Enumerator s Manual for Survey on Household Energy Practices, Indoor Air Pollution, and Health in the Philippines. Winrock International

Transcription

1 Enumerator s Manual for Survey on Household Energy Practices, Indoor Air Pollution, and Health in the Philippines Winrock International August 2004

2 This publication was produced for review by the United States Agency for International Development. It was prepared by Winrock International, under the cooperative agreement Reduction of Exposure to Indoor Air Pollution through Household Energy and Behavioral Improvements. Winrock International Page 2 of 16 Updated August 5,

3 This manual is intended to explain the questions in the survey that require further clarification. Please ask all questions in the survey even if they are not mentioned in this Manual. The questions are arranged according to the sections under which they appear in the actual survey. Please emphasize that all information will remain confidential. The question numbers in this manual match those in the survey. General Information The questions in the survey are a mix of open-ended questions and those where responses can be selected from a list provided. Please pay particular attention to the instructions accompanying each question. Some will state Circle ALL that apply while others will state Circle ONE answer only. Missing Data For ALL QUESTIONS, use the following codes (negative numbers) Response Code Do not know Not willing to tell Not applicable/relevant Not recorded by enumerator Please ensure that ALL questions have been answered OR that the codes (-100, -200 or 300) have been written down. If the data entry operator still finds a missing response then in the electronic file ( 400) should be recorded. Example: QD4b. How much do you spend (PhP), on average, on transport costs for buying and/or gathering fuel? Cost during DRY season Cost during RAINY season In the example above, (-100) was recorded as the response for fuel related transport cost during the DRY season, as the respondent did not know the cost. However, the respondent knew the cost during the RAINY season and PhP350 was recorded accordingly. SECTION O: Basic Information Instructions: Before beginning the survey, introduce yourself and explain the objectives of your survey and how long the process might take. Remember, that households have the right to refuse to be interviewed. Next, identify the Primary Cook. The Primary Cook is defined as the person who performs most of the cooking and cooking related tasks in the household. This person will be the respondent. If the Primary Cook is not available then identify the Secondary Cook. In this case, the secondary cook will be the respondent. The survey and monitoring consent forms have been attached to the Appendix of this Manual. Please remember to explain the purpose and content of these forms and have them signed by the head of the household or primary respondent before beginning the survey and/or monitoring activities. Winrock International Page 3 of 16 Updated August 5,

4 Fill out all the sections under O: General Information. Remember to use the correct ID numbers for household and respondent. Record the name of the respondent and the corresponding household and respondent ID numbers in the separate Confidential Household Identifier sheet provided in the Appendix. Please note that the name of the enumerator and the ID number of the respondent should be recorded at the beginning of each section and at the footer of every page. This is critical to ensure that the information can be correlated to the relevant enumerators and respondents during data cleaning and analysis. SECTION A: The Household QA 1. How many people live in this household? Use the appropriate codes to complete this question. Please ensure that the first name enumerated (i.e. ID# 1) is that of the respondent s. Remember to record the names of household members and their associated ID numbers in the separate Confidential Household Log provided in the Appendix. The next few questions are aimed at getting information on the level of education of the respondent and/or the head of the household. QA 2. Is the respondent also the head of the household? If you answer YES to this question, please skip questions A5 and A6 and go straight to QA7. If you answer NO to this question, please answer all remaining questions in this section. SECTION B: Cooking Practices Some questions in this section ask for ID numbers. Please refer to the Confidential Household Log for the relevant ID numbers of household members. QB 6. Where do you usually cook during the DRY season and how? QB 7. Where do you usually cook during the RAINY season and how? For questions B6 and B7 first, select the areas where cooking takes place (Options A through F in 6.1 and 7.1). Then, proceed to the relevant options selected. Please note that only stoves used more than one month a year should be identified. Refer to the Appendix for illustrations of some of the open-fire/stoves commonly founding Mindanao. Please note that this is not a complete list and there may be other stove types used in the households. Important: The term DAPULAN is used to refer to three-stone fires; the rebar; and mud stoves used for cooking with charcoal. Therefore we have provided three categories of Dapulan. These are: 1) Dapulan-three stone; 2) Dapulan rebar; and 3) Dapulan mud. Whereas Dapulan-three stone and Dapulan rebar are for Open-fire cooking, Dapulan mud refers to charcoal stoves. This is an important distinction and care should be taken to identify the type of Dapulan being used in households. For example, if the respondent identifies option A (In a room used for living or sleeping with partition) and F (Outdoors open air with no structural support), proceed to B6.2 and B6.7 for options A and F respectively. Under B6.2 and B 6.7 ask the respondent what type of cooking device s/he uses at each of these locations. Below is an example of a completed section of B 6.2. Winrock International Page 4 of 16 Updated August 5,

