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.
Study Type
OBSERVATIONAL
Enrollment
31
University Hospital Southampton NHS trust
Southampton, United Kingdom
Eligibility rate
Number of patients eligible for study based on inclusion and exclusion criteria
Time frame: 6 months
Recruitment rate
Number of patients approached vs number of patients recruited to the study
Time frame: 6 months
Attrition rate
Number of participants without fully completed outcome measures
Time frame: 6 months
Dietary intake of participants over 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.
Time frame: 3 mealtimes
Costs of implementing a finger food menu
A cost consequence analysis will be used to describe direct and indirect costs associated with providing a finger food menu.
Time frame: 6 months
Fidelity of intervention
Fidelity determined through observation field notes
Time frame: 6 months
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