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Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste
OBJECTIVE: Large portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-p...
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| Publicado no: | Public Health Nutr |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Cambridge University Press
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5080663/ https://ncbi.nlm.nih.gov/pubmed/27256403 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1017/S1368980016001348 |
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