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

Reynolds, James; KosÄ«te, Daina; Rigby Dames, Brier; Brocklebank, Laura; Pilling, Mark; Pechey, Rachel; Hollands, Gareth; Marteau, Theresa

doi:10.6084/m9.figshare.11308922.v1

12889_2019_7927_MOESM2_ESM.docx (47.17 kB)

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

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posted on 2019-12-03, 04:42 authored by James Reynolds, Daina KosÄ«te, Brier Rigby Dames, Laura Brocklebank, Mark Pilling, Rachel Pechey, Gareth Hollands, Theresa Marteau

Additional file 2: Figure S1. Figure displaying the planned stepped-wedge study design.

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Wellcome Trust

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Physical micro-environment interventions Choice architecture Nudging Stepped wedge trial Randomised controlled trial Healthier eating Obesity Workplace interventions Portion size Availability

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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

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Wellcome Trust

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