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 |