a primary object of this invention is to provide a new and novel device for preventing the consumption of food by an individual.

The temptation to eat which leads one to eat excessively is ever present and the ready availability of attractively prepared, taste-tempting foods makes the temptation to eat and therefore to over eat virtually irresistible. Frequently, this temptation is so great that compulsive eating is not uncommon and many persons are virtually without the strength of will to resist overeating. The average person, therefore, does have a problem as to the over consumption of food but, even worse, when certain individuals are exposed to food constantly such as chefs, cooks, restaurant personnel or the like, it is a foregone conclusion that these individuals will consume far more food than is proper particularly when such food is usually readily available at no cost. Typical of such groups of individuals is the housewife who must frequently cook meals during the day which generally includes the preparation of such fattening foods such as pies, pastries, and the like. During the preparation of such meals not only is there the temptation to nibble on the food being prepared but it is generally necessary that the food be tasted during preparation thereby constantly stimulating the appetite and promoting the consumption of large quantities of food.

Many of his suggestions are common sense. For instance, for liquid measurements, he uses the dipstick method — having an index finger in the right place at the right time. He uses a teaspoon to spread instead of a knife, allowing himself “one finger to check corners.” And he initials canned foods with raised letters from a plastic tape marker and arranges them alphabetically.

You don’t need to alphabetize bags of things, he says, because you can just pinch them. Split peas do not feel like elbow macaroni.

Tactile memory is very important, for things like knowing which end of a milk carton has the spout. Spices don’t need labeling because you can smell them. Smell and hearing are important factors in cooking without sight. They tell you when things are almost done.

He generally cooks slowly to help “prevent things from getting away from me.” Read has no special gadgets for cooking, though he says friends have shown him catalogs with specialty items for the blind. “Ninety-nine percent of that gadgetry is useless — though I’m interested in the fact that Amana has a blind consultant working with them in Dallas to help develop a microwave oven for the blind.”

There are some definite “don’ts,” Read says, such as not using dangerous items such as an electric beater or broiler. You can get the same desired results without unnecessary risk by using a hand beater or pan-broiling a steak.