Stuttering, alcohol consumption and smoking

Purpose: Limited research has been published regarding the association between stuttering and substance use. An earlier study provided no evidence for such an association, but the authors called for further research to be conducted using a community sample. The present study used data from a community sample to investigate whether an association between stuttering and alcohol consumption or regular smoking exists in late adolescence and adulthood. Methods: Regression analyses were carried out on data from a birth cohort study, the National Child Development Study (NCDS), whose initial cohort included 18,558 participants who have since been followed up until age 55. In the analyses, the main predictor variable was parent-reported stuttering at age 16. Parental socio-economic group, cohort member’s sex and childhood behavioural problems were also included. The outcome variables related to alcohol consumption and smoking habits at ages 16, 23, 33, 41, 46, 50 and 55. Results: No significant association was found between stuttering and alcohol consumption or stuttering and smoking at any of the ages. It was speculated that the absence of significant associations might be due to avoidance of social situations on the part of many of the participants who stutter, or adoption of alternative coping strategies. Conclusion: Because of the association between anxiety and substance use, individuals who stutter and are anxious might be found to drink or smoke excessively, but as a group, people who stutter are not more likely than those who do not to have high levels of consumption of alcohol or nicotine

A mixed methods study to determine the feasibility of providing finger foods for patients after stroke in hospital

Many people in hospital after stroke experience eating difficulties and are at risk of reduced food intake. Finger foods (foods that can be easily transferred from the plate to the mouth without the need for cutlery) have the potential to increase food intake and enable mealtime independence. However, there is little published evidence evaluating the use of finger foods in a hospital, and the components of a well-designed trial evaluating this intervention are unclear. This thesis aimed to develop a finger food menu and subsequently evaluate the feasibility and acceptability of using it for people in hospital after a stroke. A finger food menu was developed from menu items already offered in the hospital, consulting with clinical and catering teams and patient representatives. The menu was offered to patients over two lunchtime meals and compared with the standard lunchtime menu. A mixed-methods study was used to assess feasibility and acceptability. Quantitatively, expected recruitment rates were met, with thirty-one patients recruited (mean age 80, SD 8.5). Retention to the study was limited, with 40% of patient participants lost to follow-up. Attrition was attributed to participants being discharged from the ward. Dietary intake measures showed good interrater reliability. A cost consequence analysis was performed which identified the direct and indirect costs of delivering the finger food menu. Qualitatively, mealtime observations showed it was possible to deliver the finger food menu on the stroke rehabilitation ward, supported by an internal facilitator. Patient and staff interviews showed that, overall, participants found the finger food menu acceptable. Findings demonstrated that it was feasible and acceptable to develop and use a finger food menu on a stroke rehabilitation ward however, the limited sample size and high rate of missing data limit the ability to generalise the results. A future trial is warranted to evaluate the effectiveness of a finger food menu in hospitals. It should engage clinical and catering teams, and patient representatives to shape the intervention to the setting and develop a robust study design