Descriptive Study on the Evaluation of Well-being in Relation to Diet and Nutrition and Comparison Between Three Care Units in the Dijon University Hospital Centre
Completed
- Conditions
- Hospitalization in Cardiology, Orthopaedic Surgery or Endocrinology Departments
- Interventions
- Other: Questionnaire
- Registration Number
- NCT03520296
- Lead Sponsor
- Centre Hospitalier Universitaire Dijon
- Brief Summary
The aim of this study is to qualify patient well-being in relation to diet. The notion of dietary well-being is believed to be subjective and we wish to base it on tangible parameters (presentation of meals, variety of menus, social interaction, environment, convenience, pleasure...) in order to establish a score of dietary well-being that we will then correlate to the patient's nutritional status. This tool can then be used more widely as an assessment tool within health institutions.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 440
Inclusion Criteria
- person who has given oral consent
- adult
- persons admitted to cardiology, orthopaedic surgery and endocrinology units
- absence of cognitive problems
- oral food intake
Exclusion Criteria
- no affiliation to a national health insurance scheme
- current pregnancy
- blended diet
Study & Design
- Study Type
- OBSERVATIONAL
- Study Design
- Not specified
- Arm && Interventions
Group Intervention Description Patients hospitalized in the orthopedic surgery unit Questionnaire - Patients hospitalized in the cardiology unit Questionnaire - Patients hospitalized in the endocrinology unit Questionnaire -
- Primary Outcome Measures
Name Time Method Questionnaire evaluating well-being in relation to diet and nutrition Baseline
- Secondary Outcome Measures
Name Time Method
Trial Locations
- Locations (1)
Chu Dijon Bourogne
馃嚝馃嚪Dijon, France