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)

U

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

Trial contacts and locations

1

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Data sourced from clinicaltrials.gov

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