Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste

OBJECTIVE: Large portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-p...

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Detalles Bibliográficos
Autores principales: Berkowitz, Sarah, Marquart, Len, Mykerezi, Elton, Degeneffe, Dennis, Reicks, Marla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2016
Materias:
Research Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5080663/
https://www.ncbi.nlm.nih.gov/pubmed/27256403
http://dx.doi.org/10.1017/S1368980016001348

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5080663/
https://www.ncbi.nlm.nih.gov/pubmed/27256403
http://dx.doi.org/10.1017/S1368980016001348

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