|
Cooking practices amongst Ethiopian households |
|||
| Rural (n = 15) |
Traditional (Urban) (n = 15) |
Middle class (n = 15) |
|
|
|
|||
| Cooking area: no (%) |
|||
| Within living area |
12 (80) |
1 (6.7) |
0 |
| Outside |
1 (6.7) |
10 (66.7) |
2 (13.3) |
| Separate area |
1 (6.7) |
0 |
4 (26.7) |
| Separate room |
1 (6.7) |
4 (26.7) |
9 (60) |
| Cooking Fuel Predominantly used: no (%) |
|||
| Charcoal |
0 |
6 (40) |
7 (47)* |
| Cow dung |
14 (93.3) |
1 (6.7) |
0 |
| Electricity |
0 |
0 |
4 (26.7) |
| Sawdust |
0 |
2 (13.3) |
0 |
| Wood |
1 (6.7) |
6 (40) |
4 (26.7) |
| Ventilation: no (%) |
|||
| Cooks outside |
1 (6.7) |
10 (66.7) |
1 (6.7) |
| Electricity |
0 |
0 |
4 (26.7) |
| No ventilation |
11 (73.3) |
1 (6.7) |
1 (6.7) |
| Poor ventilation |
0 |
1 (6.7) |
1 (6.7) |
| Average ventilation† |
2 (13.3) |
0 |
0 |
| Well ventilated‡ |
1 (6.7) |
3 (20) |
8 (53.3) |
|
*Used electricity as well † Ventilation through a gap between the top of the walls and the roof. ‡ Special efforts made to improve ventilation i.e. cooking in a specifically designed shed with no walls. | |||
Edelstein et al. BMC International Health and Human Rights 2008 8:10 doi:10.1186/1472-698X-8-10 |
|||