Evidence map›Paper›PMID 30684440›Full record

ArticleJMIR formative research2019

A Virtual Reality Food Court to Study Meal Choices in Youth: Design and Assessment of Usability.

Margaret Allman-Farinelli, Kiran Ijaz, Helen Tran, Hermes Pallotta, Sidney Ramos, Junya Liu, Lyndal Wellard-Cole, Rafael A Calvo

Abstract read
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Article in JMIR formative research, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

7 citing papers in PubMed.

  1. Trial
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  7. A Virtual Home for the Virtual Clinical Trial.Journal of medical Internet research · 2020
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Margaret Allman-FarinelliCharles Perkins Centre, School of Life and Environmental Sciences, University of Sydney, University of Sydney, Australia.ORCID http://orcid.org/0000-0002-6478-1374
Kiran IjazSchool of Electrical and Information Engineering, University of Sydney, Sydney, Australia.ORCID http://orcid.org/0000-0001-8722-6595
Helen TranCharles Perkins Centre, School of Life and Environmental Sciences, University of Sydney, University of Sydney, Australia.ORCID http://orcid.org/0000-0002-3043-2096
Hermes PallottaCharles Perkins Centre, School of Life and Environmental Sciences, University of Sydney, University of Sydney, Australia.ORCID http://orcid.org/0000-0002-9077-6747
Sidney RamosSchool of Electrical and Information Engineering, University of Sydney, Sydney, Australia.ORCID http://orcid.org/0000-0001-9534-6415
Junya LiuCharles Perkins Centre, School of Life and Environmental Sciences, University of Sydney, University of Sydney, Australia.ORCID http://orcid.org/0000-0003-0159-8465
Lyndal Wellard-ColeCharles Perkins Centre, School of Life and Environmental Sciences, University of Sydney, University of Sydney, Australia.ORCID http://orcid.org/0000-0003-1514-2135
Rafael A CalvoSchool of Electrical and Information Engineering, University of Sydney, Sydney, Australia.ORCID http://orcid.org/0000-0003-2238-0684

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundRegular consumption of take-out and fast foods with sugary drinks is associated with poor quality diets and higher prevalence of obesity. Among the settings where such food is consumed is the food court typically found in shopping malls prominent in many countries.

objectiveThe objective of this research was to develop a virtual reality food court that could be used to test food environmental interventions, such as taxation, and ultimately to facilitate the selection of healthier food choices.

methodsFourteen food courts in Sydney, Australia were selected to include those in the city center and suburbs of high and low socioeconomic status. Researchers visited the courts to collect information on number and type of food outlets, all menu items for sale, cost of foods and beverages and sales promotions. This information was used to assemble 14 food outlets typically found in food courts, and representative menus were compiled. The UNITY gaming platform was used to design a virtual reality food court that could be used with HTC VIVE goggles. Participants navigated the virtual reality food court using the head-mounted display, keyboard, and mouse and selected a lunch meal, including food and beverage. A validated questionnaire on presence within the virtual reality food court and system usability was completed at the end of the session. The constructs for presence included a sense of control, sensory fidelity, realism, distraction, and involvement. Questions were rated on a scale from 1 (worst) through 7 (best) for each of 28 questions giving a maximum total score of 196. The systems usability scale (SUS) that gives a final score out of 100 was also assessed.

resultsOne hundred and sixty-two participants with a mean age of 22.5 (SD 3.1) years completed the survey. The mean score for total presence was 144 (SE 1.4) consisting of control: 62.1 (SE 0.8), realism: 17.5 (SE 0.2), involvement: 9.6 (SE 0.2), sensory fidelity: 34.9 (SE 0.4), and distraction: 24.0 (SE 0.3). The mean SUS was 69 (SE 1.1).

conclusionsVirtual reality shows promise as a tool to study food choice for test interventions to inform practice and policy.

Indexed as

food policynutrition promotionobesitytake-out foodvirtual realityyoung adults

Identifiers

PMID30684440
PMCPMC6682284

What OpenQuestion holds

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LicenceCC BY
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.