The Effect of Nutritional Education on Post-Arthroscopic Nutritional Status
试验速览
- 阶段
- 不适用
- 状态
- 尚未招募
- 入组人数
- 200
- 试验地点
- 1
- 主要终点
- Change in Rapid Eating Assessment for Patients Survey (REAP-S) scores
研究概览
简要总结
The purpose of this study is to determine how patient nutrition effects post-operative outcomes for patients undergoing arthroscopic surgery
详细描述
Arthroscopic surgery candidates will be asked to enroll in the study. Basic patient demographics will be collected such as age, gender, BMI, and race/ethnicity. After enrolling, patients will receive a validated nutrition questionnaire called "Rapid Eating Assessment for Patients (REAPS)." Study patients will be randomized to two arms using RedCap. In Arm 1, patients will watch a nutritional education video before undergoing surgery. In Arm 2, patients will not watch a nutritional education video prior to surgery. The nutritional video will be a recorded video from one of UAB's nutritionists highlighting the importance of quality nutrition for post-operative recovery. Patients will receive standard of care surgery and post-operative treatment for their arthroscopic surgery. At 6 weeks, patients will be asked to fill out the REAPS questionnaire. Statistical analysis will be used to test the difference in REAPS scores from baseline to 6 weeks within each group and between the groups.
研究设计
- 研究类型
- Interventional
- 分配方式
- Non Randomized
- 干预模型
- Parallel
- 主要目的
- Supportive Care
- 盲法
- None
入排标准
- 年龄范围
- 10 Years 至 —（Child, Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •aged 10 years and older and scheduled for a knee or shoulder arthroscopic procedure
排除标准
- •participants not undergoing arthroscopic surgery
- •patients under 10 years of age
- •participants taking appetite-suppressant medications
结局指标
主要结局
Change in Rapid Eating Assessment for Patients Survey (REAP-S) scores
时间窗: Baseline, 6 weeks
The Rapid Eating Assessment for Patients Survey (REAP-S) is a validated 16-item questionnaire that clinicians use to quickly evaluate a patient's diet quality and identify specific nutritional risks. The questionnaire is divided into two sections, with the first 13 items scored on a 3-point frequency scale: Usually/Often: 1 point Sometimes: 2 points Rarely/Never (or Not Applicable): 3 points The total possible score for the first 13 questions ranges from 13 to 39, with higher scores indicating better diet quality. A score of ≥ 32 is generally considered indicative of a healthier, well-balanced diet.
次要结局
未报告次要终点
研究者
Amit Momaya
Associate Professor
University of Alabama at Birmingham