Impact of reducing portion sizes in worksite cafeterias: a stepped wedge randomised controlled pilot trial

BACKGROUND: Reducing the portion sizes of foods available in restaurants and cafeterias is one promising approach to reducing energy intake, but there is little evidence of its impact from randomised studies in field settings. This study aims to i. examine the feasibility and acceptability, and ii....

詳細記述

保存先:
書誌詳細
出版年:Int J Behav Nutr Phys Act
主要な著者: Hollands, Gareth J., Cartwright, Emma, Pilling, Mark, Pechey, Rachel, Vasiljevic, Milica, Jebb, Susan A., Marteau, Theresa M.
フォーマット: Artigo
言語:Inglês
出版事項: BioMed Central 2018
主題:
Research
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC6097301/
https://ncbi.nlm.nih.gov/pubmed/30115084
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12966-018-0705-1
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