Effects of Restaurant Menu Design on Food Ordering Outcomes

Status Completed

Clinical Trial 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.

Clinical Trial Description

For the first experiment, a parallel randomized trial of healthy young adults (n= 30) was conducted to compare ordering from one of two menu designs (easy - E, hard - H) developed in a prior pilot study. In the second experiment, restrained eaters were specifically recruited and asked to fast before the experiment to determine the influence of cognitive load of menus on energy ordered (n=31). Galvanic skin response was used as an objective proxy for relative cognitive load, and questionnaires were used to assess perceptions of the menus. The main outcomes were the number of items ordered and total energy of the items ordered (in kilocalories). ;

Study Design

Related Conditions & MeSH terms

Food Preferences

Clinical Trial Details

NCT number	NCT03337633
Study type	Interventional
Source	University of Alabama at Birmingham
Contact
Status	Completed
Phase	N/A
Start date	April 1, 2014
Completion date	March 20, 2015

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