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Nutrition Preservation
Preference Value Taste Quality
Preference Pearson Correlation 1 .810(**) .841(**) .888(**)
Sig. (2-tailed) .000 .000 .000
N 40 40 40 40
Nutrition Value Pearson Correlation .810(**) 1 .759(**) .719(**)
Sig. (2-tailed) .000 .000 .000
N 40 40 40 40
Taste Pearson Correlation .841(**) .759(**) 1 .818(**)
Sig. (2-tailed) .000 .000 .000
N 40 40 40 40
Preservation Quality Pearson Correlation .888(**) .719(**) .818(**) 1
Sig. (2-tailed) .000 .000 .000
N 40 40 40 40
** Correlation is significant at the 0.01 level (2-tailed).
Interpretation- From the above table we can see that the correlation between
preference and nutrition value, taste and preservation quality is greater than 0.
So we can say that there is a high degree positive correlation between these pairs
and also p value is 0.00 which is less than α, so all the relationship here are
significant at 5 percent level.
Objective 2 regression analysis-
STEP I-
H0- Model is not significant
H1- Model is significant
ANOVA(b)
Sum of
Model Squares df Mean Square F Sig.
1 Regression 108.375 3 36.125 73.891 .000(a)
Residual 17.600 36 .489
Total 125.975 39
a Predictors: (Constant), Preservation Quality, Nutrition Value, Taste
b Dependent Variable: Preference
Interpretation- Here p=0.00 and α=0.05 that means p<α, so we will reject null
hypothesis and we can say that model is significant.
Step II- Linear regression model
Coefficients (a)
Unstandardized Standardized
Coefficients Coefficients
y= 0.733+0.295NV+0.170T+0.548PQ+ E
NV- Nutrition value
T-Taste
PQ-Preservation quality
E-Error
Step III-
Model Summary (b)
Interpretation-
Coefficient of determination i.e. r2 is .860 that means the variation in the
dependent variable preference is 86% explained through the independent
variables and the remaining 14% is unexplained
Step IV-
If nutrition value, taste and preservation quality is equal to 0 then the
value of the preference will be 0.733.
If we increase nutrition value by 1 unit preference will increase by 29.5%
If we increase taste by 1 unit then preference will increase by 17%
If we increase preservation quality by 1 unit then preference will increase
by 54.8%