Adequately Iodized Salt Utilization and Associated Factors among Households in Tach Armachio District, Northwest Ethiopia: A Community-Based Cross-Sectional Study

Table 2

Storage condition and utilization practice of iodized salt at household level in Tach Armachiho district, Northwest Ethiopia 2019 (N = 555).

Variables	Category’s	Frequency (N)	Percentage
Used of ID salt cooking food	Yes	463	83.4
	No	92	16.6
Time salt added to cook in the last 24 hours	Early at the beginning of cooking	14	2.5
	Late in the middle of cooking	61	11.0
	At the end of cooking	354	63.8
	Right after cooking	126	22.7
Storage place in kitchen house	Near to the fire	149	26.8
	Away from the fire	406	73.2
Used covered container	Yes	483	87
	No	72	13
Storage container	Dry place	545	98.2
	Moisture place	10	1.8
Exposed to sunlight	Yes	88	15.9
	No	467	84.1
Type of salt	Packed	432	77.8
	Bulk	123	22.2
Where did you buy salt?	Retail shop	312	56.2
	Open market	213	38.4
	Wholesale	30	5.4
Distance travel to buy salt	≤1 hr walking on foot	417	75.1
	>1 hr walking on foot	138	24.9
Frequency of buying salt	Once a week	74	13.3
	Once a month	430	77.5
	Once in more than a month	51	9.2
Wash salts before consumption	Yes	13	2.3
	No	542	97.7
Use ID salt to preserve food	Yes	180	32.4
	No	176	31.7
	I do not remember	199	35.9
Salt iodine content ppm	1–14.99	216	38.9
	15–40	234	42.2
	>40	105	18.9