MetaTOC stay on top of your field, easily

Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

International Journal of Behavioral Nutrition and Physical Activity

Published online on

Abstract

The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restauran...
doi: http://ijbnpa.biomedcentral.com/articles/10.1186/s12966-017-0496-9
Open full text