Abstract
Food and nutrition is not limited to cuisine, culture, and healthy living; it is also filled with the joy of data and statistics. Major innovations in statistics have come about from applied problems in food science. “The lady tasting tea” experiment and the relationship between Guinness and the t-test are classic examples. A fundamental knowledge of statistical analysis and study design is more important than ever, especially for investigating the relationship between food habits, health, and lifestyle.
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Pripp, A.H. (2013). Statistics in Food Science and Nutrition. In: Statistics in Food Science and Nutrition. SpringerBriefs in Food, Health, and Nutrition. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5010-8_1
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DOI: https://doi.org/10.1007/978-1-4614-5010-8_1
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