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

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

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.

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