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....

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Bibliografiske detaljer
Udgivet i:Int J Behav Nutr Phys Act
Main Authors: Hollands, Gareth J., Cartwright, Emma, Pilling, Mark, Pechey, Rachel, Vasiljevic, Milica, Jebb, Susan A., Marteau, Theresa M.
Format: Artigo
Sprog:Inglês
Udgivet: BioMed Central 2018
Fag:
Research
Online adgang: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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