EMT01S1 Statistics Assignment: Assessment 2 Report

This report presents a comprehensive analysis of a statistics assignment. Part A focuses on descriptive statistics, including mean, median, mode, and standard deviation, applied to food group intake data. The analysis involves data from a food frequency questionnaire assessing nutrient values like protein, fat, sodium, fibre, and carbohydrates. Part B delves into inferential statistics, specifically testing the null hypothesis regarding the relationship between sugar content and consumer rating of breakfast foods. Regression analysis is employed to determine the significance of this relationship, with the results indicating a positive correlation. The assignment adheres to specified formatting guidelines, including referencing according to the Chicago 17th Edition.

Assessment 2 Statistics Assignment DRAFT

Table of Contents
Part a................................................................................................................................................2
Part b................................................................................................................................................3

Part a
The article “Reliability and relative validity of a food frequency questionnaire to assess food
group intakes in New Zealand Adolescents” in which two test are used i.e. Spearman correlation
and cross- clarifications analyses in order to determine the white intra-class correlations so that
the reliability of the test is easily identified (Wong and et al., 2012). Further, the results
generated that is the majority of the food group intakes among the adolescents are from 14 to 18
years and thus, the comparability of the validity also identify the pattern and rank as per the food
group intakes.
protei
n fat
sodiu
m fibre
carbo
hydra
tes
Mean
2.
54
54
55 Mean
1.
01
29
87 Mean
15
9.
67
53 Mean
2.
15
19
48 Mean
14.
597
402
6
Stand
ard
Error
0.
12
47
63
Stand
ard
Error
0.
11
46
98
Stand
ard
Error
9.
55
35
77
Stand
ard
Error
0.
27
16
1
Stand
ard
Error
0.4
876
323
24
Medi
an 3
Medi
an 1
Medi
an
18
0
Medi
an 2
Medi
an 14
Mode 3 Mode 1 Mode 0 Mode 0 Mode 15
Stand
ard
Devia
tion
1.
09
47
9
Stand
ard
Devia
tion
1.
00
64
73
Stand
ard
Devia
tion
83
.8
32
3
Stand
ard
Devia
tion
2.
38
33
64
Stand
ard
Devia
tion
4.2
789
562
8
Samp
le
Varia
nce
1.
19
85
65
Samp
le
Varia
nce
1.
01
29
87
Samp
le
Varia
nce
70
27
.8
54
Samp
le
Varia
nce
5.
68
04
24
Samp
le
Varia
nce
18.
309
466
85
Kurto
sis
1.
18
46
56
Kurto
sis
2.
04
46
55
Kurto
sis
-
0.
34
52
4
Kurto
sis
8.
64
74
92
Kurto
sis
1.3
310
876
94
Skew 0. Skew 1. Skew - Skew 2. Skew -

ness
74
58
3 ness
16
59
89 ness
0.
57
57
1 ness
43
16
75 ness
0.4
479
293
68
Rang
e 5
Rang
e 5
Rang
e
32
0
Rang
e 14
Rang
e 24
Mini
mum 1
Mini
mum 0
Mini
mum 0
Mini
mum 0
Mini
mum -1
Maxi
mum 6
Maxi
mum 5
Maxi
mum
32
0
Maxi
mum 14
Maxi
mum 23
Sum
19
6 Sum 78 Sum
12
29
5 Sum
16
5.
7 Sum
112
4
Count 77 Count 77 Count 77 Count 77 Count 77
From the above, it is interpreted that the mean value of protein with the food is 2.5, while
the median and mode value of protein is 3. On the other side, fat has a mean value is 1.01, while
the median and most frequently in the set of observation is 1.
Further, as per the above table, the mean value of sodium with all the food item is 159.67,
while the median and number of repetitive statistics is 180 and 0 respectively. Also, in the case
of Fibre, the mean value is 2.151 and median and mode is 2 and zero. Lastly, as per the
carbohydrate, table indicates that mean value is 14.59 and median and mode is 14 and 15
respectively.
Part b
Null hypothesis (H0): There is no statistical significant relationship between sugar and rating
Alternative hypothesis (H1): There is a statistical significant relationship between sugar and
rating
Regression Statistics
Multiple R
0.71284
9
R Square
0.50815
4

Adjusted R
Square
0.50058
7
Standard Error
2.82432
8
Observations 67
ANOVA
df SS MS F
Significan
ce F
Regression 1
535.685
2
535.685
2
67.1551
7 1.32E-11
Residual 65
518.493
9
7.97682
9
Total 66
1054.17
9
As per the above data, it is interpreted that the significant factors shows that there is a
positive relationship between the sugar and rating such that the significance factor shows the
value of 1.32E-11 which define that there is a direct relationship between sugar and rating.
Further, the consumer rating of breakfast foods is directly depend upon the number of grams of
sugar used in every ingredients.

REFERENCES
Books and Journals
Wong, J.E. and et al., 2012. Reliability and relative validity of a food frequency questionnaire to
assess food group intakes in New Zealand adolescents. Nutr J 11, 65.