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.
연구 개요
상태
연구 유형
등록 (예상)
단계
- 해당 없음
연락처 및 위치
연구 연락처
- 이름: Virginie VAN WYMELBEKE
- 전화번호: 03 80 29 31 55
- 이메일: virginie.vanwymelbeke@chu-dijon.fr
연구 장소
-
-
-
Dijon, 프랑스, 21000
- 모병
- CHU Dijon Bourgogne
-
연락하다:
- Virginie VAN WYMELBEKE
- 전화번호: 03 80 29 31 55
- 이메일: virginie.vanwymelbeke@chu-dijon.fr
-
-
참여기준
자격 기준
공부할 수 있는 나이
건강한 자원 봉사자를 받아들입니다
연구 대상 성별
설명
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
공부 계획
연구는 어떻게 설계됩니까?
디자인 세부사항
- 주 목적: 다른
- 할당: 무작위화되지 않음
- 중재 모델: 병렬 할당
- 마스킹: 없음(오픈 라벨)
무기와 개입
참가자 그룹 / 팔 |
개입 / 치료 |
|---|---|
|
다른: 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:
|
|
다른: 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.
|
|
다른: 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.
|
연구는 무엇을 측정합니까?
주요 결과 측정
결과 측정 |
기간 |
|---|---|
|
weight of consumed ingesta
기간: Change from Baseline to 6 months
|
Change from Baseline to 6 months
|
공동 작업자 및 조사자
연구 기록 날짜
연구 주요 날짜
연구 시작 (실제)
기본 완료 (예상)
연구 완료 (예상)
연구 등록 날짜
최초 제출
QC 기준을 충족하는 최초 제출
처음 게시됨 (실제)
연구 기록 업데이트
마지막 업데이트 게시됨 (실제)
QC 기준을 충족하는 마지막 업데이트 제출
마지막으로 확인됨
추가 정보
이 연구와 관련된 용어
기타 연구 ID 번호
- VAN WYMELBEKE I-SITE 2017
약물 및 장치 정보, 연구 문서
미국 FDA 규제 의약품 연구
미국 FDA 규제 기기 제품 연구
이 정보는 변경 없이 clinicaltrials.gov 웹사이트에서 직접 가져온 것입니다. 귀하의 연구 세부 정보를 변경, 제거 또는 업데이트하도록 요청하는 경우 register@clinicaltrials.gov. 문의하십시오. 변경 사항이 clinicaltrials.gov에 구현되는 즉시 저희 웹사이트에도 자동으로 업데이트됩니다. .