Perceptions | Proportion who strongly agree or agree (%) |
Could acquire the knowledge to reduce the quantity of salt/sodium in preparations through culinary training. | 85.8 |
The health of customers would improve if the use of salt is reduced. | 84.2 |
The amount of salt used in the food service preparations is adequate. | 82.5 |
Salt is added to food to enhance its flavor. | 63.1 |
Reducing the amount of salt in the menu could improve the image of the food service. | 56.1 |
Reducing salt in preparations would not negatively impact sales. | 54.4 |
There is pressure from the gastronomic sector to offer healthy food and beverages to customers. | 52.6 |
The nutritional information on food labels is easy to understand. | 47.4 |
Customers would choose options from the menu that are identified as low in salt/sodium. | 43.8 |
Table salt is less healthy than other types of salt. | 40.3 |