Abstract
Daily use of table salt was measured for 10 weeks in a staff canteen serving approximately 2400 meals. During the study the size of the holes in the salt pots was manipulated, and the corresponding amount of table salt used was measured. Staff also completed a questionnaire on salt use, which was used to calculate the percentage of staff using the salt pots. Results indicate that, despite a 10 day exposure to each new hole size, individuals used significantly more table salt when the salt pots with the largest holes were supplied. However, when the 'shaking' time was estimated by relating the amount used to the flow rate, the salt pots with the largest holes were shaken for a shorter time. This finding suggests that the adding of table salt to food is subject to both sensory and habitual control. © 1990.