Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food...Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food establishments, 13 restaurants, and 15 diners using non-probabilistic convenience sampling. Interviews were conducted with workers to assess knowledge, attitudes, and practices regarding salt reduction. The findings were analyzed to determine effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the link with high blood pressure, understanding of other health problems was limited. Positive attitudes were observed toward healthy cooking and reducing sodium in pre-prepared food, especially in restaurants. Over 70% expressed a desire to reduce salt in food services, with more than 80% indicating a need for staff training, particularly in cafeterias lacking knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available. However, some individuals were reluctant to reduce salt/sodium intake, citing concerns about taste, food variety, and customer complaints. Obstacles to reducing salt/sodium levels included limited accessibility and the cost of low-sodium ingredients. The data collection tools and methodologies used in this study can serve as a foundation for future investigations and strategies to reduce salt consumption in food services. The study recommends government support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the productive sector is crucial for creating healthy environments. This research presents valuable evidence regarding the utilization of salt and sodium in the gastronomic sector, thereby assisting in the decision-making process for public health initiatives and the prevention of non-communicable chronic diseases. It highlights the significance of tackling sodium reduction in food services to encourage the adoption of healthy culinary practices and enhance the overall health of the population.展开更多
This article presents a current EU project on the interpretation of Gastronomic European cultural heritage.Europe’s cultural heritage is highly diverse.This is by no means limited to museums,theatres,or castles;gastr...This article presents a current EU project on the interpretation of Gastronomic European cultural heritage.Europe’s cultural heritage is highly diverse.This is by no means limited to museums,theatres,or castles;gastronomic traditions are also part of Europe’s cultural heritage.As an essential part of the collective European memory,it is essential to preserve this diversity.From an economic perspective,the preservation of cultural heritage is a crucial task for the future.Within the EU,more than 300,000 people work in the cultural heritage sector;in addition,there are about 7.8 million jobs in the EU that correlate indirectly with cultural heritage(e.g.,tourism).How could gastronomic traditions be used to support a sustainable tourisms development?展开更多
文摘Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food establishments, 13 restaurants, and 15 diners using non-probabilistic convenience sampling. Interviews were conducted with workers to assess knowledge, attitudes, and practices regarding salt reduction. The findings were analyzed to determine effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the link with high blood pressure, understanding of other health problems was limited. Positive attitudes were observed toward healthy cooking and reducing sodium in pre-prepared food, especially in restaurants. Over 70% expressed a desire to reduce salt in food services, with more than 80% indicating a need for staff training, particularly in cafeterias lacking knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available. However, some individuals were reluctant to reduce salt/sodium intake, citing concerns about taste, food variety, and customer complaints. Obstacles to reducing salt/sodium levels included limited accessibility and the cost of low-sodium ingredients. The data collection tools and methodologies used in this study can serve as a foundation for future investigations and strategies to reduce salt consumption in food services. The study recommends government support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the productive sector is crucial for creating healthy environments. This research presents valuable evidence regarding the utilization of salt and sodium in the gastronomic sector, thereby assisting in the decision-making process for public health initiatives and the prevention of non-communicable chronic diseases. It highlights the significance of tackling sodium reduction in food services to encourage the adoption of healthy culinary practices and enhance the overall health of the population.
基金Acknowledgement:This research was supported in part by a grant from the European Union.
文摘This article presents a current EU project on the interpretation of Gastronomic European cultural heritage.Europe’s cultural heritage is highly diverse.This is by no means limited to museums,theatres,or castles;gastronomic traditions are also part of Europe’s cultural heritage.As an essential part of the collective European memory,it is essential to preserve this diversity.From an economic perspective,the preservation of cultural heritage is a crucial task for the future.Within the EU,more than 300,000 people work in the cultural heritage sector;in addition,there are about 7.8 million jobs in the EU that correlate indirectly with cultural heritage(e.g.,tourism).How could gastronomic traditions be used to support a sustainable tourisms development?
