Health care personnel (n = 63) | |||
Variable | Awareness | Chi square value | P value |
SEX: Male (n = 43) | 68.3% | 1.324 | 0.247 |
Female (n = 20) | 31.7% |
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|
PROFESSION: |
|
|
|
Nursing officer (n = 10) | 15.9% |
|
|
Nursing Midwifery (n = 2) | 3.2% |
|
|
Clinical officer (n = 7) | 11.1% |
|
|
Assistant Medical officer (n = 6) | 9.5% |
|
|
Medical officer (n = 10) | 15.9% |
|
|
Specialists (n = 9) | 14.3% |
|
|
Medical students (n = 19) | 30.2% | 17.199 | 0.009 |
Fish consumers (n = 37) |
|
|
|
SEX: Male (n = 20) | 54.1% |
|
|
Female (n = 17) | 45.9% | 3.758 | 0.153 |
AGE: |
|
|
|
15 - 25 years (n = 13) | 35.1% |
|
|
26 - 40 years (n = 16) | 43.2% |
|
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41 - 65 years (n = 8) | 21.6% | 6.641 | 0.156 |
Frequency of eating fish in a week |
|
|
|
ONCE (n = 6) | 16.2% |
|
|
TWICE (n = 14) | 37.8% |
|
|
THRICE (n = 4) | 10.8% |
|
|
OFTEN (n = 13) | 35.1% | 7.999 | 0.238 |
Type of preparation of cooked fish |
|
|
|
Roasted (n = 2) | 5.4% |
|
|
Fried (n = 9) | 24.3% |
|
|
Dried/Smoked (n = 8) | 21.6% |
|
|
Fried and Roasted (n = 8) | 21.6% |
|
|
Any (n = 10) | 27.0% | 22.234 | 0.004 |