Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative Study
Around three billion people in the world and 90% of the rural households in low-and middle-income countries are exposed to wood smoke with varying exposure levels and resulting health risks. We aimed to explore perceptions of the community towards indoor cooking and the socio-cultural barriers to br...
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doaj-c1a1a5ba80d3484ab7206cd38e55f3602020-11-24T21:21:55ZengMDPI AGInternational Journal of Environmental Research and Public Health1660-46012018-09-01159203510.3390/ijerph15092035ijerph15092035Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative StudyMulugeta Tamire0Adamu Addissie1Susann Skovbjerg2Rune Andersson3Mona Lärstad4Department of Preventive Medicine, School of Public Health, College of Health Sciences, Addis Ababa University, Addis Ababa P.O. Box 366 Code 1029, EthiopiaDepartment of Preventive Medicine, School of Public Health, College of Health Sciences, Addis Ababa University, Addis Ababa P.O. Box 366 Code 1029, EthiopiaDepartment of Infectious Diseases, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, Guldhedsgatan 10A, SE 41346 Gothenburg, SwedenDepartment of Infectious Diseases, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, Guldhedsgatan 10A, SE 41346 Gothenburg, SwedenDepartment of Occupational and Environmental Medicine, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, Medicinaregatan 16A, 41390 Gothenburg, SwedenAround three billion people in the world and 90% of the rural households in low-and middle-income countries are exposed to wood smoke with varying exposure levels and resulting health risks. We aimed to explore perceptions of the community towards indoor cooking and the socio-cultural barriers to bring change in Butajira, rural Ethiopia. We conducted a qualitative study involving ten separate focus group discussions with purposively selected members of the community and two key informant interviews with health extension workers. Content analysis was carried out using ATLAS.ti software. Participants reported the use of fuel wood and traditional three-stone cook stove to cook food. Economic status, lack of commitment, cultural views and concern along with safety and security issues were found to be barriers to change from traditional to cleaner methods of cooking. The community perceived wood smoke to have effects on their eyes and respiratory health, though they culturally viewed it as beneficial for postpartum mothers and newborns, avoiding bad smell and insects and in order to strengthen the fabric of their houses. Health education at community level is essential in order to bring about change in the cultural views and cooking behaviors focusing on opening windows and keeping young children away during cooking.http://www.mdpi.com/1660-4601/15/9/2035household air pollutionsocio-cultural barrierscommunity perceptionEthiopia |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mulugeta Tamire Adamu Addissie Susann Skovbjerg Rune Andersson Mona Lärstad |
spellingShingle |
Mulugeta Tamire Adamu Addissie Susann Skovbjerg Rune Andersson Mona Lärstad Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative Study International Journal of Environmental Research and Public Health household air pollution socio-cultural barriers community perception Ethiopia |
author_facet |
Mulugeta Tamire Adamu Addissie Susann Skovbjerg Rune Andersson Mona Lärstad |
author_sort |
Mulugeta Tamire |
title |
Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative Study |
title_short |
Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative Study |
title_full |
Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative Study |
title_fullStr |
Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative Study |
title_full_unstemmed |
Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative Study |
title_sort |
socio-cultural reasons and community perceptions regarding indoor cooking using biomass fuel and traditional stoves in rural ethiopia: a qualitative study |
publisher |
MDPI AG |
series |
International Journal of Environmental Research and Public Health |
issn |
1660-4601 |
publishDate |
2018-09-01 |
description |
Around three billion people in the world and 90% of the rural households in low-and middle-income countries are exposed to wood smoke with varying exposure levels and resulting health risks. We aimed to explore perceptions of the community towards indoor cooking and the socio-cultural barriers to bring change in Butajira, rural Ethiopia. We conducted a qualitative study involving ten separate focus group discussions with purposively selected members of the community and two key informant interviews with health extension workers. Content analysis was carried out using ATLAS.ti software. Participants reported the use of fuel wood and traditional three-stone cook stove to cook food. Economic status, lack of commitment, cultural views and concern along with safety and security issues were found to be barriers to change from traditional to cleaner methods of cooking. The community perceived wood smoke to have effects on their eyes and respiratory health, though they culturally viewed it as beneficial for postpartum mothers and newborns, avoiding bad smell and insects and in order to strengthen the fabric of their houses. Health education at community level is essential in order to bring about change in the cultural views and cooking behaviors focusing on opening windows and keeping young children away during cooking. |
topic |
household air pollution socio-cultural barriers community perception Ethiopia |
url |
http://www.mdpi.com/1660-4601/15/9/2035 |
work_keys_str_mv |
AT mulugetatamire socioculturalreasonsandcommunityperceptionsregardingindoorcookingusingbiomassfuelandtraditionalstovesinruralethiopiaaqualitativestudy AT adamuaddissie socioculturalreasonsandcommunityperceptionsregardingindoorcookingusingbiomassfuelandtraditionalstovesinruralethiopiaaqualitativestudy AT susannskovbjerg socioculturalreasonsandcommunityperceptionsregardingindoorcookingusingbiomassfuelandtraditionalstovesinruralethiopiaaqualitativestudy AT runeandersson socioculturalreasonsandcommunityperceptionsregardingindoorcookingusingbiomassfuelandtraditionalstovesinruralethiopiaaqualitativestudy AT monalarstad socioculturalreasonsandcommunityperceptionsregardingindoorcookingusingbiomassfuelandtraditionalstovesinruralethiopiaaqualitativestudy |
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