Under-consumption of FoodENGAGENCT05239442
Engaging Elderly People Living in Institutions in Eating Situations
A study testing Taste Commission, Evaluation of the taste commissions and Entretien SWOT in people with Under-consumption of Food, run by Centre Hospitalier Universitaire Dijon at 1 site in France.
Trial summary
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. Read more about this study
- Who is it for?
- Ages 18 years and olderHealthy volunteers can take part
- Conditions the study is for
- Under-consumption of Food
- What is being tested?
- Taste Commission, Evaluation of the taste commissions and Entretien SWOT
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 640 participants
- Where
- 1 siteFrance
- Study dates
- 29 Mar 2021to Dec 2023
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 years and older
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- 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
Show all 18Show fewer
- 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
Who cannot join
- 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
Trial locations and contacts
1 site in 1 country.
France1 site, 1 recruiting
- Recruiting
Chu Dijon Bourgogne
Dijon, 21000
Virginie VAN WYMELBEKE, 03 80 29 31 55, virginie.vanwymelbeke@chu-dijon.fr
About this study
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.
- Conditions
- Under-consumption of Food
- Being tested
- Taste Commission, Evaluation of the taste commissions, Entretien SWOT
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Taste CommissionOther
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.
Evaluation of the taste commissionsOther
At 0, 3, 6 months:
- Food intake measurement, satisfaction measurement, and food waste measurement performed on 2 days (same week but not necessarily consecutive)
- Assessment of nutritional status using the Mini-Nutritional Assessment (MNA)
Entretien SWOTOther
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.
| Study group | Role | What they receive |
|---|---|---|
| Patients | Other | 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 Receives: Other: Taste Commission; Other: Evaluation of the taste commissions |
| Institutional staff | Other | Person working in the establishment where the taste commissions have been in place for at least 3 months Receives: Other: Entretien SWOT |
| Residents | Other | Patients residing in nursing home Receives: Other: Taste Commission; Other: Evaluation of the taste commissions; Other: Entretien SWOT |
What is being measured
The primary outcome is the main question the study is designed to answer.
weight of consumed ingesta
Measured: Change from Baseline to 6 months
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted14 Feb 2022
- Study start29 Mar 2021
- Primary completionMar 2023 (estimated)
- Study completionDec 2023 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Under-consumption of FoodStudies of the same condition, open and under way.
- More trials run by Centre Hospitalier Universitaire DijonThe sponsor's other registered studies.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Other
- Allocation
- Non-randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Enrolment
- 640 participants (estimated)
Sponsor and investigators
- Lead sponsor
- Centre Hospitalier Universitaire Dijon
- Sponsor type
- University, hospital or other
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT05239442
- Sponsor's protocol ID
- VAN WYMELBEKE I-SITE 2017
- Acronym
- ENGAGE
- Status last verified
- Feb 2022
- First submitted
- 27 Oct 2021
- Last updated
- 14 Feb 2022
- Results posted
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
Study at a glance
From the registry record, last updated by the sponsor on 14 Feb 2022. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Engaging Elderly People Living in Institutions in Eating Situations
- ClinicalTrials.gov ID
- NCT05239442
- Acronym / sponsor ID
- ENGAGE / VAN WYMELBEKE I-SITE 2017
- Conditions
- Under-consumption of Food
- Study type
- Interventional
- Recruitment status
- Unknown status
- Enrolment
- 640 participants (estimated)
- Lead sponsor
- Centre Hospitalier Universitaire DijonUniversity, hospital or other
- Study start
- 29 Mar 2021 (actual)
- Primary completion
- Mar 2023 (estimated)
- Study completion
- Dec 2023 (estimated)
- First posted
- 14 Feb 2022 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
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.
Study design
- Primary purpose
- Other
- Allocation
- Non-randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 3
| Arm | Type | Receives |
|---|---|---|
| Patients | Other | Other: Taste Commission, Other: Evaluation of the taste commissionsHospital 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 |
| Institutional staff | Other | Other: Entretien SWOTPerson working in the establishment where the taste commissions have been in place for at least 3 months |
| Residents | Other | Other: Taste Commission, Other: Evaluation of the taste commissions, Other: Entretien SWOTPatients residing in nursing home |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (18 listed)
- 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
Key exclusion criteria (5 listed)
- 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
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Taste CommissionEvaluation 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. | Other | Patients, Residents |
| Evaluation of the taste commissionsAt 0, 3, 6 months: * Food intake measurement, satisfaction measurement, and food waste measurement performed on 2 days (same week but not necessarily consecutive) * Assessment of nutritional status using the Mini-Nutritional Assessment (MNA) | Other | Patients, Residents |
| Entretien SWOTIndividual 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. | Other | Institutional staff, Residents |
Primary outcome
weight of consumed ingesta
Time frame: Change from Baseline to 6 months
Results and safety
Results are not available in the source record.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 14 Feb 2022.
Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Taste Commission, Evaluation of the taste commissions and Entretien SWOT in people with Under-consumption of Food, run by Centre Hospitalier Universitaire Dijon at 1 site in France.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 18 inclusion and 5 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: status not confirmed, as of the sponsor's last update on 14 Feb 2022. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in France. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
Results are not available in the source record.
How can a doctor refer a patient or contact the research team?
Contact Virginie VAN WYMELBEKE (03 80 29 31 55, virginie.vanwymelbeke@chu-dijon.fr), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
weight of consumed ingesta (time frame: Change from Baseline to 6 months). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 14 Feb 2022.