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

N/ACompletedNCT03520296

Centre Hospitalier Universitaire Dijon440 enrolled

Overview

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 Type

OBSERVATIONAL

Enrollment

440

Conditions

Hospitalization in Cardiology, Orthopaedic Surgery or Endocrinology Departments

Interventions

QuestionnaireOTHER

Questionnaire evaluating well-being in relation to diet and nutrition

Eligibility

Medical Language ↔ Plain English

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

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

Overview

Conditions

Interventions

Eligibility

Locations (1)

Outcomes

Primary Outcomes