Menu to Meal (M2M) Menu Labeling Intervention Study

Texas A&M University

Status: Enrolling

Conditions: Behavior, Eating

Treatments: Behavioral: Paper menu; Behavioral: Digital menu condition

Study type: Interventional

Funder types: Other

Identifiers

NCT07329452

STUDY2025-1204

Details and patient eligibility

About

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.

Full description

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.

Enrollment: 240 estimated patients

Sex: All

Ages: 18+ years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Other

Allocation: Non-Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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240 participants in 3 patient groups

Baseline condition

No Intervention group

Description:

Standard menu with no nutrition information.

Paper menu condition

Active Comparator group

Description:

Bilingual paper menus display numeric and icon-based nutrition information, including calories, saturated fat, and sodium.

Treatment:

Behavioral: Paper menu

AR/AI digital menu condition

Experimental group

Description:

Mobile app providing interactive nutrition information and personalized guidance based on dietary preferences.

Treatment:

Behavioral: Digital menu condition