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

• 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

Study Timeline

• Study Start: 2018-01-12
• Status Verified: 2018-04
• Study First Submitted: 2018-04-27
• Study First Submitted QC: 2018-05-08
• Study First Posted: 2018-05-09
• Primary Completion: 2018-07-24
• Study Completion: 2018-07-24
• Last Update Submitted: 2018-11-23
• Last Update Posted: 2018-11-26

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

Primary Outcome Measures

Name	Time	Method
Questionnaire evaluating well-being in relation to diet and nutrition	Baseline

Trial Locations

Locations (1)

Chu Dijon Bourogne; 🇫🇷 Dijon, France