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The Shamba Chef Educational Entertainment Program to Promote Modern Cookstoves in Kenya: Outcomes and Dose–Response Analysis

Background: Globally, an estimated 3.6 billion people rely on solid fuels for cooking over open fires or in simple cookstoves. Universal access to clean cooking fuels and technology by 2030 is a United Nations’ Sustainable Development Goal. Methods: The Mediae Company created a home makeover televis...

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Autores principales: Evans, W. Douglas, Young, Bonnie N, Johnson, Michael A, Jagoe, Kirstie A., Charron, Dana, Rossanese, Madeleine, Morgan, K Lloyd, Gichinga, Patricia, Ipe, Julie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6981508/
https://www.ncbi.nlm.nih.gov/pubmed/31881652
http://dx.doi.org/10.3390/ijerph17010162
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author Evans, W. Douglas
Young, Bonnie N
Johnson, Michael A
Jagoe, Kirstie A.
Charron, Dana
Rossanese, Madeleine
Morgan, K Lloyd
Gichinga, Patricia
Ipe, Julie
author_facet Evans, W. Douglas
Young, Bonnie N
Johnson, Michael A
Jagoe, Kirstie A.
Charron, Dana
Rossanese, Madeleine
Morgan, K Lloyd
Gichinga, Patricia
Ipe, Julie
author_sort Evans, W. Douglas
collection PubMed
description Background: Globally, an estimated 3.6 billion people rely on solid fuels for cooking over open fires or in simple cookstoves. Universal access to clean cooking fuels and technology by 2030 is a United Nations’ Sustainable Development Goal. Methods: The Mediae Company created a home makeover television and radio show, Shamba Chef, designed to promote modern, cleaner, safer cooking methods and improved nutrition in Kenya, which reached 5 million homes in late 2017. This was accompanied by a mobile phone platform called iChef. Researchers evaluated the effects of Shamba Chef on cookstove purchase, use, and attitudes, beliefs, and intentions. Results: The study revealed dose–response effects of Shamba Chef exposure on several key outcomes. Exposure to the program was associated with an awareness of improved biomass stoves (OR 4.4; 95% CI 2.8 to 6.9), and aspirations to own an improved biomass stove (OR 2.0; 95% CI 1.4 to 2.9). Receiving information about modern stoves from two or more sources generated greater awareness of liquefied petroleum gas (LPG) stoves (OR 2.0; 95% CI 1.3 to 3.1). The qualitative study revealed that Shamba Chef explained how the stoves worked, communicated their benefits, and encouraged participants to trust and purchase those cookstoves. Conclusion: Shamba Chef was successful in influencing determinants of cookstove purchase and use, and there is evidence from the qualitative study that it influenced the purchase and use of improved biomass stoves.
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spelling pubmed-69815082020-02-03 The Shamba Chef Educational Entertainment Program to Promote Modern Cookstoves in Kenya: Outcomes and Dose–Response Analysis Evans, W. Douglas Young, Bonnie N Johnson, Michael A Jagoe, Kirstie A. Charron, Dana Rossanese, Madeleine Morgan, K Lloyd Gichinga, Patricia Ipe, Julie Int J Environ Res Public Health Article Background: Globally, an estimated 3.6 billion people rely on solid fuels for cooking over open fires or in simple cookstoves. Universal access to clean cooking fuels and technology by 2030 is a United Nations’ Sustainable Development Goal. Methods: The Mediae Company created a home makeover television and radio show, Shamba Chef, designed to promote modern, cleaner, safer cooking methods and improved nutrition in Kenya, which reached 5 million homes in late 2017. This was accompanied by a mobile phone platform called iChef. Researchers evaluated the effects of Shamba Chef on cookstove purchase, use, and attitudes, beliefs, and intentions. Results: The study revealed dose–response effects of Shamba Chef exposure on several key outcomes. Exposure to the program was associated with an awareness of improved biomass stoves (OR 4.4; 95% CI 2.8 to 6.9), and aspirations to own an improved biomass stove (OR 2.0; 95% CI 1.4 to 2.9). Receiving information about modern stoves from two or more sources generated greater awareness of liquefied petroleum gas (LPG) stoves (OR 2.0; 95% CI 1.3 to 3.1). The qualitative study revealed that Shamba Chef explained how the stoves worked, communicated their benefits, and encouraged participants to trust and purchase those cookstoves. Conclusion: Shamba Chef was successful in influencing determinants of cookstove purchase and use, and there is evidence from the qualitative study that it influenced the purchase and use of improved biomass stoves. MDPI 2019-12-25 2020-01 /pmc/articles/PMC6981508/ /pubmed/31881652 http://dx.doi.org/10.3390/ijerph17010162 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Evans, W. Douglas
Young, Bonnie N
Johnson, Michael A
Jagoe, Kirstie A.
Charron, Dana
Rossanese, Madeleine
Morgan, K Lloyd
Gichinga, Patricia
Ipe, Julie
The Shamba Chef Educational Entertainment Program to Promote Modern Cookstoves in Kenya: Outcomes and Dose–Response Analysis
title The Shamba Chef Educational Entertainment Program to Promote Modern Cookstoves in Kenya: Outcomes and Dose–Response Analysis
title_full The Shamba Chef Educational Entertainment Program to Promote Modern Cookstoves in Kenya: Outcomes and Dose–Response Analysis
title_fullStr The Shamba Chef Educational Entertainment Program to Promote Modern Cookstoves in Kenya: Outcomes and Dose–Response Analysis
title_full_unstemmed The Shamba Chef Educational Entertainment Program to Promote Modern Cookstoves in Kenya: Outcomes and Dose–Response Analysis
title_short The Shamba Chef Educational Entertainment Program to Promote Modern Cookstoves in Kenya: Outcomes and Dose–Response Analysis
title_sort shamba chef educational entertainment program to promote modern cookstoves in kenya: outcomes and dose–response analysis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6981508/
https://www.ncbi.nlm.nih.gov/pubmed/31881652
http://dx.doi.org/10.3390/ijerph17010162
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