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Step A (assess): The first step involved the collection and analysis of published and local knowledge concerning food hygiene behavior to define target behaviors, the parameters of the intervention, and the questions to be answered in the Formative Research. We carried out a systematic review of literature on food hygiene (presented elsewhere), examined past experience, in particular small-scale weaning food studies in Mali,37 Brazil,45 and Bangladesh,36 other hygiene interventions, learning particularly from the World Health Organization five key behaviors for safer food46 and the successful SuperAmma handwashing trial in India 38. We consulted colleagues in government and non-governmental organizations to establish that the intervention would be replicable and scalable in the context of Nepal.
Step B (build): Formative research was conducted to investigate specific behaviors; target audiences, and behavioral determinants including habits, motives and plans, and social, physical, and biological factors in the kitchen and village environment (the key elements of the BCD model42,43).
Step A (assess): The first step involved the collection and analysis of published and local knowledge concerning food hygiene behavior to define target behaviors, the parameters of the intervention, and the questions to be answered in the Formative Research. We carried out a systematic review of literature on food hygiene (presented elsewhere), examined past experience, in particular small-scale weaning food studies in Mali,37 Brazil,45 and Bangladesh,36 other hygiene interventions, learning particularly from the World Health Organization five key behaviors for safer food46 and the successful SuperAmma handwashing trial in India 38. We consulted colleagues in government and non-governmental organizations to establish that the intervention would be replicable and scalable in the context of Nepal.
Step B (build): Formative research was conducted to investigate specific behaviors; target audiences, and behavioral determinants including habits, motives and plans, and social, physical, and biological factors in the kitchen and village environment (the key elements of the BCD model42,43).