TITLE:
Knowledge, Attitudes, Practices, and Perceptions for Salt/Sodium Reduction in the Gastronomic Sector of Costa Rica
AUTHORS:
Hilda P. Núñez-Rivas, Marlene Roselló-Araya, Adriana Blanco-Metzler, Benavides-Aguilar Karla, Karol Madriz-Morales
KEYWORDS:
Salt, Sodium, Gastronomic Sector, Food Environment, Knowledge, Attitudes, Practices, Perceptions, Non-Communicable Chronic Diseases
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.11,
November
29,
2023
ABSTRACT: Excess sodium intake is associated with high blood
pressure and cardiovascular diseases. This study examined food services in
Costa Rica as a major source of sodium. The research included six cafeterias,
six fast food establishments, 13 restaurants, and 15 diners using
non-probabilistic convenience sampling. Interviews were conducted with workers
to assess knowledge, attitudes, and practices regarding salt reduction. The
findings were analyzed to determine
effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the
link with high blood pressure, understanding of other health problems
was limited. Positive attitudes were observed toward healthy cooking and
reducing sodium in pre-prepared food, especially in restaurants. Over 70%
expressed a desire to reduce salt in food services, with more than 80%
indicating a need for staff training, particularly in cafeterias lacking
knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available.
However, some individuals were reluctant to
reduce salt/sodium intake, citing concerns about taste, food variety,
and customer complaints. Obstacles to reducing
salt/sodium levels included limited accessibility and the cost of
low-sodium ingredients. The data collection tools and methodologies used in
this study can serve as a foundation for future investigations and strategies
to reduce salt consumption in food services. The study recommends government
support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the
productive sector is crucial for
creating healthy environments. This research presents valuable evidence
regarding the utilization of salt and sodium in the gastronomic sector, thereby
assisting in the decision-making process for public health initiatives and the
prevention of non-communicable chronic diseases. It highlights the significance
of tackling sodium reduction in food services to encourage the adoption of
healthy culinary practices and enhance the overall health of the population.