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Correlation Between Preparation Method of Chips and Sodium Content: A Study on Baked vs. Regular

This project investigates the correlation between the preparation method of potato chips (baked vs. regular) and their sodium content. Students independently collected data on sodium levels from various brands and flavors of potato chips available at local grocery stores, ensuring a comprehensive analysis by including nutritional information from manufacturers' websites. Results indicate that baked chips tend to have higher sodium levels compared to their regular counterparts, suggesting a significant relationship between preparation method and sodium content.

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Correlation Between Preparation Method of Chips and Sodium Content: A Study on Baked vs. Regular

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Presentation Transcript

  1. Group 7term project Rebecca Bradley Alan Wygant KiaraPedler Marta Reeder

  2. purpose • Is there a correlation between preparation method of chips (baked vs. regular) and sodium content?

  3. Study design • Each student to collect four data sets, independently • Data set = sodium level of a specific brand and flavor of fried chips AND the sodium level of the corresponding baked option • Data was collected from the available selection at local grocery stores and supplemental information was collected from nutritional information listed on chip brands’ websites. • Data compiler deleted duplicate pairs 18 total data sets

  4. Regular chip results

  5. Regular chip results

  6. Baked chip results

  7. Baked chip results

  8. correlation

  9. results • A correlation exists between sodium levels and preparation method in potato chips. • Baked chips have a higher sodium level than regular chips.

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