QUESTION 1: WHY IS IT NECESSARY TO CLASSIFY ADVERSE REACTIONS TO FOOD?
QUESTION 2: IN HOW MANY PEOPLE WOULD ADVERSE REACTIONS OCCUR IF 20 PEOPLE INGESTED A FOOD WITH A VERY HIGH DOSE OF A TOXIC SUBSTANCE?
QUESTION 3: WHAT AMOUNT OF FOOD CONTAMINATED BY A HIGH PERCENTAGE OF A TOXIC SUBSTANCE CAN BE INGESTED WITHOUT RISKING ILLNESS?
QUESTION 4: WHICH PARTS OF THE POPULATION CAN BE AFFECTED BY NON-TOXIC SUBSTANCES?
QUESTION 5: WHAT TYPE OF ADVERSE REACTION IS CALLED INTOLERANCE?
QUESTION 6: WHAT TYPE OF ADVERSE REACTIONS IS CALLED ALLERGY?
QUESTION 7: WHAT IS THE FUNDAMENTAL DIFFERENCE BETWEEN A FOOD INTOLERANCE AND A FOOD ALLERGY?
QUESTION 8: IN A LARGE GROUP OF PEOPLE WHO INGESTED A FOOD PRODUCT IN A CAFETERIA, WHEN LEAVING THE CAFETERIA, ONE PERSON PRESENTED SEVERE STOMACH PROBLEMS
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