228746 “Healthy Kitchens”: Improving the health of Peruvian families through their kitchens

Wednesday, November 10, 2010 : 9:24 AM - 9:42 AM

Ana Luz Chiapa, MS, MPH , Community Health Program, Peace Corps Peru, Lima, Peru
Tim Scifres, BS , Community Health Program, Peace Corps Peru, Lima, Peru
Miguel Angel Santé Velasquez, RN , Microred Mato, Ministerio de Salud, Provincia de Huaylas, Peru
Leonardo Grandy Mendoza, MD , Microred Mato, Ministerio de Salud, Provincia de Huaylas, Peru
There are more than 3 million people world wide that depend on fuels such as wood and coal to satisfy their most basic needs. But the use of these fuels cause many health problems, such as respiratory problems and eye problems. In the rural Andean District of Mato, located in the Department of Ancash, in Perú, about 94% of families still use wood as their main source of fuel. A “Healthy Kitchens” project was implemented to improve kitchen conditions, as well as improve knowledge of healthy eating, increase use of safe drinking water, and increase knowledge of hand-washing. The project was implemented with 55 families throughout the District. The purpose of this presentation is to evaluate the short-term effects of this community intervention. Methods: A pre and post intervention survey was administered to participating families of the “Healthy Kitchens” Project. The survey included basic information about kitchens, identification of balanced meals, and use of safe drinking water. Results: The number of mothers reporting eye irritation while cooking decreased from 89% to 4% (p>.0001). Recognition of non-balanced meals vs. balanced meals increased from 49% to 76% (p>.0001). The number of families utilizing safe drinking water increased from 49% to 98% (p>.0001). Knowledge of key moments for hand-washing increased from 50% to 91% (p>.0001). Recommendations: Small projects funded with the help of international aid and local resources have short-term positive impacts in the lives of families in rural communities. Long-term effects should also be evaluated to determine the effectiveness of such programs.

Learning Areas:
Administer health education strategies, interventions and programs

Learning Objectives:
Describe the impact that kitchens have on the health of Peruvian families. Identify the components of a “healthy kitchen.” Describe the impact that a “Healthy Kitchens” project has on the health of families.

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I was the primary author and designer of the project, and I have been involved in research for the past 10 years.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

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