Menu to Meal (M2M) Menu Labeling Intervention Study

Texas A&M University240 enrolled

Overview

This study evaluates the impact of culturally tailored menu labeling interventions on psychosocial factors and ordering behavior among customers in two independently owned Hispanic restaurants in East-Central Texas. Participants will be exposed to one of three sequential menu conditions at each restaurant: (1) a standard menu without nutrition information, (2) a paper menu with bilingual nutrition labels, or (3) a digital menu app enhanced with Augmented Reality (AR) and Artificial Intelligence (AI) providing interactive nutrition guidance. The study will assess whether menu formats influence nutrition literacy, decision-making confidence, self-efficacy, attitudes, behavioral intentions, and actual ordering behavior. Data will be collected through surveys, purchase receipts, and app interaction logs.

Detailed Description: This study aims to design and evaluate a culturally tailored, bilingual menu labeling intervention incorporating AR and AI features in small, independently owned Hispanic restaurants. The intervention seeks to promote informed food ordering by targeting psychosocial constructs known to influence food choice. Three sequential conditions will be implemented: (1) baseline with standard menus and no nutrition labels, (2) paper menus with visible bilingual nutrition labels, and (3) a digital AR/AI-enhanced menu. Guided by the Theory of Planned Behavior and Social Cognitive Theory, the study focuses on constructs such as decision-making confidence, self-efficacy, subjective norms, and perceived behavioral control. The two primary objectives are to (1) develop a culturally informed digital menu labeling tool and (2) evaluate its effectiveness compared with standard and paper menu formats in shaping psychosocial factors and actual ordering behavior. Participants will be recruited during restaurant visits and exposed to the menu condition corresponding to their visit timing. Surveys will be administered before ordering to assess psychosocial factors, label awareness, and behavioral intentions. A formative needs assessment conducted prior to implementation will ensure cultural and linguistic appropriateness. Findings will provide evidence on the effectiveness of innovative, theory-informed digital interventions in promoting informed food choices in culturally specific restaurant settings not subject to federal nutrition labeling requirements.

Study Type

INTERVENTIONAL

Allocation

NON_RANDOMIZED

Eligibility

Sex: ALLMin age: 18 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Adults aged 18 years or older * Patrons dining at participating Hispanic restaurants during designated study hours * Able to read and speak English or Spanish * Willing and able to provide informed consent * Pregnant women are eligible to participate, as the study procedures pose minimal risk Exclusion Criteria: * Minors under 18 years of age * Individuals with visual or cognitive impairments that prevent interaction with the menu formats or AR/AI technology * Individuals who have participated in a prior phase of the study * Restaurant staff involved in study implementation

Outcomes

Primary Outcomes

Attitudes Toward Healthy Menu Choices

Attitudes toward selecting healthier menu items, assessed using a study-developed questionnaire informed by the Theory of Planned Behavior. The questionnaire consists of agreement-scale items evaluating whether choosing healthier foods is important, beneficial, and enjoyable. Measurement Tool: Study-developed Attitudes Toward Healthy Menu Choices Questionnaire (5-point agreement Likert scale) Scale Description and Coding: 1. = Strongly disagree 2. = Disagree 3. = Neither agree nor disagree 4. = Agree 5. = Strongly agree Unit of Measure: Mean attitude score (range: 1 to 5) Scale Range and Direction: Scores range from 1 to 5. Higher scores indicate more positive attitudes toward choosing healthier menu items.