Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

BACKGROUND: The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restaurant setting without affecting customer satisfaction. The participants were unawar...

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Detalles Bibliográficos
Autores principales: Reinders, Machiel J., Huitink, Marlijn, Dijkstra, S. Coosje, Maaskant, Anna J., Heijnen, Joris
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5436414/
https://www.ncbi.nlm.nih.gov/pubmed/28424081
http://dx.doi.org/10.1186/s12966-017-0496-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5436414/
https://www.ncbi.nlm.nih.gov/pubmed/28424081
http://dx.doi.org/10.1186/s12966-017-0496-9

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