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Group 7 term project

Group 7 term project. Rebecca Bradley Alan Wygant Kiara Pedler Marta Reeder. purpose. Is there a correlation between preparation method of chips (baked vs. regular) and sodium content?. Study design. Each student to collect four data sets, independently

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Group 7 term project

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  1. Group 7term project Rebecca Bradley Alan Wygant KiaraPedler Marta Reeder

  2. purpose • Is there a correlation between preparation method of chips (baked vs. regular) and sodium content?

  3. Study design • Each student to collect four data sets, independently • Data set = sodium level of a specific brand and flavor of fried chips AND the sodium level of the corresponding baked option • Data was collected from the available selection at local grocery stores and supplemental information was collected from nutritional information listed on chip brands’ websites. • Data compiler deleted duplicate pairs 18 total data sets

  4. Regular chip results

  5. Regular chip results

  6. Baked chip results

  7. Baked chip results

  8. correlation

  9. results • A correlation exists between sodium levels and preparation method in potato chips. • Baked chips have a higher sodium level than regular chips.

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