NCT03520296

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

• Status: Completed
• Phase: —
• Study type: Observational
• Enrollment: 440 (actual)
• Sponsor: Centre Hospitalier Universitaire Dijon · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Not accepted

Summary

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.

Conditions

• Hospitalization in Cardiology, Orthopaedic Surgery or Endocrinology Departments

Interventions

Type	Name	Description
OTHER	Questionnaire	Questionnaire evaluating well-being in relation to diet and nutrition

Timeline

• Start date: 2018-01-12
• Primary completion: 2018-07-24
• Completion: 2018-07-24
• First posted: 2018-05-09
• Last updated: 2018-11-26

Locations

1 site across 1 country: France