Knowledge, Practice, and Availability of Iodized Salt and Associated Factors in Jibat Woreda, West Shoa Zone, Ethiopia

Table 3

Frequency distribution of respondents’ about practice of iodized salt in the study area.

Variable	Frequency	Percent
Which of iodine rich foods source you practice know?
Sea foods	22	6.2%
Meats and its product	28	7.8%
Iodized salt	23	6.4%
Milk and its product	73	20.4%
Others	40	11.3%
Do not know	171	47.9%
Salt container
Container with cover	317	88.8%
Container without cover	40	11.2%
Salt storage place
Dry and cool place	347	97.2%
Moisture/heat area	10	2.8%
Washing salt before use
Yes	71	19.9%
No	286	80.1%
Types of salt do you use know
Iodized salt only	33	9.2%
Uniodized salt	158	44.3%
Do not know	166	46.5%
Where do you usually purchase salt?
Shop	87	24.4%
Big/small market	270	75.6%
Period of use (weeks)
<1 week	236	66.1%
1-2 weeks	96	26.9%
weeks	25	7.0%
Expose to sunlight?
Yes	10	2.8%
No	347	97.2%
Practice (add) of salt while cooking
In the beginning	115	32.2%
Halfway through cooking	206	57.7%
After cooking	11	3.1%
Towards the end	25	7.0%
Taste difference between iodized salt and salt no chemical (iodine) added?
Yes	67	18.8%
No	61	17.1%
Do not know	229	64.1%
Practice level of participant
Good	162	45.4%
Poor	195	54.6%