Within ACL 5 Low, the person is more able to pass heavy items like pots and heavy bowls. Opening new or difficult containers, adjusting methods of cutting (slice, chop, mince), mixing (stiff dough) becomes easier when the person can control their pressure effectively. They are less likely to over fill bowls. They can attend to all striking features (color, shape, size, number of items – up to four, and linear information) as they work, and can follow a written recipe in a rigid manner, asking for verification of meaning of directions. Memorization is used in new sequence of demonstrated actions to prepare a dish, slowly, several steps at a time. They may spontaneously solve problems involving changing a spatial location (e.g. moving objects around kitchen) and can vary strength and range of motion effectively for better results in food preparation (e.g. to frosting a soft cake, cutting meat off a bone, peeling and slicing slippery/small foods).
The person may be able to follow an established routine for obtaining food at usual times of the day (cooks a simple meal, goes to dining room, familiar restaurant, grocery store or missions).
Hot Meal Preparation
They can prepare simple meals using hot meal preparation techniques. The person may make impulsive reservations for eating out but may fail to remember or arrive on time so may need a reminder.
Provide opportunity for the person to solve problems in food preparations that involve variations in neuromuscular effects, with assistance to avoid harmful effects. Secondary harmful effects will need to be explained to the person. They may consult recipes or ask advice of others for meal planning. In new preparation techniques, several steps will need to be demonstrated at a time.
Microwave
The person may be able to use a microwave to reheat precooked meals if familiar with microwave use with precautions routinely carried out such as not heating up metal objects and being cautious of hot containers and steam. They can use a few common heating time settings.
Cleaning
Cleaning becomes easier with difficult burnt foods on pots and pans being scrubbed off by varying actions/sustaining pressure while washing. Within ACL 5.2, surface appearances like greasy residues are now noticed and results in more thorough cleaning. Within ACL 5.4, spatial fit is used to place plates, bowls and cutlery efficiently into the dishwasher or back into the storage places.
Storage
Storage of food becomes easier within ACL 5 Low. In ACL 5.2, they will notice when food has curdled or does not look fresh and needs to be discarded. In ACL 5.4, they can make better judgements on which container to use.
Inventory of food on hand is made by careful examination of all visible objects and comparing to list, item by item. Schedule for grocery shopping that includes a balanced diet or special dietary needs may be made but they may have problems adhering to it.
Setting the Table
Setting the table can be done flexibly. Proportion sizes may be changed flexibly as well.