%0 Journal Article %A Reynolds, James %A Kosīte, Daina %A Rigby Dames, Brier %A Brocklebank, Laura %A Pilling, Mark %A Pechey, Rachel %A Hollands, Gareth %A Marteau, Theresa %D 2019 %T 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 %U 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 %R 10.6084/m9.figshare.11308922.v1 %2 https://springernature.figshare.com/ndownloader/files/20042162 %K Physical micro-environment interventions %K Choice architecture %K Nudging %K Stepped wedge trial %K Randomised controlled trial %K Healthier eating %K Obesity %K Workplace interventions %K Portion size %K Availability %X Additional file 2: Figure S1. Figure displaying the planned stepped-wedge study design. %I figshare