Improved Modified Care Meals to Improving the Quality Of Life of the Pre-Frailty Chewing Disorders of the Older Adult

Not Applicable

Completed

• Conditions: Quality of Life; Satisfaction; Food Selection; Chewing Disease
• Interventions: Other: Texture Modified Foods Manual for chewing dysfunctions in older adult

• Registration Number: NCT05922098
• Lead Sponsor: National Taipei University of Nursing and Health Sciences

Brief Summary

In 2020, we have entered an aging society. During the aging process, the body will decline with age, and the muscles will decrease, which will affect the swallowing muscles, causing chewing and swallowing difficulties are very common. Difficulty masticating is associated with problems with real teeth, dentures, and oral health disease, and is associated with infection, pain, inadequate nutritional intake, affected appearance, decreased quality of life, and mortality.

At present, Taiwan mostly provides the elderly with shredded food, cooked soft and rotten food, or whipped food. However, when the food is mashed or shredded, the original color, fragrance, and taste of the food will be lost. It cannot change the appetite of the elderly, and it will reduce the satisfaction of the elderly's meal, and there will still be risks of insufficient food intake and uneven nutrition. Appearance or taste can improve the satisfaction and quality of life of the elderly, improve the health needs of nutrition, and allow a variety of choices when eating to change the current situation of traditional whipped food and shredded meals.It is expected that the quality of life, nutritional status, and meal satisfaction of the pre-frail elders with masticatory difficulties will be significantly higher than those of the control group if the subjects receive care meals, which can be used as a reference for the daily care of the elderly with masticatory disorders in the future.

Detailed Description

Not available

Study Timeline

• Study First Submitted: 2023-05-02
• Study Start: 2023-06-07
• Study First Submitted QC: 2023-06-18
• Study First Posted: 2023-06-28
• Primary Completion: 2024-06-30
• Study Completion: 2024-08-31
• Status Verified: 2024-11
• Last Update Submitted: 2024-11-12
• Last Update Posted: 2024-11-14

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 60

Inclusion Criteria

• Elderly over 65 years old.
• Elders who are pre-frail cases after the five assessments of frailty and who are abnormal after the chewing test.
• Clear awareness, willing to accept visitors, able to communicate in Chinese and Taiwanese.
• Ability to express food appearance and taste.
• Those who eat by mouth.

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Exclusion Criteria

• Elderly with dementia (certified by medical records and disability handbook).
• Elderly people who have swallowing disorders in the throat stage after being screened by the modified water swallowing test.
• Visually impaired and no primary caregiver to assist the program implementer.

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
experimental group	Texture Modified Foods Manual for chewing dysfunctions in older adult	Texture Modified Foods Manual for chewing dysfunctions (including IDDSI)

Primary Outcome Measures

Name	Time	Method
Oral Health Assessment Tool ，OHAT	10-20mins	Total score is 16 points, with higher scores indicating poorer oral health
Geriatric oral health assessment index，GOHAI	10-20mins	Total score is 64 points, with higher scores indicating poorer oral health
Oral health impact profile，OHIP	10-20mins	Total score is 56 points, with higher scores indicating poorer oral health
Meal satisfaction seven-item questionnaire	5-10mins	full score 35, minimum score 5 points.

Secondary Outcome Measures

Name	Time	Method
Mini Nutritional Assessment - MNA Elderly,	5-10mins	Less than or equal to 7 points for malnutrition; 8-11 points for high-risk groups of malnutrition; 12 points for normal.

Trial Locations

Locations (1)

WangJiaJie; 🇨🇳 Hualien City, Taiwan