Prinsen Geerligs Paul, Brabin Bernard, Mkumbwa Albert, Broadhead Robin, Cuevas Luis E
Child and Reproductive Health Group, Division of Tropical Medicine, Liverpool School of Tropical Medicine, Pembroke Place, UK.
Public Health Nutr. 2002 Oct;5(5):619-24. doi: 10.1079/PHN2002341.
To evaluate acceptability, compliance and attitude towards the use of iron pots compared with aluminium pots, for cooking in a community that traditionally did not use iron pots.
Randomised trial.
Two rural Malawian villages.
Fifty-two households received iron pots and 61 aluminium pots.
Pot characteristics were assessed by a questionnaire after 3, 6, 11 and 20 weeks of use. Within households using iron pots there was a significant decrease in acceptability score with usage, from an initial value of 13.7 to 11.4 (range 1-20) Answers to questions concerning cooking characteristics showed that after 3 weeks' use the aluminium pot scored better, whereas after 20 weeks fewer answers differed between the iron and aluminium pot groups. Almost a third of the households planned to continue using iron pots daily after 20 weeks, although they had ready access to their former aluminium pot. The presence of a group of consistent pot users suggests that if households were convinced about daily use, then they were likely to maintain consistent use. Some householders considered that iron pots required less firewood for cooking than aluminium pots. The main problems related to lower acceptability were rusting and pot weight. About 25% of problems with iron pots were unrelated to their cast iron characteristics. Overall 23.4% of the households indicated they would buy an iron pot.
The low acceptability of iron pots for cooking could limit their value as an intervention to control iron-deficiency anaemia. Design modifications and better instructions on pot use should improve acceptability. The study highlights the need to assess the acceptability of interventions in order to facilitate their adoption in traditional communities.
在一个传统上不使用铁锅的社区中，评估与铝锅相比，使用铁锅烹饪的可接受性、依从性和态度。
随机试验。
马拉维的两个乡村。
52户家庭收到了铁锅，61户家庭收到了铝锅。
在使用3周、6周、11周和20周后，通过问卷调查对锅具特性进行评估。在使用铁锅的家庭中，随着使用时间的推移，可接受性得分显著下降，从初始值13.7降至11.4（范围为1 - 20）。关于烹饪特性问题的回答表明，使用3周后铝锅得分更高，而使用20周后，铁锅组和铝锅组之间的差异回答较少。尽管可以随时使用原来的铝锅，但近三分之一的家庭计划在20周后继续每天使用铁锅。有一组持续使用锅具的家庭表明，如果家庭被说服每天使用，那么他们可能会保持持续使用。一些住户认为，用铁锅烹饪比用铝锅需要的柴火更少。与可接受性较低相关的主要问题是生锈和锅的重量。约25%的铁锅问题与其铸铁特性无关。总体而言，23.4%的家庭表示他们会购买铁锅。
铁锅用于烹饪的可接受性较低，这可能会限制其作为控制缺铁性贫血干预措施的价值。设计改进和更好的锅具使用说明应能提高可接受性。该研究强调需要评估干预措施的可接受性，以便在传统社区中促进其采用。
