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Take the bite out of food allergies

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doi: 10.1097/01.NURSE.0000458889.44171.c8
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INSTRUCTIONS Taking the bite out of food allergies

TEST INSTRUCTIONS

  • To take the test online, go to our secure website at http://www.nursingcenter.com/ce/nursing.
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  • Complete the registration information and course evaluation. Mail the completed form and registration fee of $24.95 to: Lippincott Williams & Wilkins, CE Group, 74 Brick Blvd., Bldg. 4, Suite 206, Brick, NJ 08723. We will mail your certificate in 4 to 6 weeks. For faster service, include a fax number and we will fax your certificate within 2 business days of receiving your enrollment form.
  • You will receive your CE certificate of earned contact hours and an answer key to review your results. There is no minimum passing grade.
  • Registration deadline is December 31, 2016.

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PROVIDER ACCREDITATION

Lippincott Williams & Wilkins, publisher of Nursing2014 journal, will award 2.5 contact hours for this continuing nursing education activity.

Lippincott Williams & Wilkins is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation.

Lippincott Williams & Wilkins is also an approved provider of continuing nursing education by the District of Columbia and Florida #50-1223. This activity is also provider approved by the California Board of Registered Nursing, Provider Number CEP 11749 for 2.5 contact hours.

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Taking the bite out of food allergies

GENERAL PURPOSE: To provide information about food allergies and appropriate responses to anaphylaxis. LEARNING OBJECTIVES: After reading this article and taking the test, you should be able to: 1. Differentiate between food allergies and food intolerances. 2. List advantages and disadvantages of various allergy tests. 3. Describe the appropriate response to anaphylaxis.

  1. Food intolerance affects which body system?
    1. respiratory
    2. digestive
    3. immune
    4. lymphatic
  2. When an enzyme required to digest food is lacking, which response can be expected?
    1. food sensitivity
    2. food allergy
    3. food intolerance
    4. anaphylaxis
  3. Food sensitivity to food additives or naturally occurring chemicals is described as a
    1. minor nonallergic reaction.
    2. major nonallergic reaction.
    3. minor allergic reaction.
    4. major allergic reaction.
  4. When the body identifies food as a foreign substance,
    1. antigens form.
    2. antibodies form.
    3. anaphylaxis occurs.
    4. amylase is released.
  5. Cross-reactivity refers to
    1. allergic reactions to foods in the same food group as a known allergen.
    2. similar allergic reactions among siblings.
    3. reactions to a food in both its cooked and raw state.
    4. both local and systemic reactions to the same food allergen.
  6. IgE-mediated allergic reactions
    1. include all food allergies.
    2. include all food intolerances.
    3. involve either immediate local cutaneous or severe systemic reactions.
    4. occur only after many exposures to the antigen.
  7. Developing a tolerance to which of the following food allergen(s) is rare?
    1. wheat and soy
    2. peanuts and tree nuts
    3. milk
    4. eggs
  8. What's true of shellfish allergy?
    1. It's commonly outgrown during childhood.
    2. Its reactions are limited to local cutaneous signs.
    3. It affects more men than women.
    4. It most commonly develops during adulthood.
  9. An allergy that develops in adulthood
    1. is more likely to persist than one that develops in childhood.
    2. is likely to be more severe than one that develops in childhood.
    3. will likely produce systemic life-threatening signs and symptoms.
    4. usually results in development of a tolerance to the allergen.
  10. Which food can cause anaphylaxis on the first exposure?
    1. milk
    2. eggs
    3. shellfish
    4. peanuts
  11. Double-blind challenges that use both the food allergen and a control
    1. have a standardized interpretation.
    2. are the gold standard for determining food allergies.
    3. require administration of antihistamines.
    4. are inexpensive and safe.
  12. Skin prick testing for food allergies
    1. has a high risk of anaphylaxis.
    2. is considered positive when a wheal of 3 mm or larger develops within 60 minutes.
    3. results in overdiagnosis.
    4. has a high predictive value.
  13. Allergen-specific serum IgE
    1. is the recommended test for food allergy identification.
    2. carries high risk for anaphylaxis.
    3. must be performed in the absence of antihistamines.
    4. measures the antigens generated against specific food products.
  14. Repeat testing every 2 to 3 years is recommended for tree nuts and crustacean shellfish because
    1. immunotherapy may have eliminated the allergy.
    2. the patient is likely to have outgrown the allergy.
    3. annual testing for these allergens is too expensive.
    4. a risk of a life-threatening reaction occurs with each test.
  15. Which of the following statements about anaphylaxis is true?
    1. It's unlikely if only a small amount of the food allergen is ingested.
    2. Signs and symptoms may develop within a few minutes to several hours.
    3. The incidence of food-related anaphylaxis is decreasing in industrialized countries.
    4. Suspect anaphylaxis if systolic BP rises 30% from baseline.
  16. The most common signs and symptoms of anaphylaxis are
    1. cardiac and respiratory.
    2. respiratory and cutaneous.
    3. cutaneous and gastrointestinal.
    4. gastrointestinal and respiratory.
  17. The course of anaphylaxis may be any of the following except
    1. uniphasic.
    2. biphasic.
    3. delayed.
    4. protracted.
  18. After I.epinephrine as first-line treatment for anaphylaxis, second-line treatment is
    1. dopamine.
    2. diphenhydramine.
    3. hydrocortisone.
    4. epinephrine.
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© 2014 by Wolters Kluwer Health | Lippincott Williams & Wilkins.