Eating Experience at the Comprehensive Cancer Center Wards - a Qualitative Study

NCT05614323 | Completed

• 1 other identifier: 202200345
• Study Type: observational
• Target: 12
• Locations: 1 country
• Sites: 1

Brief Summary

In hospitalized patients with cancer treated with systemic therapy, semi-structured in-depth interviews will be performed. Topics that will be discussed are eating-related complaints, the taste and smell of the offered hospital food, the choice in hospital food, the ambience during the eating moments, the use of protein-enriched snacks, the difference between eating at home and at the hospital, and personal tips-and-tricks to maintain adequate nutritional intake and improve food enjoyment in the hospital. Patients will be included until data saturation is reached. The interviews will be recorded and analyzed according to the principles of thematic analysis.

Conditions

Cancer

Outcome Measures

Primary Outcomes (1)

• Eating experience

  One hour interview, taste and smell tests, and answering PG-SGA questionnaire to assess eating experience (food and drinks, ambience during meals, timing of the meals, and the choice of freedom of meals) of patients with cancer admitted to the UMCG.

  11/2022 - 03/2023

Secondary Outcomes (1)

• Improving eating experience

  11/2022 - 03/2023

Interventions

Interview and determining taste and smell with taste strips and Sniffin' Sticks OTHER

The Patient-Generated Subjective Global Assessment (PG-SGA) Short Form will be filled in by the participants. Next, a semi-structured in-depth interview will be performed in a quiet environment. The interview will take a maximum of one hour and will take place once. Topics that will be discussed are eating-related problems, the taste and smell of the offered hospital food, the choice in hospital food, the ambience during the eating moments, the use of protein-enriched snacks, the difference between eating at home and at the hospital, personal tips- and-tricks to maintain adequate nutritional intake, and how patients' think that food enjoyment can be improved in the hospital. The interview will be recorded. At last, taste and smell will be objectively determined with respectively taste strips and Sniffin' Sticks.

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: No
• Age Groups: Adult (18-64), Older Adult (65+)
• Sampling Method: Non-Probability Sample

Study Population

Patients with cancer admitted to the Comprehensive Cancer Center wards in the UMCG: Medical Oncology and Hematology

You may qualify if:

• Pathologically confirmed diagnosis of cancer
• Able to understand spoken and written Dutch
• \> 18 years
• Systemic treated for cancer in a clinical setting

You may not qualify if:

• Contra-indication for oral food intake
• Oral food intake perceived as painful by patient
• Uncertainty about the willingness or ability of the patient to comply with the protocol requirements

Sponsors & Collaborators

• University Medical Center Groningen: lead

Study Sites (1)

University Medical Center Groningen

Groningen, 9713 GZ, Netherlands

Location

MeSH Terms

Conditions

Neoplasms

Interventions

Interviews as Topic; Smell

Intervention Hierarchy (Ancestors)

Data Collection; Epidemiologic Methods; Investigative Techniques; Health Care Evaluation Mechanisms; Quality of Health Care; Health Care Quality, Access, and Evaluation; Public Health; Environment and Public Health; Sensation; Nervous System Physiological Phenomena; Musculoskeletal and Neural Physiological Phenomena

Study Officials

• Jacco J de Haan, MD, PhD

  University Medical Center Groningen

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: observational
• Observational Model: COHORT
• Time Perspective: PROSPECTIVE
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: September 12, 2022
• First Posted: November 14, 2022
• Study Start: November 16, 2022
• Primary Completion: November 26, 2023
• Study Completion: November 26, 2023
• Last Updated: March 30, 2025

Record last verified: 2024-06

Locations

NL (1)