Effect of Hand-Washing Training in Covid-19

Chronic Disease Clinical Trial

Official title:

Effect of Training on Given to Women With Chronic Disease on Hand-Washing Behaviours, Attitudes and Nutrition During the Covid-19 Pandemic

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04957017
• Other study ID #: GO 2020/192
• Status: Completed
• Phase: N/A
• Start date: August 15, 2020
• Est. completion date: June 10, 2021

Study information

• Verified date: July 2021
• Source: Mehmet Akif Ersoy University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

This study was conducted in order to inform, the women with chronic disease in rural areas, about hand-washing and nutrition, and to evaluate the efficiency of the training program. A randomized-controlled trial was performed based on CONSORT checklist. 90 women in total were included in the study, 45 for each group. The women in the intervention group were given, by the researcher, the training on the importance of hand-washing and appropriate food choices. The training given to the women in rural areas created significant benefit for them to have the appropriate food choices and hand-washing behaviours.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 90
• Est. completion date: June 10, 2021
• Est. primary completion date: January 25, 2021
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Female
• Age group: 18 Years to 80 Years

Eligibility

Inclusion Criteria:

• Be women, agreeing to participate.

Exclusion Criteria:

• Be man, unable to communicate.

Related Conditions & MeSH terms

• Chronic Disease
• Covid-19 Pandemic

Intervention

Behavioral:
• Training
After the data was collected, the women in the intervention group were trained on "Hand-Washing and Nutrition during the COVID-19 period". The training on hand-washing and nutrition was given using the "Hand-Washing and Nutrition Training Guide" prepared by the researchers, and the "Hand-Washing and Nutrition Training Manual" covering the content of the training, was distributed to the women at the end of the training

Locations

Country	Name	City	State
Turkey	Burdur Mehmet Akif Ersoy university	Burdur

Sponsors (1)

Lead Sponsor	Collaborator
Mehmet Akif Ersoy University

Country where clinical trial is conducted

Turkey, 

References & Publications (2)

Cintoni M, Rinninella E, Annetta MG, Mele MC. Nutritional management in hospital setting during SARS-CoV-2 pandemic: a real-life experience. Eur J Clin Nutr. 2020 May;74(5):846-847. doi: 10.1038/s41430-020-0625-4. Epub 2020 Apr 6. — View Citation

Geleta TA, Deriba BS, Beyane RS, Mohammed A, Birhanu T, Jemal K. COVID-19 Pandemic Preparedness and Response of Chronic Disease Patients in Public Health Facilities. Int J Gen Med. 2020 Nov 5;13:1011-1023. doi: 10.2147/IJGM.S279705. eCollection 2020. — View Citation

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	The Nutritional Knowledge Level Scale for Adults (NKLSA)	The Nutritional Knowledge Level Scale for Adults (NKLSA) developed by Batmaz in 2018 and whose validity and reliability were studied, the 20 statements under the heading "Basic Nutritional and Food-Health Knowledge" and 12 statements under the heading "Food Choice" were responded using one of the following: strongly agree, agree, neither agree nor disagree, disagree, and strongly disagree. The participants who responded the inappropriate statements by "strongly agree" got 0 point; those who "agreed" with these statements got 1 point; those who neither agreed nor disagreed got 2 points; those who disagreed got 3 points, and those who strongly disagreed with them got 4 points. The maximum score that can be obtained from the "Basic Nutritional and Food-Health Knowledge" is 80, and the maximum score to be obtained from the "Food Choice" is 48.	Three months
Primary	Social Hand-Washing Knowledge Form	Social Hand-Washing Knowledge Form was created by the researchers by scanning the literature (Kilpatrick et al., 2018; Lynch et al., 2020; Wu et al., 2013), and the authors received expert opinions from 3 academic members for the content validity of the knowledge statements. The answers given to the questions were scored as No "0", Occasionally "1", Yes "2". Question 11 included in the investigators survey was reversely scored. The lowest score to be obtained from the investigators survey was 0 and the highest score was 22. As the investigators considered it more comprehensible to convert this score into a hundred scale and make the investigators evaluations over 100 points, the investigators evaluated the total score obtained by each case through converting it into a hundred scale.	Three months