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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| Main Authors: | , , , , , , , |
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| Format: | Book |
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BMC,
2019-12-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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