A food researcher has drafted the following aim for an upcoming study: To assess the effect of replacing sodium chloride with low-sodium salt substitutes (potassium chloride and sodium malate) on the texture of a canned tomato product.
A food researcher has drafted the following aim for an upcoming study: To assess the effect of replacing sodium chloride with low-sodium salt substitutes (potassium chloride and sodium malate) on the texture of a canned tomato product.
Design a study to investigate the stated aim.
A State the dependent and independent variables. (2 points)
B Outline the study design (i.e., test and control groups). (2 points)
C State two relevant outcome measures, including one subjective measure and one objective measure. (2 points)
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