Assessment of Food Practices by Residents in Nursing Homes

Completed

Brief Summary: Nutrition is an essential component of health and a key determinant of aging and quality of life of individuals. Malnutrition in the elderly is now recognized as a public health problem affecting nearly half of residents in nursing homes. The fight against malnutrition requires to rethink the meal in all its dimensions, beyond the nutritional needs. In order to improve practices of care at the elderly, the impact of environmental and social aspects of food in nursing homes has been assessed. The social environment and interactions during the meals are now identified as effective ways to stimulate food intake and increase feelings of well-being in the elderly.

The objectives of the study are to characterize the appreciation of food and social interactions during the meals and to study the relationships between the quality of food practices and nutritional status of the residents in nursing homes to improve their quality of life.

Recruitment & Eligibility

Inclusion Criteria

Exclusion Criteria

Person with cachexia syndrome
Person with severe dementia (MMS <20)
Dependent person (GIR score 1 and 2)
Person with severe disorders of neurological origin swallowing
Person under artificial nutrition (enteral, parenteral)
Person with acute infectious disease
Person with unstable medical or psychological conditions that could lead to be non receptive or uncooperative during the study or could compromise the security or the participation of the subject in the study
Person under trusteeship or deprived of their liberty by judicial or administrative decision
at the end of life

Arm && Interventions

Group	Intervention	Description
observation and interview of residents	observation and interview of residents	residents will be observed over lunch and an interview will be held with each resident after lunch

Primary Outcome Measures

Name	Time	Method
Assessment score of food practices	during lunch, an average of 30 minutes	A questionnaire will be administered to the residents to target several criteria based on the assessment of the self-perception of the restaurant area, the hunger, the quality of food and services, the conviviality... A choice of four answers will be offered on each question to assess the level of appreciation of each criterion.

Secondary Outcome Measures

Name	Time	Method
Food intake (semi- quantitative estimation of the calorie and protein intakes).	24 hours	Visual estimation of the consumption of served portions, combined with the composition of each component of the 3 meals and snacks. The potential use of oral nutritional supplements will be included. Visual estimation of the consumption of portions shall be notified in a specific evaluation sheet (0, 25%, 50%, 75 % or 100% consumption of portions served) for each component of meal and snack.
Nutritional status	during the 30 minutes of the interview	The mini nutritional assessment (MNA) will be completed for grading the nutritional state of the residents.
study the interactions developed during the meal between the subject and his entourage	during lunch, an average of 30 minutes	A specific grid designed to easily capture different parameters characterizing the action of eating in community will be completed
health assessment of the resident at inclusion	at the inclusion visit	a clinical examination will be made by the doctor

Locations (8): Les Volubilis
🇫🇷
Décines Charpieu, France
Castellane
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Rillieux la Pape, France
Les Cristallines
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Lyon, France
Les Amandines
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Lyon, France
La Vérandine
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Lyon, France
Les Alizés
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Saint Priest, France
Les Acanthes
🇫🇷
Vaulx en Velin, France
Les Althéas
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Vaulx-en-Velin, France