We are elastic: The color of hunger and food perception in borderline cognitive functioning

In a global context where food science is increasingly engaging with the complexity of cognitive diversity, the concept of elasticity becomes a bridge between body and mind, between sensory experience and cognitive functioning. The title We Are Elastic is not just a metaphor—it represents an openness to a new paradigm in which food perception, mediated by color, can become a tool for inclusion and innovation for individuals with Borderline Intellectual Functioning (BIF). This research offers a novel perspective on the relationship between food, color, and cognition, paving the way for personalized nutritional strategies and elastic sensory environments—those capable of adapting to individual needs. Color is one of the most immediate and powerful sensory stimuli influencing food perception and choice. Extensive research has shown that color variations can alter taste expectations, appeal, and food preferences in the general population. However, little is known about how color influences eating behavior in individuals with Borderline Intellectual Functioning (BIF)—a cognitive range defined by an IQ between 70 and 85, often overlooked in studies and inclusion policies. This research moves beyond the medical-compensatory model of disability. Color is not merely a sensory stimulus but a gateway to subjectivity: evocative, relational, affective. In this sense, the person with borderline functioning is listened to in their embodied experience— in their concrete perception of food and their world. Eating, a daily and universal act, thus becomes a device for recognition, where the real person emerges—not just evaluated for what they lack, but acknowledged for how they see, feel, choose, and narrate. This study explores the interaction between color perception and cognitive processes in individuals with BIF, positioning food not only as a source of nourishment but as a complex perceptual and relational experience. The work is framed within an innovative theoretical model inspired by the “Arginare la Di(agi)abilità” paradigm, which aims to move beyond the medical-compensatory view of disability to value embodied subjectivity and the relationship between person and environment. Through a case study of a student assigned to me as a Special Education teacher, I am investigating how individuals with borderline functioning demonstrate greater sensitivity to color than control subjects, with color influencing food selection and preference more strongly—often overriding familiarity or taste. Qualitative narratives reveal a deeper relationship between color, emotional memory, and a sense of safety, suggesting that color is not simply an aesthetic element but a cognitive and emotional threshold in the relationship with food. The anticipated results will have significant implications for the design of inclusive eating environments, educational strategies, and personalized nutritional interventions for people with BIF. Moreover, this work proposes a research and application paradigm that values the recognition of the real person and their lived experience, offering an original contribution to sensory and cognitive inclusion in the field of food science and technology. So, if color is the silent language of food—capable of evoking expectations, emotions, and choices—what happens when cognitive functioning alters how we interpret these signals?