Box 1 The PICOS criteria

Participants	Employees at any worksite, including both men and women
Intervention	Organizational-based, food-based incentive-pricing strategies or social marketing in workplace cafeterias, vending machines, and kiosks
Comparison	Any other treatment, other interventions, or placebo
Outcome	Primary outcomes (continuous variables):
	1. Changes in weight (kg)
	2. Body mass index (BMI) (kg/m2)
	3. Changes in HbA1c (%)
	Secondary outcomes:
	1. Blood pressure (mmHg)
	2. Changes in cholesterol levels (mg)
	3. Food consumption (changes in consumption of vegetables [g or serving (SV)], fruit [g or SV], fruit and vegetables [g or SV], sugary beverages [g], sweets [g], and other foods)
	4. Nutritional intake (changes in fat and oil intake [g])
	5. Changes in fiber intake (g)
	6. Changes in energy intake (kcal)
Setting	Worksite