Chap02c - Solutions to End-of-Section and Chapter Review...

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Solutions to End-of-Section and Chapter Review Problems 167 2.67 (b), (e) cont. Calories Frequency Percentage Percentage Less Than 50 up to 100 3 12% 12% 100 up to 150 3 12 24 150 up to 200 9 36 60 200 up to 250 6 24 84 250 up to 300 3 12 96 300 up to 350 0 0 96 350 up to 400 1 4 100 Protein Frequency Percentage Percentage Less Than 16 up to 20 1 4 4 20 up to 24 5 20 24 24 up to 28 8 32 56 28 up to 32 9 36 92 32 up to 36 2 8 100 Calories from Fat Frequency Percentage of Percentage Percentage Less Than 0% up to 10% 3 12 12 10% up to 20% 4 16 28 20% up to 30% 2 8 36 30% up to 40% 5 20 56 40% up to 50% 3 12 68 50% up to 60% 5 20 88 60% up to 70% 2 8 96 70% up to 80% 1 4 100 Calories from Saturated Fat Frequency Percentage of Percentage Percentage Less Than 0% up to 5% 6 24 24 5% up to 10% 2 8 32 10% up to 15% 5 20 52 15% up to 20% 5 20 72 20% up to 25% 5 20 92 25% up to 30% 2 8 100 Cholesterol Frequency Percentage Percentage Less Than 0 up to 50 2 8 8% 50 up to 100 17 68 76 100 up to 150 4 16 92 150 up to 200 1 4 96 200 up to 250 0 0 96 250 up to 300 0 0 96 300 up to 350 0 0 96 350 up to 400 0 0 96 400 up to 450 0 0 96 450 up to 500 1 4 100
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168 Chapter 2: Presenting Data in Tables and Charts 2.67 (c) cont. % Histogram (Calories) 0 5 10 15 20 25 30 35 40 50 up to 100 100 up to 150 150 up to 200 200 up to 250 250 up to 300 300 up to 350 350 up to 400 Calories % % Histogram (Protein) 0 5 10 15 20 25 30 35 40 16 up to 20 20 up to 24 24 up to 28 28 up to 32 32 up to 36 Protein % Histogram (% Calories from Fat) 0 5 10 15 20 25 0% up to 10% 10% up to 20% 20% up to 30% 30% up to 40% 40% up to 50% 50% up to 60% 60% up to 70% 70% up to 80% % Calories Cholesterol % Histogram (% Calories from Saturated Fat) 0 5 10 15 20 25 30 0% up to 5% 5% up to 10% 10% up to 15% 15% up to 20% 20% up to 25% 25% up to 30% % Calories
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Solutions to End-of-Section and Chapter Review Problems 169 2.67 (d) cont. % Polygon (Calories) 0 5 10 15 20 25 30 35 40 25 75 125 175 225 275 325 375 425 Calories % % Polygon (Protein) 0 5 10 15 20 25 30 35 40 14 18 22 26 30 34 38 Protein % Polygon (% Calories from Fat) 0 5 10 15 20 25 -5 5 15 25 35 45 55 65 75 85 % Calories % Polygon (% Calories from Saturated Fat) 0 5 10 15 20 25 30 -2.5 2.5 7.5 12.5 17.5 22.5 27.5 32.5 % Calories % Polygon (Cholesterol) 0 10 20 30 40 50 60 70 80 -25 25 75 125 175 225 275 325 375 425 475 Cholesterol
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170 Chapter 2: Presenting Data in Tables and Charts 2.67 (f) cont. Ogive (Calories) 0 10 20 30 40 50 60 70 80 90 100 50 100 150 200 250 300 350 400 Calories % Ogive (Protein) 0 10 20 30 40 50 60 70 80 90 100 16 20 24 28 32 36 Protein Ogive (% Calories from Fat) 0 10 20 30 40 50 60 70 80 90 100 0 10 20 30 40 50 60 70 80 % Calories Ogive (% Calories from Saturated Fat) 0 10 20 30 40 50 60 70 80 90 100 0 5 15 20 25 30 35 % Calories Ogive (Cholesterol) 0 10 20 30 40 50 60 70 80 90 100 0 50 100 150 200 250 300 350 400 450 500 Cholesterol
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Solutions to End-of-Section and Chapter Review Problems 171 2.67 (g) The sampled fresh red meats, poultry, and fish vary from 98 to 397 calories per cont. serving with the highest concentration between 150 to 200 calories. One protein source, spareribs with 397 calories, was over 100 calories beyond the next highest caloric food. The protein content of the sampled foods varies from 16 to 33 grams with 68% of the data values falling between 24 and 32 grams. Spareribs and fried liver are both very different from other foods sampled, the former on calories and the latter on cholesterol content.
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This homework help was uploaded on 04/09/2008 for the course ENGR, STAT 320, 262, taught by Professor Harris during the Spring '08 term at Purdue University.

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Chap02c - Solutions to End-of-Section and Chapter Review...

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