5 6.2 In a room used for living or sleeping (with partition)? X 1 Open Fire (Dapulan - three stone) 2 Open fire (Dapulan - rebar) 3 Biomass stove without chimney 31 Anagi Liyab X 5 Charcoal stove (Dapulan mud) 6 Kerosene 'wick' stove 7 Kerosene 'gravity' stove 8 Kerosene 'dibomba' stove X 32 Mayon Tubro stove 33 Cement stove 34 Pugon 35 Other (specify) 9 LPG stove 10 Solar cooker 11 Other (specify) 4 Biomass stove with chimney (specify) The respondent first identified that during the DRY season, she cooks in a room used for living or sleeping (with partition) 6.2. She was then asked what type of cooking technologies she used. The respondent indicated that she used a cement stove without chimney and a kerosene wick stove. These were therefore marked accordingly. Some questions (such as QB10, 11, 12 etc.) also ask about cooking food and/or drink for sale. This is an important function of the stove and may affect how long women are exposed to indoor air pollution. Therefore, please make sure to ask whether households use the stove for this purpose in addition to cooking meals. Questions B20 through B23 ask about the presence of infants near the cooking area. Please answer these questions only if infant one year or younger are present in the area. Otherwise, proceed to question B24. Questions B25 and B26 refer to the position of windows and doors in the cooking area while cooking is taking place. Please ensure to use the same sequence of window and door numbers for the sketch of the kitchen/cooking area in section F (details below). SECTION C: Cooking Technology This section asks questions about households choice of cooking technology, their level of satisfaction with the technology they currently use and their willingness to switch to a different technology/fuel option. Questions have been separated into those for open fire (Dapulan - three-stone and/or Dapulan - rebar) users and stove users. For Questions C 9, C 10 and C 11, where relevant, please specify the type of stove (with or without chimney). This includes the kerosene stoves since three types of kerosene stoves have been indicated earlier (refer to Question C6). Please remember to specify the type of Dapulan in use! Winrock International Page 5 of 16 Updated August 5,

6 SECTION D: Fuel Use Types and Uses of Fuels The corresponding codes for types of fuel should be recorded in order of importance. This means that the code for the fuel used the most for each use should be listed first (such as cooking, lighting etc.). The codes for second and third most important fuel for each task should be listed as well. All columns do not need to be completed. For example, if the respondent says that s/he cooks mostly with wood (code = 1) and uses kerosene (code = 10) occasionally; for lighting uses mainly kerosene (code = 10) and sometimes batteries ( other code = 99, specify batteries ); and uses mainly wood (code = 1) for cooking animal feed, the information would be recorded as follows: TASK MOST IMP FUEL 2 ND MOST IMP FUEL 3 RD MOST IMP FUEL Cooking for home Lighting (batteries) - Cooking animal feed Table 1 Question D2 refers to the use of starter fuels or fuels used in small quantities to start the fire. Depending on the financial solvency of the households, this can often be a more expensive fuel such as kerosene or highly flammable material like scrap paper and rubber slippers. Buying and Gathering Fuel Cost of Fuel QD 4a If you buy fuel for cooking purposes, how much do you pay for it per week during the dry and rainy seasons? You will need to discuss with the respondent the cost of purchasing fuel in the dry and rainy seasons. Since the unit of fuel may vary by type of fuel, a column has been provided to record the unit of a particular fuel consumed every week during the dry AND rainy seasons. QD 4b How much do you spend (PhP), on average, on transport costs for buying and/or gathering fuel? For this question, we are trying to get a sense of how much households spend on transportation for buying or gathering fuel. Please ask about transport costs incurred during the dry AND rainy seasons. QD 6 How often do you gather your most important fuels during the DRY and RAINY seasons? Please ensure that the first and second most important fuels are recorded before getting information on frequency of fuel gathering. QD 7 For your most important fuels, on average how long does each trip take? This question is aimed at getting information on the amount of time families spend, on average, in fuel collection during the dry AND rainy seasons. Please note the first and second most important fuels before recording the time taken for fuel collection. Winrock International Page 6 of 16 Updated August 5,

