The first section dealt with socioeconomic and demographic characteristics (e.g., age, household size, monthly income, etc).. Second section dealt with household water resources, quantity of water used, price of vended water, perception of water quality, etc).
That, of course, depends on many factors - local tribal support, economic viability, access to fuel and water, perceptions of their religious authority and that of their leader and self-appointed caliph, Abu Bakr al-Baghdadi, and whether or not Isis overreach themselves.
The following sections summarize the BRFSS results and data use on three of these topic areas: drinking water, perceptions of environmental problems, and radon.
In this article we present case studies of modules covering drinking water, perceptions of environmental risk, and radon awareness and testing.
In developed countries, studies of drinking water safety perception have been particularly focused around bottled water consumption [ 3, 4], private supplies [ 5] and trust in municipal water [ 6], desalinated water [ 7] and recycled water [ 7, 8].
However, most studies of this topic have been cross-sectional and not considered temporal variation in drinking water safety perceptions.
In developing countries, such studies have examined water safety perceptions in relation to home water treatment uptake [ 9, 10], such as household filtration or chlorination.
We hypothesised that socio-economic and demographic characteristics would be weakly associated with drinking water safety perceptions, following evidence from developed countries [ 1].
In both developed and developing countries, most studies of public drinking water safety perceptions have been cross-sectional in nature [ 19, 20] and have often focused on small groups of consumers [ 21, 22].
Utah received its number-one ranking of 7.5 in part because it was among the two best-performing states for low smoking habits, accessibility of clean and safe waters and perceptions that the area is improving.
While singing the praises of Mr. Stern, Mr. Perrier also pours water on the perception that chefs at French restaurants have to toil first in France.
