Objectives. The aim of the study was the evaluation of the air quality in the process of food preparation in rural households of the Republic of Moldova. Material and methods. The study was conducted in three areas of the Republic of Moldova (northern, central and southern areas). We evaluated the temperature, the relative humidity of the air, as well as the carbon dioxide and the carbon monoxide in the air. The measurements were carried out during summertime, with Air Quality Monitor 500 in 4 stages: before the cooking process, one hour after the beginning of the cooking process, at the end of the cooking process and one hour after the end of the cooking process. Results. The air temperature and the relative humidity rose the most in the process of food preparation in the room designed for living. In ¾ of the households, the concentration of the carbon dioxide in the room designed for living surpassed the limit of the norms maximum to 0.3 mg/l. The concentration of carbon monoxide was detected in few cases, especially during food preparation in rooms designed for living and summer kitchens when the fuel sources were biomass and cereal crops residues. Conclusions. Air quality worsens towards the end of the cooking process and in most cases it is maintained over an hour after the end of the preparation process, representing a source of indoor pollution to the whole family.
Objectives. The estimation of correlative connections between the harmful factors present on the premises, where meals are cooked and certain diseases of the respiratory system are conditioned by indoor air quality. Material and methods. Three areas of the Republic of Moldova have been selected for research (North, Center, and South). 150 resident persons from the selected areas participated in the study, and they were invited to answer a series of questions. The air temperature, relative air humidity, and carbon dioxide were measured on the premises in which meals were cooked. Results. The air pollution in kitchens correlates more essentially when using the bottled gas as fuel (0.18 ≤ r ≤ 0.44, p < 0.001) and has an influence of 37.5-41.5% as compared to natural gas. In case of cooking meals in the dwelling room using bottled gas, an average correlation was established with bronchitis (r = 0.48, p < 0.01), pneumonia (r = 0.56, p < 0.001), obstructive bronchitis (r = 0.54, p < 0.01) and very strongly with bronchial asthma (r = 0.84, p < 0.01). In case of cooking meals in summer kitchens, the average correlation was recorded between the use of peasant stoves and the installation of bronchitis, pneumonia, obstructive bronchitis and a especially bronchial asthma. Conclusion. The need is imposed to develop certain mechanisms of supervision of the indoor air quality. People responsible for the construction, furnishing and equipping the kitchens should fulfill certain rules that would not only relate to the architectural aesthetics, comfort or benefits implied, but also to the health of the people who will work on such premises with special destination.
Introduction. Around 950,000 children and teenagers die each year as a result of injuries and violence throughout the world. The most common cause of death for children under the age of five is trauma that occurs in the home environment. Aim of the study: To assess the knowledge, attitudes and practices of parents with children aged 0-5 years old regarding unintentional injuries among home environment. Materials and methods. Parents of children under five years old were asked to complete a survey between October and December 2021, which was distributed online via social media. The questionnaire contained 43 items and was analysed using Microsoft Excel. Results. The questionnaire was completed by 300 parents with children up to 5 years old, mostly aged between 26-35 years old (72%), with high education (79.3%), of them 96% females, majority from urban areas (79.7%), with medium socio-economic status. Nearly 75% of respondents believe their child could get hurt at home, most commonly through an injury (42.7%), followed by ingesting foreign objects (22%). Falls were the primary cause of the majority of the child's accidents over the last year (60%) despite them being uncommon (54.7%) and infrequent (22%) in nature. Most often (54.7%), parents said that they see and hear their child all the time, but occasionally leave them for a short time. When their child suffered an injury at home, only 33.3% of parents sought medical attention. Conclusion. The results of this study will allow for a greater focus on young children's safety in the household. By identifying and emphasizing the knowledge, attitudes, and practices of parents with children 0–5 years old, we will be able to notify the necessary authorities and advise particular measures to prevent home accidents.
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