7 Questions D8 D11 deal with time spent in gathering fuel and the role of children in fuel collection. For these questions, please ensure that the ID numbers correspond to those in the household log provided. Fuel Drying Questions D12 through D14 refer to questions on fuel drying. Use the following definitions to describe how dry the main fuel is. TERM Very Dry Dry Damp Wet Green DESCRIPTION Wood that is completely dry having been outdoors in very dry weather for a long period, or kept in the house for some weeks at least. Wood that does not feel damp was gathered when the weather was variable and has needed to be dried in the house for several days. Wood that feels slightly damp has not been dried in the house. Wood that is wet due to prevailing rain and dampness rather than because it is green (see below), and not having been dried to any degree in the house. Wood that was cut while still growing, or was doing so very recently, so that the wood contains sap. Table 2 SECTION E: Health The purpose of these questions is to explore and record the beliefs, perceptions and knowledge that women have about the effect of smoke on their health and that of their children s. It is important to differentiate between kitchen smoke and cigarette smoke. Always ask questions about kitchen smoke. Questions pertaining to cigarette smoke have been addressed separately in questions E13 through E15. It is important that the respondent is given an opportunity to express her views first before being directly asked about questions related to the health impact of smoke. This section starts out with asking questions about the possible benefits of smoke. The next set of questions is aimed at assessing what women feel and perceive about the health impacts of kitchen smoke and what they think would be the potential health benefits from smoke reduction. This is followed by questions on women s knowledge of specific health impacts of smoke, source of health related information, and possible measures to prevent/reduce exposure to smoke. Questions are asked about symptoms of diseases like COPD (chronic obstructive pulmonary diseases); asthma; and pneumonia in children. For question E24, please note that the ID numbers for the children should correspond to those in the Confidential Household Log. SECTION F: Enumerator Observation and Kitchen Characteristics Roof, Floor and Walls Record the type of materials from which the roof, floor and walls are made of. It is important to be as accurate as possible as some materials will allow smoke to pass through. Estimating the dimensions of the kitchen Estimate the length, width and heights of the kitchen/cooking area and record them according to the codes provided in Table 3 below. Remember that the dimensions refer to the INTERNAL dimensions of the kitchen/cooking areas. A 1 meter string is provided to the enumerators for measurement purposes. Winrock International Page 7 of 16 Updated August 5,

8 For the purpose of the survey, cooking areas/kitchens have been categorized into seven (7) types. These are: 1. In a room used for living or sleeping (with partition) 2. In a room used for living or sleeping (without partition) 3. In a separate room used as kitchen 4. In a separate building used as kitchen 5. Outdoors (with one or two makeshift walls and roof) 6. Outdoors (open air with no structural support) 7. Other In the following, diagrams are provided to illustrate these various categories of kitchen/cooking areas. i. Kitchen types falling in categories 1, 2, 3 and 4 (Room used for living/sleeping with / without partition and separate room/building) will usually be similar to illustrations A and B. Type A: Kitchen with flat or sloping roof For this type of kitchen (whether separate structure or part of the main house), estimate in meters the length (a), width (b), height at front (c) and the height at back (d) and record these measurements in the form of codes. A B c d c d a b a b Source: Interviewer s Manual, House, Household and Monitoring Questionnaire, ITDG. Type B: Kitchen with pitched roof For this type of kitchen (whether part of the main house or separate structure), estimate in meters the length (a), width (b), height at front (c) and the height of the apex of the roof (d) and record these measurements in the form of codes. Refer to the Table 3 and record the appropriate code for the kitchen/cooking area dimensions in Question F4. Please use a 1-meter string for ease of measurement. Length/Width/Height in Codes Meters Less than 1m 1 >1m 2m 2 >2m 3m 3 Greater than 3m 4 Table 3 Winrock International Page 8 of 16 Updated August 5,

