Eating Techniques for the Visually Impaired:
Last Updated July 21st, 2026. Included in this website page are the following sections. Basic Eating Techniques. Pouring Techniques. Cutting Meat Techniques. Serving Techniques. Online Resources About Eating Techniques. End of list.
Basic Eating Techniques for the Visually Impaired:
Finger foods are easier to eat than foods that require utensils.
Bowls are easier to use than plates because you can use the side of the bowl to slide the fork or spoon up.
Add more light with a task lamp.
Consider the color of the plate or bowl to create high contrast with the colors.
Think of the plate as an analog clock to reference parts such as 12 o’clock and 6 o’clock.
Use a cafeteria tray underneath the plate or bowl.
Feel the food with the fork or spoon.
Use the fork or spoon to determine the food type by the feedback you get by interacting with it.
Re-check food location throughout the meal.
Push food items toward the center of the plate if they have moved towards the edge.
The weight of the food on the fork or spoon can be used to tell the size of the portion.
Use solid foods, such as mashed potatoes, as a buffer or barrier to help push food onto the fork.
When moving food from one location to another, for example, have both plates right next to one another to eliminate space between them. Another example, hold your plate above the serving bowl to move the food to your plate.
Place the drink to the right of the plate or bowl just past the plate or bowl at the one o’clock position. To find the drink, place your hand on its side on the edge of the table and slowly slide it back until you feel the drink.
Arrange food in similar ways for each meal such as the meat at the bottom of the plate, the vegetable on the left and the fruit on the right.
Arrange eating utensils around the plate or bowl in similar ways for each meal such as the fork on the left, the knife on the right, and the spoon to the right of the knife.
If you are serving food to a visually impaired person, ask if they would like you to describe what is on the plate and where it is located.
Pouring Techniques:
Put the container in a sink before pouring to prevent spilling liquid on counters or tables.
Wrap one or more fingers around the rim of the container to feel for the temperature change when the liquid gets to that level.
Listen for the sound the liquid makes when it reaches the top of the container.
Hold a container against something like a kitchen cabinet to create contrast to assist in seeing the liquid.
Use a ball that floats in the container and wait to feel it reach the top.
Cut the bottom of a plastic cup to use it as a wide funnel.
Use a tray with raised edges or a bowl.
Use a funnel.
Use a Liquid Level Indicator.
Place an empty container on a flat surface at the edge closest towards oneself. Hold the container of liquid so that the top of the container is at the same height as the top of the empty container. Then move the container of liquid right up against the side of the empty container. Line up the opening to the container with the top of the rim of the empty container. Tilt the container of liquid towards the empty container.
Cutting Meat Techniques:
Cut a piece of meat, then eat that piece of meat. Cutting the meat into pieces before eating can cause the pieces to move around whereas cutting one piece before eating reduces food moving around on the plate.
Check to make sure the cutting side of the knife blade is facing down before cutting.
Wear cut resistant gloves when using a sharp knife.
Place the meat at the bottom of the plate at the six o’clock position. This position makes it easier to cut because the meat is closer to the body and you are not reaching over other food items on the plate that may get in the way.
Hold the meat in place using a fork. Cut around the fork. Cut across using the front of the fork as a guide. Cut across using the back of the fork as a guide. Cut to the left of the fork. Cut to the right of the fork.
Serving Food Techniques:
When a dish is passed, ask what it is.
When serving from a bowl, run your hand along the top of the bowl to locate the serving utensil.
When serving from a plate, run your hand along the edge of the plate to locate the service utensil.
When you are finished serving yourself, ask who wants to serve the bowl next or where the bowl should be set down.