Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions.

ABSTRACT:

Objectives

To determine if the amount of salt delivered by standard salt shakers commonly used in English independent takeaways varies between those with five and 17 holes; and to determine if any differences are robust to variations in: the amount of salt in the shaker, the length of time spent shaking, and the person serving.

Design

Four laboratory experiments comparing the amount of salt delivered by shakers. Independent variables considered were: type of shaker used (five or 17 holes), amount of salt in the shaker before shaking commences (shaker full, half full or nearly empty), time spent shaking (3s, 5s or 10s), and individual serving.

Setting

Controlled, laboratory, conditions.

Participants

A quota-based convenience sample of 10 participants (five women

SUBMITTER: Goffe L 

PROVIDER: S-EPMC5036815 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature