Impact of reducing portion sizes in worksite cafeterias: a stepped wedge randomised controlled pilot trial

BACKGROUND: Reducing the portion sizes of foods available in restaurants and cafeterias is one promising approach to reducing energy intake, but there is little evidence of its impact from randomised studies in field settings. This study aims to i. examine the feasibility and acceptability, and ii....

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Detalles Bibliográficos
Autores principales: Hollands, Gareth J., Cartwright, Emma, Pilling, Mark, Pechey, Rachel, Vasiljevic, Milica, Jebb, Susan A., Marteau, Theresa M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097301/
https://www.ncbi.nlm.nih.gov/pubmed/30115084
http://dx.doi.org/10.1186/s12966-018-0705-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097301/
https://www.ncbi.nlm.nih.gov/pubmed/30115084
http://dx.doi.org/10.1186/s12966-018-0705-1

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