Conocimientos y prácticas relacionadas con el uso de la saluna investigación exploratoria de chefs iberos para promover universidades saludables

Resumo

Background: It is important to involve chefs, the main players in the production of meals, in exploratory studies of behaviours to formulate effective interventions to promote healthy eating at universities. Therefore, the aim of this study were to assess the knowledge and practices of chefs associated with salt. Methods: This was a cross-sectional study with food handlers from canteens from north of Portugal (PT) and Spain (SP) public universities by questionnaire to assess the knowledge and practices associated with salt usage. Results: A total of 36 food handlers (12 from PT and 24 from SP) completed the survey. The SP food handlers were significantly younger (p=0.034), and the majority of subjects were female. The majority recognized the recommended level of daily salt intake and knew health impacts of excessive consumption. The biggest factor that determined the quantity of salt added to meals was the taste of food handler and the majority agreed with salt reduction. The main difficulty in salt reduction was the opinion of the consumer. The majority has interest in the inclusion of technology or new tools to help the salt measurement. The component of the meal more suitable to salt reduction was the soup (PT) and salads (SP) (p=0.013). Conclusions: The results of this study provide valuable insight into the many factors that influence salt usage and the opinions of chefs regarding salt reduction possibilities. This survey could be a first step in the development of strategies for bringing university canteen meals more healthy.