Table 2.
Selected types of food used by the respondent and her/his family with its frequency of consumption per week in Dawro zone, southwest Ethiopia, 2017, (n = 652)
| Food type | Frequency of consumption per week | ||||
|---|---|---|---|---|---|
| Every day No (%) |
4-6x/week No (%) |
1-3x/week No (%) |
Sometimes No (%) |
Never No (%) |
|
| Cassava | 0 (0.0) | 17 (2.6) | 114 (17.5) | 232(35.6) | 289 (44.3) |
| Cabbage | 0 (0.0) | 33 (5.1) | 336 (51.5) | 222 (34.0) | 61 (9.4) |
| Kale | 155(23.8) | 205 (31.4) | 250 (38.3) | 33 (5.1) | 9 (1.4) |
| Sorghum | 3 (0.5) | 62 (9.5) | 162 (24.8) | 228 (35.0) | 197 (30.2) |
| Sweet potato | 26 (4.0) | 79 (12.1) | 217 (33.3) | 243 (37.3) | 87 (13.3) |
| Soya bean | 0 (0.0) | 4 (0.6) | 100 (15.3) | 176 (27.0) | 372 (57.1) |
| Fish | 0 (0.0) | 0 (0.0) | 49 (7.5) | 60 (9.2) | 543 (83.3) |
| Egg | 5 (0.8) | 34 (5.2) | 301 (46.2) | 287 (44.0) | 25 (3.8) |
| Milk & milk products | 33 (5.1) | 55 (8.4) | 327 (50.2) | 226 (34.7) | 11 (1.7) |
Bolded food items considered as containing goitrogenic substances (risk)
Non-bolded food items considered as sources of iodine (Protective)