i-REBOUND 在中风后做饭:为澳大利亚中风幸存者共同设计一个营养计划
Chian Thong Nicole Chun1,2, Lesley MacDonald-Wicks1,2, Coralie English1,3
1School of Health Sciences, The University of Newcastle, Callaghan, New South Wales, Australia.
概括
这项研究共同设计了"中风后做饭好"计划,以帮助中风幸存者采用地中海饮食,解决中风后准备饭菜的挑战,以进行二次预防.
科学领域:
- 神经科学是一个神经科学.
- 公共卫生 公共卫生
- 营养科学 营养科学
背景情况:
- 脑卒中严重影响了幸存者的生活和准备饭菜的能力.
- 饮食质量与降低中风风险有关,但中风后的挑战阻碍了饮食改善.
- 现有的研究缺乏专门为中风幸存者恢复的营养计划.
研究的目的:
- 概述了为中风幸存者提供营养计划的共同设计过程.
- 在中风后的个人中促进采用地中海式饮食.
- 在从医院到家庭的过渡期间,解决中风护理方面的差距.
主要方法:
- 采用了综合知识翻译 (ICT) 框架.
- 与ICT团队,中风幸存者和临床医生进行探索性访谈和焦点小组.
- 根据最终用户的反,代开发了干预原型.
主要成果:
- 共同设计了一种原型干预措施:"中风后做饭好"计划.
- 该计划包括一本食谱书和补充资源.
- 确定了中风护理和基本程序组件中的关键缺口.
结论:
- 为澳大利亚中风幸存者开发了一个量身定制的程序原型,以帮助预防二次中风.
- 需要进一步的研究来适应该计划的多样性幸存者,并评估其可行性,可接受性和可访问性.
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