Serum glucose levels play a critical role in diabetes. In people with
diabetes, unusually high serum glucose levels will be observed after
each meal (these are called ``post-prandial'' glucose levels). Such
unusual glucose responses to food can lead to more serious long-term
medical problems. Food science researchers are thus interested in
knowing how glucose levels respond to particular foods, so that foods
with a lower glucose response can be recommended to patients with
diabetes.

Twelve participants were recruited and four were randomly assigned to
each of three types of meals. Each participant's glucose was measured
at 15, 35, and 45 minutes after consuming the meal.

These data are from Kuehl (2000) Chapter 15 Problem 1.