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Table 2 Selected types of food used by the respondent and her/his family with its frequency of consumption per week in Dawro zone, southwest Ethiopia, 2017, (n = 652)

From: Magnitude of iodine deficiency disorder and associated factors in Dawro zone, Southwest Ethiopia; the hidden hunger: a cross-sectional study

Food typeFrequency of consumption per week
Every day
No (%)
4-6x/week
No (%)
1-3x/week
No (%)
Sometimes
No (%)
Never
No (%)
Cassava0 (0.0)17 (2.6)114 (17.5)232(35.6)289 (44.3)
Cabbage0 (0.0)33 (5.1)336 (51.5)222 (34.0)61 (9.4)
Kale155(23.8)205 (31.4)250 (38.3)33 (5.1)9 (1.4)
Sorghum3 (0.5)62 (9.5)162 (24.8)228 (35.0)197 (30.2)
Sweet potato26 (4.0)79 (12.1)217 (33.3)243 (37.3)87 (13.3)
Soya bean0 (0.0)4 (0.6)100 (15.3)176 (27.0)372 (57.1)
Fish0 (0.0)0 (0.0)49 (7.5)60 (9.2)543 (83.3)
Egg5 (0.8)34 (5.2)301 (46.2)287 (44.0)25 (3.8)
Milk & milk products33 (5.1)55 (8.4)327 (50.2)226 (34.7)11 (1.7)
  1. Bolded food items considered as containing goitrogenic substances (risk)
  2. Non-bolded food items considered as sources of iodine (Protective)