Impact of reducing portion sizes in worksite cafeterias: a stepped wedge randomised controlled pilot trial

@article{Hollands2018ImpactOR,
  title={Impact of reducing portion sizes in worksite cafeterias: a stepped wedge randomised controlled pilot trial},
  author={Gareth J. Hollands and Emma Cartwright and Mark A. Pilling and Rachel Pechey and Milica Vasiljevic and Susan A. Jebb and Theresa M. Marteau},
  journal={The International Journal of Behavioral Nutrition and Physical Activity},
  year={2018},
  volume={15}
}
BackgroundReducing the portion sizes of foods available in restaurants and cafeterias is one promising approach to reducing energy intake, but there is little evidence of its impact from randomised studies in field settings. This study aims to i. examine the feasibility and acceptability, and ii. estimate the impact on energy purchased, of reducing portion sizes in worksite cafeterias.MethodsNine worksites in England were recruited to reduce by at least 10% the portion sizes of foods available… 
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TLDR
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TLDR
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Preferences for vegetables among university foodservice users
Purpose The purpose of this paper is to assess the meal selection and potential vegetable substitution preferences in a sample of university students, to inform design of planned nudge interventions
The Influence of Portion Size on Eating and Drinking
There is growing interest in the role of large portions in overeating. Experimental studies consistently demonstrate that serving large amounts of food leads individuals to consume more food and
Reductions to main meal portion sizes reduce daily energy intake regardless of perceived normality of portion size: a 5 day cross-over laboratory experiment
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Reductions to the portion size of main-meal foods resulted in significant decreases in daily energy intake, and additional food consumption did not offset this effect, even when portions were reduced to the point that they were no longer perceived as being normal in size.
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