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Table 3 Objectives and learning strategies of classes offered in Phase 1 and Phase 2

From: Designing a behavioral intervention using the COM-B model and the theoretical domains framework to promote gas stove use in rural Guatemala: a formative research study

  Objectives Learning strategies
Class 1 Discuss “simple or easy” ways of preventing exposure to smoke from burning wood and other solid fuels Photos used to generate discussion. Images include proper ventilation, well-maintained stove, children close to open fire
Demonstrate use of gas cookstoves and discuss benefits and barriers to use Facilitator cooks atol (corn-based beverage) over gas stove. Stove technician reinforces proper stove use and maintenance. Participants return-demonstrate lighting and cleaning stove
Class 2 Discuss options that exist for the reduction in exposure to smoke produced by burning wood to cook, in women and children Women each receive photo representing 9 strategies to reduce smoke exposure. When moderator reads the strategy out loud, the woman with the photo attaches the photo to the wall
Women work in groups to form puzzles with strategies to reduce smoke in the home
Discuss maternal and child illnesses associated with exposure to smoke Group discussion of personal/known experiences with illnesses such as pneumonia and low birth weight and relationship to HAP
Discuss frequently mentioned barrier “food tastes better cooked on wood” compared to gas stoves Blind taste test of beans prepared in identical manner, on wood and gas stove. Discussion of which food is better, and why
Class 3 Investigate perceptions regarding financial savings or costs related to gas stove that influence its use Open discussion using flip chart to tally responses
Discuss decision-making processes in the home that influences the sustained use of gas stoves and fuel Small group role play “we are out of gas, what do we do now?”, followed by discussion of decision making in the home and how to improve communication
Compare differences in cooking time when using wood versus gas fuels and discuss time savings/leisure time Cook off: half of group cooks atol over an open wood fire, the other half cooks over a gas stove. Compare time saved, taste of food, and discuss how women might spend time if not using wood fires.