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NUT821: Research Methods & Biostatistics for Food & Nutrition Sciences

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PART 1 Coeliac disease is an autoimmune condition caused by gluten intolerance in those individuals who are genetically susceptible. Coeliac disease affects approximately 1% of the European population and results in damage to the lining of the gut. Symptoms of coeliac disease include diarrhoea, weight loss, pain and vomiting. If a gluten-free diet is not strictly followed, nutrient deficiencies can occur. On a standard gluten-free diet, approximately 80% of overweight coeliac patients will gain weight and 30% of normal weight coeliac patients will become overweight.A study was carried out t...

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PART 1 Coeliac disease is an autoimmune condition caused by gluten intolerance in those individuals who are genetically susceptible. Coeliac disease affects approximately 1% of the European population and results in damage to the lining of the gut. Symptoms of coeliac disease include diarrhoea, weight loss, pain and vomiting. If a gluten-free diet is not strictly followed, nutrient deficiencies can occur. On a standard gluten-free diet, approximately 80% of overweight coeliac patients will gain weight and 30% of normal weight coeliac patients will become overweight.A study was carried out to assess the effect of a strict gluten-free diet on nutritional status of coeliac patients and healthy controls. Fifteen coeliac patients and fifteen healthy controls were recruited and followed a 6-month gluten-free diet. Blood samples were taken at baseline (before the diet) and 6-months later (after the diet) and used to assess iron, folate and vitamin B12 status. Body mass index (BMI) was also recorded before and after the diet intervention.BMI and nutritional status measures of iron, folate and vitamin B12 before and after the diet intervention are given in DATA Assignment 1.0.sav (in Blackboard Learn assignment area) for both the coeliac patients and healthy controls. 1.1 What is the aim of the study? Give the null and alternate hypotheses (5%) 1.2 Using SPSS, assess and comment on the normality of the data (5%) 1.3 Produce a summary table of the baseline BMI and nutritional status data for the coeliac patients and controls, showing any statistical differences between the groups using appropriate statistical tests (assume all data are normal and present as means ± SD) (15%) 1.4 Carry out statistical tests to analyse the differences between baseline and post intervention measures and present these data in an appropriate table (assume all data are normal and present as means ± SD) (15%) 1.5 Write a short conclusion on the study (5%)

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PART 1

Coeliac disease is an autoimmune condition caused by gluten intolerance in those individuals who are genetically susceptible.  Coeliac disease affects approximately 1% of the European population and results in damage to the lining of the gut.  Symptoms of coeliac disease include diarrhoea, weight loss, pain and vomiting.  If a gluten-free diet is not strictly followed, nutrient deficiencies can occur.  On a standard gluten-free diet, approximately 80% of overweight coeliac patients will gain weight and 30% of normal weight coeliac patients will become overweight.A study was carried out to assess the effect of a strict gluten-free diet on nutritional status of coeliac patients and healthy controls.  Fifteen coeliac patients and fifteen healthy controls were recruited and followed a 6-month gluten-free diet.  Blood samples were taken at baseline (before the diet) and 6-months later (after the diet) and used to assess iron, folate and vitamin B12 status.  Body mass index (BMI) was also recorded before and after the diet intervention.

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