Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment
Crossref DOI link: https://doi.org/10.1186/s12966-017-0496-9
Published Online: 2017-04-19
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Reinders, Machiel J.
Huitink, Marlijn
Dijkstra, S. Coosje
Maaskant, Anna J.
Heijnen, Joris
Funding for this research was provided by:
Ministerie van Economische Zaken
GroentenFruit Huis (Dutch Fresh Produce Centre)