NCT03835455已完成不适用
A Mixed Methods Study to Determine the Acceptability and Feasibility of Providing Finger Foods as Nutritional Support for Patients After Stroke in Hospital
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 31
- 试验地点
- 1
- 主要终点
- Attrition rate
研究概览
简要总结
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.
研究设计
- 研究类型
- Observational
- 观察模型
- Other
- 时间视角
- Prospective
入排标准
- 年龄范围
- 65 Years 至 —（Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Current patient on stroke rehabilitation ward
- •65 years or older
- •Normal textured food
排除标准
- •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
结局指标
主要结局
Attrition rate
时间窗: 6 months
Number of participants without fully completed outcome measures
Recruitment rate
时间窗: 6 months
Number of patients approached vs number of patients recruited to the study
Eligibility rate
时间窗: 6 months
Number of patients eligible for study based on inclusion and exclusion criteria
次要结局
- Costs of implementing a finger food menu(6 months)
- Fidelity of intervention(6 months)
- Dietary intake of participants over 3 mealtimes(3 mealtimes)
研究者
研究点 (1)
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