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A review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families

Individuals with cerebral palsy (CP) frequently present with multiple feeding problems, which may require food texture modification to ensure safe feeding. This review aims to explore the challenges individuals with CP and their caregiver’s face and recommend modified food textures to ensure safety...

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Main Authors: Kamal, Sakinah, Kamaralzaman, Sazlina, Sharma, Shobha, Jaafar, Nurul Hazirah, Phei, Ming Chern, Hassan, Nurul Izzaty, Toran, Hasnah, Ismail, Noor Akmal Shareela, Yusri, Ghazali, Hamzaid, Nur Hana
Format: Article
Language:English
Published: Multidisciplinary Digital Publishing Institute (MDPI) 2022
Subjects:
RJ101 Child Heatlh. Child health services. Preventive health services for children
RM216 Diet Therapy. Clinical Nutrition
Online Access:http://irep.iium.edu.my/101874/1/101874_A%20review%20of%20food%20texture%20modification.pdf
http://irep.iium.edu.my/101874/
https://www.mdpi.com/2072-6643/14/24/5241
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spelling my.iium.irep.1018742022-12-14T07:16:34Z http://irep.iium.edu.my/101874/ A review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families Kamal, Sakinah Kamaralzaman, Sazlina Sharma, Shobha Jaafar, Nurul Hazirah Phei, Ming Chern Hassan, Nurul Izzaty Toran, Hasnah Ismail, Noor Akmal Shareela Yusri, Ghazali Hamzaid, Nur Hana RJ101 Child Heatlh. Child health services. Preventive health services for children RM216 Diet Therapy. Clinical Nutrition Individuals with cerebral palsy (CP) frequently present with multiple feeding problems, which may require food texture modification to ensure safe feeding. This review aims to explore the challenges individuals with CP and their caregiver’s face and recommend modified food textures to ensure safety and improve the quality of life and nutritional status. A systematic search was carried out through four databases (i.e., EBSCO (Medline), PubMed, Science Direct, and Web of Science) between January 2011 and May 2022. Out of 86 articles retrieved, seven were selected based on keywords and seven other studies through manual search-five cross-sectional studies, two qualitative studies, one correlational study, one mixed method study, one case-control study, two sections of books, and two educational materials. The findings suggest that preparation and intake of food with modified texture play a necessary role in the safety of swallowing in addition to physical, social, and environmental aspects. Safety was found to be the crucial part of the food texture modification provision besides considering the stress of the caregivers and the nutritional status of individuals with CP. Currently, there are no standard guidelines available pertaining to food texture modification. This led to uncertainties in the dietary provision among caregivers, which may lead to undernourishment. Hence, standard guidelines relating to food texture modification that focuses on food preparation and menus with calorie and nutrient information are timely to be developed. Multidisciplinary Digital Publishing Institute (MDPI) 2022-12-09 Article PeerReviewed application/pdf en http://irep.iium.edu.my/101874/1/101874_A%20review%20of%20food%20texture%20modification.pdf Kamal, Sakinah and Kamaralzaman, Sazlina and Sharma, Shobha and Jaafar, Nurul Hazirah and Phei, Ming Chern and Hassan, Nurul Izzaty and Toran, Hasnah and Ismail, Noor Akmal Shareela and Yusri, Ghazali and Hamzaid, Nur Hana (2022) A review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families. Nutrients, 14 (24). pp. 1-22. E-ISSN 2072-6643 https://www.mdpi.com/2072-6643/14/24/5241 10.3390/nu14245241
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic RJ101 Child Heatlh. Child health services. Preventive health services for children
RM216 Diet Therapy. Clinical Nutrition
spellingShingle RJ101 Child Heatlh. Child health services. Preventive health services for children
RM216 Diet Therapy. Clinical Nutrition
Kamal, Sakinah
Kamaralzaman, Sazlina
Sharma, Shobha
Jaafar, Nurul Hazirah
Phei, Ming Chern
Hassan, Nurul Izzaty
Toran, Hasnah
Ismail, Noor Akmal Shareela
Yusri, Ghazali
Hamzaid, Nur Hana
A review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families
description Individuals with cerebral palsy (CP) frequently present with multiple feeding problems, which may require food texture modification to ensure safe feeding. This review aims to explore the challenges individuals with CP and their caregiver’s face and recommend modified food textures to ensure safety and improve the quality of life and nutritional status. A systematic search was carried out through four databases (i.e., EBSCO (Medline), PubMed, Science Direct, and Web of Science) between January 2011 and May 2022. Out of 86 articles retrieved, seven were selected based on keywords and seven other studies through manual search-five cross-sectional studies, two qualitative studies, one correlational study, one mixed method study, one case-control study, two sections of books, and two educational materials. The findings suggest that preparation and intake of food with modified texture play a necessary role in the safety of swallowing in addition to physical, social, and environmental aspects. Safety was found to be the crucial part of the food texture modification provision besides considering the stress of the caregivers and the nutritional status of individuals with CP. Currently, there are no standard guidelines available pertaining to food texture modification. This led to uncertainties in the dietary provision among caregivers, which may lead to undernourishment. Hence, standard guidelines relating to food texture modification that focuses on food preparation and menus with calorie and nutrient information are timely to be developed.
format Article
author Kamal, Sakinah
Kamaralzaman, Sazlina
Sharma, Shobha
Jaafar, Nurul Hazirah
Phei, Ming Chern
Hassan, Nurul Izzaty
Toran, Hasnah
Ismail, Noor Akmal Shareela
Yusri, Ghazali
Hamzaid, Nur Hana
author_facet Kamal, Sakinah
Kamaralzaman, Sazlina
Sharma, Shobha
Jaafar, Nurul Hazirah
Phei, Ming Chern
Hassan, Nurul Izzaty
Toran, Hasnah
Ismail, Noor Akmal Shareela
Yusri, Ghazali
Hamzaid, Nur Hana
author_sort Kamal, Sakinah
title A review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families
title_short A review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families
title_full A review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families
title_fullStr A review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families
title_full_unstemmed A review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families
title_sort review of food texture modification among individuals with cerebral palsy: the challenges among cerebral palsy families
publisher Multidisciplinary Digital Publishing Institute (MDPI)
publishDate 2022
url http://irep.iium.edu.my/101874/1/101874_A%20review%20of%20food%20texture%20modification.pdf
http://irep.iium.edu.my/101874/
https://www.mdpi.com/2072-6643/14/24/5241
_version_ 1753788183697424384
score 13.211869

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