Center for Rehabilitation and Special Needs Studies (iCaRehab), Faculty of Health Sciences, Universiti Kebangsaan Malaysia (UKM), Jalan Raja Muda Abdul Aziz, Kuala Lumpur 50300, Malaysia.
Dietetics Program, Faculty of Health Sciences, Universiti Kebangsaan Malaysia (UKM), Jalan Raja Muda Abdul Aziz, Kuala Lumpur 50300, Malaysia.
Nutrients. 2022 Dec 9;14(24):5241. doi: 10.3390/nu14245241.
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.
脑瘫患者（CP）常存在多种喂养问题，可能需要调整食物质地以确保安全喂养。本综述旨在探讨 CP 患者及其照顾者面临的挑战，并推荐调整食物质地，以确保安全，提高生活质量和营养状况。通过四个数据库（即 EBSCO（Medline）、PubMed、Science Direct 和 Web of Science），从 2011 年 1 月至 2022 年 5 月进行了系统检索。从 86 篇文章中，根据关键词选择了 7 篇文章，并通过手动搜索找到了另外 7 篇研究-5 项横断面研究、2 项定性研究、1 项相关性研究、1 项混合方法研究、1 项病例对照研究、2 个章节的书籍和 2 个教育材料。研究结果表明，准备和摄入质地经过调整的食物除了身体、社会和环境方面外，对于吞咽安全也起着重要作用。除了考虑照顾者的压力和 CP 患者的营养状况外，安全被发现是食物质地调整提供的关键部分。目前，尚无关于食物质地调整的标准指南。这导致照顾者在饮食供应方面存在不确定性，可能导致营养不足。因此，及时制定关于食物质地调整的标准指南，重点关注食物准备和包含热量和营养信息的菜单是非常必要的。