9 ii. Category 5 (Outdoors - with one or two makeshift walls and roof) refers to kitchen/cooking areas, which may not have all four walls and a roof. Therefore, record the relevant information (Number of walls, presence of roof) in the space provided. The following is an illustration of a Makeshift Structure. It should be noted that these structures may vary in appearance and not necessarily resemble this visual. Outdoors (with one or two makeshift walls and roof) iii. Category 6 (Outdoors - open air with no structural support) refers to cooking activities that are conducted outdoors, under the open sky with no structural support (walls or roof). Outdoors (open air with no structural support) Permanent ventilation in roof Observe and record the types of permanent ventilation in the roof. Permanent Ventilation in the roof refers to openings such holes. These should not be confused with chimneys or hoods, which have a flue leading from the stove (or just above it). Estimate the diameter of the opening in centimeters (cm) and record according to the options provided. Measure the diameters of the hole(s) and record them in the spaces provided. Please use the 1-meter string provided for measurement purposes. Eave spaces Eave spaces are openings between the walls and the roof of a house. Eave spaces may differ in appearance and extend for varying distances around the house/kitchen. The following illustrations show three different types of eave spaces. If you encounter a different version, make estimates of the depth to the extent possible. Winrock International Page 9 of 16 Updated August 5,

10 Eave Spaces Eave Space A B Source: Interviewer s Manual, House, Household and Monitoring Questionnaire, ITDG. C Measurements of depth of the eave spaces according to the types illustrated are: Type A: Type B: The depth is the height of the space, which is approximately the same all around. The depth is the maximum height at the apex. Type C: The depth is the distance between the wall and the inside edge of the roof, which should be the same all around. After estimating measurements record them in the appropriate category (i.e. none, less than 10 cm, more than 10 cm, etc.). Please use the 1-meter string for measurement purposes. Windows in the cooking area Record the number of windows in the room with the main stove. If the kitchen is a separate structure, then record the number of windows in that structure. If the kitchen is attached to other rooms in the house but is separated by a wall or partition then record the number of windows only in the kitchen area. When estimating the size of the window, consider only the width in centimeters. Select and record the width range from the codes provided. Please use the 1-meter string for measurement purposes. Doors in the cooking area The number of doors in the cooking area should be recorded in Q F11. Cooking Area/Kitchen Layout An example of a sketch of the kitchen layout is provided below. Please note that the actual sketches may differ from this example. Since these diagrams will be scanned, please use a dark pen or pencil for clarity. Winrock International Page 10 of 16 Updated August 5,

11 (X) Source: Interviewer s Manual, House, Household and Monitoring Questionnaire, ITDG. The following details should be provided in your sketch: i. Rooms, identifying kitchen (if part of main house) ii. Position of fire/stove (with chimney if applicable) iii. Position of doors iv. Position of windows v. Position of eve spaces vi. Position of other holes vii. Interior walls viii. Position of monitors (X) Enumerator Observation: Data on Child Health (Barangay/Municipality Level) Please refer to the Appendix for attached form to collect the barangay or municipality level data on annual infant mortality rates for the last five years. The Supervisor should collect this information for each barangay visited from appropriate entities such as local health centers and/or government hospitals. NOTE: Please skip Sections G and H below if you are only conducting the household survey. SECTION G: PM and CO Air Pollution and CO Exposure Monitoring 1 Setting up equipment 1.1 PM monitor set-up Serial number of cassette: It is vital that this information is recorded correctly as this is the only way we have of knowing which sample comes from which house: Winrock International Page 11 of 16 Updated August 5,

12 Check chart provided in the Appendix of this manual for the filter cassette serial numbers for each house Select the filter cassette with the correct number for the first 12 hour monitoring (already prepared by supervisor) Enter the filter cassette serial number onto the data collection form Remove the plastic clip, replace clip in bag and reseal the bag. Place the cassette into the cyclone the right way up (the word 'TOP' is printed on the top), and close the cyclone securely, without over-tightening Positioning the pump and cyclone: Connect cyclone to pump, and ensure cyclone lid securely tightened, and pipes well connected Identify a suitable site for the cyclone. This must be in the kitchen, 1.3m above floor level, and 1.3m from fire, and away from smoke rising directly from fire. Use the metal stand provided to position the cyclone. Avoid a location that is close to (less than 1metre away from) windows, doors, and other openings When you have identified a suitable location, fix the pump and cyclone securely. Ensure that the cyclone is upright. Check alignment of the filter holder and cyclone in the sampling head to prevent leakage. Record the location on the data collection form, providing enough detail to ensure that the same location can be selected for all subsequent rounds of air pollution monitoring. Put an 'X' on the layout drawing for the kitchen to identify the location of the monitor 1.2 CO monitors set-up Locating the CO monitor in the room. The T82 room monitor should be fixed securely at the same position as the cyclone Fixing the CO monitor to assess woman s personal exposure. The T82 personal CO monitor needs to be carried by the woman, so that the sensor is near to where she is breathing. It is important to carry out your own experiments to find the best way of achieving the objective that the woman should wear the monitor at all times inside the house, and carry it safely with her when away from the home (at market, collecting wood, water, etc). It should not be left in the house when the woman goes out, as it will continue to record the kitchen smoke in her absence. A fabric case with a broad/soft strap has been prepared so that the woman can wear the monitor around her neck. If the woman would prefer, she can clip it to a scarf fastened round her neck. Please check that it is securely clipped to the scarf in this case. The woman will clearly need to remove the monitor when washing, changing, and sleeping. She should be asked to keep the monitor close to her at such times, and following washing/changing if it is convenient to put the monitor back on as soon as possible. When sleeping, she should put the monitor near to her breathing area. Winrock International Page 12 of 16 Updated August 5,

13 Security The T82 monitor is an expensive item, and all efforts must be made to avoid loss or theft, and to prevent the woman from feeling worried about the risks of carrying it. This is an important issue to consider, and develop plans and advice to minimize these risks. If necessary, the woman could carry the monitor in a bag, or tuck it inside her blouse or jumper etc. when out of the house. 2 Starting up equipment 2.1 Starting the pump for sampling PM The pump has been prepared and calibrated by the supervisor, and should be ready to start sampling Attach the external leads to the car battery red to (+) and black to (-) Switch on the pump in the RUN mode by pressing ON and then ENTER, and record the temperature displayed by the pump. Check that the flow rate is in the range ml/minute. If flow rate is in range, proceed If flow rate is not in range, the pump must be re-calibrated by the supervisor 2.2 Sampling CO Switch on room CO monitor by pressing and holding the switch until it gives one beep watch to see that the display goes through the following sequence; 'On' CO this is what is it going to measure A series of bars to show the condition of the battery in a pattern (if it is less than 3-bars, let the IAP consultant know at once) r 2.2 this is the software which is needed to download the measurements A red light and backlight to the display A countdown set of numbers It will then indicate the level of CO in the room (which may be zero, so do not be concerned if it shows 0.the important thing is that there is a number on the screen it is now working Repeat above steps for woman's monitor 2 At the end of the first session 2.1 Filter replacement If all has gone well, all that is required at the 12-hour point is to check the pump, replace the filter cassette, and then re-start the pump. While replacing the filter cassette always hold the cyclone upright and never invert the cyclone at any time. If the pump has stopped before you arrive, it is important to find out why. The following procedure should be followed: Procedure for checking and then temporarily stopping the pump: If pump still running, record the flow rate, Temperature, Time elapsed (minutes), Total volume sampled (liters) then press ON/HOLD (for a few seconds). If pump has stopped go to Step Winrock International Page 13 of 16 Updated August 5,

