Household Cooking and Eating out: Food Practices and Perceptions of Salt/Sodium Consumption in Costa Rica

Adriana Blanco-Metzler, Hilda Núñez-Rivas, Jaritza Vega-Solano, María A. Montero-Campos, Karla Benavides-Aguilar and Nazareth Cubillo-Rodríguez
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Adriana Blanco-Metzler: Costa Rican Institute of Research and Teaching in Nutrition and Health (INCIENSA), Tres Ríos 4-2250, Costa Rica
Hilda Núñez-Rivas: Costa Rican Institute of Research and Teaching in Nutrition and Health (INCIENSA), Tres Ríos 4-2250, Costa Rica
Jaritza Vega-Solano: Costa Rican Institute of Research and Teaching in Nutrition and Health (INCIENSA), Tres Ríos 4-2250, Costa Rica
María A. Montero-Campos: Costa Rican Institute of Research and Teaching in Nutrition and Health (INCIENSA), Tres Ríos 4-2250, Costa Rica
Karla Benavides-Aguilar: Costa Rican Institute of Research and Teaching in Nutrition and Health (INCIENSA), Tres Ríos 4-2250, Costa Rica
Nazareth Cubillo-Rodríguez: Project Consultant, International Development Research Centre (IDRC), Llorente de Tibas 11303, Costa Rica

IJERPH, 2021, vol. 18, issue 3, 1-19

Abstract: This research aims to study the food practices and perceptions related to excessive consumption of salt/sodium when cooking and eating outside the home in a study population representing the wide intergenerational and sociocultural diversity of Costa Rica. Key communities from around the country, cultural experts, and key informants were selected. Four qualitative research techniques were applied. Data was systematized based on the Social Ecological Model. Women are generally in charge of cooking and family food purchases. Salt is perceived as a basic ingredient, used in small amounts that can be reduced—but not eliminated—when cooking. Changes in food preparations and emotions associated with the consumption of homemade food with salt were identified. The population likes to eat out, where the establishments selected depend mainly on age group and income. Beyond cultural and geographical differences, age aspects are suggested as being the main differentiators, in terms of use of salt, seasonings, and condiments in the preparation of food at home, the recipes prepared, and the selection of establishments in which to eat out. The deeply rooted values and meanings associated with salt in food indicate that the implementation of salt reduction strategies in Costa Rica is challenging.

Keywords: salt; salt reduction; sodium; practices; perceptions; household; eating out of home (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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