Evaluating group-based interventions when control participants are ungrouped

Author(s): Bauer DJ, Sterba SK, Hallfors DD

Abstract

Individually randomized treatments are often administered within a group setting. As a consequence, outcomes for treated individuals may be correlated due to provider effects, common experiences within the group, and/or informal processes of socialization. In contrast, it is often reasonable to regard outcomes for control participants as independent, given that these individuals are not placed into groups. Although this kind of design is common in intervention research, the statistical models applied to evaluate the treatment effects are usually inconsistent with the resulting data structure, potentially leading to biased inferences. This article presents an alternative model that explicitly accounts for the fact that only treated participants are grouped. In addition to providing a useful test of the overall treatment effect, this approach also permits one to formally determine the extent to which treatment effects vary over treatment groups and whether there is evidence that individuals within treatment groups become similar to one another. This strategy is demonstrated with data from the Reconnecting Youth program for high school students at risk of school failure and behavioral disorders.

Similar Articles

Canned fruit and vegetable consumption in the United States: An updated report to Congress

Author(s): Buzby JC, Wells HF, Kumcu A, Lin BH, Lucier G, et al.

Fruit and vegetable processing

Author(s): Dauthy ME

Proximate composition, minerals and vitamins in selected canned vegetables

Author(s): Martin-Belloso O, Llanos-Barrioberro E

ß-Carotene and Ascorbic acid retention in fresh and processed vegetables

Author(s): Howard LA, Wong AD, Perry AK, Klein BP

Effects of varieties and cultivation conditions on the composition of strawberries

Author(s): Hakala M, Lapvetelainen A, Huopalahti R, Kallio H, Tahvonen R

Losses of vitamin C from fresh strawberries in a commercial supply chain

Author(s): Russell LF, LeBlanc DI, McRae KB, Ryan DAJ

Characterization of red raspberry (rubusidaeus L

Author(s): Tosun M, Ercisli S, Karlidag H, Sengul M

Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes

Author(s): Hagg M, Hakkinen U, Kumpulainen J, Ahvenainen R, Hurme E

The variations of ascorbic acid content in vegetable processing

Author(s): Lee CY, Downing DL, Iredale HD, Chapman JA

Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii

Author(s): Franke AA, Custer LJ, Arakaki C, Murphy SP

Microwave cooking of vegetables

Author(s): Kylen AM, Charles VR, McGrath BH, Schleter JM, West LC, et al.

Comparison of ascorbic acid content of super-market versus roadside stand produce

Author(s): Bushway RJ, Helper PR, King J, Perkins B, Krishnan M

Misting effects on ascorbic acid retention in broccoli during cabinet display

Author(s): Barth MM, Perry AK, Schmidt SJ, Klein BP

Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages

Author(s): de O Pineli LL, Moretti CL, dos Santos MS, Campos AB, Brasileiro AV, et al.

Food component profiles for fruit and vegetable subgroups

Author(s): Pennington JAT, Fisher RA