Table 2. The effect of the intervention on the opportunities to practise the key behaviours promoted through the intervention.
| Outcome/behaviour | Number of recommended behaviours (events) | Number of opportunities for doing the behaviour | Incidence rate | Unadjusted IRR (95% CI), p-value | Adjusted IRR (95% CI)†, p-value | Fully adjusted IRR (95% CI)†, p-value | |||
|---|---|---|---|---|---|---|---|---|---|
| C | I | C | I | C | I | ||||
| 6-month assessment | |||||||||
| Five key behaviours‡ | 662 | 2,861 | 4,351 | 4,378 | 0.15 | 0.65 | 4.45 (3.63. 5.46) p < 0.001 |
4.44 (3.62, 5.44) p < 0.001 |
4.46 (3.63, 5.47) p < 0.001 |
| Secondary outcomes | |||||||||
| Handwashing# before cooking | 120 | 394 | 618 | 613 | 0.19 | 0.64 | 3.32 (2.63, 4.20) p < 0.001 |
3.36 (2.67, 4.22) p < 0.001 |
3.29 (2.54, 4.26) p < 0.001 |
| Handwashing# during cooking if contaminated | 43 | 469 | 988 | 992 | 0.04 | 0.47 | 11.17 (7.65, 16.31) p < 0.001 |
11.19 (7.65,16.37) p < 0.001 |
10.55 (7.09, 15.71) p < 0.001 |
| Handwashing# before feeding child | 30 | 315 | 684 | 687 | 0.04 | 0.46 | 11.29 (6.81, 18.71) p < 0.001 |
11.28 (6.92,18.37) p < 0.001 |
10.25 (6.44, 16.31) p < 0.001 |
| Washing pots and utensils and drying on clean surface | 457 | 1,475 | 1,805 | 1799 | 0.25 | 0.82 | 3.28 (2.80, 3.85) p < 0.001 |
3.27 (2.79, 3.83) p < 0.001 |
3.31 (2.8, 3.88) p < 0.001 |
| Reheating complementary food before feeding | 12 | 209 | 256 | 288 | 0.05 | 0.73 | 15.48 (8.65, 27.70) p < 0.001 |
15.38 (8.59,27.53) p < 0.001 |
15.22 (8.28, 27.95) p < 0.001 |
| Boiling child’s drinking water | 2 | 428 | 485 | 498 | 0.00 | 0.86 | 208.70 (51.90, 838.40) p < 0.001 |
212.20 (52.90, 852.00) p < 0.001 |
188.20 (46.90, 755.80) p < 0.001 |
| 32-month assessment | |||||||||
| Five key behaviours‡ | 1,702 | 1,919 | 4,255 | 4,121 | 0.40 | 0.47 | 1.17 (1.06, 1.29) p = 0.002 |
1.17 (1.07, 1.29) p = 0.001 |
1.17 (1.07, 1.28) p < 0.002 |
| Secondary outcomes | |||||||||
| Handwashing# before cooking | 119 | 181 | 513 | 504 | 0.23 | 0.36 | 1.55 (1.23, 1.95) p < 0.001 |
1.58 (1.26, 2.01) p < 0.001 |
1.54 (1.21, 1.96) p = 0.001 |
| Handwashing# during cooking if contaminated | 62 | 120 | 1,012 | 941 | 0.06 | 0.13 | 2.08 (1.51, 2.86) p < 0.001 |
2.07 (1.52, 2.81) p < 0.001 |
2.01 (1.46, 2.76) p < 0.001 |
| Handwashing# before feeding child | 32 | 67 | 728 | 715 | 0.04 | 0.09 | 2.16 (1.31, 3.56) p = 0.002 |
2.20 (1.33, 3.63) p = 0.002 |
1.99 (1.17, 3.37) p = 0.011 |
| Washing pots and utensils and drying on clean surface | 1,397 | 1,463 | 1,812 | 1,785 | 0.77 | 0.82 | 1.07 (0.96, 1.18) p = 0.217 |
1.07 (0.97, 1.18) p = 0.18 |
1.08 (0.98, 1.18) p = 0.116 |
| Reheating complementary food before feeding | 92 | 88 | 190 | 176 | 0.48 | 0.5 | 1.03 (0.77, 1.38) p = 0.807 |
1.04 (0.77, 1.39) p = 0.806 |
1.01 (0.74, 1.37) p = 0.949 |
| Boiling child’s drinking water | 9 | 167 | 448 | 472 | 0.02 | 0.35 | 19.60 (7.90, 48.6) p < 0.001 |
20.10 (8.30, 48.50) p < 0.001 |
20.90 (8.60, 50.40) p < 0.001 |
†Adjusted for cluster-level covariates used in the randomisation (location [north or south of the river] and village size).
‡Primary outcome. The 5 key practices were (1) handwashing with soap and water before food preparation/cooking, (2) washing of pots and utensils and drying them on a clean surface before cooking and/or serving food, (3) handwashing with soap and water during food preparation/cooking if hands became contaminated, (4) handwashing with soap and water before feeding child, and (5) reheating stored complementary-food before second feeding to the child.
#Handwashing with soap.
C, control clusters/villages; CI, confidence interval; I, intervention clusters/villages; IRR, incidence rate ratio.