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....

Volledige beschrijving

Bewaard in:
Bibliografische gegevens
Gepubliceerd in:Int J Behav Nutr Phys Act
Hoofdauteurs: Hollands, Gareth J., Cartwright, Emma, Pilling, Mark, Pechey, Rachel, Vasiljevic, Milica, Jebb, Susan A., Marteau, Theresa M.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: BioMed Central 2018
Onderwerpen:
Research
Online toegang: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
Tags: Voeg label toe
Geen labels, Wees de eerste die dit record labelt!

Gelijkaardige items