Cargando…

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...

Descripción completa

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

Ejemplares similares

Serving First in Isolation Increases Vegetable Intake among Elementary Schoolchildren
por: Redden, Joseph P., et al.
Publicado: (2015)

No Financial Disincentive for Choosing More Healthful Entrées on Children’s Menus in Full-Service Restaurants
por: Krukowski, Rebecca A., et al.
Publicado: (2013)

Small portion sizes in worksite cafeterias: do they help consumers to reduce their food intake?
por: Vermeer, W M, et al.
Publicado: (2011)

Weight Gain Prevention among Midlife Women: A Randomized Controlled Trial to Address Needs Related to the Physical and Social Environment
por: Perry, Courtney D., et al.
Publicado: (2016)

The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment
por: Vermote, Marie, et al.
Publicado: (2018)

Entrée en matière
Publicado: (2021)

Entrées en littérature /
por: Goldenstein, Jean-Pierre
Publicado: (1990)

An in-home intervention of parent-implemented strategies to increase child vegetable intake: results from a non-randomized cluster-allocated community trial
por: Overcash, Francine M., et al.
Publicado: (2019)

Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment
por: Reinders, Machiel J., et al.
Publicado: (2017)

CERN: L'entrée en matière
por: Retout, O
Publicado: (1988)

The next step in sustainable dining: the restaurant food waste map for the management of food waste
por: Principato, Ludovica, et al.
Publicado: (2021)

Impact of decreasing the proportion of higher energy foods and reducing portion sizes on food purchased in worksite cafeterias: A stepped-wedge randomised controlled trial
por: Reynolds, James P., et al.
Publicado: (2021)

Impact of reducing portion sizes in worksite cafeterias: a stepped wedge randomised controlled pilot trial
por: Hollands, Gareth J., et al.
Publicado: (2018)

Worksite nutrition supports and sugar‐sweetened beverage consumption
por: Hipp, J. A., et al.
Publicado: (2016)

Restaurant Owners’ Perspectives on a Voluntary Program to Recognize Restaurants for Offering Reduced-Size Portions, Los Angeles County, 2012
por: Gase, Lauren, et al.
Publicado: (2014)

Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach
por: Wu, Chi-Mei Emily, et al.
Publicado: (2022)

Neighborhood fast food restaurants and fast food consumption: A national study
por: Richardson, Andrea S, et al.
Publicado: (2011)

Increasing the proportion of healthier foods available with and without reducing portion sizes and energy purchased in worksite cafeterias: protocol for a stepped-wedge randomised controlled trial
por: Reynolds, James P., et al.
Publicado: (2019)

Worksite health promotion programs in college settings
por: Hill-Mey, Patricia E., et al.
Publicado: (2015)

One Menu Please: Parents Want Affordable, Right-sized Portions for Their Children in Restaurants
por: Lee-Kwan, Seung Hee, et al.
Publicado: (2018)

Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco
por: Hollands, Gareth J, et al.
Publicado: (2015)

Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion(1)(2)
por: Ferruzzi, Mario G., et al.
Publicado: (2014)

Meal Quality of Entrées That Can Be Sold as Competitive Foods in Schools and Potential Impact of the Proposed USDA Rollbacks
por: Cohen, Juliana F.W., et al.
Publicado: (2020)

Worksite environment physical activity and healthy food choices: measurement of the worksite food and physical activity environment at four metropolitan bus garages
por: Shimotsu, Scott T, et al.
Publicado: (2007)

Evaluating worksite wellness summit among Maui worksites
por: Nigg, Claudio R., et al.
Publicado: (2017)

Food Away from Home Frequency, Diet Quality, and Health: Cross-Sectional Analysis of NHANES Data 2011–2018
por: Nagao-Sato, Sayaka, et al.
Publicado: (2022)

Served Portion Sizes Affect Later Food Intake Through Social Consumption Norms
por: Raghoebar, Sanne, et al.
Publicado: (2019)

Restaurant managers’ readiness to maintain people’s healthy weight and minimise food waste in Japan
por: Akamatsu, Rie, et al.
Publicado: (2022)

Villigen : Entrée en service du canal supraconducteur de muons
Publicado: (1975)

The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment
por: Leischner, Krista, et al.
Publicado: (2018)

Food portion size educational programme in a workplace setting in Puducherry – Is it effective?
por: Vinayachandran, Gopika, et al.
Publicado: (2021)

Implementation of an Internet Weight Loss Program in a Worksite Setting
por: Ross, Kathryn M., et al.
Publicado: (2016)

Visual perceptions of portion size normality and intended food consumption: A norm range model
por: Haynes, Ashleigh, et al.
Publicado: (2019)

Darmstadt : Entrée en service de l'accélérateur d'électrons supraconducteur
Publicado: (1991)

A pilot and feasibility study to assess children’s consumption in quick-service restaurants using plate waste methodology
por: Cohen, Juliana F. W., et al.
Publicado: (2017)

Evening Meal Types and Family Meal Characteristics: Associations with Demographic Characteristics and Food Intake among Adolescents
por: Overcash, Francine, et al.
Publicado: (2020)

Nutrient and Food Group Intakes among U.S. Children (2–5 Years) Differ by Family Income to Poverty Ratio, NHANES 2011–2018
por: Fadeyev, Katia, et al.
Publicado: (2021)

Evaluation Model of Plate Waste to Monitor Food Consumption in Two Different Catering Settings
por: Saccares, Stefano, et al.
Publicado: (2014)

An Investigation of Biodiesel Production from Wastes of Seafood Restaurants
por: El-Gendy, Nour Sh., et al.
Publicado: (2014)

Effectiveness of a Worksite-based Weight Loss Randomized Controlled Trial: The WORKSITE Study
por: Almeida, Fabio A., et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_v3vpdt1opbrrd36sg5uu6ht5fs