Table 4.

Perceived barriers and the perception of sodium reduction.

	Total (n = 104)	Degree of agreement∗			F
Neutral (n = 22)	Moderately important (n = 29)	Very important (n = 53)
Food service personnel perception regarding sodium reduction is low	2.37 ± 0.89	2.68 ± 0.72†	2.45 ± 0.69†	2.19 ± 1.02†	2.625
Customer perception regarding sodium reduction is low	2.91 ± 0.89	3.23 ± 0.92†	3.07 ± 0.75†	2.70 ± 0.91‡	3.498§
Number of sodium-reduced menu options is limited	3.26 ± 0.89	3.55 ± 0.60†	3.34 ± 0.77†	3.09 ± 1.02†	2.222
Sodium-reduced cooking methods are limited	3.28 ± 0.99	3.36 ± 0.66†	3.48 ± 0.91†	3.13 ± 1.13†	1.286
It is hard to serve appropriate sizes of meal without knowing the sodium content of food	2.72 ± 0.95	3.00 ± 0.76†	2.86 ± 0.95†	2.53 ± 0.99†	2.425
Due to the use of processed foods, it is hard to lower the sodium content	3.62 ± 1.00	3.59 ± 0.73†	3.38 ± 0.98†	3.75 ± 1.09†	1.343
Due to increased cost and lack of personnel, it is difficult to serve sodium-reduced meals	3.24 ± 1.12	4.00 ± 0.93†	3.14 ± 1.25†	2.98 ± 1.39‡	5.149‖

Data are presented as the mean ± standard deviation.

1 = strongly disagree; 2 = disagree; 3 = neutral; 4 = agree; 5 = strongly agree.

^∗Agreement regarding the importance of sodium reduction at worksite cafeterias.

^†,‡Indicates statistically significant differences.

^§p < 0.05.

^‖p < 0.01.