Acceptability and Feasibility of Finger Foods

NCT ID: NCT03835455

Last Updated: 2021-07-27

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Total Enrollment

31 participants

Study Classification

OBSERVATIONAL

Study Start Date

2019-01-21

Study Completion Date

2019-12-01

Brief Summary

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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.

Detailed Description

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Conditions

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Stroke, Acute

Study Design

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Observational Model Type

OTHER

Study Time Perspective

PROSPECTIVE

Eligibility Criteria

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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
Minimum Eligible Age

65 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

No

Sponsors

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University of Southampton

OTHER

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Principal Investigators

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Milly Heelan

Role: PRINCIPAL_INVESTIGATOR

University of Southampton

Locations

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University Hospital Southampton NHS trust

Southampton, , United Kingdom

Site Status

Countries

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United Kingdom

Other Identifiers

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40715

Identifier Type: -

Identifier Source: org_study_id

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