Food #1

This first activity is related to gustatory and tactile sensation.  

Taste  Activity #1

Purpose: To increase personal knowledge and awareness of different food textures, characteristics, and flavors, and their impact on behavioral issues, such as calming or alerting.

Objectives: Group participants will:

1.  Identify food flavors and textures by discussion and experimentation, and

2.  Identify personal taste and food texture preferences to include in a Sensory Diet plan.

Materials Needed:

1. Sensational Foods Worksheet (click here to view and print).

2. Disposable plates, napkins, and gloves for handling food items.

3. 1-3 different food items for each of the following categories:

   1. Sweet Foods (pineapple, mandarin oranges, wafer snacks, popsicle)

   2. Sour Foods (Lemon, grapefruit, lime, sour-flavored candy, pickle)

   3. Creamy Foods (nacho cheese)

   4. Soft Foods (macaroni and cheese, jello, marshmallow)

   5. Chewy Foods (caramel cubes, fudge)

   6. Spicy Foods (hot tamales, Chili Picante or Caliente corn nuts, fresh peppers)

   7. Salty Foods (potato chip, pretzel, popcorn)

   8. Crunchy Foods (biscotti, apple slices, granola, Cheetos)

◊ Note: You can substitute items on this list, some items might be able to fit in more than one category, and/or a roundtable group discussion may be used instead of actual foods. Also, be sure to pay special attention to any dietary restrictions among the participants. DO NOT ASSUME THAT THERE ARE NO PARTICIPANTS WITH DIABETES, REGARDLESS OF THEIR PERSONAL REPORT UNLESS YOU ARE WILLING TO ACCEPT THAT RESPONSIBILITY!

Introduction: Begin by making a brief list of food characteristics provided through a quick discussion with participants. If necessary, provide a couple of examples, such as tart, tangy, hard, bitter, etc., but strive to allow participants to add to the list. Ask specific members of the group if they have a preference to one characteristic or another. Share your own preferences to help group members feel comfortable in sharing theirs!

Activities: Introduce various food items from the materials list. Have each person sample each item (respect individual preferences if they elect not to try items) and then determine which category the item can belong in. Have each participant write the item in the space provided (assist them in writing if necessary). 

Discussion: After all items have been introduced and categorized, have participants share their preferences and seek to help them to be aware of items that were alerting, calming, or things that they would like to have on hand to help them in moments of frustration or when they are simply not feeling energetic.

Closing: Answer any questions that the participants may have.

Homework: Have participants, depending on their cognitive abilities, keep a journal of the foods they eat, categorize the foods, and note their mood reactions to the foods, if any.