Acceptability of Products and Eating Pleasure in Elderly People Living at Home or in Establishment Hosting For the Dependant Elderly (EHPAD) (Old-people's Home)

NCT ID: NCT02873897

Last Updated: 2016-08-22

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

UNKNOWN

Clinical Phase

NA

Total Enrollment

520 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-12-31

Brief Summary

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In independent elderly people, the aim is to test recipes for different types of food from different countries (starter, main course with culinary aids, carrot purees, desserts and smoothies) likely to improve sensory acceptability of foods for elderly people who are dependent for their meals (persons for whom at least one meal per day is provided by a catering service - meals at home, old people's home). All of the recipes were developed thanks to the first two parts of the OPTIFEL project so as to take into account the needs of elderly people and recommendations in each country. The interest is to increase the sapidity/ attractiveness of meals by optimizing sensory properties and the nutritional content of the foods, to meet the nutritional needs of this specific population with enriched recipes (with leguminous proteins and/or vitamins and minerals and/or fibre) suitable for different cultures. This ongoing research is being conducted on 2-4 different variants of each type of product: the starter (a soup of legumes), the main dish (diced chicken with culinary aids) and garnished (carrot puree), an apple-based dessert and fruit smoothies.

For each product family, two products will be selected for each country: the preferred product (highest hedonic value of recipes enriched with leguminous proteins and/or vitamins and minerals) and the standard product without enrichment.

Finally, at the end of this study, nine products will have been chosen: 2 soups, 2 culinary aids, 2 carrot purees, 2 desserts and 1 smoothie

Detailed Description

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Conditions

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Nutrition

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Blinding Strategy

NONE

Study Groups

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Group "meals on wheels at home"

Group Type OTHER

Experimental session: to select enriched products

Intervention Type DIETARY_SUPPLEMENT

Control session

Intervention Type DIETARY_SUPPLEMENT

Group "residents of old people's homes - EHPAD

Group Type OTHER

Session A: Experimental products (selected enriched products)

Intervention Type DIETARY_SUPPLEMENT

Session B: Control (standard products without enrichment)

Intervention Type DIETARY_SUPPLEMENT

Interventions

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Session A: Experimental products (selected enriched products)

Intervention Type DIETARY_SUPPLEMENT

Experimental session: to select enriched products

Intervention Type DIETARY_SUPPLEMENT

Session B: Control (standard products without enrichment)

Intervention Type DIETARY_SUPPLEMENT

Control session

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* people older than 65 years
* persons living in EHPAD-type old people's homes or living at home and using a meals-on-wheels service
* persons without known heart disease or arterial hypertension
* persons who have given oral consent

Exclusion Criteria

* Persons suffering from a serious illness during the trial
* Persons with life expectancy of less than 6 months
* Persons with proven anosmia (total loss of olfaction), from birth or because of physical trauma (head injury) or disease (acute rhinitis)
* Persons with an allergy or an aversion for any of the foods used
* Persons with a strict prescribed diet
Minimum Eligible Age

65 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

No

Sponsors

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Centre Hospitalier Universitaire Dijon

OTHER

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Locations

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CHU Dijon Bourgogne

Dijon, , France

Site Status RECRUITING

Countries

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France

Central Contacts

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Patrick MANCKOUNDIA

Role: CONTACT

Facility Contacts

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Patrick MANCKOUNDIA

Role: primary

Other Identifiers

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VAN WYMELBEKE FP7 2012

Identifier Type: -

Identifier Source: org_study_id

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