In nutritional assessment, which information identifies potential adverse food reactions?

• A. Height and weight
• B. Food allergies
• C. Use of nutritional supplements
• D. If can swallow

Answer: (B)

Adverse food reactions are identified by knowing whether a patient has foods that trigger symptoms after ingestion. Documenting food allergies directly flags potential reactions, guiding avoidance, safe substitutions, and readiness to manage reactions (such as having an emergency plan if anaphylaxis could occur). This information helps tailor the nutrition plan to prevent exposure to offending foods and to educate the patient about reading labels and recognizing early warning signs.

Height and weight reflect overall nutritional status and growth patterns, not specific reactions to foods. Use of nutritional supplements may indicate deficiencies or other health concerns but doesn’t identify foods that provoke adverse reactions. Whether the patient can swallow is about safe ingestion and risk of aspiration, not about immune- or intolerance-based reactions to foods.