{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,4]],"date-time":"2026-03-04T23:11:35Z","timestamp":1772665895671,"version":"3.50.1"},"reference-count":44,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2025,5,22]],"date-time":"2025-05-22T00:00:00Z","timestamp":1747872000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Virtual Worlds"],"abstract":"<jats:p>Dietitian-led grocery store tours (GSTs) educate consumers about nutrition. Virtual GSTs could increase access to nutrition education. A feasibility study was conducted to determine participant acceptability and their physiological responses to a virtual GST using immersive virtual reality (IVR), a desktop monitor (PC), or a tablet. Participants were asked to report to the laboratory on three occasions to view a virtual GST. Physiological measurements were collected, and participants completed questionnaires about their feelings of presence, nausea, mood, and enjoyment during the virtual GST. Participants experienced a greater sense of presence (IVR = 5.8, PC = 2.6, tablet = 2.6; p &lt; 0.05) with a greater feeling of nausea (IVR = 1.7, PC = 0.4, tablet = 0.4; p &lt; 0.05) in the IVR treatment. Participants enjoyed the IVR GST more than the tablet GST (IVR = 5.3, PC = 4.6, tablet = 4.1; p &lt; 0.05). There were marginal effects of treatment on heart rate (p &lt; 0.05) but not on other physiological measures. There were no differences in the participants\u2019 willingness to recommend a virtual GST given the use of different technologies to a friend or in the participants\u2019 reported mood. Virtual GSTs, using different technologies, may be a feasible approach to provide nutrition education<\/jats:p>","DOI":"10.3390\/virtualworlds4020021","type":"journal-article","created":{"date-parts":[[2025,5,22]],"date-time":"2025-05-22T07:04:28Z","timestamp":1747897468000},"page":"21","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Use of Different Technologies to Provide a Virtual Grocery Store Tour for Nutrition Education"],"prefix":"10.3390","volume":"4","author":[{"given":"Shelley","family":"Woodall","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50312, USA"}]},{"given":"Jennessa","family":"Sharratt","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50312, USA"}]},{"given":"James H.","family":"Hollis","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50312, USA"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Petersen, K.S., and Kris-Etherton, P.M. 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