Results Cereal comes in a multitude of varieties. Some are healthy and chalked full of fiber, protein and other key nutrients and some a sugarcoated nothings. One thing that all cereal has in common is that it contains calories. Not all cereals have the same amount of calories, just like not all cereals have the same ingredients. The contents of the cereal must affect the amount of calories that are present, specifically the sugar content. In the cereal data set we are given a sample of 75 different types of cereal. The samples of cereal are separated by their location on the self; top shelf, middle shelf, and bottom shelf. The top shelf cereals are the one that we would consider the more healthy choices, such as: Kashi Go Lean, Fiber One, and Smart Start. The middle shelf cereals are the ones we can consider to be the more popular choices; Frosted Flakes, Fruity Peebles, Special K, etc. The bottom shelf cereals are the ones that we will consider to be the least popular cereals, ones like: Trix, Honey Comb, Corn Flakes, etc. For each of the 75 samples of cereal we are given the variables: servings per box, sugar content, fat content, fiber content, and calories. For this study the main focus will be on the sugar content and the calories. A descriptive statistics was run on the two variables (sugar content and calories). The descriptive statistics gave us the values for N, minimum, maximum, mean, and standard deviation. We know that there is 75 different samples of cereal, so our N is 75. For calories, the range is 60-300. With that range we know that the lowest value for calories within the 75 samples of cereal is 60 and that the highest value is 300. Also we know that all of the other values fall between those two values. The mean for all 75 samples of cereal’s caloric value is 145.33 and the standard deviation is 49.792. With that we know that the average number of calories for the sample of cereals is 145.33 and there is at least one sample of cereal that is 49.792 standard deviations from the mean. For sugar content, the range is 0-19 grams. With that range we know that the lowest value for sugar content within the 75 samples of cereal is 0 grams and the highest value is 19 grams. This also tells us that the other values fall between those two values. The mean for the 75 samples of cereal’s sugar content is 8.43 grams with a standard deviation of 4.685 grams. This tells us that, the average amount of sugar is 8.43 grams and at least one value is 4.685 standard deviations away from the mean. We predicted that the sugar content of cereal would have an affect on it caloric value. From the cereal data set that was provided a correlation analysis was preformed. A correlation analyses was used because this test will tell us if two of the variables have an association. A correlation test will not only tell us if there is an association, but it will also tell us the size (positive, negative, strong, medium, or weak) of the association. We know that this data set needed to be analyzed with a correlation because we are looking for a relationship between the sugar content of the cereals and the cereal’s caloric value. After the correlation analysis was ran, we found that there was a association between the cereal’s sugar content and its caloric value, r(73) = .427, p < .01 (see Figure 1). With the r-value of .427 we can also conclude that there is a positive medium correlation between the two variables. A positive medium correlation means that generally with more of one variable there will also be more of the second variable. We have found that there is an association between the sugar content and caloric values of the samples of cereal. From those results, we know that the data has a medium effect size; the significance has a medium effect. The p value came out to be .000, meaning that the test was significant at the 0.01 level. When making the hypothesis for the study, we made no assumptions on whether we
About 80% of consumers buy the brand name
Are you really getting a superior product or just better branding?
Video: The Persuaders
Paradox for advertiser – creates a vicious cycle
Emotional connection – importance of the advertisers making this connection with consumers, making sure it resonates so that it creates lifetime commitment and loyalty
Video all about branding
Criticism: Advertising makes people materialistic
How much is too much? We strive for more and more VS.
By definition, an energy drink is a type of beverage containing stimulant drugs, mainly caffeine, which is marketed as providing mental or physical stimulation. They generally are carbonated and contain caffeine along with sugar, herbal extracts, and amino acids. Coffee, tea, and other naturally caffeinated beverages are usually not considered in this category.
Energy drinks are said to have multiple effects on people, whether it be physiological or psychological. Because of this, there are many…
Transformational Change Management Plan
Colorado Technical University
This paper was prepared for HRMT440, CS42-01, taught by Angela Nixon on June 23, 2013.
Table of Contents
Making the Decision to Offshore 3 – 5
Management’s Role in Organizational Change 5 – 6
Theories of Change Management 7 – 8
Communication Plan 8 – 11
Implementation Plan 11 – 13
Mitigating the Risks 13 – 14
References 15 – 16
Transformational Change Management Plan…
International marketing business case
JB Choco Chocolates
Executive Summary 2
Mission Statement 3
Description of the Product or Service 4
What Makes Us Different 4
Risk and Risk Mitigation strategies 5
Legal Issues 5
Political Issues 5
Cultural Issues and Influences 5
Risk Mitigation Strategies 6
Target Market Analysis 6
Market Entry Strategies 7
Product and Pricing Strategies 9
Product Alignment 9
Product Positioning 9
Pricing Strategy 9
Distribution and Customer Service…
Africa, or Upper Guinea, was heavily influenced by the Islamic culture of the Mediterranean. As early as the eleventh century C.E., many of the region’s inhabitants had become Muslims. Trade via camel caravans between Upper Guinea and the Muslim Mediterranean was sub-Saharan Africa’s major connection to Europe and West Asia. In return for salt, dates, silk, and cotton cloth Africans exchanged ivory, gold, and slaves with northern merchants. Upper Guinea runs northeast-southwest from Cape to Cape Palmas…
Topic 1 – Cell Structure in relation to function
Characteristics of living things
Unicellular and multicellular organism
Much more detail can be seen of the structure of the inside of a cell with a very powerful microscope e.g. electron microscope.
This is called the ultrastructure and the tiny structures within a cell which carry out particular jobs are called organelles.
Pleurococcus: a unicellular Plant…
Midterm 1 Study Guide: Chapters 1-10
Chapter One: Origins
* Shamans- people who cultivate connection with inner recesses to facilitate healing and divination
* Hallucination- comes from “hallucinare”; to wander in the mind; a perceptual experience in the absence of an external stimulus
* Hallucinogen- something that induces hallucinations
* A Space Odyssey- by Stanley Kubrick; movie about the first animals and hominids about 5 million years back
* Hominids- group of primates…
During your time at university you will spend a lot of your time thinking – thinking about what people have said, your reading, your own thinking and how your thinking has changed. The thinking process involves two aspects: reflective thinking and critical thinking. Rather than being two separate processes they are closely connected. (Brookfield 1987)
Reflection is a form of personal response to experiences, situations, events or new information. It is…
Catalase Enzyme Activity
Enzyme Catalysis Lab
Table of Contents
Materials and Preparation
At least 1 day in Advance:
Morning of Lab:
Variations and Extensions
Lab Team Materials
Shared Class Materials
Student Lab Sheet
Catalase Enzyme Activity
Created by Cheryl Fiello, Linda Moule, Marizka Rivette, Sarah Tonks…
rectangles of puff pastry). Covered with cheese or filled with anchovy. 2. Very thin sticks of potatoes that are deep-fried. E.g. pommes allumettes.
Angélique (on jay leek)
the green stalk of an aromatic plant, most often candied in sugar. Used for decoration in pastry making.
Anglaise (on glez)
1. Mixture made up of whole egg, oil, water, salt, and pepper; used to help coat in flour and breadcrumbs
(paner à l’anglaise).
2. To cook in boiling water (potatoes, vegetables, rice, pasta).