Information-based cues at point of choice to change selection and consumption of food, alcohol and tobacco products: a systematic review
Abstract Background Reducing harmful consumption of food, alcohol, and tobacco products would prevent many cancers, diabetes and cardiovascular disease. Placing information-based cues in the environments in which we select and consume these products has the potential to contribute to changing these...
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| Format: | Book |
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BMC,
2018-03-01T00:00:00Z.
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