Introduction
Qualitative research is an important methodology used across many disciplines in the social and health sciences. Unlike quantitative research which relies primarily on numerical data and statistical analysis, qualitative research employs various non-numerical methods such as interviews, observations,and document analysis to understand concepts, opinions, or experiences. When writing a qualitative research paper, following the APA style guidelines is essential for presenting findings in a clear, coherent and standardized format. This article provides an in-depth example qualitative research paper written in APA style.
Example Qualitative Research Paper in APA Style
Title: A Qualitative Exploration of Factors Influencing Food Choices in College Students
Abstract
This paper explores how college students make food choices and what factors influence their decisions. A phenomenological approach was used to interview 12 students about their lived experiences selecting and consuming food while at university. Thematic analysis identified 4 overarching themes: convenience, cost, health considerations, and social influences. Results indicate that while health is a consideration, convenience and cost are the primary drivers of food choices for most students. Friends and roommates also impact what and where students eat. These findings can help inform the development of university food programs and policies aimed at promoting healthier campus eating.
Keywords: college students, food choices, influences, qualitative research
A Qualitative Exploration of Factors Influencing Food Choices in College Students
The transition to college brings changes to many aspects of a student’s life, including food choices and eating behaviors. Food is available almost constantly on college campuses through dining halls, restaurants, vending machines and more. At the same time, students face newfound independence managing schedules, academics and budgets without parental guidance. Understanding the factors influencing how college students select and consume food is important to promote healthy habits during this developmental period. While surveys have provided insight, few qualitative studies have explored students’ food choices through their own perspectives and experiences. The purpose of this phenomenological study was to gain an in-depth understanding of the various influences on college students’ food decisions.
Method
After receiving IRB approval, a phenomenological approach was employed to explore the subjective experiences of undergraduate college students related to food choice (Moustakas, 1994). Purposeful sampling was used to recruit 12 students (8 female, 4 male) between the ages of 18-22 years old from a large public university in the Midwest United States. Data saturation informed the final sample size. Individual, in-depth, semi-structured interviews were conducted focusing on students’ perceptions and lived experiences associated with selecting and eating food while attending university. Sample interview questions included: “Describe your typical eating pattern during a weekday” and “What factors influence where and what you choose to eat?”. Interviews lasted 30-60 minutes, were audio-recorded with participant consent, and then transcribed verbatim.
Data Analysis
Transcripts were analyzed using thematic analysis, an established method for identifying, analyzing and reporting patterns within qualitative datasets (Braun & Clarke, 2006). Two coders independently reviewed transcripts line-by-line and assigned initial codes representing key concepts or phenomena. Codes were then sorted into potential themes, collapsed, expanded and refined through an iterative process involving constant comparison within and between transcripts. Disagreements between coders were resolved through discussion until consensus was achieved. Themes were reviewed in the context of the entire dataset to ensure internal homogeneity and external heterogeneity. Analytic rigor was enhanced through researcher reflexivity and an audit trail.
Findings
Four overarching themes emerged from the data reflecting factors influencing food choices for college students:
Convenience
Health
Cost
Social Influences
Convenience
All participants cited convenience as a primary consideration when selecting food, with limited time between classes, activities and homework. Fast, readily available options like cafeteria meals, pizza delivery and pre-made snacks from campus stores were preferred. As Gabriella stated, “I don’t really have time to make a whole meal, so I need something quick I can just grab and go.”
Health
While most acknowledged healthy eating was important for physical and mental well-being, other priorities often took precedence in daily food decisions. As Brian explained, “I know chicken and veggies would probably be best, but it’s so much faster to just hit the drive thru.” A few mentioned trying to integrate some nutritious meals or snacks weekly with limited success due to other barriers.
Cost
Compared to home cooking, students found dining hall plans, fast food, and ramen noodles offered cheap options fitting tight budgets. Shopping for and preparing healthier meals was viewed as more expensive by the majority. Mary shared, “It’s too much money to always be buying fruits and vegetables…ramen is like 25 cents a package.”
Social Influences
Dining choices were regularly impacted by who participants ate with and social norms within friend groups. Decisions centered around access and proximity to other students per Claire, “If my roommate wants pizza, I’ll probably get pizza too since we’ll eat together upstairs.” Cafeteria meals and takeout were seen as convenient eating arrangements for socializing.
Discussion
This qualitative exploration provides novel insight into college students’ subjective experiences selecting and consuming food. While previous studies identified convenience as influential, this research adds context to how limited time between commitments shapes near instant, readily available choices. Costs also emerged as a strong influence not fully illuminated in prior quantitative surveys.
The social dynamics influencing eating support previous associations between dining companions and selection of less nutritious fast food (Larson et al., 2006). These findings have practical implications for university staff seeking to promote healthy campus nutrition. Cafeteria placement of nutritious, low cost grab-and-go options convenient for social eating may increase appeal. Nutrition education could also highlight relatively inexpensive, convenient recipes appealing to shared preparation and consumption.
Limitations of this study include data from a single geographic region, potentially limiting transferability. Self-reported data is subject to social desirability bias where students may over-report healthy influences and understate less favorable ones. Future research could employ focus groups or go beyond individual perspectives to capture additional contextual factors.
Overall, this research offered rich insight into the lived experiences of college students navigating new food environments and priorities. While health motivations exist, convenience, cost and companions heavily influence daily choices requiring supportive campus structures and policies focused on accessibility, affordability and social norms surrounding food. With nearly 20 million students enrolled globally, understanding qualitative drivers of selection and consumption can guide the creation of health-promoting university environments.
References
Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77-101. https://doi.org/10.1191/1478088706qp063oa
Larson, N. I., Neumark-Sztainer, D., Story, M., & Wall, M. M. (2006). Food preparation by young adults is associated with better diet quality. Journal of the American Dietetic Association, 106(12), 2001–2007. https://doi.org/10.1016/j.jada.2006.09.008
Moustakas, C. (1994). Phenomenological research methods. Sage.
Andrew Stroud