Evaluation Study for the Chef Anchor 3.0 Program

Официальное название

Evaluation Study for the Chef Anchor 3.0 Program for Older People With Mild Cognitive Impairment/Dementia and Their Informal Caregivers

Обзор

Objectives: 1. (Primary)To estimate the potential effects of the cooking program on the people with MCI/dementia and their informal caregivers; 2. To investigate if the potential effects can be maintained after the completion of the program. Study design and participants: A convenience sample of 68 pair older adults with MCI/dementia and their informal caregivers from the Chef Anchor 3.0 Programme will be referred to the research team. Overall, participants will be assigned to intervention group and waitlist control group in a ratio of 1:1. Allocation will take into account the participants' availability and the programme capacity. Assessors of outcomes and data analyst will be blinded throughout the whole study. During the first 10 weeks, the intervention group will undergo the 10-week programme in the "Chef Anchor 3.0", while no activity for the waitlist control group. Then, from week 10 to 20, the waitlist control group will attend the same 10-week programme. Measurements: Main outcome measures for people with MCI/dementia will include confidence in cooking (Primary), cooking capability, satisfaction with autonomy in cooking, Satisfaction with meal choices, Worried about future cooking ability and meal choices, cognitive function, self-reported appetite, psychological well-being, family harmony and satisfaction, as well as self-rated health. Outcome measures for informal caregivers will include confidence in care recipient' s cooking, worried about future cooking ability and meal choices of care recipient, caregiver burden, psychological well-being, family harmony and satisfaction, as well as self-rated health. Other measures will include attendance rate, home practice rate, drop-out rate, programme satisfaction, and recommendation to others. Hypotheses 1. The confidence in cooking, cooking capability, satisfaction with autonomy in cooking, satisfaction with meal choices, worried about future cooking ability and meal choices, cognitive function, self-reported appetite, psychological well-being, family satisfaction, and self-rated health of older adults with MCI/dementia would improve after the programme; 2. The confidence in care recipient's cooking, worried about future cooking ability and meal choices of care recipient, psychological well-being, family satisfaction, caregiver burden, and self-rated health of informal caregivers would improve after the programme; 3. The 10-week programme is acceptable for the most of older adults with MCI/dementia and their informal caregivers.

Вмешательства

• Другое 10-week programme
  1. 2-week health education (4 sessions, 60 minutes per session) Social workers and occupational therapists will explain the cognitive training elements of the program and introduce the "DementiAbility Methods" to the participants. Nutritionist, speech therapists, and Chinese medicine practitioner will share insights from their perspectives to enhance participants' understanding of cognitive impairments. 2. 8-week cooking class (5 sessions, 120 minutes per session) The culinary instructor will te

Первичные конечные точки

• Change from baseline confidence in cooking of people with MCI/dementia at 10 weeks [Срок оценки: 10 weeks after baseline]
• Change from baseline confidence in cooking of people with MCI/dementia at 20 weeks [Срок оценки: 20 weeks after baseline]
• Change from baseline confidence in cooking of people with MCI/dementia at 30 weeks [Срок оценки: 30 weeks after baseline, only for waitlist control group]

Вторичные конечные точки (12)

• Change from baseline cooking capability of people with MCI/dementia at 10 weeks [Срок оценки: 10 weeks after baseline]
• Change from baseline cooking capability of people with MCI/dementia at 20 weeks [Срок оценки: 20 weeks after baseline]
• Change from baseline cooking capability of people with MCI/dementia at 30 weeks [Срок оценки: 30 weeks after baseline, only for waitlist control group]
• Change from baseline satisfaction with autonomy in cooking of people with MCI/dementia at 10 weeks [Срок оценки: 10 weeks after baseline]
• Change from baseline satisfaction with autonomy in cooking of people with MCI/dementia at 20 weeks [Срок оценки: 20 weeks after baseline]
• Change from baseline satisfaction with autonomy in cooking of people with MCI/dementia at 30 weeks [Срок оценки: 30 weeks after baseline, only for waitlist control group]
• Change from baseline satisfaction with meal choices of people with MCI/dementia at 10 weeks [Срок оценки: 10 weeks after baseline]
• Change from baseline satisfaction with meal choices of people with MCI/dementia at 20 weeks [Срок оценки: 20 weeks after baseline]
• Change from baseline satisfaction with meal choices of people with MCI/dementia at 30 weeks [Срок оценки: 30 weeks after baseline, only for waitlist control group]
• Change from baseline worried about future cooking ability and meal choices of people with MCI/dementia at 10 weeks [Срок оценки: 10 weeks after baseline]
• Change from baseline worried about future cooking ability and meal choices of people with MCI/dementia at 20 weeks [Срок оценки: 20 weeks after baseline]
• Change from baseline worried about future cooking ability and meal choices of people with MCI/dementia at 30 weeks [Срок оценки: 30 weeks after baseline, only for waitlist control group]

Критерии участия

Критерии включения

i. Aged 60 or above;

ii. Diagnosed by medical doctor has having MCI/dementia as reported by the older adults or their informal caregivers, or with reported subjective decline of cognitive function and with 5-min MoCA score ≤7th age- and education-specific percentile (Wong et al., 2015);

iii. Ability to follow simple instructions;

iv. Adequate physical strength to attend cooking workshops.

Критерии исключения

i. Without caregiver

Критерии приведены из реестра в оригинале (на английском). Окончательную оценку соответствия проводит исследовательский центр.

Здоровые добровольцы: Да

Дизайн исследования

Распределение

Нерандомизированное

Модель

Параллельные группы

Маскирование

Простое слепое

Основная цель

Профилактика

Центры проведения

Гонконг · 1 центр

• Elderly community centre — Гонконг

Идентификаторы

NCT: NCT06572748 · EA240323

Первоисточники (государственные реестры)

• ClinicalTrials.gov (NIH, США)

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