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Impact of decreasing the proportion of higher energy foods and reducing portion sizes on food purchased in worksite cafeterias: A stepped-wedge randomised controlled trial

September 14, 2021

Impact of decreasing the proportion of higher energy foods and reducing portion sizes on food purchased in worksite cafeterias: A stepped-wedge randomised controlled trial

James Reynolds and co-workers investigate the provision of smaller food portions and substitution of less calorific foods in workplace cafeterias.

Image credit: Dan Gold, Unsplash

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