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

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.

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