Advanced Search
Journal search
Journal cover: British Food Journal

British Food Journal

ISSN: 0007-070X

Online from: 1899

Subject Area: Industry and Public Sector Management

Content: Latest Issue | icon: RSS Latest Issue RSS | Previous Issues


Icon: .Table of Contents.Next article.Icon: .

Knowledge, attitudes and eating habits of teenagers with respect to salt in their diet

Document Information:
Title:Knowledge, attitudes and eating habits of teenagers with respect to salt in their diet
Author(s):Sadie L. North, (Graduate in Food and Nutrition from the University of Nottingham, currently working at Marks & Spencer plc, Leeds, UK.), Roger J. Neale, (Senior Lecturer in Human Nutrition in the Department of Applied Biochemistry and Food Science, University of Nottingham, Loughborough, UK.)
Citation:Sadie L. North, Roger J. Neale, (1995) "Knowledge, attitudes and eating habits of teenagers with respect to salt in their diet", British Food Journal, Vol. 97 Iss: 5, pp.3 - 11
Keywords:Children, Consumer attitudes, Diet, Food, Marketing
Article type:Research paper
DOI:10.1108/00070709510091010 (Permanent URL)
Publisher:MCB UP Ltd
Abstract:Secondary school children's knowledge, attitudes and eating habits towards dietary salt (NaC1) were measured by self-completed questionnaires in schools in Nottinghamshire (East Midlands of England) and analysed on the basis of age and sex. The results showed that a very high proportion (86 to 98 per cent) of children (both boys and girls) add salt to foods, with approximately 70 per cent of the younger children adding salt before tasting. The most popular food to which salt was added was chips (94 per cent of all children) and the least popular were pasta, soup and salad. The majority of the children perceived their own salt intake as medium in level, but this perception did not discriminate between added salt and salt present in processed food, about which their knowledge was fairly poor. Comparison of the sodium (Na) content of pastry samples produced by an in-house recipe in several Nottingham schools showed them to vary five-fold, but in every case except one they were lower than the Na level of a commercial pastry mix marketed to school meals authorities. Consideration should be given to a substantial reduction in Na contents of a range of both in-house recipe foods and prepacked processed foods provided to children in school meals.

Fulltext Options:



Existing customers: login
to access this document


- Forgot password?
- Athens/Institutional login



Downloadable; Printable; Owned
HTML, PDF (60kb)

Due to our platform migration, pay-per-view is temporarily unavailable.

To purchase this item please login or register.


- Forgot password?

Recommend to your librarian

Complete and print this form to request this document from your librarian

Marked list

Bookmark & share

Reprints & permissions