Interest of Telemedicine in Primary Care in an Multidisability Population Institutionalized
试验速览
- 阶段
- 不适用
- 状态
- 尚未招募
- 入组人数
- 62
- 试验地点
- 5
- 主要终点
- Recommendations on food textures
研究概览
简要总结
Swallowing disorders are common and fall within the scope of primary care (as basic, essential health services accessible to all individuals within a community). These swallowing disorders, strongly linked to the environment, do not require, in the majority of cases, a technical and intrusive evaluation. The main objective of this project is to study the relevance of an assessment of dysphagia by teleconsultation
详细描述
Experimental procedure: swallowing assessment by telemedicine. During this teleconsultation, the resident will do a food test under the eyes of the CHU specialists. Then an hospitalisation will be done with instrumental evaluation. To complete this visit, a teleexpertise will be scheduled approximately 1 month later.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Diagnostic
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Patients aged ≥ 18 years living in a medical institution (MAS type, FAM from the ASEI network)
- •Indication of a medical swallowing assessment in hospital
- •Person affiliated to or beneficiary of a social security system.
- •Free, informed and written consent signed by the participant or their guardian
排除标准
- •Participation in another research including a period of exclusion still ongoing
- •non-movable patient
- •Pregnant woman, Woman of childbearing age without contraception
- •any contraindication to nasofibroscopy and/or fluoroscopy
研究组 & 干预措施
Patients with a deglutition disorder
All participants will have deglutition disorder.
干预措施: Experimental procedure: swallowing assessment by telemedicine (Other)
Patients with a deglutition disorder
All participants will have deglutition disorder.
干预措施: Standard procedure: day hospitalization (Other)
结局指标
主要结局
Recommendations on food textures
时间窗: 1 month
Recommendations regarding food textures will be assessed using the IDDSI (International Dysphagia Diet Standardization Initiative) scale during the V1 telemedicine visit and the V2 outpatient visit 15 days later. This scale consists of 8 categories ranging from 0 ("liquid texture") to 7 ("normal texture"), which are used to assess patients' swallowing abilities. This scale will be used to assess the recommended solid-textured diet (IDDSI 3 to 7) and liquid-textured diet (IDDSI 0 to 4). The relevance between the results of the telemedicine and the outpatient visit will be assessed.
次要结局
- Evaluation of the satisfaction in the structures team(1 month)
- Description of telemedicine treatment: feasibility(2 weeks)
- Description of telemedicine treatment: evaluation methods(2 weeks)
- Description of care in the hospital sector: feasibility(1 month)
- Description of care in the hospital sector: evaluation methods(1 month)