Qualitative research in nutrition and dietetics: data collection issues

Abstract

The wide scope of qualitative enquiry presents the researcher with a number of choices regarding data collection and sampling. Selecting data collection and sampling techniques can therefore be somewhat daunting, particularly because, often, there is no single, universally accepted 'correct' option. Appropriate research methods are, however, crucial to ensure high-quality research. This review, the second in the series, provides an overview of the principal techniques of data collection and sampling that may be used for qualitative research in nutrition and dietetics. In addition, it describes a process for choosing appropriate data collection and sampling methods that considers the extent to which they provide data that answers the research question(s) and are compatible with the philosophical assumptions about ontology, epistemology and methodology that underpin the overall design of a study. Finally, it discusses the central role that the researcher plays in qualitative data collection and encourages researchers to acknowledge and reflect upon their impact on the data. Other reviews in this series provide a model for embarking on a qualitative research project in nutrition and dietetics, an overview of the principal techniques of data analysis and quality assessment of this kind of research, and some practical advice relevant to nutrition and dietetics, along with glossaries of key terms.

Factors that Influence Research Involvement among Registered Dietitians Working as University Faculty: A Qualitative Interview Study

“…11,12 Once selected, participants were approached via e-mail, and an appointment was made to undertake a semi-structured interview with those willing to participate.…”

Barriers to adopting a Mediterranean diet in Northern European adults at high risk of developing cardiovascular disease

“…Focus groups were used to provide an insight into group norms rather than individual preferences (24) . A purposive sample was recruited comprising individuals with ≥2 CVD risk factors (overweight/obese, hypertension, hypercholesterolaemia and smoking) but having no medical history of CVD or type 2 diabetes and aged ≥50 years because this age group is at higher risk of developing CVD.…”

Enabling healthy food choices in the workplace: the canteen operators’ perspective

“…Therefore, open-ended questions were used including a broad opening question about participants' own experience in catering. Subsequent probing questions were flexible and directed by the answer to the opening question (Draper and Swift 2011).…”