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Rose Assignment

Inference Statistics

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Joel Herrera Chirwa
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287 views6 pages

Rose Assignment

Inference Statistics

Uploaded by

Joel Herrera Chirwa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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1.

What is the correlation coefficient (Pearson’s r) between the variable's calories and
carb?

Therefore, the correlation coefficient between calories and carb is 0.675 = 0.68.
2. Interpret the strength of the relationship between the calories and the amount of
carbohydrates (in grams) contained in the food menu at Starbucks.
The relationship between the number of calories and the amount of carbohydrates (in grams) in
Starbucks food items is characterized by a moderate to strong positive linear association, as
indicated by Pearson’s correlation coefficient (r=0.68). This suggests that as the calorie content
of a food item increases, the carbohydrate content tends to increase as well. The strength of the
relationship is significant enough to indicate a consistent trend, although it is not perfect,
meaning there are other factors that contribute to variations in carbohydrate levels.

In practical terms, this implies that calorie content can serve as a reliable indicator of
carbohydrate content in Starbucks food items. However, the relationship is not absolute, as other
nutritional components, such as fat, protein, and fiber, may also influence the calorie count.
While the correlation provides a useful insight, it is important to acknowledge that additional

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factors may contribute to the overall variability in carbohydrate content across different food
items.

3. Using JASP descriptive statistics, find the mean and standard deviation for the variable
calories and carb
Calories:
 Mean: 338.83
 Standard Deviation: 105. 37
Carbohydrates:
 Mean: 44.87
 Standard Deviation: 16.552
4. In a food label at Starbucks, the number of calories is indicated but the amount of
carbohydrates (in grams) is missing. Write the equation of the regression line for prediction
of the amount of carbohydrates (the response or dependent variables) given the number of
calories (explanatory variable or covariate)

a. First calculate the slope ( ).

b. Calculate the intercept ( ).


c. Write the regression equation.

To derive the regression equation:


The formula for a regression line is:
Carb = b0 + b1 × calories
Where:
b0 is the slope of the line.
b1 is the intercept

a. Calculate the Slope (b1):


The slope b1 is calculated using the formula:

2
Covariance (Cov (X, Y)) = r x SD(X) x SD(Y)
Variance (Var(X) = SD(x)2
From the table:
 r = 0.675
 SD(calories)=105.369
 SD(carb)=16.552
Substitute these values:

b. Calculate the Intercept (b0):


The intercept b0 is calculated using the formula:

Where:
 Y = Mean of carb = 44.870
 X = Mean of calories = 338.831
Substitute the values:

c. Write the Regression Equation:


The regression line is:
carb = 8.95 + 0.106 × calories
This equation can now be used to predict the amount of carbohydrates in a food item based on its
calorie content.

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5. Using JASP linear regression, validate the regression equation found in c.

 Coefficients: The intercept (8.94) and slope (0.106) match the manually derived
equation.
 R-squared: Ensures the model explains the variability in carbohydrate content
effectively (R² = 0.456).
 Significance: The p-value of the regression coefficient confirms its statistical
significance.
 Intercept (b₀): 8.94
 Slope (b₁): 0.106
 R-squared: 0.456
 Significance: The p-value (< 0.001) confirms the relationship's validity.

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6. Calculate R2 of the regression line for predicting the amount of carbohydrates from the
number of calories and interpret it in the context of the application.
R-squared Value:
The R-squared (R²) value is approximately 0.456 (previously noted in the model summary).
This implies that About 45.6% of the variability in carbohydrate content is explained by the
calorie content of Starbucks food items. This indicates a moderate relationship where calorie
content is a meaningful predictor of carbohydrate content. The remaining 54.4% is influenced by
other factors such as fat, protein, fiber, or variations in ingredient compositions.

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REFERENCES

Field, A. (2018). Discovering statistics using IBM SPSS statistics (5th ed.). SAGE Publications.

Moore, D. S., McCabe, G. P., & Craig, B. A. (2017). Introduction to the practice of statistics (9th
ed.). W.H. Freeman and Company.

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