Investigating Program of Food Preparation on Diet Improvement for Patients With Stroke

Taiwan Adventist Hospital

Status: Completed

Conditions: Stroke; Dysphagia, Late Effect of Stroke

Treatments: Other: Group swallowing disorder diet preparation program

Study type: Interventional

Funder types: Other

Identifiers

NCT04347863

106-E-29

Details and patient eligibility

About

This is a randomized controlled behavioral intervention trial to assess the efficacy of investigating program of food preparation on diet improve patients with stroke.

Full description

This is a randomized controlled behavioral intervention trial to assess the efficacy of investigating program of food preparation on diet improve patients with stroke. Subjects will be randomized to intervention group and control group.The primary outcome included seven measures, Functional oral intake scale, Mini Nutritional Assessment, Council on Nutrition Appetite Questionnaire, Dietary Well-Being Scale, Swallowing Quality of Life questionnaire, WHO Quality of Life-BREF and Eating Assessment Tool-10.

Enrollment: 22 patients

Sex: All

Ages: 20+ years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Diagnosis is stroke
• EAT-10 ≥ 3
• Aged > 20 years
• Capability of following instructions
• Willing to participants to the study

Exclusion criteria

• Non-stroke neurological diseases ( ex: traumatic brain injury, brain tumor, neurodegenerative disease and Parkinson's disease )
• Dysphagia by neck injury or surgery
• During the study, he/she was hospitalized again due to disease.

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Single Blind

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22 participants in 2 patient groups

Experimental group

Experimental group

Description:

Group swallowing disorder diet preparation program

Treatment:

Other: Group swallowing disorder diet preparation program

Control group

No Intervention group

Description:

No Intervention