| Practices | Proportion who strongly agree or agree (%) |
| Adds salt to food during its preparation | 82.2 |
| Adds salt to ready-to-serve preparations | 22.8 |
| Adds ingredients with high sodium content to ready-to-serve preparations | 19.3 |
| Uses ingredients with high sodium content |
|
| Sauces and dressings | 93.0 |
| Processed meats | 93.0 |
| Cheeses | 89.5 |
| Condiments and bouillon cubes | 77.2 |
| Dressings and chili sauces | 71.9 |
| Places saltshakers, sauces, dressings, etc., on tables for customers to use | 52.6 |
| Prepares low-sodium food and beverages | 68.4 |
| Uses salt substitutes | 7.0 |
| Reviews nutritional information to select low-sodium products | 35.0 |
| Measures the amount of salt added to preparations | 80.7 |
| Measures the amount of ingredients with high sodium content added to preparations | 79.0 |
| Provides training to cooks to reduce the amount of salt/sodium | 22.8 |
| Uses other types of salt besides regular table salt | |
| Sea salt | 31.6 |
| Pink salt | 24.6 |
| Himalayansalt | 14.0 |