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

NCT04347863 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 22

Last updated 2020-04-15

No results posted yet for this study

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.

Conditions

  • Stroke
  • Dysphagia, Late Effect of Stroke

Interventions

OTHER

Group swallowing disorder diet preparation program

This program included food properties, select food, type of cooking, using thickener and tasting

Sponsors & Collaborators

  • Taiwan Adventist Hospital

    lead OTHER

Principal Investigators

  • En-Chi Chiu, PhD · National Taipei University of Nursing and Health Sciences

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
20 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2018-04-19
Primary Completion
2018-09-28
Completion
2018-09-28

Countries

  • Taiwan

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT04347863 on ClinicalTrials.gov