Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment
Abstract Background The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restaurant setting without affecting customer satisfaction. The participants wer...
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| Main Authors: | , , , , |
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| Format: | Book |
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BMC,
2017-04-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |