1. Stat 4893W: Oral reports Part 2: The talk Marta Shore Fall 2013 Modified by Barbara Kuzmak Fall 2014

2. “... the actual goal of public speaking is to connect with your audience, not to overwhelm or impress them with your depth of knowledge and imperial bearing.” Montgomery, 2003, p. 180

3. Creating an Oral Report According to Brenda Sims, there are four types of oral presentations: Impromptu Extemporaneous Scripted Memorized (Sims, 2003, p. 533)

4. Extemporaneous Reports Organized  Create outline to structure talk  Tell them what you plan to discuss (Introduction)  Tell them the information  Tell them what you discussed (Summary) => You tell them 3 times  Create slides

5. Extemporaneous Reports Informative  Know your material  Think about possible questions Conversational

6. Informative reports Preparation leads to informative reports:  Talk to your slides using your outline  Edit slides, if necessary  Practice talking to the audience  Try out several approaches  Time your talk  Think about possible questions

7. Conversational Reports Why you should be engaging in your talk: Written reports:  Consumer in charge of information Oral reports:  Presenter in charge of information

8. Conversational Reports There are levels of effectiveness when speaking: You can be heard You are talking naturally You're dynamic

9. Conversational Reports Step 1: People need to understand you Speak loudly  Outdoor voice Speak slowly  Takes longer to process information (Sims, 2003, p. 535)  100-120 words per minute (Goodland, 1997, p.13)

10. Conversational Reports Step 2: You are natural Not just reading slides  Also adds to informative aspect Inflection in your voice  Sound like you do when you talk  Pause to emphasize important points

11. Conversational Reports Step 3: You are dynamic People are interested in listening Eye contact  Makes personal Facial expressions Movement

12. Does the source of protein and amount of protein affect weight gain in mice? Marta Shore Stat 4893W

13. Background Is weight gain in mice affected by: The source of protein: beef, cereal, or pork The amount of protein: high or low An interaction between protein source and amount

14. Interaction Null: no interactionp-value = 0.0595

15. Further analysis Outlier in high protein cereal group (56 g.)  When removed, p = 0.13 Source of protein not significant  p = 0.488 with outlier  p = 0.759 without Amount of protein is significant  p = 0.000206 with outlier  p = 0.000042 without

16. Conclusion More protein = more weight gain Source of protein isn't important Probably no interaction between Protein source Protein amount

17. Preparing Your Presentation Rehearse and time your talk Use actual equipment Preview your presentation Use clear transitions between topics Summarize your presentation at the end Think about your topic to address questions at the end. Rehearse! Rehearse! Rehearse!

18. Checklist for Oral Presentation Was the talk slow? Was the talk loud? Was the talk clear? Was information added to the slides Conversational? Engaging? Handle questions well? 10 minutes or less?

19. “Speaking is an intense experience; one feels exposed to the ferocious scrutiny of strangers. Yet … your listeners are far more likely to sit before you in sympathy. … If asked, they would readily admit appreciation of your efforts to share your work.” (Montgomery, 2003, pp. 171-172)

20. References Goodlad, S. (1996). Speaking technically. London: Imperial College Press. Montgomery, S.L. (2003). The Chicago guide to communicating science. Chicago: University of Chicago Press. Sims, B.R. (2003). Technical communication for readers and writers. Boston: Houghton Mifflin Co.