Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

• 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.
• Assuntos: article
• Acesso em linha: Connect to this object online.

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...