14 Remove the filter cassette. While replacing the filter cassette always hold the cyclone upright and never invert the cyclone at any time. Put the sealing clip on the cassette, then place the cassette into the plastic bag and close the seal Locate the second filter cassette and enter the serial number on the form. As you did for the first cassette at the start of monitoring, remove the plastic clip, replace this in the bag, and re-seal the bag. Place the cassette into the cyclone the correct way up (see reminder box), and close the cyclone securely without overtightening. Make sure the cassette is the correct way up! Press ENTER again to restart for the second session. Skip Steps If pump has stopped running, the reason should be displayed (e.g. flow interrupt if the filter is blocked). If the display has gone, you will need to press ON/HOLD. Record the reason for the pump stopping Record the data displayed on Time Elapsed and Total Volume Sampled If the pump has stopped, the monitoring in that house should be abandoned and the pump taken back to the field office for checking and to establish exactly what the problem has been. Advise the householder that you are making checks on the equipment, and with her permission you would like to arrange to repeat the sampling on another day. Please ensure that she does not think that she is in any way responsible for problems such as these. 2.2 Check CO monitors Make sure that both the woman's monitor and the house monitor are still working, by checking that there is a value on the display (this may be zero that is OK). Do not make any adjustments to the CO monitors. Check that the woman is comfortable with the monitor. 3 At the end of the second session (24 hours) 3.1 Procedure for checking and then stopping the pump If pump still running, record the flow rate, Temperature, Time elapsed (minutes), Total volume sampled (liters). Then press ON/HOLD If pump has stopped running, the reason should be displayed (e.g. flow interrupt if the filter is blocked). If the display has gone, you will need to press ON/HOLD. Record the reason for the pump stopping If the pump has stopped, the monitoring in that house will not be used. The pump will need to be checked to establish exactly what the problem has been. Advise the householder that you are making checks on the equipment, and with her permission you would like to arrange to repeat the sampling on another day. Please ensure that she does not think that she is in any way responsible for problems such as these. Winrock International Page 14 of 16 Updated August 5,

15 3.1.4 Stop pump by pressing ON/HOLD for a few seconds then pressing OFF again for a few seconds Do not switch on pump for any reason till you give the pump to the supervisor Ensure that the filter cassette is stored and transported with exposed side up and does not suffer any shocks. 3.2 Switching off the T82 CO monitors: Depress and hold down the function switch on the room CO monitor until the instrument beeps 5 times. Check that the display is now blank. The machine is now off replace in kitbag Repeat this activity for the woman's CO monitor. SECTION H: Post Monitoring Questions These questions will be asked after the completion of the air monitoring. All questions refer to what happened during the time that the monitors were measuring smoke. Cooking meals Note that these questions refer only to the preparation of meals for the family, not the preparation of food or other products for sale, or for any other used (see section below if this applies). Timing of meal Please note that information collected on the first meal refers to the first meal after the monitors were set up and started working and NOT necessarily the first meal of the day. Similarly questions are asked about the second, third and fourth meals (where appropriate) after the monitors were set up and started working. For Questions H 1.3 and H 1.4, record approximately how long it took to cook (to nearest quarter of an hour, if possible). Types of food and drink cooked Please record food using local names, also hot drinks prepared for the mealtime. We may need some guidance on how the types of food should be recorded (hard/soft etc) and in what detail for this to be used in an effective way in the analysis. Numbers of adults and children cooked for Please note that the ID numbers in Questions H 1.6, H 2.6, H 3.6 and H 4.6 should correspond to those in the Confidential Household Log. Other uses of the fire/stove This question is to be used for use of the fire/stove in the preparation of food or other products for sale, or for any other used. If food and/or other products were prepared at the same time as one or more of the meals for the family, try to find out how much of the fuel used on the day of the monitoring was used in income-generating and 'other' activities. This will show how important fuel is to people's earning power. Winrock International Page 15 of 16 Updated August 5,

