Exploring Sensory Aspects of Cutlery in Neurodivergent-Informed Eating Disorder Care

Background

Sensory sensitivities are common in individuals with eating disorders
(ED) particularly among those who are also neurodivergent. However,
research has primarily focused on the sensory properties of food and
clinical environments, rather than the sensory role of cutlery itself.

Methods

This mixed-methods study examined how adults receiving intensive ED
treatment evaluated the sensory properties of cutlery using a structured
object-elicitation workshop. The study was conducted within a
specialist ED service implementing the autism-friendly PEACE Pathway.
Participants evaluated 31 cutlery items varying in material, weight,
size, and shape. Quantitative data captured preference rankings and
ratings of ease of use, comfort, and sensory pleasantness for preferred
items. Qualitative data were generated through written feedback and
focus group discussion and were analysed using a framework approach.

Results

Metal cutlery was most frequently preferred, whereas wooden,
paper-based, plastic, and hybrid designs (e.g. the spork) were
consistently rejected. While participants shared many sensory
constraints, there was also marked individual variation. Qualitative
findings indicated that cutlery functioned as an active sensory
interface, influencing comfort, predictability, and readiness to eat.
Judgements were grounded in embodied evaluations of weight, balance,
texture, mouth fit, and material neutrality. Preferences remained
consistent across treatment contexts, with participants describing
coping strategies and sensory compromises rather than changes in sensory
preferences.

Conclusions

Cutlery plays an
important role in mealtime experience within ED treatment settings.
Sensory object elicitation provides a practical method for identifying
sensory preferences and translating these into design-relevant insights.
These findings support the development of sensory-informed,
neurodivergent-affirming adaptations in ED care environments.