Slim by Design: Serving Healthy Foods First in Buffet Lines Improves Overall Meal Selection

PLoS ONE

Volumn 8, Issue 10, 2013, Pages

  Wansink, Brian ^a   Hanks, Andrew S ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACON; CATERING SERVICE; CHEESY EGG; CINNAMON ROLL; CONTROLLED STUDY; CORRELATION COEFFICIENT; FOOD ANALYSIS; FOOD INTAKE; FOOD PREFERENCE; FRUIT; HEALTH FOOD; HUMAN; LOW FAT GRANOLA; LOW FAT YOGURT; MEAL; POTATO; RANDOMIZED CONTROLLED TRIAL; COMPARATIVE STUDY; DECISION MAKING; HEALTH SERVICE; PHYSIOLOGY; PROCEDURES; PSYCHOLOGY; RANDOMIZATION;

CHOICE BEHAVIOR; FOOD PREFERENCES; HUMANS; MENU PLANNING; RANDOM ALLOCATION; RESTAURANTS;

EID: 84885983394     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0077055     Document Type: Article

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