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Background Virtual reality (VR) technology has been explored in the health sector as a novel tool for supporting treatment side effects, including managing pain and anxiety. VR has recently become more available with the launch of low-cost devices and apps. Objective This study aimed to provide an updated review of the research into VR use for pain and anxiety in pediatric patients undergoing medical procedures. Methods We performed a scoping review. To identify relevant studies, we searched three electronic databases. Two authors screened the titles and abstracts for relevance and eligibility criteria. Results Overall, 1386 articles were identified. In total, 18 articles were included in the review. Articles were published in English between 2013 and 2018. Our review determined that VR technology was being administered in a range of situations to modulate acute and chronic pain or anxiety, needle phobia, and procedural care in children and adolescents. We identified 9 articles that designed the bespoke VR apps. The findings were analyzed to develop a holistic model and describe the product, experience, and intervention aspects that need to be considered in designing such medical VR apps. Conclusions VR has been demonstrated to be effective for managing pain and anxiety in a variety of populations. However, design strategies are limited beyond distraction techniques. We propose future VR interventions to explore skill-building goals in apps characterized by dynamic feedback to the patient and experiential and product qualities that enable them to be active participants in managing their own care. To achieve this, design must be part of the development.

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Young adults are among the lowest consumers of calcium-rich foods. As young adults move out of home and commence university, meal skipping, food budgets and poor cooking skills may contribute to low intakes. This research aimed to develop and evaluate cooking videos to educate young adults about calcium-containing foods and provide demonstrations for culinary skills training. Fifteen short videos were designed that required minimal cooking skills, ingredients of low cost, and covered main meals and snacks. Thirty-four young adults (nine males) participated in four focus groups to assess usability and desirability of content and explore barriers to cooking. Individually completed questionnaires assessed knowledge and motivation gained post-video screening. Qualitative data were analysed with both a deductive and inductive thematic approach, and questionnaires using descriptive statistics. Video content was well accepted, most participants reported knowledge was gained and their motivation to prepare food at home and consume calcium-rich foods increased. Cooking videos appear to be a well-accepted alternative to formal classes to demonstrate calcium-rich meals that can be quickly prepared. In the future, the videos should be tested in a trial of effectiveness as social media presents a dissemination opportunity for these videos among university and college students.

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