CompletedNot Applicable

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

Taiwan22 participantsStarted 2018-04-19

Plain-language 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.

Who can participate

Age range20 Years

SexALL

See this in plain English?

AI-rewrites the medical criteria so a patient or caregiver can understand them. Always confirm with the trial site.

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.

What they're measuring

Changes of the Eating Assessment Tool-10

Timeframe: 6 weeks

Changes of the Functional Oral Intake Scale

Timeframe: 6 weeks

Changes of the Mini Nutritional Assessment

Timeframe: 6 weeks

Changes of the Council on Nutrition Appetite Questionnaire

Timeframe: 6 weeks

Changes of the Dietary Well-Being Scale

Timeframe: 6 weeks

Changes of the Swallowing Quality of Life questionnaire

Timeframe: 6 weeks

Changes of the WHO Quality of Life-BREF

Timeframe: 6 weeks

Trial details

NCT IDNCT04347863

SponsorTaiwan Adventist Hospital

Sponsor typeOTHER

Study typeINTERVENTIONAL

Primary completion2018-09-28

View on ClinicalTrials.gov More Stroke trials