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Investigating Program of Food Preparation on Diet Improvement for Patients With Stroke

Stroke Clinical Trial

Official title:
Investigating Program of Food Preparation on Diet Improvement for Patients With Stroke

Clinical Trial Summary

This is a randomized controlled behavioral intervention trial to assess the efficacy of investigating program of food preparation on diet improve patients with stroke.

Clinical Trial Description

This is a randomized controlled behavioral intervention trial to assess the efficacy of investigating program of food preparation on diet improve patients with stroke. Subjects will be randomized to intervention group and control group.The primary outcome included seven measures, Functional oral intake scale, Mini Nutritional Assessment, Council on Nutrition Appetite Questionnaire, Dietary Well-Being Scale, Swallowing Quality of Life questionnaire, WHO Quality of Life-BREF and Eating Assessment Tool-10. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT04347863
Study type Interventional
Source Taiwan Adventist Hospital
Contact
Status Completed
Phase N/A
Start date April 19, 2018
Completion date September 28, 2018
View Details
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