As consumers become more and more interested in eating

Chapter 15, Problem 61SE

(choose chapter or problem)

Problem 61SE

As consumers become more and more interested in eating healthy foods, many “light”, “fat-free,” and “cholesterol- free” products are appearing in the marketplace. Five panellists, all experts in nutrition and food preparation, were asked to rate three low- cholesterol egg substitutes on the basis of taste, appearance , texture and whether they would purchase the products. The data in the following table are the taste ratings (0 = low to 20 = high) of the judges for the three products.

Rater	Healthy Choice	Scramblers	Egg Beaters
Dan Bowe	16	9	7
John Carroll	16	7	8
Donna Katzl	14	8	4
Rick O'connell	15	16	9
Ronald Passot	13	11	2

A what design was used in this taste- testing experiment?

B Do you think that the data are likely to satisfy the assumptions necessary to implement a normal theory based ANOVA?

C Do the data indicate that there are significant differences between the responses for the different egg substitutes ? Determine or bound the approximate P- value.