Engaging Elderly People Living in Institutions in Eating Situations (ENGAGE)
Several recent studies have revealed a significant under-consumption of food in hospitals and nursing homes. For instance, at the Dijon University Hospital, 8 out of 10 patients consume less than 80% of the meals served. This has two consequences: an increase in the risk of malnutrition (some patients leave the hospital in such a poor nutritional state that they must be re-hospitalized within six months) and significant food waste. At the heart of this problem, the taste of the food is the subject of frequent and recurrent complaints from users. Although the food industry widely uses sensory methods to adapt its products to the taste of consumers, these methods are rarely used by the organizations that provide meals to care institutions.
The objective is to establish "taste commissions" in the daily practice in institutions for the elderly (hospital, nursing home), in order to improve the organoleptic quality of the meals served according to the expectations and preferences of the users. The principle of this system is to allow the users to taste the dishes produced by the kitchen of the establishment and to transmit these evaluations to the cooks so that they can rework the recipes according to the users' feedback.
Studieoversigt
Status
Betingelser
Intervention / Behandling
Undersøgelsestype
Tilmelding (Forventet)
Fase
- Ikke anvendelig
Kontakter og lokationer
Studiekontakt
- Navn: Virginie VAN WYMELBEKE
- Telefonnummer: 03 80 29 31 55
- E-mail: virginie.vanwymelbeke@chu-dijon.fr
Studiesteder
-
-
-
Dijon, Frankrig, 21000
- Rekruttering
- CHU Dijon Bourgogne
-
Kontakt:
- Virginie VAN WYMELBEKE
- Telefonnummer: 03 80 29 31 55
- E-mail: virginie.vanwymelbeke@chu-dijon.fr
-
-
Deltagelseskriterier
Berettigelseskriterier
Aldre berettiget til at studere
Tager imod sunde frivillige
Køn, der er berettiget til at studere
Beskrivelse
Inclusion Criteria:
Hospitalized patients:
- Person hospitalized in one of the following departments: the endocrinology-diabetology department, geriatric medicine, pulmonology, rheumatology, dermatology, infectious diseases, internal medicine, cardiology, as well as the rehabilitation department, which are departments with an average length of stay sufficient to perform the study
- Person aged ≥ 50 years (this choice was made because more than 60% of the hospitalized population is currently over 50 years old)
- Person having given their oral agreement
- Person with an oral diet and eating without assistance
- Person with a normal texture diet
- For taste commissions and SWOT interviews: person with sufficient cognitive status to answer questions in a questionnaire or interview (MMSE > 21).
Residents in nursing home (EHPAD):
- Person residing in EHPAD
- Person aged ≥ 65 years
- Person having given oral consent
- Person who is orally fed and self-feeding
- Person with a normal texture diet
- For taste commissions and SWOT interviews: person with sufficient cognitive status to answer questions in a questionnaire or interview (MMSE > 21).
Facility staff for SWOT interviews:
- Person who has worked at the facility where the taste commissions were implemented at least 3 months previously.
- Person who gave oral consent
- Person between the ages of 18 and 60
Exclusion Criteria:
- Person at the end of life
- Person with an eating disorder
- Person with a significant chronic psychiatric disorder (psychosis, manic-depression).
- Person requiring enteral or parenteral nutrition.
- Person in a period of exclusion from a previous study
Studieplan
Hvordan er undersøgelsen tilrettelagt?
Design detaljer
- Primært formål: Andet
- Tildeling: Ikke-randomiseret
- Interventionel model: Parallel tildeling
- Maskning: Ingen (Åben etiket)
Våben og indgreb
Deltagergruppe / Arm |
Intervention / Behandling |
|---|---|
|
Andet: Patients
Hospital Patients: - Person hospitalized in one of the following departments: endocrinology-diabetology, geriatric medicine, pulmonology, rheumatology, dermatology, infectious diseases, internal medicine, cardiology, as well as in the rehabilitation department |
Evaluation of the daily meal once a week: Introduction on the different sensory dimensions of the food, hedonic rating for each component, indicate what pleases/what could be improved in the recipe. At 0, 3, 6 months:
|
|
Andet: Institutional staff
Person working in the establishment where the taste commissions have been in place for at least 3 months
|
Individual semi-guided face-to-face interview with an experimenter.
