The Influence of a Nutrition Recommendation on Food Choices in a Virtual Fast-Food Restaurant

OBJECTIVES: Food from fast-food restaurants (FFR) is typically high in calories, saturated fat, sugars, and sodium, while being low in whole grains, fruits, and vegetables. Improving choices made when purchasing food at FFR could improve diet and reduce the risk of chronic disease. The RAND Corporation developed performance standards for eating at restaurants that involves limiting calories, saturated fat, trans fat, total sugars, sweetened beverages, sodium and increasing fruit and vegetable intake. This study used a virtual fast-food restaurant to assess the effect of providing participants with a goal of selecting a meal of 700 kcal compared to free-choice on nutrient intake, cost, expected satiety and expected palatability. METHODS: Fifty-eight students were randomly assigned to the intervention (700 kcal) or control (free-choice) group. Participants wore an immersive virtual reality headset to experience being in a fast-food restaurant. They were asked to rate the palatability and expected satiety of items on the menu before ordering a meal. After they ordered the meal, the participants were asked to rate the palatability and expected satiety of the meal. The time taken to order was also measured. RESULTS: In the 700 kcal treatment participants chose a meal that was lower in energy (1300 v 770 kcal; p = 0.001), total fat (55 g v 34 g, p = 0.01), total CHO (151 g v 88 g, p = 0.0006), total sugars (73 g v 22 g, p = 0.02). There was no significant difference for saturated Fat (14.8 g v 8 g, p = 0.08), cholesterol (120 mg v 65 mg, p = 0.1), fiber (7 g v 6 g, p = 0.1), protein (43 g v 27 g, p = 0.06) or sodium (1767 mg v 1125 mg, p = 0.06). The cost of the meal was lower ($9.67 v $6.19; p−0.0003) and there was no difference in the time taken to order (51.7 v 52.9 seconds, p = 0.28), rated palatability of the selected meal (82 mm v 67 mm, p = 0.054). Expected satiety of the restricted meal was lower (100 mm v 79 mm, p = 0.006). CONCLUSIONS: These preliminary results suggest that individuals who select a meal based on a target of 700 kcal have improved nutrient intakes. In addition, there is a reduction in cost of the meal. The participants rated the meals to be of similar palatability but there was a reduction in expected satiety which may lead to compensatory eating. FUNDING SOURCES: None.