16 Time-activity information An example of how a time-activity chart should be completed is provided in the Appendix. In this case, air pollution monitoring began at hrs (8 o clock in the morning). The fire was not lit until 5.30 am, and went out at about am. It was lit again at 1.00 pm, and was kept alight (smoldering) during the afternoon, until cooking began again at 5.30 pm. The fire was used for cooking and sitting round in the evening, and finally went out at (probably) 1 am when the family was asleep in this case the mother and child were sleeping in the same room as the fire. Comments and observations From the INTERVIEWEE Ask if the interviewee has any more comments that she would like to add about the issues that you have discussed, or related issues. If the interviewee does not obviously have more to add, there is not need to press her for further comments. From the INTERVIEWER Record here any observations you wish to make about the interview, and any other relevant observations. PLEASE TAKE CARE TO ENSURE THAT NO EQUIPMENT HAS BEEN LEFT AT THE HOUSE Winrock International Page 16 of 16 Updated August 5,

17 APPENDIX Winrock International Updated August 5, 2004

18 Individual Survey Consent Form Survey on Household Energy Practices, Indoor Air Pollution & Health in the Philippines Dear Participant, You have been randomly selected to be part of this survey and we would like to interview you. This survey is conducted by Winrock International and will be carried out by enumerators from [Area], as staff or consultants to Winrock. This survey is currently taking place in the Mindanao region of the Philippines. The information you provide will only be used to understand the cooking practices of households and the level of awareness about associated health effects. The interview will take approximately 90 minutes. I will ask you questions about: Some personal details, Your cooking and fuel use practices, Any cooking related health problems you may have experienced and treatment you may have received, How you think you can address various cooking and health related issues. The information you provide is totally confidential and will not be disclosed to anyone. It will only be used for research purposes. Your name, address, and other personal information will not be recorded in the questionnaire, and only a code will be used to connect your name and your answers without identifying you. The Survey Team may contact you again only if it is necessary to complete the information on the survey. Your participation is voluntary and you can withdraw from the survey after having agreed to participate. You are free to refuse to answer any question that is asked in the questionnaire. If you have any questions about this survey you may ask me or contact: Katrina Ignacio Philippines Renewable Energy Program Manager Winrock International 2401, 24th Floor, Jollibee Plaza Building Emerald Avenue, Ortigas Center 1600 Pasig City, Philippines Tel: (02) / / & 2072 Fax: (02) OR [Details of CD Supervisor for Area concerned] Winrock International i Updated August 5, 2004

19 Signing this consent indicates that you understand what will be expected of you and are willing to participate in this survey. Q CF1. Who was the Individual Consent Form read by? 1. Read by Respondent [ ] 2. Read by Interviewer [ ] Q CF 2. Was the Individual Consent Form Agreed to and Signed / but Not Signed or Refused? 1. Agreed and Signed [ ] 2. Agreed but Not Signed [ ] 3. Refused [ ] Respondent: Respondent ID: Interviewer: Date: / / _04 CONFIDENTIAL INFORMATION: ON COMPLETION PLEASE DETACH SHEET, FILE SECURELY AND GIVE COPY TO SUPERVISOR Winrock International ii Updated August 5, 2004

