杂志文章@ 1438- 8871% I JMIR出版公司使用3D虚拟超卡塔尔世界杯8强波胆分析市测量食品购买行为:验证研究%A Waterlander,Wilma Elzeline %A Jiang,Yannan %A Steenhuis,Ingrid Hendrika Margaretha %A Ni Mhurchu,Cliona %+奥克兰大学人口健康学院国家健康创新研究所，Tamaki校区，奥克兰莫林路261号，1072，新西兰，64 09 9234612，w.waterlander@auckland.ac.nz %K虚拟现实%K用户计算机界面%K软件验证%K营养政策%K食品%K行为%K公共卫生%D 2015 %7 28.04.2015 %9原始论文%J J医学互联网Res %G英文%X背景:越来越多的人认识到超市是促进健康干预的重要环境，如财政食品政策或包装正面营养标签。然而，由于在现实世界中进行此类研究的复杂性，缺乏针对这类干预措施的精心设计的随机对照试验。虚拟超市是一个三维计算机化的研究环境，旨在使实验研究在超市环境中进行，而不需要进行这种研究的复杂性或成本。目的:主要目的是通过比较虚拟和现实中的食品购买行为来验证虚拟超市。第二个目标是获得参与者对虚拟超市中感知到的“存在感”(即使物理上位于另一个地方或环境中的主观体验)的反馈。方法:符合条件的主要家庭购物者(年龄≥18岁的新西兰成年人)被要求连续3周在虚拟超市进行3次购物，完成经过验证的存在感问卷Items stem，并收集他们同期的真实超市杂货付款收据。比较了虚拟超市和真实超市之间的比例支出(新西兰元)和超过18个主要食品类别的产品购买比例。数据分析采用重复测量混合模型。 Results: A total of 123 participants consented to take part in the study. In total, 69.9% (86/123) completed 1 shop in the Virtual Supermarket, 64.2% (79/123) completed 2 shops, 60.2% (74/123) completed 3 shops, and 48.8% (60/123) returned their real supermarket till receipts. The 4 food groups with the highest relative expenditures were the same for the virtual and real supermarkets: fresh fruit and vegetables (virtual estimate: 14.3%; real: 17.4%), bread and bakery (virtual: 10.0%; real: 8.2%), dairy (virtual: 19.1%; real: 12.6%), and meat and fish (virtual: 16.5%; real: 16.8%). Significant differences in proportional expenditures were observed for 6 food groups, with largest differences (virtual – real) for dairy (in expenditure 6.5%, P<.001; in items 2.2%, P=.04) and fresh fruit and vegetables (in expenditure: –3.1%, P=.04; in items: 5.9%, P=.002). There was no trend of overspending in the Virtual Supermarket and participants experienced a medium-to-high presence (88%, 73/83 scored medium; 8%, 7/83 scored high). Conclusions: Shopping patterns in the Virtual Supermarket were comparable to those in real life. Overall, the Virtual Supermarket is a valid tool to measure food purchasing behavior. Nevertheless, it is important to improve the functionality of some food categories, in particular fruit and vegetables and dairy. The results of this validation will assist in making further improvements to the software and with optimization of the internal and external validity of this innovative methodology. %M 25921185 %R 10.2196/jmir.3774 %U //www.mybigtv.com/2015/4/e107/ %U https://doi.org/10.2196/jmir.3774 %U http://www.ncbi.nlm.nih.gov/pubmed/25921185