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- Interviewers should have knowledge of local foods (or be provided with relevant
background documents);
- It is also important at a regional level that colloquial names for food and eating
occasions are readily understood.
- As interviewer be familiar with the food coding system you are to use.
- Interviewer must have good inter-personnel skills and should remain non
judgemental in both verbal and non-verbal cues throughout the interview.
- Questions must not lead or be directive.
- Learn to use probing questions must to get all information.
- Regular reviews of the quality of the data collected (or coded) allows feedback to
be given to the interviewers and helps maintain the quality of data collected.
Titany answered the question on November 4, 2021 at 13:00
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