Aspects

Barriers

Motivators

Personal/family

Ÿ Perceive they consume an “adequate amount or low level of salt”.

Ÿ Salt is an essential source of flavor during food preparation.

Ÿ Food without salt is not tasty and/or is associated with illness (“hospital food taste”).

Ÿ There is a fear family members reject less salty foods.

Ÿ Search for family well-being associated with feelings of protection.

Ÿ Positive attitude towards reducing salt use.

Ÿ Positive attitude in the use of “aromatics” and natural spices to flavor meals.

Ÿ Children can figure as facilitators and promoters of behavior change.

Ÿ Family and personal history of NCDs and risk factors (HT).

Population lifestyle

Ÿ Perceive that the availability of time to cook is reduced.

Ÿ Mention that food preparation is not a priority as it competes with other activities.

Ÿ Trend in the consumption of harmful culinary preparations, especially in young generations.

Ÿ Desire to improve the state of health, body weight, physical appearance and feel better.

Environmental

Ÿ Growing consumption and accessibility of unhealthy foods.

Ÿ Healthy foods are perceived as more expensive than others.

Ÿ Unaware of the existence of salt substitutes.

Ÿ Increased exposure to prepackaged food advertising with a wide variety of persuasive marketing strategies (low cost, promotions, lifestyle trend).

Ÿ Nutritional information is unclear and sometimes considered unreliable.

Ÿ High variability in sodium content in prepackaged products.

Ÿ Wide range of products with medium and high sodium content in food services.

Ÿ Availability of some healthy eating options in restaurants.

Health services

Ÿ The health team does not provide the population with the information required on the subject.

Ÿ Interest in receiving information on the subject from trained and reliable personnel (experts)