Objective: This study aimed to evaluate the usability of the virtual cafeteria (VC) and determine its suitability for further studies in portion size education and rehabilitation of nutrition.
Methods: The study was conducted with 73 participants (aged 18-40 years). The VC, where the participants performed the task of assembling a meal, was created as a virtual reality simulation of a buffet-style cafeteria (94 food and 10 beverage items). The participants were asked to complete the System Usability Scale, which regards ≥70 points as acceptable, and to give comments about the VC.
Results: The mean System Usability Scale score was 79.4 ± 12.71 (range, 22.2-97.2). Approximately 68% of the participants described positive qualities for the VC. The participants with technical background reported the VC as more usable (96%) than the others (74%) (χ2 = 5,378; df = 1, P = 0.025).
Conclusions and implications: Offered as a novel tool for education and rehabilitation of nutrition, the VC was confirmed to feature good usability.
Keywords: nutrition education; nutritional rehabilitation; portion size; usability; virtual reality.
Copyright © 2020. Published by Elsevier Inc.