Assessing food vendor receptiveness to healthier options: a study of knowledge, attitudes, practices, and perceived barriers regarding salt, sugar, and oil reduction in cafeteria food vendors.

BACKGROUND

Prioritizing policies that address major non-communicable disease (NCD) risk factors, such as poor diet, is a cost-effective way to improve health outcomes. While education can enhance knowledge and practices in the short term, recent trends show that structural and policy-based initiatives, such as setting mandatory salt, sugar, and oil (SOS) targets are effective means of changing dietary behaviours and reducing NCD risk factors. However, few studies have surveyed the KAP of food vendors in workplaces and educational institutions and assessed their receptiveness to serving low-SOS dishes. This study aimed to evaluate the knowledge, attitudes, and practices (KAP) regarding salt, oil, and sugar (SOS) consumption and use, as well as the barriers, and enablers of these practices amongst food operators within Malaysia's out-of-home sector.

METHODS

This study employed a cross-sectional, descriptive survey design to assess knowledge, attitudes, and practices (KAP) related to the consumption of salt, oil, and sugar and their use in food preparation amongst campus canteen staff at two Malaysian higher education institutions. Data were collected anonymously from 38 participants, which included representatives from all independent canteen operators on the premises. The study also explored the barriers and enablers vendors encounter in reducing salt and sugar usage.

RESULTS

The study found that most participants were aware of the health risks associated with high salt, oil, and sugar (SOS) consumption and had positive attitudes towards reducing dietary SOS intake in general, though these attitudes did not extend to their own food preparations. However, their knowledge of recommended dietary guidelines was poor, and actual practices related to SOS reduction were inadequate. Barriers to reducing SOS included concerns about taste and customer acceptance, as well as the lack of standardized guidelines and tools for measuring SOS in food preparation.

CONCLUSIONS

This study identifies gaps in knowledge and practices related to SOS reduction among the surveyed food vendors. While vendors acknowledge the health risks of high SOS consumption, there is a lack of awareness of dietary guidelines and practical low-SOS cooking methods, highlighting the need for regular monitoring, vendor education, and support in promoting healthier food options.