Iron Content in Food
This data set, originally from Adish et al. (1999), describes the iron content of food cooked in different pot types.
A data frame with 36 rows and 3 variables.
pot type, one of "aluminium", "clay", or "iron".
food type, one of "legumes", "meat", or "vegetables".
iron content measured in mg/100 g of food.
Heiberger and Holland (2004, p. 378) use these data as an exercise on two-way ANOVA with interaction.
Heiberger, R. M., Holland, B. (2004) Statistical Analysis and Data Display: an intermediate course with examples in S-Plus, R, and SAS. Springer: New York.
Adish, A. A., Esrey, S. A., Gyorkos, T. W., Jean-Baptiste, J., Rojhani, A. (1999) Effect of consumption of food cooked in iron pots on iron status and growth of young children: a randomised trial. The Lancet 353, 712–716.
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