Chu Dijon Bourogne
Dijon, 21000, France
NCT Number: NCT03520296
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.
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Notify Me18 year and older
All sexes
Observational
Dijon, 21000, France
Healthy volunteers accepted: No
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
Questionnaire evaluating well-being in relation to diet and nutrition
Time frame: Baseline
Centre Hospitalier Universitaire Dijon
Other
Acronym: ALIMS
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