Table 1.
Reproductive age women and their husbands Socio-demographic characteristics in Yeka sub-city, Addis Ababa, March 2015
| Variable | Frequency | Percent (%) |
|---|---|---|
| Age of the respondents | ||
| 15–25 | 76 | 13.8 |
| 26–35 | 223 | 40.7 |
| 36–49 | 250 | 45.5 |
| Religious of the respondents | ||
| Orthodox | 372 | 67.8 |
| Protestant | 86 | 15.7 |
| Muslim | 79 | 14.4 |
| Catholic | 11 | 2.0 |
| Other | 1 | 0.2 |
| Ethnicity of the respondents | ||
| Amhara | 240 | 43.7 |
| Oromo | 151 | 27.5 |
| Gurage | 85 | 15.5 |
| Tigire | 56 | 10.2 |
| Other | 17 | 3.1 |
| Marital status | ||
| Married | 344 | 62.7 |
| Unmarried | 205 | 37.3 |
| Educational status of the mother | 72 | 13.1 |
| Unable to read and write | 49 | 8.9 |
| Read and write | 23 | 4.2 |
| Primary education | 137 | 25 |
| Secondary education | 156 | 28.4 |
| Vocational Diploma | 44 | 8.0 |
| Degree and above | 140 | 25.5 |
| Respondents occupational | ||
| Own business | 138 | 25.1 |
| House wife | 128 | 23.3 |
| Private employee | 101 | 18.4 |
| Government employee | 79 | 14.4 |
| Unemployed | 40 | 7.3 |
| Daily laborer | 38 | 6.9 |
| Other | 25 | 4.6 |
| Household monthly income (ETB)a | ||
| < 1500 | 239 | 25.3 |
| 1501–2800 | 139 | 25.3 |
| 2801–5000 | 164 | 29.9 |
| > 5000 | 107 | 19.5 |
| Age of the husband (n = 352) | ||
| 23–35 | 104 | 29.5 |
| 36–50 | 176 | 50.0 |
| > 50 | 72 | 20.5 |
| Religion of the husband (n = 352) | ||
| Orthodox | 229 | 65.1 |
| Muslim | 57 | 16.2 |
| Protestant | 49 | 13.9 |
| Catholic | 14 | 4.0 |
| Other | 1 | 0.4 |
| Husband educational status (n = 352) | ||
| Unable to read and write | 32 | 9.1 |
| Read and write | 4 | 1.1 |
| Primary education | 37 | 10.5 |
| Secondary education | 100 | 28.4 |
| Vocational diploma | 27 | 7.7 |
| University degree | 152 | 43.2 |
| Husband occupation | ||
| Private employee | 136 | 38.6 |
| Government employee | 90 | 25.6 |
| Own business | 76 | 21.6 |
| Non-governmental organization | 20 | 5.7 |
| Daily laborer | 18 | 5.1 |
| Other | 12 | 3.4 |
| Have you heard about iodized salt | ||
| Yes | 485 | 88.3 |
| No | 64 | 11.7 |
| The source of information about iodized salt | ||
| Radio, television | 402 | 73.2 |
| Printed material | 68 | 12.4 |
| Friends/neighbors | 26 | 4.7 |
| Health workers | 20 | 3.7 |
| Others | 2 | 0.4 |
| Have you heard the effects of iodine deficiency on human | ||
| Yes | 436 | 79.4 |
| No | 113 | 20.6 |
| Iodized salt should be handled in the store and household with great care than non-iodized | ||
| Yes | 86 | 15.7 |
| No | 463 | 84.3 |
| What are the advantage of using iodized salt? | ||
| Better test | 24 | 4.4 |
| Better digestion | 3 | 0.5 |
| Makeup for iodine in the human body (prevent IDD such as goiter, abortion) | 401 | 73 |
| I don’t know | 99 | 18 |
| Other | 22 | 4 |
| What is the consequence of Iodine deficiency? | ||
| Goiter | 420 | 76.5 |
| Cretinism/mental retardation in children | 118 | 21.5 |
| Abortion/still birth/miscarriage | 96 | 17.5 |
| Regular consumption of iodized salt can remove iodine deficiency in the body? | ||
| Yes | 408 | 74.3 |
| No | 141 | 25.7 |
| Health risk of unborn baby if there is lack of iodine in the diet of pregnant women? | ||
| Risk of being mentally impaired | 170 | 31 |
| Risk of being physically impaired | 68 | 12.4 |
| I don’t know | 270 | 49.5 |
| Other | 39 | 7.1 |
| Group of population should receive much iodine than other | ||
| Children | 220 | 40.1 |
| Pregnant women | 179 | 32.6 |
| All people need same amount | 195 | 35.5 |
| I don’t know | 92 | 16 |
| Other | 4 | 0.7 |
| Is there legal frame exist in Ethiopia which prohibit production, trade and sales of non-iodized salt? | ||
| Yes | 70 | 12.8 |
| No | 246 | 44.8 |
| I don’t know | 233 | 42.4 |
| Does iodine in the salt affect its test? | ||
| Yes | 75 | 13.7 |
| No | 329 | 59.9 |
| I don’t know | 145 | 26.4 |
| In what place should iodized salt be kept | ||
| Dry place | 235 | 42.8 |
| With no direct sunlight contact | 71 | 12.9 |
| In closed container | 358 | 65.3 |
| It doesn’t need special place | 31 | 5.6 |
| I don’t know | ||
| Timing of adding salt during food cooking process | ||
| At the beginning | 45 | 8.4 |
| In the middle | 168 | 30.8 |
| At the end | 334 | 60.8 |
| Where do you usually store your salt | ||
| In an open package | 25 | 4.6 |
| In container without lid | 36 | 6.5 |
| In container with closed lid | 488 | 88.9 |
| Iodine test result | ||
| Not iodized (0 ppm) | 160 | 29.1 |
| Inadequate iodine in the salt (< 15 ppm) | 200 | 36.4 |
| Adequate iodine in the salt (> 15 ppm) | 184 | 33.5 |
| No salt at home | 5 | 0.9 |
| Place where salt is store | ||
| Exposed to sun light | 4 | 0.7 |
| Near to fire in the kitchen | 7 | 1.3 |
| Far from sun light and fire | 536 | 97.6 |
| Other | 2 | 0.4 |
aIndicate One US Dollar = 27.00 Ethiopian Birr (ETB)