Determination of sodium chloride content in cooked rice: a proposal for chemistry teaching and combating arterial hypertension.This article reports activities carried out in the classroom with the aim of teaching, informing and raising awareness among high school students about the relationship between excessive salt consumption and arterial hypertension.A practical and quick colorimetric experiment was developed to be carried out by students in order to determine the NaCl content in cooked rice samples prepared at home.A high number of samples (about 90%) had sodium levels above that recommended by WHO.The activities developed in this work related the teaching of chemistry with the students' daily lives, facilitating the learning of the contents presented.The success of this proposal was demonstrated in the interest shown by students throughout the activities carried out in the classroom.