лекция7 МНИ

What is the term for the values that an indicator can take, such as "male" or "female"?

• Nominal scales

• Ordinal scales

• Interval scales

• Ratio scales

Which scale measures rank-ordered data but does not allow for the assessment of actual values or differences between attributes?

• Nominal scales

  b)

• Ordinal scales

• Interval scales

• Ratio scales

What type of scale measures values that are equidistant from each other and allows for the assessment of "how much more" one attribute is compared to another?

• Nominal scales

• Ordinal scales

• Interval scales

• Ratio scales

Which scale has all the qualities of nominal, ordinal, and interval scales and includes a "true zero" point?

• Nominal scales

• Ordinal scales

• Interval scales

• Ratio scales

What type of scale allows for the ratios of two points to be meaningful and interpretable?

• Nominal scales

• Ordinal scales

• Interval scales

• Ratio scales

Which type of scale consists of binary items that assume one of two possible values, such as yes or no?

• Nominal scales

• Ordinal scales

• Interval scales

• Binary scales

What does sensory evaluation involve in food science research?

• Analyzing the chemical composition of food products

• Using advanced technology to measure food attributes

• Assessing food characteristics using human senses

• Conducting consumer surveys about food preferences

Which method is commonly used to measure the overall liking or preference for a food product?

• Sensory evaluation

• Hedonic scaling

• Likert scales

• Visual Analog Scales (VAS)

How are Visual Analog Scales (VAS) used in food science research?

• Participants select attributes from a list

• Participants mark their position on a continuous line

• Participants rank food products based on preferences

• Participants provide detailed descriptions of food products

What is the purpose of projective techniques in food science research?

• To collect physiological data

• to explore subconscious attitudes and perceptions

• To rank food products objectively

• To measure sensory attributes