Tehran University of Medical Sciences Journal of Nutritional Sciences and Dietetics 1 4 2015 10 08 173 180 EN Zeinab Ahadi Chronic Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran Ramin Heshmat Chronic Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran Zahra Abdollahi Community Nutrition Department, Ministry of Health and Medical Education, Tehran, Iran Mostafa Ghorbani Department of Community Medicine, Alborz University of Medical Sciences, Karaj, Iran Gita Shafiee Endocrinology & Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran. AND Chronic Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran Zeinab Tiznobeyk Community Nutrition Department, Ministry of Health and Medical Education, Tehran, Iran Vahab Rezvani Community Nutrition Department, Ministry of Health and Medical Education, Tehran, Iran Maryam Sanaei Chronic Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran Maryam Ghaderpanahi Endocrinology & Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran Forouzan Salehi Community Nutrition Department, Ministry of Health and Medical Education, Tehran, Iran 2016 02 08 2016 02 08 Background: The aim of this study was to survey Knowledge, attitude and practice (KAP) of fast foods, soft drinks, salt and oil in urban and rural regions in Iran. Methods: In this cross-sectional study, Iranian households in both rural and urban areas of 31 provinces of Iran (2011-2012) including 14,136 persons who were responsible for cooking in family were studied. The sampling method was the single-stage cluster sampling with equal size clusters at households in each province. The data was gathered by using a structured questionnaire covering demographic variables, knowledge, attitude and practice about fast foods, soft drinks, salt, and oil by interview with the qualified person. Results: Households in urban areas had higher correct knowledge level and favorable attitude toward fast foods, soft drinks, salt and oil than households in rural areas. The consumption of sausage, junk food, soft drink and synthetic juice was higher in rural (p<0.05).While, consumption of pizza, sandwich and non-alcoholic beverage was significantly higher among in urban regions (p<0.05). Respectively, solid and liquid oil were consumed frequently in rural and urban (p<0.05). In both of two areas, more than 95% of respondents stated to consume iodized salt (p=0.04). Conclusion: The results of our study indicated that the nutrition KAP of Iranian population was acceptable. It showed that earlier nutritional educations were effective and helpful. https://jnsd.tums.ac.ir/index.php/jnsd/article/view/40 https://jnsd.tums.ac.ir/index.php/jnsd/article/download/40/37