Building Core Competencies of Taiwanese Care Food Specialists: Curriculum Design and Outcome Assessment

StatusRecruiting
PhaseNot applicable
Started

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Record History

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  1. Eligibility criteria expanded, about 17 words
    • Site details revised
    • Publications: details revised at 4 of 4 entries
    • Study description expanded, about 3 words
  2. Study First Submitted
  • Minor: routine progress and housekeeping, such as sites added or enrollment closed.
Background: As Taiwan faces an aging population, the demand for long- term care services continues to rise, increasing the need for skilled care workers. Care Food Specialists, focusing on food preparation and oral health in long-term care, are essential for improving care quality. Objective: This project aims to develop a core competency training curriculum for Care Food Specialists in Taiwan and assess its effectiveness in enhancing care worker skills. Methods: Over two years, participants were recruited from various regions for training, with pre- and post-course assessments and qualitative interviews to evaluate changes in knowledge, attitude, and behavior. Conclusion/Practical Applications: The project successfully designed and implemented a training curriculum, providing evidence of its positive impact on long-term care quality and offering a practical framework for future competency-based training.
Trial Details
NCT Number NCT07384481
Lead Sponsor Chang Gung Memorial Hospital
Collaborators: National Science and Technology Council, Taiwan
Conditions
(from sponsor)		 Healthy
Enrollment 150 participants
Start Date
Primary Completion (estimated)
Study Completion (estimated)
Updated on ClinicalTrials.gov