Information design to promote better nutrition among pantry clients: four methods of formative evaluation
Information design to promote better nutrition among pantry clients: four methods of formative evaluation
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DOI：
10.1017/s1368980009990851
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发表时间：
2010-03-01
影响因子：
3.2
通讯作者：
Koprowski, Carol
中科院分区：
文献类型：
--
作者：
Evans, Susan H.;Clarke, Peter;Koprowski, Carol
目的：为了证明使用四种不同的定性方法在创建内容，包括文字和图形设计的印刷干预，以支持更好的营养，在低收入家庭，依赖于慈善pantery.Design：四种方法被用来衡量家庭厨师的反应的内容和设计的食谱和食品使用技巧，特别是为低收入家庭设计：（i）焦点小组与茶水间的客户; ㈡在妇女、婴儿和儿童方案受益人聚集的地点发放调查问卷，调查厨师对食谱吸引力的判断; ㈢征聘妇女、婴儿和儿童方案的客户在家准备食谱，然后电话采访厨师准备和上菜的实际经验;以及（iv）一种新的技术来衡量食品储藏室客户对印刷信息的偏好排序，使用由参与者应用于毡板的Velcro（TM）条支持的内容位。十套说明的食谱和食品使用技巧的准备，每一套侧重于不同的新鲜蔬菜，定期从慈善sources.Subjects：低收入受助人的食品从社区茶水间在美国，和受益人的WIC programme.Results：说明性的研究结果显示流的四种类型的定性评价可以告知有关内容和有关平面设计的决定。从这个形成研究的发现照亮的挑战，支持更好的营养依赖于慈善来源的食品supply.Conclusions的家庭：这些多方法的评估技术可以适应任何印刷材料的发展，无论是用于广泛传播或实地研究到营养behaviors. Conclusions。
Objective: To demonstrate the use of four different qualitative methods in creating content, including text and graphic design for print interventions to support better nutrition in low-income households that rely on charitable pantries.Design: Four methods were used for measuring household cooks' responses to the content and design of recipes and food-use tips especially designed for low-income households: (i) focus groups With pantry clients; (ii) questionnaires administered at sites where the Women, Infants and Children (WIC) programme beneficiaries gather, to Survey cooks' judgements about the appeal of recipes; (iii) recruitment of WIC clients to prepare recipes at home, followed by phone interviews about the cooks' actual experiences preparing and serving dishes; and (iv) a new technique to gauge pantry clients' preferred ordering of print information, using bits of content backed by Velcro (TM) strips that participants applied to felt boards. Ten sets of illustrated recipes and food-use tips were prepared, each Set focusing on a different fresh vegetable that is periodically available from charitable sources.Subjects: Low-income recipients of food from community pantries in the USA, and beneficiaries of the WIC programme.Results: Illustrative findings show flow the four types of qualitative evaluations can inform decisions about content and about graphic design. Discoveries from this formative research illuminate challenges of supporting better nutrition among households that depend on Charitable sources of food supply.Conclusions: These multi-method evaluation techniques can be adapted to the development of any print material, whether intended for widespread dissemination or for field research into nutrition behaviour.