Activity 3 – Eating

Alternate senses contributing to this activity are: touch, smell, and taste.

Assistive procedures helpful for maintaining this activity are:

  • Labeling.
  • Modifying or developing techniques.
  • Modifying objects or environment.

We will begin with:

Labeling

Identify similar-shaped containers, like salt and pepper shakers, with tactile stickers or raised marks. You can make these yourself with a Hi-Marks pen or with a Braille label maker, both available from low vision dealers.


Modifying or developing techniques

To avoid knocking over a glass, curl your fingers under, and slide your hand slowly on the table toward it.

Shake seasonings into the palm of your hand, then apply in pinches at a time to your food.

Pour ketchup, mustard, sauces, and liquid seasonings in small side bowls or on the side of your plate for dipping or spooning as needed.

To cut meat, stab it near the edge with your fork and cut around the fork with your knife. Keep your place by leaving the knife in place while you take the bite.


Modifying objects or environment

To locate utensils, plates, and glasses, use a place mat, and set items on it as if on a grid.

For every day meals, consider using disposable plates, cups, and utensils.

When setting the table, place the main dish, side dishes, seasonings, and condiments in a semi-circle or straight line just outside of your place setting area. Place them in the same order every time.

Patronize restaurants that offer Braille or audible menus.


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