Part 1. QUALITY MANAGEMENT (30 POINTS TOTAL) 1A. Control Charts (14 points) The dietitian at Aventura Hospital has warned that the meals delivered to patients contain too much sodium. For the past 10 days, she has sampled four batches of the entre du jour" and recorded the sodium content per serving. Assume based on historical data that the average sodium content is 500 mg/serving, and the standard deviation is 25 mg. Day Sodium Content (mg/serving) Batch Batch Batch 1 2 3 Batch 4 1 502 485 516 550 2 495 519 514 480 3 482 516 530 495 4 543 496 402 516 5 475 489 526 502 6 513 489 497 526 7 532 462 523 495 8 495 485 521 505 9 512 523 452 476 10 500 502 513 487 a) is the process in control? Why or why not? (9 points) Make a SPC chart statistical process control chart. Tried opening template excel spreadsheet but gave an error. The process is not in control because we have values that are above the average 500 level. Since we have points above the control limit this process is not in control. For example, values such as 543, 532, 550, 526 are points beyond the control limit of 500. b) Given the fact that the sodium content should be between 450 and 520 mg per serving for meal-type products, does the dietitian have a valid concern? (5 points) Yes, the dietician has valid concern because the sodium content should be between 450-520. In this, the average is 500 with a standard deviation of 25 putting them over the sodium content level at times which is concerning, the average should be below 500 to reduce that concern. There are variations that can cause sodium content to increase and the average of 500 puts them too close to the 520 marks