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

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

Abstract 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,...

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Bibliographic Details
Main Authors: Gareth J. Hollands, Emma Cartwright, Mark Pilling, Rachel Pechey, Milica Vasiljevic, Susan A. Jebb, Theresa M. Marteau
Format: Article
Language:English
Published: BMC 2018-08-01
Series:International Journal of Behavioral Nutrition and Physical Activity
Subjects:
Portion size
Workplace interventions
Physical micro-environment
Choice architecture
Nudging
Stepped wedge trial
Online Access:http://link.springer.com/article/10.1186/s12966-018-0705-1

Internet

http://link.springer.com/article/10.1186/s12966-018-0705-1

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