Table 2. Knowledge & practice of pregnant women on iodized salt utilization (N = 145) in BUNMAP cohort study, Butajira, Ethiopia, February 2019.
Variables | Frequency (%) |
---|---|
Knowledge | |
Good | 84(57.9) |
Poor | 61(42.1) |
Type of salt purchased for daily use (respondent’s answer) | |
Iodized | 85 (58.6) |
Non-iodized | 60 (41.4) |
Way of identification of iodized salt by respondent | |
Being finer | 20 (23.5) |
Being cleaner | 26 (30.6) |
Reading label | 39 (45.9) |
Reason for not buying iodized salt (n = 60) | |
More expensive | 17 (28.3) |
Not knowing the benefit | 34 (56.7) |
Not available | 9 (15) |
Kind of salt consumed | |
Packed/ powdered | 65 (44.8) |
Loose /coarse | 80 (55.2) |
Salt purchasing frequency | |
Weekly | 21 (14.5) |
Every two weeks | 73 (50.3) |
Monthly | 51 (35.2) |
Salt purchasing place | |
Open market | 70 (48.3) |
Retail shop | 75 (51.7) |
Salt storage place | |
Dry & cool area | 119 (82.1) |
Moisture & fire/sunlight exposed area | 26 (17.9) |
Type of salt container | |
with cover | 124 (85.5) |
without cover | 21 (14.5) |
Salt adding time | |
At the beginning of the cooking process | 21 (14.5) |
In the middle of the cooking process | 77 (53.1) |
At the end of cooking & after cooling | 47 (32.4) |