Allergy

A negative reaction to a food protein

Vegetarian

A person who does not eat meat, fish, or poultry

Gluten

A protein found in wheat, rye, and barley

Food Allergen Program

A set of goals and actions with the objective of ensuring that customers who have indicated that they have a food allergy or food intolerance are not exposed to the offending substance through food or beverages in the operation

Anaphylaxis

A severe reaction with rapid onset that is usually accompanied by a drop in blood pressure, closing of the throat and the loss of consciousness

Cross Contact

A situation in which one food item comes in contact with another, as when the same cooking vessel is used for both items

What are the characteristics of anaphylaxis?

Drop in blood pressure, closing of the throat, and loss of consciousness

What are the allergens that cause about 90% of life-threatening allergic reactions?

Eggs, wheat, tree nuts, peanuts, soy, milk and milk products, fish, and shellfish

At what level is it necessary to indicate allergens in the operation menu for guest safety?

Every item in the recipe needs to have allergens indicated because even trace amounts could cause a reaction.

What refers to a set of goals and actions with the objective of ensuring that customers are not exposed to the offending substance they have indicated individual health issues with through food or beverages in the operation?

Food allergen program

Kosher

Food and dietary laws prescribed by Orthodox and Conservative Judaism

Pareve

Food items defined by Kosher laws that are neither meat not dairy items

Halal

Food that has been sanctioned by Islamic law

Which of the following menu items would be a suitable suggestion for a guest on a gluten-free diet?

Grilled chicken with ginger and lemon, steamed vegetables, and brown rice

What is the primary difference between food intolerance and a food allergy?

Intolerance does not involve the immune system; allergy does.

Which of the following statements is accurate regarding a high-protein, low-carbohydrate diet?

It emphasizes consumption of high-protein food and prohibits or limits cereals and starchy carbohydrates.

What are the nutritional consequences of celiac disease?

Malabsorption; difficulty absorbing nutrients from food

What refers to food items that are made of plant proteins, usually textured soy, but are fabricated to look and taste like meat, fish, or poultry?

Meat analogs

After the kitchen has developed modifications and substitutions to allow for preparation of allergen-free dishes, what is the next step in a food allergen program?

Prepare lists of menu items for the front of the house to use as alternate suggestions

What is of particular importance when purchasing ingredients for allergy program menu items?

Product specifications that are very clear about why the items are required

What is the emphasis when planning meals for people with heart disease?

Reducing solid or saturated fats, cholesterol, added sugar and salt

How does a person's religion influence his or her diet?

Restrictions of faith may discourage or entirely restrict food choices.

What kind of specific training might be appropriate for bar and dining room staff regarding a nutrition program?

Role play customer communication scenarios

Lactase

The enzyme that allows the digestion of lactose

Lactose Intolerance

The inability to digest lactose, the sugar found in milk and other dairy products, caused by a deficiency of lactase

Who is responsible for communicating guest allergies or other dietary needs?

Ultimately, the customer; but trained staff can listen and assist in clarifying and making the process comfortable.

What kind of training is most effective when staff is being taught about the nature of allergies, reactions, and symptoms?

Video content coupled with severe allergy sufferer as speaker