She is skilled in interpreting and communicating research and evaluation findings to ensure data-informed policy and practice decision-making. Erin has worked as an epidemiologist and researcher for state departments, academic institutions, and nonprofit organizations. Her areas of technical expertise include evaluation design and survey methodology, mixed-methods research, and robust statistical analysis. Her experience spans 10 years of research and evaluation in substance use youth development and child welfare and health equity. A visual joint display will be used to present findings.Īs the Data & Evaluation Consultant at JSI, Erin is involved in multiple projects at JSI including evaluation of the Vermont Tobacco Control Program the New Hampshire Center for Excellence Addressing Alcohol and other Drugs and the HRSA Center of Excellence for Behavioral Health Technical Assistance. This facilitated comparative analysis of coded qualitative data across quantitatively defined subgroups (e.g., type of substance used) matched at the participant level. The team integrated the data for analysis through merging in NVivo. The NH YAA is an online survey that assesses substance use behaviors and beliefs among young adults. The New Hampshire Young Adult Assessment (NH YAA) will be used as an example to demonstrate analytic integration using QDA software. Integration during analysis often leads to the discovery of complex relationships and initiates new ideas. Rather than analyzing qualitative and quantitative data separately and comparing results in a narrative, survey methods allow evaluators to move the point of integration from results to analysis. This presentation shines light on the opportunity to use surveys for a more robust mixed methods evaluation.
#NVIVO 12 BOSTON UNIVERISTY SERIES#
A universally accepted definition of food classification by processing level is necessary to effectively communicate the link between processing and healthfulness.įamily health food health literacy processed foods race/ethnicity ultra-processed.This webinar is part of the Qualitative Research & Innovation Webinar Series presented by NVivo and SAGE Publications. The concept of food processing is an area of misconception among parents, providing an opportunity for education that may be extended to larger audiences. Foreign-born parents were more likely to associate processed foods with positive characteristics (e.g., properly cooked).
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Children's preferences were the main criteria for choosing snacks. Participants associated highly processed foods with convenience, packaging, and added ingredients "less-processed" versions of foods (e.g., fresh homemade) were perceived as healthier. The term "processing" lacked consistent meaning among parents, with variation by immigrant status. Two thirds (62%) were foreign-born 38% identified as Hispanic. Thirty mothers and seven fathers participated. NVivo 12 (QSR International) was used to facilitate analyses. Focus groups were guided by a thematic approach.
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Parents were asked to discuss their views on terminology related to food processing, classification of foods according to their processing level, the healthfulness of select foods, and criteria for choosing snacks for their children. Six focus groups with lower income, racial/ethnic minority and immigrant parents of fourth to sixth graders ( n = 37) were conducted.
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To determine how parent perceptions of processing align with processing classification systems used in research, and to identify opportunities for future research in communicating information about processed foods. Parent-aimed guidance on the topic of processed foods may help limit highly processed foods in children's diets, but little is known about parent understanding and perceptions of these products.