Awareness of health effects of cooking smoke among women in the Gondar Region of Ethiopia: a pilot survey

Table 2 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.

ISSN: 1472-698X