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Appetite|November 24, 2018
Impact of increasing the proportion of healthier foods available on energy purchased in worksite cafeterias: A stepped wedge randomized controlled pilot trialRachel Pechey, Emma Cartwright, Mark Pilling, et al.
The American Journal of Clinical Nutrition|June 6, 2018
Grocery store interventions to change food purchasing behaviors: a systematic review of randomized controlled trialsJamie Hartmann-Boyce, Filippo Bianchi, Carmen Piernas, et al.
The International Journal of Behavioral Nutrition and Physical Activity|August 18, 2018
Impact of reducing portion sizes in worksite cafeterias: a stepped wedge randomised controlled pilot trialGareth J Hollands, Emma Cartwright, Mark Pilling, et al.
Food Quality and Preference|March 5, 2019
Visual perceptions of portion size normality and intended food consumption: A norm range modelAshleigh Haynes, Charlotte A Hardman, Alexis D J Makin, et al.
Metabolomics : Official Journal of the Metabolomic Society|March 9, 2010
omega-3 oil intake during weight loss in obese women results in remodelling of plasma triglyceride and fatty acidsGregor McCombie, Lucy M Browning, Christopher M Titman, et al.
Plos One|May 21, 2014
Tracking of a dietary pattern and its components over 10-years in the severely obeseDavid J Johns, Anna Karin Lindroos, Susan A Jebb, et al.
Plos One|June 9, 2021
Associations between hedonic hunger and BMI during a two-year behavioural weight loss trialBethan R Mead, Emma J Boyland, Paul Christiansen, et al.
Obesity (Silver Spring, Md.)|April 14, 2015
Dietary patterns, cardiometabolic risk factors, and the incidence of cardiovascular disease in severe obesityDavid J Johns, Anna-Karin Lindroos, Susan A Jebb, et al.
Pilot and Feasibility Studies|June 16, 2017
Physical micro-environment interventions for healthier eating in the workplace: protocol for a stepped wedge randomised controlled pilot trialMilica Vasiljevic, Emma Cartwright, Rachel Pechey, et al.
Health Psychology : Official Journal of the Division of Health Psychology, American Psychological Association|May 26, 2017
Using a descriptive social norm to increase vegetable selection in workplace restaurant settingsJason M Thomas, Amanda Ursell, Eric L Robinson, et al.
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