Improved Modified Care Meals to Improving the Quality Of Life of the Pre-Frailty Chewing Disorders of the Older Adult

NCT05922098 | Completed

• 1 other identifier: WangJiaJie
• Study Type: interventional
• Target: 60
• Locations: 1 country
• Sites: 1

Brief Summary

In 2020, we have entered an aging society. During the aging process, the body will decline with age, and the muscles will decrease, which will affect the swallowing muscles, causing chewing and swallowing difficulties are very common. Difficulty masticating is associated with problems with real teeth, dentures, and oral health disease, and is associated with infection, pain, inadequate nutritional intake, affected appearance, decreased quality of life, and mortality. At present, Taiwan mostly provides the elderly with shredded food, cooked soft and rotten food, or whipped food. However, when the food is mashed or shredded, the original color, fragrance, and taste of the food will be lost. It cannot change the appetite of the elderly, and it will reduce the satisfaction of the elderly's meal, and there will still be risks of insufficient food intake and uneven nutrition. Appearance or taste can improve the satisfaction and quality of life of the elderly, improve the health needs of nutrition, and allow a variety of choices when eating to change the current situation of traditional whipped food and shredded meals.It is expected that the quality of life, nutritional status, and meal satisfaction of the pre-frail elders with masticatory difficulties will be significantly higher than those of the control group if the subjects receive care meals, which can be used as a reference for the daily care of the elderly with masticatory disorders in the future.

Conditions

Food Selection; Quality of Life; Chewing Disease; Satisfaction

Outcome Measures

Primary Outcomes (4)

• Geriatric oral health assessment index，GOHAI

  Total score is 64 points, with higher scores indicating poorer oral health

  10-20mins

• Oral Health Assessment Tool ，OHAT

  Total score is 16 points, with higher scores indicating poorer oral health

  10-20mins

• Oral health impact profile，OHIP

  Total score is 56 points, with higher scores indicating poorer oral health

  10-20mins

• Meal satisfaction seven-item questionnaire

  full score 35, minimum score 5 points.

  5-10mins

Secondary Outcomes (1)

• Mini Nutritional Assessment - MNA Elderly,

  5-10mins

Study Arms (2)

experimental group

EXPERIMENTAL

Texture Modified Foods Manual for chewing dysfunctions (including IDDSI)

Other: Texture Modified Foods Manual for chewing dysfunctions in older adult

control group

NO INTERVENTION

Traditional Soft Food Care Manual

Interventions

Texture Modified Foods Manual for chewing dysfunctions in older adult OTHER

Texture Modified Foods Manual for chewing dysfunctions (including IDDSI)

experimental group

Eligibility Criteria

• Age: 65 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Older Adult (65+)

You may qualify if:

• Elderly over 65 years old.
• Elders who are pre-frail cases after the five assessments of frailty and who are abnormal after the chewing test.
• Clear awareness, willing to accept visitors, able to communicate in Chinese and Taiwanese.
• Ability to express food appearance and taste.
• Those who eat by mouth.

You may not qualify if:

• Elderly with dementia (certified by medical records and disability handbook).
• Elderly people who have swallowing disorders in the throat stage after being screened by the modified water swallowing test.
• Visually impaired and no primary caregiver to assist the program implementer.

Sponsors & Collaborators

• National Taipei University of Nursing and Health Sciences: lead

Study Sites (1)

WangJiaJie

Hualien City, 970, Taiwan

Location

MeSH Terms

Conditions

Food Preferences; nigropallidal encephalomalacia; Personal Satisfaction

Interventions

Aging

Condition Hierarchy (Ancestors)

Feeding Behavior; Behavior

Intervention Hierarchy (Ancestors)

Growth and Development; Physiological Phenomena

Study Officials

• Wang JiaJie

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: HEALTH SERVICES RESEARCH
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Principal Investigator

Study Record Dates

• First Submitted: May 2, 2023
• First Posted: June 28, 2023
• Study Start: June 7, 2023
• Primary Completion: June 30, 2024
• Study Completion: August 31, 2024
• Last Updated: November 14, 2024

Record last verified: 2024-11

Locations

TW (1)