Key references: Reducing risk and improving swallowing in a person with developmental disability
Balandin S, Hemsley B, Hanley L, Sheppard JJ. Understanding mealtime changes for adults with cerebral palsy and the implications for support services. J Intellect Dev Disabil 2009;34(3):197–206. https://www.ncbi.nlm.nih.gov/pubmed/19681000
Ball SL, Panter SG, Redley M, Proctor CA, Byrne K, Clare IC, et al. The extent and nature of need for mealtime support among adults with intellectual disabilities. J Intellect Disabil Res 2012;56(4):382–401. https://www.ncbi.nlm.nih.gov/pubmed/21988217
Hemsley B, Steel J, Sheppard JJ, Malandraki GA, Bryant L, Balandin S. Dying for a meal: An integrative review of characteristics of choking incidents and recommendations to prevent fatal and nonfatal choking across populations. Am J Speech Lang Pathol 2019;28(3):1283–97. https://www.ncbi.nlm.nih.gov/pubmed/31095917
International Dysphagia Diet Standardisation Initiative (IDDSI). Helping people with dysphagia around the world [internet]. [Vancouver?]: IDSSI; Accessed July 2019. https://iddsi.org/
Manduchi B, Fainman GM, Walshe M. Interventions for feeding and swallowing disorders in adults with intellectual disability: A systematic review of the evidence. Dysphagia 2020,35(2):207-19. https://www.ncbi.nlm.nih.gov/pubmed/31372756
Steele CM, Alsanei WA, Ayanikalath S, Barbon CE, Chen J, Cichero JA, et al. The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review. Dysphagia 2015;30(1):2–26. https://www.ncbi.nlm.nih.gov/pubmed/25343878
