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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Principais autores: Machiel J. Reinders (Autor), Marlijn Huitink (Autor), S. Coosje Dijkstra (Autor), Anna J. Maaskant (Autor), Joris Heijnen (Autor)
Formato: Livro
Publicado em: BMC, 2017-04-01T00:00:00Z.
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3rd Floor Main Library

Detalhes do Exemplar 3rd Floor Main Library
Número de Chamada: A1234.567
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