Operation business management Statistics

1. Operation business management
Redandprocessedmeatconsumption
linkedtocardiovasculardiseases.
Maria Lissette Plaza 201503750
Adelaide Lucena 201303864

2. Index
1. Intro
1.1. Team name and presentation
1.2. Research background
1.3 Aim of study
2. Theorical background
2.1. Meat consumption
2.2. Environmental and Ethical Issues
3. Methodology
3.1. Tables
3.2. Simple comparison
3.3. Correlation
3.4. Regression Analysis (Multiple
regression analysis)
4. Conclusion
5. References

3. Teamnameandteam
presentation
Our team name is “ The Broccolis” , there
are three main reasons why we decided to
be called this way.
1. First, we decided to choose this name because
both of us enjoy the nutritious food that is broccolis,
that actually contains vegetal protein along with
vitamin c and iron, the three of them proven
beneficial to our health.
2. Second, one of the team member is a vegan,
meaning that she is not eating any animal product
such as meat, fish, eggs or even milk. The broccolis is
a big help to her, knowing that it is bringing to her
body the necessary nutrients that she needs to be
more healthy.
3. Also, for the reasons above, the broccolis was
chosen by us in order to represent our subject that is
vegetarian and vegan oriented, thus, ethically
oriented.

4. Research Background
Aim of study
•The debate about the meat consumption as well as the debate
about eggs and milk consumption is getting noisier and noisier
•Not only is it getting noisier, but it is also creating a climate of
incomprehension among consumers at a worldwide scale.
•When we care for the health impacts of eating meat,
cardiovascular disease is the first thing that pops up in our
heads
•There is a strong and positive relationship between the level of
intake of animal protein, with the highest consumption of meat,
milk and eggs in industrialized countries.
•We introduce:
1. Theorical background of meat consumption
2. How much meat consumption affects the world we are
living in
3. The data on meat consumption and cardiovascular risk

5. Data with relation to red meat
intake along with the risk of
coronary heart disease (CHD) is
such complex.
Meatconsumption
Larger consumption of
heme-iron, which is generally
found in red meat, was
connected with a higher risk
of fatal and non-fatal CHD
events.

6. Totalcholesterolis
madeupofthreemain
elements
● Increased levels of LDL
cholesterol and triglycerides
have been particularly related
with higher risk of CHD.
● One approach in which red meat
consumption maximizes CHD risk
is by raising levels of harmful
cholesterol levels.
● Increased total cholesterol has
long been connected with
increased risk of CHD.
1. High-density lipoprotein
cholesterol (HDL cholesterol)
2. Low -density lipoprotein
cholesterol (LDL cholesterol)
3. Triglycerides.

7. So...
LDL cholesterol is called bad cholesterol.
HDL cholesterol has been found to protect
against CHD and therefore, increased levels are
desirable and therefore is called good
cholesterol.
● The reason red meat has the potential to increase
CHD risk is because it contains a high proportion of
saturated fat. Saturated fat can be converted to both
good and bad cholesterol in the body. Hence, these
changes could offset one another resulting in no
increase in CHD risk.
● On the other hand, a reduction in total and saturated
fat intake may cause a drop in HDL cholesterol that
would offset the benefit of a reduction in LDL
cholesterol.
● Overall, it appears that the risk of CHD associated with
fat intake might, in the end, depend upon the total
balance of cholesterol raising saturated fats and
cholesterol lowering unsaturated fats.

8. VegetariansDiets
The difference between these groups was in
the type of fat consumed. Vegetarians
consumed a greater proportion of
unsaturated fats than non-vegetarians.
● Thus, a low-fat diet may be less
important than avoidance of saturated
fats, which in the U.S. are primarily
from animal sources.

9. However...
Vegetables, fruit, grains, and nuts contain phytosterols
and unsaturated fats:
● Lower harmful blood cholesterol concentrations.
In addition, they contain a number of
antioxidants (eg, tocopherols. ascorbate,
carotenoids, saponins, and flavonoids)
● Reduce the risk of heart disease by preventing
the oxidation of LDL cholesterol
● Reduce the risk of cancer by preventing
oxidative damage to nucleic acids and other
cellular components.
It is important to note that vegetarians may
have lower disease risk because of their lack
of meat consumption, but it is also possible
that this protection could be due to increased
consumption of fruits, vegetables, or nuts.

10. EthicalIssues
Violated rights
If you accept that animals have rights, raising
and killing animals for food is morally wrong. No
matter how humanely an animal is treated in the
process, raising and killing it for food remains
morally wrong.
Violated interests
Even the most humane forms of raising and
killing animals for food always violates the
animal's interests.
Such as:
· To live in natural (or at least, decent)
conditions.
· To be free from fear and pain,
· To eat a natural diet.
Does it stop being wrong if the processes
involved are carried out humanely?
Human interests versus animal interests
Many human beings don't believe animals
have rights, but do think that animals have
important interests that should not be
violated. The human interest is classed as
trivial because human beings don't need to
eat meat in order to live.
Ethical question: Should the trivial human
interest in eating meat be satisfied at the
expense of the animal interest in staying
alive?
Is it wrong in principle to raise and kill
animals so that human beings can eat
meat and fish?

14. The China Study examines the relationship between
the consumption of animal products (including dairy)
and chronic illnesses such as coronary heart disease,
diabetes, breast cancer, prostate cancer and bowel
cancer. The authors conclude that people who eat a
whole-food, plant-based/vegan diet—avoiding all
animal products, including beef, pork, poultry, fish,
eggs, cheese and milk, and reducing their intake of
processed foods and refined carbohydrates—will
escape, reduce or reverse the development of
numerous diseases. They write that "eating foods
that contain any cholesterol above 0 mg is unhealthy.
l The Norway case :
During the war with the nazis, Norway has been
suffering from food shortages, and thus the
population had no other choice but to cut off the
meat and other animal proteins, except the fish.
However, we should look at this information with
caution because correlation does not equal
causation. It should also be pointed out, that Norway
along with any other country occupied by Nazi
Germany was subjected to food rationing, which
started out at 2000 calories per day per person, but
quickly fell below 1500 calories after 1942 and below
1300 during and after the Winter of 1944, leading to a
rise in deficiency-related diseases.

16. l The Okinawans case
In 1949, a government survey found that in Okinawa,
known to have the highest concentration of centenarians in
the world, the population consumed about 85% of their total
energy intake from carbohydrates, with the staple at the
time being the sweet potato. The dietary survey also
showed that the Okinawans derived about 9% of their
energy intake from protein and less than 4% of energy
from all sources of animal foods combined These findings
were largely consistent with previous dietary surveys
dating back to 1879 . In 1946, Steiner examined autopsies of
150 Okinawans, of which 40 were between the age of 50 and
95. Steiner noted only seven cases of slight aortic
atherosclerosis, all of which were found in those over the
age of 66, and only one case of calcification in the coronary
arteries. In 1946 Benjamin reported similar findings from a
study of 200 autopsies on Okinawans.

17. First, we decided to verify with a correlation if our assumption about meat consumption and heart
attack rate was correct or not.

18. Multipleregressionanalysis

19. MULTIPLEREGRESSIONANALYSIS

20. MULTIPLEREGRESSIONANALYSIS
In the above table appear all the statistically
significant variables, that is, the smoking rate and
alcohol intake rate. They are both in direct
relation with the heart attack rate.
The coefficient of determination is up to
0.444248, and we know that 0% indicates that the
model explains non of the variability of the
response data, meanwhile 100% indicates that the
model explains all the variability of the response
data. So, the higher the coefficient of
determination, the better the model fits the data.
However, our model just fits with the data no
more than 44%, which is low.

21. thankyou:)