Cargando…

Evaluating Propensity Score Methods in a Quasi-Experimental Study of the Impact of Menu-Labeling

BACKGROUND: Quasi-experimental studies of menu labeling have found mixed results for improving diet. Differences between experimental groups can hinder interpretation. Propensity scores are an increasingly common method to improve covariate balance, but multiple methods exist and the improvements as...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mayne, Stephanie L., Lee, Brian K., Auchincloss, Amy H.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2015
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682980/ https://www.ncbi.nlm.nih.gov/pubmed/26677849 http://dx.doi.org/10.1371/journal.pone.0144962

Ejemplares similares

A Hypothetical Tavern Menu for the Evaluation of Calorie Selection through Menu Labelling
por: Giazitzi, Katerina, et al.
Publicado: (2022)

Estimating the effect of calorie menu labeling on calories purchased in a large restaurant franchise in the southern United States: quasi-experimental study
por: Petimar, Joshua, et al.
Publicado: (2019)

Menu-Labeling Usage and Its Association with Diet and Exercise: 2011 BRFSS Sugar Sweetened Beverage and Menu Labeling Module
por: Bowers, Kelly M., et al.
Publicado: (2014)

Is Volunteering an Equalizer? A Quasi-Experimental Study Using Propensity Score Analysis
por: Kim, Seoyoun, et al.
Publicado: (2020)

The Effects of Ontario Menu Labelling Regulations on Nutritional Quality of Chain Restaurant Menu Items—Cross-Sectional Examination
por: Yang, Yahan, et al.
Publicado: (2023)

Sentiment Analysis of Tweets on Menu Labeling Regulations in the US
por: Yang, Yuyi, et al.
Publicado: (2023)

Restaurant Menu Labeling Use Among Adults — 17 States, 2012
por: Lee-Kwan, Seung Hee, et al.
Publicado: (2014)

Menu labelling and food choice in obese adults: a feasibility study
por: Reale, Sophie, et al.
Publicado: (2016)

The effect of menu labeling with calories and exercise equivalents on food selection and consumption
por: Platkin, Charles, et al.
Publicado: (2014)

Menu labeling implementation in dine-in restaurants: the Public’s knowledge, attitude and practices
por: Radwan, Hadia, et al.
Publicado: (2017)

Menu labeling, calories, and nutrient density: Evidence from chain restaurants
por: Ho, Daniel E., et al.
Publicado: (2020)

Impact of the Front-of-Pack Label Nutri-Score on the Nutritional Quality of Food Choices in a Quasi-Experimental Trial in Catering
por: Julia, Chantal, et al.
Publicado: (2021)

Exploring Impacts of Taxes and Hospitality Bans on Cigarette Prices and Smoking Prevalence Using a Large Dataset of Cigarette Prices at Stores 2001–2011, USA
por: Ballester, Lance S., et al.
Publicado: (2017)

Evaluation of quality of the children’s menu in mall’s restaurants
por: Duarte, Caroline Barboza, et al.
Publicado: (2022)

Trigger Menu in 2017
por: The ATLAS collaboration
Publicado: (2018)

Trigger menu in 2018
por: The ATLAS collaboration
Publicado: (2019)

Trigger Menu in 2016
por: The ATLAS collaboration
Publicado: (2017)

Quarks on the menu in Munich
Publicado: (2013)

Ingeniería del menú /
por: Durón García, Carlos
Publicado: (2020)

Complexity on the Menu and in the Meal
por: Spence, Charles
Publicado: (2018)

Use of research evidence in state health policymaking: Menu labeling policy in California
por: Payán, Denise D., et al.
Publicado: (2019)

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations
por: Lee, Kiwon, et al.
Publicado: (2018)

Orders of Healthier Adult Menu Items in a Full-Service Restaurant Chain with a Healthier Children’s Menu
por: Mueller, Megan P., et al.
Publicado: (2020)

Differences in energy and nutritional content of menu items served by popular UK chain restaurants with versus without voluntary menu labelling: A cross-sectional study
por: Theis, Dolly R. Z., et al.
Publicado: (2019)

A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults
por: Cantu-Jungles, Thaisa M., et al.
Publicado: (2017)

Development of the Menu Assessment Scoring Tool (MAST) to Assess the Nutritional Quality of Food Service Menus
por: Pulker, Claire Elizabeth, et al.
Publicado: (2023)

Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S.
por: Bosselman, Robert, et al.
Publicado: (2020)

Calorie menu labeling on quick-service restaurant menus: an updated systematic review of the literature
por: Swartz, Jonas J, et al.
Publicado: (2011)

Socio-Economic Disparities in Attitude and Preference for Menu Labels among Vietnamese Restaurant Customers
por: Nguyen, Long Hoang, et al.
Publicado: (2018)

Correction: Differences in energy and nutritional content of menu items served by popular UK chain restaurants with versus without voluntary menu labelling: A cross-sectional study
por: Theis, Dolly R. Z., et al.
Publicado: (2019)

A Meiotic Tapas Menu
por: Copenhaver, Gregory P
Publicado: (2006)

More items on visitors' menu
Publicado: (2005)

SARS source back on the menu
por: Cheng, Margaret Harris
Publicado: (2007)

Effects of pain neuroscience education in hospitalized patients with high tibial osteotomy: a quasi-experimental study using propensity score matching
por: Deguchi, Naoki, et al.
Publicado: (2019)

Applying Propensity Score Methods in Clinical Research in Neurology
por: Austin, Peter C., et al.
Publicado: (2021)

Barriers and facilitators to implementation of menu labelling interventions to support healthy food choices: a mixed methods systematic review protocol
por: Kerins, Claire, et al.
Publicado: (2018)

Changes in Calorie Content of Menu Items at Large Chain Restaurants After Implementation of Calorie Labels
por: Grummon, Anna H., et al.
Publicado: (2021)

Public’s calorie literacy and perceived effectiveness of restaurant menu calorie labeling in the United Arab Emirates
por: Cheikh Ismail, Leila, et al.
Publicado: (2023)

Head to head comparison of the propensity score and the high-dimensional propensity score matching methods
por: Guertin, Jason R., et al.
Publicado: (2016)

The impact of the federal menu labeling law on the sentiment of Twitter discussions about restaurants and food retailers: An interrupted time series analysis
por: Hswen, Yulin, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_llrqaksnulb9ujatlchs6efslv