OBJECTIVE To identify the knowledge, perceptions, and behavior related to the consumption of salt and sodium in food and its relationship to health and the nutritional labeling of food in three countries of the Region. METHODS Qualitative-exploratory study based on semi-structured interviews, according to the categories of the Health Belief Model. Thirty-four interviews and six focus groups w...

If professional competencies were of any importance in any educational environment, they would be clearly and emphatically covered in teacher training and in-service training programs in that environment, leading to a common perception among both working teachers and student-teachers. To explore this situation here in Kordestan, a group of 16 student-teachers and 15 working teachers were interv...