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

Consumer consciousness on meat and the environment — Exploring differences

(2016) Pasi Pohjolainen et al.   APPETITE

Small, medium, large or supersize? The development and evaluation of interventions targeted at portion size

(2014) W M Vermeer et al.   INTERNATIONAL JOURNAL OF OBESITY

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

(2013) Brian Wansink et al.   PLoS One

Critical review: vegetables and fruit in the prevention of chronic diseases

(2012) Heiner Boeing et al.   EUROPEAN JOURNAL OF NUTRITION

Vegetarian diets, low-meat diets and health: a review

(2012) Claire T McEvoy et al.   PUBLIC HEALTH NUTRITION

Health Benefits of Fruits and Vegetables

(2012) Joanne L. Slavin et al.   Advances in Nutrition

Improvement of meal composition by vegetable variety

(2011) Tamara Bucher et al.   PUBLIC HEALTH NUTRITION

Alcohol, appetite and energy balance: Is alcohol intake a risk factor for obesity?

(2010) Martin R. Yeomans   PHYSIOLOGY & BEHAVIOR

Meat and Morality: Alternatives to Factory Farming

(2009) Evelyn B. Pluhar   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture

(2009) Sharon Friel et al.   LANCET

Reducing Portion Size Reduces Food Intake and Plate Waste

(2009) Marjorie R. Freedman et al.   Obesity

Small, medium, large or supersize: trends in food portion sizes in The Netherlands

(2009) Ingrid HM Steenhuis et al.   PUBLIC HEALTH NUTRITION