One restaurant was experimenting with lowering the cholesterol level of recipes by substituting different cooking oils/fats in their dishes. They chose olive oil, canola oil, and margarine. Different patrons received the recipe prepared with one of the three oils/fats and then were asked for their evaluation of texture, flavor, and overall satisfaction, intention to repurchase the entree. The experiment involved three ____.
a. dependent variables.
b. treatment levels.
c. moderating variables.
d. control groups.
e. none of the above is correct.

Dependent variables are those that are expected to be impacted during the experiment as a result of a change in the independent variable. In other words, the dependent variable changes as a result of the researcher changing something else.

In this scenario there are three dependent variables which are texture, flavor, and overall satisfaction, intention to repurchase the entree.

These change based on the different cooking oils and fats used in the preparation of the dishes and so are dependent variables.