10.6084/m9.figshare.11308928.v1
James Reynolds
James
Reynolds
Daina Kosīte
Daina
Kosīte
Brier Rigby Dames
Brier
Rigby Dames
Laura Brocklebank
Laura
Brocklebank
Mark Pilling
Mark
Pilling
Rachel Pechey
Rachel
Pechey
Gareth Hollands
Gareth
Hollands
Theresa Marteau
Theresa
Marteau
MOESM4 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
Springer Nature
2019
Physical micro-environment interventions
Choice architecture
Nudging
Stepped wedge trial
Randomised controlled trial
Healthier eating
Obesity
Workplace interventions
Portion size
Availability
2019-12-03 04:42:15
Journal contribution
https://springernature.figshare.com/articles/journal_contribution/MOESM4_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/11308928
Additional file 4: Figure S3. Figure representing how a range of main meals on a single day may change between baseline and Availability periods.