Copyright Goodheart-Willcox Co., Inc. Chapter 3 Nutrition 99 Food Allergy. A food allergy f oo d allergy is an immune response to a certain food that the body reacts to as if it were harmful. In contrast to food intoler- ances, symptoms of a food allergy typically occur very suddenly and can be caused even by tiny amounts of a particular food. People who are highly allergic to a particular food may even experience a reaction if they are ex- posed to the food on their skin or in the air. Symptoms of an allergic reac- tion to food can vary widely. Some of the most common reactions include hives or a rash, swelling in the tongue and throat, diffi breathing, and ficulty abdominal cramps (Figure 3.21). Currently no cure exists for food allergies. Given the more serious reac- tions associated with food allergies, the best way to manage these allergies is to simply avoid all contact with food that might trigger a reaction. This is not always as easy as it sounds. Some foods that normally would not contain allergens are manufactured in factories that process other foods containing allergens. For example, an oatmeal cookie that does not con- tain peanuts may pick up traces of peanut from the peanut butter cookies manufactured at the same factory. The manufacturer must indicate on the package of oatmeal cookies that peanut butter cookies are manufactured in the same facility. This is one more reason people should read food labels. A small selection of foods, including the foods pictured at the left, are responsible for the majority of allergic reactions. What extra precautions do you think people with food allergies have to take when preparing food or eating at a restaurant? Figure 3.21 food f allergy an immune response in which the body reacts to a certain type of food as though the food were a harmful substance may manifest itself in rashes, swelling, diffi ficulty breathing, indigestion, or dizziness Lesson 3.3 Review Know and Understand 1. Identify and describe the components s of a food label. 2. Explain how ingredients are listed on a food label. 3. List strategies for preventing foodborne b illnesses. 4. Explain the difference between a food f allergy and a food intolerance. Analyze and Apply 5. Analyze the food label provided on n page 91 and assess the product’s nutritional value. a 6. Evaluate the importance of learning n to read food labels. Because you are such a food guru now, write a letter to the food director of your school. This person is responsible for everything served in the cafeteria. In this letter, advocate on behalf of yourself and all your classmates for tools to make healthful food choices. Request that each food served have a large food label beside it so students can make more educated decisions in the lunchroom. Don’t forget to list the reasons why this new system would be benefi cial to the health of the students. Real World Health 7. Compare C and contrast foodborne infection and foodborne o intoxication. Assess