Design and Implementation of a Nutritional Intervention in Patients With Oropharyngeal Dysphagia
NCT02959450 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 127
Last updated 2023-06-09
Summary
The purpose of this trial is to design, implement and evaluate the effect of a nutritional intervention in patients with Oropharyngeal Dysphagia on body composition and oral intake of energy and protein.
Conditions
- Oropharyngeal Dysphagia
Interventions
- DIETARY_SUPPLEMENT
-
Modified consistency and volume diet
Modified consistency diet, with a certain viscosity and controlled volume, which was designed from recommendations based on the review of different studies. A Chef and a Nutritionist developed and determined the viscosity of the menus with a Brookfield Viscometer (model RV). All the menus were prepared and evaluated at the Food Technology Department of this Institute to achieve the viscosity required with a food thickener. The nectar consistency had a viscosity of 51 to 350 centiPoises (cP) and the pudding consistency menus with a higher viscosity at 1,750 cP. The patient and/or their caregivers in the intervention group must attend to a training workshop to explain how to use the food thickener.
Sponsors & Collaborators
-
Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran
lead OTHER
Principal Investigators
-
Aurora E Serralde-Zúñiga, MD, PhD · Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran
Study Design
- Allocation
- RANDOMIZED
- Purpose
- TREATMENT
- Masking
- SINGLE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Max Age
- 99 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2015-05-31
- Primary Completion
- 2021-07-31
- Completion
- 2021-07-31
Countries
- Mexico
Study Locations
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