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

Study Overview
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Brief Summary
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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
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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.

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

Conditions
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Stroke, Dysphagia, Late Effect of Stroke

Intervention / Treatment
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* Other: Group swallowing disorder diet preparation program


Participation Criteria
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Eligibility Criteria
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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.

Ages Eligible for Study
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Minimum Age: 20 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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No

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Treatment
Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Experimental group<br>Group swallowing disorder diet preparation program | Other: Group swallowing disorder diet preparation program<br>* This program included food properties, select food, type of cooking, using thickener and tasting<br>|
| No Intervention: Control group<br>No Intervention | |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Changes of the Eating Assessment Tool-10 | Eating Assessment Tool-10 assesses ability of swallowing by myself. The total scare ranges from 0-40. A higher level indicates better ability of swallowing. Changes of the Eating Assessment Tool-10 will be assessed before and after intervention. | 6 weeks | 
| Changes of the Functional Oral Intake Scale | Functional Oral Intake Scale assesses ability of swallowing. The total level ranges from 1-7. A higher level indicates better ability of swallowing. Changes of the Functional Oral Intake Scale will be assessed before and after intervention. | 6 weeks | 
| Changes of the Mini Nutritional Assessment | Mini Nutritional Assessment assesses comprehensive nutritional. The total score ranges from 0-30. A higher score indicates better nutrition status. Changes of the Mini Nutritional Assessment will be assessed before and after intervention. | 6 weeks | 
| Changes of the Council on Nutrition Appetite Questionnaire | Council on Nutrition Appetite Questionnaire assesses appetite.The total score ranges from 8-40. A higher score indicates better appetite. Changes of the Council on Nutrition Appetite Questionnaire will be assessed before and after intervention. | 6 weeks | 
| Changes of the Dietary Well-Being Scale | Dietary Well-Being Scale assesses dietary well-being. The total scare ranges from 21-126. A higher score indicates better dietary well-being. Changes of the Dietary Well-Being Scale well be assessed before and after intervention. | 6 weeks | 
| Changes of the Swallowing Quality of Life questionnaire | Swallowing Quality of Life questionnaire assesses quality of life about swallowing.The total score ranges from 44-220. A higher score indicates better quality of life about swallowing. Changes of the Swallowing Quality of Life questionnaire well be assessed before and after intervention. | 6 weeks | 
| Changes of the WHO Quality of Life-BREF | WHO Quality of Life-BREF assesses quality of life. The total score ranges from 28-140. A higher score indicates better quality of life. Changes of the WHO Quality of Life-BREF well be assessed before and after intervention. | 6 weeks | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Food preparation, Dietary well-being, Quality of life, Dysphagia, Stroke