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

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

Abstract Background 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 restaurant setting without affecting customer satisfaction. The participants wer...

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Bibliographic Details
Main Authors: Machiel J. Reinders, Marlijn Huitink, S. Coosje Dijkstra, Anna J. Maaskant, Joris Heijnen
Format: Article
Language:English
Published: BioMed Central 2017-04-01
Series:International Journal of Behavioral Nutrition and Physical Activity
Subjects:
Vegetables
Restaurant
Menu
Intake
Portion size
Meat
Online Access:http://link.springer.com/article/10.1186/s12966-017-0496-9

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