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