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

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

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

This is a randomized controlled behavioral intervention trial to assess the efficacy of investigating program of food preparation on diet improve patients with stroke. Subjects will be randomized to intervention group and control group.The primary outcome included seven measures, Functional oral intake scale, Mini Nutritional Assessment, Council on Nutrition Appetite Questionnaire, Dietary Well-Being Scale, Swallowing Quality of Life questionnaire, WHO Quality of Life-BREF and Eating Assessment Tool-10.

Inclusion Criteria:

• Diagnosis is stroke
• EAT-10 ≥ 3
• Aged > 20 years
• Capability of following instructions
• Willing to participants to the study

Exclusion Criteria:

• Non-stroke neurological diseases ( ex: traumatic brain injury, brain tumor, neurodegenerative disease and Parkinson's disease )
• Dysphagia by neck injury or surgery
• During the study, he/she was hospitalized again due to disease.