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Journal article

Impact of increasing the proportion of healthier foods available on energy purchased in worksite cafeterias: A stepped wedge randomized controlled pilot trial

Abstract:

Increasing the proportion of healthier foods available could encourage healthier consumption, but evidence to date is limited in scope and quality. The current study aimed to: (a) examine the feasibility and acceptability of intervening to change product availability in worksite cafeterias; and (b) estimate the impact on energy purchased of increasing the proportion of healthier (i.e. lower energy) cooked meals, snacks, cold drinks and sandwiches. Six English worksite cafeterias increased the...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.appet.2018.11.013

Authors


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Institution:
University of Oxford
Division:
Medical Sciences Division
Department:
Primary Care Health Sciences
Role:
Author
ORCID:
0000-0003-0922-6201
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Role:
Author
ORCID:
0000-0002-7446-6597
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Role:
Author
ORCID:
0000-0001-7454-7744
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Publisher:
Elsevier Publisher's website
Journal:
Appetite Journal website
Volume:
133
Pages:
286-296
Publication date:
2018-11-20
Acceptance date:
2018-11-14
DOI:
EISSN:
1095-8304
ISSN:
0195-6663
Pmid:
30468803
Source identifiers:
946950
Language:
English
Keywords:
Pubs id:
pubs:946950
UUID:
uuid:454c52f7-825d-45a3-b3f2-c2d5a1f724eb
Local pid:
pubs:946950
Deposit date:
2019-01-14

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