Dysphagia, Malnutrition, Oral Health, Sarcopenia
Conditions
Keywords
the elderly in the community, oral health, nutrition, eating ability, physical function, technological oral health management, dentures
Brief summary
The goal of interventional study is to for the elderly who have poor chewing and eating ability after installing removable dentures through the intervention of oral mastication training and texture and diet education, the effects on oral health, eating ability, nutrition, and physical function changes are confirmed in Elderly individuals residing in Chiayi County who are 65 years of age or older, capable of self-care, conscious, and able to communicate in Mandarin and Taiwanese. The main question it aims to answer is: •Are there significant benefits to oral health, eating ability, nutrition, and physical function through the intervention of oral mastication training and texture and diet education? Researchers will compare changes in oral health, eating ability, nutrition, and physical functioning results to see if oral mastication training is effective. Participants will: * Experimental group: oral mastication training and texture and diet education. * Control group: only texture and diet education. * Cases were tracked in month 1 and will be tracked again in month 6.
Detailed description
Expected Results： 1. To establish an oral mastication training and texture and diet education program for the elderly who have poor chewing and eating ability after dentures are installed. 2. Provide teaching programs tailored to the evidence-based and individualized needs of the elderly. 3. Through the implementation of evidence-based oral mastication training and a texture and diet education program, the experimental group and the control group are expected to show variations in oral health, eating ability, nutrition, and physical function over time.
Interventions
BEHAVIORALoral mastication training
Through specific exercises and techniques aimed at enhancing masticatory function and overall oral health.
BEHAVIORALtexture and diet education
Teach the knowledge and techniques of softening food textures.
Sponsors
Chang Gung University of Science and Technology
Study design
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
HEALTH_SERVICES_RESEARCH
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
65 Years to No maximum
Healthy volunteers
No
Inclusion criteria
1. residing in Chiayi County who are 65 years of age or older 2. capable of self-care, conscious 3. able to communicate in Mandarin and Taiwanese.
Exclusion criteria
1. non-residents of Chiayi County 2. unable to take care of themselves or are unconscious 3. demented or mentally challenged and are unable to cooperate
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Oral Frailty Index-8 | Baseline, 1 month, 6 months. | The total score was 11 points. 0-2 points: low risk, 3 points: medium risk, and 4 points or above: high risk. |
| Iowa Oral Performance Instrument | Baseline, 1 month, 6 months. | It is considered abnormal for values below the 5th percentile. |
| Food Intake Questionnaire | Baseline, 1 month, 6 months. | A subject with four or more 'difficult-to-eat' responses to the 14-food group questionnaire would be classified as abnormal. |
| Comfort Eating Scale | Baseline, 1 month, 6 months. | On a scale of 1 to 10, where 1 represents very good (no impact, no pain) and 10 represents very bad (impact, pain). |
| Mini Nutritional Assessment-Short Form | Baseline, 1 month, 6 months. | 0 - 7 points: malnourished; 8 - 11 points: at risk of malnutrition; or 12 - 14 points: well-nourished. |
| Handgrip strength | Baseline, 1 month, 6 months. | Weak hand grip strength was defined as \< 26 kg for men and \< 18 kg for women. |
| Study of Osteoporotic Fracture | Baseline, 1 month, 6 months. | One component was considered to be in a pre-frailty state, while two or more components indicated frailty. |
Outcome results
None listed