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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2017
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| Materias: | |
| 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 |