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Hlekani Vanessa Mbhatsani is a Lecturer of Nutrition at the University of Venda and a registered Nutritionist with the Health Professional Council of South Africa. She has received both her undergraduate BSc and MSc in Public Nutrition at the University of Venda. As a Post-graduate student she was given an opportunity to perform Research and Teaching Assistant functions. This provoked the teaching and research interest that led her to applying for the lecturing position after completion of her MSc. To enhance her teaching responsibilities, she persuaded a Post graduate Diploma in Higher Education at Rhodes University. She is currently studying towards her PhD with Stellenbosch University. Her research areas of interest include micronutrients, role of indigenous foods in health and nutrition, child nutrition and food security. She is a co-author of chapter six in a book titled “Community Nutrition for South Africa; A Right Based Approach”. She has presented her work both in national and international conferences and only published a few articles in peer reviewed journals
Objectives: The main aim of the study was to determine consumer’s knowledge on salt information. Methodology: The study design was descriptive and exploratory. The research type was both qualitative and quantitative in nature. The researcher conveniently selected one individual male or female who was not a visitor, but a villager during data correction. A researcher administered questionnaire was used to collect data using the local language. Anthropometric measurements of weight and height were taken as well as blood pressure. Data was analysed using Microsoft excel 2010 and descriptive statistics were used to interpret the information gathered and presented in the form of tables and figures. Results A majority 95% of consumers were unaware of the recommended daily intake of salt, only 55 knew. Few 16.7% of consumers indicated that they check salt content on food products before buying. Majority 83.35 do not check. Only 26.6% of consumers accurately interpreted nutrition information on food products. While majority 84.4% were unable to interpret. Majority of were overweight and obese were 75%. Only 255 of them were normal. Majority of consumers 69.9% of Consumers were normal, while 30.1% were hypertensive. Conclusion It is concluded that consumers have average knowledge on salt information based on the researcher’s discretion. In addition more female consumers were overweight and obese as opposed to their male counterparts. However, a majority of consumers had normal blood pressure.