The English verb SIGHT, meaning “look at, view, inspect,” comes from the Old English terms *sihð, *gesiht, and *gesihð. Source:

What can our eyes tell us about food?

At TASIS, science students have offered a number of answers to this question and their answers have been converted to a series of questions for use in sight-dependent food investigations…

  1. Identification: What is it? (e.g., It is an apple.)
  2. What texture(s) are visible? (e.g., smooth, bumpy)
  3. What shape(s) are visible? (e.g., sphere, oval, triangular)
  4. What colour(s) are visible? (e.g., yellow, purple, reddish/green)
  5. What is it’s visible condition? (e.g., ripe, unripe, rotten)
  6. What state(s) of matter are visible? (e.g., solid, liquid, gas)
  7. What parts are visible? (e.g., stem, leaves, roots, etc.)
  8. What other objects are visible? (e.g., food labels, dirt, live insects, insect burrows, spots, scratches, teeth marks, chewed up portions, etc.)

Can you think of other food-related questions that can be answered by sight?

Some ‘sightly’ resources for students…

Last updated: September 2019