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