Table 2 Knowledge and attitude of mothers on iodized salt and utilization of iodized salt in rural households, Lay Armachiho District, Northwest Ethiopia, 2012 (N = 694)
Frequency | Percent | |
|---|---|---|
Type of salt used | ||
Packed* | 28 | 4.22 |
Course (not packed) | 666 | 95.78 |
Time to add salt while cooking food | ||
Early | 33 | 4.8 |
Middle | 95 | 13.7 |
Late/end | 547 | 78.8 |
After cooking | 14 | 2.0 |
Don’t know/not sure | 5 | 0.7 |
Sun light exposure | ||
Yes | 82 | 11.8 |
No | 607 | 87.5 |
How it stored (storage material) | ||
Kept open (open container) | 101 | 14.6 |
Kept closed (closed container) | 587 | 84.6 |
Both | 5 | 0.8 |
Storage with relation to fire | ||
Near to fire | 317 | 45.7 |
Away from fire | 372 | 53.6 |
Both | 5 | 0.7 |
Salt iodine level | ||
0 ppm | 260 | 37.5 |
1-15 ppm | 228 | 32.8 |
16-30 ppm | 206 | 29.7 |