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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

NCT03520296 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 440

Last updated 2018-11-26

No results posted yet for this study

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

OTHER

Questionnaire

Questionnaire evaluating well-being in relation to diet and nutrition

Sponsors & Collaborators

  • Centre Hospitalier Universitaire Dijon

    lead OTHER

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2018-01-12
Primary Completion
2018-07-24
Completion
2018-07-24

Countries

  • France

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03520296 on ClinicalTrials.gov