Increasing the proportion of healthier foods available with and without reducing portion sizes and energy purchased in worksite cafeterias: protocol for a stepped-wedge randomised controlled trial

Abstract Background Overconsumption of energy from food contributes to high rates of overweight and obesity in many populations. A promising set of interventions tested in pilot studies in worksite cafeterias, suggests energy intake may be reduced by increasing the proportion of healthier – i.e. low...

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Principais autores:	James P. Reynolds, Daina Kosīte, Brier Rigby Dames, Laura A. Brocklebank, Mark Pilling, Rachel Pechey, Gareth J. Hollands, Theresa M. Marteau
Formato:	Artigo
Idioma:	Inglês
Publicado em:	BMC 2019-12-01
coleção:	BMC Public Health
Assuntos:	Physical micro-environment interventions Choice architecture Nudging Stepped wedge trial Randomised controlled trial Healthier eating
Acesso em linha:	https://doi.org/10.1186/s12889-019-7927-2
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