19Introduction: Iodine is essential for regulation of physical growth and neural development. Although, 20 fortification of iodine has been practiced decades before and iodized salt is available, handling and cultural 21 food preparation may affect the content of iodine in the dishes. Moreover, Dega Damot is mountainous area 22 that may lose its iodine via erosion. Therefore, this study aimed at determining the handling and adequacy of 23 iodine in the salt in Dega Damot district, West Gojjam Zone, Ethiopia. 24Method: Community based cross-sectional study was conducted from October 24 to November 15, 2017 on 25 802 households. Stratified multi-stage sampling was employed to select households. A total of 422 and 380 26 house-holds from low land and high land, respectively took part in the study. For the interview either the 27 husband or the spouse was selected randomly. Data on handling were collected by face-to-face interview 28 using structured questionnaires. The concentration of iodine was determined using Rapid Test Kit. 29Descriptive statistics were used to describe relevant findings on the handling of iodized salt. Both bivariate 30 and multivariate logistic regressions were analyzed to identify associated factors. 31Result: From 802 samples tested, 37 (4.6%) had iodine greater than 15parts per million. The majority 32 (94.5%) of the respondents have been roasting their salt for 'Dikus' preparation where as 91.1% of the 33 households stored their salt in open containers. Salts with closed containers (AOR=3.22, CI=1.31-7.89), 34 unroasted salts [AOR=5.23, CI=1.25-22.11], good knowledge on handling [AOR=5.55, CI=1.64-18.77], 35 salts from high land area [AOR=2.11, 9CI=1.02-4.37], were significantly associated with adequacy of iodine 36 Conclusions: Adequate utilization of iodine was very low. Roasting of salt was common. These 37 phenomena may be continued because 'Dikus' preparation is cultured in this population. We recommend the 38 supplementation of packed iodized salt in the dishes 39 40 41 42 3 43 103 Iodine determination 104 A teaspoon of salts collected from each household. The salts were tested for the content of iodine using the 105 iodine rapid test kit (MBI Kits International). MBI KITS is improved iodized salt Field Test kit for salt 106 fortified with potassium iodide. The interpretation of the result was based on color comparison with its chart 107 (0, 1-15 and more than 15 parts per million, ppm). The cut-off proportion of 15 PPM and above was 108 considered as adequately iodized salt using the WHO reference indicators for monitoring of iodized salt in 109 the household level [14]. 6 110 Operational definitions 111 Adequate iodine in the salt: If the iodine content of the tested salt was > 15 parts per million 112 Low iodine content: If the iodine content of the tested salt was < 15parts per million 113 No iodine: If the iodine content of the tested salt was 0 parts per million 114 Good knowledge on handling: If the respondent correctly answered greater than or equal to half of the 115 knowle...