MOESM2 of 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
James Reynolds
Daina Kosīte
Brier Rigby Dames
Laura Brocklebank
Mark Pilling
Rachel Pechey
Gareth Hollands
Theresa Marteau
10.6084/m9.figshare.11308922.v1
https://springernature.figshare.com/articles/journal_contribution/MOESM2_of_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/11308922
Additional file 2: Figure S1. Figure displaying the planned stepped-wedge study design.
2019-12-03 04:42:12
Physical micro-environment interventions
Choice architecture
Nudging
Stepped wedge trial
Randomised controlled trial
Healthier eating
Obesity
Workplace interventions
Portion size
Availability