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 (ALIMS)

University Hospital Center (CHU) Dijon Bourgogne

Status: Completed

Conditions: Hospitalization in Cardiology, Orthopaedic Surgery or Endocrinology Departments

Treatments: Other: Questionnaire

Study type: Observational

Funder types: Other

Identifiers

NCT03520296

BRINDISI UB 2016

Details and patient eligibility

About

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.

Enrollment: 440 patients

Sex: All

Ages: 18+ years old

Volunteers: No Healthy Volunteers

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

Trial design

440 participants in 3 patient groups

Patients hospitalized in the cardiology unit

Treatment:

Other: Questionnaire

Patients hospitalized in the orthopedic surgery unit

Treatment:

Other: Questionnaire

Patients hospitalized in the endocrinology unit

Treatment:

Other: Questionnaire