Developing a policy to reduce the salt content of food consumed outside the home in Malaysia: protocol of a qualitative study.
Developing a policy to reduce the salt content of food consumed outside the home in Malaysia: protocol of a qualitative study.
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DOI:
10.1136/bmjopen-2020-044628
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发表时间:
2021-07-23
期刊:
影响因子:
2.9
通讯作者:
MacGregor GA
中科院分区:
文献类型:
--
作者:
Brown MK;Shahar S;You YX;Michael V;Majid HA;Manaf ZA;Haron H;Sukiman NS;Chia YC;He FJ;MacGregor GA
Current salt intake in Malaysia is high. The existing national salt reduction policy has faced slow progress and does not yet include measures to address the out of home sector. Dishes consumed in the out of home sector are a known leading contributor to daily salt intake. This study aims to develop a salt reduction strategy, tailored to the out of home sector in Malaysia. This study is a qualitative analysis of stakeholder views towards salt reduction. Participants will be recruited from five zones of Malaysia (Western, Northern, Eastern and Southern regions and East Malaysia), including policy-makers, non-governmental organisations, food industries, school canteen operators, street food vendors and consumers, to participate in focus group discussions or in-depth interviews. Interviews will be transcribed and analysed using thematic analysis. Barriers will be identified and used to develop a tailored salt reduction strategy. Ethical approval has been obtained from the Universiti Kebangsaan Malaysia Medical Research Ethics Committee (UKM PPI/1118/JEP-2020–524), the Malaysian National Medical Research Ethics Committee (NMRR-20-1387-55481 (IIR)) and Queen Mary University of London Research Ethics Committee (QMERC2020/37). Results will be presented orally and in report form and made available to the relevant ministries for example, Ministry of Health, Ministry of Education and Ministry of Trade to encourage adoption of strategy as policy. The findings of this study will be disseminated through conference presentations, peer-reviewed publications and webinars.
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影响因子:
2.9
作者:
He FJ;Pombo-Rodrigues S;Macgregor GA
通讯作者:
Macgregor GA
影响因子:
3.7
作者:
Abdul Majid H;Ramli L;Ying SP;Su TT;Jalaludin MY;Abdul Mohsein NA
通讯作者:
Abdul Mohsein NA
影响因子:
2.9
作者:
Tan, Chun Han;Chow, Zhen Yee;Chia, Yook Chin
通讯作者:
Chia, Yook Chin
影响因子:
--
作者:
Saunders B;Sim J;Kingstone T;Baker S;Waterfield J;Bartlam B;Burroughs H;Jinks C
通讯作者:
Jinks C
影响因子:
2.9
作者:
Shahar, Suzana;You, Yee Xing;MacGregor, Graham A.
通讯作者:
MacGregor, Graham A.