An Introduction to Qualitative Research for Food and Nutrition Professionals

被引：249

作者：

Harris, Jeffrey E. ^{[1
]}

Gleason, Philip M.

Sheean, Patricia M. ^{[2
]}

Boushey, Carol ^{[3
]}

Beto, Judith A. ^{[4
]}

Bruemmer, Barbara ^{[5
,6
,7
]}

机构：

[1] W Chester Univ, Sturzebecker Hlth Sci Ctr 302, Dept Hlth, W Chester, PA 19383 USA

[2] Northwestern Univ, Feinberg Sch Med, Chicago, IL 60611 USA

[3] Purdue Univ, Coordinated Program Dietet, W Lafayette, IN 47907 USA

[4] Dominican Univ, River Forest, IL USA

[5] Univ Washington, Dept Epidemiol, Grad Program Nutr Sci, Seattle, WA 98195 USA

[6] Univ Washington, Didact Program Dietet, Grad Program Nutr Sci, Seattle, WA 98195 USA

[7] Univ Washington, Ctr Publ Hlth Nutr, Grad Program Nutr Sci, Seattle, WA 98195 USA

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 2009年 / 109卷 / 01期

关键词：

HEALTH-CARE; RIGOUR; MODEL;

D O I：

10.1016/j.jada.2008.10.018

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The purpose of this article is to define qualitative research, explain its design, explore its congruence with quantitative research, and provide examples of its applications in dietetics. Also, methods to ensure validity, reliability, and relevance are addressed. Readers will gain increased knowledge about qualitative research and greater competency in evaluating this type of research. The hope is that food and nutrition professionals will be inspired to conduct and publish qualitative research, adding to the body of peer-reviewed dietetics-related qualitative publications. This type of research must be methodically planned and implemented with attention to validity, reliability, and relevance. This rigorous approach boosts the probability that the research will add to the scientific literature and qualify for publication.

引用

页码：80 / 90

页数：11

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