To Explore the Effect of Improved Modified Care Meals to Improving the Quality Of Life of the Pre-Frailty Chewing Disorders of the Older Adult
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Enrollment
- 60
- Locations
- 1
- Primary Endpoint
- Geriatric oral health assessment index，GOHAI
Study Overview
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.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Parallel
- Primary Purpose
- Health Services Research
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 65 Years to — (Older Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
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.
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.
Arms & Interventions
experimental group
Texture Modified Foods Manual for chewing dysfunctions (including IDDSI)
Intervention: Texture Modified Foods Manual for chewing dysfunctions in older adult (Other)
control group
Traditional Soft Food Care Manual
Outcomes
Primary Outcomes
Geriatric oral health assessment index，GOHAI
Time Frame: 10-20mins
Total score is 64 points, with higher scores indicating poorer oral health
Oral Health Assessment Tool ，OHAT
Time Frame: 10-20mins
Total score is 16 points, with higher scores indicating poorer oral health
Oral health impact profile，OHIP
Time Frame: 10-20mins
Total score is 56 points, with higher scores indicating poorer oral health
Meal satisfaction seven-item questionnaire
Time Frame: 5-10mins
full score 35, minimum score 5 points.
Secondary Outcomes
- Mini Nutritional Assessment - MNA Elderly,(5-10mins)
Investigators
WangJiaJie
Principal Investigator
National Taipei University of Nursing and Health Sciences