Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006–2017

Consumption of restaurant food and beverage products high in fat, sugar and sodium contribute to obesity and non-communicable diseases. We evaluated restaurant-sector progress to promote healthy food environments for Americans. We conducted a desk review of seven electronic databases (January 2006–J...

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Detalles Bibliográficos
Autores principales: Kraak, Vivica, Englund, Tessa, Misyak, Sarah, Serrano, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5551198/
https://www.ncbi.nlm.nih.gov/pubmed/28704965
http://dx.doi.org/10.3390/ijerph14070760

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5551198/
https://www.ncbi.nlm.nih.gov/pubmed/28704965
http://dx.doi.org/10.3390/ijerph14070760

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