Menu to Meal (M2M) Menu Labeling Intervention Study
ConditionBehavior, Eating
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18+
SponsorTexas A&M University
About this trial
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.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
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
Disqualifiers
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
Design model
Parallel
Treatments tested in this trial
Paper menu
BehavioralPaper menu with bilingual nutrition labels
Digital menu condition
BehavioralAR/AI-enhanced digital menu giving interactive nutrition guidance
Treatment groups
240 Participants
are divided into 3 treatment groupsGroup A: Baseline conditionNo intervention 0 interventions
Group B: Paper menu conditionActive comparator 1 intervention
Group C: AR/AI digital menu conditionExperimental treatment 1 intervention
Trial outcomes
Primary outcomes
1
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.
Time frame
Immediately after the intervention (menu exposure)2
Intention to Make Healthier Food Choices
Intention to choose healthier menu items, assessed using a study-developed questionnaire informed by the Theory of Planned Behavior. Measurement Tool: Study-developed Healthy Eating Intention 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: Intention score (range: 1 to 5) Scale Range and Direction: Scores range from 1 to 5. Higher scores indicate stronger intention to choose healthier menu items.
Time frame
Immediately after the intervention (menu exposure)3
Perceived Behavioral Control Over Healthy Menu Choices
Perceived behavioral control over choosing healthier menu items, assessed using a study-developed questionnaire informed by the Theory of Planned Behavior. Measurement Tool: Study-developed Perceived Behavioral Control 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: Perceived behavioral control score (range: 1 to 5) Scale Range and Direction: Scores range from 1 to 5. Higher scores indicate greater perceived control over choosing healthier menu items.
Time frame
Immediately after the intervention (menu exposure)4
Self-Efficacy for Using Nutrition Information When Ordering
Self-efficacy for using nutrition information to guide food choices, assessed using a study-developed questionnaire informed by Social Cognitive Theory. Measurement Tool: Study-developed Nutrition Information Self-Efficacy 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 self-efficacy score (range: 1 to 5) Scale Range and Direction: Scores range from 1 to 5. Higher scores indicate greater confidence in using nutrition information to make food choices.
Time frame
Immediately after the intervention (menu exposure)Secondary outcomes
1
Total Energy Ordered per Customer Order
Total energy content of menu items ordered by each participant, calculated using receipt-based ordering data linked to laboratory-tested and standardized recipe-based nutrient analysis conducted as part of the Menu2Meal (M2M) intervention. Measurement Tool: Receipt-based nutrient calculation using laboratory-tested and standardized nutrient databases Unit of Measure: Mean kilocalories (kcal) per customer order
Time frame
Immediately after the intervention (menu exposure)2
Saturated Fat Content of Menu Items Ordered
Total saturated fat content of menu items ordered by each participant, calculated by summing grams of saturated fat from all items ordered, using laboratory-tested and standardized recipe-based nutrient values. Measurement Tool: Receipt-based nutrient calculation using laboratory-tested and standardized nutrient databases Unit of Measure: Mean grams (g) of saturated fat per customer order
Time frame
Immediately after the intervention (menu exposure)3
Sodium Content of Menu Items Ordered
Total sodium content of menu items ordered by each participant, calculated by summing milligrams of sodium from all items ordered, using laboratory-tested and standardized recipe-based nutrient values. Measurement Tool: Receipt-based nutrient calculation using laboratory-tested and standardized nutrient databases Unit of Measure: Mean milligrams (mg) of sodium per customer order
Time frame
Immediately after the intervention (menu exposure)4
Dietary Fiber Content of Menu Items Ordered
Total dietary fiber content of menu items ordered by each participant, calculated by summing grams of dietary fiber from all items ordered, using laboratory-tested and standardized recipe-based nutrient values. Measurement Tool: Receipt-based nutrient calculation using laboratory-tested and standardized nutrient databases Unit of Measure: Mean grams (g) of dietary fiber per customer order
Time frame
Immediately after the intervention (menu exposure)Sponsors and contacts
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Source ClinicalTrials.gov