Table 2.
Household utilization of iodized salt and handling practices, Dabat District, northwest, Ethiopia, 2016 (n = 735)
| Variables | Frequency | Percentage |
|---|---|---|
| Type of salt | ||
| Packed | 28 | 3.8 |
| Unpacked | 707 | 96.2 |
| Addition of salt during food preparation | ||
| At the beginning and the middle | 366 | 49.8 |
| At the end | 369 | 50.2 |
| Salt exposure to sunlight | ||
| Yes | 36 | 4.9 |
| No | 699 | 95.1 |
| Washing of salt to remove impurities | ||
| Yes | 14 | 1.9 |
| No | 721 | 98.1 |
| Quantity of salt purchased commonly | ||
| Less than 1 kg | 84 | 11.4 |
| 1 kg | 456 | 62.0 |
| 2–5 kg | 161 | 21.9 |
| > 5 kg | 34 | 4.6 |
| Place of salt storage | ||
| Near to the fire | 72 | 9.8 |
| Away from the fire | 663 | 90.2 |
| Salt storage material | ||
| With closed container | 696 | 94.7 |
| Without closed container | 39 | 5.3 |
| Duration of household salt storage | ||
| 1–8 weeks | 670 | 91.2 |
| ≥ 9 weeks | 65 | 8.8 |
| Salt iodine content | ||
| 0 ppm | 21 | 2.9 |
| 1–14 ppm | 475 | 64.6 |
| ≥ 15 ppm | 239 | 32.5 |