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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Detalhes bibliográficos
Publicado no: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.
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2018
Assuntos:
Research
Acesso em linha: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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