Table 2.

Inclusion and exclusion criteria

Stakeholder group	Inclusion criteria	Exclusion criteria
Government, policy and NGO representatives	Organisation with specific role in salt reduction of the population Officer in charge with salt reduction/ food based programme/ policy Officer working for the organisation for at least 2–3 years
Food industry	Manufacturing foods identified as high salt sources Officer in charge with industry’s production planning/ policy Officer working for the industry for at least 2–3 years Include CEO/policy team plus nutrition teams to get a full view of the support for salt reduction within the organisation, as well as input from the key decision makers
Catering operators	Indian Muslim Restaurants Association, Chef Association, franchised food vendors, wedding caterers and/or school canteen operators Operating food outlets at medium to large scale Officer in charge with industry’s production planning/ policy Officer working for the industry for at least 2–3 years
Street Vendors	Operating food on the street Operating for at least 2–3 years
Consumers	Male or female Aged 18–59 years old Malay, Chinese or Indian ethnicity Consume foods outside the home at least three times a week	On low-salt diet Renal failure, heart failure, hypertension Eat outside the home less than three times a week

CEO, Chief Executive Officer; NGO, non-governmental organisation.