Tüketicilerin Tuz ve Tuzlu Gıda Tüketimine İlişkin Bilgi ve Tutumları Üzerine Bir Araştırma
A Study on Consumers' Knowledge and Attitudes on Salt and Salty Food Consumption

Summary/Abstract: The research was conducted to evaluate the knowledge, attitudes and behaviors of consumers about salt and salty food consumption. It is known that salt consumption is closely related to health and is important for public health. 467 adult consumers who were shopping in markets and neighborhood markets in four neighborhoods of Ankara Etimesgut district participated in the research. The data were collected with a face-to-face questionnaire filled by the researcher. According to the research findings, it was determined that the participants had limited knowledge about the relationship between salt consumption and health. It was determined that the attitudes and behaviors of the participants in the consumption of salt and salty foods were not in a way that would help reduce salt. It has been determined that most of the participants add salt to the food before tasting the food, add salt to the soup, eggs, salad and greens at the table, and like to consume products such as pickles and brine. It should be considered that the campaigns for consumers by state institutions, local governments, schools and the media will increase the knowledge level of people and accordingly change their attitudes and behaviors, such studies should be carried out up-to-date and continuously

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