"Constituting the meals for the blind the most pleasant moments of life is very important for them to know eating properly, in order to accept an invitation." Emile Javal, 1905.
Although the fact of eating is essential for human beings to survive, eat, says Emile Javal, also has a social character. The loss of sight hinders the ease with which they can perform the act of eating in a manner acceptable to society.
This manual suggests that blind techniques can be developed to overcome the difficulties they may be presented in the table due to loss of sight. The suggestions are methods special can be used in the course of a meal. GENERAL RULES
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1. Establish a reference point''in the table, ie an object from which you can find other objects. In this case, try the dish.
2. Maintain contact with the table mayar of the time to avoid tripping over an object perpendicular. This can be done skimming the surface with the back of the fingers.
3. During the meal, it would be desirable to tilt the trunk has a CIA front of the face as is above the plate If something fell from the fork.
4. delicacies can be recognized by their fragrance, the sensation of heat or cold and their cut resistance.
5. Remember where they are located silverware.
6. The weight of the fork or spoon indicates the amount of food that has been caught.
7. Food can be punctured, ie, nailing the prongs of the fork in the food and bring it to the mouth. This method is used for solid foods such as green beans, potatoes, etc, or you can pick up the food in the hollow of the holder, ie to introduce the fork in the food, put it back into a horizontal position and then take mouth. You can use this method for pureed vegetables, legumes, soft, corn, peas, etc..
8. "Anchor" provided the plate, either by hand or keep with fork.
9. When it sa difficult to collect food, used to push em a little piece of bread or a knife.
10. It is necessary from time to time with a fork to locate the food on the plate and take it to the center.
11. The two hands are used to maintain contact and guidance.
12. If necessary ask:
a) what is on the plate,
b) to cut her meat
c) to help in locating the dishes,
d) that will serve the salsa, etc..
