Research Article
Iodine Deficiency Disorder and Knowledge about Benefit and Food Source of Iodine among Adolescent Girls in the North Shewa Zone of Amhara Region
Table 4
Knowledge about the benefits and food sources of iodine by study participants, 2019.
| | Variables | Responses | Frequency (%) |
| | Do you know locally available foods used as a source of iodine? (n = 625) | Yes | 428 (68.5) | | No | 197 (31.5) | | Iodine source foods (n = 428) | Salt | 309 (72.2) | | Cereals | 81 (18.9) | | Legumes | 69 (16.1) | | Fruits | 29 (6.) | | Vegetables | 57 (13.3) | | Others | 15 (3.5) | | Do you know the benefit of iodine-rich foods? (n = 625) | Yes | 392 (62.7) | | No | 233 (37.3) | | Benefits of iodine (n = 392) | Prevents goiter | 216 (55.1) | | Good health | 178 (45.4) | | Prevent cretinism | 84 (21.4) | | Mental development | 80 (20.4) | | Physical growth | 73 (18.6) | | Prevent abortion or still birth | 32 (8.2) | | Others | 21 (5.3) | | Heard about iodized salt (n = 625) | Yes | 376 (60.2) | | No | 249 (39.8) | | Primary source of information (n = 376) | Teachers | 148 (39.4) | | Mass media | 136 (36.2) | | Health workers | 106 (28.2) | | Relatives/friends | 46 (12.2) | | Others | 22 (5.1) | | Type of salt used (n = 625) | Packed | 375 (60.0) | | Unpacked | 205 (32.8) | | Both | 45 (7.2) | | Salt storage container (n = 625) | Closed container | 568 (90.9) | | Open container | 57 (9.1) | | Usual time of adding salt during cooking (n = 625) | At the beginning of cooking | 122 (19.5) | | In the middle of cooking | 310 (49.6) | | Immediately before the end of cooking | 153 (24.5) | | After cooking | 40 (6.4) |
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