[10 marks] In a study of consumption of kombucha (fermented sweet tea) and coronary heart disease (CHD) a cohort of Venice Beach, California residents. The residents were studied for 10 years and then classified based on if they regularly consumed kombucha or not. Of the kombucha consumers 321 out of 1020 suffered some form of CHD. Of the non-kombucha consumers 367 out of 980 suffered some form of CHD. At 95% is the proportion of CHD in the kombucha consumers lower than the proportion of CHD in the non-kombucha consumers? 2. [ 10 marks] A phase I clinical trial is run to see the effect of a diet with a drastically reduced salt content has any effect on the recovery time of the patients after heart surgery. The current standard mean time for recovery is known from a large number of records to be 2. 1 months. The study enrolled 17 patients who underwent a heart valve replacement and had the patients adhere to the new very low salt content diet. The mean recovery time for the 17 patients was found to be 1.92 months with a standard deviation of 0.46 months. Based on this data and assuming a 95% confidence requirement, is there any evidence of that the low salt diet has affected the mean recovery time of the valve replacement patients? 7. [ 6 marks] a. [3 marks] Explain carefully including diagrams what the p-value is and what it 3. represents. Include why we can conclude the null hypothesis can be rejected if the p-value is small. b. [3 marks] Read the following abstract and identify the conclusion of the several listed that has the strongest evidence supporting it. Background -Evidence consistently shows that almond consumption beneficially affects lipids and lipoproteins. Almonds, however, have not been evaluated in a controlled-feeding setting using a diet design with only a single, calorie-matched food substitution to assess their specific effects on cardiometabolic risk factors. Methods and Results-In a randomized, 2-period (6 week/period), crossover, controlled-feeding study of 48 individuals with elevated LDL-C (14913 mg/dL), a cholesterol-lowering diet with almonds (1.5 oz. of almonds/day) was compared to an identical diet with an isocaloric muffin substitution (no almonds/day). Differences in the nutrient profiles of the control (58% CHO, 15% PRO, 26% total fat) and almond (51% CHO, 16% PRO, 32% total fat) diets were due to nutrients inherent to each snack; diets did not differ in saturated fat or cholesterol. The almond diet, compared with the control diet, decreased non-HDL-C (-6.912.4 mg/dL; P=0.01) and LDL-C (-5.3+1:9 mg/dL; P=0.01); furthermore, the control diet decreased HDL-C (-1.7+0.6 mg/dL