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.

Dysphagia, or difficulty swallowing, often requires modifying food textures and liquid consistencies to ensure patient safety and proper nutrition. The International Dysphagia Diet Standardisation Initiative (IDDSI) framework, introduced in 2013, provides standardized guidelines for these modifications. This study evaluates nurses’ understanding of food texture and liquid consistency modifications before and after a training program based on the IDDSI framework, aiming to improve interdisciplinary communication, reduce discrepancies in dietary management, and enhance safety for patients with dysphagia. A quantitative pre- and post-test study using convenience sampling was conducted to evaluate nurses’ knowledge of dysphagia and the IDDSI framework. Knowledge was assessed with ten validated questions. The training program, delivered by a multidisciplinary core team including dietitians, speech therapists, and medical specialists, featured interactive learning, hands-on activities, and demonstrations. Participants completed assessments before (pre-test) and after (post-test) the training to measure knowledge improvement. The training program significantly increased nurses' knowledge (t = -8.43, df = 32, p < 0.001), according to a paired samples t-test. This suggests that the training sessions effectively improved the nurses' understanding of the IDDSI framework. The study reveals that nurses' understanding of modifications in food texture and liquid consistency has been significantly improved by the IDDSI training program. According to the findings, implementing this knowledge into practice can improve the care provided to individuals experiencing dysphagia by ensuring safer and more reliable food preparation techniques.