RELATIONSHIP BETWEEN Submitted By-

UTKARSH SINGH SENGAR

NUTRIENTS ON CALORIES RAHUL RP

SARAN SRIVASTAVA
INTRODUCTION

•The term “Regression” was first used in 1877 by

Francis Galton.
•It is the study of the relationship between variables.
•It is one of the most commonly used tools for
business analysis.
•It is easy to use and applies to many situations.
•Regression types:
• Simple Regression:-Single explanatory variable.
• Multiple regression:-Includes any number of explanatory variables.
•Dependent variable: the single variable being explained/ predicted by
the regression model
•Independent variable: The explanatory variable(s) used to predict the
dependent variable.
•Coefficients (β): values, computed by the regression tool, reflecting
explanatory to dependent variable relationships.
•Residuals (ε): the portion of the dependent variable that isn’t explained
by the model; the model under and over predictions.
 A LINEAR REGRESSION MODEL

• Only one
independent
variable, x
• Relationship between
x and y is
described by a linear
function
• Changes in y are
assumed to be
caused by changes in The sample regression line provides an
x estimate of the population regression line
 2
COEFFICIENT OF DETERMINATION, R

SSR sum of squares explained by regression

R 
2

SST total sum of squares

Note: In the single independent variable case, the coefficient

of determination is

R r2 2

where:
R2 = Coefficient of determination
r = Simple correlation coefficient
COEFFICIENT OF CORRELATION
The correlation coefficient is a measure that determines the
degree to which two variables' movements are associated. The
range of values for the correlation coefficient is -1.0 to 1.0. If a
calculated correlation is greater than 1.0 or less than -1.0, a
mistake has been made. A correlation of -1.0 indicates a
perfect negative correlation, while a correlation of 1.0 indicates
a perfect positive correlation.
TYPES OF MODELS
IDENTIFYING THE RELATIONSHIP
BETWEEN NUTRIENT CONTENT IN FOODS
T
We believe that the main nutritional factors, such
as total fat, carbohydrates and protein will be
directly proportional to the caloric content of the
food which we will try to identify here. (measured
in square feet)
A random sample of 10 houses is selected
– Dependent variable (y) = Calories(Kcal)
– Independent variable (x) = Fats(g),Carbs(g),Proteins(g)
DATA
SCATTER PLOT FAST FOODS
Fast Food, Fast Food Calories vs Carbs
Calories
T vs Fat
Calories(Kcal)

300 300
y = 0.604 x + 147.931
R² = 0.007
y = 10.827 x + 96.446
250 R² = 0.753 250

Calories(Kcal)
200 200

150 150

100 100

50 50
0 5 10 15 5 10 15 20 25 30 35
Fat(g) Carbs(g)
SCATTER PLOT FAST FOODS

T
Fast Foods Calories vs Protiens

300 y = -1.611 x + 166.203

R² = 0.042
250
Calories(Kcal)

200

150

100

50
0 5 10 15 20
Prot(g)
 SCATTER PLOT OTHER FOODS

T Non Fast Food Calorie vs Fat

Non Fast Foods Calories vs Carbs

1600
1600
y = 5.544 x + 212.218 1400
1400 R² = 0.036
1200
1200

Calories(kCal)
1000
Calories(kCal)

1000
800
800
600
600

400 400
y = 3.889 x + 93.260
200 R² = 0.842
200

0 0
0 10 20 30 40 0 100 200 300 400
Fat (g) Carbs(g)
SCATTER PLOT OTHER FOODS

T Non Fast Foods Calorie vs Protiens

1600

1400

1200
Calories(kCal)

1000

800

600

400 y = 14.024 x + 115.083

R² = 0.320
200

0
0 10 20 30 40
Protein (g)
 ANALYSIS FOR FAST FOODS
Calories vs. Total Calories vs. Calories vs.
Fat(g) Carbs(g) Protein(g)
Correlation 0.868 0.085 -0.205

Coefficient of 75.3% 0.7% 4.2%

Determination
Interpretation of Direction: Positive Direction: Direction:
Slope and Strength: Strong Negative Negative
intercept Linear Strength: Weak, Strength: Weak,
The value of The value of
Calories does not Calories does not
depend on Carbs. depend on
Protiens.
 ANALYSIS FOR OTHER FOODS
Calories vs. Total Calories vs. Calories vs.
Fat(g) Carbs(g) Protein(g)
Correlation
.191 .917 .566
Coefficient of 3.6% 84.2% 32%
Determination
Interpretation of Direction: Direction: Positive Direction: Positive
Slope and Strength: Very Strength: Strong Strength: Weak
intercept Weak. The value Linear
of Calories does
not depend on
Fats.
CONCLUSION

•Fats define the total calorific content of the food

in Fast Foods whereas carbs have a very weak
association and proteins are inversely related
here
•Carbs have the major effect on the calorific
content of the food while protein have a weak
relation.
• The value of calories depends upon various
nutrients in different category of foods.
REFERENCE

• http://www.excelmadeeasy.com
• https://www.fatsecret.com
• http://www.livestrong.com
• http://www.Wikipedia.com