They will allow us to identify the positive and negative effects of the taste commissions in the establishment as well as the levers and difficulties encountered during the implementation of the taste commissions.
These interviews will be recorded using an audio device (dictaphone).
Their content will then be transcribed in full.
|
|
Andet: Residents
Patients residing in nursing home
|
Evaluation of the daily meal once a week: Introduction on the different sensory dimensions of the food, hedonic rating for each component, indicate what pleases/what could be improved in the recipe. At 0, 3, 6 months:
Individual semi-guided face-to-face interview with an experimenter.
They will allow us to identify the positive and negative effects of the taste commissions in the establishment as well as the levers and difficulties encountered during the implementation of the taste commissions.
These interviews will be recorded using an audio device (dictaphone).
Their content will then be transcribed in full.
|
Hvad måler undersøgelsen?
Primære resultatmål
Resultatmål |
Tidsramme |
|---|---|
|
weight of consumed ingesta
Tidsramme: Change from Baseline to 6 months
|
Change from Baseline to 6 months
|
Samarbejdspartnere og efterforskere
Datoer for undersøgelser
Studer store datoer
Studiestart (Faktiske)
Primær færdiggørelse (Forventet)
Studieafslutning (Forventet)
Datoer for studieregistrering
Først indsendt
Først indsendt, der opfyldte QC-kriterier
Først opslået (Faktiske)
Opdateringer af undersøgelsesjournaler
Sidste opdatering sendt (Faktiske)
Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier
Sidst verificeret
Mere information
Begreber relateret til denne undersøgelse
Andre undersøgelses-id-numre
- VAN WYMELBEKE I-SITE 2017
Lægemiddel- og udstyrsoplysninger, undersøgelsesdokumenter
Studerer et amerikansk FDA-reguleret lægemiddelprodukt
Studerer et amerikansk FDA-reguleret enhedsprodukt
Disse oplysninger blev hentet direkte fra webstedet clinicaltrials.gov uden ændringer. Hvis du har nogen anmodninger om at ændre, fjerne eller opdatere dine undersøgelsesoplysninger, bedes du kontakte register@clinicaltrials.gov. Så snart en ændring er implementeret på clinicaltrials.gov, vil denne også blive opdateret automatisk på vores hjemmeside .
Kliniske forsøg med Under-consumption of Food
-
Washington State UniversityNational Center for Complementary and Integrative Health (NCCIH)AfsluttetInteraktion Drug FoodForenede Stater
-
Biomerics, LLCUkendt
-
HealthPartners InstituteAfsluttet
-
Ahon Pharmaceutical Co., Ltd.Afsluttet
-
Washington State UniversityNational Center for Complementary and Integrative Health (NCCIH); Office...Aktiv, ikke rekrutterendeInteraktion Drug FoodForenede Stater
-
Washington State UniversityNational Center for Complementary and Integrative Health (NCCIH)AfsluttetInteraktion Drug FoodForenede Stater
-
Hebrew University of JerusalemTilmelding efter invitationFødevarerespons | Madstop | Food Response-hæmningIsrael
-
Fondazione I.R.C.C.S. Istituto Neurologico Carlo...University of MilanAfsluttet300 studerende ved University of Milan School of MedicineItalien
-
Diskapi Yildirim Beyazit Education and Research...UkendtPostoperativ smerte, PCA Contramal Consumption
-
Prisma Health-UpstateNational Institute on Drug Abuse (NIDA); Clemson UniversityAfsluttetStandard for pleje | Standard of Care + CBT4CBT | Standard of Care + CBT4CBT + RCForenede Stater
Kliniske forsøg med Taste Commission
-
University of British ColumbiaAfsluttet
-
Florida State UniversityCalifornia Strawberry CommissionAfsluttetHjerte-kar-sygdomme | Karsygdomme | Forhøjet blodtrykForenede Stater