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Promoting Healthy Choices in Non-Chain Restaurants: Effects of a Simple Cue to Customers
This study tested a novel intervention to influence restaurant customer ordering behavior, with measurements at baseline and 3, 6, and 12 months postintervention in four owner-operated restaurants in the Midwest. A sample of 141 to 370 customers was surveyed at each time point. The response rate was...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3956304/ https://ncbi.nlm.nih.gov/pubmed/23048009 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1177/1524839912437368 |
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