The perception of low-salt bread among preschool children and the role of educational personnel in creating a positive attitude towards reformulated food

摘要

IntroductionThe purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool children. The response of children to less salty bread and the role of teachers and teacher assistants in the introduction of novelties into children’s nutrition ware studied.