Effects of a food preparation program on dietary well-being for stroke patients with dysphagia

Abstract

Background: Dysphagia is one of the common issues observed in patients with stroke. Stroke patients with dysphagia have to eat blended food or similar types of food for each meal, resulting in dietary dissatisfaction. The purpose of this study was to investigate the effects of a food preparation program on dietary well-being for stroke patients with dysphagia. Methods: This study was a pilot randomized clinical trial. Twenty-two patients were assigned randomly into the food preparation group (n = 11) and control group (n = 11). The food preparation group received oral motor exercises, recognition of food texture and thickener, and hands-on food preparation for 6 weeks. Outcome measures included the Dietary Well-Being Scale, brief version of the World Health Organization Quality of life, Swallowing Quality of Life Questionnaire, and Mini Nutritional Assessment. Results: Patients in the food preparation group showed significant improvements in the Dietary Well-Being Scale, psychological and environmental domains of the brief version of the World Health Organization Quality of life ( P = .001–.024) with small to large effect sizes (success rate difference = 0.23–0.46). The Swallowing Quality of Life Questionnaire and Mini Nutritional Assessment displayed non-significant differences ( P = .053–.092) and revealed small to moderate effect sizes (success rate difference = 0.23–0.32). Conclusions: The food preparation program showed a positive impact on dietary well-being and a potential improvement in the health-related quality of life, quality of life related to the process of swallowing, and nutritional status for stroke patients with dysphagia. We recommend that stroke patients with dysphagia receive adequate knowledge and hands-on food preparation training to increase their dietary intake and well-being.

How quality of life is measured in studies of nutritional intervention: a systematic review

“…It assesses 10 QoL concepts; eight of which are dysphagia-related QoL (food selection, burden, mental health, social functioning, fear, eating duration, eating desire, communication) and two pertaining to general QoL (sleep and fatigue). [ 169 ] 1 [ 78 ] Abbreviations : AQoL-4D Assessment of Quality of Life-4 Dimension, AQoL-6D Assessment of Quality of Life-6 Dimension, AQoL-8D Assessment of Quality of Life-8 Dimension, CLDQ Chronic Liver Disease Questionnaire, EORTC European Organization for Research and Treatment of Cancer, EORTC-QLQ-BR23 EORTC-Breast Cancer Module, EORTC-QLQ-C30. EORTC- General Cancer Questionnaire, EORTC-QLQ-H&N35 EORTC- Head & Neck Cancer Module, EORTC-QLQ-OES18 EORTC- Oseophageal Cancer Module, EQ-5D-VAS EuroQol– 5 Dimension Visual Analog Scale, EQ-5D-3L 3-level EuroQol– 5 Dimension, EQ-5D-5L 5-level EuroQol– 5 Dimension, FAACT Functional Assessment of Anorexia/Cachexia Treatment, FACT-B The Functional Assessment of Cancer Therapy – Breast, FACT-C Functional Assessment of Cancer Therapy – Colorectal, FACT-G Functional Assessment of Cancer Therapy – General, FACT-G7 Functional Assessment of Cancer Therapy – General – 7 Item Version, IWQOL-Lite Impact of Weight on Quality of Life-Lite, KDQOL-SF Kidney Disease Quality of Life Short Form, KOOS Knee Injury and Osteoarthritis Outcome Score, MiniAQLQ Mini Asthma Quality of Life Questionnaire, MLHFQ Minnesota Living With Heart Failure Questionnaire, MSQoL-54 Multiple Sclerosis Quality of Life-54, NHP Nottingham Health Profile, PAC-QoL Patient Assessment Of Constipation Quality of Life, PAN26 EORTC Pancreatic Cancer Module, PDQ-39 The Parkinson's Disease Questionnaire, PedsQoL Pediatric Quality of Life Inventory, POMS2 Profile of Mood States Second Edition, PROMIS SF Patient Reported Outcomes Measurement Information System – Short Form, QoL-B Quality of Life Questionnaire-Bronchiectasis, QUALEFFO-41 Quality of Life Questionnaire of the European Foundation for Osteoporosis, QUALIDEM Quality of Life for People with Dementia, RV-DQOL Revised Version of Diabetes Quality of Life Instrument, SF-12 Short-Form 12-Item Health Survey, SF-36 Short-Form 36-Item Health Survey, SGRQ St. George's Respiratory Questionnaire, SIP Sickness Impact Profile, SWAL-QOL Swallowing Quality of Life questionnaire, WHOQoL-BREF World Health Organization Quality of Life Scale-BREF …”

Identifying prioritised actions for improving dysphagia services in Singapore: Insights from concept mapping with patients and caregivers

“…Knowing how to select and prepare dietary recommendations has been established as a core educational component through a Delphi method with patients, caregivers, and clinicians (Ghaddar et al., 2022), and having access to educational resources may increase confidence and reduce associated burden (Rangira et al., 2022). Indeed, caregivers in prior studies have indicated wanting modified food recipes (Howells et al., 2021b), and a recent pilot randomised clinical trial involving 22 stroke patients found that attending a 6‐week food preparation program (i.e., performing oral motor exercises, identifying thickeners and food textures, practising meal preparation) was associated with better self‐perceived dietary and psychosocial well‐being (Lin et al., 2021). An additional consideration regarding the development of training and education materials in Singapore is the issue of language.…”

Evaluation of The quality of Life In patients With Dysphagia After Stroke

“…Jednotlivá šetření byla nejčastěji prováděna v nemocničním prostředí (Byeon, 2020;Carlaw et al, 2011;Fu et al, 2022;Huppertz et al, 2022;Kim et al, 2019;Martindale, Stephenson a Pownall, 2019;Moon et al, 2018;Silbergleit et al, 2012;Tan et al, 2022;Zhang et al, 2016;Zhao et al, 2019), ať už v rámci neurologického oddělení (Ickenstein et al, 2010;Lin et al, 2021;Ünlüer et al, 2019), tak v rámci rehabilitačního oddělení (Sproson et al, 2018;Shao et al, 2022;Deok a Doo, 2017;Kim et al, 2020;Kang et al, 2012;Zhen et al, 2017). Druhým nejčastějším místem, kde pacienti byli zkoumáni, byla rehabilitační centra a rehabilitační kliniky.…”