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Information-based cues at point of choice to change selection and consumption of food, alcohol and tobacco products: a systematic review
BACKGROUND: Reducing harmful consumption of food, alcohol, and tobacco products would prevent many cancers, diabetes and cardiovascular disease. Placing information-based cues in the environments in which we select and consume these products has the potential to contribute to changing these behaviou...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872569/ https://www.ncbi.nlm.nih.gov/pubmed/29587686 http://dx.doi.org/10.1186/s12889-018-5280-5 |