The purpose of this study is to determine how patient nutrition effects post-operative outcomes for patients undergoing arthroscopic surgery
Arthroscopic surgery candidates will be asked to enroll in the study. Basic patient demographics will be collected such as age, gender, BMI, and race/ethnicity. After enrolling, patients will receive a validated nutrition questionnaire called "Rapid Eating Assessment for Patients (REAPS)." Study patients will be randomized to two arms using RedCap. In Arm 1, patients will watch a nutritional education video before undergoing surgery. In Arm 2, patients will not watch a nutritional education video prior to surgery. The nutritional video will be a recorded video from one of UAB's nutritionists highlighting the importance of quality nutrition for post-operative recovery. Patients will receive standard of care surgery and post-operative treatment for their arthroscopic surgery. At 6 weeks, patients will be asked to fill out the REAPS questionnaire. Statistical analysis will be used to test the difference in REAPS scores from baseline to 6 weeks within each group and between the groups.
Study Type
INTERVENTIONAL
Allocation
NON_RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
NONE
Enrollment
200
Patients will receive standard of care surgery and post-operative treatment for their arthroscopic surgery.
The nutritional video will be a recorded video from one of UAB's nutritionists highlighting the importance of quality nutrition for post-operative recovery.
University of Alabama at Birmingham
Birmingham, Alabama, United States
Change in Rapid Eating Assessment for Patients Survey (REAP-S) scores
The Rapid Eating Assessment for Patients Survey (REAP-S) is a validated 16-item questionnaire that clinicians use to quickly evaluate a patient's diet quality and identify specific nutritional risks. The questionnaire is divided into two sections, with the first 13 items scored on a 3-point frequency scale: Usually/Often: 1 point Sometimes: 2 points Rarely/Never (or Not Applicable): 3 points The total possible score for the first 13 questions ranges from 13 to 39, with higher scores indicating better diet quality. A score of ≥ 32 is generally considered indicative of a healthier, well-balanced diet.
Time frame: Baseline, 6 weeks
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