Menu to Meal (M2M) Menu Labeling Intervention Study
Menu to Meal (M2M): Evaluating the Effectiveness of a Digital Nutritional Labeling Intervention in Hispanic Restaurant Settings
1 other identifier
interventional
240
1 country
1
Brief Summary
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.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P75+ for not_applicable
Started Nov 2025
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
November 17, 2025
CompletedFirst Submitted
Initial submission to the registry
November 24, 2025
CompletedFirst Posted
Study publicly available on registry
January 9, 2026
CompletedPrimary Completion
Last participant's last visit for primary outcome
May 1, 2026
CompletedStudy Completion
Last participant's last visit for all outcomes
December 1, 2026
ExpectedJanuary 23, 2026
January 1, 2026
6 months
November 24, 2025
January 21, 2026
Conditions
Keywords
Outcome Measures
Primary Outcomes (6)
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.
Immediately after the intervention (menu exposure)
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.
Immediately after the intervention (menu exposure)
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.
Immediately after the intervention (menu exposure)
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.
Immediately after the intervention (menu exposure)
Awareness of Nutrition Information on the Menu
Awareness of nutrition information on the menu, assessed using a study-developed self-report item asking whether the participant noticed or looked at nutrition information while viewing the menu. Measurement Tool: Study-developed Awareness of Nutrition Information Item (binary response) Scale Description and Coding: 0 = No, did not notice or look at nutrition information 1 = Yes, noticed or looked at nutrition information Unit of Measure: Percentage of participants reporting awareness (response = 1) Scale Range and Direction: Values range from 0 to 1. A value of 1 indicates awareness of nutrition information. How the Percentage Is Derived: The percentage is calculated as the proportion of participants with a response of 1 (Yes) among all participants who completed the questionnaire.
Immediately after the intervention (menu exposure)
Use of Nutrition Information to Inform Menu Selection
Use of nutrition information to inform menu selection, assessed using a study-developed self-report item asking the extent to which nutrition information influenced the participant's food choice. Measurement Tool: Study-developed Nutrition Information Influence Item (5-point Likert scale) Scale Description and Coding: 1. = Not at all 2. = A little 3. = Somewhat 4. = Mostly 5. = Completely Unit of Measure: Percentage of participants reporting use of nutrition information, defined as responses of 4 or 5 Scale Range and Direction: Scores range from 1 to 5. Higher values indicate greater influence of nutrition information on choice. How the Percentage Is Derived: The percentage is calculated as the proportion of participants with responses of 4 or 5 among all participants who completed the questionnaire.
Immediately after the intervention (menu exposure)
Secondary Outcomes (5)
Total Energy Ordered per Customer Order
Immediately after the intervention (menu exposure)
Saturated Fat Content of Menu Items Ordered
Immediately after the intervention (menu exposure)
Sodium Content of Menu Items Ordered
Immediately after the intervention (menu exposure)
Dietary Fiber Content of Menu Items Ordered
Immediately after the intervention (menu exposure)
Added Sugar Content of Menu Items Ordered
Immediately after the intervention (menu exposure)
Study Arms (3)
Baseline condition
NO INTERVENTIONStandard menu with no nutrition information.
Paper menu condition
ACTIVE COMPARATORBilingual paper menus display numeric and icon-based nutrition information, including calories, saturated fat, and sodium.
AR/AI digital menu condition
EXPERIMENTALMobile app providing interactive nutrition information and personalized guidance based on dietary preferences.
Interventions
AR/AI-enhanced digital menu giving interactive nutrition guidance
Eligibility Criteria
You may qualify if:
- 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
You may not qualify if:
- 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
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
Local Restaurant Site
Bryan, Texas, 77802, United States
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Study Officials
- PRINCIPAL INVESTIGATOR
Hyunjung Lee, PhD
Department of Nutrition, Texas A&M University
Central Study Contacts
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- NON RANDOMIZED
- Masking
- NONE
- Masking Details
- Participants in this study will be partially blinded to the specific aims of the intervention to minimize bias. While they will be aware they are participating in a study about menu use and food choices, they will not be informed of the detailed differences or hypotheses related to the nutrition labeling formats to reduce influence on their ordering behavior. Research staff collecting data will also be trained to maintain neutrality, but full masking is not possible due to the visible differences in menu formats across study phases.
- Purpose
- OTHER
- Intervention Model
- PARALLEL
- Sponsor Type
- OTHER
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Assistant Professor
Study Record Dates
First Submitted
November 24, 2025
First Posted
January 9, 2026
Study Start
November 17, 2025
Primary Completion
May 1, 2026
Study Completion (Estimated)
December 1, 2026
Last Updated
January 23, 2026
Record last verified: 2026-01
Data Sharing
- IPD Sharing
- Will share
- Shared Documents
- STUDY PROTOCOL, SAP
- Time Frame
- IPD will be made available beginning approximately 6 months after publication of the primary results and will remain available for 2 years.
- Access Criteria
- Researchers who wish to access the de-identified individual participant data (IPD) and supporting documents should submit a written request to the corresponding author. Requests must include a methodologically sound research proposal describing the intended analyses and purpose of data use. Access will be granted to qualified researchers upon approval of the proposal and execution of a data use agreement in accordance with Texas A\&M University and applicable regulatory requirements. Data will be transferred using a secure institutional data-sharing platform.
De-identified individual participant data (IPD) underlying the results reported in the publication will be shared, including baseline characteristics, outcome measures, and adverse event data. Data will be available beginning 6 months after publication for researchers who provide a methodologically sound proposal. Requests should be submitted to the corresponding author and will require a data use agreement in accordance with institutional and regulatory policies.