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