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
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.
Authors
- Yee‐How Say (ORCID: https://orcid.org/0000-0003-2363-5239)
- Felicia Fei‐Lei Chung (ORCID: https://orcid.org/0000-0003-1043-4948)
- Pei Boon Ooi (ORCID: https://orcid.org/0000-0002-7259-3381)
- Yook Chin Chia (ORCID: https://orcid.org/0000-0003-1995-0359)
- J. C. Ng (ORCID: https://orcid.org/0009-0003-3961-1773)
- Kelvin Gunawan
- Kevin Lee (ORCID: https://orcid.org/0000-0001-6334-3383)
- Tze Pheng Lau (ORCID: https://orcid.org/0000-0003-1755-6622)
- Maong Hui Cheng (ORCID: https://orcid.org/0000-0003-2945-2169)
- Wen Xuan Chia
Institutions
- Sunway University (MY)
Publication Details
- Journal
- BMC Nutrition
- Published
- 2025-03-14
- DOI
- https://doi.org/10.1186/s40795-025-01037-x
- Primary Topic
- Obesity, Physical Activity, Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.00