144 related articles for article (PubMed ID: 29034148)
1. Does a grill menu redesign influence sales, nutrients purchased, and consumer acceptance in a worksite cafeteria?
Vadiveloo MK; Malik VS; Spiegelman D; Willett WC; Mattei J
Prev Med Rep; 2017 Dec; 8():140-147. PubMed ID: 29034148
[TBL] [Abstract][Full Text] [Related]
2. Profitability and acceptability of fat- and sodium-modified hot entrees in a worksite cafeteria.
Perlmutter CA; Canter DD; Gregoire MB
J Am Diet Assoc; 1997 Apr; 97(4):391-5. PubMed ID: 9120192
[TBL] [Abstract][Full Text] [Related]
3. A healthful options food station can improve satisfaction and generate gross profit in a worksite cafeteria.
Kimathi AN; Gregoire MB; Dowling RA; Stone MK
J Am Diet Assoc; 2009 May; 109(5):914-7. PubMed ID: 19394481
[TBL] [Abstract][Full Text] [Related]
4. Energy, saturated fat, and sodium were lower in entrées at chain restaurants at 18 months compared with 6 months following the implementation of mandatory menu labeling regulation in King County, Washington.
Bruemmer B; Krieger J; Saelens BE; Chan N
J Acad Nutr Diet; 2012 Aug; 112(8):1169-76. PubMed ID: 22704898
[TBL] [Abstract][Full Text] [Related]
5. 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.
Reynolds JP; Ventsel M; Kosīte D; Rigby Dames B; Brocklebank L; Masterton S; Pechey E; Pilling M; Pechey R; Hollands GJ; Marteau TM
PLoS Med; 2021 Sep; 18(9):e1003743. PubMed ID: 34520468
[TBL] [Abstract][Full Text] [Related]
6. Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste.
Berkowitz S; Marquart L; Mykerezi E; Degeneffe D; Reicks M
Public Health Nutr; 2016 Nov; 19(16):3048-3054. PubMed ID: 27256403
[TBL] [Abstract][Full Text] [Related]
7. Impact of calorie labelling in worksite cafeterias: a stepped wedge randomised controlled pilot trial.
Vasiljevic M; Cartwright E; Pilling M; Lee MM; Bignardi G; Pechey R; Hollands GJ; Jebb SA; Marteau TM
Int J Behav Nutr Phys Act; 2018 May; 15(1):41. PubMed ID: 29754587
[TBL] [Abstract][Full Text] [Related]
8. Comparison of the nutrient content of children's menu items at US restaurant chains, 2010-2014.
Deierlein AL; Peat K; Claudio L
Nutr J; 2015 Aug; 14():80. PubMed ID: 26272206
[TBL] [Abstract][Full Text] [Related]
9. Improvements in recall and food choices using a graphical method to deliver information of select nutrients.
Pratt NS; Ellison BD; Benjamin AS; Nakamura MT
Nutr Res; 2016 Jan; 36(1):44-56. PubMed ID: 26773780
[TBL] [Abstract][Full Text] [Related]
10. Use of Nutrition Standards to Improve Nutritional Quality of Hospital Patient Meals: Findings from New York City's Healthy Hospital Food Initiative.
Moran A; Lederer A; Johnson Curtis C
J Acad Nutr Diet; 2015 Nov; 115(11):1847-54. PubMed ID: 26320410
[TBL] [Abstract][Full Text] [Related]
11. A nudge in a healthy direction. The effect of nutrition labels on food purchasing behaviors in university dining facilities.
Cioffi CE; Levitsky DA; Pacanowski CR; Bertz F
Appetite; 2015 Sep; 92():7-14. PubMed ID: 25913685
[TBL] [Abstract][Full Text] [Related]
12. Customer responses to mandatory menu labeling at full-service restaurants.
Auchincloss AH; Mallya GG; Leonberg BL; Ricchezza A; Glanz K; Schwarz DF
Am J Prev Med; 2013 Dec; 45(6):710-9. PubMed ID: 24237912
[TBL] [Abstract][Full Text] [Related]
13. Changes in prices, sales, consumer spending, and beverage consumption one year after a tax on sugar-sweetened beverages in Berkeley, California, US: A before-and-after study.
Silver LD; Ng SW; Ryan-Ibarra S; Taillie LS; Induni M; Miles DR; Poti JM; Popkin BM
PLoS Med; 2017 Apr; 14(4):e1002283. PubMed ID: 28419108
[TBL] [Abstract][Full Text] [Related]
14. Effect of calories-only vs physical activity calorie expenditure labeling on lunch calories purchased in worksite cafeterias.
Viera AJ; Gizlice Z; Tuttle L; Olsson E; Gras-Najjar J; Hales D; Linnan L; Lin FC; Noar SM; Ammerman A
BMC Public Health; 2019 Jan; 19(1):107. PubMed ID: 30674291
[TBL] [Abstract][Full Text] [Related]
15. Environmental Intervention in Carryout Restaurants Increases Sales of Healthy Menu Items in a Low-Income Urban Setting.
Lee-Kwan SH; Bleich SN; Kim H; Colantuoni E; Gittelsohn J
Am J Health Promot; 2015; 29(6):357-64. PubMed ID: 24968184
[TBL] [Abstract][Full Text] [Related]
16. Estimating the effect of calorie menu labeling on calories purchased in a large restaurant franchise in the southern United States: quasi-experimental study.
Petimar J; Zhang F; Cleveland LP; Simon D; Gortmaker SL; Polacsek M; Bleich SN; Rimm EB; Roberto CA; Block JP
BMJ; 2019 Oct; 367():l5837. PubMed ID: 31666218
[TBL] [Abstract][Full Text] [Related]
17. Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?
Byrd K; Almanza B; Ghiselli RF; Behnke C; Eicher-Miller HA
Appetite; 2018 Jun; 125():474-485. PubMed ID: 29501682
[TBL] [Abstract][Full Text] [Related]
18. Calories Purchased by Hospital Employees After Implementation of a Cafeteria Traffic Light-Labeling and Choice Architecture Program.
Thorndike AN; Gelsomin ED; McCurley JL; Levy DE
JAMA Netw Open; 2019 Jul; 2(7):e196789. PubMed ID: 31290988
[TBL] [Abstract][Full Text] [Related]
19. Consumer attitudes, barriers, and meal satisfaction associated with sodium-reduced meal intake at worksite cafeterias.
Lee J; Park S
Nutr Res Pract; 2015 Dec; 9(6):644-9. PubMed ID: 26634054
[TBL] [Abstract][Full Text] [Related]
20. Alternative MyPlate Menus: Effects of Ultra-Processed Foods on Saturated Fat, Sugar, and Sodium Content.
Tseng M; Neill DB; Teaford SF; Nazmi A
J Nutr Educ Behav; 2018 Mar; 50(3):258-266.e1. PubMed ID: 29229564
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
