An introduction to the study of statistics as it applies to nutrition and food sciences. Topics include both descriptive and inferential statistics: samples, population and types of data; organizing and graphing data; numerical descriptive measures; probability; discrete random variables and their probability distributions; continuous random variables and the normal distribution; point and interval estimation and hypothesis testing; correlation and simple linear regression; Chi-Square tests. Students will learn to use the computer package SPSS for statistical analysis.

Statistics in Nutrition and Food Sciences