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.