"you have been hired to teach a cooking course to elderly adults. first, analyze the perceptual strengths and weaknesses of your students: what perceptual tasks might be easy for them, and what tasks might be difficult? second, considering at least three senses, think of five strategies you can use to your students compensate for the declines in perceptual capacities that some of them may be experiencing"

Things that would be hard for elderly patients would include lifting heavy objects (such as large pans etc.) and anything that uses fine focus, such as using chopping an onion into small pieces. This is hard because not only do the elderly have trouble seeing, but some of them may have trouble with diseases that cause them shake. Things that would be easy for them include using large movements and lifting light objects. An example of an ideal project for them would be making a soup. Lifting for this project is minimal and most of the time cutting larger vegetables and meats is not a problem. Four senses that the elderly may have trouble with are seeing, hearing, and smelling, and touch. Five strategies to help patients are: 1.) Use a microphone to aid hearing. 2.) Use large print recipes could help with sight. 3.) Making sure all ingredients are fresh at all times  so that students do not have to rely on smell. 4.) Use large diagrams when instructing to aid with both sight and hearing. 5.) Finally make sure all equipment is up to date, function, and easy to use and grab to prevent injury.