Aspects | Barriers | Motivators |
Personal/family | Perceive they consume an “adequate amount or low level of salt”. Salt is an essential source of flavor during food preparation. Food without salt is not tasty and/or is associated with illness (“hospital food taste”). There is a fear family members reject less salty foods. | Search for family well-being associated with feelings of protection. Positive attitude towards reducing salt use. Positive attitude in the use of “aromatics” and natural spices to flavor meals. Children can figure as facilitators and promoters of behavior change. Family and personal history of NCDs and risk factors (HT). |
Population lifestyle | Perceive that the availability of time to cook is reduced. Mention that food preparation is not a priority as it competes with other activities. Trend in the consumption of harmful culinary preparations, especially in young generations. | Desire to improve the state of health, body weight, physical appearance and feel better. |
Environmental | Growing consumption and accessibility of unhealthy foods. Healthy foods are perceived as more expensive than others. Unaware of the existence of salt substitutes. Increased exposure to prepackaged food advertising with a wide variety of persuasive marketing strategies (low cost, promotions, lifestyle trend). Nutritional information is unclear and sometimes considered unreliable. High variability in sodium content in prepackaged products. Wide range of products with medium and high sodium content in food services. | Availability of some healthy eating options in restaurants. |
Health services | The health team does not provide the population with the information required on the subject. | Interest in receiving information on the subject from trained and reliable personnel (experts) |