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Nursing & Health Sciences Research Journal

Abstract

Introduction: Evidence supports a healthy diet for secondary stroke prevention; however, programs to implement nutrition education remain inconsistent. This study assessed the feasibility and efficacy of using a multisensory approach called the “Hands-on Training” program (HOT) to improve healthy diet adherence among patients rehabilitating after stroke.

Methods: This pilot randomized controlled study was conducted at an inpatient rehabilitation facility. Stroke patients were randomly assigned to either an experimental group who received HOT or a control group who received conventional education. The HOT group received real-time meal choice coaching, a healthy meal preparation experience, and additional written education. The Mediterranean Eating Pattern for Americans (MEPA) III Questionnaire evaluated dietary habits at baseline, discharge, and 90-day follow-up. MEPA scores range from 0 to 21, with higher scores reflecting healthier diets.

Results: Twenty patients were enrolled; 18 completed the discharge survey and were included in the initial analysis. Fewer patients completed the 90-day follow-up. Overall mean MEPA scores were 8.15 at baseline, 9.28 at discharge, and 8.75 at follow-up. The HOT group showed a significant improvement in MEPA scores from 7.71 at baseline to 9.43 at 90-day follow-up (p = .008), whereas no significant change was observed in the control group (7.8 at both baseline and follow-up; p > .99).

Discussion: This pilot feasibility study with multisensory learning intervention resulted in statistically significant and sustained improvements in healthy dietary adherence at 90 days post-discharge. Further study with a larger sample is needed to clarify its role in reducing secondary stroke risk.

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