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)

November 23, 2018 updated by: Centre Hospitalier Universitaire Dijon
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.

Study Overview

Study Type

Observational

Enrollment (Actual)

440

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

      • Dijon, France, 21000
        • Chu Dijon Bourogne

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

18 years and older (Adult, Older Adult)

Accepts Healthy Volunteers

No

Genders Eligible for Study

All

Sampling Method

Non-Probability Sample

Study Population

patients hospitalized in cardiology, orthopaedic surgery or endocrinology departments

Description

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 Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

Cohorts and Interventions

Group / Cohort
Intervention / Treatment
Patients hospitalized in the cardiology unit
Questionnaire evaluating well-being in relation to diet and nutrition
Patients hospitalized in the orthopedic surgery unit
Questionnaire evaluating well-being in relation to diet and nutrition
Patients hospitalized in the endocrinology unit
Questionnaire evaluating well-being in relation to diet and nutrition

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Time Frame
Questionnaire evaluating well-being in relation to diet and nutrition
Time Frame: Baseline
Baseline

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start (Actual)

January 12, 2018

Primary Completion (Actual)

July 24, 2018

Study Completion (Actual)

July 24, 2018

Study Registration Dates

First Submitted

April 27, 2018

First Submitted That Met QC Criteria

May 8, 2018

First Posted (Actual)

May 9, 2018

Study Record Updates

Last Update Posted (Actual)

November 26, 2018

Last Update Submitted That Met QC Criteria

November 23, 2018

Last Verified

April 1, 2018

More Information

Terms related to this study

Other Study ID Numbers

  • BRINDISI UB 2016

Drug and device information, study documents

Studies a U.S. FDA-regulated drug product

No

Studies a U.S. FDA-regulated device product

No

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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