Which of the following is a traditional Chinese food that does not contain a product derived from soybeans?

a. fuyu or sufu
b. hoisin sauce
c. soy sauce
d. congee
e. bean curd


d

Nutritional Science

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Indirect calorimetry is the most commonly used method for estimating a person's _____

A) basal metabolic rate B) body fat percentage C) thermic effect of food D) body mass index

Nutritional Science

HT GMOs are

A. high-tech genetically modified organisms. B. high-threshold genetically modified organisms. C. heat-treated genetically modified organisms. D. herbicide-tolerant genetically modified organisms.

Nutritional Science

Meat, eggs, poultry, and dairy are regulated by the

A. USDA. B. EPA. C. U.S. Department of Commerce. D. FDA. E. All of these are correct.

Nutritional Science

By October 2020, all WIC agencies will transition to using ____ to distribute financial allotments to participants

a. direct food distribution b. vouchers or coupons c. electronic benefit transfer d. cash or checks

Nutritional Science