A qualitative exploration of knowledge, practices and training needs on the safe use of cooking salt among national home-grown school feeding programme food vendors in Southwest Nigeria
Authors:   Epidemiology and Biostatistics Research Unit, Institute for Advanced Medical Research and Training (IAMRAT), College of Medicine, University of Ibadan, Nigeria, Ajayi Ikeoluwapo Oyeneye ,   Department of Epidemiology and Medical Statistics, Faculty of Public Health, College of Medicine, University of Ibadan, Ibadan, Nigeria., Oyewole Oyediran Emmanuel ,   Department of Health Promotion and Education, Faculty of Public Health, College of Medicine, University of Ibadan, Ibadan, Nigeria., Onabanjo Oluseye Olusegun ,   Department of Nutrition and Dietetics, Federal University of Agriculture Abeokuta, Ogun State, Nigeria., Olawuwo Morenikeji ,   Department of Epidemiology and Medical Statistics, Faculty of Public Health, College of Medicine, University of Ibadan, Ibadan, Nigeria., Salisu Dolapo ,   Department of Epidemiology and Medical Statistics, Faculty of Public Health, College of Medicine, University of Ibadan, Ibadan, Nigeria., Ogunwale Akintayo Olamide ,   Department of Health Promotion and Education, Faculty of Public Health, College of Medicine, University of Ibadan, Ibadan, Nigeria; Department of General Studies, Oyo State College of Agriculture and Technology Igboora, Igboora, Oyo State, Nigeria.
Published: September 2022

This study assessed the knowledge, practices and training needs on the safe use of cooking salt among food vendors engaged in the National Home-Grown School Feeding Programme (NHGSFP) in Southwest Nigeria in order to inform tailoring of appropriate capacity building interventions. An exploratory qualitative study was conducted among 40 purposively selected food vendors engaged in NHGSFP in Oyo and Ogun States. Data were collected using a pretested key informant interview guide which contained information on knowledge of cooking salt, practices usually employed to ensure that school meals contain moderate salt, sources of available information on the use of cooking salt, previous training on the use of cooking salt and dispositions to being trained on the use of cooking salt. Data were tape-recorded and subjected to thematic analysis. Participants mentioned various health problems of excessive salt intake including hypertension and heart diseases. Practices food vendors usually indulge in to ensure moderate use of cooking salt in school meals include ‘gradual adding of salt to taste’, ‘reliance on personal discretions and aroma of meals’. Pre-employment orientation programme organized by the NHGSFP officials constituted the major source of information on cooking salt use. Other pertinent sources of information included mass media and adverts. Some food vendors emphasized that they were not specifically taught on cooking salt use. Participants commonly expressed willingness to be trained on safe use of cooking salt and acknowledged that such training would help them. Knowledge and practices on issues relating to safe use of cooking salt for preparing meals remained inadequate among the food vendors. Implementing training on the use of cooking salt and other condiments in preparation of school meals was considered essential towards promoting safe salt intake and reducing risk of cardiovascular disease among school-age children. Training intervention for food vendors which adopts sustainable strategies is recommended to address the phenomenon.