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M.L. is a 34-year-old male computer programmer with a BMI of 26 who is seeking dietary counseling. His dose of Prilosec was recently increased, and although he now suffers less often from heartburn symptoms, he is also leery of medical side effects and would like any and all suggestions to manage his GERD "naturally." Having had GERD for the past eight years and been on some form of antacid or antisecretory medication continuously during that time, M.L. knows what foods or factors cause symptoms, and is able to generally avoid them; hence, he has not had reflux esophagitis in over a year. A 24-hour diet history reveals M.L. ate these foods yesterday: Breakfast: Skipped
Snack: Fresh pear; instant oatmeal made with water, eaten with brown sugar and two non-dairy creamers; skim milk
Lunch: Lean turkey lunch meat on whole-grain bread with lettuce, tomato, and mustard; 100% grape juice diluted with water; snack pack of carrots, no dressing
Snack: Sugar cookies; skim milk
Dinner: Tempura (deep-fried, breaded) salmon; buttered rice; salad with lettuce and tomato; vinegar and oil dressing; water
Snack, at bedtime: Ginger ale and ginger snap cookies
What outcome is M.L. at highest risk for because of his GERD?
Factorial Design
Factorial design is a statistical test used in experiments where there are two or more independent variables and it evaluates the effect of each, as well as the interaction between them, on the dependent variable.
Experimental Conditions
Describes the specific environments, variables, or settings manipulated by researchers in an experiment to observe their effects on the outcomes.
Factorial Design
A research strategy in experiments that evaluates the interaction between multiple factors and their combined impact on the outcome.
Repeated Measures Design
An experimental design in which the same subjects are exposed to each condition or treatment, allowing direct comparison of different treatments on the same subjects.
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