Affiliation:
1. Department of Food Technology and Process Engineering, Wollega University, P.O. Box 395, Nekemte, Ethiopia
2. Department of Food Science and Nutrition, Wollega University, P.O. Box 395, Nekemte, Ethiopia
3. Department of Public Health, Institute of Health Science, Wollega University, P.O. Box 395, Nekemte, Ethiopia
Abstract
Appropriate knowledge, practice, and availability of iodized salt are used to eliminate iodine deficiency disorders. However, little is known about the availability of adequately iodized salt in the western part of Ethiopia. Thus, the aim of this study was to assess knowledge, practice, and availability of iodized salt and associated factors at household level in Jibat woreda, Ethiopia. Community-based cross-sectional study was conducted using structured and pretested questionnaire interview. Sampling salt was tested by the iodometric titration method. The result showed that iodine content more than 90% was considered as adequately iodized salt. The result of this study shown that among the 357 salt samples, 191(53.5%) households had good knowledge on iodized salt while 166 (46.5%) had poor knowledge on iodized salt. In addition, the result of the study revealed that 162 (45.4%) had good practice of iodized salt, whereas 195 (54.6%) had poor practice of iodized salt. The result of this study also shown that 149 (41.7%) households were using adequately iodized salt while 208 (58.3%) were using inadequate iodized salt in study area. Residence area, education level, household job, and average monthly income were significantly associated with knowledge of iodized salt at household level. Residence area, educational level, average monthly income, and expose to sunlight were significantly associated with availability of adequately iodized salt. In this finding, the knowledge and practices of iodized salt at household level in Jibat woreda, Ethiopia, were poor, and the availability of iodine in iodized salt was inadequate. This is associated to residence area, education level of household, and average monthly income. Therefore, any concerned body/institution should have to work in the above gabs of the knowledge, practice, and availability of iodized salt.
Reference34 articles.
1. Assessment of iodine deficiency disorders and monitoring their elimination: a guide for programme managers;World Health Organization,2007
2. Use of iodized salt in processed foods in select countries around the world and the role of food processors;S. D. Ohlhorst;Comprehensive reviews in food science and food safety,2012
3. World Health OrganizationIodine status worldwide: WHO global database on iodine deficiency2004Geneva, SwitzerlandWHO
4. World Health OrganizationAssessment of iodine deficiency disorders and monitoring their elimination: a guide for programme managers2001GenevaWorld Health Organization
5. Dietary iodine intake and prevalence of iodine deficiency disorders in adults;M. Verma;Journal of nutritional & environmental medicine,2001