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Slim by design: serving healthy foods first in buffet lines improves overall meal selection.

机译：设计纤巧：首先在自助餐中提供健康食品，改善整体膳食选择。

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Brian Wansink; Andrew S Hanks;
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年度 2013
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2. Serving up Healthy and Sustainable School Meals? An Analysis of School Meal Provision in Cardiff (UK) [J] . Ruth Fairchilda*, Andrea Collinsb Journal of Environmental Policy & Planning . 2011,第3期

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3. Overweight/obesity is associated with food choices related to rice and beans, colors of salads, and portion size among consumers at a restaurant serving buffet-by-weight in Brazil [J] . RodriguesA.G.M., Proen?aR.P.D.C., CalvoM.C.M., Appetite . 2012,第2期

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4. An Interactive Nutritional Guide to develop low-cost healthy meals while sustaining indigenous foods [C] . Liguori K., Nassar A., Mehta K. IEEE Global Humanitarian Technology Conference . 2014

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5. CONTROL OF EATING BEHAVIOR: AN EVALUATION OF THE EFFECTS OF SERVING LESS PREFERRED FOODS PRIOR TO THE MEAL ON PRESCHOOLERS' EATING. [D] . KNIGHT, PAUL JOSEPH SMITH, II. 1981

机译：饮食行为的控制：对进餐前少吃一些食物对小学生进食的影响进行评估。
6. Slim by Design: Serving Healthy Foods First in Buffet Lines Improves Overall Meal Selection [O] . Brian Wansink, Andrew S. Hanks -1

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7. The Effect of Food Unit Sizes and Meal Serving Occasions on Eating Behaviour Characteristics: Within Person Randomised Crossover Studies on Healthy Women [O] . Billy Langlet, Mona Tang Bach, Dorothy Odegi, 2018

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Slim by design: serving healthy foods first in buffet lines improves overall meal selection.

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