Acceptability and Feasibility of Finger Foods

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

Status

Completed

Phases

Unknown

Study type

Observational

Source

ClinicalTrials.gov

Registry ID

NCT03835455

Enrollment

Registered

2019-02-08

Start date

2019-01-21

Completion date

2019-12-01

Last updated

2021-07-27

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Stroke, Acute

Keywords

Finger food

Brief 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.

Interventions

None listed

Study design

Observational model

OTHER

Time perspective

PROSPECTIVE

Eligibility

Sex/Gender

ALL

Age

65 Years to No maximum

Healthy volunteers

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

Design outcomes

Primary

Measure	Time frame	Description
Attrition rate	6 months	Number of participants without fully completed outcome measures
Recruitment rate	6 months	Number of patients approached vs number of patients recruited to the study
Eligibility rate	6 months	Number of patients eligible for study based on inclusion and exclusion criteria

Secondary

Measure	Time frame	Description
Fidelity of intervention	6 months	Fidelity determined through observation field notes
Dietary intake of participants over 3 mealtimes	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.
Costs of implementing a finger food menu	6 months	A cost consequence analysis will be used to describe direct and indirect costs associated with providing a finger food menu.

Other

Measure	Time frame	Description
Patient experience	6 months	Semi-structured interviews with participants to determine patient experience
Staff experience	6 months	Semi-structured interviews with staff to determine facilitators and barriers to using the menu on the ward

Countries

United Kingdom

Outcome results