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1. The study described above is an O A. Observational study O B. Experiment

1. The study described above is an O A. Observational study O B. Experiment

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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3. Red meat intake is a possible confounding variable in this study because A. Older people tend to eat less red meat. B. People who eat full-fat dairy products may be less likely to exercise. C. People who eat red meat may be more likely to also consume full-fat dairy products. and A. Red meat consumption may affect the levels of fatty acids in the blood. B. People who do not eat red meat don't exercise as often. C. The fatty acid levels in blood can be affected by medications.
Transcribed Image Text:3. Red meat intake is a possible confounding variable in this study because A. Older people tend to eat less red meat. B. People who eat full-fat dairy products may be less likely to exercise. C. People who eat red meat may be more likely to also consume full-fat dairy products. and A. Red meat consumption may affect the levels of fatty acids in the blood. B. People who do not eat red meat don't exercise as often. C. The fatty acid levels in blood can be affected by medications.
Rethinking full-fat dairy - Dietary recommendations over the past several decades have suggested that skimmed or semi-skimmed milk is a much healthier option than full-fat milk. A recent study, however, suggested that the opposite may be true. Researchers in the US enrolled 2,907 men and women aged 65 and older in a long-term study. In 1992, they measured the blood levels of three different fatty acids that are known to be associated with the consumption of full- fat dairy products for each participant. They measured these levels again 6 and 13 years later and then continued to follow the participants over a 22-year period during which they recorded the incidence of cardiovascular events and mortality among the participants. Study participants were also asked about other aspects of their lives, including their level of physical activity, medications they were taking, and how often they ate whole-fat dairy products such as whole milk, cheese, and butter, as well as their intake of red meat, fruit, and vegetables. None of the fatty acid types appeared to be associated with total mortality and one type was linked to lower cardiovascular disease deaths. People with higher fatty acid levels, suggesting a higher consumption of whole-fat dairy products, had a 42 per cent lower risk of dying from a stroke. 1. The study described above is an A. Observational study B. Experiment 2. A news article reporting on this study had the headline, "Full-fat milk could stop strokes, study says." Based on what you have read about the study, is it reasonable to infer from it that consuming full-fat dairy products reduces the incident of strokes? Answer yes or no and choose the most correct reason. ? because A. Some people are allergic to dairy and cannot consume full-fat dairy products. B. A sample size of 2,907 is sufficient to make inferences about a population. C. Fewer of the patients in the study who had blood markers indicating full-fat dairy consumption died from stroke. D. Researchers did not assign patients in the study to consume or not consume full-fat dairy products.
Transcribed Image Text:Rethinking full-fat dairy - Dietary recommendations over the past several decades have suggested that skimmed or semi-skimmed milk is a much healthier option than full-fat milk. A recent study, however, suggested that the opposite may be true. Researchers in the US enrolled 2,907 men and women aged 65 and older in a long-term study. In 1992, they measured the blood levels of three different fatty acids that are known to be associated with the consumption of full- fat dairy products for each participant. They measured these levels again 6 and 13 years later and then continued to follow the participants over a 22-year period during which they recorded the incidence of cardiovascular events and mortality among the participants. Study participants were also asked about other aspects of their lives, including their level of physical activity, medications they were taking, and how often they ate whole-fat dairy products such as whole milk, cheese, and butter, as well as their intake of red meat, fruit, and vegetables. None of the fatty acid types appeared to be associated with total mortality and one type was linked to lower cardiovascular disease deaths. People with higher fatty acid levels, suggesting a higher consumption of whole-fat dairy products, had a 42 per cent lower risk of dying from a stroke. 1. The study described above is an A. Observational study B. Experiment 2. A news article reporting on this study had the headline, "Full-fat milk could stop strokes, study says." Based on what you have read about the study, is it reasonable to infer from it that consuming full-fat dairy products reduces the incident of strokes? Answer yes or no and choose the most correct reason. ? because A. Some people are allergic to dairy and cannot consume full-fat dairy products. B. A sample size of 2,907 is sufficient to make inferences about a population. C. Fewer of the patients in the study who had blood markers indicating full-fat dairy consumption died from stroke. D. Researchers did not assign patients in the study to consume or not consume full-fat dairy products.
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