ST JAGO HIGH SCHOOL

FOOD, NUTRITION & HEALTH

UNIT 1 MODULE 2: FOOD SELECTION AND PLANNING (CONTD)
PLANNING MEALS FOR ALL PERSONS WITH CELIAC SPRUCE

Name: ____________________________ Date: _____________________ Form: _________

Complete EACH of the following with the term that matches EACH of the following celiac spruce
related phrases.

1. A condition characterized by an abnormal immune reacttion to wheat that causes severe

intestinal damage an nutrient malabsorption._______________________

2. The protein in wheat gluten that has toxic effect in celiac disease.__________________
3. A gluten sensitive disorder characterized by a severe skin rash.____________________
4. A family of water insoluble proteins in wheat, includes gliadin proteins which are toxic to

persons with celiac didease.____________________________

5. Celiac diseasese is also called ________________________ or _________________

For questions 6- 20, indicate if EACH food is suitable or unsuitable to be included in the diet of
an individual with celiac spruce disease by writing the words YES if the food is suitable and NO
if the unsuitable for an individual who has celiac spruce in the blank spaces below.

6. Whole-wheat bread ____________ 13. Pancakes ___________

14. Rum _________
7. Semolina wheat cereal ____________ 15. Waffles ___________
8. Roasted breadfruit. ____________ 16. Beer __________
9. Tofu ____________ 17. Rice ___________
10. Beer ____________ 18. Smoked ham _________
11. Fried okra in batter_____________ 19. Malted milk __________
12. Hominy corn _____________ 20.Cassava bammy __________

PITT/ M Sunday, 05 February 2017

6:18:41 PM