Acceptability and Feasibility of Finger Foods

Completed

• Conditions: Stroke, Acute

• Registration Number: NCT03835455
• Lead Sponsor: University of Southampton

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2019-01-21
• Study First Submitted: 2019-01-25
• Study First Submitted QC: 2019-02-07
• Study First Posted: 2019-02-08
• Primary Completion: 2019-09-01
• Study Completion: 2019-12-01
• Status Verified: 2021-07
• Last Update Submitted: 2021-07-24
• Last Update Posted: 2021-07-27

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 31

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

Study & Design

• Study Type: OBSERVATIONAL
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Attrition rate	6 months	Number of participants without fully completed outcome measures
Recruitment rate	6 months	Number of patients approached vs number of patients recruited to the study
Eligibility rate	6 months	Number of patients eligible for study based on inclusion and exclusion criteria

Secondary Outcome Measures

Name	Time	Method
Costs of implementing a finger food menu	6 months	A cost consequence analysis will be used to describe direct and indirect costs associated with providing a finger food menu.
Fidelity of intervention	6 months	Fidelity determined through observation field notes
Dietary intake of participants over 3 mealtimes	3 mealtimes	Estimation of dietary intake over 3 mealtimes. This will include a standard mealtime and 2 meals when the finger menu is offered. This will be measured as energy and protein intake.

Trial Locations

Locations (1)

University Hospital Southampton NHS trust; 🇬🇧 Southampton, United Kingdom