Implementing federal food service guidelines in federal and private worksite cafeterias in the United States leads to improved health outcomes and is cost saving
Shafika Abrahams‐Gessel(Harvard University), Thomas A. Gaziano(Brigham and Women's Hospital), Lauren Lizewski(National Institutes of Health), Mengyuan Ruan(Tufts University), Dariush Mozaffarian(Tufts University), Stephen Sy(Harvard University), Parke Wilde(Tufts University), Yujin Lee(Tufts University), Fang Fang Zhang(Tufts University), Junxiu Liu(Tufts University), Renata Micha(Tufts University)
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