title: Acceptability and use of iron and iron-alloy cooking pots: implications for anaemia control programmes.
abstract: OBJECTIVE
  To evaluate the acceptability of iron and iron-alloy cooking pots prior to an intervention trial and to investigate factors affecting retention and use.
  
  
  METHODS
  Pre-trial research was conducted on five types of iron and iron-alloy pots using focus group discussions and a laboratory evaluation of Fe transfer during cooking was undertaken. Usage and retention during the subsequent intervention trial were investigated using focus group discussions and market monitoring.
  
  
  METHODS
  Three refugee camps in western Tanzania.
  
  
  METHODS
  Refugee health workers were selected for pre-trial research. Mothers of children aged 6-59 months participated in the investigation of retention and use.
  
  
  RESULTS
  Pre-trial research indicated that the stainless steel pot would be the only acceptable type for use in this population due to excessive rusting and/or the high weight of other types. Cooking three typical refugee dishes in stainless steel pots led to an increase in Fe content of 3.2 to 17.1 mg/100 g food (P < 0.001). During the trial, the acceptability of the stainless steel pots was lower than expected owing to difficulties with using, cleaning and their utility for other purposes. Households also continued to use their pre-existing pots, and stainless steel pots were sold to increase household income.
  
  
  CONCLUSIONS
  Pre-trial research led to the selection of a stainless steel pot that met basic acceptability criteria. The relatively low usage reported during the trial highlights the limitations of using high-value iron-alloy cooking pots as an intervention in populations where poverty and the availability of other pots may lead to selling.
authors.affiliation: Maternal and Child Nutrition Branch, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, Atlanta, GA, USA.
authors.forename: Katherine
authors.initials: K
authors.lastname: Tripp
authors.forename: Nancy
authors.initials: N
authors.lastname: Mackeith
authors.forename: Bradley A
authors.initials: BA
authors.lastname: Woodruff
authors.forename: Leisel
authors.initials: L
authors.lastname: Talley
authors.forename: Laurent
authors.initials: L
authors.lastname: Mselle
authors.forename: Zahra
authors.initials: Z
authors.lastname: Mirghani
authors.forename: Fathia
authors.initials: F
authors.lastname: Abdalla
authors.forename: Rita
authors.initials: R
authors.lastname: Bhatia
authors.forename: Andrew J
authors.initials: AJ
authors.lastname: Seal
mesh_terms: D000328:Adult; D018798:Anemia, Iron-Deficiency / Q000453:epidemiology / Q000517:prevention & control*; D003258:Consumer Behavior; D003296:Cooking / Q000295:instrumentation*; D003297:Cooking and Eating Utensils; D005260:Female; D017144:Focus Groups; D006801:Humans; D007501:Iron; D019266:Iron, Dietary / Q000008:administration & dosage* / Q000378:metabolism; D011203:Poverty; D012036:Refugees / Q000523:psychology; D013193:Stainless Steel / Q000191:economics; D013636:Tanzania / Q000453:epidemiology
chemical_list: D019266:Iron, Dietary; D013193:Stainless Steel; C109365:fecralloy; D007501:Iron