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By using a computer software program the epidemiologists

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Reference no: EM13454376

Using a computer software program, the epidemiologists have analyzed the food history data from the questionnaires and have constructed the following attack rate table.  

ATTACK RATE TABLE:

FOOD ITEMS

PERSONS WHO ATE SPECIFIED FOOD

PERSONS WHO DID NOT EAT SPECIFIED FOOD

95% Confidence Interval

Ill

Not Ill

Total

Attack Rate

Ill

Not Ill

Total

Attack Rate

Chicken

36

30

66

55%

4

30

34

12%

1.2 - 17.7

Potato Salad

32

40

72

44%

8

20

28

29%

0.6 - 3.9

Potato Chips

20

4

24

83%

20

56

76

26%

1.8 - 5.7

Ice Cream

24

0

24

100%

16

60

76

21%

2.6 - 8.8

Pie

32

4

36

89%

8

56

64

13%

2.8 - 18.0

Pepsi

36

40

76

47%

4

20

24

17%

0.8 - 10.5
  • Calculate the relative risk for each of the food items.
  • Identify the food items that have a statistically significant confidence interval.
  • Identify the food item that is the most likely source of transmission.  Explain.

Reference no: EM13454376

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