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Effects of Restaurant Menu Design on Food Ordering Outcomes

NCT03337633 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 61

Last updated 2017-11-09

No results posted yet for this study

Summary

High cognitive load activities can influence energy intake from food. It is unknown how restaurant menu designs may affect patrons in terms of cognitive demand and subsequent ordering of food.Objective: Our objective was to develop and experimentally test menu designs that differ in cognitive load to test the subjective and objective stress measures on food ordering.

Conditions

  • Food Preferences

Interventions

BEHAVIORAL

Menu design

Participants were given 5 minutes to order a hypothetical meal from the assigned test menu by circling all items they wanted to order.

Sponsors & Collaborators

  • Texas Tech University

    collaborator OTHER

  • University of Alabama at Birmingham

    lead OTHER

Principal Investigators

  • Kathryn A Kaiser, PhD · University of Alabama at Birmingham, Asst. Professor, Dept of Health Behavior

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
19 Years
Max Age
35 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2014-04-01
Primary Completion
2015-03-20
Completion
2015-03-20

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03337633 on ClinicalTrials.gov