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NCT04347863

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

Completed NA Last updated 15 April 2020
What this trial tests

NA trial testing Group swallowing disorder diet preparation program in Stroke in 22 participants. Completed in 28 September 2018.

Timeline
19 April 2018
Primary endpoint
28 September 2018
28 September 2018

Quick facts

Lead sponsorTaiwan Adventist Hospital
PhaseNA
StatusCompleted
Study typeINTERVENTIONAL
Allocationrandomized
Designparallel
Maskingsingle
Primary purposetreatment
Enrollment22
Start date19 April 2018
Primary completion28 September 2018
Estimated completion28 September 2018
Sites1 location across Taiwan

Drugs / interventions tested

Conditions studied

Sponsor

Taiwan Adventist Hospital

Who can join

20 and older, any sex, with Stroke or Dysphagia, Late Effect of Stroke. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

This is a randomized controlled behavioral intervention trial to assess the efficacy of investigating program of food preparation on diet improve patients with stroke.

Publications & conference data

1 peer-reviewed publication reference this trial (live from Europe PMC):

  1. Effects of a food preparation program on dietary well-being for stroke patients with dysphagia: A pilot study.
    Lin SC, Lin KH, Tsai YC, Chiu EC. · · 2021 · cited 5× · PMID 34160459 · DOI 10.1097/md.0000000000026479

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Other recruiting trials for Stroke

Currently open trials in the same condition.

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Data sources for this page

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