Can diabetics eat natural yoghurt?

Food that are high in resistant starch have a low glycemic index (GI) and are beneficial for humanhealth, particularly for those with diabetes. A recent study conducted a randomised double-blindedcontrolled trial to investigate the effectiveness of a type of low-GI rice on the postprandial glucoselevels of diabetic patients, compared to an ordinary “control” rice. Note that “effective” means alower increase in postprandial glucose level compared to the control rice.The 73 diabetic patients who consented to the study were randomly assigned into two groups (GroupsA and B). Their blood glucose was measured immediately prior to and 30 minutes after consuminga prepared meal, comprising low-GI rice for Group A and control rice for Group B. The increase inpostprandial glucose level (i.e., postprandial - preprandial) was recorded. One week later, the sameprocedure was repeated, but with Group A given the control rice and Group B given the low-GI rice.The data is given in the file Rice.csv, available on Blackboard.Handwrite your answers to the following questions. Then scan, photograph or similar, combine intoa single pdf file and upload to the link named Quiz 7 - written questions. Please name your file in theformat: LastName_FirstName/StudentNumber_STAT1301_Quiz7.pdf. If you use R to performcalculations, please append your code at the end of the pdf file.(a) [1 mark] Should the data be analysed as a paired data or two independent samples? Give areason for your answer.(b) [4 marks] Perform an appropriate t-test to test the claim that the low-GI rice is more effectivethan an ordinary rice. Use a 0.05 significance level. Report the null and alternative hypotheses, teststatistic, the P-value, a statistical conclusion, and a conclusion in context.(c) [1 mark] What are the assumptions for the test in part (b)?Consider the following setting of a paired t-test. Let 𝑋𝑖 ∼ 𝑖𝑖𝑑 𝑁(𝜇𝑋, 𝜎𝑋2) denote the “before”measurements and 𝑌𝑖 ∼ 𝑖𝑖𝑑 𝑁(𝜇𝑌, 𝜎𝑌2) denote the “after” measurements, where 𝑖 = 1, 2, … 𝑛.Suppose that Cor(𝑋𝑖, 𝑌𝑖) = 𝜌. Define the difference variables 𝐷𝑖 = 𝑋𝑖 − 𝑌𝑖.(d) [2 marks] Let 𝐷̅ = 1𝑛 ∑ 𝐷𝑖𝑛𝑖=1 . Show that the variance of 𝐷̅ is Var(𝐷̅ ) = 𝜎𝑋2 +𝜎𝑌2−2𝜎𝑋𝜎𝑌𝜌𝑛 .(e) [1 mark] Show that if the samples 𝑋𝑖 and 𝑌𝑖 were independent then Var(𝑋̅ − 𝑌̅ ) = 𝜎𝑋2 +𝜎𝑌2𝑛 .(f) [1 mark] Based on parts (d) and (e), and consider testing 𝐻0: 𝜇𝑋 − 𝜇𝑌 = 0, explain why the pairedt-test is preferred over the two-sample (independent) t-test when 𝜌 > 0.Group Week1 Week2A 3.2 4.6A 1.9 4.2A -0.2 2.1A 2.2 5.2A 4.5 3A 2.9 2.6A 1.9 2.2A 2.9 3.3A 4.2 2.9A 4.1 4.4A 4.5 2.8A 2.3 1.2A 3.8 1.6A 1.9 0.9A 2.7 2.4A 2.6 2.8A 3.4 1A 2.3 1.3A 3.1 4.9A 3.2 4.4A 1.4 3.7A 2.3 1.1A 3.3 3.4A 4.6 3.6A 1.1 2.2A 3.6 3.8A 1 3.3A 2 3.6A 3.6 4.9A 1.3 2.9A 2.6 1.8A 2.6 0.4A 0.5 3A 3.4 4.2A 4.6 5.5A 2.7 4.6A 3.4 4.7B 1.1 3.7B 3.4 3.3B 1.1 2.3B 3 2.9B 3.7 1.4B 4.4 3.2B 4 6.6B 2.8 1.1B 1 3.4B 4.5 3.8B 2.8 2.6B 2.4 2.7B 1.1 4.5B 4.1 3B 1.2 2.3B 4.4 4.1B 2.9 4.2B 3.3 2.9B 5.8 2B 2.6 2.9B 1.7 3.9B 5.2 2.2B 2.1 -0.2B 2 3.4B 5.3 3.7B 5.5 3.1B 3.4 2.5B 0.7 0.1B 1.9 1B 1.8 4.2B 2.7 1.2B 3.2 2.7B 1.4 1B 5 2.3B 3.4 0.6B 4.5 1.4

