Prioritizing population-based nutrition-related interventions to prevent and control hypertension in Iran: a multi-criteria decision-making approach

Table 4 Priorities and rankings of intervention strategies for the prevention and control of hypertension with respect to each the main criteria

Alternative	Acceptance by executives (L: 0.067)	Acceptance by policymakers (L: 0.133)	Acceptance by population (L: 0.159)	Implementation cost (L: 0.104)	Effectiveness (L: 0.169)	Equity (L: 0.120)	Feasibility (L: 0.135)	Sustainability (L: 0.113)	Overall priority weight	Total rank
EN 1	0.007 (6)	0.012 (8)	0.015 (7)	0.008 (9)	0.020 (4)	0.007 (9)	0.013 (6)	0.008 (8)	0.090	9
EN 2	0.008 (5)	0.016 (4)	0.020 (3)	0.017 (1)	0.007 (9)	0.014 (5)	0.019 (3)	0.015 (4)	0.116	3
EN 3	0.010 (2)	0.016 (5)	0.017 (6)	0.009 (6)	0.014 (7)	0.009 (7)	0.020 (1)	0.004 (9)	0.099	6
EN 4	0.006 (7)	0.020 (1)	0.022 (2)	0.016 (2)	0.038 (1)	0.021 (1)	0.015 (5)	0.020 (1)	0.158	1
EN 5	0.008 (4)	0.017 (3)	0.023 (1)	0.010 (5)	0.030 (2)	0.019 (3)	0.012 (7)	0.017 (2)	0.136	2
EN 6	0.005 (8)	0.012 (7)	0.019 (4)	0.008 (8)	0.021 (3)	0.019 (2)	0.009 (9)	0.016 (3)	0.109	4
EN 7	0.009 (3)	0.017 (2)	0.019 (5)	0.012 (4)	0.015 (5)	0.008 (8)	0.020 (2)	0.008 (7)	0.108	5
EN 8	0.005 (9)	0.010 (9)	0.013 (8)	0.009 (7)	0.014 (6)	0.014 (4)	0.011 (8)	0.014 (5)	0.091	8
EN 9	0.010 (1)	0.014 (6)	0.012 (9)	0.015 (3)	0.009 (8)	0.010 (6)	0.017 (4)	0.010 (6)	0.097	7

Data is presented as weight (rank)
EN 1: Implementing nutrition education and counselling in different settings (e.g., in schools, workplaces, and hospitals) to reduce salt intake
EN 2: Reducing salt intake through the implementation of FOP labelling
EN 3: Reducing salt, sugar, trans-fats and saturated fats intake through a behavior change communication and mass media campaign
EN 4: Reformulation of food products to contain less salt and changing the target levels of salt in foods and meals
EN 5: Providing low-sodium salt substitutes in food production (magnesium chloride, potassium chloride, etc.)
EN 6: Reducing trans-fats and saturated fats content of foods through the reformulation of food products
EN 7: Providing lower sodium options in public institutions such as hospitals, schools, workplaces
EN 8: Reducing sugar intake through the reformulation of sugar sweetened beverages and food products
EN 9: Limiting portion and package size of sugar sweetened beverages and food products

ISSN: 1471-2288