NCT04347863

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

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 22 (actual)
• Sponsor: Taiwan Adventist Hospital · Academic / Other
• Sex: All
• Age: 20 Years
• Healthy volunteers: Not accepted

Summary

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

Detailed 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.

Conditions

• Stroke
• Dysphagia, Late Effect of Stroke

Interventions

Type	Name	Description
OTHER	Group swallowing disorder diet preparation program	This program included food properties, select food, type of cooking, using thickener and tasting

Timeline

• Start date: 2018-04-19
• Primary completion: 2018-09-28
• Completion: 2018-09-28
• First posted: 2020-04-15
• Last updated: 2020-04-15

Locations

1 site across 1 country: Taiwan