Increasing the proportion of healthier foods available with and without reducing portion sizes and energy purchased in worksite cafeterias: protocol for a stepped-wedge randomised controlled trial

Increasing the proportion of healthier foods available with and without reducing portion sizes and energy purchased in worksite cafeterias: protocol for a stepped-wedge randomised controlled trial

Abstract Background Overconsumption of energy from food contributes to high rates of overweight and obesity in many populations. A promising set of interventions tested in pilot studies in worksite cafeterias, suggests energy intake may be reduced by increasing the proportion of healthier – i.e. low...

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Bibliographic Details
Main Authors: James P. Reynolds, Daina Kosīte, Brier Rigby Dames, Laura A. Brocklebank, Mark Pilling, Rachel Pechey, Gareth J. Hollands, Theresa M. Marteau
Format: Article
Language:English
Published: BMC 2019-12-01
Series:BMC Public Health
Subjects:
Physical micro-environment interventions
Choice architecture
Nudging
Stepped wedge trial
Randomised controlled trial
Healthier eating
Online Access:https://doi.org/10.1186/s12889-019-7927-2

Internet

https://doi.org/10.1186/s12889-019-7927-2

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