The Food Adjectives List is a supportive reference tool designed to help individuals with ARFID move away from vague, emotionally charged food labels (such as “gross,” “nasty,” or “disgusting”) and toward clear, neutral, sensory-based descriptions.
Words like “gross” often trigger strong feelings of disgust and can unintentionally reinforce avoidance, while also limiting insight into what specifically feels challenging about a food. This list encourages more precise language—descriptors related to taste, smell, appearance, and texture—so both the client and dietitian can better understand the true source of discomfort or preference.
By replacing global judgments with descriptive adjectives (e.g., mushy, slimy, crunchy, minty, bitter), this tool helps:
- reduce emotional reactivity around food
- increase awareness of sensory patterns and triggers
- support more productive conversations in sessions
- guide food exposure and food chaining work more effectively
You will use this tool time and time again with your ARFID clients.
The Food Adjectives List can be used alongside food exposures, sensory worksheets, or as a standalone reference during sessions or home practice. It is especially helpful for adolescents and adults with ARFID who struggle to articulate food experiences beyond like/dislike reactions.
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