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Challenges and Advances towards Reformulating Processed Foods to Contain Low Salt in Sri Lanka | ||
| International Journal of Nutrition Sciences | ||
| مقاله 3، دوره 7، شماره 4، اسفند 2022، صفحه 203-209 اصل مقاله (347.5 K) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.30476/ijns.2022.97001.1205 | ||
| نویسندگان | ||
| Pandula Siribaddana1؛ Achala Jayatilleke* 2؛ Nalika Gunawardena2؛ Angela de Silva3؛ Champika Wickramasinghe4؛ Lakshman Gamlath4؛ Thilak Siriwardena4؛ Vindya Kumarapeli4؛ Janaki Vidanapathirana4؛ Shanthi Gunawardena4؛ Amaap Alagiyawanna4؛ Ishanka Thalagala5؛ Aravinda Wickramasinghe4؛ Prabha Kumari4؛ Prasad Ranatunga4؛ Sapumal Dhanapala2؛ Razia Pendse2 | ||
| 1Postgraduate Institute of Medicine, Colombo, Sri Lanka | ||
| 2World Health Organization (WHO) Country Office for Sri Lanka, Colombo, Sri Lanka | ||
| 3World Health Organization (WHO) Regional Office for South-East Asia, New Delhi, India | ||
| 4Ministry of Health and Indigenous Medical Services, Colombo, Sri Lanka | ||
| 5Faculty of Medicine, University of Moratuwa, Colombo, Sri Lanka | ||
| چکیده | ||
| Background: In Sri Lanka, consumption of foods high in salt is high. Efforts are underway to tackle this issue, including the reformulation of fast foods to contain less salt. To succeed, understanding the practices in using salt among restaurant owners, cooks, and chefs are important. The objective of this study was to explore the challenges that may prevent the reformulation of foods to contain less salt in selected food premises in Sri Lanka. Methods: In a qualitative study design using semi-structured interviews and focus groups as data gathering tools, food premises from ten districts in Sri Lanka were selected; while owners of food premises, chefs and cooks were the study population. Results: The study recognised several key themes related to the study objective including awareness and practices on salt use, ‘eating outside’ behaviour, dominance of experience when using salt, commercial vs. domestic use of salt and catering to the demand. Findings included both supportive and resistive perceptions and attitudes. Conclusion: Fears of competition and consumer demands may prevent restaurant owners, chefs and cooks from taking decisive steps towards lowering salt use. Training them on ways of lowering salt, while maintaining the appeal for foods and building trust on equitable implementation of salt lowering policies may win industry support. However, such efforts must parallel approaches to changing consumer behavior towards salt containing foods. | ||
| کلیدواژه‌ها | ||
| Diet؛ Salt؛ Reformulation؛ Food industry؛ Sri Lanka | ||
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