Refer to the Journal of School Health (December 2009) study of identifying and quantifying food items in the a la carte line at a middle school, Exercise 15.38. Recall that two methods were compared-a detailed inventory approach and a checklist approach-for a sample of 36 middle schools. The data on percent of food items deemed healthy for each school are saved in the file. Use Spearman's rank correlation coefficient to measure the strength of the association between the percentage determined using the inventory method and the percentage found using the checklist method. Conduct a test (at α = .05) for positive rank correlation?