Acceptability and Feasibility of Finger Foods

University of Southampton

Status: Completed

Conditions: Stroke, Acute

Study type: Observational

Funder types: Other

Identifiers

NCT03835455

40715

Details and patient eligibility

About

This study will investigate the feasibility of using a finger food menu on an acute stroke rehabilitation ward. This study has a mixed methods design, with quantitative, qualitative and economic components which will be used to inform a future randomised control trial.

Enrollment: 31 patients

Sex: All

Ages: 65+ years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Current patient on stroke rehabilitation ward
• 65 years or older
• Normal textured food

Exclusion criteria

• On the end of life pathway
• Partial or full enteral feeding
• Significant food allergies, intolerances or other dietary restrictions that could not be catered for by the finger food menu.
• Unable to give consent or no consultee able to consent on behalf of patient
• In a side room on the ward