This paper is in the following e-collection/theme issue:

Non-Randomized Studies (funded, non-eHealth) (169) Obesity and Nutrition as Public Health Problem (397) Innovations and Technology for Healthy Eating Education (487) Instruments and Questionnaires for Nutrition and Food Intake (211) Knowledge Translation and Implementation Science (513)

Published on in Vol 14 (2025)

Preprints (earlier versions) of this paper are available at https://preprints.jmir.org/preprint/69610, first published .
Reduction of Salt and Sugar Contents in Canteen Foods and Intakes By Students and Staff at a Malaysian Higher Education Institution: Protocol for a Mixed Methods Study

Reduction of Salt and Sugar Contents in Canteen Foods and Intakes By Students and Staff at a Malaysian Higher Education Institution: Protocol for a Mixed Methods Study

Reduction of Salt and Sugar Contents in Canteen Foods and Intakes By Students and Staff at a Malaysian Higher Education Institution: Protocol for a Mixed Methods Study

Authors of this article:

Yook Chin Chia1, 2, 3 Author Orcid Image ;   Yee-How Say4 Author Orcid Image ;   Maong Hui Cheng1 Author Orcid Image ;   Felicia Fei Lei Chung4 Author Orcid Image ;   Tze Pheng Lau4 Author Orcid Image ;   Pei Boon Ooi5 Author Orcid Image
Article Authors Cited by (1) Tweetations Metrics

Journals

  1. Say Y, Olarewaju V, Chia W, Gunawan K, Lee K, Ng J, Yeoh J, Chung F, Chia Y. Sodium levels of canteen foods from a Malaysian higher education institution: Findings from a 7-month salt reduction interventional study. Food and Humanity 2025;5:100910 View