Design of a Food Preference Assessment Tool for Older Patients in Geriatrics units_DYSPHAGING-PREFERENCES
Design of a Food Preference Assessment Tool for Older Patients in Geriatrics Units
Hospices Civils de Lyon
209 participants
Oct 10, 2025
OBSERVATIONAL
Conditions
Summary
Swallowing disorders - or oral dysphagia (OD) - are identified as a cause of malnutrition. They gradually lead patients to withdraw certain foods from their diet, leading to progressive dietary imbalances, or increased cardiovascular risks. Two European societies (the European Society for Swallowing Disorders and the European Union Geriatric Medicine Society) have defined recommendations that include raising awareness of OD, the use of screening scores, preventive measures, diagnostic standardization and interventions implemented (re-education, adaptation of textures). We recently reported the results of the DYSPHAGING Pilot Study that validated the feasibility of a standardized care path including a systematic screening of OD and the implementation of preventive measures in geriatric wards. DYSPHAGING Preferences is a three-step research program designed to develop (step 1) a specific device to evaluate food preferences in geriatric populations, adapted from the CFTPQ, evaluate its test-retest reliability (step 2), and perform a cross-sectional study to explore individual differences within the older population depending on their geriatric characteristics and, among them, on the presence or not of OD (step 3).
Eligibility
Inclusion Criteria4
- Patient aged over 70
- Patient hospitalised in the healthcare sector (CSG, SMR)
- Patient or patient under guardianship informed of the study and having expressed no objection to participating in the study
- Patient under guardianship whose guardian has been informed of the study and has expressed no objection to the patient's participation in the study.
Exclusion Criteria2
- Patient unable to complete the questionnaire.
- Patient unable to eat orally
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Interventions
For each patient (set of at least 35 patients), the assessor will ask the patient: * Have you ever eaten this food? YES or NO * Does the photo match the description? YES or NO * 20 photos of foods per category are provided (10 + 10) * If the foods tested are recognised (YES answer to both questions) by more than 80% of the study population, they will be retained. * The 16 foods (8+8) with the highest recognition rates will be retained. * If fewer than 16 foods (8+8) per category are recognised, the list will be modified by retaining the recognised foods and adding new foods to obtain the 'modified list'. 2- If the criteria are not validated, a modified list is resubmitted to a new sample of 35 patients until the objectives are validated and a suitable questionnaire is obtained. Obtaining an ADAPTED DYSPHAGING PREFERENCES QUESTIONNAIRE is a prerequisite for moving on to the test-retest reliability phase
For each patient (new set of 35 patients) * the DYSPHAGING preferences questionnaire (including previously adapted pictures) will be assessed and preference indexes will be determined. * Within 3-7 days, each patient will be asked for the forced choice in the second step of phase 2. A new preference index will be determined using the first recognition and the second forced choices answers. * Test-retest reliability will be assessed by determination of an intra-class correlation coefficient between the two indexes obtained for each patient tested. (Good test-retest reliability will be considered with an intra-class correlation coefficient upper than 0,75 in each category and will be expected in at least 4 of the 6 tested categories to perform the cross-sectional study (phase 3)
For each patient (new set of 174 patients) * the DYSPHAGING preferences questionnaire (including previously adapted pictures) will be assessed and preference indexes will be determined. * In addition, for each patient, collection of geriatric covariates obtained in routine care will be performed for analyses ( demographic characteristics (age, sex, functionality according to the activity of daily living (ADL)8 and instrumental ADL6 scores), local and factors affecting taste, mastication or dietary patterns (dental condition/dental apparatus, alcoholism, smoking, food allergies, comorbidities, treatments), nutritional status (ideal and current weight/height/BMI, albumin, pre-albumin, Vitamins B12, B9, D), comedications (as described as according to the galenic form and drug class prescribed) and swallowing disorders (EAT-10 score with cut-off of 3)
Locations(3)
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NCT07205354