Investigating Program of Food Preparation on Diet Improvement for Patients With Stroke
NCT ID: NCT04347863
Last Updated: 2020-04-15
Study Results
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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COMPLETED
NA
22 participants
INTERVENTIONAL
2018-04-19
2018-09-28
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
PARALLEL
TREATMENT
SINGLE
Study Groups
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Experimental group
Group swallowing disorder diet preparation program
Group swallowing disorder diet preparation program
This program included food properties, select food, type of cooking, using thickener and tasting
Control group
No Intervention
No interventions assigned to this group
Interventions
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Group swallowing disorder diet preparation program
This program included food properties, select food, type of cooking, using thickener and tasting
Eligibility Criteria
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Inclusion Criteria
* EAT-10 ≥ 3
* Aged \> 20 years
* Capability of following instructions
* Willing to participants to the study
Exclusion Criteria
* Dysphagia by neck injury or surgery
* During the study, he/she was hospitalized again due to disease.
20 Years
ALL
No
Sponsors
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Taiwan Adventist Hospital
OTHER
Responsible Party
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Principal Investigators
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En-Chi Chiu, PhD
Role: STUDY_DIRECTOR
National Taipei University of Nursing and Health Sciences
Locations
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National Taipei University of Nursing and Health Sciences
Taipei, Beitou Dist, Taiwan
Countries
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Other Identifiers
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106-E-29
Identifier Type: -
Identifier Source: org_study_id
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