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%

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%

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