20 Individual Monitoring Consent Form Survey on Household Energy Practices, Indoor Air Pollution & Health in the Philippines Dear Participant, You have been randomly selected to be part of a survey on household energy practices, indoor air pollution and health in the Philippines. We would, therefore, like your permission to monitor the level of smoke in your cooking area and the exposure to the primary cook in your household. This monitoring is being conducted by Winrock International as part of the larger survey to assess household cooking practices and the level of awareness about associated health effects. This survey is currently taking place in the Mindanao region of the Philippines. The monitoring will be carried out by Reynaldo Reynaldo from Winrock International Philippines and his assistants and. Data obtained from this activity will help us to assess the level of smoke exposure to the primary cook and those present in the cooking area while the fire is burning. In order to assess the level of personal exposure, we will request the primary cook to carry a small, pocketsize, monitor for a period of 24 hours. We will provide a suitable bag to carry this device and ensure that this does not cause any inconvenience to the carrier in any way. Please note that this personal monitor is entirely safe and is in no way harmful to the health of the carrier. In order to assess the level of smoke in the cooking area, we will set up two monitors in the area for 24 hours. At 12 hours one or all of the personnel identified above will return to change the filter in one of the monitors and take initial recordings on all devices. Please note that these instruments are entirely safe and are in no way harmful to your health or the health of your household. The entire monitoring process will take approximately 24 Hours. At the end of the monitoring process, we will ask you a few questions relating to your cooking related activities during that period. The information recorded is totally confidential and will not be disclosed to anyone. It will only be used for research purposes. Your name, address, and other personal information will not be recorded in the questionnaire, and only a code will be used to connect your name and your answers without identifying you. The Survey Team may contact you again only if it is necessary to complete the information on the survey. Your participation is voluntary and you can withdraw from the survey after having agreed to participate. You are free to refuse access to monitoring or to answer any question that is asked afterwards. Winrock International i Updated August 5, 2004

21 If you have any questions about this survey you may ask me or contact: Katrina Ignacio Philippines Renewable Energy Program Manager Winrock International 2401, 24th Floor, Jollibee Plaza Building Emerald Avenue, Ortigas Center 1600 Pasig City, Philippines Tel: (02) / / & 2072 Fax: (02) OR Reynaldo Reynaldo Technical Services Manager Alliance for Mindanao Off-Grid Renewable Energy (AMORE) Program Winrock International 15 th Floor, Jollibee Plaza Building Emerald Avenue, Ortigas Center 1600 Pasig City, Philippines Tel: (02) /92/94, Fax: (02) Signing this consent indicates that you understand what will be expected of you and are willing to participate in this monitoring process. Q CF1. Who was the Individual Consent Form read by? 1. Read by Respondent [ ] 2. Read by Interviewer [ ] Q CF 2. Was the Individual Consent Form Agreed to and Signed / but Not Signed or Refused? 1. Agreed and Signed [ ] 2. Agreed but Not Signed [ ] 3. Refused [ ] Respondent: Respondent ID: Interviewer: Date: / / _04 CONFIDENTIAL INFORMATION: ON COMPLETION PLEASE DETACH SHEET, FILE SECURELY AND GIVE COPY TO SUPERVISOR [REYNALDO REYNALDO] Winrock International ii Updated August 5, 2004

22 Illustrations Cooking Technologies The following are some sample illustrations of cooking methods commonly found in the survey areas. Please note that this is not a complete list and has been provided to aid the enumerators with stove classification. The enumerators may encounter other types of stoves not included here. The Dapulan three stone or open fire will typically have three stones on which the pot is placed for cooking. The fire will be clearly visible along with the smoke emissions. Smoke Firewood The Dapulan-Rebar is a structure used to cook on open fires. It is made of iron bars and the fire is clearly visible. Iron bars Fig 1. Dapulan-Three stone Fig 2. Dapulan-Rebar These stoves are constructed with cement and used to cook with biomass fuels and/or charcoal. The stoves are available in various dimensions as seen in Figs 3 and 4 respectively. Slightly larger cement stove with the fuel magazine facing away the photograph. Fig 3. Cement Stove I Fuel Magazine Fig 4. Cement Stove II Winrock International i Updated August 5, 2004

23 The modified Anagi Liyab is a chimney-less improved stove with two potholes. This stove is usually found in the Mindanao region. There will likely be some visible smoke emissions. The Improved Stove is typically a wood stove with two or three potholes. There is usually no visible smoke emission indoors since the chimney expels the smoke out of the cooking area. Chimney Two Fig. 5 Modified Anagi Liyab Fig. 6 Improved Stove Potholes Two Potholes The Charcoal Stove will usually have an opening for placing the fuel and will often have visible smoke emissions. Fuel (Charcoal) Magazine Fig 7. Clay Stove Fig 8. Charcoal Stove (Dapulan mud) Winrock International ii Updated August 5, 2004

24 Winrock International iii Updated August 5, 2004

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