Participants’ attitudes | Proportion who strongly agree or agree (%) |
Willingness to receive training to reduce the use of salt and high-sodium products in food preparation | 80.6 |
Interested in reducing the amount of discretionary salt | 77.2 |
Willing to implement strategies to reduce the use of salt and high-sodium products | 77.2 |
Willing to purchase and use low-sodium products | 70.2 |
Interested in measuring the amount of salt added to preparations | 70.1 |
Interested in reducing the use of ingredients or products with high sodium content | 68.4 |
Interested in reviewing nutritional information to select low-sodium products | 54.4 |