How does the bacteria in foods such as yogurt help humans

Ingesting mono- or di-saccharide carbohydrates (simple sugars) during long-duration high intensity exercise is beneficial for endurance athletes because they: a. decrease the rate of gastric emptying. b. decrease the risk of Type 2 diabetes c. are slowly digested d. are rapidly digested, absorbed and metabolised by the body

TABLE 2—Adjusted Relative Risk of Type 2 Diabetes According to Quintiles of Intake of Grains Among 75 521 US FemaleNurses Aged 38 to 63 Years at Baseline, 1984–1994aQuintile of Consumption1 2 3 4 5 P for TrendTotal grainCases 392 356 368 358 405Person-years 144 698 144 403 144 438 144 471 144 409RR (95% CI)Model 1: age, energy-adjusted 1.00 0.86 (0.74, 0.99) 0.83 (0.72, 0.97) 0.77 (0.66, 0.90) 0.84 (0.71, 0.99) .13Model 2: multivariate 1.00 0.84 (0.72, 0.97) 0.82 (0.70, 0.96) 0.72 (0.61, 0.85) 0.75 (0.63, 0.89) .005Whole grainCases 426 391 407 320 335Person-years 141 914 147 351 143 856 145 133 144 164RR (95% CI)Model 1: age, energy-adjusted 1.00 0.85 (0.74, 0.98) 0.86 (0.75, 0.99) 0.63 (0.55, 0.73) 0.62 (0.53, 0.71) <.0001Model 2: multivariate 1.00 0.91 (0.79, 1.05) 0.94 (0.82, 1.08) 0.74 (0.64, 0.86) 0.73 (0.63, 0.85) <.0001Refined grainCases 349 369 337 378 446Person-years 144 742 144 817 144 095 144 252 144 512RR (95% CI)Model 1: age, energy-adjusted 1.00 1.08 (0.93, 1.25) 1.01 (0.86, 1.17) 1.12 (0.96, 1.31) 1.31 (1.12, 1.53) .0003Model 2: multivariate 1.00 1.09 (0.94, 1.26) 1.01 (0.86, 1.17) 1.09 (0.92, 1.27) 1.11 (0.94, 1.30) .26Ratio of refined to whole grainCases 320 344 369 410 436Person-years 144 517 144 335 144 400 144 505 144 661RR (95% CI)Model 1: age, energy-adjusted 1.00 1.13 (0.97, 1.31) 1.26 (1.08, 1.47) 1.46 (1.26, 1.69) 1.57 (1.36, 1.82) <.0001Model 2: multivariate 1.00 1.09 (0.93, 1.27) 1.15 (0.99, 1.33) 1.27 (1.09, 1.47) 1.26 (1.08, 1.46) .01Note. RR = relative risk; CI = confidence interval.aMultivariate model 2 includes the following: age (5-year categories); body mass index (6 categories); physical activity (hours per week, in5 categories); cigarette smoking (never, past, and current smoking of 1–14, 15–24, and ≥25 cigarettes per day); alcohol intake (4 categories);family history of diabetes in a first-degree relative (yes or no); use of multivitamins or vitamin E supplements (yes or no); and total energyintake (in quintiles).

Foods that quickly increase the blood glucose are said to have a high index.