Acceptability and Feasibility of Finger Foods

Stroke, Acute Clinical Trial

Official title:

A Mixed Methods Study to Determine the Acceptability and Feasibility of Providing Finger Foods as Nutritional Support for Patients After Stroke in Hospital

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03835455
• Other study ID #: 40715
• Status: Completed
• Start date: January 21, 2019
• Est. completion date: December 1, 2019

Study information

• Verified date: July 2021
• Source: University of Southampton
• Contact: n/a
• Is FDA regulated: No
• Study type: Observational

Clinical Trial Summary

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 31
• Est. completion date: December 1, 2019
• Est. primary completion date: September 1, 2019
• Accepts healthy volunteers: No
• Gender: All
• Age group: 65 Years and older

Eligibility

Inclusion Criteria:

• Current patient on stroke rehabilitation ward

• 65 years or older

• Normal textured food

Exclusion Criteria:

• 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

Related Conditions & MeSH terms

• Stroke
• Stroke, Acute

Locations

Country	Name	City	State
United Kingdom	University Hospital Southampton NHS trust	Southampton

Sponsors (1)

Lead Sponsor	Collaborator
University of Southampton

Country where clinical trial is conducted

United Kingdom, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Other	Patient experience	Semi-structured interviews with participants to determine patient experience	6 months
Other	Staff experience	Semi-structured interviews with staff to determine facilitators and barriers to using the menu on the ward	6 months
Primary	Eligibility rate	Number of patients eligible for study based on inclusion and exclusion criteria	6 months
Primary	Recruitment rate	Number of patients approached vs number of patients recruited to the study	6 months
Primary	Attrition rate	Number of participants without fully completed outcome measures	6 months
Secondary	Dietary intake of participants over 3 mealtimes	Estimation of dietary intake over 3 mealtimes. This will include a standard mealtime and 2 meals when the finger menu is offered. This will be measured as energy and protein intake.	3 mealtimes
Secondary	Costs of implementing a finger food menu	A cost consequence analysis will be used to describe direct and indirect costs associated with providing a finger food menu.	6 months
Secondary	Fidelity of intervention	Fidelity determined through observation field notes	6 months