carol devine professor, division of nutritional sciences tripll- 2.23.2011 1

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Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

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Page 1: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Carol DevineProfessor, Division of Nutritional Sciences

TRIPLL- 2.23.2011

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Page 2: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Focus Group“The explicit use of group interaction to

produce data and insights that would be less accessible without the interaction found in a group.” (Morgan, 1988)

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Page 3: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Key resources for presentation

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Sage Publications, 1998

Kruger, R., Casey, M.A. 2009. Focus groups: a practical guide for applied research. Sage

Page 4: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Why focus groups?Want opinionsUse group dynamicsExplore new topicsCommunication with new groupsMany opinionsPlan additional data collectionPlan an intervention: reactions to messages,

materials or strategies

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Page 5: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

When is a focus group not useful?Need consensusCharged or confidential topicIndividual experiences neededNeed to generalize

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Page 6: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Example: Small Changes and Lasting Effects (SCALE) (NHBLI, P.I. Charlson)

• Purpose: Culturally tailor a weight loss intervention

• Methods: 6 focus groups (3 Spanish, 3 English) from 3 community sites in Harlem & Bronx

• Content: Response to dietary change strategies

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Page 7: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

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Example: Images of a Healthy Worksite (NCI: P.I. Fernandez)

• Purpose: Develop a feasible and acceptable worksite intervention to prevent weight gain

• Methods: 15 in-depth interviews, 5 focus groups, and community mapping at 2 sites with 79 administrators, managers, workers, and food service personnel

• Content: What would work here?

Devine C, Nelson J, Chin N, Dozier A, Fernandez D. 2007. “Pizza is cheaper than salad:” assessing workers’ views for an environmental food intervention. Obesity. 15: S57-S68.

Page 8: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Example: Women, Weight and Cancer (NIFA, P.I. Devine)

• Purpose: How breast cancer survivors think about healthy eating, physical activity, body weight, and their relationships to cancer• Develop a walking intervention with

community cancer organizations

• Methods: 21 women in 3 focus groups & 15 interviews from 2 communities

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Page 9: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Study DesignWhy are focus groups the right approach?How will the focus group findings be used?

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Page 10: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Sampling

Purposive/theoretical sampling

Sample monitoring for characteristics of theoretical importance

Theoretical saturation

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Page 11: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Group characteristicsAt least 3-4 groups5-8 people per groupHomogeneous

Use separate groups for dissimilar people (gender, ethnicity, age)

Equal in powerUnfamiliar with each other

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Page 12: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

RecruitingCriteria: whose opinions are desired?What would it take to get someone to come?Personal contact with participants

Contact (2 weeks ahead)Invitation (1 week ahead)Reminder (1 day ahead)

Incentives

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Page 13: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

LocationConvenient for participantsPermissive – promote sharing opinionsConfidentialQuietFoodTransportationChild care?

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Page 14: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Staffing – at least 2Moderator: like the participants

Welcome, overview Ground rules Questions, probes Listen, neutral responses Facilitate participation by all members

Assistant moderator Greet late comers Monitor recording equipment Take notes Handle consent and demographic forms Draw a diagram of participants

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Page 15: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

ToolsConsentsDemographic formsName tentsQuestioning guideDigital tape recorders – 2!Others: Flip charts, visuals, educational

materials, photographs

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Page 16: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

5-6 Open-ended QuestionsEasy open – go around the table

First name, neighborhood, number of children, favorite food, etc.

Introductory Q In the last 25 years the proportion of overweight and obese

adults in the US has risen dramatically. What do you think are some of the factors that have contributed to this increase?

Transition Q How do you see these factors getting played out here at

work?Key Q

What changes in your work place do you think would help workers maintain a healthy weight?

How would people at work respond to changes like these?Final Q – Is there anything else you would like us to know?

Page 17: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Data AnalysisHow will findings be used?Type of analysis

Transcript, Tape, or Note basedLooking for:

Words and meaningContextConsistency or DifferencesIntensityWhat was missing

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Page 18: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Analysis Coding

what type (by question or open)quality control

Approaches Word processorSpread sheetColored markers on transcriptsPilesSoftware

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Page 19: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Analytic Steps in One Study

1)Verbatim transcription and tape verification 2)Review transcripts, notes, and demographics by team3)Peer review of each transcript4)Develop initial coding scheme by open coding of

emergent themes by 2 coders5)Iterative revision of the codes as additional groups

coded6)Comparison of coding by corroborators7)Conceptual model to represent the experience of

participants8)Interpret findings in the context of existing

theory/empirical research 9)Peer debriefing with researchers with expertise in

topic10)Member check with participants

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Page 20: Carol Devine Professor, Division of Nutritional Sciences TRIPLL- 2.23.2011 1

Your Questions and Comments

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