Food availability at middle schools. The US Department of Agriculture (USDA) requires schools to offer nutritional food items at lunch. Two methods for identifying and quantifying food items in the a la carte line—a detailed inventory approach and a checklist approach—were compared in the Journal of School Health (December 2009). In a similar study, data were collected LUNCH School Percentage Healthy School Percentage Healthy Inventory Checklist Inventory Checklist 1 39.0 55.6 20 29.2 50.0 2 53.8 58.3 21 52.9 66.7 3 51.5 50.0 22 28.9 45.5 4 6.3 66.7 23 66.7 66.7 5 53.7 58.3 24 42.2 40.0 6 55.1 63.6 25 43.8 50.0 7 90.6 62.5 26 38.5 42.9 8 62.5 50.0 27 95.5 66.7 9 32.4 50.0 28 27.8 50.0 10 25.0 12.5 29 50.0 100.0 11 40.7 55.6 30 50.0 50.0 12 77.8 71.4 31 54.3 58.3 13 43.5 60.0 32 41.3 54.5 14 50.0 66.7 33 100.0 100.0 15 64.5 50.0 34 44.2 70.0 16 25.0 100.0 35 35.8 44.4 17 46.3 60.0 36 52.0 54.5 18 50.0 62.5 37 7.7 66.7 19 54.3 55.6 for a sample of 37 middle schools. For each school, the accompanying table gives the percentage of a la carte food items deemed healthy as determined by both methods. The researchers used a nonparametric analysis to determine if the distribution of healthy food item percentages using the inventory method is shifted above or below the distribution of healthy food item percentages using the checklist method. If no significant difference is detected, the checklist method will be recommended since it is simpler and requires less resources. Conduct the appropriate analysis at a = .05. Which method do you recommend?