Table 2 Availability of adequately iodized salt and handling practices, Dabat District, northwest, Ethiopia, March 2016 (n = 705)
From: Availability of adequately iodized in Northwest Ethiopia: a cross-sectional study
Variables | Frequency | Percentage |
|---|---|---|
Type of salt | ||
Packed | 30 | 4.3 |
Unpacked | 675 | 95.7 |
Addition of salt during food preparation | ||
At the beginning and the middle | 355 | 50.4 |
At the end | 350 | 49.6 |
Salt exposure to sunlight | ||
Yes | 35 | 5.0 |
No | 670 | 95.0 |
Washing of salt to remove impurities | ||
Yes | 13 | 1.8 |
No | 692 | 98.2 |
Quantity of salt purchased commonly | ||
<1 kg | ||
1 kg | 439 | 62.3 |
2–5 kg | 153 | 21.7 |
>5 kg | 113 | 16.0 |
Place of salt storage | ||
Near to the fire | 65 | 9.2 |
Away from the fire | 640 | 90.8 |
Salt storage material | ||
With closed container | 669 | 94.9 |
Without closed container | 36 | 5.1 |
Duration of household salt storage | ||
1-8 weeks | 642 | 91.1 |
≥9 weeks | 63 | 8.9 |
Salt iodine content | ||
0-14PPM | 472 | 66.8 |
≥15 PPM | 234 | 33.2 |
Distance travel to buy iodized salt | ||
≤60 min walking | 509 | 72.2 |
>60 min walking | 196 | 27.8 |